Name: Baked Potato Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 4 large russet potatoes (2 lbs.) – Russet potatoes are ideal due to their starchy texture, which breaks down well in soups.; ¾ teaspoon salt – To season the potatoes as they cook.; 6 slices thick-cut beef bacon – Adds a rich, smoky flavor and crispy texture.; 1 large yellow onion – Provides a sweet, mellow depth to the soup.; 3 cloves garlic, minced – Garlic enhances the overall savory profile.; 2 tablespoons butter – For sautéing the onions and garlic.; ¼ cup flour – Helps thicken the soup to the perfect consistency.; 3 ½ cups chicken broth – A flavorful base that complements the potatoes.; 2 cups half and half – Contributes to the soup’s creamy texture.; ¾ cup sour cream – Adds a slight tanginess and richness.; ½ teaspoon pepper – To season the soup and enhance its flavors.; 2 cups shredded cheddar cheese – Melts into the soup for a velvety finish.; 1/8 cup chives, finely diced – A fresh garnish that adds a pop of color and mild onion flavor.

When the weather turns chilly or you need a cozy, satisfying meal, nothing beats a warm bowl of Baked Potato Soup. This rich, creamy soup brings the comforting flavors of a loaded baked potato right into your bowl. It’s a perfect choice for family dinners, gatherings, or even meal prep, as it reheats beautifully. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, ensuring a delicious result every time.

Why You’ll Love This Baked Potato Soup

This Baked Potato Soup is a classic comfort dish that hits all the right notes. It’s:

Creamy and Rich: The combination of mashed russet potatoes, half and half, and sour cream creates an incredibly smooth and luxurious texture.
Packed with Flavor: With ingredients like beef bacon, cheddar cheese, and garlic, every spoonful bursts with savory goodness.
Easy to Make: This recipe is designed to be simple, with clear steps that guide you through the cooking process.
Customizable: Whether you like it chunky or smooth, this soup can be adjusted to your preference. Plus, you can add your favorite toppings or mix-ins.

Ingredients You’ll Need

Here’s what you’ll need to make this comforting Baked Potato Soup:

4 large russet potatoes (2 lbs.) – Russet potatoes are ideal due to their starchy texture, which breaks down well in soups.
¾ teaspoon salt – To season the potatoes as they cook.
6 slices thick-cut beef bacon – Adds a rich, smoky flavor and crispy texture.
1 large yellow onion – Provides a sweet, mellow depth to the soup.
3 cloves garlic, minced – Garlic enhances the overall savory profile.
2 tablespoons butter – For sautéing the onions and garlic.
¼ cup flour – Helps thicken the soup to the perfect consistency.
3 ½ cups chicken broth – A flavorful base that complements the potatoes.
2 cups half and half – Contributes to the soup’s creamy texture.
¾ cup sour cream – Adds a slight tanginess and richness.
½ teaspoon pepper – To season the soup and enhance its flavors.
2 cups shredded cheddar cheese – Melts into the soup for a velvety finish.
1/8 cup chives, finely diced – A fresh garnish that adds a pop of color and mild onion flavor.

Kitchen Equipment Required

Before you start cooking, make sure you have the following kitchen tools:

Large pot or Dutch oven – For cooking the beef bacon and simmering the soup.
Stockpot – To boil and mash the potatoes.
Kitchen shears – To easily cut the beef bacon.
Silicone spatula – Helps in stirring and scraping the pot without damaging its surface.
Immersion blender (optional) – For blending the soup to a smooth consistency.
Measuring cups and spoons – To ensure accurate ingredient measurements.

Step-by-Step Preparation for Baked Potato Soup

Now, let’s dive into the cooking process. Follow these steps for a hearty, flavorful Baked Potato Soup:

