Baked Potato Soup

5 from 2 votes

This easy Baked Potato Soup is a comfort food favorite! It's thick and creamy and topped with all your favorite baked potato fixins. It's a hearty soup that's a total meal in a bowl!

Prep Time1

Cook Time25

Total Time1 25

Course: Soup

Cuisine: American

Keyword: cheddar cheese, Cheese, Comfort Food, potatoes

Servings: servings

Calories: 517kcal

Author: MaryAnn Dwyer

Ingredients

4 Russet potatoes
6 slices bacon, diced
4 Tbsp. butter
1 1/2 cups yellow onion, finely chopped
1 1/2 tsp. Montreal Steak Seasoning
1 tsp. kosher salt
1/2 tsp. black pepper
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
2 cups low-sodium chicken broth
1 1/2 cups cheddar cheese, plus some extra for sprinkling on top (I use Kraft Creamy Melt Triple Cheddar)

Instructions

Preheat oven to 400 degrees. Scrub the potatoes and dry them and then prick potatoes all over with a fork. Rub the potatoes with canola oil and sprinkle with salt and pepper and place on a baking sheet and bake for one hour or until fork tender. Remove from oven and when the potatoes are cool enough to handle, peel them and cut them into small cubes.
In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Pour the fat from the pot, leaving just one tablespoon in the pot.
Melt the butter in the pot. Add the onions, Montreal Steak Seasoning, salt and pepper and cook over medium heat for 5 minutes, until softened. Add the garlic and continue to cook for one minutes, stirring often.
Whisk in the flour and cook for 1-2 minutes, stirring often. Slowly whisk in the milk and chicken broth followed by the potatoes. Bring the soup to a boil over medium-high heat. Reduce the heat to a simmer and cook until the soup thickens, about 8-10 minutes. Stir in the cheddar cheese and some of the bacon, leaving some extra for topping and continue to cook until the cheese is melted. Season with extra salt and pepper, if desired. Ladle into bowls and top with extra shredded cheese, bacon, chopped chives and sour cream, if desired.

Notes

I like to bake my potatoes the night before so the day I make the soup everything comes together in less than 30 minutes.

If you were in a super rush you could also use refrigerated cubed potatoes from your local market.

If you find that the soup is too thick for your taste you can just thin it out with some additional chicken broth.

You can top your soup with your favorite baked potato fixins. I top my soup with bacon, shredded cheddar and chopped chives and sometimes chopped scallions and a dollop of sour cream.

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