Can you believe that we actually had SNOW in East Tennessee on Halloween? I’m wondering if that’s a sign that we’re in for a particularly cold and snowy winter this year? If so, you can bet that I’ll be making plenty of hearty soups like this easy Baked Potato Soup. There’s nothing more comforting than a bowl of steamy soup and a roaring fire — both of which John and I enjoyed on our snowy Halloween evening.
Loaded with cheddar cheese, sour cream, chives, and bacon, just add a loaf of crusty bread and salad for a delicious meal. There’s a little time consuming prep work in making this soup–like baking the potatoes and frying the bacon–but it’s worth it! This time the soup came together quickly for me, though, because I used some extra cooked bacon left over from our weekend breakfast and the potato pulp I’d saved from making potato skins earlier in the week. (I’m the Queen of finding uses for leftovers!) Enjoy your week, friends!
Baked Potato Soup
Ingredients
- 4 large or 6 medium potatoes
- 1 small onion diced
- 3 tablespoons butter
- 1/3 cup flour
- 2-1/2 cups low-sodium chicken broth
- 3 cups milk
- 1-1/2 cups cheddar cheese
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5-6 slices bacon, fried crisp and crumbled (optional)
- chives or green onions for garnish
Instructions
- Preheat oven to 450 degrees. Wash and dry potatoes and prick 5-6 times with fork. Bake approximately 1 hour or until soft. Cool completely, then slice in half and remove pulp for the soup, leaving some chunks.
- Melt butter in large pot over low heat; sauté onions five minutes. Add flour and cook and stir (this mixture will be very thick) about 10 minutes.
- Slowly add chicken broth a little at a time, stirring constantly until thickened and bubbly. Next, gradually add milk. Bring to a boil, then add potatoes, sour cream, and 1 cup cheese.
- Reduce heat and stir gently until cheese melts. Add bacon (or reserve for topping) or leave out for a vegetarian soup.
- Garnish with more cheese and chives or green onions, if desired.
Emily says
November 4, 2014 at 1:51 amMy family and I loved this potato soup recipe. I doubled it and also added a handful of diced celery in with the onion. Also I substituted plain Greek yogurt instead of sour cream. It is definitely a keeper! My children loved it and even got seconds. We love soups, especially in the winter. I will be making this potato soup recipe again!
sheilathigpen says
November 4, 2014 at 2:04 amEmily, I’m so glad you liked the soup and am glad to hear that the Greek yogurt worked as a substitute…I love using Greek yogurt when I have it on hand.
Thalia @ butter and brioche says
November 4, 2014 at 2:25 amI am so incredibly jealous that you had snow, here in Australia it is too hot at the moment! Definitely going to be saving your baked potato soup recipe for the cooler months – it looks seriously delicious!
sheilathigpen says
November 6, 2014 at 2:43 amThank you, Thalia. Don’t be too jealous–there were only snow flurries and they disappeared by morning.
Ali says
November 6, 2014 at 12:23 amDelicious! Just made it and loved it. Thank you!
sheilathigpen says
November 6, 2014 at 2:44 amThat’s great to hear, Ali! Glad you liked it as much as we did!
Wendy says
November 16, 2014 at 3:57 pmThis is exactly what we need for dinner tonight, Sheila, a filling and warming soup! Switch out the chicken broth with vegetable broth (for veggie daughter) and this is a meal we can all enjoy! The weather has decided that winter is here and all I can think about cooking is soup! 🙂
Sara bow says
November 18, 2015 at 5:08 amDewqelicious! Very flavorful and not heavy! Very easy to make. I added in diced carrots and celery and it went over great. Thank you
April says
January 7, 2016 at 11:55 amI love potato soup, and I’m really liking your soup bowl. I have one in white, but want one in burgundy now. PINed and Tweeted.
Cassie says
August 11, 2016 at 2:49 amI made this for dinner tonight and it was so delicious! Everyone loved it, even my dad who isn’t an avid soup eater. I didn’t really make any fancy changes to the recipe, but I did decide too double the bacon, cheese and sour cream. Okay, so maybe I might have tripled the bacon, but lets not talk about that. The only extra ingredient I added too my own bowl was a little garlic powder because I just love garlicy potatoes. I served this with a side of warm chibata bread and a fresh garden salad. It was just the most perfect meal. I’ll have to make this again when the weather starts getting cooler.