Bake Potato Soup

Cozy up with a bowl of creamy Baked Potato Soup, the ultimate comfort food packed with rich flavors and satisfying textures. This hearty soup starts with tender, oven-baked Russet potatoes, mashed into a velvety broth infused with crisp bacon drippings, melted cheddar cheese, and a hint of sour cream. Perfectly seasoned with salt and pepper, it’s finished with savory crumbled bacon and fresh green onions for a delightful crunch in every bite. Whether you’re looking for a crowd-pleasing dinner or a cozy weeknight meal, this easy-to-make potato soup delivers a restaurant-quality experience right from your kitchen.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 6 slices Bacon
• 4 tablespoons Unsalted butter
• 0.25 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cups Shredded cheddar cheese
• 0.5 cup Sour cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 stalks Green onions

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, prick them with a fork, and bake directly on the oven rack for 50-60 minutes or until tender. Allow them to cool slightly before peeling and roughly chopping.

Step 2

While the potatoes bake, cook the bacon in a large skillet over medium heat until crisp. Transfer to a plate lined with paper towels and crumble once cooled. Reserve 2 tablespoons of the bacon drippings.

Step 3

In a large pot, melt the butter over medium heat. Stir in the reserved bacon drippings and flour, whisking continuously to form a smooth roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually add the chicken broth to the roux while whisking to avoid lumps. Once smooth, stir in milk and heavy cream. Bring the mixture to a gentle simmer, but do not boil.

Step 5

Add the chopped potatoes to the pot and use a potato masher to break them into smaller chunks, depending on your desired soup texture.

Step 6

Stir in shredded cheddar cheese, sour cream, salt, and black pepper. Cook for 10 minutes over low heat, stirring occasionally, until the cheese has melted and the soup has thickened.

Step 7

Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and additional cheddar cheese if desired.

Step 8

Serve immediately and enjoy the creamy richness of this warm baked potato soup!

Nutrition Facts

Serving size	3415.2 grams (3415.2g)

Amount per serving	% Daily Value*
Calories	4207

Total Fat 256.40g	329%
Saturated Fat 154.50g	773%
Polyunsaturated Fat 3.50g
Cholesterol 770mg	257%
Sodium 7361mg	320%
Total Carbohydrate 333.30g	121%
Dietary Fiber 23.10g	83%
Total Sugars 48.20g
Protein 144.70g	289%

Vitamin D 222IU	1112%
Calcium 2683mg	206%
Iron 19mg	107%
Potassium 8692mg	185%

*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: 54.7%

Protein: 13.7%

Carbs: 31.6%