Baked Potato Soup Recipe

I absolutely love this Baked Potato Soup Recipe because it’s like getting all the comforting goodness of a loaded baked potato in a warm, creamy bowl. Whether it’s a chilly evening or you’re craving something hearty and satisfying, this soup hits the spot every time. Plus, it’s surprisingly easy to make, so you won’t have to spend hours in the kitchen to enjoy something homemade and delicious.

When I first tried this recipe, I was amazed at how rich and flavorful it was without feeling heavy or over-the-top. You’ll find that the crispy bacon bits and sharp cheddar cheese add just the right amount of punch to balance the velvety potatoes and sour cream. It’s perfect for family dinners, potlucks, or when you want to feel a little extra cozy at home.

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Ingredients You’ll Need

Each ingredient in this baked potato soup recipe plays a role in building layers of flavor and creaminess. Choosing quality potatoes and cheese really makes a difference, so here’s what you’ll want to look for.

• Russet Potatoes: Their starchy texture breaks down for a creamy base, perfect for thick, hearty soup.
• Salt: Essential for enhancing the natural flavors of potatoes and balancing the soup.
• Thick Cut Bacon: Adds smoky, crispy bits and tasty drippings that elevate the soup’s depth.
• Yellow Onion: Offers a subtle sweetness that softens with cooking and blends beautifully.
• Garlic: Gives a mild, fragrant boost – don’t skip it or underuse it!
• Butter: Creates a silky base when combined with flour, helping thicken the soup.
• Flour: Works as a thickening agent, ensuring the soup isn’t watery.
• Chicken Broth: Adds savory notes and keeps the soup rich without heaviness.
• Half and Half: Provides creaminess without being overly rich, but you can swap with milk if you prefer.
• Sour Cream: Balances the flavors with a pleasant tang and velvety texture.
• Pepper: Just enough to add a bit of spice and round out the flavor.
• Shredded Cheddar Cheese: Use good melting cheese like Cracker Barrel for smooth, melty cheesy goodness.
• Chives: Adds fresh color and a mild onion flavor as a garnish.

Variations

I like to make this baked potato soup recipe my own sometimes, especially when I want to switch things up a bit or accommodate different dietary needs. You should definitely feel free to customize it to your taste.

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. I add smoked paprika to keep some of the smoky flavor.
• Extra Creamy Soup: For indulgence, swap half and half for heavy cream — it makes the soup luscious but heavier.
• Chunky Style: I sometimes skip blending to keep plenty of potato chunks for more texture.
• Spice It Up: Add a dash of cayenne pepper or hot sauce when serving for a little kick.

How to Make Baked Potato Soup Recipe

Step 1: Cook Bacon Until Crispy

Start by cutting your thick-cut bacon into 1-inch squares using kitchen shears – it’s easier and less messy. Cook the bacon in a large pot over low heat, stirring occasionally so it crisps evenly without burning. You’ll notice the pieces shrink and get wonderfully crunchy; when they’re done, remove them and save 2 tablespoons of the drippings right there in the pot for flavor.

Step 2: Boil and Mash the Potatoes

Peel the russet potatoes and chop them into 1-inch cubes. Place them in a stockpot and cover with water by about an inch, add the salt, and bring to a gentle boil. Cook them for about 20 minutes or until fork-tender. Drain thoroughly and then gently mash—don’t overdo it; a few lumps add great texture and character to the soup.

Step 3: Cook Onions, Garlic & Create Roux

Using the pot with reserved bacon drippings, add chopped yellow onions and sauté over medium heat for around 5 minutes until translucent and fragrant. Toss in the minced garlic and butter, cooking for an additional minute to mellow the raw garlic taste. Sprinkle in the flour and stir continuously for a full minute—this step is crucial to cook off the raw flour flavor and sets the soup’s thick base.

Step 4: Add Broth and Half and Half

Slowly pour in the chicken broth, using your spatula to scrape any delicious browned bits off the bottom—that’s flavor gold. Gradually add the half and half while stirring to combine, then bring the mixture to a gentle boil. Once boiling, turn down the heat and let it simmer softly.

Step 5: Combine Potatoes and Sour Cream

Stir the mashed potatoes into the broth mixture. Next, mix in the sour cream and season with pepper. This is a good moment to taste and adjust seasoning if needed. For a smoother consistency, I like to blend the soup with an immersion blender, but leaving it chunky works just as well if that’s your thing.

Step 6: Melt in the Cheese and Add Bacon

Remove the pot from heat before you add the shredded cheddar cheese. If the soup’s too hot, the cheese might get grainy instead of melting smoothly. Slowly stir in the cheese until it’s perfectly creamy. Finish off by folding in most of the crispy bacon, saving some for topping when serving.

How to Serve Baked Potato Soup Recipe

Garnishes

I always top this soup with freshly diced chives and the reserved crispy bacon bits—it adds a pop of color and fresh flavor that lifts the creamy soup beautifully. Sometimes, a dollop of extra sour cream or a sprinkle of green onions works wonders too.

Side Dishes

To round out the meal, I love serving this baked potato soup recipe with a crisp side salad or warm, crusty bread. Garlic bread or even soft pretzel rolls make a delicious combo that helps soak up every last drop.

Creative Ways to Present

For a cozy family dinner or a casual get-together, I’ve tried serving the soup in mini bread bowls—kids adore this fun presentation. Another favorite is layering a smaller bowl of soup with extra cheese and popping it under the broiler for a golden, bubbly top.

Make Ahead and Storage

Storing Leftovers

I store leftover baked potato soup in airtight containers in the fridge, and it keeps nicely for up to 3 days. When reheating, stir it occasionally to keep the texture smooth and avoid sticking.

Freezing

Freezing works well for this soup, too! I portion it into freezer-safe containers and it lasts about 3 months. Be aware the texture may slightly change once thawed, so I recommend blending again after thawing to refresh that creamy consistency.

Reheating

When reheating, use low to medium heat and add a splash of broth or half and half if the soup feels too thick. Stir frequently until warmed through to maintain that balanced creaminess without scorching.

FAQs

Final Thoughts

This baked potato soup recipe has become one of my go-to comfort meals, especially when I want something that feels special but isn’t complicated. It brings together simple ingredients into a bowl that’s rich, creamy, and bursting with flavor—plus, everyone in my family asks for seconds every time. I can’t recommend this enough if you want a homemade soup that feels like a warm hug on a cold day. Trust me, once you make it, you’ll be hooked as much as I am!

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