Are you craving something comforting, hearty, and easy to make? Look no further than this delicious Baked Potato Soup Recipe! This rich, creamy, and flavorful soup is perfect for a cozy family dinner or a gathering with friends. It's loaded with all the toppings you love, from crispy bacon to sharp cheddar cheese and a dollop of tangy sour cream. Follow this guide for step-by-step instructions, helpful tips, and variations to make the ultimate potato soup. So, let's dive into this satisfying recipe, and be sure to read until the end for FAQs and expert tips!
What is Baked Potato Soup?
Baked potato soup is a rich, creamy soup made from simple ingredients like potatoes, milk, broth, and various toppings such as bacon, cheese, sour cream, and onions. The soup's velvety texture and comforting flavors make it a favorite in many households. With its thick consistency and loaded toppings, it’s like a baked potato in soup form! Perfect for cold nights or as a hearty meal any time of year.
Ingredients List for Baked Potato Soup
Main Ingredients:
- 6 strips of bacon: Adds a savory, salty crunch to the soup. You can also use turkey bacon or omit it for a vegetarian version.
- ½ medium onion, chopped: Provides a subtle sweetness and aromatic flavor that complements the creamy base.
- 4 large Russet potatoes, diced: The star ingredient. Russet potatoes are ideal for their starchy quality, which thickens the soup nicely.
- ¼ cup of flour: Used as a thickening agent to give the soup its creamy consistency.
- 4 cups of whole milk: Creates the creamy, rich base for the soup. You can substitute with lower-fat milk, but whole milk gives the best results.
- 1 cup of chicken broth: Adds depth of flavor. Vegetable broth can be used for a vegetarian option.
- 1 clove garlic, minced: Infuses the soup with a delicious garlicky aroma.
- ¾ cup grated cheddar cheese (or more to taste): Sharp cheddar is a great choice, but feel free to mix it up with other cheeses like Gouda or Monterey Jack.
- Chopped scallions, to taste: Brightens up the flavors and adds a fresh bite at the end.
- ¾ cup sour cream (or more to taste): Adds creaminess and a tangy flavor that balances the richness.
- Salt & pepper, to taste: Essential for seasoning the soup and enhancing all the other flavors.
Ingredient Variations and Substitutions
Feel free to customize the baked potato soup according to your preferences. Here are some common substitutions and variations:
- Vegetarian Option: Use vegetable broth instead of chicken broth and skip the bacon. Add sautéed mushrooms for extra flavor.
- Dairy-Free Option: Substitute whole milk with almond or oat milk and use a dairy-free sour cream alternative. Make sure to use vegan cheese or nutritional yeast.
- Lighter Version: Swap whole milk with 2% or skim milk, and use Greek yogurt instead of sour cream for a healthier twist.
- Loaded Potato Soup: Add extra toppings such as shredded chicken, jalapeños, or even cooked sausage for a more filling meal.
- Cheese Variety: Try a blend of cheeses like Swiss, Mozzarella, or Pepper Jack for a new flavor profile.
- Herb Boost: Add herbs like thyme or rosemary for a more aromatic version of the soup.
Step-by-Step Cooking Instructions
Here’s how you can make this easy baked potato soup in a few simple steps:

1. Cook the Bacon
- Heat a large skillet over medium heat.
- Add the strips of bacon and cook until crispy, about 7-10 minutes.
- Transfer the bacon to a paper towel-lined plate to drain. Reserve 1-2 tablespoons of bacon fat in the skillet.
2. Sauté the Onions and Garlic
- In the same skillet, add the chopped onions and cook them in the reserved bacon fat until they are soft and translucent, about 5-6 minutes.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
3. Cook the Potatoes
- In a large pot, add the diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer.
- Cover and let the potatoes cook for 10-12 minutes, or until tender.
4. Make the Roux
- While the potatoes are cooking, prepare the roux. In the same skillet you used for the onions, add the flour to the cooked onions and garlic.
- Stir continuously for 1-2 minutes until the flour has cooked through and is slightly golden.
5. Combine Everything
- Once the potatoes are tender, mash them slightly using a potato masher to break them down. Leave some chunks for texture.
- Stir in the roux and mix well to combine. Add the milk and stir until the mixture thickens, about 5 minutes.
- Slowly fold in the grated cheese until melted and incorporated into the soup.
6. Finish with Toppings
- Stir in the sour cream until fully blended.
- Add salt and pepper to taste.
- Crumble the crispy bacon on top of the soup, and garnish with chopped scallions.
How to Cook Baked Potato Soup: A Step-by-Step Guide
Here’s a summary of the process:
- Cook the Bacon: Crisp up the bacon and reserve the fat.
