Baked Potato Soup Recipe

If you have ever wanted to indulge in a comforting, creamy, and truly satisfying bowl of warmth, this Baked Potato Soup is exactly what your soul needs. This recipe brings together the classic flavors of russet potatoes, crispy bacon, sharp cheddar cheese, and a hint of garlic, all simmered into a velvety soup that promises to fill your kitchen with the most irresistible aroma. Whether you’re looking for a cozy meal on a chilly evening or a crowd-pleaser for your next gathering, Baked Potato Soup offers both simplicity and richness in every spoonful, making it a beloved favorite that’s just as fun to make as it is to eat.

Ingredients You’ll Need

The beauty of this Baked Potato Soup is in its straightforward, pantry-friendly ingredients that everyone loves, each one playing a vital role in creating the soup’s luscious texture, savory depth, and vibrant color. Get ready to gather these essentials and make magic happen!

• Russet potatoes (4 large, about 2 lbs.): The starchy backbone of the soup, perfect for creamy mashing and thickening the broth.
• Salt (¾ teaspoon): Enhances all the flavors without overpowering the dish.
• Thick-cut bacon (6 slices): Adds a smoky crunch and rich depth; cook until crisp for the best texture.
• Yellow onion (1 large): Offers a sweet, savory foundation when sautéed gently.
• Garlic (3 cloves, minced): Brings an aromatic punch that elevates the entire flavor profile.
• Butter (2 tablespoons): Adds silkiness and richness to the roux, essential for that perfect creamy base.
• Flour (¼ cup): Works with butter to thicken the soup without lumps.
• Chicken broth (3 ½ cups): Provides a savory, meaty backdrop and keeps the soup hearty.
• Half and half (2 cups): Creates a silky, creamy texture that makes each spoonful downright luxurious.
• Sour cream (¾ cup): Adds tanginess and creaminess, balancing rich flavors perfectly.
• Pepper (½ teaspoon): Adds a gentle warmth and subtle kick.
• Shredded cheddar cheese (2 cups): Melts into the soup, offering a sharp, cheesy goodness that’s utterly irresistible.
• Chives (1/8 cup, finely diced): Provides a fresh, oniony brightness as a finishing touch.

How to Make Baked Potato Soup

Step 1: Prep Your Ingredients

To start on the right foot, shred the cheddar cheese from a block and measure out the sour cream and half and half, letting them come to room temperature. This simple step helps the cheese melt smoothly and incorporates everything seamlessly when cooked.

Step 2: Cook the Bacon

Using kitchen shears, cut the bacon into 1-inch squares before slowly cooking it in a large pot over low heat. Rotate occasionally as the pieces shrink and crisp up to golden perfection. Set the crispy bacon aside but keep 2 tablespoons of drippings in the pot—this flavorful fat forms the base of your soup.

Step 3: Prepare the Potatoes

While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with water plus 1 inch above the potatoes, then sprinkle in the salt. Boil gently for about 20 minutes until the potatoes are fork tender. Drain and give them a gentle mash, creating the creamy texture foundational to the Baked Potato Soup.

Step 4: Sauté Aromatics

Add diced onion to the pot with bacon drippings and cook until soft and fragrant, about 5 minutes. Then, stir in minced garlic and butter, cooking for one more minute. These aromatics build richness and complexity that every bite will showcase.

Step 5: Make the Roux and Add Broth

Whisk in the flour and use a silicone spatula to stir continuously for a full minute, removing any raw flour taste. Gradually pour in the chicken broth, loosening any bacon bits stuck on the bottom of the pot—these little treasures boost the soup’s flavor.

Step 6: Incorporate Half and Half and Simmer

Slowly add the half and half, bringing the mixture to a boil before lowering to a gentle simmer. This step enriches the soup’s creamy consistency, making every spoonful smooth and indulgent.

Step 7: Mix in Potatoes, Sour Cream, and Pepper

Stir in the mashed potatoes, then fold in the sour cream and pepper. Once combined, remove the soup from the heat. For a creamier, silkier texture, blend partially or fully using an immersion blender, or in batches with a traditional blender.

