Better Than a Baked Potato Soup
Indulge in ultimate comfort with this "Better Than a Baked Potato Soup" recipe—a creamy, hearty masterpiece that takes all the best parts of a loaded baked potato and transforms them into a luxurious soup. Featuring fluffy baked Russet potatoes, crispy bacon, and a velvety base made with butter, cream, and cheddar cheese, this dish is a flavor-packed delight. Seasoned with garlic, pepper, and a touch of smoky bacon grease, every spoonful delivers rich, savory satisfaction. Perfect for a cozy dinner, this soup is finished with classic toppings like shredded cheddar, sour cream, and fresh green onions for a restaurant-quality presentation. Ready in under an hour and serving six, it's a warm, crowd-pleasing treat that's sure to make regular appearances on your dinner table. Perfectly comforting, highly customizable, and irresistibly delicious, it's a must-try for soup lovers!
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Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 3 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the potatoes thoroughly and prick each one with a fork a few times. Bake the potatoes directly on the oven rack for about 1 hour, or until tender. Remove from the oven and let them cool slightly. Once cool, peel the skins and roughly mash the potatoes. Set aside.
Step 3
In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Crumble once cooled. Reserve about 2 tablespoons of the bacon grease in the pot.
Step 4
Add the butter to the pot and melt it over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Step 5
Slowly whisk in the chicken broth, ensuring no lumps remain. Add the milk and heavy cream, stirring to combine.
Step 6
Bring the mixture to a simmer and add the mashed potatoes, salt, black pepper, and garlic powder. Stir well and allow the soup to cook for 10-15 minutes, stirring occasionally, until thickened.
Step 7
Stir in 1½ cups of the shredded cheddar cheese and the sour cream. Continue to stir until the cheese is melted and the soup is creamy. Adjust seasoning as needed.
Step 8
Serve the soup hot, topped with the reserved bacon, remaining shredded cheddar cheese, and sliced green onions.
Nutrition Facts
| Serving size | (3510.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4313.0 |
| Total Fat 267.4g | 0% |
| Saturated Fat 162.8g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 796.2mg | 0% |
| Sodium 7437.1mg | 0% |
| Total Carbohydrate 336.4g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 55.9g | |
| Protein 147.9g | 0% |
| Vitamin D 222.4IU | 0% |
| Calcium 2834.9mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 8693.5mg | 0% |
Source of Calories