Easy Baked Potato Soup Recipe Snack On Meat

The Best Smelling Kitchen

Nothing says home like the smell of bacon cooking. It just warms the whole house right up. I love hearing that gentle sizzle from the stove. It makes my stomach rumble every single time.

You start by cooking the bacon until it’s nice and crisp. That bacon fat left in the pot is liquid gold. It gives our soup a wonderful, smoky flavor. Doesn’t that smell amazing?

A Little Kitchen Magic

My grandson once asked why we add flour to the pot. I told him it’s our little bit of kitchen magic. The flour mixes with the bacon fat and milk. This makes the soup wonderfully thick and creamy.

You have to stir while you slowly pour in the milk. This stops any lumps from forming. A smooth soup is a happy soup. What’s your favorite “kitchen magic” trick?

The Heart of the Soup

Now we add the potatoes, broth, and garlic. Then we let it all bubble away together. This is when the flavors really get to know each other. I think this is the most important step.

While it simmers, you can get your toppings ready. Grate that cheese and chop those green scallions. This matters because a good meal is about more than just taste. It’s about taking that extra moment to make it look nice, too.

Making It Your Own

Once the potatoes are soft, you have a choice. You can mash some right in the pot for a thicker soup. Or you can leave them in chunks for a brothy one. It’s all about what you like best.

Then you stir in the sour cream, cheese, and bacon. This makes it so rich and cozy. *Fun fact: The potato was the first vegetable ever grown in space!* Do you like your soups thick and creamy or thin and brothy?

The Topping Party

This is the really fun part. Everyone can build their own perfect bowl. More bacon for one person, extra cheese for another. It feels like a little party.

I once made this for my book club on a cold night. They all loved the topping bar so much. I still laugh at how much bacon we went through. This matters because sharing a meal brings people together. What’s your favorite soup topping?

Ingredients:

Ingredient	Amount	Notes
Bacon	6 strips	Sliced into small pieces and cooked until crisp
Onion	1/2 medium	Chopped
Russet Potatoes	4 large	Diced, peeled if preferred
Flour	1/4 cup
Whole Milk	4 cups
Chicken Broth	1 cup
Garlic	1 clove	Minced
Cheddar Cheese	3/4 cup	Grated, or more to taste
Scallions	To taste	Chopped, for garnish
Sour Cream	3/4 cup	Or more to taste
Salt and Pepper	To taste

My Cozy Baked Potato Soup

There’s nothing like a warm bowl of potato soup on a chilly day. It feels like a hug from the inside. My grandkids always ask for this one. They love all the yummy toppings you can add. It makes the whole kitchen smell wonderful.

Let’s get our soup pot ready. This recipe is simpler than you might think. I’ll walk you through it step-by-step. We’ll have a delicious dinner ready in no time. I still laugh at how my grandson always sneaks bacon bits.

• Step 1: Let’s start with the bacon. Slice it into small bits. Cook them in your soup pot until they’re nice and crispy. We’ll save the bacon for later. Leave about two tablespoons of that tasty fat in the pot. Doesn’t that smell amazing?
• Step 2: While the bacon cooks, we’ll chop our onion. Then, dice the potatoes. You can peel them first if you like. I usually leave the skins on for a bit more goodness. It reminds me of my own grandma’s kitchen.
• Step 3: Now, add your chopped onion to the pot. Cook it in the bacon fat for about five minutes. You want the onion to get soft and see-through. (My hard-learned tip: don’t walk away from the onion! It can burn so fast.)
• Step 4: Sprinkle the flour right into the pot. Stir it around for one minute. This helps get rid of that raw flour taste. It makes the soup nice and thick later on.
• Step 5: Here’s the fun part. Slowly pour in the milk. Keep whisking as you pour. This stops any lumps from forming. We want our soup to be super smooth. What’s your favorite soup to whisk? Share below!
• Step 6: Now add the chicken broth, garlic, and your diced potatoes. Turn the heat up high until it’s almost boiling. Then, turn it down to a gentle simmer. Let it cook for about 20 minutes with the lid partly on.
• Step 7: While the soup bubbles, get your toppings ready. Grate the cheese and chop the scallions. I love how colorful the green onions look. It makes the soup so pretty.
• Step 8: Check if the potatoes are tender. You can mash a few with a potato masher now. This makes the soup thicker. Or leave it as is for a thinner soup. It’s all about what you like.
• Step 9: Stir in the sour cream, most of the cheese, and most of the bacon. Save a little of each for the top. Now taste it. Add salt and pepper until it’s just right for you.
• Step 10: Ladle the hot soup into bowls. Top it with the leftover bacon, cheese, and scallions. Everyone can build their own perfect bowl. I think that’s the best part.

