If you have ever longed for a cozy, comforting bowl of pure indulgence, this Rich Creamy Baked Potato Soup Recipe is exactly what you need. Imagine tender baked potatoes mingling with rich cream, sharp cheddar, crispy bacon, and a touch of garlic and onion—all coming together in a luscious soup that feels like a warm hug on a chilly day. This recipe transforms humble potatoes into a velvety, flavorful masterpiece that’s perfect for any season or occasion, making it a fast favorite whether you’re serving family or friends.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the first step to creating that unforgettable depth of flavor and luxurious texture. Each one plays a crucial role, from the golden baked potatoes adding hearty body, to the creamy blends that make each spoonful truly irresistible.
- 4 large russet potatoes, peeled and diced: The star of the soup, russets provide a fluffy texture and mild flavor perfect for baking and blending.
- 2 tablespoons olive oil: Used to coat the potatoes before baking, helping to achieve that beautiful golden color and subtle seasoning.
- 1 medium onion, diced: Adds sweet, aromatic depth when sautéed.
- 3 cloves garlic, minced: Brings a gentle punch of flavor that enhances every bite.
- 4 cups chicken broth: Forms the savory base, balancing richness with a pleasant lightness.
- 1 cup heavy cream: For that silky, creamy mouthfeel that makes this soup so decadent.
- 1 cup sour cream: Adds a tangy creaminess that brightens the flavors beautifully.
- 6 slices bacon, cooked and crumbled: Offers irresistible crunch and smoky notes to contrast the smooth soup.
- 1 cup shredded cheddar cheese: Melts into the soup to boost richness and add a sharp, cheesy flavor.
- 2 tablespoons butter: Used for sautéing, it adds a luscious, buttery base for the aromatics.
- 1 teaspoon salt: Essential for enhancing all the other ingredients’ natural flavors.
- 1/2 teaspoon black pepper: A little spice to round out the taste and keep it interesting.
- Chopped chives or green onions, for garnish: A fresh, vibrant finish that adds color and a mild oniony zing.
How to Make Rich Creamy Baked Potato Soup Recipe
Step 1: Bake the Potatoes to Perfection
Preheat your oven to 375°F (190°C). Toss the diced potatoes with olive oil and spread them in a baking dish. Baking the potatoes first not only develops that irresistible golden crust but also deepens the flavor. Bake for about 25 to 30 minutes until tender and beautifully golden. This step lays the foundation for the soup’s rich texture and sweet undertones.
Step 2: Sauté the Aromatics
While the potatoes bake, melt the butter in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onions turn translucent and release their fragrant sweetness—about 5 minutes. This creates a flavorful base, coaxing out the savory notes that complement the potatoes perfectly.
Step 3: Combine Potatoes and Broth to Simmer
Pour the baked potatoes into the pot with the sautéed onions and garlic. Add the chicken broth and bring everything to a gentle boil before reducing heat to a simmer. This step melds the flavors together, encouraging the potatoes to soak up the broth while infusing the soup with a delicate yet hearty taste. Simmer for 10 to 15 minutes.
Step 4: Blend to Your Preferred Texture
Grab an immersion blender and puree the soup until it reaches your desired consistency. You can opt for smooth and creamy or leave some chunks for added texture. This step is where the soup begins to achieve that signature richness and luxurious feel that showcases the “Rich Creamy Baked Potato Soup Recipe” in full glory.
Step 5: Stir in Creams and Season
Blend in the heavy cream and sour cream gently until fully incorporated, bringing a velvety smoothness to the soup. Season with salt and pepper to taste. These creamy additions provide the soup with extra body and a subtle tang, elevating it from ordinary to downright irresistible.
Step 6: Melt in Bacon and Cheese
Add half of the crumbled bacon and shredded cheddar cheese to the hot soup, stirring until the cheese melts completely. This step infuses the soup with smoky, savory layers and cheesy goodness, making every spoonful an absolute delight and fully embracing the essence of this Rich Creamy Baked Potato Soup Recipe.
Step 7: Garnish and Serve
Serve the soup piping hot, topped with the remaining bacon, cheddar, and a sprinkle of chopped chives or green onions. These garnishes add texture, color, and a fresh, zesty finish that make the presentation just as exciting as the flavor.
