Easy Baked Potato Soup Recipe

If you love loaded baked potatoes, then you’re going to adore this Easy Baked Potato Soup recipe. It’s rich, creamy, and packed with all the flavors of your favorite baked potato—crispy bacon, sharp cheddar cheese, sour cream, and fresh chives. This soup is a quick and easy way to get all the comfort of a loaded baked potato in a spoonful. Whether you’re looking for a cozy dinner or a simple lunch, this baked potato soup recipe is sure to be a hit with the whole family. Keep reading for the step-by-step guide to making this indulgent soup, and learn tips for variations, toppings, and more!

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What is Baked Potato Soup?

Baked Potato Soup is a creamy, hearty soup that captures the essence of a classic loaded baked potato. Made with tender chunks of baked potatoes, bacon, cheese, and sour cream, it’s a rich and satisfying dish. The soup is typically blended to create a smooth texture with some potato chunks left for a hearty bite. Topped with crispy bacon, shredded cheddar, and fresh chives, this soup brings all the familiar flavors of a fully-loaded baked potato into one warm, delicious bowl.

Ingredients List for Easy Baked Potato Soup

To make this delicious and simple soup, you’ll need the following ingredients:

• 4 large russet potatoes, baked (or microwaved) and diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup whole milk
• 1 cup heavy cream (or half-and-half)
• 6 strips of bacon, chopped
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh chives for garnish

Additional Ingredients for Extra Flavor

To give your baked potato soup even more flavor, try adding any of these optional ingredients:

• 1 teaspoon smoked paprika for a smoky depth of flavor
• ½ teaspoon cayenne pepper for a bit of heat
• 1 tablespoon Dijon mustard for a slight tang
• ½ cup chopped green onions for an added crunch and sharpness
• A few dashes of hot sauce for a spicy kick

Substitutions and Variations

This recipe is incredibly flexible and can be adapted to suit different dietary preferences or ingredients you have on hand. Here are some easy substitutions and variations you can try:

• Dairy-Free: Use coconut milk or almond milk in place of cream and milk for a dairy-free version. Substitute dairy-free sour cream and cheese as needed.
• Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian option.
• Low-Fat: Use light sour cream, reduced-fat cheese, and milk instead of cream to reduce the calorie content.
• Vegan: Omit the bacon, use plant-based milk and cream, and substitute dairy-free cheese and sour cream.
• Chunky or Smooth: You can blend the soup completely for a smooth texture or leave some potato chunks for a heartier consistency.

Step-by-Step Cooking Instructions

Now that you’ve got your ingredients ready, here’s how to make this easy baked potato soup:

1. Bake the Potatoes
   Begin by baking the potatoes. You can do this in the oven at 400°F (200°C) for about 45 minutes until tender. Alternatively, you can microwave the potatoes for about 8-10 minutes, turning halfway through. Once baked, let them cool slightly, then peel (optional) and dice into small chunks.
2. Cook the Bacon
   While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Once cooked, remove the bacon with a slotted spoon and set aside on a paper towel to drain. Leave about 1-2 tablespoons of the bacon grease in the pot for flavor. If you prefer a lighter soup, you can use butter instead.
3. Sauté the Onions and Garlic
   Add 2 tablespoons of butter to the bacon fat in the pot (or use butter only if skipping bacon). Once melted, add the diced onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
4. Make the Roux
   Sprinkle the flour over the sautéed onions and garlic. Stir constantly to cook the flour for about 2 minutes. This roux will thicken the soup and give it a smooth, creamy consistency.
5. Add Broth and Potatoes
   Slowly whisk in the chicken broth, stirring to combine with the roux. Add the diced baked potatoes to the pot. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the potatoes to soften further.
6. Blend the Soup
   For a creamier soup, use an immersion blender to blend some of the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot. Leave some chunks of potatoes for texture, or blend the soup completely for a smoother finish.
7. Add Milk, Cream, and Cheese
   Stir in the whole milk, heavy cream, and shredded cheddar cheese. Let the cheese melt into the soup, stirring occasionally. Be sure not to let the soup boil after adding the dairy, as it can cause the milk to curdle. Cook over low heat for 5-10 more minutes to warm through.
8. Stir in Sour Cream
   Remove the soup from heat and stir in the sour cream. This will add richness and a slightly tangy flavor, similar to a loaded baked potato. Season the soup with salt and pepper to taste.
9. Serve Hot
   Ladle the soup into bowls and garnish with crispy bacon, extra shredded cheddar cheese, fresh chives, and any other toppings you enjoy.

