This cozy baked potato soup is a warm hug in a bowl! Creamy and loaded with tender potatoes, it also has yummy toppings like cheese and crispy bacon.
I like to enjoy this soup on chilly nights while snuggling on the couch. It’s so easy to make; just mash, stir, and enjoy every spoonful of comfort!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for baked potato soup because they are starchy and become creamy when cooked. If you have Yukon Gold potatoes, they work too, offering a buttery flavor.
Bacon: For a smoky flavor, any bacon works well. Turkey bacon can be a lighter option if you want to cut back on fat. You can even skip it for a vegetarian version and use olive oil instead!
Onion and Garlic: Fresh onion and garlic add great flavor. If you’re short on time, you can use onion powder and garlic powder, though fresh is always best for depth.
Broth: Chicken broth gives a rich flavor, but vegetable broth is great for a vegetarian soup. Homemade broth can also enhance the dish.
Cheddar Cheese: Sharp cheddar adds a nice tangy taste. If you want something milder, use regular cheddar or even mozzarella for a different texture.
How Do I Get the Perfect Creamy Texture?
Creating a creamy texture is key for baked potato soup. Here’s how to nail it:
- After cooking and dicing your potatoes, mash a portion of them into the soup base. This helps thicken it up without losing all the potato chunks.
- Using an immersion blender can help if you prefer an even creamier texture. Just blend a few times in the pot, leaving some pieces intact.
- Adding milk or cream slowly will keep a smooth consistency—so mix it gradually into the soup.
Happy cooking and enjoy your cozy bowl of baked potato soup!
Baked Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 large Russet potatoes
- 6 slices bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup whole milk or heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This baked potato soup recipe will take about 15-20 minutes to prepare and around 1 hour in total, including the baking time for the potatoes. Perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Baking the Potatoes:
Preheat your oven to 400°F (200°C). Wash the Russet potatoes and pierce them with a fork a few times to allow steam to escape. Place them directly on the oven rack and bake for about 45-60 minutes, until they’re tender when pierced with a fork.
2. Cooking the Bacon:
While the potatoes bake, cook the bacon slices in a skillet over medium heat until crispy. Once done, remove the bacon and let it drain on paper towels. When it’s cool, crumble it into small pieces and set aside for later.
3. Sautéing the Vegetables:
In the same skillet, remove most of the bacon fat, leaving about 1 tablespoon in the pan. Add the butter and heat it over medium heat. Sauté the chopped onion and minced garlic until they are soft and translucent, which should take about 3-5 minutes.
4. Making the Roux:
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1-2 minutes. This will create a roux that helps thicken your soup.
5. Adding the Broth:
Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, until it thickens slightly.
6. Preparing the Potatoes:
Once the potatoes are baked, carefully remove them from the oven and let them cool for a few minutes. Peel the skins off and then dice the potatoes into chunks.
7. Combining the Ingredients:
Add the diced potatoes into the soup base. Use a potato masher or immersion blender to mash some of the potatoes directly into the soup, leaving some chunks for texture.
8. Finishing Touches:
Stir the milk or cream, sour cream, and 1 cup of the shredded cheddar cheese into the pot. Continue cooking over low heat until everything is heated through and the cheese has melted.
9. Seasoning:
Taste your soup and season it with salt and pepper as needed to enhance the flavors.
10. Serving:
Serve your soup hot, and top each bowl with the remaining shredded cheese, crumbled bacon, and a sprinkle of fresh chives for an added pop of flavor!
Enjoy your warm and creamy baked potato soup—you’ve earned it!
Can I Use Leftover Baked Potatoes for This Recipe?
Absolutely! Leftover baked potatoes are perfect for this soup. Just chop them up and add them directly to the soup base without needing to bake them again. It will save you time!
What Can I Substitute for Sour Cream?
If you want to substitute sour cream, Greek yogurt is a great option that will provide a similar tang and creaminess. Alternatively, you can use cream cheese for a richer texture, just be sure to blend it well!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little extra milk or broth to restore creaminess if needed.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, use vegetable broth, plant-based milk (like almond or coconut), and dairy-free substitutes for sour cream and cheese. There are many store-bought vegan cheese options available now!