Baked Potato Soup Recipe
Get ready to fall in love with a bowl of pure comfort: Baked Potato Soup is everything you could ever want when a craving for coziness hits. Imagine velvety, rich potatoes blended with silky cream, sharp cheddar, crispy bacon, and pops of fresh green onion, all swirling together to create a soup that feels luxurious yet reassuringly familiar. This soul-warming classic is the sort of recipe you’ll want to revisit again and again—perfect for snowy nights, lazy Sundays, or anytime you want to make your home smell amazing.
Ingredients You’ll Need
The best thing about this Baked Potato Soup is just how simple and honest the components are. Each ingredient shines with purpose—from the hearty russet potatoes, right down to the finishing sprinkle of green onions for a fresh pop of flavor. Here’s what you’ll need, and why each one matters:
- Russet potatoes: The starchy star of the show, bringing body and creaminess to every spoonful.
- Bacon: Smoky, salty bits that add irresistible depth and crunch—absolutely worth making extra for snacking!
- Unsalted butter: Gives the soup its buttery undertones and helps cook the aromatics.
- Onion: Provides a mellow, sweet-savory backbone as it sautés.
- Garlic: Just the right amount for unmistakable comfort and warmth.
- All-purpose flour: Thickens the soup to that perfect, spoon-coating consistency.
- Chicken broth: Adds richness and keeps the soup from feeling too heavy—use a good-quality broth for best results.
- Whole milk: Makes the soup lusciously creamy without weighing it down.
- Heavy cream: Brings the extra level of decadence you expect from a hearty bowl of Baked Potato Soup.
- Sharp cheddar cheese: Melts into the soup for cheesy, tangy goodness.
- Sour cream: A swirl of tanginess that balances out the richness.
- Green onions: Fresh, peppery finish that brightens every serving.
- Salt and ground black pepper: Simple seasonings to tie it all together just right.
How to Make Baked Potato Soup
Step 1: Bake and Prepare the Potatoes
Start by baking your russet potatoes until the skins are crisp and the insides are fluffy and fork-tender. Let them cool just enough to handle, then peel and give them a rustic mash. This step lays the foundation for that unmistakable “baked potato” flavor, and using real baked potatoes—not just boiled—really makes a difference in the soup’s depth.
Step 2: Crisp Up the Bacon
In a large, heavy-bottomed pot, cook your diced bacon until it’s rendered and deeply crisp. Scoop it out and let it drain on paper towels, reserving about a tablespoon of the drippings for that unbeatable, smoky flavor which will infuse the entire soup.
Step 3: Sauté the Aromatics
Add the butter to your pot and, once melted, toss in your diced onions. Sauté over medium heat until they’re soft, translucent, and oh-so fragrant, about five minutes. Stir in the minced garlic and give it a quick minute—just until it’s fragrant but not browned.
Step 4: Make the Roux
Sprinkle the flour right over the onion and garlic mixture, stirring to create a paste. Let it cook for a couple of minutes—this is the crucial step that erases that raw flour taste and sets you up for a soup that’s velvety and rich.
Step 5: Build the Creamy Base
Gradually whisk in your chicken broth, making sure to loosen any bits from the bottom of the pot. Add the whole milk and heavy cream, and bring the mixture to a gentle simmer. You’ll see it start to transform into something luxuriously creamy.
Step 6: Add the Potatoes and Blend
Fold in your mashed baked potatoes, stirring well so they meld seamlessly with the broth. The potatoes will thicken the soup right before your eyes! If you like a smoother texture, you can use an immersion blender at this point, but leaving it a bit chunky is so satisfying.
Step 7: Stir in Cheese and Finish
Toss in the shredded cheddar cheese and sour cream, then stir until silky and incorporated. Taste and add salt and pepper. Let the soup simmer gently for a few more minutes so all those flavors can mingle. Adjust the consistency to your liking—add a splash more broth or milk if you prefer it thinner.
Step 8: Serve Hot with Toppings
Ladle the steaming Baked Potato Soup into bowls and get creative with toppings. A shower of crispy bacon, more cheddar, a dollop of sour cream, and sliced green onions are classic, but feel free to make it your own!
