Baked Potato Soup Recipe
This easy Baked Potato Soup is delicious, creamy, and finished with Parmesan cheese and bacon bits for the perfect bowl of soup.
Servings: 6
Calories: 231kcal
Ingredients
- 3 cups potatoes (peeled and diced)
- 3 cups chicken broth
- 1½ cups milk
- 1 Tablespoon cornstarch
- 1 Tablespoon butter
- 1 yellow onion (diced)
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 3 ounces cream cheese (softened to room temperature)
- 3 Tablespoons shredded parmesan cheese
- ¼ cup bacon bits, or crumbled bacon
- Green onions (optional garnish)
Instructions
- Combine potatoes and chicken broth in a 4-quart pot. Bring to a simmer over medium heat, and simmer for about 10 minutes until potatoes are fork-tender.
- Combine the milk and cornstarch in a bowl, stirring to dissolve lumps, and set aside.
- Melt butter in a skillet over medium heat, and add onion. Sauté, stirring frequently, until onions are translucent.
- Add the milk and cornstarch mixture, salt, and pepper to the skillet, stirring until somewhat thickened.
- Then, stir in the cream cheese and Parmesan cheese to the skillet and continue stirring until the cheese is melted and incorporated.
- When the potatoes are done cooking, pour the creamy mixture from the skillet into the potatoes and stir to combine. Stir and simmer until ingredients are combined.
- Stir in bacon, garnish with green onions, and serve.
Notes
Leftover baked potato soup can be kept in the refrigerator in an airtight container for up to 3 days. Reheat gently to avoid separation.
Nutrition
Calories: 231kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 905mg | Potassium: 608mg | Fiber: 3g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 22mg | Calcium: 134mg | Iron: 1mg