There is something incredibly comforting and satisfying about a warm bowl of hearty potato soup that just hits the spot on chilly days. This Baked Potato Soup Recipe is a creamy, cheesy delight loaded with tender chunks of baked potatoes, smoky bacon, and just the right balance of garlic and onion flavor. It’s the kind of soup that wraps you in cozy goodness with every spoonful while being surprisingly simple to make. If you’re craving a dish that feels like a warm hug and is perfect for sharing with friends or family, this recipe is going to become your new go-to comfort food.
Ingredients You’ll Need
The beauty of this Baked Potato Soup Recipe lies in its straightforward list of ingredients where each component plays an essential role. From the rich creaminess provided by sour cream and cheddar cheese to the aromatic foundation built by garlic and onions, every ingredient brings its own magic to the pot.
- Russet potatoes: Baked and scooped, these give the soup its hearty texture and classic potato flavor.
- Bacon: Cooked and crumbled for a smoky crunch that contrasts the creamy soup.
- Onion: Finely chopped to provide sweetness and depth when sautéed.
- Garlic: Minced, it adds an aromatic punch that elevates the flavor profile.
- Unsalted butter: Melts into a savory base, making the soup rich yet balanced.
- All-purpose flour: Helps thicken the soup for that perfect creamy body.
- Chicken broth: Adds savory liquid volume and enhances overall flavor complexity.
- Whole milk or half-and-half: Provides luscious creaminess without overpowering richness.
- Sour cream: Adds tang and silkiness, brightening up the soup’s character.
- Shredded cheddar cheese: Melts into gooey, cheesy goodness for irresistible flavor.
- Salt and black pepper: Essential seasonings to adjust taste perfectly.
- Green onions or chives: Freshly chopped to garnish with a burst of color and mild onion flavor.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the base
Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, allowing them to gently sauté until they become translucent and fragrant. This step is crucial as it forms the savory backbone of the soup, infusing the broth with rich, mellow flavors.
Step 2: Make the roux
Once the onion and garlic are perfectly softened, sprinkle the all-purpose flour into the pot. Stir constantly for 1 to 2 minutes to cook the flour without browning it, forming a roux. This step thickens the soup and gives it that velvety smooth texture we adore in a great potato soup.
Step 3: Add liquids
Gradually whisk in the chicken broth to prevent lumps, keeping the mixture smooth and creamy. Then pour in the milk or half-and-half, stirring constantly to combine everything. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the soup to thicken just right while developing deeper flavor intensity.
Step 4: Incorporate potatoes and cheese
Add the scooped baked potatoes directly into the pot. Use a spoon to mash some portions while leaving other chunks intact for texture contrast. Next, stir in the sour cream and shredded cheddar cheese. The cheese will melt seamlessly, and the sour cream will add a luscious tang that elevates this simple soup into an indulgent treat.
Step 5: Season to perfection
Now it’s time to taste your creation. Season with salt and freshly ground black pepper as needed. The key is to balance out the creamy and cheesy flavors with just the right amount of salt and pepper to bring everything together harmoniously.
Step 6: Serve and garnish
Ladle the soup into warm bowls. Sprinkle generously with crispy crumbled bacon and chopped green onions or chives. You can also add extra shredded cheddar cheese on top if you want to push the cheesy factor even further. This final flourish not only adds flavor but also makes the dish look inviting and festive.
How to Serve Baked Potato Soup Recipe
Garnishes
The perfect garnishes can truly elevate the Baked Potato Soup Recipe experience. Crisp bacon adds smoky crunch, while fresh green onions or chives introduce a pop of color and a lovely mild onion flavor that contrasts beautifully with the creamy base. For a little dairy indulgence, a dollop of sour cream or extra shredded cheddar cheese on top is always a crowd-pleaser.
Side Dishes
This soup pairs wonderfully with classic sides that complement its rich, creamy texture. A crusty baguette or warm garlic bread is ideal for dipping. For lighter balance, a crisp green salad with a tangy vinaigrette adds freshness to round out the meal. Roasted vegetables or steamed broccoli work well for a heartier, vegetable-packed accompaniment.
Creative Ways to Present
For a cozy dinner party or casual family meal, consider serving the soup in hollowed-out mini baking potatoes or bread bowls for charming presentation. You can also layer it into a casserole dish topped with extra cheese and bacon bits, then broil it briefly for a bubbly golden crust. These ideas make sharing the soup feel festive and special.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup Recipe keeps beautifully in an airtight container stored in the refrigerator. It’s best enjoyed within 3 to 4 days to preserve its creamy texture and fresh flavors. Be sure to cool the soup completely before refrigerating to keep it safe and tasty.
Freezing
If you want to stretch this comforting soup even further, freezing is an option. Transfer cooled soup into freezer-safe containers, leaving headspace for expansion. Frozen baked potato soup can last up to 2 months without losing much of its deliciousness. Just note that texture might slightly change; creamy soups sometimes need gentle stirring after thawing.
Reheating
To reheat, warm the soup gently over low to medium heat on the stove, stirring frequently to prevent sticking and ensure even heating. You may want to add a splash of milk or broth if the soup thickened too much after storage. Avoid boiling to maintain that rich, smooth texture that makes this Baked Potato Soup Recipe so irresistible.
FAQs
Can I use different types of potatoes for this soup?
Russet potatoes are ideal for their fluffy texture when baked, but Yukon Gold can also work well if you prefer a creamier potato with a buttery flavor. Just make sure to bake them thoroughly before scooping the flesh into the soup.
Is it possible to make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative. You can also add extra vegetables like corn or mushrooms to enhance the flavor.
Can I use low-fat dairy to lighten this recipe?
Yes, you can substitute low-fat milk and reduced-fat sour cream to make a lighter version of this Baked Potato Soup Recipe. However, keep in mind that the soup may be less rich and creamy but will still taste delicious.
How thick should the soup be?
The soup should be thick enough to coat a spoon but still easily ladled. If it becomes too thick after standing, simply stir in a little broth or milk to reach your desired consistency.
What are some good toppings beyond bacon and cheese?
Try crispy fried onions, sautéed mushrooms, chopped fresh herbs like parsley or dill, or even a sprinkle of smoked paprika or chili flakes for additional flavor layers and texture contrasts.
Final Thoughts
This Baked Potato Soup Recipe is genuinely one of those dishes that manages to feel fancy yet effortless at the same time. Its creamy texture, cheesy richness, and comforting warmth make it a perfect meal to brighten cold evenings or share with people you love. Once you try it, you’ll understand why it becomes a beloved classic to keep coming back to. So go ahead, dig in, and let this cozy bowl of comfort make your day a little better.
Print
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 comforting Baked Potato Soup features creamy mashed russet potatoes blended with savory onion, garlic, and a cheesy broth base. Topped with crispy bacon and fresh green onions, this warm and hearty soup is perfect for chilly days or whenever you crave a rich, flavorful bowl of comfort food.
Ingredients
Main Ingredients
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 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
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 5 minutes until the onions become translucent and fragrant, forming a flavorful foundation for the soup.
- Make the roux: Stir in the all-purpose flour, cooking for 1 to 2 minutes to form a roux. This step helps thicken the soup. Gradually whisk in the chicken broth, ensuring the mixture is smooth with no lumps.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally, so the soup thickens slightly and the flavors meld.
- Incorporate potatoes: Add the scooped baked russet potatoes to the pot. Mash them slightly with a spoon to create a creamy yet textured consistency. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup is rich and creamy.
- Season: Taste the soup and adjust the seasoning with salt and black pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls and garnish each serving with the crumbled crispy bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra flavor and presentation.
Notes
- For a thicker soup, use less milk or let the soup simmer a bit longer to reduce.
- To make it vegetarian, substitute chicken broth with vegetable broth and omit bacon or use a vegetarian bacon alternative.
- This soup can be made in advance and reheated gently on the stovetop; add extra milk if it thickens too much when stored.
- Use freshly baked potatoes rather than boiled for the best flavor and texture.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
