Easy Homemade Baked Potato Soup

Easy Homemade Baked Potato Soup

Easy homemade baked potato soup is quick, simple, and completely delicious! All the comfort food flavor made healthier with none of the cream.

Easy Homemade Baked Potato Soup

This post is dedicated to my boyfriend Taylor.  While I meal prep things like Healthy Greek Chicken Meal Prep Bowls for my lunches all week, I make a big batch of something like this Easy Homemade Baked Potato Soup for Taylor’s lunches all week.  Since he works from home, it’s super easy for him to pop a serving of this in the microwave and make a quick turkey sandwich to go with it.

After I noticed he was going to Corner Bakery every day for a bowl of this stuff, I decided to make my own, (and honestly, Corner Bakery has nothing on this recipe) 😉

Easy Homemade Baked Potato Soup

Also, it’s about 30 degrees outside and raining, so what could be a more appropriate meal to whip up?

Easy Homemade Baked Potato Soup

Easy Homemade Baked Potato Soup
 
Prep time
Cook time
Total time
 
Easy homemade baked potato soup is quick, simple, and completely delicious! All the comfort food flavor made healthier with none of the cream.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 4 strips of bacon, fried up crispy and chopped into bacon bits for topping, (reserve the bacon grease!)
  • 3 Tbsp. reserved bacon grease, (or butter if you aren't using bacon)
  • 1 white onion, diced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, (2% or skim)
  • 3 yukon gold potatoes, scrubbed and chopped into ½" cubes, (you can leave the skin on!)
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • ½ cup sour cream
  • Sliced green onions or chives, for topping
Instructions
  1. In a large pot over medium heat, fry up 4 strips of bacon until they are crispy. Let the bacon rest and drain on paper towels, and reserve 3 Tbsp. of the bacon grease in the pot.
  2. Add the diced onion to the bacon grease and stir, cooking for 5 minutes.
  3. Sprinkle the flour on top of the onion, and stir, cooking for an additional minute.
  4. Pour in the chicken stock and milk slowly, whisking or stirring as you go so there are no lumps.
  5. Add in the potatoes and season them with salt. Raise the heat to medium-high until the soup is simmering, not boiling. Cover with a lid, reduce to medium-low, and let cook 10-15 minutes, or until the potatoes are cooked through. You may want to stir the pot once or twice during this cooking process.
  6. Once the potatoes are cooked, remove the lid and stir in the shredded cheese and sour cream. Taste for seasoning: add in lots of freshly ground black pepper, and more salt if you think it needs it.
  7. Serve the soup garnished with bacon bits, sliced green onions or chives, and more shredded cheese.
 

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Ally
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Written by Ally

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