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Cheesy Baked Potato Soup

Creamy cheesy baked potato soup with bacon and green onion garnish
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This is the ultimate family comfort food, turning everything you love about a loaded baked potato into a creamy, spoonable soup. It’s quick to make with pantry staples and delivers rich flavor that feels like a warm hug.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream or half-and-half
  • 3 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 3 green onions, thinly sliced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon, leaving 2 tbsp fat.
  2. Add diced onion to the fat and cook until soft, about 5 minutes. Add garlic and cook 30 seconds.
  3. Sprinkle flour over onions and cook, stirring, for 2 minutes to make a roux.
  4. Slowly whisk in chicken broth, milk, and cream. Add diced potatoes and smoked paprika.
  5. Bring to a simmer, then reduce heat, cover, and cook 15-20 minutes until potatoes are tender.
  6. Remove pot from heat. Stir in shredded cheddar cheese one handful at a time until melted.
  7. Whisk in sour cream until smooth. Season with salt and pepper.
  8. Ladle into bowls and top with reserved bacon, extra cheese, and green onions.

Notes

For a gluten-free version, use a gluten-free flour blend. Add cheese off the heat to prevent graininess. Soup thickens as it cools; thin with broth when reheating.

Nutrition

Find it online: https://www.homestyletable.com/cheesy-baked-potato-soup/