How to Cook Baked Potato Soup: A Step-by-Step Guide

Here’s a quick breakdown of how to make this easy baked potato soup:

1. Bake the potatoes until tender and dice them.
2. Cook bacon until crispy, set aside.
3. Sauté onions and garlic in bacon fat or butter.
4. Make a roux with flour and butter.
5. Add broth and potatoes and simmer.
6. Blend the soup to desired consistency.
7. Stir in milk, cream, and cheese until melted.
8. Finish with sour cream and season to taste.
9. Serve hot with your favorite toppings.

Common Mistakes to Avoid

• Skipping the Roux: The roux (flour and butter mixture) is essential for thickening the soup. Don’t skip this step or the soup may be too thin.
• Over-blending the Soup: If you want a chunkier texture, avoid blending all of the soup. Leave some potato chunks intact for a heartier bite.
• Letting the Soup Boil: After adding milk and cream, keep the heat low to prevent the soup from boiling, which can cause curdling.
• Undersalting: Potatoes can absorb a lot of salt, so be sure to season your soup generously.

Serving and Presentation Tips

Elevate your baked potato soup with thoughtful serving and presentation techniques:

• Toppings Bar: Create a toppings bar with shredded cheese, crispy bacon, sour cream, chopped chives, and green onions. Let everyone customize their own bowl.
• Crusty Bread: Serve the soup with warm, crusty bread for dipping or alongside garlic bread for extra flavor.
• Garnish with Color: Add vibrant garnishes like fresh herbs, green onions, or a sprinkle of paprika for an eye-catching presentation.

How to Serve Baked Potato Soup

Here are a few serving ideas for your baked potato soup:

• As a Main Course: Serve a large bowl of soup with a side salad and bread for a filling dinner.
• As an Appetizer: Offer smaller portions of the soup as an appetizer before a main dish.
• With Toppings: Load up each bowl with crispy bacon, cheese, sour cream, and fresh chives to replicate a classic baked potato.

Presentation Ideas for Baked Potato Soup

• Serve in Bread Bowls: For a fun and indulgent presentation, hollow out small loaves of sourdough bread and serve the soup inside.
• Layer the Toppings: For a visually appealing bowl, layer the toppings, starting with bacon, then cheese, and finally fresh chives or green onions.
• Mini Mason Jars: Serve the soup in mini mason jars for a charming appetizer presentation at parties or gatherings.

Baked Potato Soup Recipe Tips

• Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen it.
• Freezing: You can freeze baked potato soup, but it’s best to leave out the dairy and add it in when reheating, as dairy can separate when frozen.
• Thicken the Soup: If the soup is too thin, simmer it uncovered for a few extra minutes to let it reduce. You can also add a little extra flour or mash some of the potatoes to thicken the texture.

Frequently Asked Questions (FAQs)

1. Can I freeze baked potato soup?
Yes, but it’s best to leave out the dairy (milk, cream, and sour cream) before freezing. Add these ingredients when reheating to avoid a grainy texture.

2. What type of potatoes should I use?
Russet potatoes are the best choice for this soup because they have a high starch content, making the soup creamy and thick.

3. Can I use leftover baked potatoes?
Absolutely! Leftover baked potatoes work perfectly in this recipe, cutting down on prep time.

4. How can I make this soup thicker?
If your soup is too thin, try mashing some of the potatoes with a potato masher or adding a bit more flour in the roux stage.

5. Can I use half-and-half instead of cream?
Yes, you can substitute half-and-half for heavy cream if you prefer a lighter version. Just keep in mind that the soup may not be as rich.

Conclusion

This Easy Baked Potato Soup recipe is the perfect way to enjoy all the flavors of a loaded baked potato in a warm, comforting bowl. With simple ingredients and minimal prep, you can have a delicious homemade meal that the whole family will love. Customize it with your favorite toppings like crispy bacon, shredded cheese, and sour cream to make it even more indulgent. Whether served as an appetizer or a main dish, this baked potato soup is sure to become a staple in your recipe collection. Ready to give it a try? Grab those potatoes and start cooking today!

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