Baked Potato Soup Recipe

There’s nothing quite like a warm, creamy bowl of baked potato soup on a chilly evening. The combination of velvety potatoes, crispy bacon, and a rich, cheesy broth makes it the ultimate comfort food.

I first discovered this recipe when trying to recreate a restaurant favorite, and it quickly became a family staple. It’s hearty, easy to make, and perfect for feeding a crowd. Let’s dive into why this soup deserves a spot in your weeknight rotation.

Why You’ll Love This Baked Potato Soup

Get ready to fall in love with your new favorite comfort dish! This baked potato soup has everything you need for a satisfying meal, whether you're looking to warm up on a cold night or serve a crowd-pleasing appetizer.

• Rich and creamy texture: With a base made from baked potatoes, cream, and cheese, this soup has an indulgently smooth consistency.
• Simple and budget-friendly: You’ll use everyday ingredients like potatoes, bacon, and milk – no fancy ingredients required!
• Versatile and customizable: Add toppings like shredded cheese, sour cream, or green onions to make each bowl your own.
• Make-ahead friendly: This soup reheats beautifully, making it perfect for meal prep or leftovers.

So, grab a cozy blanket and a big bowl – this soup is about to become a household favorite. Let’s talk about the ingredients you’ll need.

Ingredients Notes

The magic of this baked potato soup lies in its simple, wholesome ingredients. Here’s what you’ll need to bring this dish to life:

• Russet potatoes: These starchy potatoes are perfect for creating a creamy soup. Their fluffy texture blends seamlessly into the broth, creating a luxurious consistency.
• Bacon: A few crispy pieces add a smoky depth of flavor. Crumble it over the top for a savory crunch or stir it directly into the soup.
• Onion and garlic: These aromatics form the foundation of the soup, adding a subtle sweetness and savory base.
• Chicken broth: Use a high-quality broth to give your soup a rich, hearty flavor. Vegetable broth works as a substitute if needed.
• Heavy cream and milk: This combination ensures a luscious, creamy texture without being overly heavy. You can use half-and-half for a lighter option.
• Cheddar cheese: Sharp cheddar adds a bold, cheesy flavor that complements the potatoes beautifully.
• Green onions: A fresh garnish that provides a pop of color and a hint of sharpness to balance the richness.

No special equipment is needed for this recipe – just a large pot, a blender or potato masher, and a ladle to serve up the goodness.

How To Make This Baked Potato Soup

Creating this comforting baked potato soup is easier than you might think. Here’s a step-by-step guide to making it perfect every time:

1. Bake the potatoes: Preheat your oven to 400°F (200°C). Wash and dry 4-5 medium russet potatoes, then prick them with a fork. Bake directly on the oven rack for 45-50 minutes, or until fork-tender. Let them cool slightly before peeling and mashing.
2. Cook the bacon: While the potatoes bake, fry 6-8 slices of bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pot for added flavor.
3. Sauté the aromatics: Add diced onion and minced garlic to the pot with the bacon grease. Sauté until the onion is soft and translucent, about 5 minutes.
4. Build the base: Stir in 3 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 4 cups of chicken broth, ensuring no lumps form.
5. Add the potatoes: Stir in the mashed baked potatoes and let the mixture simmer for 10 minutes, stirring occasionally to thicken.
6. Finish with cream and cheese: Reduce the heat to low and stir in 1 cup of heavy cream, 1 cup of milk, and 1 cup of shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.

Serve the soup hot, garnished with crumbled bacon, green onions, shredded cheese, and a dollop of sour cream. Total prep and cook time is about 1 hour – and it’s worth every second!

Storage Options

This baked potato soup stores beautifully, making it an excellent choice for meal prep or leftovers.

• Refrigerator: Store any leftover soup in an airtight container for up to 4 days. Let the soup cool to room temperature before refrigerating.
• Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Note that soups with cream may separate slightly when reheated; stir well to recombine.
• Reheating: Warm the soup gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if the soup becomes too thick.

Variations and Substitutions

This baked potato soup is wonderfully adaptable. Here are some fun ways to make it your own:

1. Make it vegetarian: Swap the bacon for sautéed mushrooms or smoked paprika for a smoky, meat-free flavor. Use vegetable broth instead of chicken broth.
2. Lighten it up: Substitute the heavy cream with half-and-half or plain Greek yogurt. You can also use turkey bacon for a leaner protein option.
3. Add protein: Stir in cooked shredded chicken or turkey for a heartier version.
4. Spice it up: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
5. Try different cheeses: Swap the cheddar for gouda, Monterey Jack, or even a blue cheese crumble for a unique twist.

Don’t be afraid to experiment – this soup is a blank canvas for your culinary creativity!

Whether you’re serving it as a comforting main course or a hearty appetizer, this baked potato soup is guaranteed to impress. Once you’ve tried it, you’ll find yourself making it again and again. So grab a spoon and dig in – you’re in for a treat!

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