If you are looking for a comforting, hearty dish that feels like a warm hug on a chilly day, this Baked Potato Soup Recipe is absolutely the answer. It’s a creamy, flavorful soup loaded with tender chunks of baked potatoes, savory bacon, sharp cheddar, and a perfect balance of seasoning that will have you coming back for seconds. The best part is how the soup combines simple ingredients into something incredibly satisfying and rich without ever feeling heavy.
Ingredients You’ll Need
This Baked Potato Soup Recipe features straightforward ingredients that each play a vital role in building its irresistible flavor and creamy texture. From russet potatoes providing body and substance to smoky paprika and crispy bacon adding just the right pop of taste, every item is essential to making this soup truly special.
- 4 large russet potatoes: Ideal for baking and mashing, russets have a fluffy interior perfect for soup chunks.
- 1 tablespoon olive oil: Used to sauté onions and garlic, it brings a subtle richness without overpowering flavors.
- 1 medium onion, diced: Adds natural sweetness and depth when softened at the start.
- 3 cloves garlic, minced: Brightens and enhances the savory elements beautifully.
- 1/4 cup all-purpose flour: Helps thicken the soup to a creamy consistency without lumps.
- 4 cups chicken broth: The savory liquid base that together with dairy balances the flavors perfectly.
- 2 cups milk: Contributes to the creamy, smooth mouthfeel of the soup.
- 1 cup heavy cream: Adds richness and indulgence, making the soup silky and luscious.
- 1 1/2 teaspoons salt: Essential for seasoning all the ingredients and elevating overall taste.
- 1 teaspoon black pepper: Provides a gentle heat that complements the savory profile.
- 1/2 teaspoon smoked paprika: Adds a subtle smoky undertone that pairs beautifully with bacon.
- 1 cup shredded cheddar cheese: Melts smoothly into the soup for cheesy goodness throughout.
- 1/2 cup sour cream: Brings a tangy creaminess that brightens the rich base.
- 6 slices bacon, cooked and crumbled: A crispy, salty garnish that adds texture and an irresistible aroma.
- 1/4 cup chopped green onions: Fresh and slightly sharp for a perfect finishing touch.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Potatoes
Begin by preheating your oven to 400°F (200°C). Wash your russet potatoes thoroughly, pat them dry, and pierce their skins with a fork. Place them directly on the oven rack and bake for about 60 minutes until a fork slides easily through. Once baked, let them cool just enough to handle, then peel off the skins and chop the potatoes into bite-sized pieces. This baking step is key because it locks in a smoky, earthy flavor and yields fluffy potato chunks for the soup.
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 onion and cook until translucent and softened, roughly 5 minutes. Toss in the minced garlic and sauté just one more minute to release those aromatic oils without browning. This warm, tender onion and garlic mix forms a flavorful foundation for your soup.
Step 3: Make the Soup Base
Sprinkle the flour evenly over the cooked onions and garlic and stir thoroughly to coat everything. This step helps create a roux-like base that will thicken your soup nicely. Gradually whisk in the chicken broth, stirring constantly to avoid lumps and achieve a smooth texture. Bring it to a simmer and let it cook for about 5 minutes until it thickens slightly, building a rich and velvety liquid foundation.
Step 4: Add Dairy and Seasonings
Next, pour in the milk and heavy cream, stirring to combine. Season the soup with salt, black pepper, and smoked paprika for depth and a subtle smokiness that plays so well with the rest of the flavors. Gently bring the mixture back to a simmer before adding your chopped baked potatoes. This combination creates the luscious body of your soup.
Step 5: Simmer the Soup
Allow the soup to cook uncovered for 10 to 15 minutes, stirring occasionally. This lets the flavors meld and the soup thicken to your desired consistency. Keep an eye on the texture – it should be creamy but not too thick; adjust with a splash of broth or milk if needed. The potatoes will soften further, blending into the soup while still maintaining their bite.
Step 6: Finish the Soup
Remove the pot from heat and stir in the shredded cheddar cheese and sour cream. This final step adds richness and creamy tanginess that transforms the soup into something incredibly indulgent and satisfying. The cheese melts smoothly, creating those beautiful pockets of cheesy goodness throughout the bowl.
Step 7: Serve
Ladle the soup into generous bowls and top with your cooked, crumbled bacon and chopped green onions. For extra flair, sprinkle additional shredded cheese on top if you like. Serve the soup hot and enjoy how each spoonful feels like a cozy celebration of classic comfort food.
