Baked Potato Soup

Prep time
15 min
Cook time
35 min

Potatoes, award-winning Dinner Bell American Cheese, Dinner Bell Unsalted Butter, and bacon? Yes, please! The recipe magically transforms the classic baked potato into a cozy, deeply comforting soup. The sour cream garnish brings a welcomed acidity and the green onions freshen everything up and add a delightful crunch. Add a little red Tabasco sauce or even Cholula if you want some kick. Try it as a main dish, or pair it with roasted chicken and a green salad — what an irresistible trio.

How To:

  1. In a large heavy-bottomed pot or Dutch oven, add the bacon. Heat over medium-low and cook the bacon, stirring occasionally, until the fat is rendered and the bacon is crispy, 10 to 12 minutes.

  2. Transfer the bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon of bacon fat from the pot.

  3. Add the unsalted butter to the pot and increase the heat to medium. Once melted, add the diced potatoes and onion. Cook, stirring occasionally, until the onions are translucent and the potatoes are just beginning to soften, 5 to 7 minutes.

  4. Add the garlic, smoked paprika, and ½ teaspoon salt and cook until fragrant, 1 minute. Add the flour and stir to combine.

  5. Add the chicken stock and heavy cream and bring the soup to a simmer. Cook for 10 minutes or until the potatoes are just cooked through.

  6. Using a slotted spoon, remove 3 cups of the potatoes and set aside. Using an immersion blender or blender, puree the soup until smooth and return it and the reserved potatoes to the pot. Alternatively, use a potato masher to mash half the potatoes.

  7. Return the soup to a simmer and add the cheese, a few slices at a time, stirring to melt between each addition. Season with salt and black pepper, and stir in half of the bacon.

  8. To serve, divide the soup among bowls. Garnish with sour cream, paprika, the remaining bacon, and green onions. Enjoy with your favorite hot sauce.

Made with love + simple ingredients