Baked Potato Soup Recipe
If you’re on the hunt for pure comfort in a bowl, let me introduce you to the one and only Baked Potato Soup. Brimming with creamy, velvety richness, topped with all your favorite fixings, and bursting with those nostalgic flavors that warm both your belly and your soul, this soup is your cozy-day hero. Whether you’re feeding a crowd or making a weeknight treat for yourself, you’ll love just how hearty and indulgent this classic American recipe tastes, with every spoonful echoing the joy of a fully loaded baked potato—only better!
Ingredients You’ll Need
This Baked Potato Soup is all about using simple, familiar ingredients to create big-time flavor. Each item in the list plays its own starring role, turning basic kitchen staples into a pot of delicious gold.
- Russet potatoes: For that classic baked potato taste and a naturally creamy texture, russets are a must. Baking them first deepens the flavor.
- Bacon: Crispy bacon adds a savory, smoky crunch and infuses the whole soup with rich, meaty goodness.
- Onion: Sautéed onion brings sweet, mellow depth to every spoonful.
- Garlic: Just a few cloves unlock layers of aromatic warmth that make the soup irresistible.
- All-purpose flour: This is the secret to a thick, lusciously creamy soup base. Use a gluten-free blend if you need to keep things GF.
- Whole milk: Whole milk ups the creaminess factor for that dreamy, spoon-coating finish.
- Chicken broth: Each splash brings savory backbone and balances out the richness.
- Sour cream: Tangy, luscious sour cream gives the soup that classic loaded potato flavor and silken texture.
- Shredded cheddar cheese: Every bowl just begs for cheddar—stretchy, melty, sharp. Don’t skimp!
- Salt & black pepper: The dynamic duo that brings it all into balance. Don’t forget to taste and adjust to your liking!
- Smoked paprika (optional): For those who crave a little extra depth and gentle smokiness. Try it!
- Green onions: Sliced green onions on top not only look beautiful, but they add fresh bite and herby lift.
- Extra cheddar cheese and sour cream (for topping): More is more when it comes to toppings—make it a celebration.
How to Make Baked Potato Soup
Step 1: Crisp Up the Bacon
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. You want it golden and crispy, with every piece ready to offer a satisfying crunch. Once done, scoop it out and let it drain on a paper towel—don’t forget to save about a tablespoon of all that magical bacon fat in your pot, because that’s where the flavor begins!
Step 2: Sauté Onion and Garlic
Turn the heat down slightly, then add your finely chopped onion straight into the bacon fat. Sauté for 3 to 4 minutes, stirring often, until it’s soft and translucent. In goes the minced garlic—this just needs about 30 seconds, enough time to release that amazing aroma but not so long that it gets bitter.
Step 3: Build the Roux
Sprinkle the all-purpose flour over your sautéed onion and garlic, whisking constantly. You’re aiming for a smooth, pale roux that cooks for about 1 to 2 minutes. This little step ensures your Baked Potato Soup will have a perfectly silky-thick consistency later on.
Step 4: Add Liquids and Potatoes
Now, slowly pour in the whole milk and chicken broth, whisking as you go. Keep things moving so the roux dissolves and there are no lumps in sight. Once everything’s blended, add in your roughly mashed, already-baked russet potatoes. Stir everything up and bring it to a gentle simmer—10 to 15 minutes is plenty to help flavors marry and the soup thicken up.
Step 5: Finish and Season
Time for the magic makers: stir in your sour cream and shredded cheddar cheese until fully melted and silky. Sprinkle in salt, black pepper, and smoked paprika if you want that little extra oomph. Taste and adjust so the flavors hit just where you like them—this soup is all about making it your own.
Step 6: Serve and Top
Ladle your hot, creamy Baked Potato Soup into bowls, pile on the crispy bacon, more shredded cheddar, sliced green onions, and an extra dollop of sour cream. Every bite is loaded with texture, flavor, and pure comfort.
How to Serve Baked Potato Soup
Garnishes
This soup shines with all sorts of tasty toppings. Think of extras like more crisp bacon, a generous handful of shredded cheddar, bright green onions, and a crown of tangy sour cream. Don’t hesitate to add a sprinkle of chives, a dash of smoked paprika, or even crunchy fried shallots for a fun twist. Building your perfect bowl is half the fun!
