If you’re searching for a comforting, hearty dish that feels like a warm hug in a bowl, this Baked Potato Soup Recipe is your go-to. Creamy, cheesy, and loaded with tender chunks of baked potato, this soup strikes the perfect balance between rich indulgence and cozy familiarity. It’s the kind of recipe that beckons you to slow down, savor every spoonful, and maybe even savor seconds because honestly, it’s just that good.
Ingredients You’ll Need
Gathering the ingredients for this soup is refreshingly simple, but each one plays a crucial role in delivering that signature depth of flavor, velvety texture, and beautiful color. From the hearty russet potatoes to the punch of smoky paprika, these essentials work harmoniously to elevate every bite.
- 4 large russet potatoes: The heart of the soup, providing creamy texture when baked and chopped.
- 1 tablespoon olive oil: Used for sautéing and adding a subtle richness without overpowering.
- 1 medium onion, diced: Brings natural sweetness and depth of flavor.
- 3 cloves garlic, minced: Offers a gentle aromatic punch that enhances the base.
- 1/4 cup all-purpose flour: Essential for thickening the soup to the perfect consistency.
- 4 cups chicken broth: Adds savory warmth and balances the creaminess.
- 2 cups milk: Contributes to the smooth and creamy texture.
- 1 cup heavy cream: The secret to luscious richness that makes this soup truly indulgent.
- 1 1/2 teaspoons salt: Brings out all the flavors beautifully.
- 1 teaspoon black pepper: Adds a subtle spice to keep the taste dynamic.
- 1/2 teaspoon smoked paprika: Infuses a smoky warmth that complements the potatoes and bacon.
- 1 cup shredded cheddar cheese: Melts perfectly, adding sharpness and gooey comfort.
- 1/2 cup sour cream: Gives a slight tang that balances the richness.
- 6 slices bacon, cooked and crumbled: Introduces crunch and smoky flavor that’s simply irresistible.
- 1/4 cup chopped green onions: Provides fresh color and a mild onion bite for topping.
How to Make Baked Potato Soup Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Wash and dry the potatoes, then pierce them with a fork a few times. Bake the potatoes directly on the oven rack for about 60 minutes until they’re tender inside. Once cool enough to handle, peel and chop them into bite-sized pieces. This step is crucial because it ensures your potatoes are perfectly cooked and ready to shine in the soup.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it softens and becomes translucent, roughly 5 minutes. Add the minced garlic and cook for another minute to release its fragrance. This base layer of flavor builds the soul of your soup, bringing sweetness and warmth.
Step 3: Make the Roux and Add Broth
Sprinkle the flour evenly over the onions and garlic, stirring constantly to coat everything. This cooks out the raw flour taste while creating a thickening base. Gradually whisk in the chicken broth, making sure to break up any lumps so your soup stays silky smooth. Bring the mixture to a simmer and cook it for about 5 minutes until it thickens slightly – this step sets the perfect texture for the soup.
Step 4: Add the Dairy and Season
Pour in the milk and heavy cream, then stir in salt, black pepper, and smoked paprika. The creaminess becomes more pronounced here while the spices add depth and a subtle smoky warmth. Bring everything to another gentle simmer, preparing the soup to welcome the potatoes.
Step 5: Incorporate the Potatoes and Cook
Gently add the chopped baked potatoes to the pot, stirring to combine. Let the soup cook for 10 to 15 minutes, stirring occasionally, until it thickens up nicely and the flavors meld perfectly. This simmering step allows the potatoes to absorb the luscious broth.
Step 6: Add Cheese and Sour Cream
Remove the pot from heat and stir in the shredded cheddar cheese and sour cream. Mixing these in off the heat prevents the cheese from clumping while ensuring a creamy, velvety finish that gives this Baked Potato Soup Recipe its irresistible richness and tang.
Step 7: Serve with Toppings
Ladle the soup into your favorite bowls and pile on crumbled bacon, chopped green onions, and extra cheddar cheese if you like. These toppings introduce contrasting textures and bursts of flavor that make each bite exciting and utterly satisfying.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishes are where you can get playful and personal. The classic crumbled bacon adds smoky crunch, while the finely chopped green onions give a fresh, bright finish. A sprinkle of sharp cheddar cheese or a dollop of sour cream can deepen the flavor and create a decadent touch to every serving.
