ULTIMATE CREAMY BAKED POTATO SOUP

I can almost smell it now: the warm, comforting aroma of potatoes mingling with smoky bacon and sharp cheddar. Growing up, my grandma always made the most incredible soups, and her secret weapon was always starting with the basics. While she mastered many soups, her Creamy Baked Potato Soup was truly something else, especially during those cold winter months. Today, I’m sharing all my secrets for the most amazing Baked Potato Soup you’ll ever make!

The Best Baked Potato Soup Recipe You’ll Ever Need

Alright, friend, let’s talk about comfort food. And not just any comfort food – we’re talking about the king of comfort food: Baked Potato Soup. This isn’t your average soup; it’s a hug in a bowl, a symphony of flavors, and a guaranteed crowd-pleaser. I’ve been making this recipe for years, tweaking it and perfecting it until it’s reached legendary status in my family. Get ready, because you’re about to discover why!

Why This Recipe Works

So, what makes this Baked Potato Soup so special? It’s all about the layers of flavor and the creamy, dreamy texture. We’re not just throwing some potatoes in a pot and calling it a day. We’re baking those potatoes to bring out their natural sweetness and adding the perfect blend of savory ingredients to create a soup that’s rich, satisfying, and utterly irresistible.

Plus, it’s surprisingly easy to make! Don’t let the “baked potato” part intimidate you. It’s mostly hands-off time, and the rest is a breeze. Trust me, even if you’re a beginner in the kitchen, you can totally nail this recipe.

Ingredients You’ll Need

Here’s what you’ll need to gather to make this magical soup happen. Don’t worry, most of these are kitchen staples:

• Potatoes: Russet potatoes are my go-to for that classic baked potato flavor and fluffy texture.
• Bacon: Because everything is better with bacon! We’ll be using it for both flavor and garnish.
• Butter: Unsalted butter, for richness and sautéing.
• Onion: Yellow or white onion, finely chopped.
• Garlic: Minced garlic, for that pungent kick.
• All-Purpose Flour: To thicken the soup.
• Chicken Broth: Low-sodium chicken broth, for the base of the soup.
• Milk: Whole milk, for creaminess.
• Heavy Cream: Because why not? It adds that extra touch of indulgence.
• Sour Cream: For a tangy, creamy finish.
• Cheddar Cheese: Sharp cheddar cheese, shredded.
• Salt and Pepper: To taste, of course!
• Green Onions: For garnish, optional but highly recommended.

Step-by-Step Instructions: Let’s Make Some Soup!

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a steaming bowl of Baked Potato Soup in no time.

1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes. Poke each potato several times with a fork. This prevents them from exploding in the oven!
2. Bake the potatoes for 45-60 minutes, or until they are easily pierced with a fork. The skin should be slightly wrinkled and the inside soft.
3. While the potatoes are baking, cook the bacon. Cook bacon in a large skillet over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain. Once cool, crumble the bacon and set aside. Reserve 2 tablespoons of bacon grease in the skillet.
4. Sauté the aromatics. Add butter to the skillet with the bacon grease and melt over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. You’ll smell the garlic and it will be delightful!
5. Make a roux. Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture starts to turn golden brown. This helps thicken the soup and adds a nutty flavor.
6. Whisk in the chicken broth. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
7. Add the milk and heavy cream. Stir in the milk and heavy cream. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, allowing the soup to thicken slightly.
8. Scoop out the potato flesh. Once the baked potatoes are cool enough to handle, cut them in half and scoop out the flesh, discarding the skins (or saving them for potato skins!).
9. Add the potato flesh to the soup. Add the scooped-out potato flesh to the soup. Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
10. Stir in the sour cream and cheddar cheese. Remove the soup from the heat and stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
11. Season to taste. Season with salt and pepper to taste. Remember that the bacon and cheese are already salty, so start with a little and add more as needed.
12. Serve and garnish. Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and chopped green onions.

Success Tips for Perfect Baked Potato Soup

Here are a few golden rules to ensure your Baked Potato Soup is a resounding success:

• Don’t skip the baking! Baking the potatoes is crucial for that signature flavor. It brings out their natural sweetness and creates a fluffy texture that you just can’t get from boiling.
• Don’t over-blend. You want some chunks of potato in your soup for texture. Over-blending will result in a gluey soup, and nobody wants that.
• Taste and adjust. Seasoning is key! Taste the soup at the end and adjust the salt and pepper as needed. You can also add a pinch of cayenne pepper for a little kick.
• Use high-quality ingredients. The better the ingredients, the better the soup! Splurge on good-quality bacon and cheddar cheese. It makes a difference.
• Make it your own! Feel free to customize this recipe to your liking. Add some roasted vegetables, different cheeses, or even some hot sauce. The possibilities are endless!

Variations to Try

Want to spice things up a bit? Here are a few fun variations to try:

• Spicy Baked Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little kick. You can also use pepper jack cheese instead of cheddar.
• Loaded Baked Potato Soup: Go all out with the toppings! Add some chopped chives, a dollop of guacamole, or even some crumbled blue cheese.
• Vegetarian Baked Potato Soup: Skip the bacon and use vegetable broth instead of chicken broth. You can also add some sautéed mushrooms or other vegetables for extra flavor.

