This Baked Potato Soup has all the flavors of a loaded baked potato in a rich, creamy soup and it is pure comfort food on a cold, winter night. Sour cream, bacon, cheese, and green onions. It is pure yumminess in a bowl.
Serve with some crusty bread and a tossed salad for a delicious and comforting soup supper. The bread in the picture is some frozen bread that tastes just like Outback’s bread. I absolutely love it. It’s Harris Teeter brand bread if you have Harris Teeter stores near you. But watch out. It’s addicting.
I leave out the bacon and sub vegetable broth for chicken broth to make a vegetarian Baked Potato Soup for my daughter.
This recipe is a little different from most baked potato soup recipes in that there’s actually no baked potato used in it. The potatoes are diced and cooked right in the soup. So technically I guess it should just be called Potato Soup. But either way, it is super yummy and easy.
- 4 slices bacon
- 1 small sweet onion, diced
- 3 green onions, chopped
- 1/3 cup plus 1 tablespoon flour
- 6 cups chicken broth
- 2 1/2 pounds russet potatoes, peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3/4 cup heavy cream
- 1 (8-ounce) container sour cream
- 3/4 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- additional cheese and green onion for garnish
- Cook bacon in a Dutch oven until crisp. Remove bacon and crumble.
- Cook diced sweet onion in bacon drippings for 1 minute. Add green onions and cook 1 more minute.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth, whisking constantly.
- Add potatoes, salt, and pepper. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, or until potatoes are soft.
- Stir in cream and sour cream. Add cheese and stir until melted. Remove from heat.
- Ladle into bowls and top with crumbled bacon, cheese, and sliced green onions.
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