Baked Potato Soup (Print version)
Creamy Baked Potato Soup made with real baked russets, bacon, cheddar, sour cream, and crisp potato skins.
# Ingredients:
For the potatoes
01 -
5 large russet potatoes, about 3 1/4 lb (1.5 kg)
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
For the soup
04 -
8 oz (225 g) bacon, chopped
05 -
1 bunch green onions, sliced, pale and green parts separated
06 -
3 garlic cloves, minced
07 -
1/4 cup (30 g) all-purpose flour
08 -
4 cups (950 ml) low-sodium chicken broth
09 -
2 cups (480 ml) whole milk
10 -
1 cup (240 ml) half-and-half
11 -
1/2 teaspoon black pepper, plus more to taste
12 -
1/2 teaspoon smoked paprika
13 -
1/2 cup (120 g) sour cream
14 -
2 cups (225 g) freshly shredded sharp cheddar cheese, plus more for serving
15 -
1/3 cup (35 g) finely grated parmesan cheese
For serving
16 -
Reserved crisp bacon
17 -
Reserved green onion tops
18 -
Crisped potato skins
19 -
Extra sour cream, optional
# Instructions:
01 -
Heat the oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, rub lightly with olive oil, and sprinkle with salt. Bake directly on the oven rack until tender all the way through, 60-75 minutes.
02 -
Let the potatoes cool until safe to handle. Cut them open, scoop the flesh into a bowl, and reserve the skins for topping.
03 -
Cook the chopped bacon in a large soup pot over medium heat until crisp, 8-10 minutes. Transfer the bacon to a paper towel-lined plate and leave about 3 tablespoons drippings in the pot.
04 -
Add the pale green onion parts to the bacon drippings and cook for 1 minute. Stir in the flour and cook for 45 seconds, then add the garlic and cook for 30 seconds more.
05 -
Slowly whisk in the chicken broth, then the milk and half-and-half. Add the potato flesh, black pepper, and smoked paprika. Bring to a gentle simmer and cook for 5 minutes.
06 -
Mash the potatoes in the pot until the soup is creamy with a few small chunks. Remove from the heat and stir in sour cream, cheddar, and parmesan until melted. Taste and adjust salt and pepper.
07 -
Chop about half of the reserved potato skins. Fry them in a skillet with a small splash of oil over medium-high heat until browned and crisp, 5-7 minutes.
08 -
Ladle the soup into bowls. Top with crisp bacon, fried potato skins, extra cheddar, green onion tops, and a spoonful of sour cream if you like.
# Good to know:
01 -
Use leftover baked potatoes to reduce the cook time by about 1 hour.
02 -
The soup thickens as it rests. Thin with broth or milk when reheating.
03 -
Best served hot with toppings added right before eating.