This Baked Potato Soup recipe is one of our favorites. When my kids were growing up, my son, especially, requested it most often during the cooler months. It’s made with just a few simple ingredients such as potatoes, bacon, cheddar, sour cream and it’s oh so creamy!
How To Make Baked Potato Soup
With just a few simple ingredients, you can have this creamy comfort soup on the table in no time. Here’s how to make it.
- Wash all your potatoes. Place them all on a cookie sheet and bake for an hour or until fork tender.
- Once the potatoes come out of the oven, take a knife and cut down the middle of each potato. This will allow the potatoes to cool quicker. You can cook the bacon while the potatoes are cooling.
- Meanwhile, mince your garlic and add to a big pot with the butter. Sauté until the garlic is cooked.
- Now, scoop the flesh of each potato out into the pot. If keeping the skins on, just dice the potatoes into small pieces. Turn on the stove to low-medium heat. Gradually, add the milk and the chicken broth.
- Add the crumbled bacon, salt and pepper. Give it all a good stir.
- Next, add the grated cheddar cheese. Stir until melted.
- Lastly, add the sour cream. Stir and let the soup simmer for about 20 minutes.
Here’s my recipe for Homemade Chicken Bone Broth.
See full printable recipe with ingredient quantities and instructions below.
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Here’s My Tips For Baked Potato Soup:
- Don’t use bagged cheese. For one, it doesn’t melt as good as freshly grated cheese and for another, it contains cellulose. It keeps the cheese from caking and developing moisture. I’m just not a fan of funky ingredients in my food haha. It really doesn’t take that long to grate cheese and you will taste the difference, I promise.
- Bake your potatoes the day before, if you are running short on time. This recipe calls for a lot of potatoes so I had 3 cookie sheets of potatoes. That’s a lot of work so to save time, bake those the day before.
- If you like your soup “soupy”, use an emersion blender to smooth out the potatoes and you can add more milk.
Baked Potato Soup Additions
If you like your soup with a little kick, add some diced jalapeños on top. You can also add some fresh chopped chives. Serve this with a loaf of French Baguette Bread.
Storage
Place leftovers in a sealed container in the refrigerator for 4-5 days. I forgot to mention above that you will want to make extra for leftovers.
Tools You May Need
Real Salt – get $5.00 off your order
Cheese Grater
Cookie Sheet
Baked Potato Soup
Ingredients
- 15 lbs Russet Potatoes
- 3 tbps Butter (I use grass-fed)
- 3 Cloves of Garlic (minced)
- 2 cups Cheddar Cheese (grated)
- 1 cup Milk (I use raw or grass-fed)
- 1 cup Chicken Broth (I’ve linked my recipe above)
- 1 lb Bacon (I use nitrate-free)
- 1/2 cup Sour Cream
- Salt & Pepper (to taste)
Instructions
- Wash all your potatoes. Place them all on a cookie sheet and bake for an hour or until fork tender at 450 degrees.
- Once the potatoes come out of the oven, take a knife and cut down the middle. This will allow the potatoes to cool quicker. The bacon can be cooked while the potatoes are cooling.
- Meanwhile, mince your garlic and add to a big pot with the butter. Sauté until the garlic is cooked.
- Now, scoop the flesh of each potato out into the pot. If keeping the skins on, just dice the potatoes into small pieces. Turn on the stove to low-medium heat. Gradually, add the milk and the chicken broth.
- Add the salt and pepper. Give it all a good stir.
- Next, add thee grated cheddar cheese. Stir until melted.
- Lastly, add the sour cream. Stir and let the soup simmer for about 20 minutes.
Notes
As always, tag me over on Instagram (@lhsimpleliving). I love seeing all things simple living and if you made this recipe, I’d love it if you’d give it a review.
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