There’s something downright magical about a bowl of Baked Potato Soup. With its velvety texture, hearty chunks of potato, and generous toppings, this soup manages to be both decadent and comforting. Every spoonful is layered with the rich flavors of slow-baked russet potatoes, sautéed onions, tangy sour cream, and sharp cheddar, all swirled together in a luscious, creamy base. Whether you’re fighting off a chilly night or simply craving feel-good food, this Baked Potato Soup is sure to warm both your kitchen and your spirits.
Ingredients You’ll Need
It’s incredible how a handful of classic kitchen staples come together to make such a crowd-pleasing dish. Each ingredient in this Baked Potato Soup brings its own special charm, from smooth richness and golden color to that unbeatable melt-in-your-mouth finish.
- Russet potatoes: Baking these first pulls out their earthy sweetness and leaves you with the perfect texture for a standout soup.
- Olive oil: A splash for sautéing ensures your onions soften up and lend their sweetness without sticking.
- Onion: The foundation of flavor, onion adds a gentle, savory base note to each bite.
- Garlic: Just a couple of cloves make a world of difference in bringing out depth and aroma.
- Unsalted butter: Gives the soup its signature silky and sumptuous mouthfeel.
- All-purpose flour: This binds everything together to create that oh-so-creamy texture without a hint of graininess.
- Whole milk: Rich and creamy, it’s the backbone of your soup’s dreamy consistency.
- Chicken broth: Adds a subtle savory background, enhancing the soup without overpowering it.
- Sour cream: A dollop lends tang and even more creaminess—feel free to swap for Greek yogurt if you prefer.
- Shredded cheddar cheese: Melts in for all the cheesiness a loaded soup needs. Extra for serving is highly encouraged.
- Salt and black pepper: Don’t skimp—these bring all the flavors into harmony.
- Smoked paprika (optional): If you love a little smokey edge, this is your secret weapon.
- Cooked and crumbled bacon: Salty, crispy, and the finishing touch to every great Baked Potato Soup.
- Chopped green onions or chives: For color, freshness, and a bit of zing on top.
How to Make Baked Potato Soup
Step 1: Bake and Prep the Potatoes
Start by baking your russet potatoes at 400°F (200°C) for about an hour. This deepens their flavor and gives them that irresistible, fluffy texture. Once they’re tender, let them cool just enough to handle. Peel the skins away (they should slide right off) and then roughly mash or cube the potatoes, depending on whether you like your soup perfectly smooth or delightfully chunky.
Step 2: Sauté the Aromatics
In a large soup pot, warm up the olive oil over medium heat. Add your chopped onions and let them slowly soften and turn translucent—expect lots of savory fragrance wafting through your kitchen at this point. Toss in the minced garlic next, cooking for just 30 seconds more, ensuring it releases its aroma but doesn’t burn.
Step 3: Make the Roux
Push your onion-garlic mixture to one side of the pot, then add the butter to the empty side. Once melted, sprinkle in the flour, whisking it with the butter until the paste bubbles and loses its raw taste, about 1–2 minutes. Creating this roux is the key to a creamy, perfectly thick Baked Potato Soup without lumps.
Step 4: Add the Liquids and Thicken
Gradually whisk in the milk and chicken broth, stirring constantly to keep things super smooth. The mixture will thicken slightly after about 5–7 minutes, at which point you’ll feel a twinge of excitement—things are really coming together now!
Step 5: Stir in the Potatoes and Dairy
Slide in your mashed or cubed potatoes along with the generous scoop of sour cream. Follow up with the shredded cheddar, salt, pepper, and a dash of smoked paprika, if using. Stir gently until the cheese melts and the soup becomes lusciously thick and creamy. Let it all simmer together for 10–15 minutes so every flavor has a chance to shine and meld.
Step 6: Taste, Adjust, and Serve
Now’s the time to check for seasoning and give everything one last swirl. If your soup’s a little too thick for your liking, add another splash of broth. When you’re satisfied, ladle your Baked Potato Soup into bowls and get ready for toppings galore!
How to Serve Baked Potato Soup
Garnishes
No bowl of Baked Potato Soup is complete without a sprinkle (or heaping mound) of delicious toppings. Classic choices include extra shredded cheddar, crisp bacon crumbles, and a flash of fresh green onions or chives. If you’re feeling a little adventurous, try a dollop of sour cream or a dusting of smoked paprika for added color and pizzazz.
