Home » Soups + Stews » Baked Potato Soup (Dinner For Two)
posted by Carlaon Oct 2, 2011 (updated Feb 17, 2022) 14 comments »
Baked Potato Soup with crispy bacon is faster to make than a baked potato. The potatoes cook directly in the soup so no need to cook them ahead of time.
I knew after waking up this past week, I was going to eat soup for dinner because I’ve been blowing my nose and sneezing for a few days.
What really surprised me was the energy I had when I got home from work.
Usually when I felt like this, I would make some ramen and call it a night.
However, I decided to take advantage of it. My first plan was kohlrabi soup. However, my kohlrabi was moldy!! Blahhhh.
Almost grabbed the ramen, but then the bacon stopped me. Bacon and potatoes. How time consuming would baked potato soup be? I looked up some recipes real quick online.
Most call for an already-baked potato. Nah, don’t have time for that.
What if I just cooked the potatoes right in the soup?
Normally, I peel my potatoes because by the time I use them, eyes are growing everywhere. Since these were still fresh, I left the skins on.
Baked Potato Soup
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Baked Potato Soup with crispy bacon is faster to make than a baked potato. The potatoes cook directly in the soup so no need to cook them ahead of time.
Ingredients
- 2 strips uncooked bacon
- 1/4 cup chopped white or yellow onion
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- Salt, to taste (preferably kosher)
- 3 cups chicken broth or stock
- 1 pound Russet potatoes (roughly 2 potatoes), cubed (peeling optional)
- 1/4 cup whole milk, room temperature
Instructions
- Add bacon to a large Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side.
- Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
- Add the onion and a big pinch of salt to the bacon drippings and scrape up any brown bits on the bottom of the pan. Cook until soft, stirring often, about 5 minutes.
- Add garlic and cook 1 minute.
- Stir in the flour, coating the onions to make a roux. Gradually add the broth and scrape up any remaining brown bits. Bring to a boil.
- Once boiling, add the potatoes and 1/4 teaspoon salt. Turn the heat down to a simmer. Cook for 10-15 minutes or until the potatoes are soft, stirring occasionally so the potatoes don't stick to the bottom.
- Remove from the heat and stir in the milk and crumbled bacon. Taste and adjust for salt.
More Comfort Food Recipes:
- Kohlrabi Soup
- Creamy Garlic Mashed Potatoes
- Easy Cheesy Stovetop Scalloped Potatoes
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Soups + Stewsbacon broth/stock dinner for two garlic onions potatoes
originally published on Oct 2, 2011 (last updated Feb 17, 2022)
14 comments Leave a comment »
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14 comments on “Baked Potato Soup (Dinner For Two)”
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Diana @ The Chic Life — Reply
My husband made this tonight! It was great! Quick q…was he supposed to chop the bacon before cooking it? :)
See AlsoEasy Creamy Potato Soup Recipe-
Carla — Reply
You cook the bacon in full strips then once it’s cooked, you crumble it. I see I didn’t specify that in the recipe, so I’m fixing it now. Thanks! And glad you enjoyed it :)
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Diana @ The Chic Life — Reply
Ahh perfecto! At least you know your recipe is husband-proof! ;) Thanks!
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athena — Reply
Hi
It seems like you may have skipped some steps.
Do you have to bake the potatoes first? If so, for how long etc?Thanks
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Carla — Reply
You cook the potatoes directly in the soup. I referenced to that in my post: “I looked up some recipes real quick online. Most call for an already-baked potato. Nah, don’t have time for that. What if I just cooked the potatoes right in the soup?”
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athena — Reply
Got it, thanks.
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athena — Reply
p.s. how many servings is this recipe?
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Carla — Reply
It makes 4 servings (which I have listed right before the ingredient list). Enjoy!
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Jen @ Jen's Favorite Cookies — Reply
Good call on the new pics. Love them! This recipe sounds fantastic, too. I may just need to try it!
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Jocelyn @BruCrew Life — Reply
The new pictures look fabulous! This soup does sound amazing and perfect for cold winter days!!!
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Michelle — Reply
I made this tonight. I used a gluten free flour blend for the flour. And I added 4 cups chicken broth. 10 minutes before soup was done, I added fresh broccoli. It was delicious. Will definitely be added into out dinner rotation! Hubby loved it.
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Carla — Reply
Oh I love the addition of broccoli! Glad everything love it :)
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Hil — Reply
Made this tonight and it was really good!
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Carla — Reply
Awesome! Glad it was a hit.
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