There’s nothing quite like a big, comforting bowl of baked potato soup to warm you up on a chilly day. It’s one of my all-time favorite comfort foods, and I have so many fond memories of enjoying it with my family.
One that sticks out in particular is from when I was a kid. My mom would whip up a batch of her famous baked potato soup, and the whole house would be filled with the most incredible aroma. I can still picture myself coming home from school, stomping the snow off my boots, and being immediately greeted by the smell of creamy potatoes, crispy bacon, and melted cheese. It was absolute heaven.
I’d hurry to the kitchen, eager to get my hands on a big bowlful. Mom would ladle it out, topping it with extra shredded cheddar, a dollop of sour cream, and crispy crumbled bacon. It was the perfect meal to cozy up with, especially after a long day playing in the snow. To this day, baked potato soup still feels like the ultimate comfort food to me.
Why This Baked Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect baked potato Soup
What makes this baked potato soup recipe so special is the unique blend of techniques I’ve perfected over the years. Instead of just boiling the potatoes, I roast them first to get that irresistible baked potato flavor. And by simmering the soup low and slow, the potatoes break down and create an incredibly velvety, creamy texture without the need for heavy cream. Trust me, one spoonful and you’ll be hooked!
Essential Ingredients You’ll Need
– Russet potatoes – These starchy spuds are the foundation of the soup, giving it that classic baked potato taste and thick, hearty texture.
– Bacon – Crispy, smoky bacon adds an unbeatable savory element and lovely crunch.
– Onion and garlic – The aromatic base that builds incredible flavor.
– Chicken or vegetable broth – The liquid that transforms the potatoes into a luscious soup.
– Cheddar cheese – Sharp cheddar melts beautifully into the soup, making it extra rich and indulgent.
– Sour cream – A dollop of cool, tangy sour cream is the perfect finishing touch.
Step-by-Step baked potato Soup Instructions
Preparing Your baked potato Soup
This baked potato soup comes together easily in just about an hour. You’ll need a large pot or Dutch oven, a baking sheet, and a few basic kitchen tools. Let’s get started!
1- First, preheat your oven to 400°F. Scrub the potatoes clean, then use a fork to poke a few holes all over. Place them directly on the oven rack and bake for 50-60 minutes, until very tender when pierced with a knife.
2- While the potatoes are roasting, cook the bacon in a large pot or Dutch oven over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the bacon grease in the pot.
3- Add the diced onion to the bacon grease and sauté for 5-7 minutes, until softened and translucent. Then, stir in the minced garlic and cook for 1 minute more.
4- Once the potatoes are tender, let them cool slightly, then peel and dice them. Add the diced potatoes to the pot with the onions and garlic. Pour in the broth and bring the soup to a simmer.
5- Reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally, until the potatoes are very soft and the flavors have melded together.
6- Finally, remove the pot from the heat. Use an immersion blender to partially purée the soup, leaving some chunks of potato. Stir in the shredded cheddar cheese until melted, then finish with a dollop of sour cream and the crumbled bacon on top.
Pro Tips for Success
To get the creamiest baked potato soup, be sure not to overblend it. You want to leave some nice, chunky potato pieces throughout. Also, don’t be afraid to adjust the consistency to your liking – if it’s too thick, thin it out with a splash of broth, and if it’s too thin, let it simmer a bit longer to thicken up.
Serving and Storing Your baked potato Soup
Perfect Pairings for baked potato Soup
This baked potato soup is the ultimate cozy meal, perfect for chilly winter days. It pairs beautifully with a fresh green salad and some crusty bread for dipping. A glass of crisp white wine or a cold, frothy beer also makes a great accompaniment. And of course, it’s delicious on its own, with all the classic baked potato toppings like extra cheese, bacon, and scallions.
Storage and Make-Ahead Tips
Baked potato soup reheats and stores incredibly well. Let any leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. To reheat, simply place in a pot and warm over medium heat, stirring occasionally, until heated through.
You can also make this soup in advance and freeze it for longer storage. Just cool it completely, then pour into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for baked potato Soup
Creative baked potato Soup Variations
While this classic baked potato soup is tough to beat, there are lots of fun ways to put your own spin on it. Try adding diced ham or shredded chicken for a heartier meal. For a bit of zing, stir in some crumbled blue cheese or chopped fresh chives. And in the summertime, you can even grill the potatoes instead of roasting them for a delightful smoky flavor.
Making baked potato Soup Diet-Friendly
To make this baked potato soup more diet-friendly, you can easily swap in low-fat or non-fat dairy products. Use reduced-fat cheddar cheese and Greek yogurt instead of sour cream. For a vegan version, simply omit the cheese and bacon, and use a plant-based milk or broth. The soup will still be rich, creamy, and absolutely delicious.
Frequently Asked Questions
Q: Can I use a different type of potato besides russets?
A: While russet potatoes are ideal for this soup due to their starchiness, you can certainly use other varieties like Yukon Gold or red potatoes. The texture may be a bit different, but the flavor will still be great.
Q: How can I make this soup thicker or thinner?
A: To thicken the soup, let it simmer a bit longer to allow the potatoes to break down further. You can also use an immersion blender to purée more of the solids. For a thinner consistency, simply stir in a bit more broth until you reach your desired texture.
Q: Can I freeze baked potato soup?
A: Absolutely! Baked potato soup freezes beautifully. Just be sure to let it cool completely before transferring to airtight containers or bags. It will keep in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This recipe makes about 6-8 servings of baked potato soup, depending on the portion size. It’s a hearty, filling soup, so a nice big bowl is usually plenty.
Q: What if my soup seems grainy or gritty?
A: If your baked potato soup has an undesirable grainy texture, it’s likely because the potatoes weren’t cooked long enough. Next time, let the soup simmer for a bit longer, until the potatoes are very soft and fully broken down.
Baked Potato Soup
- Total Time: 30
- Yield: 6
Description
Indulge in the rich, velvety goodness of this homemade baked potato soup. Perfectly creamy and loaded with flavor, this comforting dish is ready in just 30 minutes.
Ingredients
– 3 lbs Russet potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese, plus more for serving
– 6 slices bacon, cooked and crumbled
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped chives, plus more for serving
Instructions
1. – In a large pot, cook the diced potatoes in the broth over medium heat until tender, about 15-20 minutes.
2. – In a separate skillet, sauté the onion in butter until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
3. – Transfer the cooked onion and garlic to the pot with the potatoes and broth. Use an immersion blender to puree the soup until smooth and creamy.
4. – Stir in the heavy cream, 1 cup of cheddar cheese, salt, and pepper. Taste and adjust seasoning as needed.
5. – Ladle the soup into bowls and top with crumbled bacon, additional cheddar cheese, and chopped chives.
Notes
For a thicker soup, mash some of the potatoes against the side of the pot before blending. You can also add diced cooked ham or sautéed mushrooms for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
There’s a reason baked potato soup is such a beloved classic – it’s comforting, delicious, and so satisfying. With this recipe, you’ll be able to make it at home any time a craving strikes. The roasted potato flavor, melty cheese, and crispy bacon are an unbeatable combination. So what are you waiting for? Grab your ingredients and get cooking! I can’t wait to hear how your baked potato soup turns out.