Baked Potato Soup Recipe
If you crave the ultimate comfort food on a chilly evening, this Baked Potato Soup is about to become your new go-to. Cozy, creamy, and loaded with all your favorite baked potato fixings, it wraps you in warmth with every spoonful. Each bowl is a blend of tender potatoes, smoky bacon, sharp cheddar, and just the right hit of onion and garlic. Whether you’re feeding your family or hosting friends, this satisfying soup is sure to make you the hero of the dinner table!
Ingredients You’ll Need
The magic of Baked Potato Soup is that it’s packed with flavor while relying on straightforward, wholesome ingredients. Every item on this list brings its own special character—contributing to the soup’s irresistible taste, creamy texture, or pops of color.
- Russet potatoes: The classic potato for this soup, they turn perfectly tender and provide that iconic, hearty bite.
- Bacon: Salty, smoky, and crispy, bacon delivers flavor in every bite and as a garnish on top.
- Onion: Diced onion softens into simmered sweetness that powers the soup’s depth of flavor.
- Garlic: Adds a subtle nutty kick that lingers in a lovable way without overpowering the dish.
- Unsalted butter: Melted into the base, butter rounds out the soup’s richness.
- All-purpose flour: Teams up with butter for a quick roux, giving the soup its signature thickness (swap for gluten-free flour if needed).
- Whole milk: Lends creamy body—don’t shy away from full-fat for best results!
- Chicken broth: Adds a savory backbone that makes every slurp more satisfying.
- Sour cream: For tang and smoothness, it’s the ingredient that takes the soup over the top.
- Sharp cheddar cheese: Gives bold cheesy goodness—be sure to shred your own for meltier results.
- Salt and black pepper: Essential for seasoning; adjust to taste so every bite pops.
- Green onions: Sliced fine, they make a zesty, colorful topping (optional but highly recommended).
- Extra cheese and bacon: Because there’s no such thing as too much when it comes to toppings!
How to Make Baked Potato Soup
Step 1: Crisp the Bacon
Start by cooking chopped bacon in your soup pot over medium heat until it’s perfectly crispy. The bacon not only infuses the base of your soup with smoky goodness, but the bits themselves make the ultimate garnish. Once cooked, scoop the bacon pieces out with a slotted spoon, leaving around two tablespoons of that luscious bacon fat in the pot—it’s liquid gold for flavor!
Step 2: Sauté the Onion and Garlic
Toss diced onion into the pot and sauté until it softens and turns translucent, about four to five minutes. Right near the end, add minced garlic and stir just long enough for its aroma to bloom, about a minute. These two team up to create the savory backbone of your Baked Potato Soup.
Step 3: Build the Roux
Add the unsalted butter to your onion and garlic, allowing it to melt completely. Then, sprinkle in the flour and whisk it all together to form a smooth roux. Keep whisking and cooking for about two minutes—this ensures your soup thickens up beautifully later, and any raw flour taste disappears.
Step 4: Add Milk and Broth
Slowly pour in the whole milk followed by chicken broth, whisking constantly to keep things lump-free and silky. Bring everything to a gentle simmer—the mixture will gradually thicken to a lovely, velvety base after five to seven minutes.
Step 5: Potatoes and Bacon Go In
Stir in your diced, baked russet potatoes and half the reserved bacon. Now’s the time to decide on your soup’s texture: use a handheld potato masher for a chunky bite or an immersion blender to make it ultra-smooth. I love to leave plenty of pebbly potato bits for rustic charm!
Step 6: Stir in Cheese and Cream
With the heat on low, add the sour cream, shredded sharp cheddar cheese, salt, and black pepper. Continue stirring as everything melts together, creating a rich and creamy soup. Let the pot simmer gently for another five to ten minutes until piping hot and dreamy.
Step 7: Ladle and Serve
Ladle the finished Baked Potato Soup into warm bowls. Top with the rest of your crispy bacon, a generous sprinkle of extra cheese, and a handful of chopped green onions if you like. Dig in while it’s hot!
