If you’ve ever dreamed of capturing the comforting soul of a loaded baked potato but in a warm, creamy bowl, then this Baked Potato Soup Recipe is your new best friend. It’s the perfect winter hug, packed with tender chunks of russet potatoes, crispy bacon bites, rich cheddar cheese, and a velvety sour cream finish. Every spoonful brings a cozy, satisfying depth of flavor that warms you from the inside out, making it an instant classic for family dinners or casual get-togethers.
Ingredients You’ll Need
This Baked Potato Soup Recipe shines because of its simplicity and authenticity. Each ingredient has a special role, contributing essential flavors and textures that make this soup irresistibly creamy, savory, and loaded with that classic baked potato goodness.
- 4 large russet potatoes (baked, peeled, and roughly mashed): The starchy backbone of the soup, providing hearty texture and perfect creaminess.
- 4 slices bacon (chopped): Adds a smoky crunch that contrasts beautifully with the silky soup base.
- 1 small onion (diced): Brings gentle sweetness and depth when sautéed.
- 2 cloves garlic (minced): Infuses a subtle punch of aromatic flavor.
- 1/4 cup all-purpose flour: The key to thickening the soup to a luscious consistency.
- 3 cups milk: Gives creaminess without overpowering the other flavors.
- 1 cup chicken broth: Adds savory depth and balances the richness.
- 1 cup shredded cheddar cheese: Melts into the soup creating that signature cheesy comfort.
- 1/2 cup sour cream: Elevates the creaminess and adds a snappy tang.
- 1/2 teaspoon salt: Enhances and rounds out all the flavors.
- 1/4 teaspoon black pepper: Adds a mild heat to keep things interesting.
- 1/4 teaspoon paprika (optional): Gives a subtle smokiness and a touch of color.
- 2 green onions (sliced): For freshness and a mild oniony bite in the finished dish.
- Extra cheese and bacon for topping: Because you can never have too much of a good thing.
How to Make Baked Potato Soup Recipe
Step 1: Cook the Bacon and Soften the Onions
Start by crispy frying the chopped bacon in your pot until those little pieces turn perfectly golden and crunchy. Using a slotted spoon, scoop them out and set aside – don’t discard the bacon fat because that’s pure flavor magic waiting to happen. Into the shimmering fat, toss the diced onions and cook gently until they become soft and translucent. This stage builds the depth of your soup’s base.
Step 2: Add Garlic and Make the Roux
Next, add the minced garlic and sauté for just a minute until fragrant. Sprinkle in the flour and whisk continuously to create a roux that will thicken your soup wonderfully. Be patient here – this step is crucial for that smooth, hearty texture you’re aiming for.
Step 3: Stir in Milk and Broth
Gradually pour in the milk and chicken broth while whisking nonstop to keep the mixture silky and lump-free. Bring everything to a gentle simmer and cook for about 5 to 6 minutes until the soup starts to thicken gently, promising that cozy richness you crave.
Step 4: Add Mashed Potatoes and Cook
Fold in your roughly mashed baked potatoes – deciding how chunky you want the soup is totally up to you. The potatoes lend body and comfort, making each bite truly satisfying. Let them warm through for another 5 minutes, stirring occasionally so the flavors meld beautifully.
Step 5: Cheese, Sour Cream, and Seasonings
Reduce the heat to low and mix in the shredded cheddar cheese, sour cream, salt, black pepper, and optional paprika. Stir until the cheese melts completely and the soup turns luxuriously creamy. Give it a taste and adjust the seasoning if needed to suit your personal flavor palette.
Step 6: Serve Hot with Toppings
Now comes the best part — ladling this irresistible soup into bowls and showering it with crispy bacon, green onions, and extra cheddar cheese. This finishing touch amps up the texture and flavor, making every spoonful a delightful experience.
How to Serve Baked Potato Soup Recipe
Garnishes
Adding garnishes is where your creativity can really shine. Crisp bacon bits provide crunch, fresh green onions add vibrant color and a subtle sharpness, and a little extra cheddar cheese on top creates a melty, gooey charm that’s hard to resist. Sour cream dollops bring a tangy silkiness that rounds out the dish perfectly.
