Baked Potato Soup
Welp, this should have been the first recipe that I ever made on the blog. It’s the ultimate comfort food, and quite possibly my new all-time favorite soup recipe. (And I’m critical when it comes to my soups.)
I love that it encompasses everything that I love about a loaded baked potato. Bacon, chives, cheese, butter, the works.
I have some handy PRO Tips that you’ll want to check out too, but first take a look at how easy it is to make:
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 20 minutes or until fork tender.
Drain the potatoes. Gently mash and set aside.
Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute.
Ingredients:
4 large potatoes diced
water enough to cover top of potatoes
1 cup diced onions
2 cups milk
3 chicken bouillon cubes
2 tablespoons flour
2 tablespoons dried parsley
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon hot sauce
1 cup shredded cheddar cheese more to garnish
PREPARATION:
In a 4-quart saucepan on medium-high heat add potatoes, cover with water (about 3-4 cups) and allow to fully cook. Add milk, chicken cubes, onions, parsley, garlic basil, salt, pepper, hour sauce and 1 piece of bacon. Mix well. Quickly add flour mixing until no lumps appear and mixture thickens. Reduce heat to low cover and allow to cook for 10 minutes occasionally stirring. Add cheese, mix until melted.
Dice remaining bacon for soup garnish. Add soup to serving bowls and garnish tops with cheese.
Enjoy !