If you’re craving something comforting, cozy, and downright indulgent, this Baked Potato Soup Recipe is the perfect solution. Imagine a velvety, creamy soup loaded with all the flavors of a loaded baked potato—cheddar cheese, crispy bacon, sour cream, and green onions—all coming together in one warm bowl. It’s the kind of dish that feels like a big, delicious hug on a chilly day, and it’s surprisingly simple to whip up with pantry-friendly ingredients.
Ingredients You’ll Need
This soup proves that the best dishes often come from uncomplicated ingredients that each play a crucial role in building flavor and texture. From creamy dairy to crispy bacon, every element brings something special to the table.
- Russet potatoes, baked and scooped: The hearty base that gives the soup its classic potato flavor and a creamy texture once mashed.
- Bacon, cooked and crumbled: Adds a crunchy, smoky contrast that elevates the richness of the soup.
- Medium onion, finely chopped: Provides a sweet and savory aroma when sautéed, layering flavor early on.
- Garlic cloves, minced: Infuses a subtle depth of savory warmth without overpowering the dish.
- Unsalted butter: A rich fat that starts the soup base and adds silkiness.
- All-purpose flour: Helps thicken the soup for that perfect creamy consistency.
- Chicken broth: Brings a savory background note and balances the richness of the dairy.
- Whole milk or half-and-half: Makes the soup luxuriously creamy and smooth.
- Sour cream: Adds tanginess and extra creaminess to highlight the potato’s mild sweetness.
- Shredded cheddar cheese: Melts into gooey pockets of savory goodness throughout the soup.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
- Green onions or chives, chopped: Brightens the dish with fresh color and a mild onion bite as a garnish.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Flavorful Base
Start by melting the butter in a large pot over medium heat, then add the finely chopped onion and minced garlic. Sauté them until the onions are translucent and soft, releasing their natural sweetness and fragrant aroma. This base layer sets the stage for the rich, comforting flavors ahead.
Step 2: Create a Smooth Roux
Sprinkle in the flour and stir constantly for about 1 to 2 minutes. This cooking step eliminates the raw flour taste and begins thickening the soup. Stir in the chicken broth gradually, whisking continuously to avoid lumps and create a smooth, velvety liquid.
Step 3: Add the Creamy Liquids
Pour in your milk or half-and-half and bring everything to a gentle simmer. This is when your soup really starts to develop that signature creamy texture. Let it cook for roughly 10 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon without being too heavy.
Step 4: Incorporate the Baked Potatoes and Dairy Goodies
Now comes the star of the show—add the scooped baked potatoes into the pot. Mash them slightly with your spoon to give the soup some body but still leave some chunks for bite. Stir in the sour cream and shredded cheddar cheese until the cheese melts thoroughly, making the soup decadent and cheesy.
Step 5: Season to Perfection
Give your soup a taste and season with salt and freshly ground black pepper. This final seasoning is crucial to balancing the rich and creamy flavors with just the right amount of seasoning punch.
Step 6: Serve Up and Enjoy
Ladle the soup into warm bowls and get ready for the best part—topping! Garnish with crispy bacon bits, bright green onions or chives, and a little extra shredded cheddar for that irresistible, mouth-watering finish.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishes turn this soup from simple to spectacular. The crisp bacon adds texture and smoky depth, while the green onions or chives provide freshness and a lovely pop of color. If you want to get extra cheesy, sprinkle more cheddar on top so it melts right into the warm soup when served.
Side Dishes
This soup is a hearty meal on its own, but serving it alongside a crisp green salad or a slice of crusty bread can make it even more satisfying. Garlic bread or buttery dinner rolls are especially wonderful to mop up every last drop of that creamy goodness.
Creative Ways to Present
For a fun twist, try serving the soup inside hollowed-out mini baked potatoes or small bread bowls. This adds an elegant touch for entertaining or family dinners and makes each portion feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover baked potato soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent any odors from sneaking in.
Freezing
You can freeze this soup, but because it’s dairy-rich, it might slightly change the texture when thawed. Freeze it in tightly sealed containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Rewarm your soup slowly on the stovetop over low heat, stirring frequently to keep it smooth and prevent it from sticking or curdling. If it feels too thick, add a splash of milk or broth to loosen it up and restore that creamy consistency.
FAQs
Can I use regular potatoes instead of russet potatoes?
Russet potatoes are ideal because of their fluffy texture when baked, which makes the soup creamy and smooth. However, you can use Yukon Gold potatoes; just expect the texture to be a bit creamier and less starchy.
Is it possible to make this recipe vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit the bacon or substitute it with vegetarian bacon bits. The soup will still be rich and flavorful thanks to the cheese and sour cream.
Can I make this soup dairy-free?
To make a dairy-free version, swap the butter for olive oil, use a dairy-free milk alternative like almond or oat milk, and substitute sour cream with a dairy-free option. Nutritional yeast can also add cheesy flavor without dairy.
How can I thicken the soup if it’s too runny?
If your soup isn’t thick enough after simmering, mix a small amount of cornstarch with cold water and stir it in gradually while cooking. Let it simmer a few more minutes until it reaches your desired thickness.
Can I prepare the baked potatoes ahead of time?
Yes! Baking and scooping the potatoes in advance saves time. Just keep them wrapped tightly in foil or plastic wrap and refrigerate until you’re ready to add them to the soup. This also helps the potatoes retain moisture and flavor.
Final Thoughts
This Baked Potato Soup Recipe is one of those beloved classics that never fails to satisfy. It’s warm, indulgent, and loaded with comforting flavors that remind you of home. Once you try it, you’ll find yourself reaching for it on chilly nights or anytime you want a little culinary comfort. So grab your potatoes, gather your ingredients, and let this soup become your new favorite.
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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
A comforting and creamy baked potato soup featuring tender russet potatoes, crispy bacon, sharp cheddar cheese, and a velvety base made with butter, flour, chicken broth, and milk. This hearty soup is perfect for chilly days and serves six generously.
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 the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux, which will help thicken the soup. 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 and bring the soup to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes into the pot. Use a spoon to mash some of them slightly, creating a creamy texture with chunks of potato. Stir in the sour cream and shredded cheddar cheese, continuing to stir until the cheese melts and the soup is creamy and well combined.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls. Garnish each serving with the crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired. Serve hot and enjoy.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
- Russet potatoes work best for a fluffy interior but you can use other starchy potatoes if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it dairy-free, substitute milk, sour cream, and cheese with plant-based alternatives.
- If the soup is too thick, thin it with a little extra broth or milk to reach your desired consistency.
