Baked Potato Soup is the ultimate cozy dish, combining the flavors of a loaded baked potato in a rich, creamy soup form. It’s perfect for chilly nights, offering warmth and heartiness with every spoonful. The soup features tender potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions, all cooked together to create a satisfying, creamy bowl of comfort.
The base of Baked Potato Soup starts with russet potatoes, which are diced and simmered in broth until they’re soft and tender. As the potatoes cook, the flavors meld together, creating a rich and savory foundation. To bring the soup to life, cream or milk is added to give it that smooth, velvety texture that makes each bite indulgent. The addition of butter enhances the richness and rounds out the flavors.
What makes Baked Potato Soup truly special is its toppings. Just like a loaded baked potato, the soup is finished off with crispy bacon, shredded cheddar cheese, and green onions, creating a wonderful balance of creamy, salty, and fresh elements. Sour cream is often added for extra tang, and a pinch of black pepper or garlic powder can bring the soup to life with subtle depth. You can also add a sprinkle of extra cheese on top and broil it for a few minutes to make it melt and bubble, creating an extra layer of cheesy goodness.
Baked Potato Soup is incredibly versatile and can be easily customized. If you want to add more vegetables, you can mix in broccoli or cauliflower for extra flavor and texture. For a spicier version, try adding a sprinkle of paprika or cayenne pepper to give it a little heat. This soup can be served as a hearty meal on its own or as a comforting starter to a larger meal.
Perfect for meal prep, this dish stores well in the fridge for a few days and can even be frozen for future meals. Whether you’re looking for a cozy dinner or a filling lunch, this soup is sure to satisfy and bring a little warmth to your day.
Ingredients
- 4 baking potatoes medium-sized
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 1 onion diced
- 2 cloves garlic minced
- to taste salt
- to taste black pepper
- 2 tablespoons chives chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Bake the potatoes for 45 minutes, until tender.
- While the potatoes are baking, in a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside. Leave about 1 tablespoon of bacon drippings in the pot.
- Add the diced onion to the pot and sauté until translucent. Add minced garlic and cook for another 1-2 minutes.
- When the potatoes are done baking, let them cool slightly, then peel and cube them.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.
- Remove pot from heat and use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream, sour cream, and shredded cheddar cheese. Add salt and black pepper to taste.
- Serve the soup hot, garnished with the crumbled bacon and chopped chives.
Nutrition
I’m skeptical about blending it—usually I just mash. But I tried it with the immersion blender and it was smoother than expected. Would make again.
This soup is amazing! So creamy and filling. Perfect for winter nights!
I made this soup last week and my family loved it too! It’s like a warm hug in a bowl. Thanks for sharing the recipe!
Sounds good, but I worry it might be too rich with all that cream and cheese. I prefer lighter soups.
I used half-and-half instead of heavy cream and it still tasted decent, but not as rich. Also my potatoes took closer to 55 minutes to get tender at 400°F.
Way too much dairy for my taste—like 1 cup cream + 1 cup sour cream + 1 cup cheddar sounds heavy. I’d cut at least one cup.
Totally agree—3 cups dairy just sounds like it’ll coat your whole mouth. I’d definitely start by cutting the heavy cream or cheddar first.
I used turkey bacon instead and it was still great. Garlic/onion smells amazing. Next time I’ll add more chives because I love that green onion-ish vibe.
Yum! Such a hearty meal. My kids loved it! I added some extra cheddar, can’t go wrong with cheese!
Too much cheese! I had to add extra broth to balance it out. Still tasted good tho 🙂
I think the cheese is perfect! It adds so much flavor. Maybe just use less next time?
Extra broth? That sounds a bit weird. Was the soup too thick then? I’d try it the regular way.
I don’t get it. Sounds easy but my soup turned out lumpy. Am I the only one? Help!
I followed it mostly but used half-and-half instead of heavy cream. Still tasty, just a little thinner. Would make again though.
Seems like a lot of work for potato soup. Also 6 cups broth felt like it would be too soupy—turns out it was fine after blending.
I followed it but my soup got kinda greasy when I added the cheese—could be my cheddar brand? I skimmed a little fat off and it improved. Otherwise tasty.
This soup is amazing! So creamy and rich, perfect for a chilly day. Will definitely make again!
I’m a skeptic about baked potato soup—usually they’re bland. This one wasn’t! The onion/garlic base really helps. Would absolutely make again.
