Charleston’s Baked Potato Soup Recipe

If you’re looking for a soup that’s cozy, hearty, and sure to hit the spot on a chilly day, then Charleston’s Baked Potato Soup should be at the top of your list. This Southern classic takes everything you love about a baked potato-cheese, bacon, sour cream, chives-and transforms it into a creamy, indulgent soup that’s perfect for lunch, dinner, or as an appetizer.

The thing about this soup is that it feels comforting and satisfying while still having a refined touch, like something you’d enjoy at a lovely Southern bistro. The texture is velvety, the flavors are rich, and each spoonful is like a warm hug for your soul. Whether you’re serving it to a crowd or just looking to treat yourself, this recipe is guaranteed to impress.

So, grab your apron and get ready to dive into a delightful bowl of this creamy, savory wonder that brings the essence of Charleston’s food culture right to your kitchen.

Charleston’s Baked Potato Soup Recipe

This baked potato soup is everything you’d expect from a recipe hailing from the heart of Charleston-rich, comforting, and full of flavor. It’s built on a base of creamy potatoes, slowly simmered with garlic, onions, and chicken broth, then blended into a luscious soup, topped with crispy bacon, shredded cheese, and a dollop of sour cream.

The best part? It’s so easy to make! You don’t need any complicated techniques, just a few simple ingredients and some patience while the flavors develop. It’s a beautiful dish that’s surprisingly quick and simple, yet feels like a decadent treat.

Ingredients Needed

To make this mouthwatering soup, you’ll need a selection of pantry and fridge staples. Here’s a list to get you started:

• Potatoes: You’ll need about 4-5 medium russet potatoes. Russets are the classic choice for baked potato soup, as they have a starchy texture that breaks down beautifully to create a creamy base.
• Chicken Broth: A rich, flavorful chicken broth brings depth to the soup. You can go for homemade if you have the time, or use store-bought for convenience.
• Heavy Cream: This adds the luxurious creaminess you expect in a good potato soup.
• Butter: Butter is essential for sautéing your vegetables and adding richness to the soup.
• Onion: A medium onion, finely chopped, gives the soup a lovely base flavor. It softens as it cooks, adding a slight sweetness.
• Garlic: Fresh garlic provides an aromatic foundation, complementing the earthy flavor of the potatoes.
• Cheddar Cheese: Shredded sharp cheddar cheese is the hero of the soup. It melts beautifully into the hot broth, giving it a rich, cheesy flavor.
• Bacon: Crispy bacon bits add crunch and a smoky element to balance out the creaminess of the soup.
• Sour Cream: A dollop on top not only adds tang but also makes the soup feel even more indulgent.
• Chives: Fresh chives for garnish add a burst of color and a mild, onion-like flavor that ties everything together.
• Salt & Pepper: A pinch of salt and pepper is all you need to bring out the natural flavors in the soup.

Cooking Instructions

Now that you have your ingredients, here’s how to whip up this delicious soup:

1. Prep The Potatoes

   • Start by peeling the potatoes and cutting them into bite-sized cubes. This helps them cook quickly and evenly. Set aside.

2. Cook The Bacon

   • In a large pot or Dutch oven, cook the bacon over medium heat until crispy. This usually takes about 7-8 minutes. Once done, remove the bacon and set it on paper towels to drain, leaving the bacon fat in the pot.

3. Sauté The Veggies

   • In the same pot with the bacon fat, add the chopped onions and garlic. Sauté for 3-4 minutes until the onions are soft and translucent. The smell at this point is already irresistible!

4. Cook The Potatoes

   • Add the cubed potatoes to the pot and stir to combine. Pour in the chicken broth, bring it to a simmer, and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

5. Blend The Soup

   • Once the potatoes are tender, use a potato masher or immersion blender to mash the soup. You can go for a smooth texture or leave some chunks for a heartier consistency. If you don’t have an immersion blender, you can also blend the soup in batches in a regular blender-just be careful not to burn yourself!

6. Add The Cream And Butter

   • Stir in the heavy cream and butter until the soup becomes rich and creamy. Let it simmer for a few more minutes to incorporate everything.

7. Season To Taste

   • Add salt and pepper to taste. This is the moment to adjust the seasoning, so taste as you go to get it just right!

8. Serve And Top

   • Ladle the soup into bowls. Top with crispy bacon, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh chives.

Ingredient Insights

Each ingredient in this recipe serves a specific purpose, adding to the overall depth of flavor and texture:

• Russet Potatoes: Known for their starchy nature, russets create a smooth, creamy soup that isn’t too thin or too chunky.
• Chicken Broth: The base of the soup, chicken broth imparts a savory, umami depth that elevates the potatoes. It also helps in cooking the potatoes without overpowering their flavor.
• Heavy Cream: This makes the soup ultra-rich, providing a silky texture that contrasts perfectly with the crunchy toppings.
• Bacon: The crispy bacon not only adds crunch but its smoky, salty flavor balances the creaminess of the soup and adds a savory complexity.
• Cheddar Cheese: Cheddar is a bold, sharp cheese that melts beautifully, giving the soup a rich, creamy texture with a bit of tang.
• Sour Cream: This adds a refreshing tang that cuts through the richness of the soup, offering a delightful contrast with every spoonful.

Expert Tips

Want to take your baked potato soup to the next level? Try these expert tips:

• For Extra Creaminess: If you want an even creamier soup, consider adding a bit of cream cheese along with the heavy cream. It adds a tangy richness that complements the potatoes perfectly.
• Make it Gluten-Free: No need to worry about gluten here! This soup is naturally gluten-free as long as you’re using gluten-free chicken broth and ensuring that any toppings or sides are also free of gluten.
• Use a Slow Cooker: If you don’t want to babysit the soup on the stove, throw everything in a slow cooker and let it cook on low for 4-5 hours. The flavors meld even better with the slow cooking method.
• Leftover Bacon Fat?: Don’t throw away that bacon fat! It’s liquid gold and can be used to fry eggs, sauté vegetables, or add flavor to other dishes.

Recipe Variations

While this version of baked potato soup is delicious as is, feel free to get creative with these variations:

• Add Vegetables: Try adding some carrots or celery to the mix for extra texture and flavor.
• Spicy Kick: If you like a bit of heat, stir in some diced jalapeños or red pepper flakes while sautéing the onions and garlic.
• Swap the Protein: Not a fan of bacon? Try using smoked sausage or diced ham for a different twist. Both options give a nice salty, savory flavor.
• Vegan Version: Use a plant-based cream, dairy-free cheese, and vegan bacon to make this recipe vegan-friendly while still keeping that comforting baked potato flavor.

Final Words

This Charleston Baked Potato Soup isn’t just a bowl of soup-it’s an experience. The combination of rich cream, tender potatoes, crispy bacon, and melting cheddar creates an irresistible harmony of flavors that will have everyone coming back for seconds. It’s the kind of dish that makes you feel like you’re sitting in a cozy Charleston bistro, enjoying a slow afternoon with friends or family. Whether you’re making it for a special occasion or a regular weeknight meal, it’s guaranteed to be a hit.