This potato soup is so rich and creamy. Loaded with cheese, bacon and sour cream it is utterly life changing. This recipe is incredibly popular and you are going to love it!
Soup season is finally here. I cannot tell you how excited I am to see the temperatures fall below 100. I hear we will also see lows of 60's all week, which is pretty incredible for this time of year in Arizona. What I usually do is turn the air up and put on a sweater so I can pretend it's cold. Then I make soup. Lots and lots of scrumptious soup.
Baked Potato Soup is an old family favorite. I have made several different versions and today I am sharing a stovetop method using baked potatoes and all my favorite baked potato fixings.
Of course, this is an excellent soup to use leftover mashed potatoes too. You know, Thanksgiving comes, and we make 20 pounds of mashed potatoes and have a truckload left over. This recipe is the ultimate leftover soup! Check out 'Donna's Notes' below the recipe for details on using leftover mashed potatoes.
This amazing recipe all starts with a pound of bacon, cooked and removed from the pot. Then the entire soup is built on the bacon drippings. Needless to say, it is glorious!
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Helpful Tips to make Baked Potato Soup:
- Half and half is a dairy product found in the US. It is made up of half cream and half milk. You can substitute accordingly or substitute with one of the other. All cream will make the soup richer, and all milk will make it lighter.
- You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.
What you will need to make Baked Potato Soup:
- Dutch oven - I love this set and use it all the time. It is perfect for roasts and I especially love it for my one-pot meals.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite soup recipes:
Best Ever Hearty Beef Soup30-Minute Chicken and Dumplings
Bacon Beer Cheese Soup with Chicken
Slow Cooker Potato Soup
Simple Crock Pot Chicken and Dumplings
Yield: 8
Baked Potato Soup
Baked Potato Soup is rich and creamy and has all your favorite potato fixin's cooked right inside this luscious soup. It comes fully loaded with cheese, bacon, and sour cream! This dinner is utterly life changing. This simple recipe is incredibly popular and you are going to love it!
Ingredients
- 8 slices thick cut bacon
- 1 onion, diced
- 1/2 cup all-purpose flour
- 5 cups chicken stock
- 5 russet potatoes, baked, peeled and smashed
- 1 teaspoon dried parsley flakes
- 2 cups half & half
- 1 cup sharp cheddar cheese, grated
- 1 cup sour cream
- salt & pepper to taste
Instructions
- In a large heavy bottom pot (or Dutch oven), cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
- Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly.
- Gradually add chicken stock. Cook the soup, occasionally stirring until thickened and bubbly. Add in the smashed potatoes and bacon. Stir to combine.
- Add parsley and half & half; cook for 10 minutes.
- Add about a cup of hot soup to a small 4 cup bowl. Add sour cream stir to combine. This step will help the sour cream incorporate into the soup without getting lumpy (a great tip from one of our readers). Pour sour cream soup into the pot. Stir in cheese and taste. Add salt and pepper as desired.
- Serve and enjoy!
DONNA'S NOTES
- Half and half is a dairy product found in the US. It is made up of half cream and half milk. You can substitute accordingly or substitute with one of the other. All cream will make the soup richer, and all milk will make it lighter.
- You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.
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