This is exactly the cozy, “everything tastes better with bacon” kind of soup I was craving. I blended it a bit less than full puree and it still came out creamy. Great instructions—400°F potatoes timing worked for me.
Best soup ever! Made it for my book club, and they all asked for the recipe. Highly recommend!
I’ve made this too! It’s become a staple in my house. Everyone loves it! 🥔❤️
Sounds good, but bacon in soup? Isn’t that weird? I don’t know about that…
Can I use beef broth instead of chicken? I don’t have any chicken broth in the house.
Just made this and my kitchen smells heavenly! Can’t wait to dig in.
That sounds amazing! I love baked potato soup. What topping do you recommend?
Not gonna lie, I was skeptical about baking the potatoes first—seemed like extra steps. But the flavor is way better. I also added a pinch more pepper and it really woke everything up.
Super easy overall, but 45 minutes at 400°F for the potatoes felt a bit long for my oven. I still loved the flavor—bacon drippings + garlic combo is elite. Cream/sour cream ratio was perfect.
I’m not sure about baking them and then blending—couldn’t you just boil the potatoes? But hey, it probably gives more flavor.
It was ok, but my kids didn’t like it. Maybe next time i try with more cheese?
How many calories is in this? I can’t find that out. Also hate onions, will it taste bad if I skip them?
Could you please explain how to make it without onions? My husband can’t stand them. Thanks!
The instructions are straightforward, and the bacon drippings step is genius. My kitchen smelled amazing.
Eh, could’ve been better. I followed the recipe, but it tasted bland. Too much cream, maybe?
Pretty good, but I thought 1 cup heavy cream + 1 cup sour cream made it a bit too rich. Next time I’ll cut one of them in half. Still tasty though.
What if I don’t like potato skin? Can I just skip the peeling step?
Made it for dinner and everyone went back for seconds. Blending with the immersion blender made it perfectly thick without being gummy. 10/10 comfort food.
Omg that sounds perfect 😍 immersion blender is the way—makes it velvety without turning weird. Congrats on the seconds!
I tried something similar once and it got gummy, so this is super helpful. Do you blend while it’s still hot-hot or let it cool a bit first?
This is dangerously comforting. I added extra pepper and it tasted like a loaded baked potato—way better than I expected from “just soup.” Next time I’ll maybe blend a little less so it stays chunkier.
This soup is delecious! Perfect for the winter. My kids loved it too. Will.make again!
This is seriously comforting. The smoky bacon + creamy cheddar vibe is perfect, and the immersion blender makes it so smooth. I added extra pepper and it was great.
Totally agree—smoky bacon with cheddar is such a cozy combo. Love that you used the immersion blender for that silky texture!
This recipe was so easy! I didn’t have chives but used green onions instead.
Green onions work too! Great substitute idea! 😊
I don’t get why you would bake the potatoes instead of boiling them. Seems like more work for no reason.
I dunno, boiling seems easier to me. Why not just skip the oven work? 🤷♂️
Baking potatoes actually adds flavor! Plus, the skin gets nice and crispy. You should try it! 😊
I don’t know, it was okay, but a bit bland for my taste… more seasoning next time.
Just sayin, I changed it a bit. Used vegetable broth instead of chicken and it worked fine.
This soup is AMAZING! So creamy and delicious. My family loved it!
Delicious recipe! Added some cayenne pepper for kick. Will definitely make again.
I’m not a big fan of sour cream in soups… but I tried anyway. It tastes balanced with the cheddar, and the chives are a nice touch.
The ingredient list looks right, but I’m confused why you bake in the oven then blend. Couldn’t you just boil potatoes? I tried once and it worked though.
Good question! Baking first concentrates the potato flavor and dries them out a bit, so the soup ends up thicker and less “watery” than just boiling. Then you blend for the texture—same ingredients, different process.
Good flavor, but I think 6 cups broth might be a bit much depending on potato size. Mine turned thinner than I wanted, so I simmered longer and it fixed it.
Totally agree—6 cups broth vs potato size makes a big difference. I’ve had it get watery too unless I simmer a bit longer or blend a touch more.
I don’t know, it seems like a lot of cream. Can it be made healthier?
Absolutely loved this recipe! So creamy and delicious. Perfect for a cold day.
