Baked Potato Soup

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This creamy baked potato soup is loaded with tender potatoes, bacon, cheddar, and veggies. A hearty, comforting soup that's perfect for chilly days.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings: servings

Calories: 455kcal

4 cups russet potatoes unpeeled and cut into cubes (about 3 large potatoes)
1 ¾ cup chicken broth
¾ cup half & half
¾ cup milk
½ teaspoon dried basil
1 ½ teaspoon salt divided
¼ teaspoon pepper
4 Tablespoons butter
1 small onion diced
2 stalks celery diced
2 carrots diced
2 Tablespoons flour
1 ½ cups cheddar cheese grated (¾ cup for soup, ¾ cup as garnish)
8 slices bacon, cooked & crumbled, reserve fat (2 pcs bacon for soup, 6 pcs bacon for garnish)
Garnish: chopped green onions, cheddar cheese, crumbled bacon

Place cubed potatoes in a large saucepan with enough water to cover. Add 1 teaspoon salt. Bring to a boil over high heat and cook for 10 minutes then drain in colander.
In medium-sized bowl, whisk together chicken broth, half & half, milk, basil, salt, and pepper. Set aside.
Lower heat to medium and, using the same large saucepan you used for potatoes, melt butter and sauté onions, celery, and carrots until tender and translucent, about 10 minutes.
Add flour and whisk until well incorporated. Cook for 1 minute to eliminate the raw flour taste.
Slowly whisk in chicken broth mixture, stirring constantly until mixture becomes slightly thick. It should take about 5 minutes.
Add ¾ cup cheese, 2 pieces crumbled bacon, and 2 tablespoons bacon fat.
Return the drained potatoes to the saucepan. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
For a smoother consistency, either mash the potatoes or use an immersion blender until well blended.
To serve: Place soup in bowls and garnish with cheddar cheese, bacon bits and chopped green onions. Serve hot.

STORE/REHEAT

Store the cooled soup in an airtight container and refrigerate. It will keep for 3 to 4 days.

Freezing is not recommended.

Reheat on the stovetop over low to medium-low heat, stirring frequently.

Reheat in the microwave in short intervals, stirring between each one, until heated through.