Baked potato soup

Here’s a simple, creamy baked potato soup recipe 🥔

Ingredients (Serves 4–6)

• 4 large russet potatoes
• 4 slices bacon (optional but recommended)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp flour
• 3 cups chicken broth
• 1–2 cups milk (depending on thickness you like)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• Salt & pepper to taste
• Optional toppings: green onions, extra cheese, bacon bits

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Instructions

1. Bake the potatoes
   • Bake at 400°F (200°C) for about 1 hour until tender.
   • Let cool slightly, peel (optional), and dice into chunks.
2. Cook the bacon
   • Cook in a large pot until crispy.
   • Remove and crumble. Leave about 1–2 tbsp of bacon fat in the pot.
3. Sauté aromatics
   • Add onion to the pot and cook until soft (3–4 minutes).
   • Add garlic and cook 30 seconds.
4. Make the base
   • Stir in butter (if needed), then flour. Cook 1–2 minutes to form a roux.
   • Slowly whisk in chicken broth.
   • Add milk and simmer until slightly thickened.
5. Add potatoes
   • Stir in baked potatoes.
   • Use a potato masher to mash some of them for a thicker texture (leave some chunks).
6. Finish it off
   • Stir in cheese and sour cream.
   • Add most of the bacon back in.
   • Season with salt and pepper.
7. Serve
   • Top with extra cheese, bacon, and green onions.

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If you’d like, I can also give you a slow cooker version or a lighter/healthier version