Cheesy Baked Potato Soup with bacon

Lunch / Dinner

Cheesy Baked Potato Soup with bacon

When you’re chilled to the bone and all you want is a bowl of comfort, this is the soup to turn to. Incredibly creamy and luscious, this Cheesy Baked Potato Soup is simply flavored with bacon, seasoned salt, Tabasco, and Cheddar.


8 servings (10 cups)

Total Time

Print Recipe

Share Recipe






Test Kitchen Tip

It’s important to use russet potatoes (a typical baking potato) here. They have a high starch content that thickens the soup, and those starch cells also easily absorb the butter and milk.


Preheat oven to 425°.

Rub potatoes with oil and season with salt and pepper; transfer to a baking sheet. Bake potatoes until fork-tender, 4560 minutes. When cool enough to handle, peel and dice potatoes.

Cook bacon in a pot until crisp. Transfer bacon to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings.

Melt butter in pot with drippings over medium heat. Add onions and garlic; sweat, covered, until onions soften, about 5 minutes.

Whisk in flour; cook 12 minutes. Add potatoes, milk, broth, seasoned salt, and Tabasco. Bring soup to a boil over medium-high heat, then reduce heat to medium-low. Stir in Cheddar until melted,then stir in sour cream; season soup with salt and pepper.

Top servings with Cheddar, bacon, and chives

Nutritional Facts

Nutritional Facts

Per serving

Calories: 524

% Daily Value*

Total Fat 35g 53%

Saturated Fat 19g 95%

Cholesterol 91mg 30%

Sodium 1241mg 51%

Carbs 30g 10%

Fiber 2g 8%

Protein 22g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!