Baked Potato Soup is comfort food at its absolute best: creamy, hearty, and loaded with rich potato flavor, crispy bacon, and cheddar cheese. Every spoonful offers a luxurious blend of textures and tastes that feels like a warm, cozy hug. This is the soup you crave on cold nights or whenever you need something soul-satisfying and nourishing—truly, a bowl that brings people together and leaves everyone asking for seconds.
Ingredients You’ll Need
The beauty of Baked Potato Soup is in how a handful of everyday ingredients create something extraordinary. Each one brings its own special quality—flavor, creaminess, or color—to create a soup you won’t soon forget.
- Russet potatoes: Their starchy texture makes the soup silky but still hearty; baking them first deepens their flavor.
- Bacon: This adds irresistible, smoky crunch—and the leftover bacon fat builds rich depth in the soup base.
- Butter: Essential for sautéing onions and rounding out the flavors with a creamy finish.
- Onion: Sautéed onion is the aromatic backbone, adding gentle sweetness and intrigue.
- Garlic: Just a couple of cloves brighten the whole pot with warm, subtle savoriness.
- All-purpose flour: This thickens the soup to the perfect consistency; use gluten-free if needed.
- Milk: For that creamy, velvety texture—whole milk works best, but any milk will do.
- Chicken broth: Adds depth and keeps the soup from feeling too heavy.
- Sour cream: Gives the soup a tangy twang and unbeatable creaminess; Greek yogurt is a great alternative.
- Sharp cheddar cheese: Melts into the soup for bold, cheesy flavor that’s pure comfort food.
- Salt and black pepper: Essential for rounding out and lifting all the flavors.
- Paprika: Adds gentle warmth and a hint of color—smoked paprika gives even more depth.
- Green onions: Their bright, fresh bite makes the perfect garnish and balances all the richness.
- Extra shredded cheese and bacon bits: Pile these high on top and every bite will feel extra indulgent.
How to Make Baked Potato Soup
Step 1: Crisp the Bacon
Start by cooking the chopped bacon in your largest pot or Dutch oven over medium heat. Let it render out all that wonderful fat until the pieces are golden and crispy. Use a slotted spoon to lift the bacon out, setting it aside for later—you’ll sprinkle it on as the best finishing touch. Don’t discard the fat! It’s the flavor secret for a sensational Baked Potato Soup.
Step 2: Sauté the Aromatics
Add the tablespoon of butter to the bacon fat still shimmering in the pot. Drop in your chopped onion and sauté until it turns soft, translucent, and slightly golden around the edges—about 5 minutes. Toss in the minced garlic, stirring constantly for just a minute. This step makes your kitchen smell incredible and adds a fragrant foundation to the soup.
Step 3: Make the Roux
Next, sprinkle the flour into the pot, whisking constantly. Let it cook for a minute or two to make a light roux—this means no raw flour taste and a lusciously thick soup. The flour will absorb the oniony-bacon-butter goodness, setting the scene for creaminess to come.
Step 4: Add Liquids and Potatoes
Slowly pour in the milk and chicken broth, whisking vigorously. This prevents lumps and gives you a dreamy, smooth base. Let it come up to a gentle simmer and cook for 5-6 minutes until just thickened. Add your roughly chopped baked potatoes and use a potato masher to break up most—leave a few chunks for perfect texture in every bite.
Step 5: Stir in Creamy Goodness
Add in the sour cream, sharp cheddar cheese, salt, pepper, and paprika all at once. Stir and watch as the cheese melts into the soup, making everything creamy and rich. Let it gently simmer for about 5 more minutes to bring all the flavors together and warm through completely.
Step 6: Serve and Top
Ladle the Baked Potato Soup into bowls while it’s piping hot. Top generously with the reserved crispy bacon, a shower of green onions, and extra cheddar. Every bowl should feel loaded and luxurious—don’t be shy with the toppings!