I followed it mostly, but my immersion blender made it a little too pasty. Next time I’ll blend just half and leave some chunks. Flavor was good, just texture off.
Made this with my kids, they had a blast helping and it turned out amazing! Will definitely make again.
Not sure about baking the potatoes first… wouldn’t it be easier to boil them? Mine took forever to get tender, and I burned time waiting.
Boil works! I’ve done it for similar soups. Just don’t overcook so they don’t turn mushy when you cube. Then simmer in the broth like the recipe says.
I totally get it—boiling is faster for sure. I bake them partly for flavor/texture though, but if yours took forever maybe your oven runs cool or the potato size was bigger than “medium.”
This soup is gross. It was too thick and tasted like nothing. Never making again!
This is such a cozy version of baked potato soup. The bacon drippings tip is clutch—adds so much flavor. I used a little extra cheddar and it turned out super creamy.
The cooking order makes sense, but 4 medium potatoes for 6 cups broth feels a bit light to me. I might add an extra spud next time.
I agree—4 medium potatoes for 6 cups broth sounds like it could be a little thin. Adding another potato (or even boosting the potato cubes a bit) should thicken it nicely after blending. Nice call!
I didn’t have chives, so I used green onions instead. Still came out great!
I tried it but found it way too salty! Cut down on the salt if you make it.
Wow, just wow. I made this for my family, and they couldn’t stop eating! Definitely a keeper!
I’m glad to hear your family loved it! This soup is one of my favorites, too. Perfect for cold nights!
Sounds great but isn’t it a bit too rich with all that cream and cheese? I prefer lighter soups.
Did someone say potato soup? I’ve made better with leftovers. Sorry, but no.
Leftovers are great and all, but this soup sounds way better! I gotta try it. 😋
Tasty soup but it was too salty for my liking. Be careful with the salt!
I totally get that! I always add less salt at first and then taste. Might try that next time!
I’m skeptical about adding both cream and sour cream—sounds too rich. But honestly it balances out with the chicken broth and cheese. Still super heavy though (in a good way).
It’s just baked potatoes boiled, right? No biggie. But it was actually pretty tasty.
Way too much dairy for me. It tasted nice, but I found the sour cream overpowered everything a little. Also I cooked the bacon too hard and it was kinda bitter.
Bitter bacon usually means it’s been overcooked. I’d suggest not leaving it on the heat “until crispy” for too long—like 5-7 min and call it. Also I love sour cream but yeah, it can take over. Maybe blend some potatoes more so it balances?
Hmm yeah, I can see how the sour cream could dominate—next time I’d try cutting it to 1/2 cup or adding it off-heat so it doesn’t get too tangy. Sorry about the bitter bacon too; maybe medium heat and pull it when it’s golden, not crunchy-crispy.
Mine didn’t thicken like I expected. I blended it and everything, but it stayed kind of brothy. Maybe I undercooked the simmer?
Baked potatoes should be boiled, or is it just me?! Anyway, taste was okay.
I agree, boiling before baking might make them fluffier. But this soup sounds delicious anyway!
Too much cream for my taste. Also, I didn’t have chives so I used parsley. Still good though!
Made this last night—so cozy. I used russet potatoes and it came out super creamy even without blending it too smooth. The bacon + cheddar combo is spot on.
I didn’t have bacon, used ham instead. It was still good but not the same. Next time I’m trying it with bacon!
First time making soup from scratch and it turned out pretty good! Next time, I’ll try adding some spices.
My grandma used to make potato soup, but not like this! She never used cream, just potatoes and water. This is too fancy.
I get what you’re saying! Sometimes simple is better. But I love the extra creaminess in this one. Maybe give it a try? You might like it!
This is way too complicated. Soup is just supposed to be water and potatoes! Why add all this stuff?
Made this tonight—so cozy. I roasted the potatoes a bit longer because mine were huge, and it still turned out perfect. The cream + cheddar combo is dangerously good. Will make again!
Yes!! That cream + cheddar combo is seriously the star. Glad the extra-roast worked with your big potatoes 😊
The instructions say bake at 400°F for 45 minutes, but my potatoes took more like an hour. Might be my oven, but keep an eye on them.
Honestly pretty easy. I don’t have an immersion blender so I mashed with a potato masher and it was chunkier (not bad, just different).
This soup is just baked potatoes mashed into soup! Not that special.
I think it’s got a lot more going on than just mashed potatoes! The bacon and cheese really take it up a notch.
