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    Home » Dinners » The Best Baked Potato Soup

    Published: Oct 20, 2020 · Modified: Feb 26, 2022 by Nancy · This post may contain affiliate links.

    The Best Baked Potato Soup

    Jump to Recipe Print Recipe

    This is the best baked potato soup - creamy buttery potatoes, crunchy bites of bacon, gooey melted cheese...need I say more? This meal in a bowl is pure comfort on a chilly night.

    A bowl of baked potato soup topped with bacon, green onions, shredded cheddar, and a dollop of sour cream

    I've been in a soup and stew mood this week as the weather turns chillier for fall. No, we don't get the crisp cold days here in L.A. that many other places get, but it's not unusual for temperatures to drop into the 40's at night, and that's cold enough for comfort food!

    Soups were popular in mid century because they were economical. You could toss vegetables in with water, add some seasonings and whatever meat or pasta was available and come up with a filling meal that could be stretched to serve many. Even if you had a tough cut of meat, boiling would tenderize it, and the seasonings would add flavor.

    Baked potato soup recipe card

    I was flipping through a box of mid century recipe cards when I came across this one for baked potato soup. Kevin loves potato soup; his mom used to make it all the time. After trying this recipe I have modified it slightly to add a little more flavor and creaminess to it. I cut the amount of milk it called for, and added in some chicken broth and half-and-half -- creamy delicious perfection!

    If You Need A Little Time Saver...

    If you're in a hurry for soup, you can save some time by dicing the potatoes, then boiling them for about 30 minutes until they are fork tender. The texture of a baked and boiled potato are different, but I don't notice a difference in the flavor or texture of the potatoes when they are mixed with everything else in the soup.

    All of the ingredients needed to make baked potato soup are set out on a table
    Ingredients for baked potato soup

    A Few Variations For Baked Potato Soup

    • Vegetarian substitutions -- eliminate the bacon, and use vegetable broth in place of chicken broth. If you'd like, you can add a tablespoon of imitation bacon bits to add a smokey flavor.
    • Add ¼ cup chopped celery when you saute the green onions for a flavor variation.
    • Use low-fat milk, low fat half and half, low fat shredded cheddar, and lower sodium chicken broth, plus cut the bacon in half for a healthier version of baked potato soup.
    • Use either mild or sharp cheddar. I prefer the milder taste of mild shredded cheddar cheese, but sharp cheddar tastes great in this recipe, too.
    • Green onions sautéing in butter
      Start by sautéing onions
    • Stirring in flour to create a roux
      Stir in flour to make a roux
    • A close up image of baked potato soup with all the toppings
      Everything else in and voila!

    Leftover baked potato soup will keep in the refrigerator for 3-4 days and can be reheated on the stovetop. It will be very thick, so add milk to desired consistency.

    If you're looking for hearty soups, also try our split pea and ham and navy bean soup recipes.

    A bowl of baked potato soup topped with bacon, green onions, shredded cheddar, and a dollop of sour cream

    Baked Potato Soup

    Nancy Blackstone
    This is the best baked potato soup - creamy buttery potatoes, crunchy bites of bacon, gooey melted cheese...need I say more? This meal in a bowl is pure comfort on a chilly night.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 15 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Dish
    Cuisine American
    Servings 8 Servings
    Calories 988 kcal

    Ingredients
     
     

    • 6 large russet potatoes
    • 8 tablespoons butter
    • 2 bunches green onions chopped & divided
    • ½ cup flour
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 14.5 oz. chicken broth
    • 1 cup half-and-half
    • 4 cups milk
    • 12 ounces bacon cooked and crumbled and divided.
    • 1 ½ cups shredded cheddar cheese divided
    • 1 cup sour cream

    Instructions
     

    • Prepare potatoes by piercing them all over with a fork and baking on a baking sheet at 350 degrees for 60-75 minutes until a sharp knife glides in easily. Cool potatoes completely, then peel and cube them.
    • In a dutch oven, melt butter, then sauté one bunch of the green onions for about 2 minutes.
    • Add flour and stir with a wooden spoon or spatula to form a roux. Stir in salt and pepper.
    • Whisk in the chicken broth. When it is fully incorporated, whisk in the half and half, and then then the milk until fully combined. 
    • Mix in the potatoes and two-thirds of the crumbled bacon. Simmer for 10 minutes.
    • Remove from heat; stir in 1 cup of the shredded cheddar cheese.
    • Serve bowls of soup with the remaining chopped bacon, green onions, shredded cheddar cheese and sour cream as toppings. 

    Notes

    If you want to cook the potatoes faster, you can cube them and boil them for about 30-35 minutes until they are fork-tender, then drain them and set aside for the soup. I have not noticed a difference in flavor between using baked or boiled potatoes. 

    Nutrition

    Calories: 988kcalCarbohydrates: 65gProtein: 18gFat: 74gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 131mgSodium: 877mgPotassium: 1487mgFiber: 4gSugar: 9gVitamin A: 1110IUVitamin C: 21mgCalcium: 403mgIron: 3mg
    Keyword cold weather foods, comfort foods, Loaded baked potato soup, loaded potato soup, vegetarian potato soup
    Tried this recipe?Let us know how it was!

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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

    More about me →

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      Nancy and Bentley

      Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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