Baked Potato Soup

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings (about 2 quarts)
Share This Recipe


4 ounces bacon, small dice

1 medium yellow onions, finely chopped

5 medium garlic cloves

1 medium russet potato, large dice

2 medium red potatoes, large dice

1 tablespoon red wine vinegar

2 quart (8 cups) chicken stock

1 sourdough baguette, cut into1-inch pieces

1/2 cup shredded aged cheddar cheese

Sour cream, for garnish

3 green onions, thinly sliced, for garnish


  1. 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.
  2. 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.
  3. 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.
  4. Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

Fully Loaded Baked Potato Soup

Baked Potato Soup

Potato Leek Soup

Potato Casserole

Cheddar Cheese Baked Potato Soup

Baked Potato Salad

Cheesy Soup

Macaroni and Cheese with Potato Chip Crust