Baked Potato Soup with crispy bacon is quicker to prepare than baking potatoes. The potatoes cook directly in the pot, so there’s no need to bake them separately.
I woke up feeling under the weather this week and knew I wanted something comforting for dinner. Soup felt right—warm, soothing, and easy on a stuffy nose.
When I got home from work, I surprisingly had more energy than expected. Usually on days like that I’d reach for instant ramen and call it a night, but this time I decided to make something a bit more satisfying.
I originally planned to make kohlrabi soup, but the kohlrabi in my fridge had gone bad. I almost gave up and grabbed ramen, until bacon caught my eye. Bacon and potatoes sounded perfect. I wondered: how long would it take to make baked potato soup?
Most recipes I found online called for pre-baked potatoes. I didn’t want to bake potatoes ahead of time, so I tried cooking them directly in the soup—and it worked beautifully.
I usually peel potatoes, but these were fresh so I left the skins on for texture and to save prep time. Leaving the skins adds rustic flavor and a bit more fiber to the soup.
Baked Potato Soup
4 servings
15 minutes
30 minutes
45 minutes
Baked Potato Soup with crispy bacon is a quick, comforting meal. Potatoes simmer in the broth until tender, creating a hearty, warm soup without the extra step of baking potatoes first.
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 (about 2 potatoes), cubed (peeling optional)
- 1/4 cup whole milk, room temperature
Instructions
- Add the bacon to a large Dutch oven or heavy pot and set the heat to medium. Cook the bacon until one side is crispy, then flip and cook the other side until crisp.
- Transfer the bacon to a plate lined with paper towels and blot away excess grease. When cooled, crumble the bacon into small pieces. Leave the drippings in the pot.
- Add the chopped onion and a generous pinch of salt to the bacon drippings. Scrape up any browned bits from the bottom of the pan and cook until the onion is soft, about 5 minutes, stirring often.
- Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir to coat the onions, forming a light roux. Gradually pour in the chicken broth while scraping up any remaining browned bits. Bring the mixture to a boil.
- Once boiling, add the cubed potatoes and about 1/4 teaspoon salt. Reduce the heat to a simmer and cook for 10–15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Remove the pot from the heat and stir in the milk and crumbled bacon. Taste and adjust seasoning with additional salt if needed. Serve warm with your favorite toppings like extra bacon, chives, or shredded cheese.
More comfort food recipes to try at home:
- Kohlrabi Soup
- Creamy Garlic Mashed Potatoes
- Easy Cheesy Stovetop Scalloped Potatoes
Notes and tips:
- Using the potato skins saves time and adds texture; if you prefer a smoother soup, peel the potatoes before cubing.
- For a richer soup, swap the milk for half-and-half or heavy cream, adding it off the heat to avoid curdling.
- If you want thicker soup, mash a portion of the cooked potatoes in the pot before stirring in the milk.
- Adjust the amount of bacon and salt to taste; the bacon drippings contribute a lot of savory flavor, so taste before adding extra salt.
This baked potato soup is a speedy, satisfying option for chilly evenings or when you need a comforting bowl without a lot of fuss. Cooking the potatoes in the broth saves time and adds flavor, while bacon and caramelized onions build a savory base that feels indulgent yet simple.