- Sauté the Aromatics: Sauté onions and garlic in the bacon fat for a base layer of flavor.
- Cook the Potatoes: Boil the diced potatoes in chicken broth until tender.
- Prepare the Roux: Make a roux using flour and the sautéed aromatics to thicken the soup.
- Combine and Thicken: Add the roux to the potatoes and mix with milk and cheese until creamy.
- Finish and Serve: Add sour cream, season, and garnish with bacon and scallions.
Common Mistakes to Avoid
- Not Cooking the Potatoes Long Enough: Make sure the potatoes are fully tender before mashing them slightly. If they’re undercooked, the soup won’t have the right consistency.
- Skipping the Roux: The flour-based roux is essential for thickening the soup. If you skip it, the soup may turn out too thin.
- Adding the Milk Too Early: If the milk is added before the potatoes are cooked, it may curdle or break. Be sure to add it toward the end.
- Over-salting: Be careful with salt, especially if using bacon and cheese, as they already contain a lot of sodium.
Serving and Presentation Tips
Presentation matters when it comes to comfort food, and this soup is no exception. Here are some tips:
How to Serve Baked Potato Soup
- Serve in Bread Bowls: For an extra treat, serve the soup in hollowed-out bread bowls.
- Add Extra Toppings: Set up a toppings bar where everyone can add their favorite extras like crispy onions, crumbled bacon, or extra cheese.
- Side Options: Serve with a slice of crusty bread, garlic toast, or a simple green salad to balance the richness of the soup.
Presentation Ideas for Baked Potato Soup
- Swirl of Sour Cream: Add a swirl of sour cream on top before serving for a restaurant-quality look.
- Sprinkle of Fresh Herbs: Garnish with freshly chopped parsley or chives to add a pop of color.
- Cheese Garnish: Add a final sprinkle of grated cheese on top and let it melt slightly for a gooey finish.
Baked Potato Soup Recipe Tips
- Make-Ahead Option: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop and stir in additional milk or broth to adjust the consistency.
- Freeze-Friendly: This soup freezes well! Just let it cool completely before transferring it to an airtight container. It can be frozen for up to 2 months.
- Thicker Soup: If you prefer a thicker soup, reduce the amount of milk or add extra mashed potatoes.
- Blending Option: For an ultra-smooth soup, blend half of the cooked potatoes in a blender before adding the roux.
Frequently Asked Questions (FAQs)
1. Can I use sweet potatoes instead of Russet potatoes?
Yes, sweet potatoes can be used for a different flavor profile. Just note that they will give the soup a sweeter taste and a slightly different texture.
2. How can I make the soup lighter?
To make a lighter version of this soup, use low-fat milk and sour cream, and reduce the amount of cheese and bacon.
3. Can I make this soup in a slow cooker?
Absolutely! Cook the bacon separately, then add all the ingredients (except for the cheese and sour cream) to the slow cooker. Cook on low for 6-8 hours or until the potatoes are tender. Stir in the cheese and sour cream before serving.
4. Can I make this gluten-free?
Yes! To make this soup gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.
Conclusion
This Easy Baked Potato Soup Recipe is the ultimate comfort food, perfect for chilly evenings or anytime you crave something rich and satisfying. With crispy bacon, melty cheese, and creamy sour cream, every bite is a burst of flavor. Follow this guide to create a delicious meal that everyone will love, and don’t forget to experiment with toppings and variations to make it your own. Enjoy!
PrintEasy Baked Potato Soup Recipe
This easy baked potato soup recipe is a delicious, creamy dish made with Russet potatoes, crispy bacon, and a blend of cheddar cheese and sour cream. Ideal for cold days, it's a hearty comfort food that is simple to prepare. The perfect balance of smoky, cheesy, and savory flavors makes this soup an instant favorite. Keywords: easy baked potato soup, potato soup recipe, comfort food, creamy potato soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 strips bacon
- ½ medium onion, chopped
- 4 large Russet potatoes, diced
- ¼ cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- ¾ cup grated cheddar cheese (or more to taste)
- Chopped scallions (to taste)
- ¾ cup sour cream (or more to taste)
- Salt & pepper (to taste)
Instructions
- Cook the bacon in a large pot until crispy, then remove and crumble.
- In the same pot, sauté the onion and garlic in the bacon fat until softened.
- Add the diced potatoes and flour, stirring to coat.
- Pour in the milk and chicken broth, simmering until the potatoes are tender.
- Stir in cheddar cheese, sour cream, and bacon. Season with salt and pepper.
- Garnish with scallions and more cheese if desired.
Notes
- Adjust the consistency by adding more broth or milk.
- For a smoother texture, partially blend the soup with an immersion blender.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
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