Baked Potato Soup Recipe
If you’re craving a comforting, creamy dish that feels like a warm hug in a bowl, this Baked Potato Soup Recipe is exactly what you need. It’s wonderfully rich and hearty, with tender chunks of perfectly baked russet potatoes mingling in a velvety, cheesy broth that’s infused with just the right hints of smoky flavor and a little tang from sour cream. This soup is easy to make but tastes like you’ve spent hours perfecting it, making it a favorite for cozy family dinners or a satisfying meal anytime warmth and flavor are top priorities.
Ingredients You’ll Need
Each ingredient in this Baked Potato Soup Recipe plays a crucial role in building layers of flavor and texture, from the creamy dairy to the smoky bacon and tender potatoes. Don’t worry—these simple staples come together easily to create a dish that’s greater than the sum of its parts.
- 4 large russet potatoes: The soup’s hearty base that bakes up soft and creamy inside, perfect for blending.
- 1 tablespoon olive oil: Helps sauté the onions and garlic to develop a fragrant foundation.
- 1 medium onion, diced: Adds a subtle sweetness and depth when cooked down.
- 3 cloves garlic, minced: Brings a gentle warmth and aromatic flavor.
- 1/4 cup all-purpose flour: Thickens the soup’s broth for that luscious, smooth texture.
- 4 cups chicken broth: Creates a flavorful, savory liquid base.
- 2 cups milk: Adds creaminess without overwhelming richness.
- 1 cup heavy cream: Elevates the soup’s velvety richness for that indulgent mouthfeel.
- 1 1/2 teaspoons salt: Enhances all the flavors for a balanced taste.
- 1 teaspoon black pepper: Offers a gentle heat that wakes up the palate.
- 1/2 teaspoon smoked paprika: Imparts a subtle smoky layer that complements the bacon perfectly.
- 1 cup shredded cheddar cheese: Melts into the broth for a cheesy, savory punch.
- 1/2 cup sour cream: Adds tang and creaminess, rounding out the flavors beautifully.
- 6 slices bacon, cooked and crumbled: Brings irresistible crispiness and smoky flavor.
- 1/4 cup chopped green onions: Provides a fresh, bright finish as a topping.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by preheating the oven to 400°F (200°C). Wash your potatoes thoroughly, dry them, then pierce each one a few times with a fork. Place them directly onto the oven rack—this allows the heat to crisp the skin slightly. Bake for about 60 minutes until the potatoes are tender when pierced with a knife. Once cool, peel off the skins and chop the potatoes into bite-sized pieces. This step gives your soup lovely chunks that hold their shape instead of turning to mush.
Step 2: Cook the Onions and Garlic
While the potatoes bake, heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent and soft, roughly 5 minutes. Then toss in the minced garlic and cook for about a minute more, just until fragrant. This mix forms a flavorful foundation that makes the soup taste deeply savory and comforting.
Step 3: Make the Soup Base
Sprinkle the all-purpose flour over the softened onions and garlic, stirring well to coat everything evenly. This step is essential because the flour acts as a thickening agent when combined with liquids. Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a gentle simmer. Cooking for 5 minutes allows the broth to thicken slightly, offering that perfect velvety texture.
Step 4: Add Dairy and Seasonings
Reduce the heat to low and pour in the milk and heavy cream, stirring as you go. Then season with salt, black pepper, and smoked paprika. The smoked paprika adds an indulgent depth that pairs beautifully with the cheese and bacon later. Once everything is combined, gently fold in the chopped baked potatoes.
Step 5: Simmer the Soup
Let the soup cook for another 10 to 15 minutes, stirring occasionally to prevent sticking. This slow simmer thickens the soup further while allowing the potatoes to soak up the rich, creamy flavors. The result is a luscious and satisfying consistency that’s neither too thick nor too thin.
Step 6: Finish the Soup
When the soup has reached your desired thickness, remove the pot from heat. Stir in the shredded cheddar cheese and sour cream until they melt into the broth, creating that signature creamy, cheesy goodness. This final step ensures that every spoonful delivers pure indulgence.
