Baked Potato Soup

There’s nothing more comforting than a bowl of creamy Baked Potato Soup. This recipe transforms the hearty flavors of baked potatoes into a rich and velvety soup, perfect for cozying up on a chilly evening or serving at a family gathering. With its smooth texture, smoky bacon, and sharp cheddar cheese, this soup is a crowd-pleaser that’s sure to satisfy.

Made with simple, pantry-staple ingredients, this dish is easy to prepare and can be customized with your favorite toppings. The combination of creamy half-and-half, tangy sour cream, and crispy bacon provides the perfect balance of flavors. Whether you enjoy it with a crusty piece of bread on the side or topped with extra cheese and chives, this Baked Potato Soup is bound to become a go-to comfort food in your recipe collection.

So, if you’re looking for a satisfying soup that delivers all the best flavors of a loaded baked potato, this recipe is the answer.

Why You’ll Love This Recipe

1. Comforting and Hearty

This soup is a perfect comfort food, made with creamy textures and the rich flavor of baked potatoes, which make it both satisfying and delicious.

2. Simple Ingredients

With just a few pantry ingredients like potatoes, bacon, cheese, and sour cream, this soup is easy to make without needing any special items.

3. Customizable Toppings

Top the soup with your favorite toppings like extra cheese, green onions, or crumbled bacon. You can personalize it according to your taste!

4. Perfect for Any Occasion

Whether you’re making it for a weeknight dinner or serving it to guests, this Baked Potato Soup is perfect for any occasion.

5. Makes Great Leftovers

The flavors in this soup only improve the next day, making it an excellent option for meal prep or leftovers.

Ingredients

• 4 large russet potatoes, equal to 2 lbs.
• ¾ teaspoon salt
• 6 slices thick-cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 Tablespoons butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Variations

1. Add Vegetables

For more flavor and nutrition, you can add vegetables like carrots, celery, or leeks to the soup.

2. Make It Spicy

Add a pinch of red pepper flakes or a chopped jalapeño to give the soup a little kick.

3. Use Bacon Alternatives

If you prefer a healthier or vegetarian option, you can swap the bacon for turkey bacon or omit it entirely.

4. Go Gluten-Free

To make this soup gluten-free, substitute the flour with a gluten-free flour blend or use cornstarch as a thickening agent.

5. Vegan Version

For a vegan version, use dairy-free sour cream, plant-based cheese, and coconut milk or almond milk instead of half and half.

How to Make the Recipe

Step 1: Bake the Potatoes

Preheat the oven to 400°F (200°C). Wash the russet potatoes thoroughly and poke a few holes in each with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes or until tender. Once done, remove them from the oven and let them cool for a few minutes before peeling and dicing them.

Step 2: Cook the Bacon

While the potatoes are baking, heat a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.

Step 3: Sauté the Onions and Garlic

In the same pot with the bacon drippings, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Step 4: Make the Roux

Add the butter to the pot and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5: Add Broth and Half-and-Half

Slowly add the chicken broth to the roux, whisking constantly to avoid lumps. Stir in the half-and-half and bring the mixture to a simmer. Let it cook for 5-7 minutes, allowing it to thicken slightly.

Step 6: Add the Potatoes

Add the diced baked potatoes to the pot, and season with salt and pepper. Mash some of the potatoes with a spoon or potato masher to give the soup a thicker texture, leaving some potato chunks for added texture.

Step 7: Stir in Sour Cream and Cheese

Stir in the sour cream and shredded cheddar cheese until the cheese has melted and the soup is smooth.

Step 8: Serve

Ladle the soup into bowls and top with crumbled bacon, chives, and additional shredded cheese, if desired.

Tips for Making the Recipe

1. Use Starchy Potatoes: Russet potatoes work best for this soup because of their high starch content, which helps thicken the soup.
2. Mash the Potatoes for Texture: Mashing a portion of the potatoes creates a creamy texture, while leaving some chunks adds heartiness to the soup.
3. Adjust the Thickness: If you prefer a thicker soup, let it simmer longer to reduce. If it’s too thick, add more chicken broth or milk to reach the desired consistency.
4. Don’t Overcook the Bacon: Bacon can quickly go from crispy to burnt, so keep an eye on it and remove it from the pan as soon as it’s crisp.
5. Top with Your Favorite Garnishes: This soup is delicious on its own, but it’s even better with toppings like extra cheese, sour cream, or green onions.

How to Serve

Serve this Baked Potato Soup hot, topped with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and freshly chopped chives. Pair it with a side of crusty bread or a green salad for a complete meal. It’s perfect for a cozy dinner at home or a comforting lunch.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a little extra chicken broth or half-and-half if needed to thin it out.

Freezing

You can freeze the soup for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers. When ready to serve, thaw it overnight in the fridge and reheat on the stove.

Reheating

Reheat the soup on the stove over low heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much during storage.

FAQs

1. Can I use other types of potatoes?

While russet potatoes work best for this soup, you can use Yukon Gold or red potatoes. However, they won’t have the same creamy texture as russets.

2. Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. It will taste even better the next day as the flavors meld together.

3. Can I make this soup in a slow cooker?

Yes, you can! Cook the bacon and sauté the onions, then transfer them along with the remaining ingredients (except the sour cream and cheese) to a slow cooker. Cook on low for 4-6 hours, and add the sour cream and cheese before serving.

4. How can I make this soup vegetarian?

Omit the bacon and use vegetable broth instead of chicken broth. You can also use plant-based sour cream and cheese.

5. Can I freeze this soup?

Yes, you can freeze the soup once it has cooled. Reheat it on the stove, adding more liquid if necessary.

6. How do I make the soup creamier?

To make the soup extra creamy, use whole milk or a higher-fat cream in place of half-and-half.

7. Can I add more vegetables to this soup?

Yes, you can add vegetables like carrots, celery, or leeks for added flavor and texture.

8. How can I make this soup spicier?

Add some red pepper flakes or cayenne pepper for an extra kick of heat.

9. Can I make this soup dairy-free?

Yes, use dairy-free substitutes for the sour cream, cheese, and half-and-half to make the soup dairy-free.

10. What can I serve with this soup?

This soup pairs well with a side of crusty bread, grilled cheese sandwiches, or a simple green salad.

Conclusion

Baked Potato Soup is the ultimate comfort food, bringing together the heartiness of baked potatoes with creamy broth, tangy sour cream, and melted cheese. With its smoky bacon and fresh toppings, this soup is sure to be a favorite in your household. Whether enjoyed on a cold winter night or as a hearty meal for any occasion, it’s a satisfying, flavorful dish that’s perfect for warming you up from the inside out.

Print