Baked Potato Soup

Few things are more comforting than a warm, creamy bowl of Baked Potato Soup. Rich, hearty, and loaded with classic baked potato flavors—crispy bacon, cheddar cheese, sour cream, and chives—this soup brings the essence of a loaded baked potato straight to your spoon. It’s the ultimate cold-weather comfort food, perfect for cozy nights in, game day gatherings, or when you just need something warm and satisfying.

Baked Potato Soup is everything you love about the classic baked potato, but in a spoonable, soul-warming form. The base is a velvety, cheesy, creamy blend of potatoes, broth, and dairy, with chunks of tender baked potato throughout. Crisp bacon and shredded cheese give it richness, while sour cream and green onions provide the perfect tangy finish.

This soup is also incredibly versatile—you can keep it simple or load it up to your heart’s content. It comes together quickly, especially if you bake the potatoes in advance, and it reheats beautifully, making it a great meal prep option for the week. Whether served as a starter or the main event, this soup is pure comfort in a bowl.

Why You’ll Love This Recipe

1. Loaded with Flavor: Everything you love about a loaded baked potato—cheese, bacon, sour cream, and green onions—in soup form.
2. Creamy and Comforting: A rich, velvety texture that makes every spoonful warm and satisfying.
3. Perfect for Meal Prep: Make a big batch and enjoy it for lunches or quick dinners throughout the week.
4. Customizable: Easy to adapt with different toppings, mix-ins, or lighter ingredients.
5. Crowd Favorite: It’s a hit with both kids and adults and great for casual get-togethers or potlucks.

Ingredients

• Russet potatoes (baked and scooped)
• Bacon
• Onion
• Garlic
• Butter
• All-purpose flour
• Chicken broth
• Whole milk or half-and-half
• Sour cream
• Shredded cheddar cheese
• Salt
• Black pepper
• Green onions or chives (for topping)

Variations

Vegetarian Option

Skip the bacon and use vegetable broth. Add sautéed mushrooms or roasted cauliflower for extra texture.

Lighter Version

Use low-fat milk and reduced-fat sour cream and cheese. Replace bacon with turkey bacon or omit it entirely.

Spicy Kick

Add chopped jalapeños or a pinch of cayenne pepper for heat.

Cheesy Broccoli Twist

Add chopped, steamed broccoli for a cheddar-broccoli spin on this classic.

Chunky or Smooth

Leave the soup chunky for a rustic texture, or blend part of it for a smoother finish.

How to Make the Recipe

Step 1: Bake the Potatoes

Bake russet potatoes until tender. Let cool slightly, then scoop out the insides and lightly mash. Set aside.

Step 2: Cook the Bacon

In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave a bit of the bacon grease in the pot.

Step 3: Sauté Onion and Garlic

In the same pot, add butter and sauté diced onion until soft and translucent. Stir in minced garlic and cook until fragrant.

Step 4: Make the Roux

Sprinkle in flour and whisk to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 5: Add Liquids

Gradually whisk in chicken broth and milk or half-and-half. Bring to a simmer, stirring constantly until thickened.

Step 6: Add Potatoes and Sour Cream

Stir in the mashed potatoes and sour cream. Mix until smooth and creamy.

Step 7: Add Cheese and Seasoning

Stir in shredded cheddar cheese, salt, and pepper. Cook until the cheese is fully melted and the soup is hot.

Step 8: Serve

Ladle into bowls and top with reserved bacon, more cheese, green onions, and a dollop of sour cream if desired.

this RECIPE

Tips for Making the Recipe

• Bake Potatoes Ahead: You can bake the potatoes the day before to save time.
• Don’t Overblend: Leave some chunks for texture, or blend just a portion for a mix of creamy and chunky.
• Season Gradually: Taste as you go, especially when adding salt—bacon and cheese can add plenty on their own.
• Use Real Cheese: Pre-shredded cheese doesn’t melt as well—freshly shredded is best.
• Serve Immediately: The soup thickens as it cools, so serve while hot and creamy.

How to Serve

Serve Baked Potato Soup hot with toppings like crispy bacon bits, shredded cheese, sour cream, and chopped green onions. Pair it with crusty bread, a green salad, or even a grilled cheese sandwich for a full, comforting meal. It’s perfect for lunch, dinner, or serving a crowd on game day or at casual gatherings.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The soup will thicken, but you can thin it with a splash of milk or broth when reheating.

Freezing

Not ideal, as dairy-based soups may separate when thawed. If you plan to freeze, leave out the dairy and stir it in after reheating.

Reheating

Reheat on the stove over medium heat or in the microwave, stirring frequently. Add a bit of milk or broth to loosen it up as needed.

FAQs

1. Can I use leftover mashed potatoes?

Yes, though the texture may be slightly different. Add gradually and adjust the liquid as needed.

2. What kind of potatoes work best?

Russet potatoes are ideal for their starchy texture, which helps thicken the soup.

3. Can I make this soup gluten-free?

Yes—use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour.

4. Can I make it without bacon?

Absolutely. The soup is still delicious without bacon. Add smoked paprika for a touch of smoky flavor.

5. Is it okay to use heavy cream?

Yes, for an extra rich and luxurious soup, substitute some or all of the milk with heavy cream.

6. Can I add other vegetables?

Yes—try corn, leeks, or broccoli for added flavor and nutrition.

7. What’s the best cheese to use?

Sharp cheddar adds great flavor, but you can also use Monterey Jack, gouda, or a cheese blend.

8. How do I keep the soup from being too thick?

Add more broth or milk as needed while cooking or reheating.

9. Should I peel the potatoes?

Yes, for a smooth texture. If you prefer a rustic style, leave some skins on.

10. Can I make it in a slow cooker?

Yes! Sauté bacon, onion, and garlic first, then transfer all ingredients to the slow cooker and cook on low for 4–5 hours.

Conclusion

Baked Potato Soup is a cozy classic that delivers everything you love about comfort food in one hearty bowl. Creamy, cheesy, and loaded with savory toppings, it’s a guaranteed hit whether you’re feeding the family or warming up on a cold night. With easy prep, flexible ingredients, and serious flavor, this soup deserves a permanent spot in your recipe rotation. Make it once, and it’s sure to become your go-to comfort dish all year round.

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