Best Baked Potato Soup Recipe

Ingredients for Best Baked Potato Soup

• 6 large russet potatoes (about 3 lbs), baked and cooled
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk (whole milk recommended)
• 6 slices bacon, chopped into 1/2-inch pieces
• 1 cup chopped green onions
• Sour Cream
• Sharp Cheddar Cheese
• Salt
• Pepper

How to Make Best Baked Potato Soup

1. Preheat oven to 400°F (200°C). Bake potatoes until tender (about 1 hour). Cool completely. For faster prep, bake potatoes a day ahead.
2. While potatoes bake, chop green onions and set aside. Shred cheese and set aside.
3. Cook bacon in a medium pan over medium heat until crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon grease.
4. Once potatoes are cool, cut them into 1-inch cubes (leave skins on or off, your preference).
5. In a large pot or Dutch oven, melt butter over low heat. Stir in reserved bacon grease.
6. Whisk in flour until smooth and bubbly (about 1 minute).
7. Gradually whisk in milk, ensuring no lumps form. Continue stirring until sauce thickens.
8. Add cubed potatoes and green onions to the pot.
9. Bring to a gentle simmer, stirring occasionally. Cook for 10 minutes.
10. Stir in salt, pepper, and most of the cheese (reserve some for topping). Stir until cheese is melted and creamy.
11. Stir in the cooked bacon.
12. Serve immediately, topped with extra cheese, bacon, and green onions (if desired).