Baked Potato Soup Recipe

If you have ever wished for a dish that wraps you up in cozy, creamy goodness while delivering all the beloved flavors of a classic baked potato, I have just the recipe for you: Baked Potato Soup. This soul-soothing soup blends tender chunks of baked russet potatoes with a savory bacon and onion base, enriched by luscious cheddar and a swirl of sour cream. Every spoonful feels like a warm hug, and it’s just as satisfying as your favorite loaded baked potato but in a silky, comforting bowl. Whether you’re craving a hearty lunch or a comforting dinner on a chilly day, this Baked Potato Soup will quickly become your go-to comfort food, impressing friends and family alike with its rich flavor and inviting texture.

Ingredients You’ll Need

Gathering simple, everyday ingredients is the key to making an irresistible Baked Potato Soup. Each component has a star role, from the creamy potatoes and smoky bacon to the sharp cheddar and fragrant garlic, combining to build layers of flavor and texture that bring this soup to life.

• Russet potatoes: Pre-baked and peeled, they provide the soup’s creamy base and hearty texture.
• Bacon: Chopped and cooked until crisp, it adds that irresistible smoky crunch.
• Yellow onion: Adds a subtle sweetness and depth, perfectly balancing the savory elements.
• Garlic cloves: Minced for a fragrant punch, enhancing the soup’s savory profile.
• Chicken or vegetable broth: Forms the flavorful foundation, bringing everything together smoothly.
• Heavy cream: Enriches the soup with a velvety texture and indulgent mouthfeel.
• Shredded cheddar cheese: Melts into the soup for a sharp, cheesy warmth.
• Sour cream: Adds tangy creaminess for that classic baked potato twist.
• Salt and pepper: Essential for seasoning and balancing the flavors.
• Optional toppings: Chopped green onions, extra cheddar, and crispy bacon elevate the presentation and add fresh texture.

How to Make Baked Potato Soup

Step 1: Prepare the Base

Start by frying the chopped bacon over medium heat until it’s crisp and browned, then remove it and set aside. In the rendered bacon fat, sauté the chopped yellow onion until translucent and fragrant, about 5 minutes, adding the minced garlic in the last minute to avoid burning. This base infuses the soup with deep, smoky richness and aromatic sweetness that is impossible to resist.

Step 2: Add Potatoes and Broth

Next, add the chopped baked potatoes into the pot, stirring gently to combine with the onion and bacon mixture. Pour in the chicken or vegetable broth, bringing everything to a gentle simmer. Let the soup cook for about 10 minutes so the flavors mingle and the potatoes soften further, releasing their natural creaminess into the broth.

Step 3: Blend and Enrich

For that signature silky texture, use an immersion blender to partially puree the soup right in the pot, or transfer half of the soup into a blender and pulse a few times before stirring it back in. This creates a delightful balance between smooth and chunky. Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely, enriching the soup with creamy indulgence and sharp cheesiness.

Step 4: Final Touches

Remove the soup from heat and fold in the sour cream. Season generously with salt and pepper to taste. The sour cream adds a tangy brightness that brightens the richness and brings the flavors together beautifully. Finally, fold the crispy bacon pieces back in, reserving some for garnish.

How to Serve Baked Potato Soup

Garnishes

The magic of Baked Potato Soup truly shines with the right garnishes. Sprinkle chopped green onions for a burst of color and freshness, add extra shredded cheddar for gooey cheesiness, and top with crispy bacon for irresistible crunch. These simple toppings not only enhance flavor but also turn a humble bowl into a feast for the eyes.

Side Dishes

Serve your Baked Potato Soup alongside a crisp green salad or crunchy garlic bread for contrast in texture and freshness. A side of raw veggie sticks or a light coleslaw balances the creamy richness perfectly, making your meal feel complete and thoughtfully rounded.

Creative Ways to Present

If you’re serving this soup to guests or family, consider hollowing out smaller baked potatoes and using them as edible bowls for individual servings. Alternatively, bread bowls or mini soup crocks with a sprinkle of cheese melted on top under the broiler adds an elegant twist to this comforting classic.

Make Ahead and Storage

Storing Leftovers

Baked Potato Soup keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to preserve freshness and flavor. When ready to enjoy, simply reheat gently on the stovetop to maintain the soup’s creamy texture without curdling.

Freezing

This soup freezes well for up to two months. To freeze, allow it to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Keep in mind that cream-based soups may separate slightly after freezing, so stirring well during reheating usually restores the texture.

Reheating

For the best results, reheat Baked Potato Soup slowly over low to medium heat on the stove, stirring often. If the soup thickens too much, add a splash of broth or water to loosen it up. Avoid microwaving at high heat, which can cause uneven warming or curdling of the dairy.

FAQs

Can I use a different type of potato for this soup?

Russet potatoes are ideal because of their fluffy texture when baked, but Yukon Golds can work if you prefer a slightly creamier soup. Avoid waxy potatoes as they don’t break down as well in soup.

Is it possible to make Baked Potato Soup vegetarian?

Absolutely! Simply substitute the bacon with smoked paprika or smoked salt, use vegetable broth, and skip the bacon garnish. The soup will still have fantastic flavor without the meat.

Can I make this soup dairy-free?

Yes, swap out the heavy cream for coconut cream or cashew cream, and use dairy-free sour cream and cheese alternatives to keep it creamy without dairy.

How thick should my Baked Potato Soup be?

It’s nice to keep a balance — creamy yet with some potato chunks for texture. Partial blending achieves this perfectly, but you can adjust to your preference by blending more or leaving it chunkier.

What’s the best way to reheat leftovers?

Slow reheating on the stove with occasional stirring is best. Add broth or a little cream if the soup is too thick to bring back that smooth consistency.

Final Thoughts

I can’t recommend making Baked Potato Soup enough. It’s the kind of dish that feels like a warm embrace on a chilly day, comforting and rich without being fussy. Whether you follow this recipe to the letter or put your own spin on it with toppings and seasoning, you’re in for a treat that will delight every craving for that classic baked potato experience in a tasty, spoonable form. Give it a try — your taste buds will thank you!

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