How to Serve Baked Potato Soup
Garnishes
When it comes to finishing touches, a great bowl of Baked Potato Soup practically begs for a flurry of toppings. Classic choices include more shredded cheddar, extra crispy bacon bits, and plenty of sliced green onions. Don’t be shy—these garnishes add bold flavor, contrast, and color, making every serving look as irresistible as it tastes.
Side Dishes
This soup shines as the main event but pairs beautifully with a crisp green salad or a hunk of warm, crusty bread. Think about serving it with homemade rolls, garlic toast, or even a plate of roasted vegetables for a well-rounded, soul-satisfying meal.
Creative Ways to Present
For fun and flair, try serving Baked Potato Soup in thick bread bowls, or set up a “loaded potato” topping bar where everyone can customize their bowl. For parties, portion the soup into small mugs or ramekins—an adorable and clever way to serve up a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup keeps well in an airtight container in the fridge for up to four days. Once cooled, transfer any extra soup and let it chill—you’ll be grateful for the easy lunch or dinner waiting for you!
Freezing
If you want to freeze this soup, let it cool completely before transferring it to freezer-safe containers. While the creamy base may separate a bit when thawed, stirring well while reheating usually brings it back together. For best flavor and texture, enjoy within two months.
Reheating
To reheat, warm the soup gently over low heat on the stovetop or in the microwave, stirring frequently. Add a splash of milk or broth if needed to loosen up the consistency—it’ll taste just as creamy and delightful as the day you made it.
FAQs
Can I make Baked Potato Soup vegetarian?
Absolutely! Omit the bacon and use vegetable broth instead of chicken broth. For a smoky touch, add a dash of smoked paprika or use a vegetarian bacon alternative—the soup remains hearty and full of flavor.
Can I use leftover baked potatoes?
Yes, and it’s a great time-saver! Already-cooked potatoes can be chopped and added right into the soup. The texture may be a bit softer, but you’ll love how easy this makes the recipe.
How do I make Baked Potato Soup gluten-free?
Simply swap the all-purpose flour for your favorite gluten-free flour blend or cornstarch. Make sure your broth is gluten-free, and you’re good to go!
What’s the best way to get a creamy texture?
Mash some of the potatoes right in the pot using a potato masher for a chunky finish, or blend with an immersion blender for a silkier texture. Adjust the balance between smooth and chunky to your preference.
Can I lighten up this recipe?
Definitely! Use 2% milk and swap the sour cream for plain Greek yogurt. The soup will still be creamy and delicious, just a bit lighter on the calories and fat.
Final Thoughts
Few dishes deliver cold-weather comfort like a warm, loaded bowl of Baked Potato Soup. It’s a classic for a reason—hearty, satisfying, and deeply craveable. If you haven’t made this soup from scratch before, I can’t recommend it enough. Give it a try soon and watch it become a staple for you and your loved ones!
Print
Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Baked Potato Soup recipe is a comforting and creamy soup loaded with the delicious flavors of baked potatoes, bacon, and cheese. Perfect for a cozy meal on a chilly day!
Ingredients
Baked Potatoes:
4 large russet potatoes, baked, peeled, and diced
Bacon:
6 slices, chopped
Onion:
1 medium, diced
Garlic:
3 cloves, minced
Butter:
4 tablespoons unsalted
Flour:
1/4 cup all-purpose
Milk:
3 cups whole
Chicken Broth:
2 cups
Sour Cream:
1 cup
Cheddar Cheese:
1 1/2 cups shredded sharp
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Garnish:
Chopped green onions, additional cheese, and bacon for topping (optional)
Instructions
- Cook Bacon: In a large pot, cook bacon until crispy. Set aside, leaving 2 tablespoons of bacon fat in the pot.
- Sauté Onion and Garlic: Add diced onion, cook until soft. Stir in garlic.
- Make Roux: Add butter, melt, whisk in flour to form a roux.
- Add Liquid: Slowly add milk and chicken broth, whisk until smooth. Simmer until slightly thickened.
- Combine Ingredients: Stir in potatoes, bacon, sour cream, cheese, salt, and pepper. Simmer until creamy.
- Serve: Top with garnishes and serve hot.
Notes
- Microwave potatoes for a quicker option.
- For a lighter version, use 2% milk and Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
