If you’re craving a cozy, comforting meal that’s bursting with flavor and creamy goodness, this Baked Potato Soup Recipe is an absolute must-try. Imagine the perfect harmony of rich cheddar cheese, smoky bacon, tender baked potatoes, and a velvety broth all combined in one bowl of pure delight. It’s the kind of dish that warms you inside out and feels like a big, tasty hug after a long day. Whether you’re whipping it up for a weeknight dinner or serving it to friends, this soup turns humble ingredients into something extraordinary.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity—each ingredient plays a special role in creating deep layers of flavor, creamy texture, and inviting color. Let’s take a look at what you’ll need to bring this comforting bowl to life.
- Russet potatoes: Baked and scooped, they provide the hearty base and luscious texture that’s key to this soup.
- Bacon slices: Crispy and crumbled, bacon adds that irresistible smoky crunch that elevates every spoonful.
- Medium onion: Finely chopped and sautéed, onions infuse the broth with aromatic sweetness.
- Garlic cloves: Minced and gently cooked, garlic delivers a warm, mellow depth to the soup.
- Unsalted butter: Melted for richness, butter creates the perfect foundation for sautéing and the roux.
- All-purpose flour: Helps thicken the soup, giving it that wonderfully creamy consistency.
- Chicken broth: The flavorful liquid that brings all ingredients together in a comforting simmer.
- Whole milk or half-and-half: Adds creaminess without overpowering the other flavors.
- Sour cream: Stirred in for tangy smoothness, balancing the richness beautifully.
- Shredded cheddar cheese: Melts into the soup, layering in sharp, gooey goodness.
- Salt and black pepper: To season and enhance all those wonderful flavors perfectly.
- Green onions or chives: Freshly chopped for a vibrant, mild oniony garnish that adds brightness.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the base
Start by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté these until the onions turn translucent and the garlic releases its fragrant aroma—about five minutes. This step builds the flavorful backbone of your soup, filling your kitchen with a warm, inviting scent that promises something special is coming.
Step 2: Make the roux
Next, sprinkle the all-purpose flour into the pot and stir it in with the butter, onion, and garlic mixture. Cook this for 1 to 2 minutes, allowing the flour to toast just a bit without browning. This little “roux” is the secret to thickening your soup, ensuring each spoonful is satisfyingly rich and creamy.
Step 3: Add liquids
Gradually whisk in the chicken broth, making sure the mixture stays smooth and lump-free. Then pour in your choice of whole milk or half-and-half. Bring everything up to a gentle simmer. Let the soup cook for about 10 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. By this point, you’ll notice the soup developing a velvety texture that feels downright indulgent.
Step 4: Incorporate potatoes
Now, it’s time to add the star ingredient—the scooped baked potatoes. Stir them into the pot and mash slightly with your spoon for a mix of creamy and chunky textures. Then fold in the sour cream and shredded cheddar cheese, stirring until the cheese melts and the soup becomes luxuriously smooth and creamy. This combination creates that signature cheesy, tangy comfort you expect from a perfect baked potato soup.
Step 5: Season
After all the goodness comes together, taste your soup and season with salt and freshly ground black pepper as needed. The seasoning brings all the flavors into harmony, lifting the richness while ensuring every bite is perfectly balanced.
Step 6: Serve
Ladle the soup into your favorite bowls, then sprinkle generously with crumbled bacon, freshly chopped green onions or chives, and even extra shredded cheddar if you’re feeling decadent. These garnishes add final texture and bursts of savory brightness, making every bowl truly irresistible.
How to Serve Baked Potato Soup Recipe
Garnishes
The garnishes are where you can really let your creativity shine. Crumbled bacon adds that smoky crunch that contrasts wonderfully with the silky soup. Green onions or chives bring fresh color and a gentle onion bite. Don’t hesitate to add an extra handful of cheddar cheese on top—melting into the warmth of the soup, it creates an irresistible cheesy blanket.
Side Dishes
This soup pairs beautifully with a crisp green salad to add freshness or some crusty bread to soak up every last spoonful of creamy goodness. Garlic bread or a warm bread roll can turn this soup into a complete, satisfying meal perfect for any day of the week.
Creative Ways to Present
Serve this soup in hollowed-out mini baked potatoes or bread bowls for a fun twist that amps up the cozy factor. You can also top it with a dollop of sour cream and a sprinkling of paprika for an extra pop of flavor and color. Presentation adds to the experience, so don’t be shy about making it look as inviting as it tastes!
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a perfect make-ahead option for busy days when you want something comforting ready to go.
Freezing
If you want to freeze this soup, be mindful that dairy-heavy soups can sometimes change texture after freezing. For best results, freeze the soup before adding cheese and sour cream. When reheating, stir in these ingredients fresh to keep that creamy texture intact and delicious.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring frequently. This keeps it smooth and prevents scorching. If the soup thickens too much, a splash of milk or broth will bring it back to the perfect creamy consistency in no time.
FAQs
Can I use other types of potatoes for this Baked Potato Soup Recipe?
Russet potatoes are ideal because of their starchy texture, which creates that perfect creamy base. However, Yukon Golds can work too, offering a slightly buttery flavor and smoother texture. Avoid waxy potatoes as they won’t mash as well.
Is it possible to make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit the bacon or use vegetarian bacon alternatives. You can still enjoy the rich, creamy texture and hearty flavors without meat.
Can I make this soup dairy-free?
Yes! Substitute the butter with a plant-based margarine, use dairy-free milk like almond or oat milk, and find a dairy-free sour cream alternative. Choose a vegan cheese or omit cheese for a lighter version, though flavor and creaminess will differ slightly.
How thick should the soup be?
The soup should be thick enough to coat a spoon but still smooth and spoonable without being overly dense. The flour roux combined with the potatoes naturally thickens the soup, offering a pleasantly creamy yet hearty texture.
Can I add extra vegetables to this soup?
Definitely! Diced carrots, celery, or even corn can be sautéed at the start with the onions and garlic for extra flavor and nutrition. Just keep the additions balanced to maintain that classic baked potato soup taste.
Final Thoughts
I truly hope you dive into making this Baked Potato Soup Recipe soon because it’s one of those dishes that makes you feel instantly cozy and content. With its creamy texture, cheesy richness, and those irresistible bacon bits on top, it’s guaranteed to become a favored recipe in your meal rotation. Gather your ingredients, put on some comfy clothes, and get ready to enjoy a bowlful of happiness. You deserve it!
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 creamy and comforting Baked Potato Soup combines tender baked russet potatoes with a savory base of sautéed onions, garlic, and a buttery roux. Enriched with chicken broth, milk, sour cream, and plenty of cheddar cheese, it’s finished with crispy bacon and fresh green onions for a deliciously hearty meal perfect for any occasion.
Ingredients
Soup Base
- 4 russet potatoes, baked and scooped
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 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
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux which will help thicken the soup. Gradually whisk in the chicken broth, making sure the mixture remains smooth without lumps.
- Add liquids: Pour in the whole milk or half-and-half, then bring the soup to a gentle simmer. Continue cooking for about 10 minutes, stirring occasionally until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot and mash them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese has melted and the soup becomes creamy.
- Season: Taste the soup and season with salt and black pepper as needed, adjusting to your preference.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- Use russet potatoes for best texture and flavor.
- Baking the potatoes ahead of time saves prep time when making the soup.
- For a richer soup, use half-and-half instead of whole milk.
- Adjust the thickness of the soup by adding more broth or milk to reach your preferred consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