Serving Suggestions

This Baked Potato Soup is a meal in itself, but it also pairs well with a variety of sides. Here are a few of my favorites:

• Crusty Bread: For dipping and soaking up all that delicious soup.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Grilled Cheese Sandwich: Because who doesn’t love grilled cheese and soup?

If you are looking for another soup option, try this CREAMY TORTELLINI SOUP, it will be a family favorite!

Make-Ahead and Freezing Instructions

Good news! This Baked Potato Soup can be made ahead of time and frozen for later. Here’s how:

Make-Ahead Instructions:

You can make the soup up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it over medium heat, stirring occasionally, until heated through. You may need to add a little extra milk or broth to thin it out if it has thickened too much.

Freezing Instructions:

Allow the soup to cool completely before transferring it to a freezer-safe container. Leave some space at the top of the container, as the soup will expand as it freezes. Freeze for up to 2-3 months. To thaw, transfer the soup to the refrigerator overnight. Reheat over medium heat, stirring occasionally, until heated through. Be aware that the texture may change slightly after freezing and thawing. It might become a little grainier, but it will still taste delicious.

For a potato soup with a little kick, you can try this CREAMY CAJUN POTATO SOUP, it is very hearty!

A Few Other Soups To Try

Now that you’ve mastered this Baked Potato Soup, why not expand your soup repertoire? Here are a few other delicious soup recipes that I think you’ll love:

Baked Potato Soup Recipe

Alright, here’s the full recipe for my legendary Baked Potato Soup! Get ready to make some magic in the kitchen.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes

Ingredients:

    
6-8 medium russet potatoes
    
8 slices bacon, cooked and crumbled, reserve 2 tbsp bacon grease
    
4 tablespoons unsalted butter
    
1 medium yellow onion, finely chopped
    
4 cloves garlic, minced
    
1/4 cup all-purpose flour
    
6 cups low-sodium chicken broth
    
2 cups whole milk
    
1 cup heavy cream
    
1 cup sour cream
    
2 cups sharp cheddar cheese, shredded
    
Salt and pepper to taste
    
Chopped green onions, for garnish


Instructions:

    
Preheat oven to 400°F (200°C). Scrub potatoes and poke with a fork. Bake for 45-60 minutes, or until easily pierced with a fork.
    
While potatoes bake, cook bacon until crispy. Crumble and set aside, reserving 2 tbsp of bacon grease.
    
Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
    
Sprinkle flour over onion mixture. Cook for 1-2 minutes, stirring constantly, until lightly browned.
    
Slowly whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
    
Stir in milk and heavy cream. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
    
Once potatoes are cool enough to handle, scoop out flesh and add to the soup. Use an immersion blender to partially blend, leaving some chunks.
    
Remove from heat and stir in sour cream and cheddar cheese until melted and smooth.
    
Season with salt and pepper to taste.
    
Ladle into bowls and garnish with crumbled bacon, shredded cheddar, and green onions.

So there you have it! My ultimate guide to making the most amazing Baked Potato Soup. I promise, once you try this recipe, you’ll never go back to store-bought soup again. Enjoy every creamy, cheesy, bacon-y bite!

ULTIMATE CREAMY BAKED POTATO SOUP

Amelia

This baked potato soup is the ultimate comfort food, packed with layers of flavor from baked potatoes, smoky bacon, and sharp cheddar cheese. It’s surprisingly easy to make and guaranteed to be a crowd-pleaser, perfect for a cold day or cozy night in.

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

• 6-8 medium russet potatoes
• 8 slices bacon, cooked and crumbled, reserve 2 tbsp bacon grease
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sour cream
• 2 cups sharp cheddar cheese, shredded
• Salt to taste
• Pepper to taste
• Chopped green onions, for garnish

• Preheat oven to 400°F (200°C).

• Wash and scrub the potatoes. Poke each potato several times with a fork to prevent exploding.

• Bake the potatoes for 45-60 minutes, or until they are easily pierced with a fork. The skin should be slightly wrinkled and the inside soft.

• While the potatoes are baking, cook bacon in a large skillet over medium heat until crispy.

• Remove bacon to a paper towel-lined plate to drain. Once cool, crumble the bacon and set aside. Reserve 2 tablespoons of bacon grease in the skillet.

• Add butter to the skillet with the bacon grease and melt over medium heat.

• Add the chopped onion and cook until softened, about 5 minutes.

• Add the minced garlic and cook for another minute until fragrant.

• Sprinkle the flour over the onion and garlic mixture.

• Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture starts to turn golden brown.

• Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.

• Bring the mixture to a simmer.

• Stir in the milk and heavy cream.

• Reduce the heat to low and simmer for 10 minutes, stirring occasionally, allowing the soup to thicken slightly.

• Once the baked potatoes are cool enough to handle, cut them in half and scoop out the flesh, discarding the skins (or saving them for potato skins!).

• Add the scooped-out potato flesh to the soup.

• Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

• Remove the soup from the heat and stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.

• Season with salt and pepper to taste. Remember that the bacon and cheese are already salty, so start with a little and add more as needed.

• Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and chopped green onions.

For a richer flavor, use Yukon Gold potatoes in addition to or instead of Russet potatoes. Do not over-blend the soup; some chunks of potato are desirable for texture. To reheat, gently warm on the stovetop, adding a little milk or broth if needed to thin it out. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.