Cook the Beef Bacon:
- Use kitchen shears to cut the beef bacon into 1-inch squares. In a large pot over low heat, cook the bacon pieces until crispy, rotating occasionally. The pieces may overlap at first but will shrink as they cook. Once crispy, remove the bacon and set it aside, leaving about 2 tablespoons of drippings in the pot.
Prepare the Potatoes:
- While the bacon cooks, peel the russet potatoes and cut them into 1-inch cubes. Place them in a stockpot and cover with water, ensuring the water is about 1 inch above the potatoes. Add the salt and bring to a gentle boil. Cook for about 20 minutes or until the potatoes are very tender when pierced with a fork. Drain the water, then gently mash the potatoes and set them aside.
Sauté the Onion and Garlic:
- In the pot with the bacon drippings, add the diced onion. Cook over medium heat until the onion softens, about 5 minutes. Add the minced garlic and 2 tablespoons of butter, cooking for another minute until fragrant.
Create the Roux:
- Sprinkle the flour over the onion and garlic mixture. Stir with a silicone spatula to combine, letting the flour cook for about a minute. This step helps eliminate the raw flour taste and thickens the soup.
Add the Liquid Ingredients:
- Gradually pour in the chicken broth, stirring constantly to lift any browned bits from the bottom of the pot. These bits are packed with flavor from the bacon drippings. Slowly add the half and half, stirring as you go. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Incorporate the Potatoes:
- Stir the mashed potatoes into the soup base. Add the sour cream and pepper, mixing until well combined. Let the soup simmer for a few more minutes to allow the flavors to meld.
Blend the Soup (Optional):
- For a smoother soup, you can blend it using an immersion blender directly in the pot or transfer it to a blender in batches. This step is optional but recommended if you prefer a creamier texture.
Add the Cheese:
- Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and incorporated. Ensure the soup base isn’t too hot when you add the cheese, as high heat can cause the cheese to become grainy rather than smooth.
Serve and Garnish:
- Ladle the soup into bowls and garnish with the reserved crispy beef bacon and a sprinkle of finely diced chives. Serve hot and enjoy!

Common Mistakes to Avoid

To ensure your Baked Potato Soup turns out perfectly, avoid these common mistakes:

Overcooking the Potatoes: Overboiling the potatoes can cause them to become waterlogged, leading to a thinner soup. Keep an eye on them and remove from heat once they are fork-tender.
Adding Cheese to Hot Soup: If the soup is too hot when you add the cheese, it can separate and become grainy. Let the soup cool slightly before incorporating the cheese.
Not Mashing Potatoes Well: Under-mashed potatoes can create an uneven texture. Ensure they are mashed thoroughly before adding to the soup.

Tips for the Perfect Baked Potato Soup

Choose the Right Potatoes: Russet potatoes are ideal due to their starchy nature, which gives the soup its creamy consistency.
Control the Consistency: If the soup is too thick, you can thin it out with a bit more chicken broth. If it’s too thin, let it simmer uncovered to reduce and thicken.
Adjust to Your Taste: Feel free to tweak the seasoning to suit your taste. Add more pepper or a pinch of cayenne for a bit of heat.

How to Serve and Present Baked Potato Soup

Presentation can make a simple soup feel special. Here are some ideas:

Garnish with Style: Top each bowl with a dollop of sour cream, a sprinkle of cheddar cheese, and a few crispy bacon bits for a loaded baked potato effect.
Serve with Bread: Pair the soup with a slice of warm, crusty bread or a buttered roll for dipping.
Use Attractive Bowls: Serve the soup in rustic bowls or bread bowls for an extra touch of coziness.

Variations and Swaps for Baked Potato Soup

This recipe is versatile and can be customized in several ways:

Make it Dairy-Free: Substitute the half and half with a plant-based milk and use dairy-free cheese. Replace sour cream with a vegan alternative.
Add Extra Veggies: Boost the nutritional value by adding chopped broccoli, cauliflower, or carrots.
Spicy Kick: Add some chopped jalapeños or a dash of hot sauce for a spicy twist.

How to Store and Reheat Leftover Baked Potato Soup

If you have leftovers, here’s how to store and reheat them:

Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: The soup can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or milk to loosen it up.

What to Pair with Baked Potato Soup

Complement your Baked Potato Soup with these side dishes:

Salad: A fresh green salad with a tangy vinaigrette balances the richness of the soup.
Roasted Vegetables: Serve alongside roasted Brussels sprouts or asparagus for added texture and flavor.
Garlic Bread: A slice of garlic bread is perfect for soaking up every last drop of the soup.

Frequently Asked Questions About Baked Potato Soup

Can I make this soup gluten-free? Yes! Simply replace the flour with a gluten-free all-purpose flour blend.

What type of potatoes should I use? Russet potatoes are best for this recipe because of their high starch content, which gives the soup its creamy texture.

Can I make this soup ahead of time? Absolutely. This soup can be made a day in advance and reheated on the stovetop. The flavors will develop even more as it sits.

Conclusion

This Baked Potato Soup is more than just a meal; it’s a bowl of comfort that brings warmth and satisfaction with every spoonful. Whether you’re making it for a family dinner, a cozy night in, or to impress guests, this recipe is sure to become a favorite. Try it out and experience the ultimate comfort food for yourself!

Baked Potato Soup Recipe