How to Serve Baked Potato Soup
Garnishes
When it comes to garnishing Baked Potato Soup, the sky’s the limit! Classic touches like extra shredded cheddar, crumbled bacon, a swirl of sour cream, and vibrant green onions not only look gorgeous but also deliver that “fully loaded” flavor experience. Try chives, cracked pepper, or even crunchy croutons if you’re feeling adventurous.
Side Dishes
This soup is practically a meal on its own, but it plays beautifully with a crusty baguette or a slice of toasted sourdough for dunking. A crisp, simple salad brightens the table and balances the soup’s richness—think peppery arugula or baby greens with a lemony vinaigrette.
Creative Ways to Present
For something extra fun, serve this soup in hollowed bread bowls or sturdy mugs. Add a toppings “bar” at your next gathering so everyone can customize their bowl. Little touches, like individual crocks kept warm in the oven, make your Baked Potato Soup feel downright special.
Make Ahead and Storage
Storing Leftovers
Stash any remaining Baked Potato Soup in an airtight container in the refrigerator—it will keep for up to four days. Keep toppings separate so everything stays as fresh as possible until you’re ready for round two.
Freezing
While this soup freezes well, keep in mind it may thicken a bit as it thaws, thanks to all those delicious starches and dairy. Freeze individual portions for quick comfort food cravings, and always cool the soup completely before freezing.
Reheating
Reheat gently on the stovetop, stirring often, and add a splash of milk or broth to bring it back to its original creaminess. If using the microwave, go low and slow, stirring in between to ensure a perfectly smooth and dreamy Baked Potato Soup every time.
FAQs
Can I make Baked Potato Soup vegetarian?
Absolutely! Just skip the bacon and use vegetable broth instead of chicken. You’ll still get all the creamy, comforting flavors that make this soup a favorite.
What’s the best way to thicken or thin my soup?
If you want a thicker Baked Potato Soup, let it simmer uncovered to reduce, or mash a few more potatoes directly into the pot. For a thinner soup, simply stir in extra broth or milk until you reach your desired consistency.
Do I need to peel the potatoes?
Peeling the potatoes creates a creamier texture, but if you like a more rustic look and feel, leave some of the skins on! They’ll add a hint of earthy flavor and extra fiber.
Can I make this soup in advance?
Definitely! In fact, letting Baked Potato Soup sit overnight in the fridge allows the flavors to fully develop. Just give it a good stir and thin with a bit of broth or milk when you reheat.
What toppings go best with Baked Potato Soup?
Classic toppings like crispy bacon bits, shredded cheddar, green onions, and a dollop of sour cream are tried and true. For a twist, try roasted garlic, fresh herbs, or hot sauce to mix things up.
Final Thoughts
If you’re looking for the ultimate cozy meal, you just can’t beat homemade Baked Potato Soup. It’s the kind of dish that makes any day warmer, happier, and a whole lot more delicious. Don’t wait for cold weather—grab those potatoes and treat yourself to this bowl of love soon!
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Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this creamy Baked Potato Soup. Loaded with bacon, cheddar cheese, and green onions, this hearty soup is the ultimate comfort food for chilly days.
Ingredients
Main Ingredients:
- 4 large russet potatoes, baked until tender
- 4 slices bacon, diced
- 3 tbsp unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
Additional Ingredients:
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Bake Potatoes: Bake potatoes until tender, then cool slightly, peel, and roughly mash.
- Cook Bacon: In a large pot over medium heat, cook bacon until crispy. Remove and set aside.
- Sauté Onion: In the same pot, leave 1 tbsp bacon drippings. Add butter and onions, sauté until softened.
- Add Garlic: Stir in garlic and cook for 1 minute.
- Thicken: Sprinkle flour over the onion mixture and cook for 1–2 minutes.
- Add Liquids: Slowly whisk in chicken broth, milk, and cream. Bring to a simmer.
- Combine: Add mashed potatoes, stir until smooth. Stir in cheese, sour cream, salt, and pepper.
- Simmer: Simmer for 5–7 minutes, adjusting consistency if needed.
- Serve: Top with bacon, green onions, and extra cheese before serving.
Notes
- For extra flavor, bake the potatoes the day before and refrigerate until ready to use.
- This soup thickens as it sits, so you may need to thin it with extra broth when reheating.
- Can be made vegetarian by omitting bacon and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 65 mg