How to Serve Baked Potato Soup Recipe
Garnishes
The magic of serving this soup lies in the toppings. Crispy bacon crumbles add irresistible crunch and a smoky punch, while fresh green onions offer a bright, slightly pungent contrast. Don’t forget extra shredded cheddar cheese for a melty, gooey finish that makes every bite even better.
Side Dishes
This hearty soup pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Garlic bread or warm crusty rolls are also fantastic companions, perfect for dipping into the creamy soup and soaking up every last bit of flavor.
Creative Ways to Present
For a fun family meal or casual entertaining, serve the soup in hollowed-out mini baked potatoes for individual rustic bowls. Alternatively, offer a “build-your-own” garnish station so everyone can customize with toppings like chives, crumbled bacon, shredded cheese, or sour cream. Presentation like this makes the experience inviting and interactive!
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. When you’re ready, simply reheat gently on the stove to preserve its creamy texture without breaking or curdling.
Freezing
You can freeze this soup, but be mindful that potatoes can change texture slightly after freezing. Use freezer-safe containers, leaving some headspace for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup slowly on low heat, stirring often. If it appears too thick, whisk in a splash of milk or broth to bring back its creamy consistency. Avoid boiling as this can cause the dairy to separate or the soup to become grainy.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well if you want to keep the soup vegetarian or just prefer a lighter flavor. Just be sure to choose a good-quality broth to maintain the soup’s rich taste.
How can I make this soup gluten-free?
To make this Baked Potato Soup Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Both will thicken the soup nicely without affecting the flavor.
Is it possible to make this soup dairy-free?
Yes, with some adjustments. Use dairy-free milk alternatives like oat or almond milk and replace sour cream with a non-dairy version. Nutritional yeast can help mimic the cheesy flavor. The soup will still be comforting and delicious.
Can I add other vegetables to this soup?
Definitely! Diced carrots, celery, or leeks can be sautéed with the onions for more texture and flavor layers. Just add them early in the cooking process to soften properly.
How do I get the soup extra creamy without making it too heavy?
Use a mix of milk and heavy cream, but you can reduce cream slightly if you’re concerned about richness. Also, avoid over-thickening with flour and adjust liquid levels for a silky, smooth texture that feels indulgent yet balanced.
Final Thoughts
This Baked Potato Soup Recipe is one of those timeless classics that feels both cozy and special. Its creamy texture, hearty potato chunks, and layered flavors of cheese, bacon, and smoky paprika come together in a delicious bowl that’s perfect for sharing. I encourage you to give this recipe a try and make it your go-to comfort meal—trust me, your taste buds will thank you!
Print
Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Description
This hearty Baked Potato Soup recipe is a comforting and creamy dish featuring tender baked russet potatoes blended into a flavorful base of sautéed onions, garlic, chicken broth, milk, and cream. Topped with shredded cheddar, crispy bacon, sour cream, and green onions, this soup makes for a perfect warm meal on chilly days.
Ingredients
Potatoes
- 4 large russet potatoes
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids & Seasonings
- 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
- 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 your oven to 400°F (200°C). Wash, dry, and pierce the russet potatoes with a fork to allow steam to escape during baking. Place them directly on the oven rack and bake for 60 minutes, or until they are tender when pierced with a knife. Remove from oven, let cool, then peel off the skins and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, making sure not to burn the garlic.
- Make the Soup Base: Sprinkle 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir continuously to coat the vegetables with flour, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in 4 cups of chicken broth, blending smoothly, then bring the mixture to a simmer. Let it cook for 5 minutes until it slightly thickens.
- Add Dairy and Seasonings: Stir in 2 cups of milk, 1 cup heavy cream, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Bring the mixture to a gentle simmer and then add the chopped baked potatoes to the pot.
- Simmer the Soup: Continue cooking the soup for 10 to 15 minutes, stirring occasionally to prevent sticking. This allows the soup to thicken and the flavors to meld together.
- Finish the Soup: Remove the pot from heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup sour cream until fully melted and well combined, resulting in a rich and creamy texture.
- Serve: Ladle the hot soup into bowls and garnish each serving with crispy crumbled bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve immediately while warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
- You can prepare the baked potatoes a day ahead to save time when making the soup.
- Adjust the thickness of the soup by adding more broth or milk if it becomes too thick.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For extra smoky flavor, use smoked cheddar cheese or add a dash of liquid smoke.