Step 8: Add Cheese and Finish

Gradually sprinkle in shredded cheddar cheese, stirring gently to melt it evenly. Be sure the soup base isn’t too hot to prevent the cheese from clumping—we want it melty and smooth. The soup will thicken nicely as it cools.

Step 9: Garnish and Serve

Sprinkle the finished soup with finely diced chives and crispy bacon pieces before ladling into bowls. Now, it’s ready to enjoy!

How to Serve Baked Potato Soup

Garnishes

Garnishes are where you can get creative or keep it classic. Chopped chives provide a pop of bright green and a gentle onion flavor that cuts through the richness. Crumbled crisp bacon adds texture and a smoky contrast. A dollop of sour cream or a little extra shredded cheese on top can turn each bowl into a delightful masterpiece, inviting your guests to personalize their bowls.

Side Dishes

Because Baked Potato Soup is luscious and filling, simple side dishes work best. A fresh green salad with a tangy vinaigrette pairs beautifully to balance the creaminess. Crusty bread, like a warm baguette or garlic bread, is perfect for sopping up every drop of this hearty soup. For something fun, try serving with crispy roasted vegetables or a side of corn muffins to keep the meal cozy and satisfying.

Creative Ways to Present

Take your presentation up a notch by serving the soup in charming bread bowls for an inviting and rustic look. Experiment by swirling in a drizzle of homemade pesto or hot sauce for a new flavor twist. Layer bowls with multiple garnishes, creating a colorful and textured appearance that will have everyone reaching for seconds, amazed at how good soup can look as well as taste.

Make Ahead and Storage

Storing Leftovers

Baked Potato Soup keeps wonderfully overnight in an airtight container stored in the refrigerator. The flavors develop even further as it rests, making it an excellent make-ahead meal. When you’re ready to enjoy, a gentle reheat on the stove or in the microwave works best—just give it a good stir to reassociate the creamy texture.

Freezing

You can freeze Baked Potato Soup to enjoy later, but be mindful that the texture may slightly change due to the dairy content. Transfer cooled soup into freezer-safe containers, leaving some room at the top for expansion. Thaw overnight in the refrigerator before reheating slowly on the stove, stirring often to bring back that lush consistency.

Reheating

When reheating, it’s important to do so over low to medium heat to avoid scorching or breaking the soup. Stir frequently and, if needed, add a splash of chicken broth or half and half to loosen it up. This careful warming ensures your Baked Potato Soup remains creamy and delicious, just like the first time you made it.

FAQs

Can I use a different type of potato for this soup?

Russet potatoes are best suited because of their starchy texture, which helps thicken the soup beautifully. Using waxy potatoes like red or new potatoes will result in a less creamy texture, so it’s best to stick with russets for classic Baked Potato Soup.

Is it possible to make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative. You can also sauté vegetables like mushrooms or smoked paprika to add depth and a smoky flavor that mimics bacon.

Can I prepare this soup in a slow cooker?

Yes, you can adapt the recipe by cooking the potatoes and aromatics first, then combining all ingredients in a slow cooker set on low for 4-6 hours. Add cheese and sour cream at the end for the freshest, creamiest finish.

What is the best cheese to use for melting in this soup?

Sharp cheddar cheese is ideal because it melts smoothly and adds a bold, tangy flavor that complements the potatoes perfectly. You can try mixing in some Monterey Jack or Gruyère for a milder, nuttier note, but stick with cheddar for authentic Baked Potato Soup taste.

Can I make this soup dairy-free?

For a dairy-free version, use plant-based milk and sour cream alternatives, such as oat milk and cashew cream. Be sure to choose dairy-free cheese that melts well. The soup may have a slightly different flavor but will still be creamy and satisfying.

Final Thoughts

This Baked Potato Soup recipe is more than just a meal; it’s a warm hug on a chilly day, a celebration of simple ingredients turned into an extraordinary dish. It’s easy enough for a weeknight dinner but elegant enough to impress guests. So go on, gather your ingredients, and dive into this creamy, cheesy delight that’s pure comfort in a bowl. Your taste buds—and your heart—will thank you.

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