Bacon And Baked Potato Soup
Creamy bacon and baked potato soup combines smoky flavors with tender potatoes and melted cheese, perfect for comforting meals and satisfying cravings.
Ingredients
- 1 Tbsp. butter or margarine ⓘ
- 1/4 cup chopped onion ⓘ
- 1/4 cup chopped celery ⓘ
- 1 can chicken broth ⓘ
- 1 1/4 cups milk ⓘ
- 2 medium potatoes, baked and cut into 1/2-inch cubes ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 8 slices bacon, cooked, crumbled and divided ⓘ
- 3/4 cup Cheddar and American cheese, divided ⓘ
- 2 Tbsp. green onion slices, divided ⓘ
- 1/4 cup sour cream ⓘ
Instructions
- Melt butter in a heavy saucepan over medium heat.
- Add chopped onion and celery; cook and stir until crisp-tender.
- Add chicken broth, milk, baked potatoes, salt, and pepper; bring just to a boil, stirring constantly.
- Slightly crush the potatoes with the back of a spoon.
- Reduce heat to medium-low; simmer for 5 minutes, stirring frequently.
- Reserve 2 tablespoons each of cooked bacon, cheese, and green onion for toppings; set aside.
- Add remaining bacon, cheese, and green onion to the soup just before serving.
- Cook until cheese is melted, stirring constantly.
- Serve topped with reserved bacon, cheese, green onion, and sour cream.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the remaining ingredients. If you don't have chicken broth, vegetable broth is a great substitute. You can also use leftover baked potatoes to save time. For a twist, try adding some shredded rotisserie chicken from your favorite chicken recipes.
Serving Suggestions
Serve the soup hot, garnished with the reserved bacon, cheese, green onion, and a dollop of sour cream for extra richness. It pairs beautifully with a crisp side salad, like Wild Rice Curry Salad, or some crusty bread for dipping. This hearty soup is perfect for a cozy dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon And Baked Potato Soup contains roughly 614 calories, with 14g protein, 72g carbohydrates, and 31g fat. It is an excellent source of vitamin C (112% of the Daily Value), iron (29% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2611mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just follow the recipe, but wait to add the bacon, cheese, and green onions until you're ready to serve. This will keep the toppings fresh and flavorful.
What can I use instead of bacon?
If you're looking for a vegetarian option, you can substitute the bacon with crispy fried mushrooms or smoked tempeh for a similar flavor profile. You can also use turkey bacon for a lighter alternative.
Can I freeze this soup?
While the soup can be frozen, it's best to freeze it without the dairy and toppings. Store in an airtight container for up to 3 months. When ready to eat, reheat and add fresh ingredients to maintain the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).