If you’ve ever wished you could cozy up with all the comforting flavors of a loaded baked potato in a warm, creamy bowl, you’re going to adore this Baked Potato Soup Recipe. It’s the ultimate way to turn simple ingredients like russet potatoes, cheddar cheese, and bacon into a luscious, satisfying soup that feels like a warm hug on chilly days. Every spoonful offers a beautiful balance of cheesy richness, smoky bacon, and velvety texture that makes this recipe a timeless classic you’ll want to make again and again.
Ingredients You’ll Need
Gathering these straightforward and pantry-friendly ingredients is a breeze, and each one plays a vital role to bring your Baked Potato Soup Recipe to life. From the earthy potatoes to the sharp cheddar, these essentials create layers of flavor and texture you won’t forget.
- Russet potatoes: The sturdy, starchy potatoes give the soup its hearty body and that iconic baked potato flavor.
- Bacon: Crispy, crumbled bacon adds smoky, salty goodness and a satisfying crunch.
- Onion: Finely chopped onion brings a sweet, savory base with subtle depth.
- Garlic: Minced garlic provides a fragrant punch that elevates the overall taste.
- Unsalted butter: Melts smoothly to carry the aromatics and build richness without overpowering.
- All-purpose flour: Essential for creating the roux, which thickens the soup perfectly.
- Chicken broth: Adds savory complexity and balances the creamy elements.
- Milk or half-and-half: Brings creamy lushness and helps to mellow the flavors.
- Sour cream: Gives the soup a tangy creaminess that mimics the classic baked potato toppings.
- Shredded cheddar cheese: Sharp and melty cheese that adds bold flavor and silky texture.
- Salt and black pepper: To taste, for seasoning that enhances all the flavors.
- Green onions or chives: Fresh, colorful garnish that adds a mild oniony bite and brightness.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Flavorful Base
Start by melting butter gently in a large pot over medium heat. Then add your finely chopped onions and minced garlic, sautéing them until they turn translucent and release their enticing aromas. This step lays the flavorful foundation of your Baked Potato Soup Recipe, filling your kitchen with inviting smells that promise deliciousness.
Step 2: Make a Roux to Thicken the Soup
Sprinkle in the flour and stir it into the butter and aromatics, cooking just for a minute or two to avoid any raw flour taste. This roux is the secret to getting your soup to that perfect creamy consistency later on, so be sure to whisk it well, achieving a smooth blend that’s ready to embrace the liquids.
Step 3: Add the Broth and Milk
Slowly pour in the chicken broth while continuously whisking to prevent lumps. Follow with the whole milk or half-and-half to add rich creaminess. Bring the mixture up to a gentle simmer, giving it about 10 minutes and a few stirs so the soup can thicken up nicely.
Step 4: Incorporate the Baked Potatoes and Dairy Goodness
Time to add the star of the dish: the baked and scooped potatoes. Stir them in and mash slightly with your spoon to create a mix of creamy and chunky textures. Then fold in the sour cream and shredded cheddar cheese, allowing the cheese to melt fully and flood the soup with that irresistible cheesy flavor you crave.
Step 5: Season to Perfection
Taste your soup and add salt and freshly ground black pepper as needed. This final adjustment brings all elements into harmony, making each spoonful satisfying and well-seasoned.
Step 6: Serve and Enjoy
With everything perfectly combined, your Baked Potato Soup Recipe is ready for the table. Ladle it into bowls and prepare to add those delicious finishing touches that turn good into great.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishing is where you get to elevate your Baked Potato Soup Recipe and personalize it to your liking. Crumbled crispy bacon, a handful of shredded cheddar, and chopped green onions or chives not only enhance the visual appeal but also add wonderful textures and bursts of flavor to each bite.
Side Dishes
This soup pairs wonderfully with simple green salads for a fresh crunch or warm crusty bread to dip and mop up every last creamy drop. For something heartier, consider serving it alongside roasted vegetables or a light chicken breast for a fuller meal that’s still comforting and satisfying.
Creative Ways to Present
For extra fun, try serving the soup in individual bread bowls, hollowed-out sourdough rolls, or even creamy mashed potato nests. This adds a whimsical touch that’s perfect for family dinners or casual dinner parties where presentation counts just as much as flavor.
Make Ahead and Storage
Storing Leftovers
Your Baked Potato Soup Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain its creamy texture and robust flavors, making it easy to enjoy warm leftovers whenever you want a quick comfort meal.
Freezing
You can freeze the soup for up to two months, but be aware that dairy-based soups sometimes separate slightly after thawing. To help with this, freeze before adding sour cream and cheese, then stir them in freshly when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to prevent sticking or scorching. If the soup has thickened too much after storage, add a splash of milk or broth to loosen it up and bring back that luscious, creamy texture you love.
FAQs
Can I use different types of potatoes in this recipe?
Russet potatoes are ideal because of their starchy nature, which creates the perfect creamy texture. However, you can experiment with Yukon Golds for a slightly buttery flavor and smoother consistency.
Is it possible to make this soup vegetarian?
Absolutely! Replace chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative. This way, the soup remains flavorful and hearty without meat products.
Can I use low-fat milk or cream instead of whole milk?
Yes, using low-fat milk or light cream will work, but keep in mind it might slightly reduce the soup’s richness. Adjust seasoning and cheese quantities to balance the flavors accordingly.
How can I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour when making the roux or include an extra potato. For a thinner consistency, simply add more broth or milk during cooking or reheating.
What are some fun topping ideas besides bacon and chives?
Try crispy fried onions, diced jalapeños for heat, a dollop of guacamole for creamy freshness, or even a sprinkle of smoked paprika to introduce a subtle smokiness different from bacon.
Final Thoughts
This Baked Potato Soup Recipe is a true crowd-pleaser that brings together simple ingredients to create something deeply comforting and utterly delicious. It’s perfect for warming up on a chilly evening or impressing guests with minimal fuss. Give it a try and watch how quickly it becomes a staple in your kitchen rotation. You’re going to love every creamy, cheesy spoonful!
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Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This hearty Baked Potato Soup is a creamy, comforting dish perfect for chilly days. Made with baked russet potatoes, crispy bacon, sautéed onions, and melted cheddar cheese, this soup combines rich flavors and smooth textures in every spoonful. A perfect meal for gatherings or cozy family dinners, it’s easy to prepare and sure to satisfy.
Ingredients
Potatoes and Toppings
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
- Additional shredded cheddar cheese (optional, for garnish)
Soup Base
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 5 minutes. This step builds the flavorful foundation for the soup.
- Make the roux: Stir in the flour and cook for 1-2 minutes to form a roux. This helps thicken the soup later on. Be sure to whisk continuously to avoid lumps.
- Add liquids: Gradually whisk in the chicken broth to keep the mixture smooth. Then pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for around 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Mash them slightly with a spoon to create a creamy texture with some chunks remaining. Then stir in the sour cream and shredded cheddar cheese until the cheese fully melts and the soup is creamy and rich.
- Season: Taste the soup and adjust the seasoning with salt and black pepper to your preference.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled bacon, chopped green onions or chives, and extra shredded cheddar cheese if desired for added flavor and texture.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use half-and-half instead of whole milk for a richer texture.
- Ensure the potatoes are fully baked before scooping to get the best texture and flavor.
- Adjust the thickness of the soup by adding more broth or milk if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
