Baked Potato Soup

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 to 6 servings (about 2 quarts)
Level:
Intermediate

Ingredients
Directions

Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.

Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.

When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.

Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.


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Pairs Well With
Sparkling Wine

Anything with bubbles

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    31 Reviews
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    This is fabulous! Even my picky eaters want this and go back for 2nds! I would like to find nutritional values on this,=
    I absolutely love soup - making it and eating it. But this was just ok to me. I don't think I'll make it again without some major adjustments.
    I really wanted to make this but I didn't have any oven proof bowls. I finally figured out I could put the sliced bread, cheese and bacon on a sheet pan to heat/melt the cheese and then top the bowls of soup with the bacon-cheese 'lifeboats'. While my wife prefers a thick, cream based potato soup, I actually liked this better since it wasn't heavy. Not much work to produce really good flavor.
    I make this soup at least once a month. It's definitely a favorite in our house!
    As always I do my own "little" touches to this recipe. Cook longer is mainly the thing to give this soup greater body.
    I made this following to a tee, but something wasn't right. So I added leeks and a dsah of nutmeg, made a real difference. We didn't do the bagette either, we tossed in the bacon pieces (applewood) last minute, melted the cheese and topped w/sour cream. Served BLT's on the side. Adding what we did gave it such great flavor.
    I saw this recipe and thought that it looked pretty good. The flavor of the broth is good but this soup needs something more substantial added to it. Do not try unless you beef it up.
    This recipe was great, lots of flavor, but I really wanted it creamy, and without MILK. So, I let it simmer longer, almost another hour, to reduce down the liquid, and added the following:
     

     
    3 carrots finely diced
     
    1/2 cup ham, finely diced
     
    1 cup potato flakes for thickening
     

     
    I also happened to have the bone from our spiral cut ham at Easter, so I let it cook with that in there, and it really added some nice flavor.
    It was windy tonight so I made this soup. I have NEVER made soup before, and this soup hit the spot. It was soo yummy, I did add heavy cream while it was simmering, and extra cheese. But other then that I followed the recipy exactly, My family loved it. This is a keeper.
    I made this dish for my dinner last night and it was yummy. I did add cream and sharp cheddar cheese to our while it was cooking, and I served the soup in sour dough bread bowl via Panera bread, we will be making this one again!
    The best soup ever. My family, love it.
    We made this soup on a cold winter's night a few weeks ago, and it was so wonderful that we've had it three or four times since. We've fed it to friends who've all loved it, as well. 
     
    Make sure you have oven-safe bowls for the last step. In our opinion, it would be worth buying some.
    This soup was easy, flavorful, and very satisfying on a cold winter day. I will definitely make this soup again. It is a new family favorite.
    I added a little more potato and garlic and cooked it longer to thicken.
    This wasn't nearly as good as I thought it would be. It may be better if I used homemade stock instead of the stuff in the carton, but I use the premade stock all the time with no complaints.
    The soup was very easy to make, and the result was great.
    This soup is great! I've always loved potato soup but even those who don't will like this one - it is not your traditional soup! I used chix broth instead of stock (cheaper that way) and I added broccoli. I am always amazed at how delicious simplicity can taste - though adding bacon zips up ANYTHING. I burned the bacon the first time around so be careful that you get the perfect amount of done. The baking at the end with the sourdough is key!! YUMM!!!
    I used cuban bread, but other than that I stuck to the recipe, it was a great meal not much eles to say she nailed this one. Im puting this one in my recipe book
    I thought this would be a good, stick-to-your-ribs soup. I followed the recipe, point by point. My family and I were highly disappointed. We really wanted to like this soup, but unfortunately, I'm only giving it 2-stars.
    We have made this recipe several times. We add a few splashes of cream at the end to give it a more traditional textures/flavor but honestly, it is perfectly yummy, even without the addition of the cream. We cook extra bacon and eat leftovers for a couple of days!
    I did it a little different and cooked in a crock pot all day. It tasted great!
    The soup was absolutely delicous, great on cold days! The bread soked up some of the broth and with the potatos and cheese... awesomeness. Made the house smell yummy too. Will definately make again.
    Made a few changes. Used some balsamic vinegar instead of red wine vinegar, added an extra red potato, made a cheese sauce using most of the cheese and poured it into the soup, and set the soup bowls under the broiler for a few minutes to crisp up the bread.
     

     
    Really good.
    Just tastes like seasoned potatoes in some water
    This recipe is great considering that not a lot of effort or money was involved. I would add a couple more small red potatoes though and apple cider vinegar is a suitable (and cheaper) replacement for red wine vinegar. I like this much better than most creamy potato soups!
    This is not a creamy soup like the kind you get at those chain restaurants. Like the other reviewer said, if you like french onion style soup, you'lI like this. I saw her make it on tv and it looked pretty easy, and it really was. It's made with alot of "on-hand" ingredients so it's a great, inexpensive, weeknight, comfort food meal. I used my last onion the day before so I used some frozen red onion I had and it worked just fine. The red wine vinegar is definitely the "secret ingredient" in the soup...Just a little, and it really delivers!
    I made this soup and added broccoli as well. It was delicious, and I am watching my figure, so it was easy for me to add a very small amount of bacon and cheese for myself, and more for others. It was good even without much bacon and cheese.
    I was hoping for a creamy soup. This is not at all....its very soupy. Taste was alright, but down south we prefer our soups creamy!
    This soup is fantastic, it's the most delicious bowl of comfort food. Best soup ever and easy to make!!!
     
    I had to use a combo of chicken and beef stock, and it was quite spectacular! Husband loved it, and of course had seconds. I'm sure I'll be making this soup quite often.
    THIS IS A TWIST ON SOUP. ONLY HAVE TRIED THIS WITH ONION SOUP. THANKS FOR A ONE DISH PICK-ME-UP MEAL!
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