Side Dishes
Since this soup is so filling and flavorful on its own, pairing it with simple sides works best. A crisp green salad with a light vinaigrette complements the richness perfectly, or some crusty bread provides a satisfying way to scoop up every luscious bit of soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or rustic ramekins to impress guests. You can also offer a toppings bar with additional cheddar, crispy bacon, chives, and sour cream so everyone can personalize their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup Recipe keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve its creamy texture and flavors. Before storing, allow the soup to cool slightly but don’t leave it out too long to keep it safe.
Freezing
You can freeze the soup if you want to make it in advance for busy days. Use a freezer-safe container and leave some space at the top for expansion. For best results, freeze for up to 2 months. Keep in mind that the texture of the potatoes may soften slightly upon thawing, but the flavors remain comforting and delicious.
Reheating
When reheating, gently warm the soup on the stove over low to medium heat, stirring occasionally to prevent sticking or scorching. If the soup thickens too much after refrigeration or freezing, simply add a splash of milk or broth to bring it back to the perfect creamy consistency.
FAQs
Can I make this Baked Potato Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon or replace it with crispy smoked tempeh or mushrooms for a smoky flavor. The soup remains just as comforting and creamy.
What type of potatoes works best for this soup?
Russet potatoes are ideal because they have a fluffy texture when baked and help create that smooth, creamy soup base that’s so essential to this recipe.
Is it possible to make this soup dairy-free?
Yes, you can use dairy-free milk alternatives like almond or oat milk and substitute the heavy cream with coconut cream. Just be mindful the texture and flavor will have a slight variation, but it will still be delicious.
Can I prepare parts of this soup ahead of time?
Definitely. You can bake and chop the potatoes earlier in the day or even the night before, and prep the onions and garlic in advance. Just combine everything fresh when you’re ready to cook the soup.
How thick should the soup be?
The soup should be creamy and slightly thick, enough to coat a spoon but still easy to ladle. If it gets too thick as it cools, stir in a little more milk or broth before serving for the perfect consistency.
Final Thoughts
This Baked Potato Soup Recipe truly feels like a warm invitation to slow down and enjoy the delicious simplicity of comfort food at its best. Whether you’re making it for a cozy family dinner or feeding a crowd on a chilly day, the rich, creamy flavors and satisfying textures will have everyone coming back for more. Give it a try—you’ll quickly discover why it’s been a beloved favorite on chilly evenings and beyond.
Print
Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This hearty Baked Potato Soup combines tender baked russet potatoes with a creamy broth made from chicken stock, milk, and heavy cream. Enhanced with sautéed onions and garlic, thickened with flour, and seasoned with smoked paprika, salt, and pepper, this comforting soup is finished with sharp cheddar cheese, sour cream, and crispy bacon toppings for the perfect warming meal.
Ingredients
Vegetables & Dairy
- 4 large russet potatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Broth & Seasonings
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Protein & Toppings
- 6 slices bacon, cooked and crumbled
Instructions
- Bake Potatoes: Preheat the oven to 400°F (200°C). Wash, dry, and pierce the potatoes with a fork. Place them directly on the oven rack and bake for 60 minutes until tender. Allow to cool slightly, then peel and chop the potatoes into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Create Roux and Add Broth: Sprinkle the flour over the onions and garlic, stirring well to coat. Gradually whisk in the chicken broth, bringing the mixture to a simmer. Continue cooking for 5 minutes until the soup base thickens slightly.
- Add Dairy and Seasonings: Stir in milk, heavy cream, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer before adding the chopped baked potatoes.
- Simmer the Soup: Cook the soup for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency and the flavors meld together.
- Finish Soup with Cheese and Sour Cream: Remove the pot from heat and stir in shredded cheddar cheese and sour cream until melted and fully combined, creating a creamy texture.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve hot for a cozy meal.
Notes
- To make this soup vegetarian, substitute vegetable broth for chicken broth and omit the bacon or use a vegetarian alternative.
- Baking the potatoes ahead of time and refrigerating them can save prep time on the day of cooking.
- Adjust thickness by adding more milk or broth if the soup becomes too thick during simmering.
- For a smoother texture, blend a portion of the soup before adding cheese and sour cream.
- To reduce fat, substitute half-and-half for heavy cream or use reduced-fat cheese and sour cream options.
