Homemade Baked Potato Soup
Thick, loaded baked potato soup with bacon, cream, cheddar, russet potatoes, and green onion garnish.
Ingredients
- 1/2 pound bacon cut into small pieces, plus more for garnish
- 1 cup chopped onion
- 2/3 cup all-purpose flour
- 6 cups chicken stock
- 4 cups peeled and chopped russet potatoes about 5 medium potatoes
- 2 cups heavy cream
- 1/2 cup fresh parsley diced
- 1 clove garlic minced
- 1 1/2 teaspoons dry ground basil
- 1 teaspoon salt plus more to taste
- 1 1/2 teaspoons black pepper
- 1 cup shredded cheddar cheese plus more for garnish
- Chopped green onion for garnish
Instructions
- Cut bacon into small pieces and cook in a large soup pot over medium heat until crispy. Remove with a slotted spoon and leave about 2 tablespoons drippings in the pot.
- Add chopped onion to the bacon drippings and cook over medium heat until translucent, about 5 minutes. Add garlic and cook 60 seconds more.
- Warm about 3 cups of the chicken stock, then whisk in the flour until smooth with no lumps.
- Pour the flour-stock mixture into the pot with the onions. Add the remaining 3 cups stock and bring to a simmer, stirring often, until it starts to thicken, about 5 to 7 minutes.
- Add cubed potatoes, reduce heat to medium-low, and cook until fork-tender, about 15 to 20 minutes.
- Stir in heavy cream, parsley, basil, salt, pepper, and half of the cooked bacon. Simmer gently for 5 to 10 minutes, then taste and adjust seasoning.
- Remove the pot from heat and stir in shredded cheddar until melted. Serve with reserved bacon, extra cheddar, and green onion.
Notes
Do not boil the soup after adding the cream or it can separate. Add the cheese off heat so it melts smoothly instead of turning grainy. The soup thickens in the refrigerator; reheat with a splash of chicken stock or milk. Store toppings separately if making ahead.
