Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 strips Raw Bacon, Diced; 1 whole Sweet Onion, Diced; 3 whole Russet Potatoes, Peeled And Diced; 16 ounces, fluid Low Sodium Chicken Broth; Salt And Pepper, to taste; 2 cups Whole Milk; 1 cup Fresh Or Frozen Sweet Corn Kernals; 2 whole Russet Potatoes, Sliced Thinly (skin On); 1 cup Sour Cream; 1 cup Grated Sharp Cheddar Cheese; 6 sprigs Chives, Minced

Servings: persons

6 strips Raw Bacon, Diced
1 whole Sweet Onion, Diced
3 whole Russet Potatoes, Peeled And Diced
16 ounces, fluid Low Sodium Chicken Broth
Salt And Pepper, to taste
2 cups Whole Milk
1 cup Fresh Or Frozen Sweet Corn Kernals
2 whole Russet Potatoes, Sliced Thinly (skin On)
1 cup Sour Cream
1 cup Grated Sharp Cheddar Cheese
6 sprigs Chives, Minced

1
In a big pot or Dutch oven over medium heat, saute bacon until crisp. Remove to a plate lined with a paper towel. Pour out about half of the bacon fat and then set back over the heat. Add the onions to the pot and be sure to scrape up all the brown bits on the bottom of the pot. Saute the onions until very soft. Add in the DICED potatoes and cover with the chicken broth; season with salt and pepper to taste. Heat until it comes to a boil and then reduce the heat to low, cover and simmer for 3 hours until the potatoes are soft.
2
Use a wooden spoon or a potato masher to mash up the potatoes into the broth. Add the milk, corn, and potato SLICES and stir to combine. Add in half of the cooked bacon and set the rest aside. Cover and simmer for another 30 minutes until the potato slices are cooked through.
3
Taste and add salt and pepper if needed (this soup needs a lot of salt due to all the potato). Serve in bowls and top each with a dollop of sour cream, some grated cheddar, a few of the cooked bacon pieces and a sprinkling of chives.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 strips Raw Bacon, Diced, 1 whole Sweet Onion, Diced, 3 whole Russet Potatoes, Peeled And Diced, 16 ounces, fluid Low Sodium Chicken Broth, and more.

Yes, Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions