There is something undeniably cozy and satisfying about a warm bowl of creamy soup that feels like a big, comforting hug. If you are on the lookout for a dish that combines rich, hearty textures with familiar flavors, then you are going to love this Baked Potato Soup Recipe. It’s a perfect way to transform simple ingredients like russet potatoes, cheese, and bacon into a velvety, indulgent meal that’s both easy to prepare and incredibly satisfying. Whether you’re enjoying it on a chilly night or serving it up for friends and family, this baked potato soup brings a wonderful blend of nourishment and flavor to your table.
Ingredients You’ll Need
Gathering just the right ingredients is the first step to making a truly delicious soup, and this recipe keeps it wonderfully straightforward yet packed with flavor. Each item on this list plays a meaningful role, from creating a creamy texture to adding layers of savory depth and bright color that will make your soup pop.
- 4 large russet potatoes, baked and peeled: These are the star of the show, providing a hearty, fluffy base that soaks up all the flavors beautifully.
- 1 tablespoon olive oil: Used for sautéing the onions, it adds a subtle fruitiness and helps build flavor from the start.
- 1/2 cup chopped yellow onion: The onion softens and sweetens as it cooks, laying the groundwork for a savory broth.
- 2 cloves garlic, minced: A little garlic boost adds fragrant warmth and depth to the soup’s overall profile.
- 4 cups low-sodium chicken broth: This liquid base keeps the soup light and savory without overwhelming saltiness.
- 1 cup whole milk: Adds creamy richness while keeping the soup smooth and luscious.
- 1 cup sour cream: Brings a delightful tang and extra creaminess that truly elevates the texture.
- 1/2 cup shredded cheddar cheese: Melts in for a sharp, gooey finish that makes every spoonful heavenly.
- 4 slices cooked bacon, crumbled: Provides smoky crunch that contrasts perfectly with the creamy soup.
- 2 tablespoons chopped fresh chives: A fresh, mild onion flavor and bright green color to garnish and enhance.
- Salt and black pepper to taste: Essential to balance and bring out all the flavors just right.
How to Make Baked Potato Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the chopped yellow onion and cook until it softens and turns translucent, about 5 minutes. Then, toss in the minced garlic and cook for just one more minute to release its inviting aroma without allowing it to brown too much. This base is where the savory magic begins, imparting a subtle sweetness and depth to the soup.
Step 2: Prepare the Potatoes and Broth
Next, scoop the fluffy flesh from your baked and peeled russet potatoes. You can roughly mash or chop them—whichever texture you prefer in your soup. Add these potatoes to the pot along with the chicken broth, stirring everything together. Bring the mixture to a gentle simmer, letting the potatoes infuse the broth and start breaking down to blend flavors.
Step 3: Add Dairy for Creaminess
Pour in the whole milk, and stir in the sour cream until it’s completely smooth. This step is all about building that rich, creamy texture that makes this baked potato soup recipe so comforting. Let the soup cook on low heat for 10 to 15 minutes, stirring occasionally, allowing the flavors to meld and thicken.
Step 4: Blend and Season
Here’s where you decide the feel of your soup: use an immersion blender to puree the soup to your desired consistency or leave it chunky if you enjoy a bit more texture. Next, stir in the shredded cheddar cheese and half of the crumbled bacon. Finally, season with salt and black pepper to taste. The cheese melts into the soup, adding a luscious bite, while the bacon introduces smoky notes you won’t want to miss.
How to Serve Baked Potato Soup Recipe
Garnishes
Serving with thoughtful garnishes kicks this already delicious soup up a notch. Sprinkle the remaining crispy bacon and chopped fresh chives on top. The bacon adds crunch and bursts of smokiness, while the chives lend fresh color and a mild onion zing, making every spoonful a blend of contrasting textures and flavors. Feel free to add an extra handful of shredded cheddar or even a dollop of sour cream for richness.
Side Dishes
This soup is a hearty meal all on its own, but pairing it with crusty bread or a light green salad can balance the richness and round out your meal. A warm baguette or garlic breadstick is perfect for dipping, while a crisp salad adds freshness that complements the soup’s creamy body.
Creative Ways to Present
For a fun twist, serve your baked potato soup recipe in individual hollowed-out mini potatoes or rustic bread bowls. Not only does this look charming and inviting, but it also adds another layer of texture and flavor to your presentation. And for entertaining, offering a toppings bar with extra cheese, bacon, chives, and sour cream lets guests customize each serving to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover baked potato soup keeps wonderfully in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve freshness and prevent it from absorbing any other odors. When you’re ready to enjoy it again, a gentle reheat will bring back all that cozy, creamy goodness.
Freezing
If you want to enjoy this soup later, freezing is definitely an option. To prevent the dairy from separating, cool the soup completely before transferring it into freezer-safe containers. It should keep well for up to 2 months. When thawing, do so overnight in the refrigerator for the best texture.
Reheating
Reheat your baked potato soup gently on the stove over low to medium heat, stirring often to keep it smooth and creamy. If the soup has thickened too much during storage, add a splash of milk or broth to loosen it up. Avoid microwaving at high heat, which can cause the texture to become grainy.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes will give the soup a different, slightly sweeter flavor and a vibrant orange color. The texture will be just as creamy, making for an exciting variation on the classic baked potato soup recipe.
Is there a dairy-free version of this soup?
Yes, you can easily make a dairy-free version by swapping the milk and sour cream for their plant-based alternatives, like almond milk and coconut yogurt. Just keep in mind that the taste and texture will be a bit different but still delicious!
Can I make this soup vegetarian?
Definitely. To make a vegetarian baked potato soup recipe, simply replace the chicken broth with vegetable broth and omit the bacon. You can add smoked paprika or liquid smoke to give a nice smoky depth without the meat.
What’s the best way to bake the potatoes for soup?
Baking the potatoes whole and unpeeled at 400°F until soft (about 45-60 minutes) is ideal. The skin stays intact, protecting the potato flesh, which becomes tender and flavorful, perfect for mashing into the soup.
Can I prepare parts of this soup ahead of time?
Yes! You can bake the potatoes a day in advance and keep them refrigerated. Also, chop the onions and garlic beforehand. This way, when you’re ready to cook, you simply sauté, combine, and finish, saving precious time on busy days.
Final Thoughts
This Baked Potato Soup Recipe is such a wonderful example of how humble ingredients can come together to create something incredibly comforting and satisfying. It’s the kind of meal that warms you from the inside out, perfect for sharing with loved ones or savoring on your own. I hope you give this recipe a try soon and discover your new favorite go-to soup for chilly evenings and cozy gatherings.
Print
Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and creamy baked potato soup made with tender baked russet potatoes, sautéed onions and garlic, rich chicken broth, sour cream, and cheddar cheese. This easy stovetop recipe is perfect for a cozy meal and topped with crispy bacon and fresh chives for extra flavor.
Ingredients
Soup Base
- 4 large russet potatoes, baked and peeled
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup sour cream
Toppings
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute to release the flavors.
- Prepare the potatoes: Scoop the flesh from the baked and peeled russet potatoes and roughly mash or chop them. Add the potatoes to the pot with the sautéed onions and garlic.
- Add broth and simmer: Pour in the low-sodium chicken broth and stir to combine. Bring the mixture to a gentle simmer over medium heat.
- Incorporate dairy: Stir in the whole milk and then add the sour cream, mixing until the soup is smooth. Allow it to cook for 10 to 15 minutes, stirring occasionally, to blend the flavors.
- Blend the soup: Using an immersion blender, blend the soup to your preferred consistency—smooth or slightly chunky according to your taste.
- Finish with cheese and bacon: Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Season with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and top each serving with the remaining bacon, cheddar cheese, and chopped fresh chives for a tasty garnish.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- You can bake the potatoes a day in advance to save time when preparing the soup.
- Adjust the thickness of the soup by blending more or less, or adding extra milk if desired.
- Use low-sodium broth to control the salt level and customize seasoning at the end.
