Growing up, Baked Potato Soup was always one of my favorite comfort foods. There was just something so cozy and satisfying about that rich, creamy broth, the tender potatoes, and all the delicious toppings. I can still remember coming home from school on a chilly day and the smell of Baked Potato Soup simmering on the stove – it instantly lifted my spirits and made me feel right at home. My mom’s recipe was the absolute best, with the perfect balance of flavors and a texture that was just heavenly. To this day, a big bowl of Baked Potato Soup is one of my go-to meals whenever I need a little extra comfort.
Why This Baked Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Baked Potato Soup
This Baked Potato Soup recipe is truly special because it incorporates a few unexpected techniques that take the flavor and texture to the next level. The key is roasting the potatoes before adding them to the soup – this gives them an incredible depth of flavor that you just can’t achieve by boiling them. It also helps thicken the soup naturally without needing to add a lot of heavy cream. Plus, I’ve found the perfect blend of seasonings that brings out all the comforting, savory notes of the Baked Potato Soup. Once you try this recipe, it’ll become your new go-to for the ultimate cozy, satisfying soup.
Essential Ingredients You’ll Need
To make this Baked Potato Soup, you’ll need:
- Russet potatoes – These provide the perfect starchy, fluffy texture when roasted.
- Bacon – Crispy bacon bits add an irresistible smoky, salty flavor.
- Onion – Sautéed onion gives the soup a wonderful aromatic base.
- Garlic – Fresh garlic enhances all the other flavors.
- Chicken or vegetable broth – This forms the creamy, flavorful soup base.
- Milk or half-and-half – A touch of dairy makes the soup extra rich and velvety.
- Cheddar cheese – Shredded cheddar cheese is the classic topping.
- Chives or green onions – These fresh herbs brighten up the soup.
- Salt and pepper – Simple seasonings to bring all the flavors together.
Step-by-Step Baked Potato Soup Instructions
Preparing Your Baked Potato Soup
This Baked Potato Soup recipe is surprisingly easy to make, with just a few simple steps. It takes about an hour total, including 45 minutes of hands-off roasting time for the potatoes. You’ll need a large pot or Dutch oven, a baking sheet, and a blender or immersion blender.
1- Start by preheating your oven to 400°F. Scrub the potatoes and pierce them a few times with a fork. Bake the potatoes directly on the oven rack for 45-50 minutes, until fork-tender.
2- While the potatoes are roasting, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and set aside, reserving the bacon grease in the pot.
3- Add the diced onion to the bacon grease and sauté for 5-7 minutes, until softened and translucent. Then mince the garlic and add it to the pot, cooking for 1 more minute.
4- Once the potatoes are done, let them cool for 5-10 minutes. Then slice them in half, scoop out the insides, and add them to the pot with the onions and garlic.
5- Pour in the broth and milk, then use an immersion blender to partially puree the soup, leaving some potato chunks. Stir in the cooked bacon, shredded cheddar, salt, and pepper.
6- Ladle the Baked Potato Soup into bowls and top with additional cheddar, crumbled bacon, and chopped chives or green onions. Serve hot and enjoy!
Pro Tips for Success
To make your Baked Potato Soup turn out perfectly, here are a few pro tips:
– For the creamiest texture, use a combination of russet and Yukon Gold potatoes.
– Roast the potatoes a day ahead of time to save on prep.
– Add a sprinkle of cayenne or smoked paprika for a little kick.
– Garnish with crispy fried onions or crushed bacon for extra crunch.
– Leftovers will thicken up as they cool – just thin it out with a splash of broth when reheating.
Serving and Storing Your Baked Potato Soup
Perfect Pairings for Baked Potato Soup
Baked Potato Soup is the ultimate comfort food, so it pairs beautifully with cozy, hearty sides. I love serving it with a fresh green salad, crusty bread or rolls, and for dessert, a classic apple crisp. It also makes a great main course when paired with a simple grilled cheese sandwich. And of course, no Baked Potato Soup is complete without an ice-cold beer or a warm mug of cider.
