Baked Potato Soup
This is your ultimate mashed potatoes in a soup! It’s loaded with smooth potatoes, melty cheese, bacon, and green onions. Move over boring soup, there’s a new girl in town!
My family has been loving on mashed potatoes through the holidays! The creamy goodness seems to hit home on these cold winter days!
Combine mashed potatoes with our favorite Winter food, soup, and you have the perfect combination!
I have a very finicky college student living in my basement. lol! She will only give thumbs up to certain dishes that I make, and this one got two thumbs up! Win for mom!!!
TIPS AND TRICKS
- If you don’t have half and half, you can use milk or a combination between milk and heavy cream. The broth won’t be as thick but it won’t take away from the flavor!
- Instead of using the cream cheese, you can either use sour cream or Greek yogurt.
- Store the soup in a airtight container for up to 3 days in the fridge or you can freeze it up to 3 months.
- I didn’t peel the potatoes because I love the flavor that they add but you can peel the potatoes if you like.
- Creamy soups need a good amount of salt. It adds so much flavor.
- You want to spice up your soup, add a pinch of crushed red pepper flakes.
- Take it up a notch, and add cooked shredded chicken to the mix!
- I made my soup smooth but if you love a little texture, don’t blend as much.
Baked Potato Soup
- 4 large russet potatoes
- 2 teaspoons salt
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 4 to 5 cloves garlic, minced
- 2 Tablespoon butter
- ¼ cup flour
- 5 cups chicken broth
- 2 cups half and half
- 8 ounces of whipped cream cheese
- 1 ½ teaspoons pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded parmesan
- 2 to 3 green onions, finely diced
Cut the bacon into 1-inch squares with scissors. Place in a large pan over low heat. Stir every once in awhile because they will stick together. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pan.
While the bacon cooks, cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 25 minutes or until very fork tender. Drain, then gently mash. Set aside.
Add the diced onion to the pan with the bacon drippings and cook until softened, about 5 minutes.
Add garlic and butter and cook 1 more minute.
Whisk in flour, use a wooden spoon to stir as the flour cooks for 1 full minute.
Add the chicken broth. Loosen any bacon remnants from the bottom of the pot, this will add flavor.
Slowly add the half and half. Bring to a boil, then reduce to a simmer.
Stir in the potatoes, then mix in the cream cheese, salt and pepper.
Remove from heat. If desired, blend with an immersion blender. Blend to your desire consistency.
Gradually sprinkle with shredded cheese and stir until combined, and melted. The soup will continue to thicken as it sits. If it's too thick, add more chicken broth.
Garnish with green onions and bacon, serve!
Did you try our Baked Potato Soup recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
SOUP IS ON!
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