Easy Baked Potato Soup Recipe

Craving a bowl of rich, creamy, and comforting soup? This easy baked potato soup recipe brings all the flavors of a loaded baked potato into a warm, hearty bowl that’s simple to make. With minimal prep and common ingredients, you can whip up a comforting, delicious meal in no time. Packed with creamy potatoes, crispy bacon, cheese, and fresh herbs, this soup is sure to become a family favorite. Keep reading to learn how to make this easy baked potato soup, along with tips, variations, and serving ideas that will make your meal extra special!

---

What is Baked Potato Soup?

Baked potato soup is a creamy, hearty soup that brings the comforting flavors of a loaded baked potato into a warm, comforting dish. It’s made with baked potatoes, crispy bacon, cheese, and cream, creating a rich and delicious base. The result is a comforting soup that’s perfect for chilly days or as a satisfying meal any time of the year. The best part? It’s easy to make, and you can customize it with your favorite toppings to suit your taste buds.

---

Ingredients List for Easy Baked Potato Soup

Here are the simple ingredients you need to make this flavorful soup:

• Russet potatoes (4 large, baked or microwaved, skins removed and roughly chopped)
• Bacon (6-8 slices, cooked and crumbled)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Butter (4 tablespoons)
• Flour (¼ cup, for thickening)
• Chicken broth (4 cups, low sodium preferred)
• Milk (2 cups, or half-and-half for extra creaminess)
• Sour cream (½ cup, for added richness)
• Cheddar cheese (1 ½ cups, shredded)
• Salt and pepper (to taste)
• Green onions (2-3, chopped, for garnish)

---

Ingredients List for Easy Baked Potato Soup (Extended)

Want to add more flavor and texture to your baked potato soup? Here are some optional ingredients to consider:

• Cream cheese (½ cup, softened – for a richer, creamier texture)
• Heavy cream (½ cup – to make it extra indulgent)
• Cheddar cheese (extra for garnishing the soup)
• Hot sauce (for a little kick)
• Chives (for garnish)
• Paprika (a sprinkle, for added smokiness)
• Crispy fried onions (for garnish and extra crunch)

These ingredients can help elevate your soup and make it even more comforting and flavorful.

---

Substitutions and Variations

The great thing about baked potato soup is that it’s incredibly versatile. Here are some easy substitutions and variations you can try:

• Potatoes: Russet potatoes are classic, but you can use Yukon Gold or red potatoes if you prefer. You can also use leftover mashed potatoes for a shortcut!
• Broth: If you prefer a vegetarian version, swap the chicken broth for vegetable broth. You can also use homemade chicken broth for a richer flavor.
• Bacon: For a meat-free option, skip the bacon or use turkey bacon for a lighter version. You can also top the soup with crispy prosciutto for a gourmet twist.
• Milk Alternatives: For a dairy-free version, use almond milk or coconut milk. Replace the sour cream with a dairy-free alternative, and skip the cheese or use vegan cheese.
• Cheese: Use different kinds of cheese like Gruyère, Monterey Jack, or Pepper Jack to switch up the flavor profile.
• Gluten-Free Option: Use gluten-free flour or cornstarch to thicken the soup, making it gluten-free without compromising on taste.

---

Step-by-Step Cooking Instructions

This baked potato soup recipe is incredibly easy to make and comes together in no time. Here’s how to prepare it:

---

How to Cook Easy Baked Potato Soup: A Step-by-Step Guide

Step 1: Bake the Potatoes

Start by baking your potatoes. You can bake them in the oven at 400°F for about 50 minutes, or you can microwave them for a quicker option (about 8-10 minutes, turning halfway). Once baked, remove the skins and roughly chop the potatoes. Set them aside.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once cooked, transfer the bacon to a paper towel-lined plate and crumble when cool. Drain off most of the bacon grease, leaving about 1 tablespoon in the pot for flavor.

Step 3: Sauté the Onion and Garlic

In the same pot, add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 4: Make the Roux

Add the butter to the pot and let it melt. Once melted, stir in the flour to create a roux. Cook the flour and butter mixture for about 2 minutes, stirring constantly to prevent burning and to cook off the raw flour taste.