Storage and Make-Ahead Tips
This Baked Potato Soup recipe makes a big batch, so it’s perfect for meal prepping or feeding a crowd. It also reheats beautifully, so you can make it ahead of time and enjoy it all week long. Simply store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, you can warm it on the stovetop or in the microwave, adding a splash of broth if it has thickened too much. You can also freeze the soup in portions for up to 3 months. Just let it thaw in the fridge overnight before reheating.
Variations and Dietary Adaptations for Baked Potato Soup
Creative Baked Potato Soup Variations
While this classic Baked Potato Soup recipe is hard to beat, there are lots of fun ways to change it up. For a loaded version, top it with crumbled bacon, shredded cheddar, sour cream, and chives. You could also stir in some diced ham or crumbled sausage. In the fall, swap the russet potatoes for sweet potatoes and add a pinch of cinnamon and nutmeg. And for a lighter take, use cauliflower instead of potatoes and omit the bacon.
Making Baked Potato Soup Diet-Friendly
To make this Baked Potato Soup recipe more diet-friendly, there are a few simple swaps you can try. For a gluten-free version, just use gluten-free flour or cornstarch to thicken the soup. To make it vegan, simply replace the dairy products with plant-based milk and cheese alternatives. And for a low-carb twist, use a combination of cauliflower and zucchini in place of the potatoes.
Frequently Asked Questions
Q: Can I use instant potatoes instead of roasting the potatoes?
A: I don’t recommend using instant potatoes for this Baked Potato Soup recipe. The roasted potatoes are really essential for getting that perfect fluffy, creamy texture. Instant potatoes just won’t give you the same rich, comforting flavor.
Q: How long does the soup take to make from start to finish?
A: This Baked Potato Soup recipe takes about 1 hour total, including 45 minutes of hands-off roasting time for the potatoes. The active prep and cooking time is around 15 minutes.
Q: Can I make this soup in the slow cooker or Instant Pot?
A: Absolutely! For the slow cooker, simply add all the ingredients except the dairy and toppings, and cook on low for 6-8 hours. In the Instant Pot, cook the potatoes, onions, and garlic on high pressure for 10 minutes, then stir in the broth, dairy, and seasonings.
Q: How many servings does this recipe make?
A: This Baked Potato Soup recipe makes 6-8 servings, depending on portion size. It’s a hearty, filling soup, so I’d recommend starting with 1 cup servings.
Q: Why is my soup gritty or grainy?
A: If your Baked Potato Soup has a grainy texture, it’s likely because the potatoes weren’t cooked through fully before blending. Make sure to roast the potatoes until very tender before adding them to the soup. You can also try blending the soup for a bit longer to get a silky smooth consistency.
Baked Potato Soup
- Total Time: 30
- Yield: 6
Description
Indulge in the ultimate comfort food with this incredibly creamy and flavorful baked potato soup. Made with tender potatoes, crispy bacon, melted cheese, and fresh chives, this 30-minute recipe is guaranteed to warm you up on a chilly day.
Ingredients
– 4 medium russet potatoes, peeled and diced
– 6 slices bacon, cooked and crumbled
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions
1. – In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of the bacon grease in the pot.
2. – Add the diced onion to the bacon grease and sauté for 5 minutes until softened.
3. – Add the minced garlic and sauté for 1 minute more.
4. – Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
5. – Using a potato masher or immersion blender, partially mash the potatoes, leaving some chunks.
6. – Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste.
7. – Serve the baked potato soup hot, topped with the reserved crumbled bacon and chopped chives.
Notes
– For a thicker soup, mash more of the potatoes or let the soup simmer for a few extra minutes.
– Experiment with different cheese varieties like Monterey Jack or Parmesan.
– Customize with your favorite baked potato toppings like sour cream, scallions, or crumbled crispy onions.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
I hope this Baked Potato Soup recipe becomes your new go-to for cozy, comforting meals. It’s the perfect dish for chilly weather, and I guarantee it’ll warm you right up from the inside out. The roasted potatoes, smoky bacon, and creamy broth are just an unbeatable combination. Give it a try and let me know what you think – I’d love to hear your feedback in the comments!
