Created on September 23rd, 2025 at 06:59 pm
Creamy, comforting, and fall-ready spoonfuls
This Homemade Potato Soup Recipe brings all the warmth of a Loaded Baked Potato straight to your bowl — no oven needed! Rich, creamy, and delightfully simple, this stovetop soup is made with hearty russet potatoes, cheddar cheese, sour cream, and a smoky twist thanks to turkey bacon. Whether you’re snuggling up on a chilly fall evening or prepping a big batch for your Gratitude Gathering, this Potato Soup Easy recipe is a satisfying, crowd-pleasing classic. It’s a comfort food masterpiece that feels like a hug in every bite!
🌟 Why You’ll Love This Recipe
You’ll adore this Easy Baked Potato Soup because it’s foolproof, budget-friendly, and packed with flavor. The velvety texture of mashed potatoes swirled with cheddar, sour cream, and tender onions makes every spoonful feel indulgent — without the fuss. This is a Homemade Soup Recipe that’s perfect for chilly nights, quick lunches, or casual dinner parties. The turkey bacon adds a smoky depth while keeping things lighter. Plus, it reheats beautifully, making it great for meal prep and cozy leftovers!
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 hearty bowls
📝 Ingredients List
- 6 strips turkey bacon
- ½ medium onion, chopped
- 4 large Russet potatoes, diced (peeled or unpeeled)
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- ¾ cup grated cheddar cheese (or more to taste)
- Chopped scallions, to taste
- ¾ cup sour cream (or more to taste)
- Salt & pepper, to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Soup pot
👩🍳 Step-by-Step Instructions
- Cut turkey bacon into strips using kitchen shears. In a large soup pot, cook over medium-high heat until crispy (about 10 minutes).
- Meanwhile, dice your onion and potatoes. Peel the potatoes if you prefer a smoother soup.
- Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of the fat in the pot; discard the rest.
- Add the onion and sauté for 5 minutes until softened.
- Stir in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk to avoid lumps.
- Add chicken broth, garlic, and diced potatoes. Increase heat to high and bring to a near boil.
- Reduce heat, cover partially, and simmer for 20 minutes until potatoes are fork-tender.
- Lightly mash some of the potatoes for a creamy texture.
🔄 Multitasking tip: While the soup simmers, shred your cheddar and chop scallions. - Stir in sour cream, most of the cheese, and most of the bacon. Season with salt & pepper.
- Ladle into bowls and top with remaining cheddar, bacon, and scallions. 🧀🥓🌿
💡 Pro Tips
- Too Thick? Add more chicken broth to reach your desired consistency.
- Storage: Keeps in the fridge for up to 4 days. Reheat on low and stir often.
- Make It Veggie: Skip the bacon or use smoked mushrooms for depth.
- Serve It With: Crusty bread or a simple green salad for a complete meal.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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