Not bad! I added some hot sauce for a kick, and it was pretty good!
Perfect for a cold night! The bacon on top is a must. Yum!
I followed the recipe but it was kinda bland. Needs more seasoning!
This is dangerously delicious. I added extra black pepper and it tasted like a loaded baked potato in soup form. Definitely going in the rotation.
This is insanely comforting. The blended potato texture is legit like a diner-style soup. I added a little extra pepper and it hit perfectly. Will make again!
I tried this and somehow it came out gluey? I blended too long I guess. Flavor was good, but consistency was not soup-y. Any tips?
Flavor-wise good but not soup-y: I wonder if the potatoes needed more time to cook through before blending. Step 5 only 15-20 min after cubing—if yours were still firm at the blending stage, starch can get weird. Next time cube smaller or simmer longer.
Oof, gluey usually means the blended potato is getting too starchy—sounds like you went a bit too long or blend wasn’t balanced. Try blending only in short pulses, and keep a little chunkiness so it doesn’t turn pasty. Also, simmer 5 minutes after blending to loosen it up.
Too much cream, I ended up throwing it away.
I don’t think there was too much cream! I loved how rich it was! Maybe just adjust to your taste next time?
This soup is amazing! Super creamy and delicious. My family loved it!
5 stars!!!! I used turkey bacon and it was still yummy. Also I forgot the chives but the soup was still bank. Lol.
So good. Zero complaints. 😋
This is just potato soup, my wife makes a way better version. Sorry!
Well, everyone has their own taste! Try adding some more spice next time!
I was skeptical about adding bacon. Thought it would be too greasy, but it made the soup richer! Good recipe!
Bacon makes everything better! Really enjoyed it, thanks for sharing!
I’m not usually a soup person, but wow. The immersion blender step makes it smooth without getting weirdly gluey. I did add a pinch more salt because my broth was low-sodium.
This soup is AMAZING! So creamy and comforting. Perfect for a cold day!
Totally agree! I made it last weekend and my whole family loved it! 🤗
I think baked potatoes souop sounds weird. Why not just eat the potatoes? 🤷
So gud!!! I added extra garlic and it was yum!
Extra garlic is the best! Totally agree, it adds so much flavor! 😋
I think too much garlic can ruin it. Did you really like it or just say that?
This is like restaurant soup. Bacon drippings + chives at the end = chef’s kiss. I’m making it again for sure.
I made something similar before, but I didn’t blend it all the way. Your “desired consistency” note is perfect. I might keep it a little chunky.
Yes!! Keeping it a little chunky sounds like the best of both worlds—creamy but still hearty. 😋
Honestly I like it chunkier too—if you don’t blend it, it’s basically like loaded potato soup. Your note saved me from making it gluey.
This sounds ridiculously comforting. I love that it’s basically a baked potato in soup form—cheddar + bacon + cream? Count me in.
Welp I’m convinced. Baked potato soup is my favorite and this looks straight-up legit.
I used half-and-half instead of heavy cream and it tasted… fine. Not as rich, but still good. This recipe is forgiving.
Yum. That’s it.
Yum 🤤
Really nice recipe, but I wish it had more bacon. Can never have too much bacon! 😋
This soup is like a warm hug in a bowl! So creamy and delicious 😍
Flavor was decent but way too salty for me. I’m pretty sure I didn’t even use enough salt, so maybe the broth brand matters a lot.
Maybe you should not add any salt until after it simmers for a bit? Different broth brands really vary. Also bacon drippings can add a lot of salt.
Ugh, I feel you. I made this once and it was salty too—even though I thought I went easy. I’m convinced the broth was the culprit. I’m going to try low-sodium next time.
I made this for my family, and everyone loved it! Will make it again for sure.
I gotta try this!! Never made soup before, but I love baked potatoes!
Baking potatoes takes too long. Next time I am gonna boil them first!
I totally agree! Boiling them first would save sooo much time. Plus, they’ll still be fluffy in the soup. 😋
But boiling might make them too mushy, right? I think baking makes them taste way better! 🤔
Simply the best baked potato soup. Yesss! 👍
Not sure about baking the potatoes first… 45 minutes at 400°F is kind of a lot when you could just boil. But the end result must be worth it?
Yum! I’ve made this twice! The chives add a nice touch. 👍
Can’t belive how easy this was! Even my husband who hates soup liked it.
