Baked Potato Soup
Craving a cozy, homemade soup to warm you up on a chilly night? You've just found the easy, creamy, loaded Baked Potato Soup the whole family will be begging for! This hearty soup loaded with all of your favorite baked potato toppings is THE soup you'll want on repeat! It's perfectly savory, simple to make, and soup-er satisfying!
Servings: 8
Ingredients
- 1/2 cup Butter
- ½ cup All Purpose Flour
- 8 cups Whole Milk
- 4 large Russet Potatoes - baked, peeled & cubed (I microwave mine, let them cool, then peel and cube.)
- 16 oz. Bacon Cooked and Crumbled
- 2 cups Shredded Cheddar Cheese
- 1 cup Sour Cream
- ¾ tsp. Salt
- ½ tsp. Black Pepper
- 3 Green Onions (sliced)
Instructions
- Gather your ingredients.
- Melt butter in dutch oven or stock pot over Low heat.
- Whisk in flour until smooth and bubbly, then cook mixture for 2 – 3 minutes.
- Increase heat to Medium, and gradually stir in milk.
- Cook until slightly thickened, about 15 minutes.
- Add potatoes, stirring occasionally until soup begins to bubble.
- Reduce heat and simmer gently for 10 minutes.
- Add Crumbled Bacon, Shredded Cheddar, Sour Cream, Salt and Pepper, and stir until cheese is melted.
- Serve hot, topped with sliced Green Onions and ENJOY!!
Notes
Tips for the Best Baked Potato Soup:
- Cook your bacon ahead of time so it's ready to go. I like to use this Crispy Bacon in Oven trick for preparing perfectly crispy pieces, without the mess!
- Also, make sure to cube your potatoes into uniform sizes so they cook evenly. I like to aim for 1/2" to 3/4" cubes.
- Opt for Whole Milk for the richest, creamiest flavor.
