This 30-minute meal is the ultimate comfort food to warm you up on a chilly night. Full of flavor and simple to throw together, this hearty baked potato soup deserves a place in your weeknight meal rotation.
Is anyone else ready for winter to be DONE already? By the end of January I am always SO ready for sunshine that is above freezing…and kids that aren’t sick. Seriously, someone come disinfect my house! At least I can console myself with cooking delicious warm food–my favorite coping strategy.
And if we’re talking about comfort food, this baked potato soup is SERIOUS business. It’s a mash up of broccoli cheese soup and creamy potato soup…with bacon…because everything is better with bacon. Oh, and it’s to die for.
Last week I made it for dinner on a day when we had such a blizzard that school was cancelled. There is something about being snowed in that makes me want to bake. Maybe it’s the hope that the warmer I make the inside of the house, the more I can push back the cold of the outdoors. The kids spent all day playing with friends and sledding (until we all froze after 30 minutes of being outside), so I knew they would need some real food to satisfy their growing-boy appetites.
This soup has become a favorite around our house…not exactly low calorie, but perfect for cold nights when you need something hearty to warm you up from the inside out.
I’ve been perfecting the method behind this recipe for a few months now, and I’m finally ready to share it. The best part about it is that you can cook the entire meal in under 30 minutes, making it a perfect weeknight meal or simple Sunday supper. All the best ingredients of a fully dressed baked potato, but in soup form!
The key is to start out by microwaving the potatoes while you get the soup base started on the stove top. Once the potatoes are cooked, take them out and give the bacon a turn in the microwave.
While the bacon is cooking, you can chop the potatoes and add the rest of the ingredients to the soup. By the time the bacon is done, your soup should be about ready, too!
Read on to learn everything you need to know about getting this so-delicious-they’ll-never-know-how-easy-it-was-to-make soup on the table in no time flat…
- 2 lbs potatoes (I used russet)
- ½ cup diced onion
- 4 T butter
- ¼ cup flour
- 2 cups milk
- 2 cans (or 3 ½ cups) chicken broth
- 2 cups grated cheddar cheese
- 3 cups broccoli, chopped
- Salt and pepper to taste
- 6 strips of bacon, cooked and crumbled
- Wash potatoes and pierce in several places with a fork. Microwave for 6-8 minutes (depending on potato size), until cooked.
- While potatoes are cooking, melt butter in a large pot over medium heat. Add onion and saute for 2-3 minutes, until translucent.
- Add flour, stirring constantly to create a roux (paste). Continue to stir for 1-2 minutes, allowing the roux to bubble up.
- Add milk and chicken broth slowly, whisking constantly to avoid clumps.
- Remove potatoes from the microwave and dice them into ½ to 1 inch pieces. Add to soup. Simmer for 5-10 minutes, stirring occasionally.
- Microwave bacon (or cook it in whatever manner you prefer) and crumble.
- Add chopped broccoli to soup. Cook for 5 minutes.
- Add cheese, stirring to melt.
- Taste and add salt and pepper as needed.
- Serve immediately with crumbled bacon on top.
Instead of bacon you can add diced ham to the soup, which is equally delicious and a great way to use up leftovers. Or, be a little crazy and add BOTH…because…bacon. Mmmm.