Baked Potato Soup

Adapted from Tessappho.


  • 4 large potatoes
  • olive oil
  • sea salt
  • 1 to 2 packages of bacon
  • ½ chopped onion
  • 3 to 4 cloves garlic, minced
  • handful of thyme
  • ½ stick of butter
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 2 tbsp cornstarch
  • 2 tbsp water


Coat potatoes with olive oil, sprinkle with sea salt, pierce, and bake at 350°F for an hour or until fork tender.

Fry up bacon, let cool, crumble and reserve for topping.

In a large stock pot, add onion and garlic to about half of the rendered bacon grease. Cook until softened. Add thyme and butter, stir until melted.

Dice 2 of the baked potatoes into bite-sized pieces, leaving skins on. For the remaining potatoes: scoop out the flesh and mash until smooth.

Add 2 cups chicken broth and 2 cups whole milk to the sauteed onions/garlic. Add the diced and mashed potatoes.

Heat soup, but don’t boil.

Add cheese and heat until melted.

Combine cornstarch and water in a small bowl and stir to make a slurry. Add this to the soup and stir until soup thickens.

Optional: partially blend this soup if you like it extra thick.

Serve, topped with shredded cheddar and bacon.

Types of Stuff