Side Dishes
This Baked Potato Soup Recipe pairs wonderfully with crusty bread or buttery garlic toast, which are perfect for soaking up every last drop. A light green salad with a zesty vinaigrette can also balance the soup’s richness. For a more filling meal, consider serving alongside a simple roasted vegetable medley.
Creative Ways to Present
For an impressive yet cozy presentation, serve the soup in mini bread bowls for that rustic charm. You can also layer toppings in a clear glass bowl to showcase all the colorful elements before stirring in. For casual gatherings, offer a toppings bar so everyone can customize their soup experience.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. It’s a blessing to have this comforting dish ready to reheat on a busy day, retaining much of its creamy goodness and flavor.
Freezing
While this soup is best enjoyed fresh, you can freeze leftovers for up to 2 months. Use freezer-safe containers or heavy-duty zip-top bags. Just be aware that the texture of potatoes and cream may change slightly upon thawing, but a good stir and gentle reheating will bring it back to life.
Reheating
Reheat the soup gently on the stovetop over low heat to prevent it from separating. Stir continuously and add a splash of milk if it feels too thick. Avoid microwaving at high heat to preserve that creamy texture and avoid curdling.
FAQs
Can I use other types of potatoes for this Baked Potato Soup Recipe?
Russet potatoes are ideal because of their starchy texture, which gives the soup a creamy, hearty feel. However, Yukon Golds can work if you prefer a slightly waxier texture, just be mindful that the soup might be less fluffy.
Is there a vegetarian version of this soup?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or even a bit of liquid smoke to retain a smoky depth of flavor without meat.
Can I make this soup gluten-free?
Yes! Use a gluten-free all-purpose flour blend to make the roux. Just make sure your bacon and broth are also gluten-free to keep the whole dish safe for those with gluten sensitivities.
How thick should the soup be?
The soup should be creamy and thick enough to coat a spoon but not so thick that it feels dense. If it feels too thick after cooling, simply stir in a bit more milk or broth before reheating to reach your desired consistency.
What are some great toppings besides bacon and cheese?
Chopped chives, crispy fried onions, a dollop of plain yogurt or crème fraîche, and even diced ham or sautéed mushrooms make excellent alternatives or additions. Fresh herbs like parsley or dill can also bring brightness.
Final Thoughts
I truly hope this Baked Potato Soup Recipe becomes a cozy staple in your kitchen as it is in mine. It’s easy to whip up, endlessly comforting, and perfectly customizable to your taste. Whether you’re feeding a crowd or craving a solo comfort meal, this soup wraps you in warmth and satisfaction with every spoonful. Give it a try, and let it become your go-to for chilly days and fond food memories!
Print
Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour)
Description
This creamy, comforting baked potato soup is loaded with tender russet potatoes, crispy bacon, cheddar cheese, and green onions. Perfect for chilly days, this easy stovetop recipe combines savory flavors and a rich texture for a hearty meal.
Ingredients
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 4 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Toppings
- 2 green onions (sliced)
- Extra shredded cheddar cheese
- Extra crispy bacon
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Roux: Sprinkle the flour into the pot and whisk constantly for 1 to 2 minutes to create a roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the milk and chicken broth, stirring continuously until the mixture is smooth and well combined.
- Simmer: Bring the soup to a simmer over medium heat and cook for 5 to 6 minutes until it slightly thickens.
- Add Potatoes: Stir in the roughly mashed baked potatoes and cook for another 5 minutes, stirring occasionally to incorporate them smoothly into the soup.
- Finish Soup: Reduce the heat to low and stir in the shredded cheddar cheese, sour cream, salt, black pepper, and paprika. Mix until the cheese has melted and the soup is creamy and heated through.
- Serve: Taste the soup and adjust seasoning as needed. Serve hot topped with crispy bacon, sliced green onions, and extra shredded cheese.
Notes
- For a chunkier texture, avoid fully mashing the potatoes before adding them to the soup.
- Potatoes can be baked ahead of time or quickly cooked in the microwave if short on time.
- Use heavy cream instead of milk for a richer, creamier soup.
- Swap cheddar cheese with a blend of cheeses for varied flavor.
