If you’re craving a comforting bowl of creamy, cheesy, and hearty goodness, this Baked Potato Soup Recipe will absolutely hit the spot. Imagine tender baked potatoes blended into a rich and velvety soup, perfectly enhanced with crispy bacon, sharp cheddar cheese, and that delightful tang of sour cream. It’s a soul-warming, crowd-pleasing dish that’s easy to make and incredibly satisfying, whether you’re cooking for family or just treating yourself on a chilly day.
Ingredients You’ll Need
Every ingredient in this Baked Potato Soup Recipe plays its part, creating layers of flavor and texture that are both indulgent and familiar. These simple, essential components make the preparation straightforward while delivering a comforting bowl full of homestyle goodness.
- Russet potatoes: Their fluffy interior makes for a creamy soup base when scooped and mashed.
- Bacon slices: Cooked and crumbled, they add a savory crunch and smoky depth.
- Onion: Finely chopped for a subtle sweetness and aromatic foundation.
- Garlic cloves: Minced to infuse the soup with warm, fragrant notes.
- Unsalted butter: Provides richness and helps sauté the aromatics evenly.
- All-purpose flour: Used to thicken the soup into a luscious, hearty consistency.
- Chicken broth: Adds savory flavor and creates a smooth liquid base.
- Whole milk or half-and-half: Contributes creaminess for a silky texture.
- Sour cream: Brings a lovely tang that balances the richness beautifully.
- Cheddar cheese, shredded: Melts into the soup for that perfect cheesy finish.
- Salt and black pepper: Essential seasonings to enhance every element.
- Green onions or chives: Chopped fresh and used as vibrant garnishes for a pop of color and mild onion flavor.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Base
Start by melting the unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, then let them sauté until soft, translucent, and wonderfully fragrant, about 5 minutes. This aromatic beginning sets the savory foundation for your soup’s deep flavor.
Step 2: Make the Roux
Sprinkle in the all-purpose flour and cook it with the butter and vegetables for 1 to 2 minutes. This roux is the thickening agent that will give your soup that silky, rich texture you’re after. Be sure to stir well so the flour cooks evenly and doesn’t clump.
Step 3: Add Liquids
Gradually whisk in the chicken broth, making sure the mixture remains smooth and lump-free. Then pour in the whole milk or half-and-half and bring the pot to a gentle simmer. Let it cook, stirring occasionally, for around 10 minutes to allow the liquid to thicken and flavors to meld beautifully.
Step 4: Incorporate the Potatoes and Dairy
Fold in the scooped baked potatoes, mashing them slightly in the pot to create a creamy texture that still has a bit of heartiness. Next, stir in the sour cream and shredded cheddar cheese. Watch as the cheese melts perfectly, transforming the soup into the luscious, cheesy delight that defines this Baked Potato Soup Recipe.
Step 5: Season to Taste
Give the soup a taste, then season with salt and freshly ground black pepper according to your preference. These simple seasonings bring out the best in each ingredient, ensuring your soup is balanced and flavorful from the very first spoonful.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top each with crumbled bacon, chopped green onions or chives, and a sprinkle of extra shredded cheddar if you like. This final touch adds a delightful crunch, fresh bite, and more cheesy goodness that make every mouthful special and satisfying.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishes are your chance to add texture and vibrant color to your bowl of baked potato soup. Crispy bacon bits provide the perfect salty crunch, while green onions or chives bring a fresh and mild oniony note. Don’t hesitate to add a little extra cheddar or even a dollop of sour cream on top for an irresistible finishing touch.
Side Dishes
Pairing your Baked Potato Soup Recipe with well-chosen sides makes for a full, wholesome meal. Crusty bread or soft dinner rolls are perfect for dipping into the creamy soup. A crisp green salad with a zesty vinaigrette helps cut through the richness and adds a refreshing, light contrast.
Creative Ways to Present
For a fun twist, serve this soup in small bread bowls to impress guests and add edible charm. Alternatively, a rustic wooden board with a variety of toppings on the side lets everyone customize their own bowl, enhancing the dining experience. Everyone loves a hands-on meal, especially when it revolves around a fabulous Baked Potato Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to maintain its rich flavors and creamy texture. Give it a good stir before reheating as some ingredients may settle or separate slightly.
Freezing
You can freeze leftover soup if you want to enjoy it later, but keep in mind that the texture of dairy ingredients might change a bit after thawing. Freeze in a sealed freezer-friendly container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your soup slowly over medium-low heat, stirring frequently. This prevents scorching and helps the soup regain its creaminess. If it has thickened too much, add a splash of milk or broth to loosen it up and bring it back to that perfect consistency.
FAQs
Can I use a different type of potato for this soup?
Russet potatoes are ideal for their fluffy texture, but you can use Yukon Golds if you prefer a creamier, buttery flavor. Just keep in mind that the texture might be slightly different.
Is it possible to make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or replace it with a smoky vegetarian alternative.
Can I prepare this soup in advance?
Yes, this recipe actually tastes even better the next day as the flavors have time to meld. Just reheat gently before serving and add fresh garnishes.
How do I make the soup thicker or thinner?
If you want a thicker soup, mash the potatoes a bit more or add a little extra flour when making the roux. For a thinner consistency, stir in additional broth or milk slowly until you reach the desired texture.
What are some fun topping ideas beyond bacon and green onions?
Try crispy fried onions, diced avocado, a sprinkle of smoked paprika, or even a drizzle of hot sauce for a little kick. These toppings can add new layers of flavor and personality to your soup bowls.
Final Thoughts
This Baked Potato Soup Recipe is a cozy classic that really shines when you want something comforting but easy to make. It’s that perfect blend of creamy, cheesy, and savory that feels like a warm hug in a bowl. Trust me, once you make it, you’ll find yourself turning to this recipe again and again, sharing it with those you love, and making every cold day a little brighter.
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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 features a luscious blend of tender baked potatoes, crispy bacon, savory onions, and sharp cheddar cheese. A rich roux-based broth made with chicken stock and half-and-half creates a velvety texture, perfect for a hearty meal. Garnished with green onions and extra cheese, this soup is an indulgent twist on classic loaded baked potatoes in a bowl.
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 butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth and free of lumps.
- Add liquids: Pour in the whole milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season: Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls and garnish each serving with the crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- Baked potatoes can be prepared ahead of time or purchased pre-baked for convenience.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use a bacon alternative.
- Use half-and-half for a richer soup or whole milk for a lighter texture.
- Make sure to sauté onions and garlic well to build a deep flavor base before adding flour and liquids.
- The soup thickens more as it cools; reheat gently and stir before serving if made ahead.
