Easy Baked Potato Soup Recipe

There’s nothing quite like a bowl of warm, creamy, and hearty baked potato soup to satisfy your hunger and warm you up on a chilly day. This Easy Baked Potato Soup Recipe combines the comfort of baked potatoes with the richness of a creamy soup base, creating the ultimate comfort food. Best of all, it’s incredibly easy to prepare! Whether you’re serving it for dinner or lunch, this soup is bound to become a household favorite.

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Bake the Potatoes: Start by baking your russet potatoes. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for about 45 minutes to 1 hour, until they are soft when pierced with a knife.
2. Cool and Peel: Once the potatoes are baked, let them cool slightly. Peel the skins off and chop the potatoes into bite-sized chunks.

Step 2: Cook the Bacon

1. Crisp the Bacon: While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 1-2 tablespoons of the bacon grease in the pot for added flavor.

Step 3: Sauté the Aromatics

1. Sauté Onion and Garlic: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 4: Create the Soup Base

1. Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer.
2. Add Milk and Cream: Stir in the whole milk and heavy cream, allowing the soup base to heat gently over medium heat. Be sure not to let it boil.

Step 5: Add Potatoes and Bacon

1. Combine the Potatoes: Stir in the baked potato chunks, letting them heat through in the soup base. Use a potato masher to mash some of the potatoes directly in the pot to create a thicker, creamier texture.
2. Add Bacon: Stir in the crispy bacon, reserving a small amount for garnish later.

Step 6: Add Cheese and Seasonings

1. Melt the Cheese: Stir in the shredded cheddar cheese until melted and fully incorporated.
2. Season to Taste: Add salt and pepper to taste, adjusting based on your preference.

Step 7: Serve the Soup

1. Garnish: Ladle the soup into bowls and top with a dollop of sour cream, extra shredded cheddar cheese, chopped green onions, and the reserved crispy bacon.
2. Enjoy: Serve immediately with some warm crusty bread for dipping or a side salad.

Why You’ll Love This Easy Baked Potato Soup

• Hearty and Filling: The rich and creamy texture combined with the savory potatoes, bacon, and cheese makes this soup a satisfying meal on its own.
• Simple Ingredients: This recipe uses everyday ingredients you likely already have in your pantry and fridge.
• Customizable: You can easily tweak this recipe to suit your tastes by adding additional toppings or changing the cheese.
• Comfort Food Classic: This soup is the epitome of comfort food, perfect for cold days or when you’re craving something cozy and warm.

Topping Ideas for Your Potato Soup

Cheddar Cheese:

• Add an extra sprinkle of cheddar cheese on top for that gooey, melty goodness.

Chives or Green Onions:

• Fresh chopped green onions or chives give the soup a burst of flavor and a hint of brightness.

Sour Cream:

• A spoonful of sour cream on top of your bowl of soup adds a tangy and creamy element that complements the potatoes perfectly.

Croutons:

• Add some crunch by topping your soup with homemade or store-bought croutons.

Make-Ahead Tips

Refrigerating the Soup:

• You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra milk or broth to thin it out, as the soup will thicken as it sits.

Freezing Instructions:

• This baked potato soup can also be frozen! Let the soup cool completely, then transfer it to a freezer-safe container and store for up to 3 months. To reheat, thaw the soup overnight in the fridge and warm it on the stovetop, adding additional broth or milk if needed.

Tips for Making the Perfect Baked Potato Soup

Use Russet Potatoes:

• Russet potatoes are the best choice for this soup because of their starchy and fluffy texture, which creates a creamier soup.

Don’t Skip the Bacon Grease:

• Cooking the onions and garlic in the reserved bacon grease adds an extra layer of flavor that enhances the richness of the soup.

Adjust the Thickness:

• For a thicker soup, mash more of the potatoes as they cook in the broth. If you prefer a thinner consistency, add a bit more broth or milk.

Mix Up the Cheese:

• While cheddar is a classic choice, you can experiment with other cheeses like gouda, mozzarella, or Monterey Jack for a unique flavor.

