Easy Baked Potato Soup Recipe: Cozy Comfort in Every Spoonful

Creamy and comforting baked potato soup whispers warmth into chilly evenings.

Hearty ingredients blend seamlessly to create a soul-satisfying meal.

Potatoes star as the main character in this delightful recipe.

Crispy bacon bits and sharp cheddar cheese add delectable complexity.

Smooth textures intertwine with robust flavors that dance across your palate.

Chopped green onions sprinkled on top provide a fresh, zesty finish.

You’ll find this soup becomes an instant favorite at dinner tables.

Cozy up and savor every spoonful of pure culinary comfort.

Why Baked Potato Soup Is Comfort in a Bowl

• Craft Comfort Quickly: This baked potato soup delivers maximum flavor with minimal kitchen effort, perfect for busy home cooks wanting a satisfying meal.
• Customize Your Bowl: Easily personalize each serving with extra toppings like crispy bacon bits, fresh chives, or additional cheese to match individual taste preferences.
• One-Pot Wonder: Prepare everything in a single pot, reducing cleanup time and making this recipe a stress-free cooking experience for anyone from novice to experienced chefs.
• Hearty Crowd-Pleaser: Packed with rich ingredients like potatoes, bacon, and cheese, this soup appeals to both kids and adults, making it ideal for family dinners or casual gatherings.

What Makes Up This Creamy Potato-Packed Soup

• Bacon: Classic flavor enhancer that provides a smoky and crispy texture to the soup.
• Chicken Broth: Provides a rich and savory liquid foundation for the soup.

• Potatoes: Hearty base ingredient that creates the thick and creamy soup texture.
• Onions: Adds a sweet and aromatic flavor to the soup's base.
• Garlic: Provides a deep and robust flavor profile to the overall dish.

• Half and Half: Creates a smooth and luxurious creamy consistency.
• Sour Cream: Adds tangy richness and helps thicken the soup.
• Cheddar Cheese: Melts into the soup for additional creamy and sharp flavor.

• Salt: Enhances the overall taste of the soup.
• Pepper: Adds a subtle spicy kick to the soup.
• Chives: Fresh herb that provides a light, oniony garnish and visual appeal.

• Flour: Helps to thicken and stabilize the soup's texture.
• Butter: Adds richness and helps sauté the aromatics.

How to Cook Baked Potato Soup from Scratch

Step 1: Sizzle the Bacon

Cut bacon into small squares and cook in a large pot over low heat until crispy. Transfer the bacon to a plate, keeping about one tablespoon of drippings in the pot.

Step 2: Boil and Mash Potatoes

Peel and dice potatoes into cubes. Place in a stockpot and cover with water.

Add salt and bring to a boil. Cook until fork-tender, approximately 20 minutes.

Drain and gently mash the potatoes, then set aside.

Step 3: Caramelize Onions and Garlic

In the bacon drippings, sauté onions over medium heat until softened.

Add garlic and butter, cooking for an additional minute until fragrant.

Step 4: Create the Creamy Base

Sprinkle flour into the pot and cook for one minute to remove raw flour taste.

Gradually pour chicken broth, scraping up flavorful bits from the bottom. Slowly add half and half, bringing to a boil, then reduce to a simmer.

Step 5: Blend and Smooth

Incorporate mashed potatoes, sour cream, and pepper. For a silkier texture, use an immersion blender or carefully transfer to a standard blender.

Step 6: Sprinkle Cheese and Bacon

Gradually add shredded cheddar cheese, stirring until melted and evenly distributed. Fold in bacon pieces, reserving some for topping.

Step 7: Serve with Flair

Ladle soup into bowls. Top with extra cheese, crispy bacon bits, and freshly chopped chives.

Enjoy this comforting, hearty soup that warms the soul.

Pro Tips for Thick, Creamy Potato Soup

• Swap regular bacon for turkey bacon to create a lighter version of the soup, perfect for those watching their fat intake.
• Use a hand blender directly in the pot for easy texture control, avoiding messy transfers between containers.
• Prep potatoes ahead of time by boiling and mashing, which cuts down on overall cooking time when making the soup.
• Experiment with different cheese varieties like sharp white cheddar or smoked gouda to add unique flavor dimensions.
• Store leftover soup in an airtight container for up to 3 days, gently reheating on the stovetop to maintain creamy consistency.

Delicious Twists on Classic Baked Potato Soup

• Rustic Veggie Potato Soup: Replace bacon with roasted vegetables like carrots, zucchini, and bell peppers. Add vegetable broth instead of chicken broth for a hearty vegetarian version.
• Spicy Southwest Potato Soup: Mix in diced jalapeños, cumin, and chili powder. Top with fresh cilantro, pepper jack cheese, and crispy tortilla strips for a bold southwestern kick.
• Loaded Potato Soup Casserole: Transform the soup into a baked casserole by adding a layer of breadcrumbs on top. Bake until golden and crispy, creating a comforting one-dish meal with all the classic potato soup flavors.
• Instant Pot Creamy Potato Soup: Adapt the recipe for pressure cooking by reducing liquid and cooking potatoes directly in the pot.

