Baked Potato Soup Recipe
If there ever was a soup that hugged you from the inside out, it has to be Baked Potato Soup. Rich, creamy, loaded with tender potatoes and topped with all your favorite fixings, this comforting bowlful captures everything you love about a classic baked potato in soup form. With layers of smoky bacon, sharp cheddar, and a hint of garlic, every spoonful is hearty and deeply satisfying—perfect for cozy evenings, family dinners, or whenever you need a little extra warmth.
Ingredients You’ll Need
Thankfully, making Baked Potato Soup doesn’t require a laundry list of fancy ingredients—just simple kitchen staples that work together like magic. Each item plays an essential role: from building up deep flavor to adding creaminess or a satisfying bite.
- Thick-cut bacon: Smoky, salty, and essential for both topping and flavoring the base of the soup.
- Russet potatoes: The starchiness helps thicken the soup naturally, while the mild potato flavor is classic comfort food.
- Small onion: Adds sweetness and a savory backbone as it softens in the bacon drippings.
- Garlic: Two cloves finely minced add background warmth and aroma without overpowering the soup.
- Butter: Enriches the base, especially when sautéed with the onion and garlic.
- Flour: Creates the roux needed for a velvety, thick texture.
- Chicken broth: Adds depth while keeping the soup from feeling too heavy.
- Half and half: Delivers luxurious creaminess and a silky consistency.
- Sour cream: Brings tang and lightens the overall flavor so the soup isn’t too rich.
- Sharp cheddar cheese: Melted right into the soup, it provides an irresistible cheesy note.
- Salt and black pepper: Simple seasonings that bring all the flavors to life—taste as you go!
- Optional toppings: Chives, extra cheese, sour cream, and bacon help you customize every bowl.
How to Make Baked Potato Soup
Step 1: Crisp the Bacon
Start by placing your chopped thick-cut bacon in a large pot over medium heat. Let it sizzle and cook until each piece is perfectly crisp—this is about more than just taste, as the rendered bacon fat packs every following step with flavor. Once it’s golden and irresistible, use a slotted spoon to set those bacon bits aside for later, leaving about 2 tablespoons of that magical bacon drippings in the pot for the next steps.
Step 2: Cook the Potatoes
Meanwhile, put your peeled and cubed russet potatoes in a separate pot of well-salted water. Boil them for around 20 minutes or until each cube is wonderfully fork-tender. Once drained, mash the potatoes lightly with a fork or potato masher. You want some texture left, so don’t take them all the way to puree unless that’s your preference.
Step 3: Sauté Onions and Garlic
Return to your original pot with those precious bacon drippings still inside. Add the diced onion and sauté for about 3 to 4 minutes, letting it become soft, translucent, and a little sweet. Stir in your butter and minced garlic next, cooking for just a minute—this step fills your kitchen with the most delicious aroma and deepens the base flavor of your Baked Potato Soup.
Step 4: Make the Roux
Sprinkle in the flour and stir, letting it cook for a full minute. This forms a roux, which is a crucial step that gives your soup its signature creaminess while ensuring it won’t taste floury. Keep that spoon moving to prevent any sticking or burning at this stage.
Step 5: Add the Liquids
Slowly whisk in the chicken broth, scraping the bottom of the pot to get every bit of flavorful brown goodness. Once smooth, pour in the half and half. Continue to heat until the soup base is just simmering, letting everything meld together for a few minutes of gentle bubbling.
Step 6: Stir in Potatoes and Blend
Add your mashed potatoes to the pot, stirring to combine. At this point, you can control the texture: for a chunkier soup, leave as is; for something ultra-smooth and restaurant-worthy, use an immersion blender right in the pot until you hit your perfect consistency. Either way, the potato flavor shines through.
Step 7: Finish with Cheese and Cream
Lower the heat and stir in the sour cream and shredded sharp cheddar. Let everything melt together, stirring constantly so the cheese blends in without clumping. Taste and season with salt and black pepper—you’ll likely need a pinch of each to round out the flavors. The soup should be luxuriously thick, creamy, and rich at this stage.
Step 8: Serve and Add Toppings
Ladle the hot Baked Potato Soup into bowls and go wild with toppings: sprinkle on the reserved crispy bacon, a handful of chives, extra shredded cheddar, or a generous dollop of sour cream. Each add-on adds a new layer of texture and bright flavor.
