Baked Potato Soup Recipe

There's nothing more comforting on a chilly evening than a warm, creamy bowl of baked potato soup. This hearty dish is packed with tender potatoes, savory bacon, and a velvety broth that's pure bliss in every spoonful. Perfect for a quick weeknight dinner or a cozy weekend lunch, it’s the ultimate comfort food that everyone loves.

this Recipe

I first discovered this recipe on a snowy afternoon, trying to recreate the flavors of my favorite restaurant soup. After a bit of experimenting, it became a family staple, with requests for seconds (and thirds!) every time. Let’s dive into what makes this soup so special!

Why You'll Love This Baked Potato Soup

Get ready to meet your new go-to comfort meal. This baked potato soup checks all the boxes for an irresistible, crowd-pleasing dish.

First, it’s incredibly easy to make. With just a handful of ingredients and simple steps, you can whip up a pot of creamy goodness without breaking a sweat. Whether you're a kitchen pro or a beginner, this recipe is foolproof.

It’s also a fantastic way to use up leftover baked potatoes. No more wondering what to do with extras from last night's dinner – just transform them into a rich and hearty soup.

The flavor is out of this world. The combination of crispy bacon, creamy potatoes, and a hint of cheddar cheese creates a balanced and satisfying dish. A sprinkle of green onions on top adds a fresh, vibrant finish.

Finally, it’s completely customizable. Whether you prefer your soup chunky or smooth, with extra cheese or a dollop of sour cream, this recipe is flexible enough to fit your preferences.

Ingredients Notes

The magic of this baked potato soup lies in its simple yet flavorful ingredients. Here's a closer look at what you’ll need:

Russet Potatoes: These starchy potatoes are perfect for creating a creamy base. If you already have baked potatoes on hand, peel and dice them for this recipe.

Bacon: Adds a smoky, savory element that takes the soup to the next level. Cook it until crispy for the best texture and crumble it for topping.

Chicken Broth: Forms the backbone of the soup’s flavor. Use a low-sodium option to control the salt level, or opt for vegetable broth if you want a vegetarian-friendly version.

Heavy Cream: Gives the soup its rich, luxurious texture. For a lighter option, you can substitute half-and-half or whole milk, though the creaminess will be slightly reduced.

Cheddar Cheese: Shredded sharp cheddar melts beautifully into the soup, adding a tangy richness. Save some extra for sprinkling on top before serving.

Optional equipment includes an immersion blender for those who prefer a smoother soup texture, but a regular potato masher works just as well.

How To Make This Baked Potato Soup

Making this baked potato soup is straightforward and satisfying. Follow these simple steps to create a comforting masterpiece.

Start by cooking the bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon, leaving behind a couple of tablespoons of bacon fat for added flavor.

Add diced onions to the pot and sauté them until soft and translucent. Toss in minced garlic and stir for about a minute, just until fragrant.

Next, add the peeled and diced potatoes, along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.

Using a potato masher, lightly mash some of the potatoes directly in the pot to thicken the soup. For a smoother consistency, you can blend part of the soup with an immersion blender.

Stir in the heavy cream and shredded cheddar cheese, allowing them to melt and create a luscious, creamy texture. Season the soup with salt, pepper, and a pinch of paprika for a hint of warmth.

Serve hot, garnished with crispy bacon, chopped green onions, and an extra sprinkle of cheddar cheese.

This soup comes together in just under 40 minutes, making it perfect for busy weeknights when you crave something warm and satisfying.

Storage Options

Leftovers of this baked potato soup are just as delicious as the day it’s made. Store it properly, and you’ll have a quick meal ready for later.

Transfer the cooled soup to an airtight container and refrigerate it for up to 4 days. When reheating, warm it gently on the stove over low heat, stirring occasionally to maintain its creamy texture.

For longer storage, freeze the soup in individual portions for up to 3 months. Be sure to leave out the cream and cheese before freezing, then add them when reheating for the freshest flavor.

To reheat frozen soup, let it thaw overnight in the fridge, then warm it on the stove as described above.

Variations and Substitutions

This baked potato soup is as versatile as it is delicious. Here are a few ways to make it your own:

• Swap the bacon for diced ham or turkey bacon for a different twist.
• Add a handful of chopped vegetables like carrots or celery for extra texture and nutrients.
• Experiment with spices such as smoked paprika or cayenne for a hint of smoky heat.
• Use sweet potatoes instead of russets for a unique flavor profile.
• For a vegetarian version, skip the bacon and use vegetable broth in place of chicken broth.

Feel free to get creative with your toppings! Sour cream, croutons, or even a drizzle of hot sauce can take this soup to new heights. The possibilities are endless – don't be afraid to make it your own!

Print