American
Baked Potato Soup
Potatoes simmered in broth and milk, then blended partly so it stays a little chunky. Cheddar, bacon, and chives go on at the end.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- A partial blend gives you a creamy soup with some potato left to bite.
- Bacon is a modest amount, not the main ingredient.
- It is a bowl meal.
- The toppings are added per bowl so leftovers do not get soggy.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook the bacon in a pot over medium until crisp. Remove it and leave 1 tablespoon of the fat.
- 2
Cook the onion in the fat until soft, about 5 minutes. Add the garlic for 30 seconds.
- 3
Add the potatoes, broth, salt, and pepper. Simmer until the potatoes are very tender, about 15 minutes.
- 4
Blend about half the soup, then stir it back in. Or mash some potatoes in the pot.
- 5
Stir in the milk and warm gently. Do not boil.
- 6
Taste for salt. Serve with cheddar, bacon, and chives.
Pro tips
- Boiling after the milk goes in can make the soup look split. Keep it below a simmer.
- Starchy potatoes, like russets, make a thicker soup than waxy ones.
- Hold the bacon back until serving so it stays crisp.
Easy substitutions
- Bacon
- Skip it and start the onion in 1 tablespoon butter.
- Milk
- Half-and-half for a richer bowl.
Storage and reheating
Storage
Refrigerate up to 3 days without the toppings.
Reheating
Warm over low heat, stirring, and loosen with a splash of milk. Add fresh toppings.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 14 g
- Carbs
- 34 g
- Fat
- 16 g
- Fiber
- 3 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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