Step 5: Add the Broth and Potatoes

Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and add the chopped baked potatoes. Let the soup simmer for about 10-15 minutes to allow the flavors to meld.

Step 6: Blend (Optional)

If you prefer a smooth soup, use an immersion blender to blend part or all of the soup until you reach your desired consistency. For a chunkier texture, simply use a potato masher to break up the potatoes slightly while keeping some chunks intact.

Step 7: Add the Milk, Sour Cream, and Cheese

Lower the heat and slowly stir in the milk (or half-and-half), sour cream, and shredded cheddar cheese. Stir until the cheese is fully melted and the soup is creamy. If the soup is too thick, add a little more broth or milk until it reaches your preferred consistency.

Step 8: Season and Serve

Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with crumbled bacon, extra cheese, green onions, and any other desired garnishes.

---

Common Mistakes to Avoid

• Not cooking the flour long enough: When making the roux, make sure to cook the flour and butter for at least 2 minutes to get rid of the raw flour taste.
• Over-blending the soup: If you’re blending the soup, be careful not to over-blend it unless you want a completely smooth texture. Keeping some potato chunks adds a nice texture to the soup.
• Using cold dairy: Always use room temperature milk, sour cream, and cheese when adding them to the soup. Cold dairy can curdle when added to hot liquids.
• Skipping the bacon grease: Using a bit of bacon grease adds incredible flavor to the soup. Don’t skip this step!

---

Serving and Presentation Tips

Baked potato soup is hearty and filling on its own, but with the right accompaniments and garnishes, you can turn it into an even more satisfying meal. Here are some tips for serving and presenting your soup:

How to Serve Easy Baked Potato Soup

• Casual Meal: Serve the soup in large bowls with a side of garlic bread, biscuits, or crusty bread for dipping. This makes for a simple yet filling weeknight meal.
• For Guests: Present the soup in small cups or ramekins as a starter for a dinner party. Top each cup with a drizzle of sour cream and a sprinkle of bacon for an elegant touch.
• Toppings Bar: Set up a toppings bar where guests can add their own toppings like extra cheese, bacon, green onions, sour cream, or chives.

Presentation Ideas for Baked Potato Soup

• Swirl a little sour cream on top of the soup and sprinkle with crispy bacon, shredded cheese, and chopped green onions.
• Serve the soup in bread bowls for a fun and hearty presentation.
• Add a sprinkle of paprika or a drizzle of hot sauce for extra color and flavor.

---

Baked Potato Soup Recipe Tips

• Make It Ahead: Baked potato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stove and add a splash of milk or broth if it’s too thick.
• Freeze It: This soup freezes well without the dairy. To freeze, make the soup without adding the milk, sour cream, or cheese. When you’re ready to serve, thaw the soup and stir in the dairy ingredients while reheating.
• Adjust the Texture: If you like your soup super creamy, use an immersion blender to blend it until smooth. For a chunkier soup, mash the potatoes slightly but leave most of them intact.

---

Frequently Asked Questions (FAQs)

Q: Can I use leftover baked potatoes for this soup?
A: Absolutely! Leftover baked potatoes work great for this recipe and can save you time on prep.

Q: Can I make this soup without bacon?
A: Yes, you can omit the bacon and use olive oil or butter to sauté the onions and garlic instead. You can also substitute turkey bacon or use a plant-based bacon alternative.

Q: Can I freeze baked potato soup?
A: Yes, but for best results, freeze the soup before adding any dairy. Add the milk, sour cream, and cheese when reheating.

Q: How do I thicken the soup?
A: If the soup isn’t thick enough for your liking, you can add a little more flour or mash more of the potatoes to thicken it up. Alternatively, stirring in some cream cheese will give it a thicker, creamier texture.

---

Conclusion

This easy baked potato soup recipe is perfect for anyone who loves the comforting flavors of a loaded baked potato. It’s rich, creamy, and packed with bacon, cheese, and potatoes—making it the ultimate comfort food. Whether you’re serving it as a weeknight dinner or a cozy weekend meal, this soup is sure to become a family favorite. So grab your ingredients, get cooking, and enjoy a warm bowl of homemade goodness!

Print