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Baked Potato Soup Recipe

Baked Potato Soup Recipe
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★★★★★

4.9 from 5 reviews

This creamy and comforting Baked Potato Soup is a hearty meal perfect for chilly days. Featuring tender chunks of baked russet potatoes combined with crispy bacon, sharp cheddar cheese, and a rich broth base, this soup delivers all the flavors of a loaded baked potato in a warm bowl. Easy to prepare and customizable with your favorite toppings, it’s an ideal dish for cozy family dinners or casual entertaining.

Ingredients

Scale

Soup Base

  • 4 large pre-baked russet potatoes, peeled and chopped
  • 4 slices bacon, chopped
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper, to taste

Optional Toppings

  • Chopped green onions
  • Extra shredded cheddar cheese
  • Crispy bacon pieces

Instructions

  1. Prepare the Bacon: In a large soup pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave about 1-2 tablespoons of bacon fat in the pot.
  2. Sauté Aromatics: Add the chopped yellow onion to the bacon fat and cook for about 3-4 minutes until soft and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Potatoes and Broth: Stir in the chopped baked potatoes, then pour in the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-15 minutes to allow flavors to meld.
  4. Blend and Cream: Using an immersion blender, partially puree the soup to your desired consistency, leaving some potato chunks for texture. Stir in the heavy cream and sour cream until fully incorporated.
  5. Add Cheese and Season: Stir in the shredded cheddar cheese until melted and smooth. Season the soup with salt and pepper to taste.
  6. Serve with Toppings: Ladle the soup into bowls, garnish with the reserved crispy bacon, extra cheddar cheese, and chopped green onions if desired. Serve hot and enjoy!

Notes

  • You can use vegetable broth to make the soup vegetarian but omit bacon or use a plant-based substitute.
  • For a richer flavor, bake the potatoes yourself rather than using pre-baked store-bought ones.
  • Adjust the thickness by adding more broth for a thinner soup or reducing broth to thicken.
  • This soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stove.
  • For a gluten-free version, ensure your broth and sour cream are gluten-free.

Nutrition

Keywords: baked potato soup, creamy soup, potato soup recipe, comfort food, easy soup

Find it online: https://zestywithzane.com/baked-potato-soup-recipe-2/