Description
Indulge in the creamy comfort of this hearty Baked Potato Soup loaded with crispy bacon, cheddar cheese, and a hint of smoky paprika. This easy stovetop recipe is a satisfying meal on its own or a delicious starter for any dinner.
Ingredients
Scale
Bacon:
- 4 slices thick-cut bacon, chopped
Soup Base:
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
Potatoes and Cheese:
- 3 large russet potatoes, baked, peeled, and diced
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
Seasonings and Garnish:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Chopped green onions and additional shredded cheese for garnish
Instructions
- Cook the Bacon: In a large soup pot over medium heat, cook the bacon until crispy. Remove and set aside.
- Prepare the Base: Leave 1 tablespoon of bacon fat in the pot, add butter, onion, and garlic. Cook until soft. Stir in flour and whisk to form a roux.
- Add Liquid: Slowly whisk in milk and broth until smooth. Simmer for 5–7 minutes.
- Thicken: Stir in diced potatoes, mash some, then add cheese, sour cream, salt, pepper, and paprika. Stir until creamy.
- Serve: Garnish with bacon, green onions, and extra cheese.
Notes
- For a shortcut, use leftover or microwave-baked potatoes.
- Add heavy cream for extra richness.
- Vegetarian option: Omit bacon, use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 8g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