Serving Suggestions

Bread:

• Pair this baked potato soup with a slice of crusty bread, garlic bread, or even a warm bread roll for dipping.

Salad:

• A fresh, crisp green salad on the side adds a nice contrast to the richness of the soup.

Conclusion

This Easy Baked Potato Soup Recipe is everything you want in a comfort food dish: creamy, hearty, and bursting with savory flavors. With just a handful of ingredients and minimal prep time, you can whip up this delicious soup any day of the week. Whether you’re enjoying it on a cold winter evening or simply craving a cozy meal, this soup will hit the spot every time. Don’t forget to add your favorite toppings to make it uniquely yours!

FAQs

1. Can I use other types of potatoes for this soup?
   Yes, you can use Yukon gold or red potatoes, but the texture will be slightly different from russet potatoes.
2. Can I make this soup without bacon?
   Absolutely! For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth.
3. How can I make this soup dairy-free?
   You can substitute the milk and heavy cream with coconut milk or a plant-based milk, though it may slightly alter the flavor.
4. What other cheeses can I use?
   You can swap the cheddar cheese with Monterey Jack, mozzarella, or even a blend of Mexican cheeses for a different flavor profile.
5. Can I make this soup in advance?
   Yes! You can prepare this soup a day in advance and store it in the fridge. Simply reheat it on the stovetop before serving.

Yield: 4

Easy Baked Potato Soup Recipe

Print

There’s nothing quite like a bowl of warm, creamy, and hearty baked potato soup to satisfy your hunger and warm you up on a chilly day. This Easy Baked Potato Soup Recipe combines the comfort of baked potatoes with the richness of a creamy soup base, creating the ultimate comfort food. Best of all, it’s incredibly easy to prepare! Whether you’re serving it for dinner or lunch, this soup is bound to become a household favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 large russet potatoes, baked and diced
• 4 slices of bacon, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk (or heavy cream for a richer soup)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika (optional)
• 1/2 cup chopped green onions or chives (for garnish)
• Additional shredded cheddar cheese and bacon bits (for garnish)

Instructions

1. Bake the Potatoes:
   Preheat your oven to 400°F (200°C). Poke holes in the potatoes with a fork, wrap them in foil, and bake for about 45-60 minutes until tender. Let them cool, then peel and dice them. You can also use leftover baked potatoes if you have any.
2. Cook the Bacon:
   In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon grease in the pot.
3. Sauté the Onions and Garlic:
   In the same pot with the bacon grease, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux:
   Add the butter to the pot and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux. This will help thicken the soup.
5. Add Broth and Milk:
   Slowly whisk in the chicken broth, making sure to break up any lumps from the roux. Bring the mixture to a simmer, then stir in the milk. Let it cook for 5-7 minutes, stirring occasionally until the soup begins to thicken.
6. Add Potatoes and Cheese:
   Stir in the diced baked potatoes and shredded cheddar cheese. Allow the cheese to melt into the soup and let it simmer for another 5 minutes. If you like a creamier texture, you can use a potato masher to mash some of the potatoes while keeping some chunks for texture.
7. Finish with Sour Cream and Seasonings:
   Stir in the sour cream and season the soup with salt, pepper, and smoked paprika (if using). Adjust seasonings to taste.
8. Serve:
   Ladle the soup into bowls and top with crispy bacon bits, extra cheddar cheese, chopped green onions or chives, and any additional toppings you like.

Notes

Creaminess: For a creamier soup, you can substitute half-and-half or heavy cream for the milk.

Potato Texture: If you prefer a smoother soup, you can blend part of the soup with an immersion blender or in a blender.

Toppings: Add your favorite baked potato toppings such as sour cream, bacon, cheese, green onions, or even a dollop of chili for extra flavor.

Time Saver: If you’re in a hurry, you can use store-bought pre-baked potatoes or microwave the potatoes instead of baking them in the oven.