Baked Potato Soup Recipe
This creamy baked potato soup is filled with tender russet potatoes, smoky bacon, cheddar cheese, and all your favorite loaded baked potato toppings. Make it in the slow cooker or on the stovetop.
Servings: 8 servings
Calories: 293kcal
Ingredients
- 4 slices bacon chopped
- 2 pounds russet potatoes peeled and chopped
- 3 cups chicken stock
- ½ onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme leaves or 1 Tablespoon fresh
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- Sour Cream for topping optional
- Green onions for topping chopped (optional)
- Extra shredded cheese for topping optional
Instructions
- Cook the chopped bacon in a large skillet over medium heat until browned and crispy. Transfer to a paper towel-lined plate, reserving 3 tablespoons of bacon grease.
- Place the chopped potatoes and reserved bacon grease in a 4-quart slow cooker.
- Add the chicken stock, onion, garlic, thyme, butter, and cooked bacon. Stir to combine.
- Cover and cook on LOW for approximately 7 hours or HIGH for approximately 3 hours, until the potatoes are tender.
- Stir in the cheddar cheese and heavy cream until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
- Cover and continue heating briefly if necessary until warmed through. Add more chicken stock if the soup is too thick.
- Serve warm with sour cream, additional shredded cheddar cheese, crispy bacon, and green onions or chives.
Stovetop Instructions
- Cook the chopped bacon in a large soup pot over medium heat until crispy. Transfer to a paper towel-lined plate, reserving 3 tablespoons of bacon grease in the pot.
- Add the potatoes, chicken stock, onion, garlic, thyme, butter, and cooked bacon.
- Bring to a boil, then reduce the heat and simmer for approximately 20–25 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low. Stir in the cheddar cheese and heavy cream until the cheese melts and the soup is creamy. Do not boil after adding the dairy.
- Season with salt and pepper. Add more chicken stock if needed to adjust the consistency.
- Serve warm with your favorite baked potato toppings.
Notes
Cooking times: The recipe card shows the LOW slow-cooker method for 7 hours. You can also cook the soup on HIGH for about 3 hours or use the stovetop method, which takes about 20–25 minutes of simmering after the soup comes to a boil.
Some slow cookers allow for cooking directly on the stovetop before putting in the slow cooker. If you have one of these, you can cook the bacon right in the slow cooker before adding the potatoes and onions
Russet potatoes are highly recommended because their high starch content breaks down and thickens the soup, while keeping some structure.
You do not need to peel the potatoes; the skin adds texture, flavor, and extra nutrients like fiber, potassium, and vitamin C. But it's a personal preference, peel them if you would like.
Top with chopped chives or green onions, sour cream, additional bacon, and/or extra shredded cheese.
Serve with crusty bread and a green salad. Add additional chicken stock or water if you'd like a thinner soup.
If adding water, check to see if you need more salt before serving.
Nutrition
Calories: 293kcal | Carbohydrates: 26g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 304mg | Potassium: 629mg | Fiber: 2g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 1mg
