Baked Potato Soup

Get all the creamy, cheesy goodness of your favorite café soup right at home. This recipe is a ultimate comfort food, featuring tender diced potatoes in a rich, velvety base topped with smoky bacon. It’s a "warm-you-from-the-inside-out" meal that’s simple enough for any weeknight!
Print Recipe
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 4 cups Chicken broth
  • 2 tsp Chicken base
  • 2 lbs Potatoes diced
  • 1/2 Onion chopped
  • 1 tsp Garlic chopped
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 4 oz Cream cheese
  • 6 Bacon strips
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • For serving: Additional shredded cheese salt, and pepper

Method
 

  1. Simmer the Potatoes: In a large sauce pan, combine the chicken broth, chicken base, and diced potatoes. Cook over medium heat for approximately 12 minutes until the potatoes are tender.
  2. Sauté the Aromatics: While the potatoes cook, melt the butter in a separate pan. Add the chopped onions and garlic and sauté until fragrant and soft.
  3. Thicken the Base: Sprinkle the flour over the sautéed onion mixture and stir. Gradually add this mixture into the potato and broth pot.
  4. Make it Creamy: Add the cream cheese, salt, and pepper to the soup. Stir well until the cheese is melted and the soup reaches a smooth, creamy consistency.
  5. The Finishing Touch: Stir in your bacon strips (pre-cooked and crumbled).

Notes

  • The “Small Dice” Trick: If you are in a major rush, dice your potatoes into 1/2-inch cubes. Smaller pieces will soften in as little as 10 minutes, shaving a few extra minutes off your stovetop time.