If you’re craving a comforting, hearty bowl of warmth that feels like a cozy hug from your kitchen, this Baked Potato Soup Recipe is exactly what you need. It brings together the creamy richness of tender baked potatoes, sharp melted cheddar cheese, and smoky bacon all simmered together in a luscious broth. Each spoonful delivers layers of flavor and textures that will quickly make this soup your new go-to for chilly evenings or whenever you want that perfect blend of savory and satisfying. Trust me, once you try this Baked Potato Soup Recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
The magic of this Baked Potato Soup Recipe comes alive with simple, everyday ingredients that pack a punch of flavor and texture. Each component plays its role, from the fluffy russet potatoes adding body to the crispy bacon giving that irresistible contrast.
- Russet Potatoes: Ideal for baking because of their fluffy interior, making the soup creamy and hearty.
- Bacon: Cooked and crumbled for that smoky crunch that brings depth to the soup.
- Medium Onion: Adds sweetness and complexity when sautéed.
- Garlic: Minced to infuse the soup with warm, aromatic notes.
- Unsalted Butter: The perfect fat for sautéing and creating the soup’s velvety base.
- All-Purpose Flour: The secret behind thickening the soup beautifully without lumps.
- Chicken Broth: Provides a savory liquid foundation with rich flavor.
- Whole Milk or Half-and-Half: Adds creaminess and richness that balances the soup.
- Sour Cream: Stirred in for a tangy silkiness that makes every spoonful heavenly.
- Cheddar Cheese: Sharp, shredded, and melted for cheesy goodness throughout.
- Salt and Black Pepper: Essential seasonings to highlight every ingredient’s flavor.
- Green Onions or Chives: Used as a fresh, colorful garnish to brighten the dish.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Base
Start by melting butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, then sauté until they become translucent and fragrant. This gentle cooking process releases natural sweetness and builds the foundation of your soup’s flavor.
Step 2: Make the Roux
Next, sprinkle in the all-purpose flour and cook it for a minute or two while stirring constantly. This forms a roux, which is the thickening agent for the soup. Don’t skip this step — it ensures your soup has a silky texture without any graininess.
Step 3: Add Liquids
Gradually whisk in the chicken broth, confirming the mixture stays smooth and lump-free. Once combined, pour in the milk or half-and-half and bring the soup to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally to help it thicken perfectly.
Step 4: Incorporate Potatoes and Cheese
Add the scooped baked potatoes into the pot, mashing some of them lightly with your spoon to create a creamy texture with a little chunkiness left for interest. Stir in the sour cream and shredded cheddar cheese until the cheese melts fully and the soup becomes irresistibly creamy and cheesy.
Step 5: Season to Perfection
Taste your soup, then add salt and black pepper as necessary. This step is crucial because with the salty bacon and cheddar already inside, you want to balance the flavors just right.
Step 6: Serve and Garnish
Finally, ladle the soup into warm bowls and garnish generously with crumbled bacon, a sprinkle of chopped green onions or chives, and extra shredded cheddar if you’re feeling indulgent. This finishing touch brings crunch, color, and bursts of flavor.
How to Serve Baked Potato Soup Recipe
Garnishes
Don’t underestimate the power of the right garnish! Crumbled bacon adds savory crunch, and the green onions or chives provide a pop of fresh color and subtle sharpness. For a creamier bite, top with an extra sprinkle of cheddar cheese that melts on contact with the hot soup.
Side Dishes
Pair this soup with crusty bread, garlic toast, or a simple green salad for a balanced meal. A side of buttery dinner rolls or even a fresh cucumber salad complements the soup’s richness with contrasting textures and flavors.
Creative Ways to Present
Serve the soup in mini bread bowls for a charming twist that doubles as edible bowls. Or try individual ramekins topped with different garnishes like a dollop of sour cream, fresh herbs, or a hint of smoked paprika to make your guests’ experience unique and fun.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavor, and you’ll have a quick, delicious meal ready for the following days.
Freezing
If you want to save the soup longer, freezing is a great option. Pour it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It freezes well for up to 3 months—just be aware that dairy-based soups sometimes change texture slightly after freezing.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of milk or broth while warming can help restore the creamy consistency. Avoid using high heat to keep the soup smooth and delicious.
FAQs
Can I use regular boiled potatoes instead of baked for this soup?
While baked potatoes offer the best texture and flavor for this soup, you can use boiled potatoes in a pinch. Just be careful not to overcook them so they don’t become waterlogged and dilute the soup’s creaminess.
Is it possible to make this soup vegetarian?
Absolutely! Omit the bacon and use vegetable broth instead of chicken broth. You can also replace bacon garnish with smoked paprika or crispy fried mushrooms for a smoky touch.
Can I make this soup dairy-free?
Yes, swap out the milk, sour cream, and cheddar for plant-based alternatives like almond or oat milk, dairy-free sour cream, and vegan cheese. The texture and flavor will be slightly different but still delicious.
What cuts or types of cheese work best in this Baked Potato Soup Recipe?
Sharp cheddar is the classic choice because it melts smoothly and adds bold flavor. However, you can experiment with smoked cheddar, Gruyère, or a blend for a unique twist.
How thick should the soup be?
The soup should be creamy and thick enough to coat the back of a spoon but still pourable. If it gets too thick, simply stir in a little extra broth or milk.
Final Thoughts
This Baked Potato Soup Recipe embodies comfort food at its finest, turning humble ingredients into a bowl full of joy. It’s easy to make, endlessly satisfying, and perfect for sharing with loved ones. I encourage you to dive in and create your own pot of this creamy, cheesy delight—you won’t regret it!
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Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup combines tender baked potatoes, rich cheddar cheese, crispy bacon, and a flavorful blend of onions and garlic for a hearty meal. Perfect for chilly days, this soup offers a deliciously smooth base thickened with a homemade roux and enriched with sour cream and milk.
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. Sauté them until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the soup. Gradually whisk in the chicken broth, ensuring a smooth mixture without lumps.
- Add liquids: Pour in the whole milk or half-and-half. Bring the soup to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the soup slightly thickens.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Mash them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy.
- Season: Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with the crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra flavor and presentation.
Notes
- Use russet potatoes for the best texture and starch content.
- Baking the potatoes ahead of time is recommended to streamline preparation.
- For a thicker soup, use slightly less milk or simmer a little longer to reduce.
- Substitute chicken broth with vegetable broth for a vegetarian adaptation (omit bacon as well).
- Leftover soup can be refrigerated for 3-4 days and reheated gently on the stovetop.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
