Quick and Easy Baked Potato Soup
Soup is the best kind of comfort food. Nothing will warm you up on a chilly day like a nice bowl of soup. One of my favorite soups to whip up is baked potato soup. This recipe is super easy, it is quick and definitely delicious. My family loves this soup and often helps prepare it.
This recipe is one of my favorites because not only is it quick and simple, and it is also yummy and very filling. For baked potato soup, you can just choose your favorite potato. For this recipe, I am using the russet potato but Yukon gold potatoes are also great for this dish, or you can even use sweet potatoes to change it up. Next, crumble crispy bacon on top, add some cheddar cheese, and sprinkle a little bit of green onion and you have the perfect bowl of soup.
Homemade Baked Potato Soup Recipe
The ingredients for my baked potato soup recipe are very basic but also versatile. My soup recipe is gluten-free due to my allergy, so I use gluten-free flour, but of course, you can use wheat flour if gluten is not an issue for you. For a slightly creamier taste, I recommend replacing the russet potatoes with Yukon gold. You can also use fat-free, whole milk, or a combination of the milk with heavy cream. You decide, it’s your calories. LOL
Ingredients:
3 Large Russet Potatoes, Peeled and Cubed
2 Cups of Milk
1 ½ Cup Chicken Broth
½ Yellow Onion, Diced
1/3 cup of Flour, Gluten Free
3 tbsp. Butter
6 Strips of Bacon, Cripsy
2 Green Onions, Chopped
1 tbsp. Minced Garlic
¾ Cups Cheddar Cheese, Shredded
Sea Salt, you will salt to taste
Pepper
Olive Oil
Directions:
On medium heat in a large pot or French oven, add butter and drizzle about 1 tbsp. of olive oil. Add yellow onions and garlic to the pot and sauté for about 2 minutes. Stir flour into the pot and stir until the mixture is blended. Next add broth, milk, potatoes, and a big pinch of salt and pepper. Reduce heat, cover, and allow soup to simmer for about 30 minutes, stirring occasionally.
Cook bacon until crisp and crumble it on a paper towel. Add 4 strips of crumbled bacon and ½ cup of cheese to the soup and cook an additional 5 minutes. Serve and garnish with green onions, and the rest of the cheese and bacon.
One of the great things about this soup is that it seems to taste even better the next day. Double the recipe for lots of leftovers and enjoy all week long. I recommend serving it in a bread bowl or with a slice of crusty bread.
Baked potato soup is one of my winter favorites, but you can enjoy it all year long. Please share how it turned out for you. I hope you enjoy it!