That’s awesome! Glad your husband liked it too. It’s such a comforting dish!
Soup is just potatoes in water… how can it be good? 🤔
Yum!! My kids loved it, they even asked for seconds! Bacon really adds a nice crunch.
I made something similar and the immersion blender trick is key. The texture came out smooth but still hearty. Great instructions.
I followed the recipt but it turned out way too thick. I like soup not stew man.
Maybe you blended it too much? I always pull mine off when it’s still a bit chunky, gives it that nice texture!
That sounds weird. Mine was perfect. Did you measure the ingredients right?
This recipe is just too much work. I’d rather eat a plain potato than go through all that.
Is it possible to make this vegan? I really want to try but I don’t eat animal products.
So quick and easy to make! I used leftover baked potatoes and it was a hit. Thanks for sharing!
Delicious! But I added some corn and it was so good, just crazy good, you gotta try!
I followed the recipe exactly but it came out way too bland. I had to add a ton of spices to make it edible!
Yum!!
Seriously good! I’m a soup lover and this one hits the spot. A bit too much cream maybe?
Yummmy! I added some spicy sausage too for a twist. Will make again for sure! 🔥
Mmm! I love bacon in my soup! This is a keeper.
I didn’t have chives so I used green onion. Still tasted like a diner soup. Only thing is I should’ve baked the potatoes a bit longer because my first cubes were slightly firm.
I messed up the bake time—my potatoes were more like roasted chunks lol. Still tasted good, just not as creamy. Will retry with proper timing.
Honestly that still sounds delicious—roasted potatoes in soup is kinda the best of both worlds 😄 Next time I’d just bake a bit longer or cut them smaller for creamier texture. Thanks for the real-life note!
Pretty good, but I think 6 cups broth might be a little too much—mine was thinner than expected. Next time I’ll reduce the broth or simmer longer.
Why do you have to bake the potatoes? I just microwave mine. Made it much quicker… maybe.
Quick question: do you really bake potatoes at 400F for 45 minutes? Mine were tiny and took like 35. Just wondering if others adjust time.
I followed it exactly and it came out great. However, my chives were not chopped (I forgot lol) and it still worked. I’ll be honest I used pre-shredded cheese too.
Mine split a little when I added the dairy, I think my soup was too hot. Lesson learned: cool slightly before stirring in cream/sour cream.
Way too salty for me even though I ‘to taste’ measured lightly. I think bacon drippings + broth + cheese adds up. Maybe cut back on added salt next time.
Okay but why 6 cups broth? I used 4 and it was still fine. The recipe seems kinda inconsistent unless your potatoes are huge. Maybe write grams or specify “until desired thickness.”
I love baked potato soup, but baking the potatoes first feels like a lot of work. Could you just boil them instead? Still worth it though.
Delish! But why do we need bacon? Can’t we just skip it? 😕
Baked potato soup? This is just mashed potatoes with broth, not impressed. It needs more flavor or something.
This was a total disaster! The potatoes took forever to bake. Never again.
Made it last night and my whole family kept going back for seconds. Followed the steps exactly—especially simmering 15-20 minutes—and the texture was spot on.
Not sure about baking the potatoes first—couldn’t I just boil them? Feels like extra steps. But if the texture really improves, I get it. Bacon drippings were a good call.
I didn’t have chicken broth, so I used vegetable broth. It turned out okay, but I think chicken would be better.
Great flavor overall! I used veggie broth instead and it worked. Thanks for the easy recipe!
Glad you enjoyed it! Veggie broth is a great idea for a healthier twist! 😊
Mine didn’t come together super well. I blended, but it was still a little chunky, maybe I didn’t blend enough. Flavor was fine, texture was off.
Way too much dairy for me. I tasted it and it was almost like creamy mac and cheese vibes. Next time I’ll cut the sour cream in half.
The garlic and onion smell amazing while cooking. I used low-fat sour cream and it was still creamy. Good weeknight soup.
Yes!! The garlic + onion combo in this kind of soup is unreal. I’m glad the low-fat sour cream still gave you that creamy texture—makes it way more doable for weeknights.
Salt ‘to taste’ is always a gamble. I’d love an actual amount because my soup can go from bland to salty in like 2 shakes 😅
Totally get that “2 shakes” problem 😅 I usually start with **1 teaspoon salt** for this whole pot, then add more in **1/4 tsp** increments. With cheddar + bacon already contributing, you really don’t need much.
