Baked Potato Soup has all the flavors of a “loaded” baked potato with sour cream, cheddar cheese, bacon crumbles, & onion, then seasoned with salt & pepper.
This is an easy soup to make, and fewer calories than a traditional baked potato soup, because this soup has a base of chicken broth and milk, so it is still creamy while saving you some extra calories, which means you can just add more bacon right?
Today is a tribute to one of my cooking inspirations and bestest friends, Kelin. This dear friend of mine just recently moved to Baton Rouge for her husband’s dream job at LSU as the Dean of the LSU College of Music & Dramatic Arts. Wow, I know right?! Todd is amazingly talented. AND so is his wife, Kelin. She is the one person who has come into my life that inspired me to do more and be better in the kitchen.
I remember the first time they had us over for dinner, she said it would just be a simple pasta dinner. Simple??? Yeah right. When we walked in the door there was Kelin making homemade pasta noodles, and sauce and gosh you know what, I can’t even remember dessert because I was so captivated by dinner. And if you know me, for me not to remember dessert the meal had to be amazing and it was.
She is an outstanding chef and she shares her love for others this way. I was I ever so blessed by her kindness to me, she is just one of those people you can spend hours talking too and we did just that. And while we didn’t get nearly enough time together, I always know that she was there for me. And while she can’t cook any more of her famous meals for me, she gave me a cook back in 2006 of all of her recipes, yes the ones from her very own kitchen. Best. Gift. Ever.
So, today I am making a twist on her potato soup! A recipe she inspired.
Cheers to friends. Enjoy! XOXO San
How do you make Baked Potato Soup?
-
Preheat oven to 350 degrees.
-
Wash and rinse red potatoes. Using a fork, poke each potato 4 times, I do twice on each side. Then place them in the oven on a baking sheet at 350 degrees and bake until completely cooked through, approximately 45 minutes, this depends on your potato size.
-
Meanwhile, heat a heavy bottom large pot over medium-high heat, add the 6 slices of bacon and cook on each side until crispy and brown. Remove bacon from pot and place on a paper towel, set aside for later.
-
Add the 4 tablespoons of butter, chopped onion, and minced garlic to pot. Cook until onions are translucent, about 4-5 minutes, reduce heat to medium. Stir in flour until it makes a paste with the butter.
-
Add in chicken broth and milk, stir until smooth. Bring to a boil, add in sour cream and cheese, salt and pepper to taste, cook over low-medium heat for 10 minutes.
-
While soup is cooking, cut the baked potatoes in half. Remove skins from baked potatoes, by squeezing the potato out of the skin, then loosely chop the potatoes. Throw skins away, add chopped potatoes to soup, cook for another 3-5 minutes, then serve.
-
Serve with bacon slices, crumbled and some shredded cheese. Chopped green onions are also a great topping.
If you love this soup be sure to check out all my soup recipes, especially my favorite Creamy Broccoli Cheese Soup.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Baked Potato Soup
Ingredients
- 8 red potatoes small-medium
- 6 slices bacon
- 4 tablespoons butter
- 1/2 cup white onion chopped
- 2 cloves garlic minced
- 8 tablespoons flour
- 2 cups chicken broth
- 2 cups milk
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Wash and rinse red potatoes. Using a fork, poke each potato 4 times, I do twice on each side. Then place them in the oven on a baking sheet at 350 degrees and bake until completely cooked through, approximately 45 minutes, this depends on your potato size.
- Meanwhile, heat a heavy bottom large pot over medium-high heat, add the 6 slices of bacon and cook on each side until crispy and brown. Remove bacon from pot and place on a paper towel, set aside for later.
- Add the 4 tablespoon of butter, chopped onion, and minced garlic to pot. Cook until onions are translucent, about 4-5 minutes, reduce heat to medium. Stir in flour until it makes a paste with the butter.
- Add in chicken broth and milk, stir until smooth. Bring to a boil, add in sour cream and cheese, salt and pepper to taste, cook over low-medium heat for 10 minutes.
- While soup is cooking, cut the baked potatoes in half. Remove skins from baked potatoes, by squeezing the potato out of the skin, then loosely chop the potatoes. Throw skins away, add chopped potatoes to soup, cook for another 3-5 minutes, then serve.
- Serve with bacon slices, crumbled and some shredded cheese. Chopped green onions are also a great topping.