Side Dishes
Baked Potato Soup is perfectly satisfying on its own, but why not make it a meal? Pair it with warm, crusty bread or a buttery biscuit to soak up every last drop. A simple green salad with sharp vinaigrette makes a lovely, fresh contrast, or keep it classic with a crisp apple slaw for some sweet, cool crunch at the table.
Creative Ways to Present
For a fun dinner party, offer a “loaded potato soup bar” with bowls of toppings so everyone can customize their own. Serve your soup in cute mugs for a cozy gathering or hollowed-out bread bowls for a heartier feel. Sprinkle a little extra cheddar on top and run it under the broiler for a bubbly, golden finish—restaurant style, right at home.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup stores like a dream. Cool it to room temperature, then transfer to an airtight container and pop it in the fridge. It’ll keep happily for up to four days, ready for you whenever you need some quick comfort.
Freezing
Want to save your soup for a really rainy day? Baked Potato Soup can be frozen, but with a note of caution: dairy soups sometimes separate when thawed. For best results, let the soup cool completely, freeze in individual portions, and reheat gently. Stir well as it warms to bring everything back together—even if the texture’s a tiny bit different, the flavor will still be spot on.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to avoid scorching and to keep the texture creamy. If you’re in a hurry, the microwave works too—just use short bursts and stir in between. If the soup has thickened too much, whisk in a splash of milk or broth until it’s back to your preferred consistency.
FAQs
What’s the best way to bake potatoes for Baked Potato Soup?
Baking the potatoes in their skins at 400°F for about an hour delivers the best flavor and texture. You can microwave them in a pinch, but oven-baked potatoes give that signature flavor and fluffiness this soup loves.
Can I make this Baked Potato Soup vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken. Amp up the flavor with smoked paprika and your favorite vegetarian toppings. A sprinkle of smoked gouda makes a lovely stand-in for bacon’s smokiness.
Can I use different potatoes?
Russet potatoes are classic because they bake up fluffy and starchy, perfect for soup. Yukon golds work too for a slightly buttery taste and creamier texture. Try to avoid waxy potatoes—they won’t give you that classic, creamy finish.
How do I make it gluten-free?
Just use your favorite 1:1 gluten-free all-purpose flour blend in place of regular flour, and be sure your broth and all toppings are gluten-free as well.
Can I blend the soup for a smoother texture?
Definitely! For silkier soup, use an immersion blender right in the pot before stirring in the final toppings. Or blend half, keep half chunky—best of both worlds for texture lovers.
Final Thoughts
If ever there was a crowd-pleasing, soul-soothing comfort dish, Baked Potato Soup is it. With its creamy base, crispy bacon, and all the toppings your heart desires, it truly delivers that cozy, welcoming feeling with every spoonful. Give it a try on your next chilly evening or when you need some edible happiness—your future self will thank you!
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Baked Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Baked Potato Soup is a comforting and creamy dish perfect for chilly nights. Loaded with bacon, cheddar cheese, and green onions, it’s a satisfying meal in a bowl.
Ingredients
Main Soup:
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 4 slices bacon (chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Garnish:
- 2 green onions (sliced, for garnish)
- Extra cheddar cheese and sour cream for topping
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon until crisp. Set aside on a paper towel-lined plate, keeping 1 tablespoon of bacon fat in the pot.
- Sauté Onions and Garlic: Add chopped onion to the pot and cook until soft. Stir in garlic and cook for 30 seconds.
- Make Roux: Sprinkle flour into the pot, whisking constantly for 1–2 minutes to create a roux.
- Add Liquid: Slowly pour in milk and chicken broth, whisking. Bring to a simmer.
- Combine Ingredients: Add mashed potatoes to the pot, simmer for 10–15 minutes until thick. Stir in sour cream, cheddar, salt, pepper, and smoked paprika.
- Serve: Top with bacon, cheese, green onions, and sour cream. Enjoy hot!
Notes
- For a smoother texture, blend part or all of the soup before adding mix-ins.
- Leftover baked potatoes or microwaved potatoes can be used for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