Step 7: Serve
Ladle the hot soup into bowls and sprinkle with crumbled bacon and chopped green onions. If you want, you can add extra shredded cheddar cheese on top for that perfect finishing touch. This soup is best enjoyed piping hot to savor all the comforting layers of flavor.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishing your baked potato soup takes it from wonderful to unforgettable. Beyond the classic crumbled bacon and green onions, feel free to add dollops of sour cream, shredded cheddar, or even tiny chives. These fresh and bold toppings add texture, color, and bursts of flavor that keep every bite exciting.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast to soak up every last drop. A crisp green salad helps balance the richness of the soup with some refreshing crunch. For a heartier meal, serve alongside roasted vegetables or a light sandwich to round out the meal.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or hollowed-out baked potatoes for a dramatic presentation. Layering toppings separately in small bowls allows guests to customize their own bowls, making it perfect for casual dinners or entertaining. Adding a sprinkle of smoked paprika or finely chopped herbs right before serving adds a pop of color and aroma.
Make Ahead and Storage
Storing Leftovers
You can store leftover baked potato soup in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together beautifully after a day, making leftovers even tastier. Just give it a good stir before reheating to even out the texture.
Freezing
This Baked Potato Soup Recipe freezes well, but keep in mind that the dairy and potatoes might slightly change texture after thawing. Transfer cooled soup into freezer-safe containers, leaving some space for expansion. It’s best to consume frozen soup within 2 months to maintain optimal taste and quality.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently to prevent sticking or burning. If the soup thickens during reheating, add a splash of milk or broth to loosen it up. Avoid using high heat, as it can cause dairy to separate or scorch.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth, and omit the bacon or replace it with crispy smoked tempeh or mushrooms for a similar savory crunch.
Can I use potatoes other than russet?
Russet potatoes are ideal because of their fluffy texture after baking, but Yukon Gold can work too. They hold their shape nicely and add a slightly buttery flavor.
Is it possible to make this soup dairy-free?
Yes! Use plant-based milk alternatives like oat or almond milk, and substitute sour cream with a dairy-free version. Just ensure your cheese replacement melts well or consider nutritional yeast for cheesy flavor.
How thick should the soup be?
It should be thick enough to coat the back of a spoon but still pourable and creamy. If it gets too thick, add more broth or milk during cooking or reheating.
Can I prepare this soup ahead of time for a crowd?
Definitely! You can prepare the base and potatoes a day ahead, then finish assembling and heating it just before serving for maximum freshness and flavor.
Final Thoughts
This Baked Potato Soup Recipe has a special way of turning simple ingredients into something truly comforting and satisfying. Whether you’re cooking for family, friends, or just yourself, it’s a dish that offers warmth, flavor, and a cozy feeling with every spoonful. Give it a try—you might just find your new favorite go-to comfort soup!
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Baked Potato Soup Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
This comforting baked potato soup features tender russet potatoes baked to perfection, then combined with a rich and creamy base made from chicken broth, milk, and cream. Enhanced with sautéed onions and garlic, finished with cheddar cheese, sour cream, and crispy bacon toppings, this hearty soup is perfect for a cozy meal.
Ingredients
Potatoes
- 4 large russet potatoes
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat the oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Place the potatoes directly on the oven rack and bake for 60 minutes until tender. Once cooled, peel and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Make the Soup Base: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly to coat evenly. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 5 minutes until it thickens slightly.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer, then add the chopped baked potatoes to the pot.
- Simmer the Soup: Cook the soup for 10 to 15 minutes, stirring occasionally, allowing it to thicken to your preferred consistency and for the flavors to meld.
- Finish the Soup: Remove the pot from heat. Stir in the shredded cheddar cheese and sour cream until fully melted and combined, creating a creamy and smooth texture.
- Serve: Ladle the hot soup into bowls. Top each serving with crumbled cooked bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve immediately while warm.
Notes
- Russet potatoes are ideal for baking and provide a fluffy texture perfect for soups.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
- To make this soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on stovetop.
- Add a splash of hot sauce or cooked jalapeños for a spicier twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