How to Serve Baked Potato Soup
Garnishes
The right garnishes take Baked Potato Soup from tasty to totally irresistible. Pile on those classic baked potato toppings—crunchy bacon bits, fresh chopped chives, extra cheese, or a swirl of sour cream. Not only do these extras make each bowl look inviting, but they also add texture and another hit of flavor in every bite.
Side Dishes
Baked Potato Soup is wonderfully filling, but it pairs beautifully with crisp salads or crusty bread. A simple green salad or lightly dressed slaw will add a refreshing note, while warm rolls or a slice of rustic sourdough are perfect for dunking and soaking up every last drop.
Creative Ways to Present
If you want to add some fun, try serving your soup in hollowed-out bread bowls for a playful, edible vessel. Or, set up a topping bar for your guests so everyone can customize their own bowl—think of it as soup night gone deluxe, with all the trimmings right at hand!
Make Ahead and Storage
Storing Leftovers
Any extra Baked Potato Soup will keep well in the refrigerator for up to four days. Simply let the soup cool to room temperature, transfer it to an airtight container, and pop it in the fridge. The flavors actually deepen overnight, making leftovers even tastier for lunch or a quick dinner.
Freezing
You can freeze Baked Potato Soup, but keep in mind the texture may change slightly as creamy soups can separate or become grainy after freezing. For best results, let the soup cool completely, pack it into freezer-safe containers, and leave a bit of space for expansion. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring well to bring everything back together. If the soup seems too thick after chilling or freezing, add a splash of broth or half and half to smooth things out. A quick spin with an immersion blender can help restore any lost creaminess.
FAQs
Can I make Baked Potato Soup vegetarian?
Absolutely! Just skip the bacon and use a tablespoon of olive oil or butter to sauté the onions and garlic. Swap chicken broth for a rich vegetable broth, and add smoky flavor with a sprinkle of smoked paprika if you like.
What potatoes are best for this soup?
Russet potatoes are the classic choice thanks to their fluffy, starchy texture, which thickens the soup beautifully. You can also experiment with Yukon Golds for a bit more buttery flavor and a slightly different texture.
Can I use milk instead of half and half?
Yes, you can use whole milk if you need to, though the soup will be a bit thinner and less rich. If you want creaminess without as much fat, try a blend of milk and light cream or even evaporated milk.
How do I make the soup extra smooth?
An immersion blender is your secret weapon! After adding the potatoes, blend the soup right in the pot until it’s as smooth as you like. For an ultra-creamy finish, you can also pass it through a fine mesh sieve, though most people love a bit of texture.
Is Baked Potato Soup gluten-free?
Traditional recipes use flour to help thicken the soup, but if you need a gluten-free option, substitute a gluten-free all-purpose blend or thicken the soup with a slurry made from cornstarch and water. The taste is just as wonderful!
Final Thoughts
Nothing brings people together like a big pot of homemade Baked Potato Soup. Whether you’re craving something cozy on a chilly night or just want to treat yourself to a seriously satisfying meal, this recipe is a guaranteed crowd-pleaser. Try it once, and I promise it will earn a permanent spot in your comfort-food rotation!
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Baked Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a comforting bowl of creamy Baked Potato Soup topped with crispy bacon and chives. This hearty soup is perfect for chilly evenings and is sure to become a family favorite.
Ingredients
Bacon:
- 6 slices thick-cut bacon (chopped)
Potato Mixture:
- 2 lbs russet potatoes (peeled and cubed)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp butter
- 3 tbsp flour
Broth and Dairy:
- 3 cups chicken broth
- 2 cups half and half
- ½ cup sour cream
- 1½ cups sharp cheddar cheese (shredded)
- Salt and black pepper (to taste)
- Optional toppings (chives, extra cheese, sour cream, reserved bacon)
Instructions
- Cook Bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 2 tbsp drippings.
- Prepare Potatoes: Boil potatoes in salted water until tender. Drain, mash lightly, and set aside.
- Sauté Onion: In the pot with drippings, sauté onion, then add butter and garlic.
- Make Roux: Stir in flour to make a roux. Cook briefly.
- Add Broth: Gradually whisk in chicken broth, then add half and half and simmer.
- Combine Ingredients: Stir in mashed potatoes, blend for desired texture, then add sour cream and cheddar.
- Season and Serve: Season with salt and pepper, then serve hot topped with bacon and chives.
Notes
- You can blend the soup to desired smoothness using an immersion blender.
- Adjust the seasoning and consistency to suit your taste preferences.
- Feel free to customize toppings with additional cheese, sour cream, or herbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Baked Potato Soup, Potato Soup Recipe, Comfort Food
