If you’ve ever longed for a bowl of warmth and comfort that feels like a soft, cozy hug from the inside, this Baked Potato Soup Recipe is exactly what you need. Imagine creamy, velvety soup packed with tender chunks of baked potatoes, savory cheese, crispy bacon, and a hint of smoky paprika—each spoonful bursting with layers of flavor that make this dish irresistible. Whether you’re feeling under the weather or simply craving a hearty meal, this recipe transforms humble ingredients into a soul-soothing experience that’s perfect any day of the week.
Ingredients You’ll Need
What’s wonderful about this Baked Potato Soup Recipe is how deceptively simple the ingredient list is. Each element plays a starring role, whether it’s providing creamy richness, subtle spice, or that crispy contrast you can’t resist. These pantry staples come together to create a soup that’s vibrant in taste and comforting in texture.
- Russet potatoes: The perfect starchy potato that becomes fluffy and tender once baked, giving your soup body and substance.
- Olive oil: Used to gently sauté onion and garlic, adding a subtle fruitiness that forms the aromatic base.
- Onion: Adds sweetness and depth when caramelized, rounding out the flavor profile beautifully.
- Garlic: Because a little minced garlic works wonders for boosting savory notes throughout the soup.
- All-purpose flour: The magic thickener that helps deliver that silky, luscious texture you crave in potato soup.
- Chicken broth: Provides a rich, savory foundation that’s more flavorful than plain water or vegetable broth.
- Milk and heavy cream: These create the soup’s creamy character, balancing out the potatoes and adding indulgence.
- Salt, black pepper, and smoked paprika: Essential seasonings that elevate the soup from ordinary to extraordinary with a subtle smoky warmth.
- Cheddar cheese: Sharp and melty, it enriches the soup and adds a wonderful tangy bite.
- Sour cream: Stirred in at the end, it gives a delightful tanginess and velvety finish.
- Bacon: Crispy and crumbled on top, it adds irresistible crunch and smoky flavor.
- Green onions: Fresh, bright, and slightly pungent, these are perfect for garnish and a pop of color.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Potatoes
Begin by washing and drying your russet potatoes thoroughly. Pierce each potato several times with a fork, then bake them directly on the oven rack at 400°F for about an hour or until tender. Baking the potatoes whole develops a rich, fluffy interior and deepens their natural flavor, essential to the heart of this soup. Once baked and cooled, peel and chop them into bite-sized pieces—this chunkiness adds lovely texture to the finished dish.
Step 2: Cook the Onions and Garlic
While the potatoes are baking, heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent, about five minutes, releasing its sweetness. Then toss in the minced garlic and cook for one more minute—just until fragrant. This simple step builds the aromatic flavor foundation your soup will shine on.
Step 3: Make the Soup Base
Sprinkle the flour evenly over the sautéed onions and garlic, stirring constantly to coat and cook out the raw taste. Slowly whisk in the chicken broth, bringing the mixture to a gentle simmer. Let it cook for a few minutes until it thickens slightly. This technique ensures your soup achieves that satisfying, velvety texture without lumps.
Step 4: Add Dairy and Seasonings
Now stir in the milk and heavy cream for a rich, creamy consistency. Season the soup with salt, black pepper, and smoked paprika—it’s the paprika that introduces a glowing warmth that makes this potato soup truly unforgettable. Bring everything to a gentle simmer before adding in the baked potato chunks.
Step 5: Simmer the Soup
Allow the soup to cook for 10 to 15 minutes, stirring occasionally. This lets the flavors meld beautifully and thickens the soup to your preferred consistency. The potatoes start to release starch, naturally thickening the soup even more for a luscious mouthfeel.
Step 6: Finish the Soup
Remove the pot from heat and stir in shredded cheddar cheese and sour cream. The cheese melts into creamy decadence while the sour cream adds a subtle tang and silky finish. Your Baked Potato Soup Recipe is now ready to warm every corner of your heart.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishes take your soup from cozy to spectacular. Crumbled crispy bacon adds irresistible crunch and smoky flair, while chopped green onions provide a fresh, peppery contrast and burst of color. For extra indulgence, sprinkle more shredded cheddar cheese on top to melt just before serving.
Side Dishes
A bowl of this hearty soup pairs beautifully with crusty bread or buttery dinner rolls to soak up every last spoonful. You might also serve it alongside a crisp green salad or steamed veggies for a balanced, comforting meal that won’t tip your stomach into over-stuffing.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini baked potatoes or bread bowls. You can also top it with dollops of sour cream, a sprinkle of chives, or even a dash of hot sauce if you love a bit of heat. Presentation can make this homey dish feel that much more special and shareable.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Transfer leftovers into an airtight container and keep it chilled for quick reheating. The flavors often deepen overnight, making the next-day soup taste even better!
Freezing
You can freeze this soup for up to 3 months, but keep in mind that cream-based soups may slightly separate upon thawing. To minimize this, cool the soup completely before freezing in a tightly sealed container. When thawed, you’ll want to whisk gently during reheating to bring it back to creamy perfection.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring frequently to prevent scorching and to help restore smoothness. If it thickens too much, simply add a splash of milk or broth to loosen the texture and bring it back to life.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the bacon or replace it with crispy mushrooms or smoked paprika for a vegetarian-friendly version that’s just as satisfying.
What type of potatoes work best?
Russet potatoes are ideal because of their fluffy, starchy nature that breaks down beautifully in soup without becoming mushy, creating a creamy and hearty texture.
Can I use milk alternatives?
Yes, you can substitute dairy milk with unsweetened almond milk or oat milk. However, heavy cream adds richness that non-dairy alternatives may not fully replicate, so consider adding a bit of coconut cream if you want extra creaminess.
Is it possible to make this soup in a slow cooker?
Definitely! After baking and chopping the potatoes, combine all ingredients (except cheese and sour cream) in your slow cooker and cook on low for about 4 hours. Stir in cheese and sour cream at the end before serving.
How thick should the soup be?
That depends on your preference! This recipe aims for a creamy but spoonable thickness—thick enough to coat the back of a spoon but still easy to ladle. Adjust thickness by adding more broth if it’s too thick or simmering longer to thicken further.
Final Thoughts
There’s just something so heartwarming about a bowl of this Baked Potato Soup Recipe—like a taste of home in every spoonful. It’s the kind of dish that brings people to the table with smiles and keeps them cozy through chilly days or simple family dinners. So grab your ingredients, warm up your kitchen, and don’t be surprised if this becomes your new favorite go-to comfort classic.
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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 creamy baked potato soup is a comforting and hearty meal perfect for chilly days. Featuring tender baked russet potatoes simmered in a rich broth with sautéed onions and garlic, and finished with creamy milk, heavy cream, sharp cheddar cheese, and smoky bacon, it’s a classic crowd-pleaser that’s easy to make and full of flavor.
Ingredients
Potatoes
- 4 large russet potatoes
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
Dairy and Seasonings
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce each one several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 60 minutes or until tender when pierced with a fork. Once baked, let them cool slightly, peel off the skins, and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, making sure not to let the garlic burn.
- Make the Soup Base: Sprinkle the all-purpose flour over the cooked onions and garlic, stirring constantly to evenly coat them. Gradually pour in the chicken broth while whisking to prevent lumps. Bring this mixture to a simmer and cook for about 5 minutes until it thickens slightly.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Bring the liquid back to a gentle simmer, then add the chopped baked potatoes to the pot.
- Simmer the Soup: Let the soup cook for 10 to 15 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken to your preferred consistency.
- Finish the Soup: Remove the pot from the heat and stir in the shredded cheddar cheese and sour cream. Mix until the cheese melts completely and the soup is creamy and well combined.
- Serve: Ladle the hot soup into bowls. Top each serving with crumbled cooked bacon, chopped green onions, and extra shredded cheddar cheese if desired. Serve immediately while warm and enjoy.
Notes
- For a vegetarian option, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon.
- If you prefer a thicker soup, mash some of the potatoes in the soup while simmering.
- To make this soup gluten free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if needed to loosen the soup.
