Baked Potato and Bacon Soup

February 09, 2023

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!

Ingredients needed:

white skinned potatoes
bacon
onion
salt and pepper
garlic
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.

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 some fresh parsley, if desired.

Pro-tips:

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.

Top individual servings with crumbled bacon, green onions and cheese. Enjoy!

The Best Potato Soup Recipes:

bowl of baked potato and bacon soup

Baked Potato and Bacon Soup

This soup is delicious comfort food and oh so satisfying!

Course Soup

Cuisine American

Keyword bacon, potato soup

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 45 minutes

Servings 8 servings

Calories 395kcal

Author RecipeGirl.com

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 36g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 381mg | Potassium: 935mg | Fiber: 4g | Sugar: 8g | Vitamin A: 983IU | Vitamin C: 36mg | Calcium: 264mg | Iron: 2mg

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