Side Dishes
Pair your Baked Potato Soup with a crusty slice of artisan bread, pillowy rolls, or even a light side salad for the perfect balance. The soup’s velvety richness works wonders alongside fresh greens with a tangy vinaigrette or sweet roasted veggies. If you’re serving a crowd, a platter of roasted broccoli or a classic Caesar salad will round out the meal beautifully.
Creative Ways to Present
Turn your Baked Potato Soup into a showstopper by serving it in mini bread bowls or sturdy, hollowed-out baked potatoes for a playful, hands-on twist. Hosting a dinner party? Arrange a soup bar with lots of toppings so guests can build their own dream bowl. Even presentation in colorful mugs or ramekins transports this comforting classic from simple to truly special.
Make Ahead and Storage
Storing Leftovers
One of the joys of Baked Potato Soup is how well it stores! Simply transfer any leftovers into an airtight container and pop them in the refrigerator, where they’ll stay fresh for up to four days. The flavors even deepen, making reheated bowls unbelievably satisfying.
Freezing
You can absolutely freeze Baked Potato Soup, though keep in mind the texture may become a bit less smooth after thawing due to the dairy. Cool the soup completely before portioning it into freezer-safe containers, leaving a little space for expansion. Freeze for up to three months, giving you a cozy meal on standby any time.
Reheating
For best results, reheat your Baked Potato Soup gently on the stovetop over low heat, stirring often. If the soup seems too thick, add a splash of milk or broth to bring back its creamy glory. You can also microwave individual portions in short bursts, stirring in between to ensure even heating.
FAQs
Can I make Baked Potato Soup vegetarian?
Definitely! Swap out the chicken broth for vegetable broth and omit the bacon, or use a vegetarian bacon alternative. This keeps all the creaminess and flavor, with a fully vegetarian profile.
How can I make the soup gluten-free?
It’s easy to make this soup gluten-free by simply substituting the all-purpose flour with your favorite gluten-free flour blend. Everything else in the recipe is naturally gluten-free when you check your ingredient labels.
Can I prepare Baked Potato Soup ahead of time?
Absolutely. This soup tastes just as delicious when made a day ahead, and the flavors have more time to meld. Store it in the fridge, and gently reheat before serving—just be sure to give it a good stir and adjust the texture if needed with a splash of milk or broth.
Can I use different types of potatoes?
Russet potatoes are ideal for classic Baked Potato Soup thanks to their fluffy, starchy texture, but you can also use Yukon Golds for an even creamier soup. Keep in mind that red potatoes may result in a less creamy, slightly chunkier texture.
Is it okay to blend the entire soup for a smooth consistency?
Yes! If you prefer a perfectly smooth Baked Potato Soup, carefully use an immersion blender or standard blender to whip everything into a silky puree. Or, blend half the soup for a texture that’s the best of both worlds—smooth with a few potato chunks.
Final Thoughts
Grab a spoon and treat yourself to a steaming bowl of Baked Potato Soup—you’ll be amazed how something so easy to make can taste so incredibly luxurious. Whether you stick with the classics or add a personal twist, this soup has the power to turn any day into a cozy celebration. I can’t wait for you to make it part of your kitchen favorites!
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Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy, comforting goodness of this Baked Potato Soup. Loaded with tender baked potatoes, savory bacon, and gooey cheddar cheese, this soup is a satisfying meal on its own.
Ingredients
Baked Potatoes:
- 4 large russet potatoes, baked and peeled
Soup Base:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions or chives
Instructions
- Bake the Potatoes: Preheat oven to 400°F (200°C). Bake potatoes for about 1 hour until tender. Peel and roughly mash or cube them.
- Prepare the Soup Base: In a large pot, sauté onions in olive oil until soft. Add garlic, cook for 30 seconds. Melt butter, whisk in flour to form a roux. Gradually add milk and chicken broth, whisk until slightly thickened. Stir in potatoes, sour cream, cheese, salt, pepper, and paprika. Simmer for 10-15 minutes.
- Serve: Adjust seasoning, serve hot topped with bacon, green onions, and extra cheese.
Notes
- You can blend part of the soup for a smoother texture or leave it chunky.
- Use Greek yogurt as a lighter alternative to sour cream.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
