Baked Potato Soup

With this baked potato soup recipe, you'll have a hearty, comforting meal that's easy to whip up and tastes even better the next day.

Course Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 677kcal

Author Michelle Ordever

Place the cubed potatoes into a pot and cover with 1"/2.5cm of water. Bring to a boil over medium-high heat. Add salt to taste. Reduce heat and simmer potatoes for 20 minutes or until very fork tender. Drain and set them aside.
Meanwhile, add the bacon to a large Dutch oven or soup pot set over medium-high heat. Cook for 3-4 minutes, turning frequently, until crispy. Remove from pot and set aside.
Add the garlic and onion to the soup pot and cook until soft and golden.
Add ½ cup of the chicken broth to the pot. Whisk in the flour and use a silicone spatula to stir as the flour cooks for one full minute to remove the raw flour taste. Use the spatula to loosen any bacon remnants from the bottom of the pot. This will add flavor. Add chives, reserving some as garnish.
Slowly add the half and half and sour cream. Bring to a boil, then reduce heat to a simmer.
Add the remaining stock, cooked potatoes, and 6 slices of cooked bacon (the other 2 slices will be for garnish) to the soup pot.
Blend the soup in batches in a high-speed blender or directly in the pot with an immersion blender. Reheat gently if required.
Ladle the soup into serving bowls and garnish with shredded cheese, croutons, chives, and crumbled bacon, as desired. Enjoy!