Cook Time: 30–40 minutes
Total Time: About 1 hour
Yield: 4–6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a blank canvas. You can change it up so easily. Here are a few of my favorite ideas. They’re all simple and delicious.

• The Veggie Lover: Skip the bacon. Use a tablespoon of butter instead. Add chopped carrots and celery with the onion. It’s so hearty and good.
• The Spicy Kick: Add a pinch of red pepper flakes with the garlic. Top your bowl with a dash of hot sauce. It will warm you up twice over.
• The Loaded Baked Potato: Stir in a packet of dry ranch dressing mix with the broth. It tastes just like a fully-loaded potato. My family goes crazy for this one.

Which one would you try first? Comment below!

How to Serve Your Soup

A great bowl of soup deserves great friends. I always serve this with a simple side salad. A thick slice of crusty bread for dipping is a must. You need something to scoop up every last drop.

For drinks, a cold glass of apple cider is lovely. The sweet and tangy taste goes so well with the creamy soup. For the grown-ups, a crisp lager beer is a nice match. It cuts through the richness perfectly.

Which would you choose tonight?

Keeping Your Cozy Soup Cozy

Let’s talk about storing this lovely soup. Let it cool completely first. Then pop it in the fridge for up to three days. You can also freeze it for one month. I love making a double batch for this very reason. A ready-made meal in the freezer is a lifesaver on busy nights. I once froze it in a hurry without cooling it. The lid popped right off! What a mess. Storing food well means less waste and more easy meals. It is a small act of kindness for your future self.

Reheating is simple. Warm it gently on the stove over medium-low heat. Stir it often so the milk doesn’t stick. If it seems too thick, add a splash of milk or broth. This brings it right back to life. Have you ever tried storing it this way? Share below!

Simple Fixes for Soup Troubles

Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. If your soup is too thin, mash a few more potatoes right in the pot. This will thicken it up nicely. If it is too thick, just add more milk or broth until it looks right. I remember when I once added the flour too fast. I got little doughy balls in my soup! Whisking the milk in slowly stops this from happening.

If your soup tastes bland, it probably needs more salt. Seasoning matters because it makes all the flavors sing. Always taste your food at the end. Another tip is to save some crispy bacon for the top. That crunchy texture makes the soup extra special. Getting these little things right builds your cooking confidence. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use a tablespoon of cornstarch instead of the flour. Mix it with a little cold milk first.

Q: Can I make it ahead? A: Absolutely. Make the soup but wait to add the sour cream and cheese. Add them when you reheat it.

Q: What if I don’t have an ingredient? A: No problem! Use leeks instead of onion. Or try plain yogurt in place of sour cream.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. It works perfectly.

Q: Any optional tips? A: A dash of hot sauce at the end is my secret. *Fun fact: Potatoes were first grown in South America.* Which tip will you try first?

Until Next Time, My Friend

I hope you love this soup as much as I do. It is a hug in a bowl. Making it should bring you joy. I would be so happy to see your creation. Please share a photo of your cozy dinner. Have you tried this recipe? Tag us on Pinterest! Your kitchen stories make my day. Thank you for cooking with me.

Happy cooking!

—Olivia Hartwell.