This recipe for Baked Potato and Bacon Soup is delicious and oh so satisfying!
If you’re looking for a soup that will warm you up on a chilly day and keep you full all day long, this is it! Baked Potato and Bacon Soup is exactly what you imagine. It’s creamy and decadent, and it very much feels like eating a baked potato in the form of soup. It’s crazy good!
- white skinned potatoes
- salt and pepper
- bay leaf
- whole milk
- low sodium chicken broth
- heavy whipping cream
- fresh parsley
- green onions
- shredded cheddar cheese
How to make Baked Potato and Bacon Soup:
The complete, printable recipe is at the end of this post.
Stir in some fresh parsley, if desired.
I use the white-skinned potatoes for this recipe. Since you leave the skins on the potatoes, the soup tends to look a little dirty with brown-skinned potatoes. Or you can use different potatoes and just peel them first.
If preparing this recipe as gluten-free, just be sure to use brands of chicken broth and bacon that are known to be gluten free.
The Best Potato Soup Recipes:
- Loaded Potato Soup
- Potato Soup with Bacon
- Ham and Potato Soup
- Sweet Potato Soup with Bacon and Crispy Sage
- Broccoli Potato Soup
Baked Potato and Bacon Soup
- 2½ pounds white-skinned potatoes
- 4 slices bacon
- 2 cups chopped onion
- ½ teaspoon salt
- 2 large garlic cloves, minced
- 1 whole bay leaf
- 2¾ cups whole milk
- 2 cups fat-free, less-sodium chicken broth
- 1 cup heavy whipping cream
- ¾ teaspoon black pepper
- ¼ cup chopped fresh parsley (optional)
- ¾ cup sliced green onions
- 1 cup finely shredded sharp cheddar cheese
- Preheat the oven to 400°F.
- Pierce the potatoes with a fork; bake for 1 hour or until tender. Cool slightly. Partially mash the potatoes, including the skins, with a potato masher; set aside.
- Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon from the pan and crumble. Add the onion to bacon drippings in the pan, sautéing for about 5 minutes. Add the salt, garlic, and bay leaf; sauté 2 minutes. Add the the potato, milk, broth, cream and pepper, and bring to a boil. Reduce the heat, and simmer for 10 minutes. Stir in the parsley, if desired.
- Top individual servings with crumbled bacon, green onions and cheese.
- I use the white-skinned potatoes for this recipe. Since you leave the skins on the potatoes, the soup tends to look a little dirty with brown-skinned potatoes. Or you can use different potatoes and just peel them first.
- If preparing this recipe as gluten-free, just be sure to use brands of chicken broth and bacon that are known to be GF.