If you are craving a soul-comforting delight that wraps you in warmth and flavor, this Baked Potato Soup Recipe is exactly what you need. It combines the fluffy richness of baked russet potatoes with creamy cheese, smoky bacon, and subtle hints of garlic and onion to create a heavenly bowl of cozy goodness. Perfect for chilly afternoons or anytime you want a satisfying, hearty meal, this soup balances texture and taste in a way that feels like a warm hug from the inside out.
Ingredients You’ll Need
The magic of this Baked Potato Soup Recipe lies in its simple yet carefully chosen ingredients. Each one plays an essential role, whether it’s building the creamy base, adding depth to the flavor, or finishing the dish with bright color and satisfying crunch.
- Russet potatoes: Baked to perfection, their fluffy interiors provide the hearty base for the soup.
- Bacon: Cooked and crumbled for irresistible smoky crunch.
- Onion: Finely chopped to add sweet aromatic warmth.
- Garlic: Minced to infuse the broth with a subtle zesty bite.
- Unsalted butter: Melts to create a silky foundation for sautéing aromatics.
- All-purpose flour: Key to thickening the soup into a creamy, luscious consistency.
- Chicken broth: Provides a savory depth that enhances every spoonful.
- Whole milk or half-and-half: Brings smooth richness without overpowering the flavors.
- Sour cream: Adds tang and a velvety texture to the final soup.
- Cheddar cheese: Sharp and melty for that irresistible cheesy goodness.
- Salt and black pepper: For perfectly balanced seasoning.
- Green onions or chives: Freshly chopped for a pop of color and mild oniony brightness.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Base
Start by melting the butter in a large pot over medium heat. Adding the chopped onion and minced garlic next, sauté them gently until the onions turn translucent and the kitchen fills with an inviting aroma. This step lays the flavorful foundation, setting the tone for the entire soup.
Step 2: Make the Roux
Next, stir in the all-purpose flour and cook it for 1 to 2 minutes, allowing the raw flour taste to cook off while it thickens. This roux is crucial because it transforms your broth into a creamy, velvety soup rather than just a watery broth.
Step 3: Add the Liquids
Gradually whisk in the chicken broth, making sure the mixture stays smooth and lump-free. Then pour in the whole milk or half-and-half, bringing the soup gently to a simmer. Keep stirring occasionally as it thickens — about 10 minutes — to build that luscious base you’ll love.
Step 4: Incorporate the Potatoes
Now, it’s time to add those beautifully baked and scooped potatoes. Drop them into the pot, mashing slightly with your spoon to create a lovely blend of creamy and chunky textures. Stir in the sour cream and shredded cheddar cheese, letting the cheese melt fully to enrich the soup with indulgent cheesiness.
Step 5: Season to Taste
Finally, give your soup a taste. Add salt and freshly cracked black pepper as needed to balance all those complex flavors perfectly. Don’t rush this step — seasoning brings all components together and elevates the dish.
Step 6: Serve and Enjoy
Your delicious Baked Potato Soup Recipe is now ready to be ladled into bowls and enjoyed! Get ready for the compliments to roll in.
How to Serve Baked Potato Soup Recipe
Garnishes
The best part about this soup is how versatile the toppings can be. Classic garnishes like crispy crumbled bacon and chopped green onions or chives not only add texture but brighten up the creamy richness with a fresh, savory touch. Extra shredded cheddar cheese on top creates that irresistible golden melt that makes each spoonful extra special.
Side Dishes
This hearty soup pairs beautifully with crisp green salads dressed with tangy vinaigrettes for a balanced meal, or warm crusty bread to soak up every last bit. Soft dinner rolls or a rustic baguette also complement the creamy texture perfectly, making the meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve your soup in hollowed-out mini baked potatoes for individual servings, turning this comforting dish into an eye-catching centerpiece. Alternatively, top each bowl with a swirl of sour cream and a sprinkle of smoked paprika to give it color and an exciting flavor contrast, sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this amazing Baked Potato Soup Recipe (although unlikely!), store them in an airtight container in the refrigerator for up to three days. This soup retains its flavors wonderfully and reheats beautifully without losing any creaminess.
Freezing
Freezing potato soup can be tricky because potatoes can change texture, but it’s totally doable. Cool the soup completely, then transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight for gentle defrosting.
Reheating
Reheat the soup over low to medium heat on the stove, stirring occasionally to prevent sticking and ensure even warming. You may want to add a splash of milk or broth if the soup has thickened too much. Avoid microwaving aggressively to keep the soup’s creamy texture intact.
FAQs
Can I use frozen potatoes for this Baked Potato Soup Recipe?
Freshly baked russet potatoes give the best texture and flavor. Frozen potatoes tend to be watery or mushy, which can affect the soup’s creaminess. If you must use them, thaw and drain thoroughly first.
Is this soup gluten-free?
This recipe uses all-purpose flour as a thickener and is not gluten-free as written. However, you can substitute a gluten-free flour blend or cornstarch to make a gluten-free version.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and skip the bacon or use a vegetarian bacon alternative. The soup will still be rich and comforting.
What’s the best type of potato to use?
Russet potatoes are ideal because of their starchy, fluffy texture that breaks down nicely in the soup for creaminess with a bit of chunkiness.
Can I add other toppings?
Definitely! Try sour cream, diced tomatoes, jalapeños for heat, or even a drizzle of hot sauce. The toppings are a great way to customize the soup to your preferences.
Final Thoughts
This Baked Potato Soup Recipe is a true crowd-pleaser that combines simplicity with incredible flavor and comforting textures. Whether you’re cooking for a family dinner or just treating yourself after a long day, it’s a recipe that’s sure to bring warmth and happiness to your table. Give it a try, and I promise it will become one of your go-to favorites in no time!
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Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This comforting Baked Potato Soup recipe combines creamy potatoes, melted cheddar cheese, crispy bacon, and a flavorful onion-garlic base to create a rich and hearty soup perfect for cozy meals.
Ingredients
Main Ingredients
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 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
- 2 green onions or chives, chopped (for garnish)
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 the onion becomes translucent and the mixture is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour, cooking it for 1 to 2 minutes to form a roux. Gradually whisk in the chicken broth to ensure a smooth mixture without lumps.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Cook for approximately 10 minutes, stirring occasionally until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes into the pot. Mash them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
- Season: Taste the soup and adjust the seasoning with salt and black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and garnish each serving with crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- You can substitute half-and-half with whole milk or a combination of milk and cream for a richer taste.
- For a vegetarian version, use vegetable broth and omit the bacon garnish.
- To save time, bake potatoes in advance or use microwave-baked potatoes.
- Feel free to add extra toppings such as sour cream dollops, extra cheese, or crispy onions.
- Adjusted salt carefully, as both bacon and cheese add saltiness to the soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