How to Serve Baked Potato Soup
Garnishes
The right garnishes take Baked Potato Soup from comforting to show-stopping. A generous sprinkle of extra sharp cheddar, more crispy bacon bits, and bright fresh green onions do wonders. Try a dollop of sour cream or a dash of smoked paprika for color and flair. Let everyone build their perfect bowl with toppings at the table—it’s interactive and always a hit.
Side Dishes
This soup is hearty enough to be a meal on its own, but serving it with warm, crusty bread or a side of cheesy garlic toast is simply irresistible. For a lighter touch, try a crisp green salad with tangy vinaigrette—it cuts the richness and adds freshness to your meal. Roasted Brussels sprouts or a simple apple salad are also wonderful companions.
Creative Ways to Present
For a special twist, serve the Baked Potato Soup in small, hollowed-out bread bowls—everyone loves tearing off chunks as they go. Mini soup shooters make for a fun appetizer at parties, and topping with chives, hot sauce, or crunchy fried onions lets guests get creative with every serving. Layer on your favorite baked potato toppings and let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Let any leftover Baked Potato Soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to four days. The flavors actually get even better as they meld together, making it the best kind of next-day comfort food.
Freezing
This soup freezes well, especially if you haven’t added the garnishes yet. Spoon cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best texture, as potatoes can get a bit grainy if reheated too quickly from frozen.
Reheating
Gently reheat Baked Potato Soup on the stovetop over medium-low heat, stirring often and adding a splash of milk or broth if needed to restore its creamy texture. You can also microwave it, just go slow and stir every minute so it heats evenly. Top with fresh garnishes right before serving to bring back all that brightness and crunch.
FAQs
Can I make Baked Potato Soup vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. For flavor, try adding a dash of smoked paprika and a sprinkle of your favorite cheese—veggie bacon or crispy fried shallots make a great topping too.
How do I make the soup extra creamy?
If you love an ultra-smooth Baked Potato Soup, purée part or all of the soup with an immersion blender (or in batches in a regular blender). Adding a touch more sour cream, or even a splash of heavy cream, will also amp up the creaminess factor.
What potatoes are best for this recipe?
Russet potatoes are the classic choice because of their starchy texture—it gives the soup body and that perfect, pillowy consistency. Yukon golds can work too, but they’ll result in a slightly different flavor and a more buttery texture.
Can I prepare this soup ahead of time?
Yes! Make the soup up to two days in advance and store it in the fridge. Reheat gently before serving, and always add your garnishes fresh to keep them crisp and flavorful.
Does Baked Potato Soup thicken as it stands?
It sure does! As the soup cools, the potatoes and cheese cause it to thicken up. If it gets too thick when reheating, simply stir in a splash of milk or broth to bring it back to your desired consistency.
Final Thoughts
There’s just nothing like the warmth and satisfaction of homemade Baked Potato Soup, packed with creamy potatoes, crispy bacon, and melty cheese. Whip up a pot and treat yourself and your loved ones to the ultimate comfort food experience—trust me, they’ll be asking when you’ll make it again!
Print
Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy Baked Potato Soup loaded with cheddar cheese and bacon. This hearty soup is perfect for a cozy meal on a chilly day.
Ingredients
Main Ingredients:
- 4 large russet potatoes (baked, peeled, and roughly chopped)
- 4 slices bacon (chopped)
- 1 tablespoon butter
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
Additional Ingredients:
- 3 cups milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 green onions (sliced, for garnish)
- extra shredded cheese and bacon bits (for topping)
Instructions
- Cook the Bacon: In a large pot, cook the bacon until crispy. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until soft.
- Make Roux: Whisk in flour and cook to make a roux.
- Add Milk and Broth: Slowly add milk and chicken broth, whisking constantly.
- Add Potatoes and Cheese: Stir in potatoes, sour cream, cheddar cheese, salt, pepper, and paprika.
- Simmer: Simmer until cheese is melted and soup is creamy.
- Serve: Top with green onions, reserved bacon, and extra cheese.
Notes
- For a smoother soup, blend with an immersion blender.
- Use leftover or microwaved potatoes for a quicker version.
- Substitute Greek yogurt for sour cream if preferred.
Your email address will not be published. Required fields are marked *