Delicious Baked Potato Soup Recipe to Chase Away the Chill

Yum! This loaded baked potato soup really hits the spot on a cold winter’s night! Grab the recipe and give it a try! Make an extra batch to freeze for busy days!

Yum! This loaded baked potato soup really hits the spot on a cold winter’s night! Grab the recipe and give it a try! Make an extra batch to freeze for busy days!

I love baked potato soup any time of the year, but it’s especially perfect during the winter. I keep my house kind of chilly (to save money on my electric bill), so a nice hot bowl of soup goes a long way to keeping everyone warm and cozy! I’ve always been kind of a picky eater (okay, so that’s probably an understatement), but I love potatoes in pretty much every form. This soup is hearty and robust, making it the perfect dinner recipe. Serve with a loaf of thick-sliced bread on the side. Learn how to make it, then print out the recipe card for later!

Baked Potato Soup Recipe

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Ingredients:

  • 10 slices of bacon
  • 1 yellow onion ( skin removed and diced )
  • 2 minced garlic
  • 5-6 large potatoes – peeled and diced
  • 2 cups Chicken Broth
  • 3/4 cup butter
  • 3/4 cups flour
  • 1 cups heavy cream
  • 5 cups milk
  • 1-2 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded cheddar cheese
  • 1 bunch green onions
  • 1/2 cups sour cream

Instructions:

  • Cook your bacon until it is crisp, then crumble and set to the side.
  • Leave the pan on the stove on medium heat.
  • Add the butter to the pan with the bacon grease.
  • Add the onion, garlic and potatoes and cook for 7 minutes.
  • Take all of the items in the pan and place it in a large pot over medium heat.
  • Add the flour, salt and pepper and stir.
  • Add the chicken broth, milk and cream and bring to a boil.
  • Turn the heat down and simmer until the potatoes are fully cooked.
  • Cook for 25 minutes.
  • Add the cheese, sour cream, bacon crumbles and the green onions and stir to combine.
  • Cook on low for another 10 minutes to combine flavors.
  • Garnish with cheese, bacon and green onions.

Yum! This loaded baked potato soup really hits the spot on a cold winter’s night! Grab the recipe and give it a try! Make an extra batch to freeze for busy days!

Print this recipe for later:

Baked Potato Soup

  • 10 slices of bacon
  • 1 yellow onion (skin removed and diced)
  • 2 minced garlic
  • 5-6 large potatoes – peeled and diced
  • 2 cups Chicken Broth
  • 3/4 cup butter
  • 3/4 cups flour
  • 1 cups heavy cream
  • 5 cups milk
  • 1-2 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded cheddar cheese
  • 1 bunch green onions
  • 1/2 cups sour cream
  1. Cook your bacon until it is crisp, then crumble and set to the side.
  2. Leave the pan on the stove on medium heat.
  3. Add the butter to the pan with the bacon grease.
  4. Add the onion, garlic and potatoes and cook for [timer minutes=7]7 minutes[/timer].
  5. Take all of the items in the pan and place it in a large pot over medium heat.
  6. Add the flour, salt and pepper and stir.
  7. Add the chicken broth, milk and cream and bring to a boil.
  8. Turn the heat down and simmer until the potatoes are fully cooked.
  9. Cook for [timer minutes=25]25 minutes[/timer].

  10. Add the cheese, sour cream, bacon crumbles and the green onions and stir to combine.
  11. Cook on low for another [timer minutes=10]10 minutes[/timer] to combine flavors.

  12. Garnish with cheese, bacon and green onions.

 

The bacon gives this baked potato soup a lot of its flavor. If you don’t eat regular bacon, you can substitute it with either turkey bacon or “facon” (vegetarian bacon, usually sold by brands like Morningstar Farms and found in the freezer section). I usually eat turkey bacon myself and honestly, it tastes just as good as the real thing to me.

Oh, and another tip: green onions are also called scallions. You probably knew that, but I didn’t! I searched all over the store for green onions before asking the produce department worker. Then when I got home, I wasn’t sure if I should use the white part, the green part, or both. Here’s what I learned: the white part is more onion-y, the green part is more chive-flavored. For this soup, I recommend using both parts, unless you’re just not a fan of chives.

If you love soup as much as I do in the winter, check out a few other delicious soup recipes to try!

baked-potato-soup-recipe

  1. Easy Healthy Pumpkin Soup Recipe Made with Almond Milk
  2. French Onion Soup Recipe
  3. The Best Chicken Noodle Soup Recipe
  4. Ginger Squash Soup Recipe with Almonds
  5. Caramelized Carrot Soup

Do you have any favorite winter soup recipes? Would you add anything extra to our baked potato soup? Share your thoughts below!

7 thoughts on “Delicious Baked Potato Soup Recipe to Chase Away the Chill”

  1. That’s one soup I’ve never tried to make on my own. I really should, as it does look quite easy. Plus I think we have a ton of extra potatoes!

  2. Marceline Dementori

    I love having soup especially during the colder months of the year and this one’s definitely a must try! It looks so good and I’m sure my family will like it too!

  3. ok so I work at a food manufacturing plant and a lot of times we can take home already cooked potatoes (we’re talking , 300kgs some fridays) and I’ve tried to make a potato soup but mine always tastes starchy? Not sure what I’m doing wrong (I also have access to a lot of shredded cabbage that might get tossed out too and sometimes there are bags of already chopped celerty, like 10kgs of the stuff and I tried cream of celery soup and that was totally disgusting..sigh)

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