Baked potato soup has always been my ultimate comfort food, especially on a chilly evening. I remember my mom making a big pot of creamy baked potato soup when I was a kid, and the aroma of baked potatoes, cheese, and bacon filling the house instantly made everything feel cozy. This homemade baked potato soup recipe is my take on that classic, designed to be incredibly rich and satisfying without being overly complicated. It’s the perfect combination of hearty and smooth, bringing a bowl of pure happiness to your table. Let’s get cooking!
Why You’ll Love This Baked Potato Soup
This soup is a winner for so many reasons! It’s incredibly satisfying and packed with flavor, making it a true comfort food experience.
- The taste is unbelievably rich and decadent, just like a loaded baked potato in a bowl.
- It’s surprisingly quick to prepare, making it an easy baked potato soup for busy weeknights.
- You can feel good about serving it, as it offers a good source of protein and fiber from the potatoes.
- It’s a budget-friendly meal that uses simple, common ingredients you likely already have.
- This is a guaranteed family-pleaser; even picky eaters love this hearty and delicious soup.
- It’s a truly easy baked potato soup to master, perfect for beginner cooks or anyone short on time.
- The creamy texture and savory notes make it a perfect dish for any occasion.
Ingredients for Creamy Baked Potato Soup
Gathering these simple ingredients is the first step to creating this comforting bowl of deliciousness. You’ll need:
- 5 large Russet potatoes – scrubbed clean and ready for baking
- 4 tbsp Butter – the base for our thickening roux
- 3 tbsp All-purpose flour – to create that signature creamy texture
- 3 cups Whole milk – for richness and that classic creamy mouthfeel
- 3 cups Chicken broth – adds depth of flavor to the soup
- 1 cup Sour cream – essential for that tangy, velvety finish in potato soup with sour cream
- 1 cup Shredded cheddar cheese – melts beautifully for a cheesy delight, making this a hearty potato soup with cheese
- ½ cup Cooked bacon bits – for that smoky, salty crunch
- ¼ cup Green onions – thinly sliced for a fresh, sharp garnish
- 1 tsp Salt – to enhance all the flavors
- ½ tsp Black pepper – freshly ground, for a little kick
How to Make Baked Potato Soup from Scratch
Let’s get this hearty soup simmering! Making baked potato soup from scratch is easier than you think, and the results are so worth it.
- Step 1: First, preheat your oven to medium heat, around 375°F (190°C). Take your five large Russet potatoes, give them a good scrub under running water, and then prick each one a few times with a fork. This helps steam escape. Place them directly on the oven rack and bake for about an hour, or until they’re fork-tender. The skins should be slightly crisped. Let them cool just enough so you can handle them, then peel and dice them into bite-sized pieces.
- Step 2: While the potatoes are baking, melt the butter in a large pot or Dutch oven over medium heat. Once melted and shimmering, whisk in the all-purpose flour. Keep whisking constantly for about two minutes to create a smooth roux. You’re looking for a slightly golden color and a nutty aroma – this is key for thickening your soup beautifully.
- Step 3: Gradually pour in the whole milk while whisking continuously. This helps prevent lumps and ensures a smooth base. Next, add the chicken broth. Bring the mixture to a gentle simmer, stirring occasionally, until it starts to thicken. This is where the magic happens for a truly creamy soup.
- Step 4: Now, add your diced baked potatoes to the pot. Let them simmer in the creamy broth for about 10-15 minutes. For an extra thick and luscious texture, you can mash some of the potatoes against the side of the pot with your spoon or a potato masher. Leave some chunks for a heartier bite in your amazing baked potato soup.
- Step 5: Stir in the sour cream, shredded cheddar cheese, salt, and black pepper. Keep stirring gently until the cheese is completely melted and the soup is velvety smooth. Taste and adjust the seasonings as needed – maybe a pinch more salt or pepper? You’re crafting the best baked potato soup here! This step makes it a truly quick baked potato soup to finish.
- Step 6: Ladle your piping hot baked potato soup into bowls. Garnish generously with the cooked bacon bits and chopped green onions. A little extra shredded cheese or a dollop of sour cream on top is always a good idea! Enjoy this comforting bowl.
Pro Tips for the Best Baked Potato Soup
I’ve learned a few tricks over the years to make this soup absolutely perfect every time. Follow these tips for the ultimate bowl!
- Always use Russet potatoes; their starchy texture makes the soup wonderfully thick.
- Don’t skip the roux! Cooking the flour and butter for a couple of minutes removes the raw flour taste and creates a creamy base.
- Mash some of the potatoes against the side of the pot. This is my secret for achieving that super-thick, luscious texture without needing heavy cream.
- Taste and adjust seasoning at the end. The cheese and bacon add saltiness, so it’s important to balance it out.
What’s the secret to perfect baked potato soup?
The secret is in the texture! Mashing some of the cooked potatoes directly in the pot creates a natural, creamy thickness. This technique ensures you get the best baked potato soup with that comforting, velvety consistency.
Can I make baked potato soup ahead of time?
Yes! You can bake and dice the potatoes a day in advance. Store them in an airtight container in the refrigerator. When ready to make the soup, you can simply proceed with the recipe, adding the pre-cooked potatoes during step 4. For more make-ahead meal ideas, check out these cold lunch ideas for adults.
How do I avoid common mistakes with baked potato soup?
A common pitfall is not cooking the roux long enough, leaving a floury taste. Also, be careful not to boil the soup after adding the sour cream and cheese, as this can cause it to separate. Gentle simmering is key! For more cooking tips, you might find this guide on copycat recipes helpful.
Best Ways to Serve Loaded Baked Potato Soup
This hearty soup is practically a meal in itself, but adding a few toppings takes it to the next level of deliciousness. Serving it as a loaded baked potato soup makes it extra special.
For that classic loaded experience, I always top my bowls with crispy potato soup with bacon bits and a generous sprinkle of fresh, chopped potato soup with chives. Another fantastic option for what to serve with baked potato soup is a simple side salad with a light vinaigrette to balance the richness of the soup. A crusty piece of bread or some garlic toast is also perfect for dipping. You might also enjoy this 5-minute lemon parmesan lettuce salad.
Nutrition Facts for Baked Potato Soup
This comforting bowl of creamy goodness offers a satisfying meal. Here’s a breakdown of the estimated nutritional information per serving (recipe makes 6 servings):
- Calories: 375
- Fat: 18g
- Saturated Fat: 10g
- Protein: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 7g
- Sodium: 750mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For general healthy eating advice, consider these 3 foods you should eat less of to stay healthy.
How to Store and Reheat Baked Potato Soup
This soup is a fantastic make-ahead meal, perfect for when you crave that cozy bowl of potato soup comfort food without the fuss. Once your delicious baked potato soup has cooled down slightly, transfer it into airtight containers. It will stay fresh in the refrigerator for about 3 to 4 days, making it ideal for meal prepping lunches or quick dinners.
For longer storage, you can freeze this soup for up to 3 months. Ensure it’s completely cooled before portioning it into freezer-safe bags or containers. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat. Stir frequently to prevent sticking and ensure it heats through evenly. If the soup seems too thick after reheating, you can add a splash of milk or broth to reach your desired consistency.
Frequently Asked Questions About Baked Potato Soup
Is this baked potato soup recipe healthy?
While this recipe is incredibly comforting, it’s not typically considered a “low-fat” meal due to the dairy and bacon. However, you can absolutely make a healthy baked potato soup by using lower-fat milk or unsweetened almond milk, reducing the cheese, and opting for turkey bacon or skipping it altogether. The potatoes themselves provide good fiber and nutrients!
Can I make a vegetarian baked potato soup?
Yes, you can easily make a fantastic vegetarian baked potato soup! Simply swap the chicken broth for vegetable broth. If you’re omitting bacon, you can add smoked paprika for a hint of smoky flavor, or some sautéed mushrooms for an earthy depth that complements the potato base beautifully.
What can I serve with baked potato soup?
This soup is so hearty, it often stands alone! But if you’re looking for a complete meal, a fresh side salad with a light vinaigrette is perfect to balance the richness. Crusty bread or garlic bread is also a classic pairing for dipping into that creamy goodness. Some people also enjoy it with a side of grilled cheese sandwiches.
How do I make baked potato soup thicker?
The best way to thicken this soup is by mashing some of the cooked potatoes directly against the side of the pot. You can also create a slurry with a tablespoon of cornstarch and a couple of tablespoons of cold water, then stir it into the simmering soup until it thickens. Ensure you cook the roux properly for a good base thickness, too.
Variations of Baked Potato Soup You Can Try
This versatile baked potato soup recipe is a fantastic base for all sorts of delicious twists! Whether you’re looking for dietary adjustments or new flavor profiles, there’s a variation for everyone.
- Loaded Baked Potato Soup: Go all out by topping your bowls with extra shredded cheddar cheese, crispy bacon, sour cream, and fresh chives. This is the ultimate comfort food version!
- Vegetarian Baked Potato Soup: Simply swap the chicken broth for a good quality vegetable broth. You can also add sautéed mushrooms or smoked paprika for extra depth of flavor.
- Slow Cooker Baked Potato Soup: For a hands-off approach, cook your potatoes until tender, then combine all ingredients (except garnishes) in a slow cooker and heat on low for 2-3 hours until creamy and hot.
- Spicy Baked Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup base for a little kick that complements the creamy texture and the richness of potato soup with cheese.
Amazing Baked Potato Soup in 5 Easy Steps
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and rich baked potato soup recipe that captures the heart of comfort food. This homemade soup is simple to prepare and features the deep flavor of baked potatoes combined with cheese, sour cream, and bacon.
Ingredients
- 5 large Russet potatoes
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 3 cups Chicken broth
- 1 cup Sour cream
- 1 cup Shredded cheddar cheese
- ½ cup Cooked bacon bits
- ¼ cup Green onions
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
- Preheat your oven to medium heat. Thoroughly scrub the russet potatoes and prick each one with a fork. Bake them directly on the oven rack until they are tender, which typically takes about an hour. Once cooled slightly, peel and dice the potatoes.
- Melt the butter in a large pot over medium heat. Add the all-purpose flour and whisk continuously to create a roux, which will thicken your soup. Cook for two minutes until it turns slightly golden.
- Gradually pour in the whole milk while whisking to ensure a smooth consistency. Next, add the chicken broth. Allow the liquid to simmer gently until it thickens.
- Incorporate the diced baked potatoes into the pot. Let them cook in the creamy base. Mash some of the potatoes against the side of the pot to achieve a thicker texture while leaving some chunks for heartiness in your baked potato soup.
- Stir in the sour cream, shredded cheddar cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the mixture forms a velvety baked potato soup. Taste and adjust seasonings as needed.
- Before serving your delicious baked potato soup, sprinkle with cooked bacon bits and chopped green onions. You can also add extra shredded cheese or a dollop of sour cream as a garnish.
Notes
- For a lighter version, substitute whole milk with low-fat milk or unsweetened almond milk.
- Use vegetable broth instead of chicken broth for a vegetarian baked potato soup.
- Add extra vegetables like corn or diced carrots for more texture.
- For an indulgent flavor, stir in heavy cream or cream cheese.
- Herbs like thyme or parsley add freshness, while spices like paprika or garlic powder can enhance the taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350-400
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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