Baked Potato Soup Recipe

Baked Potato Soup is a warm, creamy, and hearty dish that’s perfect for any occasion. Packed with all the classic flavors of a baked potato — crispy bacon, sharp cheddar cheese, sour cream, and green onions — this soup takes comfort food to the next level. It’s rich and filling, making it an ideal meal for cold days or when you’re craving something indulgent. Best of all, it’s easy to prepare and can be made in one pot, making cleanup a breeze. Whether you’re serving it as a cozy dinner, a starter, or alongside a salad, Baked Potato Soup is sure to satisfy.

Why You’ll Love This Recipe

1. Comforting and Hearty: This soup is a warm, filling dish that will make you feel cozy and satisfied.
2. Packed with Flavor: The combination of creamy potatoes, crispy bacon, sharp cheddar cheese, and tangy sour cream makes for a rich and flavorful soup.
3. Easy to Make: With simple ingredients and straightforward steps, this soup comes together quickly and easily, even on busy days.
4. Customizable: You can add or remove ingredients based on your preferences, such as adding garlic, extra cheese, or switching up the toppings.
5. Perfect for Leftovers: This soup reheats beautifully, making it a great option for meal prep or leftovers throughout the week.

Ingredients

For the Soup:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1/4 cup unsalted butter
• Salt and pepper, to taste

For the Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices cooked bacon, crumbled
• 2 green onions, thinly sliced

Variations

• Make it Vegan: Use plant-based butter, dairy-free cheese, and non-dairy milk (such as almond or oat milk) to make the soup vegan-friendly.
• Extra Flavor: Add garlic powder, smoked paprika, or thyme to the soup base for added depth of flavor.
• Add Veggies: Include other vegetables like carrots, celery, or leeks for a more complex and hearty soup.
• Spicy Option: Add some chopped jalapeños or a dash of hot sauce for a spicy kick.

How to Make the Recipe

Step 1: Cook the Potatoes

In a large pot, add the diced potatoes and enough water to cover them. Bring the water to a boil and cook the potatoes for about 10-12 minutes, or until they are tender when pierced with a fork. Drain and set aside.

Step 2: Sauté the Onion and Garlic

In the same pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add the Broth and Milk

Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a simmer, then add the cooked potatoes back into the pot. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.

Step 4: Blend the Soup

Using a potato masher or an immersion blender, mash or blend the soup to your desired consistency. If you prefer a chunkier soup, mash the potatoes lightly. For a smoother texture, blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, then return it to the pot.

Step 5: Season the Soup

Taste the soup and season with salt and pepper to your liking. Stir everything together and let it cook for another 5 minutes on low heat to warm through.

Step 6: Serve and Add Toppings

Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and sliced green onions. Serve immediately and enjoy!

Tips for Making the Recipe

• For a Creamier Soup: Use half-and-half or heavy cream instead of whole milk for a richer texture.
• Do Not Overcook the Potatoes: Ensure the potatoes are tender but not falling apart. You still want some texture in the soup, especially if you’re leaving it a bit chunky.
• Use an Immersion Blender: An immersion blender allows you to blend the soup right in the pot, making it quick and easy. If you don’t have one, a regular blender works fine, but be sure to blend in batches.
• Adjust the Thickness: If the soup is too thick, add more milk or broth until you reach your desired consistency. If it’s too thin, let it simmer for a few extra minutes to thicken up.

How to Serve

• As a Meal: Serve the soup with a side of crusty bread, garlic bread, or a simple salad for a satisfying meal.
• With Toppings: Customize each bowl by adding your favorite toppings, such as extra cheese, bacon, or a drizzle of olive oil.
• Perfect for Parties: Serve this soup in small bowls as a starter for a dinner party or holiday gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover Baked Potato Soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop over medium heat, stirring occasionally.

Freezing

This soup can be frozen for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers. When you’re ready to eat, thaw the soup in the refrigerator overnight, then reheat on the stovetop.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, adding a splash of milk or broth to bring it back to the desired consistency. If reheating from frozen, allow it to thaw overnight and then reheat as usual.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup is great for meal prep! You can make it a day or two ahead of time and store it in the refrigerator. Just reheat before serving.

2. Can I use different potatoes?

Russet potatoes work best for this soup because they are starchy and break down nicely, making the soup creamy. However, you can also use Yukon Gold potatoes for a slightly different texture.

3. How can I make this soup spicier?

To add heat, stir in some red pepper flakes, hot sauce, or chopped jalapeños during cooking.

4. Can I make this soup without bacon?

Yes, you can omit the bacon or replace it with other toppings like sautéed mushrooms, roasted vegetables, or crispy chickpeas for a vegetarian version.

5. Can I use broth instead of stock?

Yes, chicken or vegetable broth works just fine instead of chicken stock. Choose a broth that is low in sodium for better control over the soup’s salt level.

6. Is there a way to make this soup lower in fat?

You can use low-fat milk or skim milk and replace the butter with olive oil to reduce the fat content without compromising too much on flavor.

7. Can I use a slow cooker for this soup?

Yes, you can cook the potatoes in a slow cooker along with the broth and milk for 4-5 hours on low. Then, mash or blend the soup as needed and add the toppings.

8. Can I freeze this soup?

Yes, this soup freezes well! Just be sure to cool it completely before freezing and store it in an airtight container.

9. Can I make this soup in a pressure cooker?

Yes, you can use a pressure cooker or Instant Pot to make this soup. Cook the potatoes with the broth and milk on high pressure for about 10 minutes, then mash or blend the soup and add your toppings.

10. How do I thicken the soup?

If you prefer a thicker soup, you can add a little more mashed potato, or use a small amount of flour or cornstarch mixed with water to create a slurry and stir it into the soup.

Conclusion

Baked Potato Soup is the ultimate comfort food that combines creamy potatoes, savory bacon, and sharp cheddar cheese, all topped with sour cream and green onions for the perfect finishing touch. It’s easy to make, customizable, and perfect for cold days or when you need a satisfying, hearty meal. With this recipe, you’ll have a cozy, filling soup that everyone will love!

Print