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All the flavors of your favorite loaded baked potato together in a creamy and comforting soup.

Total Time: 45 minutes
Baked Potato Soup

Baked Potato Soup

It’s soup season folks!

Well, at least here in the great white north, where temps are currently averaging around 20 degrees during the day, it’s soup season. And did you know that January is National Soup Month?

Baked Potato Soup

Me neither. At least not until I decided to become a food blogger, that is. I promised myself (and maybe you?) that I would try and be better about about posting food that was more closely related to the seasons and holidays so that all my favorite recipes weren’t posted way too damn late because, ya know, that’s usually how I roll. And I’m a huge procrastinator.

But according to a few handy-dandy charts (Blue’s Clues style, because I have kids) January is National Soup Month. Among a bunch of other national random holidays.

Seriously who comes up with this stuff? Who was it that decided that we should have a favorite day for soups or pancakes or bloody marys?

Wait… nevermind, I wholeheartedly agree with all three I just listed. But there is seriously a holiday for every day of the year and sometimes more than one holiday per day.

Baked Potato Soup

So in celebration of national soup month… I wanted to share with you a few of my favorite soup recipes. For the next two weeks, I’ll be posting nothing but soup recipes! And then next Friday we’ll end with a roundup of some other gorgeous and just-as-delicious soups found all over the web. You’re welcome.

Let’s kick this off with one of my favorite soups of all time… baked potato soup. This soup is filled to the brim with potatoes and simmered in a creamy broth. Top it off with some cooked bacon, because everything’s better with bacon, and you’ve got yourself a filling meal that will keep you warm all winter long. Or make this whenever you’re craving soup because it’s just as good then, too.

Baked Potato Soup

All the flavors of your favorite loaded baked potato together in a creamy and comforting soup.

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Yield: 8 servings
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Ingredients

  • 4 slices bacon
  • 5 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 5 cups milk
  • 8 small red potatoes diced
  • 2 green onions sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Instructions

  1. In a sauté pan over medium-high heat, cook bacon until brown and crispy. Transfer to paper towel-lined plate to cool, then dice into small chunks.

  2. In a stock pot, melt butter over medium heat. Whisk in flour until slightly thickened. Gradually whisk in milk and cook, whisking constantly, for about 1-2 minutes.
  3. Add potatoes and green onions and bring to boil. Reduce heat and simmer until potatoes are tender, about 20-25 minutes. Stir in sour cream and cheddar cheese and season with salt and pepper.

  4. Serve immediately topped with bacon, more cheddar cheese, and green onions.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

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