This easy baked potato soup is topped with bacon for the perfect weeknight meal.
Thepotato souprecipe comes together rather quickly.
To cut down on cooking time, you’re able to alsomicrowave your potatoesbefore peeling and mashing.

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
Just be sure to pierce them with a fork before placing them in the microwave.
Top with bacon bits and Cheddar, and you’re sure to hear a cheer from your dinner crowd.
Well, now you know.

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
Of course, don’t forget a side of crusty bread for sopping up every last drop.
Thaw overnight in the refrigerator if frozen, then reheat on the stovetop or microwave until hot throughout.
Garnish with cheese and bacon fresh before serving.

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
Add flour:
Add flour, stirring until smooth.
Garnish soup, and serve:
Top each serving with cheese and bacon.
Don’t overwork the potatoes when mashing to avoid a gluey texture.

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
For this reason we recommend using a fork instead of a food processor.

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely

Credit:Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely