If you’re craving a dish that combines the warmth of comfort food with the richness of a loaded baked potato, then look no further than this creamy baked potato soup. It’s a heartwarming recipe that’s ideal for chilly nights or when you need a dish that’s both filling and satisfying. With tender potatoes, crispy bacon, sharp cheddar cheese, and the creamy goodness of sour cream, this soup has all the flavors of a baked potato, but in a cozy, spoonable form.
Whether you’re making it for a family dinner, meal prep for the week, or simply craving a comforting bowl of soup, this baked potato soup will quickly become a go-to recipe. Plus, it’s easy to make, ready in under 40 minutes, and can be customized to suit your taste. So, let’s dive into how you can create this bowl of deliciousness from scratch!
Why You’ll Love This Recipe
- Comfort Food at Its Best: There’s something so satisfying about a bowl of potato soup. The rich, creamy texture paired with the crispy bacon and cheese makes it feel like a big, warm hug. It’s exactly what you want when you’re craving something indulgent but comforting.
- Quick and Simple: Ready in under 40 minutes, this soup is perfect for quick family meals or easy weeknight dinners. With minimal prep and just one pot, cleanup is a breeze too!
- Rich, Creamy, and Hearty: This soup is made with heavy cream and milk to create the perfect creamy base. The diced baked potatoes add that luscious, starchy texture you love, while the bacon provides a savory crunch.
- Customizable: Whether you prefer it mild or want to kick things up a notch with some extra spice, this recipe is easy to adjust. Want it creamier? Add extra cream cheese or sour cream. Prefer it a bit lighter? Swap out some of the cream for milk. It’s all about making it your own!
- Meal Prep Friendly: This hearty soup can be made ahead of time and stored in the fridge for up to 4 days, or frozen for later. It’s a great option if you’re looking for budget-friendly recipes that can be prepped in advance.
What Makes This Recipe Special?
This baked potato soup doesn’t just offer comfort; it brings together all the best flavors of a classic baked potato. With crispy bacon and cheddar cheese, it’s like taking the best parts of a baked potato and turning it into a soul-warming soup. But what really sets it apart is how easy it is to make. There’s no need for any fancy techniques—just a few simple steps and you’ll have a big pot of creamy goodness on the table in no time.
And, just like any great comfort food, this soup is versatile. You can add in extras like sautéed mushrooms, shredded chicken, or even make it vegetarian by skipping the bacon and using vegetable broth. The creamy texture and hearty flavors make it the perfect dish to enjoy any time of year.
Ingredients
Here’s what you’ll need to make this delicious baked potato soup:
For the Soup:
- 4 large russet potatoes (russets are best for their starchy texture)
- 6 slices bacon, chopped (or use a vegetarian option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups milk (whole or 2% milk works best)
- 2 cups chicken broth (or vegetable broth for a lighter version)
- 3 large russet potatoes, baked, peeled, and diced
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Additional shredded cheese and bacon bits for topping
How to Make It Step-by-Step
- Cook the Bacon
In a large pot, cook the chopped bacon over medium heat until it’s crispy and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon grease in the pot—this will be the base for the soup’s flavor. - Sauté the Vegetables
Add the diced onion to the pot and cook it over medium heat until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. - Make the Roux
Sprinkle the flour into the pot and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup. Slowly whisk in the milk and chicken broth, stirring until the mixture is smooth and combined. - Add the Potatoes
Stir in the diced baked potatoes. Use a potato masher to mash some of them, leaving some chunks for texture. This will create a hearty and creamy consistency. If you prefer a smoother soup, you can blend the mixture with an immersion blender or in batches in a regular blender. - Finish the Soup
Reduce the heat to low and stir in the sour cream, cheddar cheese, and half of the cooked bacon. Season with salt and pepper to taste. Let the soup simmer on low heat for about 10 minutes, until it’s thickened and the cheese has melted completely. - Serve and Garnish
Ladle the soup into bowls and top with the remaining crispy bacon, shredded cheese, green onions, and a dollop of sour cream if desired. You can also sprinkle on some fresh chives or a squeeze of lime for extra flavor.
Tips for Best Results
- Use Starchy Potatoes: For the best texture, always use russet potatoes. They break down well and give the soup that creamy, thick texture.
- Don’t Overcook the Potatoes: When baking the potatoes, don’t overcook them. You want them tender but not too mushy, so they maintain some texture in the soup.
- Make It Extra Creamy: If you love extra creamy soups, feel free to add a little heavy cream in place of some of the milk, or use a bit of cream cheese for added richness.
- Adjust the Seasoning: Taste the soup as it simmers and adjust the seasoning with salt, pepper, or even a dash of hot sauce for some heat.
Ingredient Substitutions & Variations
- Vegetarian: Skip the bacon and use vegetable broth for a vegetarian-friendly version. You can also use a vegetarian bacon substitute or just add more veggies, like mushrooms or leeks, for extra flavor.
- Low-Carb/Keto: For a keto-friendly version, omit the flour and potatoes. You can substitute the potatoes with cauliflower for a similar texture. This will keep the soup low in carbs while still delivering that hearty, comforting feel.
- Add Protein: For added protein, you can stir in some shredded chicken or even add a can of chickpeas for a vegetarian protein boost.
- Spicy Version: For those who like a little kick, add some jalapeños or a pinch of cayenne pepper to spice things up.
Serving Suggestions
This baked potato soup is great on its own, but here are a few ideas to round out the meal:
- Crusty Bread: Serve the soup with a slice of garlic bread or a warm baguette to dip in the creamy soup. The crunchy texture of the bread contrasts perfectly with the richness of the soup.
- Salad: A simple green salad with a light vinaigrette is the perfect side dish to balance out the richness of the soup. A Caesar salad or a fresh spinach salad also works wonderfully.
- Drinks: Pair this comforting soup with a glass of white wine like a Sauvignon Blanc or Chardonnay. For something non-alcoholic, try a chilled lemonade or sparkling water to refresh the palate.
How to Store and Reheat Leftovers
- Storage: Let the soup cool down before storing it in an airtight container. It will keep in the refrigerator for up to 4 days.
- Reheating: Reheat the soup gently on the stovetop over medium heat. Stir occasionally to ensure it heats evenly. If the soup is too thick after refrigerating, add a little more milk or broth to reach the desired consistency.
- Freezing: This soup freezes well for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. When reheating from frozen, allow the soup to thaw overnight in the fridge before reheating on the stovetop.
Make-Ahead and Freezer Tips
You can make this baked potato soup ahead of time and store it in the refrigerator for up to 4 days. If you want to make it in advance for meal prep, simply follow the recipe and store it in an airtight container. For freezing, leave out the toppings, as they may not freeze well. Reheat on the stovetop when ready to serve.
Common Mistakes to Avoid
- Not Mashing Enough Potatoes: Don’t skip the step where you mash some of the potatoes. This gives the soup that thick, creamy texture that makes it so comforting. If you prefer it thinner, you can blend half of the soup.
- Overheating the Dairy: When adding the cheese and sour cream, make sure to cook the soup on low heat so the dairy doesn’t curdle. Stir constantly and don’t bring it to a boil after adding the cream or cheese.
Frequently Asked Questions (FAQ)
- Can I use different potatoes?
Yes, you can use Yukon Gold or red potatoes, but russets work best for their starchy texture. - Can I make this vegan?
Absolutely! Use vegetable broth, vegan cheese, and plant-based sour cream for a vegan version. - How do I make the soup thicker?
Mash some of the potatoes more, or add a little cornstarch slurry to thicken it up. - Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Just be sure to store it in freezer-safe containers. - Can I add more protein?
You can add shredded chicken, chickpeas, or even turkey bacon for added protein.
Cooking Tools You’ll Need
- Large Pot or Dutch Oven: For cooking the soup base and sautéing the vegetables.
- Potato Masher: To mash some of the potatoes for a thicker texture.
- Slotted Spoon: For removing the crispy bacon from the pot.
- Wooden Spoon: For stirring and ensuring the soup doesn’t stick to the pot.
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Baked Potato Soup
Ingredients
- 4 large russet potatoes, baked, peeled, and diced
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups milk
- 2 cups chicken broth
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- to taste salt
- to taste black pepper
- 2 green onions sliced, for garnish
- additional shredded cheese and bacon bits, for topping
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pot.
- Add the diced onion to the pot and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the flour and stir for 1-2 minutes to create a roux. Slowly whisk in the milk and chicken broth, stirring constantly until smooth.
- Add the diced baked potatoes to the pot. Use a potato masher to mash some of the potatoes for a thicker texture, leaving some chunks.
- Reduce the heat to low and stir in the sour cream, cheddar cheese, and half of the cooked bacon. Season with salt and pepper to taste.
- Simmer the soup on low heat for 10 minutes until thickened and heated through.
- Ladle the soup into bowls and garnish with the remaining bacon, shredded cheese, and green onions. Serve hot with extra toppings if desired.
