Baked Potato Soup

This thick, hearty soup will warm your tummy as well as your soul! 🙂 Baked Potato Soup is the perfect kind of soup for the upcoming chilly, Fall days. I recently made a pot of this soup to bring to fellow Cookin’ Chicks partner, Tammy, after the birth of her sweet, new daughter, Gracie! She said that her family really enjoyed it and everyone even had seconds! It is a family favorite here at my house, too! The best part about this delicious soup is that it is easy to prepare and most of the time I have all the ingredients on hand to make it! Hope you enjoy it as much as I do 🙂


3 Strips of Bacon
1 small onion, chopped
1 clove Garlic, minced
4 Tbsp. Flour
1 tsp. Salt
1/2 tsp. Dried Basil
1/2 tsp. Pepper
3 Cups Chicken Broth
4 Small uncooked Potatoes, cut into small cubes
1 Cup Half & Half
1/4 Cup Sour Cream
Shredded Cheddar Cheese & Chopped Green Onions (For Garnish)

Directions:In a large pan, cook bacon until crisp. Drain, reserving 1 Tbsp. of the Drippings. Set Bacon aside. Saute Onion and Garlic in the drippings until tender. Stir in Flour, Salt, Basil and Pepper. Mix well. Gradually add Broth. Bring to a boil and stir for 2 minutes. Add the potatoes and let cook in the broth until they become soft (around 15 minutes). Gently mash and break up the potatoes into smaller pieces using a spoon or potato masher. The soup will not be completely smooth, it will become thicker and have small pieces of potato in it. Stir in Half & Half and Sour Cream. Heat through but do not boil. Add in bacon at this time. Then, serve and garnish with the shredded cheddar cheese and chopped green onions! 🙂 Enjoy!

Print Friendly, PDF & Email