If you are searching for a cozy, comforting dish that feels like a warm hug on a chilly day, the Baked Potato Soup with Bacon, Cheddar, and Green Onions Recipe is exactly what you need. This soup is a luscious blend of creamy potatoes, smoky bacon, sharp cheddar, and fresh green onions, creating a harmony of flavors and textures that will have you savoring every bite. It’s simple to make, yet impressive enough to serve for family dinners or casual gatherings, offering a perfect balance of hearty and indulgent in every spoonful.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the rich and satisfying flavor profile, from the fluffy baked potatoes giving body and creaminess to the sharp cheddar that adds that irresistible cheesy punch.
- Russet potatoes: These starchy potatoes are perfect for baking and provide that fluffy, creamy base in the soup.
- Bacon: Sizzling and crumbled, bacon adds a smoky, savory depth and delightful crunch as garnish.
- Onion: Finely chopped to build a sweet and savory foundation for the broth.
- Garlic: Minced to infuse the soup with warm, aromatic undertones.
- Unsalted butter: Essential for sautéing and adding richness to the soup base.
- All-purpose flour: Used to create a roux, this thickening agent gives the soup its creamy texture.
- Chicken broth: The flavorful liquid base that keeps the soup light but savory.
- Whole milk or half-and-half: Adds creaminess and balances flavors without overwhelming.
- Sour cream: Enriches the soup with tangy creaminess and smooth texture.
- Cheddar cheese: Sharp and melty, it brings a bold cheesy flavor that defines the soup.
- Salt and black pepper: To taste, seasoning the soup perfectly.
- Green onions or chives: Freshly chopped, they provide a pop of color and mild oniony bite as garnish.
How to Make Baked Potato Soup with Bacon, Cheddar, and Green Onions Recipe
Step 1: Prepare the Flavor Base
Start by melting unsalted butter in a large pot over medium heat. Add your finely chopped onion and minced garlic, cooking them gently until they’re translucent and fragrant. This step builds the savory backbone for the entire soup, awakening your kitchen with a welcoming aroma.
Step 2: Make the Roux
Sprinkle in the all-purpose flour, stirring constantly to make a roux. Cooking it for 1 to 2 minutes helps remove any raw flour taste and creates a silky base to thicken the soup without clumps.
Step 3: Add the Liquids
Slowly whisk in the chicken broth. Keep mixing until everything looks smooth and combined. Then pour in the milk or half-and-half. Bring the soup gently to a simmer, letting it cook for about 10 minutes while stirring occasionally. This will thicken the soup slightly and marry the flavors beautifully.
Step 4: Incorporate the Potatoes and Cheese
Now comes the star of the dish — the baked potatoes. Scoop them out and add them into the simmering pot, mashing with a spoon just enough to blend some chunks while leaving others whole to create texture. Stir in the sour cream for creaminess, then add shredded cheddar cheese, stirring until melted and silky.
Step 5: Season to Perfection
Taste your soup and adjust the seasoning with salt and freshly ground black pepper. These final touches enhance the flavors, ensuring every spoonful is perfectly balanced.
Step 6: Serve and Garnish
Ladle the soup into bowls and sprinkle with the crispy crumbled bacon and vibrant green onions or chives. If you can’t resist, add a bit more cheddar cheese on top for that extra melty goodness.
How to Serve Baked Potato Soup with Bacon, Cheddar, and Green Onions Recipe
Garnishes
Adding a handful of crisp bacon and chopped green onions transforms this soup from delicious to downright irresistible. Each garnish adds contrasting textures and fresh bursts of flavor that brighten up the creamy soup backdrop.
Side Dishes
Pair this soup with a crusty bread or fresh garden salad for balance. Garlic bread or a warm baguette works wonders to soak up the creamy broth, while a crisp green salad offers a refreshing contrast to the richness.
Creative Ways to Present
For special occasions, serve the soup in mini bread bowls or hollowed-out baked potatoes for a fun presentation. You can also layer ingredients in clear glass mugs to showcase the colorful bacon, cheese, and green onions on top for an inviting look.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy it again without any hassle.
Freezing
This soup freezes nicely, but be sure to let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 2 months; just remember to leave some space for expansion.
Reheating
Reheat gently on the stove over low heat to prevent curdling. Stir often and add a splash of milk if the soup thickens too much as it warms back up to creamy perfection.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic, feel free to experiment with Monterey Jack, Gruyere, or even a spicy pepper jack for a flavor twist that complements the soup beautifully.
Is there a vegetarian version of this soup?
Yes, you can omit the bacon and use vegetable broth instead of chicken broth. Adding smoked paprika or liquid smoke can help replicate the smoky flavor bacon provides.
Can I make this soup dairy-free?
To make it dairy-free, substitute the butter with olive oil, use a non-dairy milk alternative such as oat or almond milk, and skip or substitute the sour cream and cheddar with dairy-free versions available at most grocery stores.
How do I bake the potatoes for this soup?
For convenience, bake your potatoes whole in the oven at 400°F (200°C) for about an hour until tender. You can also microwave them for a quicker option – just prick the skin with a fork and cook on high for 8-10 minutes.
Can I prepare the soup entirely in a slow cooker?
Yes! Start by sautéing the onions and garlic on the stove, then add all the ingredients to the slow cooker except the dairy and cheese. Cook on low for 4-6 hours, then stir in the sour cream and cheddar near the end.
Final Thoughts
There is something truly special about making and sharing the Baked Potato Soup with Bacon, Cheddar, and Green Onions Recipe. It’s like capturing all the best comfort food feelings in one bowl, perfect for warming up and satisfying any appetite. Trust me, once you try it, this recipe will become a beloved staple in your kitchen just like it is in mine. So go ahead, gather those simple ingredients, and treat yourself and your loved ones to this soul-nourishing delight.
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Baked Potato Soup with Bacon, Cheddar, and Green Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Baked Potato Soup is a comforting classic perfect for chilly days. Made with baked russet potatoes, crisp bacon, sautéed onions and garlic, and a luscious blend of chicken broth, milk, sour cream, and cheddar cheese, this hearty soup delivers all the flavor of a loaded baked potato in a warm bowl. Garnished with green onions and extra cheese, it makes a delightful meal for family and friends.
Ingredients
Main Ingredients
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth.
- Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon for texture. Stir in sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season: Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls, garnishing each with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon topping.
- Bake the potatoes the day before for quicker preparation.
- Use half-and-half instead of whole milk for a richer soup.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Adjust the thickness by adding more broth or milk as desired.
