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Baked Potato Soup


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  • 8 slices bacon, chopped and cooked until crisp (reserve fat)
  • 3 lbs scrubbed russet potatoes, peeled and chopped (save potato skins)
  • 1 large onion, chopped
  • 2 medium garlic cloves, minced
  • 1 C sourdough bread, cut in chunks
  • 4 C chicken broth
  • 1 C heavy cream
  • 1 sprig fresh thyme
  • 2 C sharp cheese, shredded
  • 1/2 cup sour cream, plus extra for garnish
  • B
  • lack pepper, ground
  • 3 scallions, chopped


Servings 8
Preparation time 20mins
Cooking time 40mins


Step 1

In a heavy bottomed soup pot, fry potato skins in bacon fat until crisp, remove and set aside with bacon. Add onion to bacon fat and cook over medium heat until golden, about 6 minutes. Add garlic and sauté until fragrant, about 30 seconds. Whisk in broth and cream, thyme and potatoes. Bring to a boil over high heat, reduce to simmer and cover. Cook until potatoes are tender, about 7-10 minutes. Remove thyme and transfer to food processor, reserving 2 cups potatoes. Add bread and blend until smooth. Return to pot and mix in cheese and sour cream, return reserved potatoes to pot, season with pepper and salt if necessary. Serve garnished with bacon, potato skins, sour cream, cheese and scallions.

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