Baked Potato Soup

Loaded baked potato soup to serve with your favorite baked potato toppings!

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Quick Facts

Gluten Free
  • Prep Time: 00:20
  • Bake Time: 1 hour
  • Yield: 6-8 servings

Ingredients

  • 4 medium russet potatoes, cooked, peeled, and chopped
  • 4 cups whole milk
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup chopped bacon (plus more for garnish)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 2–3 tablespoons Argo® Corn Starch
  • 1/4 cup cold water or broth (to dissolve cornstarch)
  • Salt and black pepper, to taste

Directions

  1. Wash the potatoes, poke with a fork and rub with olive oil and salt. Bake potatoes for 1 hour at 400 until done. Then leave to cool. Once cool, roughly chop.
  2. Cook the bacon, using a slotted spoon remove once cooked and add the onions and garlic to the bacon fat and add 1 tablespoon of butter. Sautée until translucent. Add the chicken broth and milk.
  3. Mix the cornstarch in water to make a paste and add to the soup to thicken.
  4. Add chopped baked potatoes, cheddar cheese, and bacon (reserving some for garnish), and sour cream. Stir gently until cheese is melted and soup is creamy. Simmer for 5–10 minutes to blend flavors.
  5. You can use a stick blender to make it smooth and creamy.
  6. Serve with all your favorite baked potato toppings!

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