Cheesy Baked Potato Soup Recipe

If you’re in the mood for comfort food that feels like a warm hug in a bowl, look no further than Cheesy Baked Potato Soup. This indulgent soup combines the rich, creamy texture of mashed potatoes with the smoky flavor of baked potatoes, melted cheese, and crispy bacon. It’s a dish that instantly evokes memories of cozy nights and shared meals, the kind that make you feel good from the inside out.

The beauty of this soup is that it balances heartiness with rich flavors, while still being easy to make. Whether you’re cooking for a family dinner or preparing a batch for a cozy solo night, this cheesy baked potato soup will not disappoint. In this post, we’ll dive deep into everything you need to know-from the ingredients and step-by-step instructions to expert tips and recipe variations that will make this dish uniquely yours.

Let’s get started and make some soup magic happen!

Cheesy Baked Potato Soup Recipe

Now that we’ve teased you with the idea, here’s how to actually bring this dish to life. With just a few simple ingredients, a little time, and a few tricks, you’ll be able to serve up a bowl of pure comfort.

Ingredients Needed

Before diving into cooking, let’s gather everything you’ll need for this rich and cheesy soup. You probably already have most of these ingredients in your kitchen. Here’s a comprehensive list:

• Russet Potatoes (4 medium to large): These are ideal for this recipe because of their starchy content, which gives the soup its creamy, smooth texture.
• Bacon (4-6 slices): It adds a smoky flavor and a delightful crunch to the soup. You can also substitute with turkey bacon if you want a lighter version.
• Butter (1/4 cup): This forms the base for sautéing and adds richness to the soup.
• Onion (1 medium, diced): It infuses the soup with a subtle sweetness when sautéed.
• Garlic (3 cloves, minced): A must for deepening the flavors with its fragrant kick.
• Chicken Broth (4 cups): This is your liquid base. Feel free to substitute with vegetable broth for a vegetarian version.
• Whole Milk (2 cups): For a creamy texture. Heavy cream can also be used if you want a richer, thicker soup.
• Shredded Cheddar Cheese (2 cups): The star of the show, bringing the cheesy goodness.
• Salt and Pepper (to taste): For seasoning. You can also add cayenne pepper for a little heat.
• Green Onions (optional, for garnish): Adds a fresh, crispy contrast to the richness of the soup.
• Sour Cream (optional, for garnish): A dollop on top adds a tangy touch and balances the flavors beautifully.

Cooking Instructions

Now, let’s get into the cooking process. Don’t worry, it’s much easier than it sounds, and it’ll smell so good in your kitchen that you’ll be counting down the minutes until it’s done. Here’s how you do it:

1. Prep The Potatoes

   Start by washing and piercing the russet potatoes with a fork. Then bake them at 400°F (about 200°C) for 1 hour, or until they’re soft. Alternatively, you can microwave the potatoes for 10-15 minutes, but the oven gives that nice, roasted flavor that makes the soup special.

2. Cook The Bacon

   While the potatoes are baking, cook your bacon in a large pot or Dutch oven over medium heat until crispy. Once cooked, remove it from the pot, crumble it up, and set it aside for later. Leave the bacon grease in the pot; that’s the flavor base for the soup.

3. Sauté Onion And Garlic

   In the same pot with the bacon grease, add the diced onion and sauté for about 3-5 minutes until soft and translucent. Then add the minced garlic and cook for another 1 minute, letting the garlic become fragrant.

4. Add The Liquids

   Pour in the chicken broth and bring the mixture to a simmer. Then, add the milk and bring it back to a simmer, stirring occasionally.

5. Mash The Potatoes

   Once your baked potatoes are ready, cut them open, scoop out the insides, and mash them up with a fork or potato masher. Add the mashed potatoes into the soup base. You can leave a few chunks for texture or make it as smooth as you like.

6. Stir In The Cheese

   Slowly add the shredded cheddar cheese into the soup, stirring until it’s completely melted and incorporated into the mixture.

7. Season And Simmer

   Add salt and pepper to taste, and if you like a little spice, toss in some cayenne pepper. Let the soup simmer for another 5 minutes to meld all the flavors together.

8. Garnish And Serve

   Ladle the soup into bowls and garnish with crumbled bacon, green onions, and a dollop of sour cream. Serve hot and enjoy!

Ingredient Insights

The ingredients in this recipe aren’t just chosen for taste-they also contribute to the overall texture and mouthfeel of the soup. Here’s a deeper look into the key players:

• Russet Potatoes: These are high in starch, making them perfect for soups. They break down well and contribute to the creamy consistency you crave in a potato soup.
• Bacon: The salty, savory flavor of bacon elevates this soup to something indulgent. It adds not only a delicious taste but also a bit of crunch, which contrasts beautifully with the creamy soup.
• Cheddar Cheese: Sharp cheddar gives the soup its signature cheesy richness. The more aged the cheddar, the stronger the flavor.
• Whole Milk vs. Heavy Cream: Whole milk creates a perfectly balanced creamy texture without being overwhelmingly rich. Heavy cream, however, will take the soup to a whole new level of richness, so feel free to use it for extra decadence.

Expert Tips

Want to make your soup even better? Here are a few pro tips to elevate your dish:

• Don’t Rush the Potatoes: Baking the potatoes adds a depth of flavor you just can’t get with boiled potatoes. If you’re short on time, microwaving works, but consider letting them roast in the oven when you can.
• Blend for Extra Creaminess: If you want an ultra-smooth soup, blend part of the soup with an immersion blender or in a regular blender before adding the cheese. This gives a velvety texture without sacrificing flavor.
• Use Quality Bacon: The bacon flavor is crucial in this recipe. Go for a thick-cut, high-quality bacon for the best taste.
• Make Ahead: This soup actually tastes better the next day as the flavors continue to develop. So, if you have leftovers, you’re in for a treat!

Recipe Variations

Though this cheesy baked potato soup is already a crowd-pleaser, you can switch it up to suit your preferences or dietary needs. Here are a few variations to try:

• Vegan Version: Swap out the bacon for crispy tempeh or vegan bacon, and use plant-based milk and cheese. Vegetable broth will work well in place of chicken broth.
• Loaded Baked Potato Soup: Top your soup with all the classic baked potato toppings like shredded cheddar, sour cream, chives, and more crispy bacon.
• Spicy Twist: Add some chopped jalapeños or a sprinkle of hot sauce for a spicy kick. You could even stir in a bit of chipotle powder for a smoky heat.
• Double the Cheese: If you’re a cheese lover, try mixing in a combination of mozzarella, gouda, or even pepper jack for a unique twist on the classic cheddar.

Final Words

Making this cheesy baked potato soup isn’t just about creating a meal-it’s about crafting an experience. It’s a dish that brings people together, that satisfies both hunger and the soul. The steps are simple, but the rewards are huge. This recipe combines the best parts of baked potatoes, cheddar cheese, and bacon in a cozy, creamy bowl. It’s the perfect balance of indulgence and comfort.