Kittencal's Baked Potato Soup

Indulge in pure comfort with Kittencal's Baked Potato Soup, a creamy, hearty delight that's perfect for cozy nights. This rich soup features oven-baked russet potatoes blended with crispy bacon, melted cheddar cheese, and a luscious mix of milk and heavy cream for the ultimate comforting texture. A hint of sour cream adds tang, while green onions provide a fresh garnish. The flavor-packed base is built on a roux made from decadent bacon drippings and butter, delivering a velvety consistency that's irresistibly smooth. Ready in just under an hour, this easy homemade potato soup is a crowd-pleaser, ideal for weeknight dinners or hearty lunches. Serve it with crusty bread for dipping, and don't forget the extra bacon and cheese on top! Perfect for fans of savory and creamy comfort foods, this recipe is a must-try for your soup season repertoire.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 6 slices Bacon, diced
• 4 tablespoons Unsalted butter
• 0.25 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Milk
• 1 cup Heavy cream
• 1.5 cups Shredded cheddar cheese
• 0.5 cup Sour cream
• 0.33 cup Green onions, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them a few times with a fork. Place the potatoes directly on the oven rack and bake for 1 hour, or until tender when pierced with a fork. Remove from the oven and let cool slightly.

Step 2

While the potatoes are baking, cook the diced bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.

Step 3

Add the butter to the pot with the bacon drippings and melt over medium heat. Stir in the flour and cook for 1-2 minutes, forming a roux.

Step 4

Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 5

Cut the baked potatoes in half and scoop the flesh into the pot, discarding the skins. Use a potato masher or the back of a spoon to break down the potatoes into smaller pieces for a chunky texture.

Step 6

Stir in the milk, heavy cream, salt, and black pepper. Simmer the soup for about 10 minutes, allowing it to thicken slightly.

Step 7

Reduce the heat and stir in the shredded cheese, sour cream, and most of the bacon (reserve some for garnish). Cook just until the cheese has melted and everything is well combined. Do not let the soup boil.

Step 8

Taste and adjust seasonings as needed. Once the soup is ready, ladle it into bowls and top with the reserved bacon, chopped green onions, and additional shredded cheese, if desired.

Step 9

Serve immediately and enjoy this creamy, savory soup!

Nutrition Facts

Serving size	(3408.5g)

Amount per serving	% Daily Value*
Calories	4206.1

Total Fat 254.1g	0%
Saturated Fat 146.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 746.0mg	0%
Sodium 7743.0mg	0%
Total Carbohydrate 333.3g	0%
Dietary Fiber 23.3g	0%
Total Sugars 48.8g
Protein 148.1g	0%

Vitamin D 214.7IU	0%
Calcium 2299.8mg	0%
Iron 19.2mg	0%
Potassium 9011.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 14.1%

Carbs: 31.6%