How to Serve Rich Creamy Baked Potato Soup Recipe
Garnishes
To bring out the best in this soup, toss on crispy bacon bits, extra sharp cheddar cheese, and fresh chopped chives or green onions. These toppings add intriguing textures and pops of flavor that beautifully contrast with the soup’s creamy base, making each bite a balanced celebration of both richness and freshness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls, perfect for dipping and soaking up every last drop. You could also offer a light side salad with a tangy vinaigrette to balance the heavy creaminess of the soup. These sides round out the meal while keeping the spotlight on the hearty bowl in front of you.
Creative Ways to Present
Serve this Rich Creamy Baked Potato Soup Recipe in individual bread bowls for a fun, rustic touch that’s sure to impress your guests. Alternatively, ladle into colorful ceramic bowls and garnish artistically with swirls of cream and a sprinkle of bacon and fresh herbs. Presentation can elevate this comforting dish into a centerpiece full of warmth and charm.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. This allows the flavors to deepen even more, making the next day’s meal just as delicious, if not better. Just be sure to stir well before reheating.
Freezing
You can freeze the soup for up to 3 months. Allow it to cool completely, then place in a freezer-safe container, leaving room for expansion. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat gently to preserve its creamy texture.
Reheating
Reheat the soup slowly over low to medium heat on the stove, stirring frequently to prevent scorching. Add a splash of cream or broth if it seems too thick after cooling. Avoid microwaving at high heat to keep the soup silky and luscious.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and omit the bacon, or use a vegetarian bacon alternative. The soup will still be rich and flavorful thanks to the onions, garlic, potatoes, and creamy elements.
What type of potatoes work best?
Russet potatoes are ideal because they are starchy and become soft and fluffy when baked, perfect for creating that creamy texture in the soup. Other varieties may alter the consistency.
Can I use a blender instead of an immersion blender?
Yes, you can carefully transfer the soup to a regular blender and puree it in batches. Just be cautious with hot liquids to avoid spills or burns.
How do I make the soup less thick?
If your soup turns out too thick, simply stir in more chicken broth or cream to reach your desired consistency before serving.
Is this soup freezer-friendly after adding cheese and bacon?
Cheese and bacon can sometimes change texture after freezing and reheating, but this soup still freezes well overall. For the best texture, you might consider adding some cheese and bacon fresh after reheating.
Final Thoughts
There is something truly magical about a bowl of this Rich Creamy Baked Potato Soup Recipe. It’s an absolute showstopper that’s surprisingly easy to make and completely satisfying from first spoonful to last. Whether you’re cooking for a cozy night in or feeding a crowd, this soup promises comfort, flavor, and that familiar feeling of home. Give it a try—you’ll wonder how you ever lived without this delicious classic in your recipe collection.
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Rich Creamy Baked Potato Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This Rich Creamy Baked Potato Soup is a comforting and hearty dish made with roasted russet potatoes, sautéed onions, and garlic, blended into a smooth, creamy soup with the addition of heavy cream and sour cream. Enhanced with crispy bacon and sharp cheddar cheese, it’s perfect for a cozy meal and garnished with fresh chives or green onions for a burst of color and flavor.
Ingredients
Potatoes
- 4 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
Sauté Base
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup Liquid & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
Toppings and Seasoning
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped chives or green onions, for garnish
Instructions
- Roast the Potatoes: Preheat the oven to 375°F (190°C). Place the diced potatoes in a large baking dish, drizzle with olive oil, and toss to coat evenly. Bake for 25-30 minutes, or until potatoes are tender and golden brown.
- Sauté Onion and Garlic: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, sauté until the onion is translucent and fragrant, about 5 minutes.
- Combine Potatoes and Broth: Add the baked potatoes to the pot and pour in the chicken broth. Increase the heat to bring to a gentle boil. Reduce heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender, puree the soup to your desired consistency. For a chunkier texture, blend only a portion of the soup.
- Add Creams and Season: Stir in the heavy cream and sour cream, mix until well combined. Season with salt and pepper, adjusting to taste.
- Incorporate Bacon and Cheese: Add half of the crumbled bacon and half of the cheddar cheese to the soup. Stir until the cheese is melted and soup is smooth and creamy.
- Serve: Serve hot, garnished with the remaining bacon, cheddar cheese, and chopped chives or green onions.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or replace with vegetarian bacon.
- Use an immersion blender carefully to avoid splattering hot soup.
- Customizable toppings can include sour cream, extra cheese, or crispy onions.
- This soup can be made a day ahead; flavors deepen after refrigeration.
