Baked Potato Soup

Creamy and delicious, this Baked Potato Soup has all of the your favorite baked potato flavors. Perfect for a cold day or when you need some comfort food, this soup is just what you need.

Course Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 521kcal

Author Deborah Harroun

Ingredients

1/2 lb bacon
1/2 cup diced onion
2 cloves garlic minced
1 teaspoon seasoned salt
4 cups chicken broth
2 1/2 to 3 pounds russet potatoes peeled and diced
1 (15 oz) can evaporated milk
4 oz shredded cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
Shredded cheddar cheese, chopped chives, and sour cream for serving

Instructions

Dice the bacon. Add it to a large soup pot or Dutch oven set over medium-high heat. Cook until the bacon is crisp, then remove it to a paper towel lined plate and set aside for later, leaving the bacon grease in the pot.
To the grease, add the onion. Cook until soft, then add the garlic and cook an additional 30 seconds. Season with the seasoned salt.
Add the chicken broth to the pot, then stir in the potatoes. Bring to a gentle boil, and cook until the potatoes are tender.
Once the potatoes are tender, add about half the soup and the liquid to a blender. Process until smooth. (Be careful blending, as it is very hot.)
Return the blended portion of the soup back to the pot, and stir in the evaporated milk, cheese, and sour cream. Cook, stirring, until the cheese is melted and the soup is warmed through.
Serve the soup topped with more cheese, sour cream, chives, and the reserved bacon.

Notes

This recipe was updated with changes October 2024.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition