Sandy'S Baked Potato Soup
Creamy baked potato soup with crispy bacon, sharp cheddar, and fresh herbs, perfect for comforting meals and suitable for all potato lovers seeking hearty flavors.
Ingredients
Instructions
- Place potatoes in the oven and cook for about 1 hour at 350 degrees Fahrenheit.
- Meanwhile, heat water in a large saucepan and add chopped celery. Simmer until celery is tender.
- When potatoes are fully cooked, slice down the center and scoop out the inside of the potato.
- Add the potato insides to the celery and water mixture.
- Add milk, butter, sour cream, cooked and crumbled bacon, chopped green onion, 1 cup of shredded cheddar cheese, chopped parsley, salt, and pepper.
- Allow the mixture to simmer over low-medium heat until it thickens.
- Top with the remaining shredded cheddar cheese and optional chives before serving hot.
Tips & Substitutions
For a creamier soup, use an immersion blender to puree some of the mixture after simmering. You can substitute half-and-half for the milk for a richer flavor. If you prefer a lighter version, use low-fat milk or a plant-based alternative. Adding garlic powder or a pinch of cayenne can enhance the flavor profile, making it a great pairing with American recipes like All In One Pork Chops.
Serving Suggestions
Serve the soup hot, garnished with additional cheddar cheese and chopped chives for extra flavor. Pair it with crusty bread or a fresh salad for a complete meal. This soup is hearty enough to stand alone but also complements dishes like Crunchy Pork Chops for a satisfying dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, stirring frequently, until heated through. You can also microwave individual portions; just add a splash of milk to maintain creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Sandy'S Baked Potato Soup contains roughly 1503 calories, with 86g protein, 225g carbohydrates, and 47g fat. It is an excellent source of vitamin C (354% of the Daily Value), dietary fiber (230% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2587mg per serving (112% 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, this soup can be made ahead and stored in the fridge. To freeze, let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that it may thicken when stored, so you may need to add more milk when reheating.
What can I use instead of bacon?
If you're looking for a vegetarian option, you can substitute bacon with smoked paprika or liquid smoke to achieve a similar flavor. Alternatively, use turkey bacon or a plant-based bacon product for a lower-fat option without sacrificing taste.
How can I make this soup spicier?
To add some heat, incorporate diced jalapeños or a dash of hot sauce while the soup simmers. You can also sprinkle some crushed red pepper flakes on top before serving for an extra kick. Adjust the spice level to your preference for a comforting bowl of soup.
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).