Baked Potato Soup Recipe

Baked potato soup is one of those comforting, soul-warming dishes that everyone should have in their culinary repertoire. It combines all the best elements of a classic baked potato-creamy, cheesy, crispy bacon, and a dollop of sour cream-and transforms it into a hearty soup that’s perfect for chilly evenings, weeknight dinners, or even a cozy weekend lunch.

The beauty of this dish lies not only in its rich flavors but also in its versatility. You can tweak it to suit your taste preferences, add extra toppings, or even make it lighter. Whether you’re a fan of velvety smooth soups or something with more texture, baked potato soup can easily be customized to your liking. Now, let’s dive into the specifics of making the ultimate baked potato soup from scratch!

Baked Potato Soup Recipe

Making baked potato soup at home is surprisingly easy and doesn’t require any special culinary skills. The ingredients come together quickly, and the result is a bowl full of creamy, cheesy goodness that can rival any restaurant version. Here’s how you can whip up this comforting dish.

Ingredients Needed

To make a hearty, flavorful baked potato soup, you’ll need the following ingredients:

• Russet Potatoes (4 large): These potatoes have a starchy texture that makes them perfect for creating that creamy base in the soup.
• Butter (1/4 cup): Adds richness and a velvety texture.
• Onion (1 small, chopped): For a little sweetness and depth of flavor.
• Garlic (2 cloves, minced): To enhance the savory profile of the soup.
• Chicken Broth (4 cups): Provides the base of the soup and enhances the flavor with its savory depth.
• Heavy Cream (1 cup): For a creamy, indulgent texture that brings the soup together.
• Cheddar Cheese (2 cups, shredded): Melts into the soup and gives it that quintessential cheesy baked potato flavor.
• Bacon (6 slices, cooked and crumbled): Adds crispiness and smokiness, making the soup even more irresistible.
• Sour Cream (1/2 cup): For that tangy contrast and extra creaminess.
• Chives (for garnish): Fresh chives bring a little oniony bite and brighten up the soup.
• Salt & Pepper: To taste, essential for seasoning the soup and bringing all the flavors together.

Cooking Instructions

Here’s how to bring all those ingredients together into a delicious bowl of soup:

1. Prep the Potatoes: Begin by washing and scrubbing the russet potatoes. Pierce each one several times with a fork, then microwave them on high for about 8-10 minutes (depending on their size) until they’re soft and tender. Alternatively, you can bake them in the oven at 400°F for 45-60 minutes.
2. Cook the Bacon: While the potatoes are cooking, heat a large pot over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Once cooked, remove the bacon from the pot, crumble it, and set it aside for later. Leave a little bacon grease in the pot for flavor.
3. Sauté the Onion and Garlic: In the same pot with the bacon grease, add the chopped onion. Sauté for about 3 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the Soup Base: Pour in the chicken broth, stirring to combine with the onions and garlic. Bring the mixture to a simmer over medium heat. While that’s heating up, peel the cooked potatoes, then chop them into chunks. Add the potatoes to the pot.
5. Mash and Stir: Using a potato masher, lightly mash the potatoes in the soup. You don’t want to turn them into a puree, but breaking them down slightly creates a creamy texture and allows the potatoes to infuse the soup with their starchy goodness.
6. Add the Cream and Cheese: Pour in the heavy cream and shredded cheddar cheese, stirring constantly until the cheese is melted and the soup becomes smooth and creamy.
7. Final Seasoning: Taste your soup and adjust the seasoning with salt and pepper. Stir in a few crumbles of the cooked bacon for extra flavor.
8. Serve and Garnish: Ladle the soup into bowls and top each with a dollop of sour cream, a sprinkle of crumbled bacon, shredded cheddar cheese, and freshly chopped chives.

Ingredient Insights

• Russet Potatoes: These are the best potatoes to use for baked potato soup. Their high starch content helps create a thick, creamy consistency when mashed and cooked down into the soup. They hold their shape well but also break down to give the soup that satisfying velvety texture.
• Heavy Cream: While you could use milk for a lighter version, heavy cream is the secret to a rich, decadent soup. The cream adds a luscious, smooth mouthfeel and balances out the flavors, especially the savory notes from the bacon and chicken broth.
• Cheddar Cheese: Sharp cheddar is the go-to cheese here. It melts beautifully into the soup and provides that tangy, bold flavor we associate with baked potatoes. You can experiment with other cheeses, like gouda or Monterey Jack, for a slightly different flavor profile.
• Bacon: Bacon is more than just a topping-its smoky, salty flavor seeps into the soup, infusing it with richness. Plus, the crispy texture adds a satisfying crunch when sprinkled on top.

Expert Tips

1. For a Smoother Soup: If you prefer a smoother texture, you can blend the soup using an immersion blender or in batches with a regular blender. Be sure to leave a few chunks of potatoes for texture!
2. Make It Ahead: This soup actually improves in flavor the longer it sits. If you’re meal prepping or want to make it ahead, let the soup cool completely before refrigerating it. Reheat gently on the stove.
3. Use Homemade Broth: If you have the time, homemade chicken broth will elevate the flavor. It’s richer and more complex than store-bought, and it adds an extra layer of depth to the soup.
4. Leftover Potatoes: If you’ve got leftover baked potatoes from dinner, this is the perfect way to use them up! Just skip the step of cooking the potatoes and add them directly into the soup base.
5. Spice It Up: For a little kick, consider adding some chopped jalapeños or a sprinkle of red pepper flakes to the soup base.

Recipe Variations

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. You can also add roasted veggies like cauliflower or carrots for more texture and flavor.
• Low-Carb Version: Swap out the potatoes for cauliflower for a lighter, low-carb take on the dish. It still delivers a creamy, comforting texture and is perfect for keto or low-carb diets.
• Vegan Version: To make this soup vegan, use dairy-free cream (like coconut cream or almond milk) and substitute vegan cheese and bacon bits. You can also use vegetable broth instead of chicken broth.
• Loaded Baked Potato Soup: Want to go all out? Add extra toppings like sautéed mushrooms, sautéed onions, or even a drizzle of ranch dressing.

Final Words

There’s something magical about a good bowl of baked potato soup. It’s like a cozy, edible hug that combines the best parts of a baked potato into a rich, creamy soup. This recipe is simple, straightforward, and endlessly adaptable, allowing you to make it exactly how you want. It’s a great dish for a cold day, and the leftovers are just as delicious, if not better, the next day.