What Goes Well with Baked Potato Soup

• Pair with Crisp Chardonnay: A buttery, lightly oaked Chardonnay complements the soup's creamy texture and rich flavors, cutting through the heaviness with its bright acidity.
• Serve with Rustic Sourdough Bread: Toasted sourdough slices provide a perfect crunchy contrast to the smooth soup, helping to soak up every delicious spoonful and adding textural excitement.
• Match with Tangy Apple Salad: A light, crisp apple and mixed greens salad with a sharp vinaigrette balances the soup's richness, providing a refreshing counterpoint to the creamy potato base.
• Accompany with Light Pilsner Beer: A crisp, clean pilsner beer helps cleanse the palate between bites, its carbonation and mild hoppiness cutting through the soup's creamy consistency.

Store and Reheat This Soup Without Losing Texture

• Refrigerate: Store leftover soup in an airtight container for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2 months. Avoid freezing garnishes like bacon and chives.
• Reheat on Stovetop: Thaw in refrigerator overnight. Warm over medium-low heat, stirring frequently. Add splash of chicken broth or half and half to restore creamy consistency. Stir gently to prevent scorching.
• Microwave Option: Transfer single serving to microwave-safe bowl. Heat in 30-second intervals, stirring between each. Stop when soup reaches desired temperature. Add fresh bacon and chives after reheating to maintain crispness.

Got Soup Questions? Get the Answers Here

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

Yes, you can use Russet, Yukon Gold, or red potatoes. Each type will give a slightly different texture and flavor to the soup.

• Is it necessary to use an immersion blender?

No, you can use a regular blender or leave the soup chunky. If using a regular blender, blend in small batches and be careful with hot liquids.

• Can I make this soup vegetarian?

Yes, replace bacon with vegetable bacon or mushroom bacon bits. Substitute chicken broth with vegetable broth for a fully vegetarian version.

• How can I make the soup less rich?

Use milk instead of half and half, reduce the amount of cheese, and use less butter. You can also add more broth to thin out the soup.

Baked Potato Soup Recipe

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4.9 from 17 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Creamy baked potato soup brings comfort straight from grandma’s kitchen, blending rustic charm with rich, smooth flavors. Hearty ingredients and simple preparation make you crave a warm bowl that hugs your soul with each delightful spoonful.

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Ingredients

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Main Ingredients:

• 4 large russet potatoes (approx. 2 lbs. / 907 grams)
• 3 1/2 cups chicken broth
• 2 cups half and half (or milk)
• 2 cups shredded cheddar cheese
• 6 slices thick-cut bacon

Aromatics and Seasonings:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Garnish:

• 3/4 cup sour cream
• 1/8 cup chives, finely diced

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Instructions

1. Render bacon pieces in a large pot over low heat until crispy and golden. Transfer bacon to a plate, reserving 1 tablespoon of drippings in the pot.
2. Peel and cube potatoes into uniform pieces. Submerge in salted water, bringing to a rolling boil for 20 minutes until tender. Drain and gently mash potatoes, setting aside for later use.
3. Sauté diced onions in reserved bacon drippings over medium heat for 5 minutes until translucent. Add minced garlic and butter, cooking for an additional minute to release aromatic flavors.
4. Incorporate flour into the onion mixture, stirring continuously for 1 minute to eliminate raw flour taste. Slowly pour chicken broth, scraping bottom of pot to capture browned bits. Gradually add half and half, bringing to a gentle boil, then reduce to a simmer.
5. Fold mashed potatoes into the liquid base, stirring in sour cream and black pepper. For a smoother consistency, use an immersion blender or carefully transfer to a standard blender.
6. Incorporate shredded cheddar cheese gradually, stirring until completely melted and integrated. Mix in most of the reserved bacon and chopped chives, reserving some for garnish.
7. Ladle soup into serving bowls, topping with remaining bacon crumbles, extra cheese, and fresh chives. Serve immediately while piping hot.

Notes

• Bacon Tip: Save some crispy bacon bits for topping to add a delightful crunch and extra flavor to each serving.
• Potato Texture Hack: For a smoother soup, use a potato ricer or food mill instead of mashing to create an ultra-creamy consistency.
• Dairy-Free Adaptation: Swap half and half with coconut milk or unsweetened almond milk, and use vegan cheese alternatives for a plant-based version.
• Make-Ahead Magic: This soup can be prepared in advance and stored in the refrigerator for up to 3 days, allowing flavors to develop and intensify.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 486
• Sugar: 3 g
• Sodium: 730 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 76 mg