I’d say go easy—maybe **3/4 tsp** first. The soup’s rich and the broth brand matters a lot. Taste after simmering and before adding cream/cheese if you can.
I don’t get it, why blend the potatoes? I love the texture! Might skip the blender next time.
Baked potato soup is not my fave. Prefer pizza soup, or maybe soda soup? Haha!
I think 400°F for 45 mins is too long?? My potatoes were done way earlier. Maybe mine were smaller, but I’d start checking at 30.
The garlic step says 1-2 minutes—mine burned a little. I’m not the best cook though. Should’ve paid more attention.
Ugh, I’ve had that happen too 😭 Garlic goes from “just right” to “burnt” so fast. I usually do like 30–60 seconds and keep it on medium-low.
This soup was amazing! So creamy and delicious, my family loved it!
Totally agree! This soup is like a hug in a bowl. So comforting! 😍
Sounds good, but I don’t know if it can be THAT great. Too many heavy creams for my taste.
Who even puts bacon in soup? That’s like… what? But I tried it and it’s actually pretty good. 7/10.
This soup was amazing! Super creamy and filling, perfect for a chilly night. Will definitely make again.
Bacon bits, cheese, potatoes… YUM! Didn’t even have to think about the diet! 🤤
Made it and it came out really creamy. I used a regular blender instead of immersion and it was still smooth enough.
Not bad, but the instructions assume everyone has an immersion blender. I tried blending with a regular blender and it was… chaotic.
Totally agree—immersion blender isn’t something everyone has. I usually mash the potatoes with a potato masher first, then simmer a few minutes and stir in the dairy/cheese. It won’t be perfectly smooth but it’s way less chaotic than a regular blender.
Yeah, regular blender + hot soup = splatter city 😂. I tried it once and it was like launching potato rockets. Next time I’ll just mash or blend in batches with the soup cooled down way more.
Made this last night—super cozy. I doubled the cheese and it didn’t disappoint. The immersion blender step is key for that creamy texture.
Too much cream for my taste, but I get why people love it. Next time I’ll cut back on sour cream and add more chives.
Eh, it was ok. I expected it to be better. My daughter liked it tho.
Good flavor, but I think 6 cups broth might be a little much? Mine turned out thinner than expected even after blending. Next time I’ll use slightly less broth or simmer longer.
Mine ended up super thick (probably my blender did too much). Still tasted amazing though. Will loosen with more broth next time.
Pretty solid recipe, but I found it a little thick even after blending. Next time I’ll add an extra splash of broth or cream to smooth it out. Still tastes like real baked potato soup though.
I dunno, just not my thing. Kind of bland. I expected more flavor and pizzazz.
Made this tonight—so cozy. The bacon + cheddar combo is legit and the immersion blending makes it super smooth.
Yes!! Bacon + cheddar is the dream team. I also love using the immersion blender—no chunks unless you want them. So cozy for real.
Hmm I made something like this but I didn’t blend it much and mine was thicker—maybe I used fewer broth cups. Still good though, but 4 bacon slices feels a little low for my taste 😅
Not bad, but I’m skeptical about baking the potatoes first—why not just boil them? Mine took longer than 45 min. Also immersion blending is messy with hot liquid lol.
I get the skepticism—baking vs boiling is really a texture thing. Baking lets the potatoes dry out a bit, so the soup comes out thicker and less “watery” for me. But yeah, ovens vary… 45 min can be short for bigger spuds.
Blending with an immersion blender is a game changer—no chunks, just creamy potato goodness. Bacon topping makes it feel fancy.
Could not get the bacon drippings right, I think I used too much bacon (oops). Also 400°F seems hot for potatoes? Still, it smelled amazing and the onions + garlic were spot on.
This soup is a lie! All these ingredients cost too much. I could just blend potatoes with water. How is this a recipe?
I don’t get why people like potatoes in soup. They just turn mushy! Not for me.
Pretty solid, but 6 cups chicken broth feels like a lot. I ended up simmering 5 extra minutes to thicken it. Otherwise great flavor.
Baked potato soup? Never heard of it! Seems weird but I’ll try it.
Confession: I didn’t wait for the potatoes to cool before peeling and I basically burnt my fingertips. Soup was amazing anyway.