Baked Potato Soup Recipe

There's nothing quite as comforting as a warm bowl of baked potato soup on a chilly evening. This creamy, hearty dish captures the essence of a loaded baked potato, complete with crispy bacon, melty cheese, and a dollop of sour cream. It’s a crowd-pleaser that’s as satisfying as it is simple to make.

this Recipes

I first discovered this recipe during a snowy weekend when I craved something rich and soothing. Little did I know, it would quickly become a family favorite, with everyone requesting seconds and even thirds! Let’s dive into what makes this soup so irresistible.

Why You'll Love This Baked Potato Soup

Get ready to meet your new go-to comfort food. This baked potato soup is everything you love about baked potatoes, transformed into a creamy, spoonable delight.

First, it’s incredibly easy to make. With just one pot and a handful of simple steps, you’ll have a luxurious soup ready in no time. No complicated techniques here—just straightforward cooking.

This soup is also wonderfully customizable. Whether you prefer it loaded with toppings or kept simple, you can tailor it to suit your taste. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

Finally, it’s a budget-friendly dish that makes the most of pantry staples. You’ll love how affordable it is to create such a rich and satisfying meal.

Now that you’re sold, let’s talk about the key ingredients that make this soup shine.

Ingredients Notes

The magic of this baked potato soup lies in its simple yet flavorful ingredients. Each one plays a role in creating the creamy, savory goodness that’s hard to resist.

Russet Potatoes: These starchy potatoes are perfect for soups, as they break down beautifully to create a velvety texture. Make sure to peel and dice them for even cooking.

Bacon: The crispy, salty bits of bacon add a smoky flavor that elevates the soup. Save the rendered fat—it’s liquid gold for sautéing the onions.

Onions and Garlic: These aromatics form the flavor base of the soup. Sautéed in bacon fat, they add depth and richness to every bite.

Chicken Broth: This is the foundation of the soup’s flavor. Opt for low-sodium broth so you can control the seasoning.

Heavy Cream: For that luxurious creaminess, heavy cream is a must. If you prefer a lighter version, half-and-half works too.

You’ll also need butter, sour cream, shredded cheese, and green onions for topping. A heavy-bottomed pot or Dutch oven is the only special equipment required.

How To Make This Baked Potato Soup

Making this soup is as easy as it gets, but the result tastes like you’ve spent hours in the kitchen. Here’s how to do it step by step.

Start by cooking the bacon in your pot over medium heat. Once it’s crispy, remove it and set it aside, leaving the fat behind. This will be your secret weapon for adding flavor to the soup.

Add diced onions to the pot and sauté them until they’re translucent and fragrant. Toss in minced garlic, cooking for just a minute to release its aroma.

Next, add the peeled and diced potatoes, along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender. This usually takes about 15-20 minutes.

Once the potatoes are soft, use a potato masher or an immersion blender to break them down into the desired consistency. For a chunkier soup, mash lightly. For a silky texture, blend until smooth.

Stir in the heavy cream and butter, letting them melt into the soup. Adjust the seasoning with salt and pepper to taste. Ladle the soup into bowls, then top with crumbled bacon, shredded cheese, sour cream, and green onions.

From start to finish, you’ll have this hearty soup on the table in under an hour.

Storage Options

This soup is a fantastic make-ahead meal, as it stores and reheats beautifully.

For refrigeration, let the soup cool completely, then transfer it to an airtight container. It will keep well for up to 3 days.

To freeze, place the soup in freezer-safe containers, leaving a bit of room for expansion. Thaw it in the fridge overnight before reheating.

When reheating, use a pot on low heat and stir frequently to avoid curdling. Add a splash of chicken broth or cream if the soup thickens too much during storage.

Variations and Substitutions

This baked potato soup is incredibly versatile, making it perfect for experimenting.

For a vegetarian version, skip the bacon and use vegetable broth. You can add smoked paprika or liquid smoke for that smoky flavor.

Want a healthier option? Substitute Greek yogurt for sour cream and use milk instead of heavy cream. The soup will still be creamy but with fewer calories.

Cheddar cheese is classic, but you can mix things up with gouda, pepper jack, or even blue cheese for a more intense flavor.

If you love heat, sprinkle some red pepper flakes or add diced jalapeños. A drizzle of hot sauce over the top is another delicious option.

Finally, consider adding other veggies like carrots, celery, or leeks for extra nutrition. They blend seamlessly into the soup and add a lovely complexity.

With its rich flavor, simple preparation, and endless adaptability, this baked potato soup is destined to become a staple in your kitchen. So grab your favorite pot and start cooking—you’ll be glad you did!

Print