Baked Potato Soup
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Baked Potato Soup is rich and creamy and has all your favorite potato fixin’s cooked right inside this luscious soup. It comes fully loaded with cheese, bacon, and sour cream! This dinner is utterly life changing. This simple recipe is incredibly popular and you are going to love it!
This potato soup is so rich and creamy. Loaded with cheese, bacon and sour cream it is utterly life changing. This recipe is incredibly popular and you are going to love it!
Soup season is finally here. I cannot tell you how excited I am to see the temperatures fall below 100. I hear we will also see lows of 60’s all week, which is pretty incredible for this time of year in Arizona. What I usually do is turn the air up and put on a sweater so I can pretend it’s cold. Then I make soup. Lots and lots of scrumptious soup.
Baked Potato Soup
Baked Potato Soup is an old family favorite. I have made several different versions and today I am sharing a stovetop method using baked potatoes and all my favorite baked potato fixings.
Of course, this is an excellent soup to use leftover mashed potatoes too. You know, Thanksgiving comes, and we make 20 pounds of mashed potatoes and have a truckload left over. This recipe is the ultimate leftover soup! Check out ‘Donna’s Notes’ below the recipe for details on using leftover mashed potatoes.
This amazing recipe all starts with a pound of bacon, cooked and removed from the pot. Then the entire soup is built on the bacon drippings. Needless to say, it is glorious!
Helpful Tips:
- Half and half is a dairy product found in the US. It is made up of half cream and half milk. You can substitute accordingly or substitute with one of the other. All cream will make the soup richer, and all milk will make it lighter.
- You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.
Enjoy!
With love, from our simple kitchen to yours.
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Other Favorite Soup Recipes
Bacon Beer Cheese Soup with Chicken
Baked Potato Soup
Equipment
Ingredients
- 8 slices thick cut bacon
- 1 onion, diced
- 1/2 cup all-purpose flour
- 5 cups chicken stock
- 5 Russet potatoes, baked, peeled and smashed
- 1 teaspoon dried parsley flakes
- 2 cups half & half
- 1 cup sour cream
- salt and pepper, to taste
Instructions
- In a large heavy bottom pot or Dutch oven, cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
- Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly.
- Gradually whisk in chicken stock. Simmer the soup over medium heat, stirring occasionally, until thickened and bubbly. Add in the smashed potatoes and bacon; Stir to combine.
- Stir in parsley and half & half, then cook for 10 more minutes. Add salt and pepper to taste.
- Add about a cup of hot soup to a small 4 cup bowl. Add sour cream stir to combine. This step will help the sour cream incorporate into the soup without getting lumpy (a great tip from one of our readers). Pour sour cream soup into the pot. Stir in cheese and taste. Add salt and pepper as desired.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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soup looks wonderful
This looks yummy..You have made it awesome.
Aarthi
http://yummytummy-aarthi.blogspot.com/
This still sounds soooo good, Donna! Tell Chad that I said the photo is great too. 🙂
Donna, this looks so inviting! I will be trying it very soon.
Love that green grass in the picture, too!
Oh man, look at that greasy bacon in the pot. Yum! I know this must have tasted divine, considering that bacon goodness is included in the soup. Happy Friday, Donna!! x
I am SO making this tonight!
I love potato soup. I must try this.
Oh, I LOVE, love this soup! So hearty and delicious! This will make our menu rotation 🙂
Mmm tasty!
oh I love baked potato soup! And now I am hungry for some!
made it tonight and it was wonderful!
I don't usually comment on food blogs, but I wanted to tell you that we LOVE this soup. Thank you for posting it!
I just made this, and it's AMAZING!
Hi, can you tell me what is half and half please
It is a dairy product found in the US. It is made of half heavy cream and half milk. You can substitute accordingly or substitute with one of the other. Obviously cream will make the sound more rich and milk will make it lighter. Let us know how it goes!
We made this tonight and it was awesome!!
Made this yesterday yummsville
I make my smashed potatoes with butter and sour cream, so I'm thinking this would be a great way to use up leftover smashed taters after the holidays dinners… any approximate measure for those 5 baked tater? 6 cups maybe? Thanks!
That is correct about 5-6 cups. Enjoy. Let us know how it goes.
I just made this soup for dinner and it is DELICIOUS!!! Thank you so much for sharing such a great recipe! My husband loved it and went back for extra helpings! This will definitely make it into our dinner menu again 🙂
I just made this soup for dinner and it is DELICIOUS!!! Thank you so much for sharing such a great recipe! My husband loved it and went back for extra helpings! This will definitely make it into our dinner menu again 🙂
Must you add sour cream or is that optional?
You could use greek yogurt or just use more half and half or milk. It will taste different, but it will still be good. My husband does not like sour cream, but I put it in our favorite mashed potatoes and this soup and he loves those dishes. Enjoy!
i make a soup similar to this all the time….half and half is the key
This was the most amazing soup EVER!! Made this tonight, simple, delicious and will make again!!
So happy you loved it!
Anyone have the nutritional values on this soup???
Check out this site for recipe nutrition analysis it is pretty easy to use. http://caloriecount.about.com/cc/recipe_analysis.php
I rarely take the skin off of my potatoes. Maybe it's all in my head, but I think the skin on makes them even better. With that being said, what do you think of leaving the skin on, making sure that the skin is as "smashed" as the actual potato ? ( Btw, I love this site and have saved MANY of your recipes. The problem is, there's NEVER enough time to cook them all ! Lol.)
Yay Mike! So happy to hear you love our recipes. I am with you, I prefer the skins on (especially red and fingerling) in many dishes. A baked potato skin may be a bit tough to be really enjoyable in this dish. However if you wish to give it a try I would probably dice the whole baked potato so your pieces are not overwhelming. Once they are baked it will be more difficult to smash them and have the skins in small pieces. Enjoy and let us know how it goes.
Any idea how many servings this recipe makes? I have an event coming up and may serve this at lunch. Thanks