If you are craving a bowl of pure comfort and warmth, this Baked Potato Soup Recipe is exactly what you need. It perfectly captures the cozy essence of loaded baked potatoes, transformed into a luscious, creamy soup that’s packed with savory flavors from crispy bacon, sharp cheddar, and fresh green onions. Each spoonful offers a delightful balance of velvety texture and hearty ingredients that make it an all-time favorite for chilly days or whenever you want a hearty bowl of happiness.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to unlocking the soul-soothing taste of this soup. Every component plays a vital role, from creating the creamy base to adding layers of texture and flavor.
- Russet potatoes: Baked and diced, they provide the earthy, soft foundation for that classic baked potato taste.
- Bacon: Chopped and cooked crispy for a smoky crunch that’s simply irresistible.
- Onion: Diced and sautéed to add sweetness and depth to the soup base.
- Garlic: Minced fresh for a subtle aromatic boost.
- All-purpose flour: Used to create a silky roux that thickens the soup perfectly.
- Milk: Adds creaminess without weighing the soup down.
- Chicken broth: Brings a savory, comforting base to the mix.
- Sour cream: Stirred in for tangy richness and smooth texture.
- Cheddar cheese: Sharp and melty, it deepens the flavor and adds that melted goodness everyone loves.
- Green onions: Chopped fresh for a bright, crisp finish and color contrast.
- Salt and pepper: Adjusted to taste to enhance all the flavors beautifully.
How to Make Baked Potato Soup Recipe
Step 1: Cook Bacon and Sauté Aromatics
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s nice and crispy. Once done, use a slotted spoon to remove the bacon, leaving about 2 tablespoons of that flavorful bacon fat behind. Next, add the diced onion and cook it slowly until soft and translucent, about 5 minutes. Toss in the minced garlic and sauté for another minute to release those lovely aromas.
Step 2: Make the Roux and Build the Soup Base
Sprinkle the flour evenly over the softened onions and garlic, stirring constantly to form a roux. This step takes about 1 to 2 minutes and is essential for thickening the soup later. Once the roux looks bubbly and golden, slowly pour in the milk and chicken broth while whisking steadily to prevent lumps. Bring the mixture to a simmer, letting it cook for 5 to 7 minutes to lightly thicken the base.
Step 3: Add Potatoes and Final Flavor Boosts
Now for the star ingredient: the baked, peeled, and diced russet potatoes. Gently fold them into the pot and use a potato masher or the back of a spoon to lightly mash some of the chunks—this way, you maintain a perfect balance of creamy and chunky textures. Stir in the sour cream and shredded cheddar cheese until everything is melted and wonderfully combined. Finally, season with salt and pepper to taste to bring all the flavors into harmony.
Step 4: Serve with Crispy Bacon and Fresh Toppings
Before serving, sprinkle the reserved crispy bacon pieces on top along with additional cheddar and a handful of chopped green onions for a fresh, vibrant punch. Your Baked Potato Soup Recipe is now ready to be enjoyed warm and full of flavor.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishing is where you can have fun and make this soup truly yours. Crispy bacon bits add crunch, shredded cheddar cheese offers extra gooeyness, and chopped green onions bring a fresh zing. Consider a dollop of sour cream or even a sprinkle of paprika for that pretty final touch.
Side Dishes
This soup shines as a hearty main dish but pairs beautifully with crusty bread or soft dinner rolls to soak up every last drop. A light side salad with tangy vinaigrette also contrasts beautifully, cutting through the richness with refreshing crispness.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic mugs or mini crocks, perfect for warming hands and hearts. You can also create individual loaded soup bowls with toppings arranged separately, letting everyone customize their own soup experience—because personalization makes a meal even better.
Make Ahead and Storage
Storing Leftovers
Your delicious Baked Potato Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to keep it fresh and flavorful.
Freezing
Freezing potato soup can be a bit tricky due to the dairy, but it is doable if done right. Use a freezer-safe container, leaving some space for expansion. Frozen soup can last about 2 months. When thawing, do so overnight in the fridge for best texture and flavor retention.
Reheating
When you’re ready to enjoy your leftovers, reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup thickens too much, simply add a splash of milk or broth to bring back its creamy consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika or liquid smoke for that smoky flavor without the meat.
What type of potatoes work best?
Russet potatoes are ideal for this Baked Potato Soup Recipe because they bake up fluffy and absorb flavors well. Their starchiness gives the soup a naturally creamy texture after mashing a few chunks.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and adds a tangy brightness while keeping the soup creamy. Just be gentle when stirring in to avoid curdling.
How thick should the soup be?
The soup should be velvety and moderately thick, not too runny or overly dense. The roux and potato chunks create a pleasant body, so you want a consistency that coats your spoon easily.
Is it possible to make this soup in a slow cooker?
Definitely! Start by cooking the bacon and onions separately, then combine all ingredients in the slow cooker and cook on low for 4-6 hours. Add cheese and sour cream just before serving.
Final Thoughts
If you’ve been searching for a comforting, flavorful dish that feels like a warm hug in a bowl, this Baked Potato Soup Recipe is your new go-to. It combines simple ingredients with loving preparation to deliver a soup that’s rich, creamy, and endlessly satisfying. Don’t hesitate to make a big pot and share this cozy classic with family and friends—you’ll be amazed at how quickly it disappears!
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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
- Diet: Gluten Free
Description
This creamy and comforting Baked Potato Soup is packed with the hearty flavors of russet potatoes, crispy bacon, sharp cheddar, and a touch of sour cream. Perfect for chilly days, this soup combines rich textures and classic ingredients for a satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Soup Base
- 4 large russet potatoes (baked, peeled, and diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 4 cups milk
- 2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Toppings
- 6 slices bacon (chopped)
- 1/4 cup chopped green onions
- Extra shredded cheddar cheese (optional)
Instructions
- Cook the Bacon and Onions: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add the diced onion to the pot and cook until soft and translucent, approximately 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make the Roux and Add Liquids: Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1 to 2 minutes to eliminate the raw flour taste and slightly thicken the base. Slowly whisk in the milk and chicken broth, ensuring the mixture stays smooth without lumps. Bring the soup to a gentle simmer and cook for 5 to 7 minutes until it thickens slightly.
- Add Potatoes and Finish the Soup: Stir in the diced baked potatoes. Use a potato masher or the back of a spoon to gently break down some of the potatoes into smaller pieces to create a creamy texture while leaving some chunks for bite and visual interest. Mix in the sour cream and shredded cheddar cheese until melted and fully combined. Season with salt and pepper to your preference.
- Serve and Garnish: Ladle the soup into bowls while hot. Top with the reserved crispy bacon, extra shredded cheddar, and chopped green onions as desired. Serve immediately for best flavor and texture.
Notes
- Bake the potatoes ahead of time to reduce preparation time when making the soup.
- For a smoother, creamier soup, blend part of the soup with an immersion blender before adding the sour cream and cheese.
- Substitute plain Greek yogurt for sour cream to add a tangier flavor and extra protein.
- Use gluten-free flour to make this recipe gluten-free.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop.
