baked potato soup

You know those nights? The ones where the wind is howling outside, you’ve had a crazy day, and all you crave is something warm, comforting, and utterly delicious? That’s when my mind immediately goes to baked potato soup. Seriously, this isn’t just soup; it’s a hug in a bowl. It’s the kind of dish that makes everyone in the house suddenly appear in the kitchen, drawn by the incredible aroma. I’ve made a lot of soups in my day, from hearty lentil to delicate consommés, but this baked potato soup recipe holds a special place in my heart. It’s so much more satisfying and flavorful than a simple Loaded Baked Potato, yet it’s just as easy to whip up, even on a weeknight. Forget those watery, bland versions you might have tried elsewhere; this one is rich, creamy, and packed with all the cozy flavors we associate with a perfect baked potato. It’s the ultimate comfort food, and honestly, my family asks for it more than any other meal.

What is baked potato

So, what exactly is baked potato soup? Think of it as all the glorious toppings and deliciousness of your favorite loaded baked potato, but transformed into a silky smooth, comforting soup. It’s essentially a Creamy Potato Soup base that’s been infused with the savory goodness you’d find sprinkled on a spud. We’re talking about ingredients that mimic that smoky, cheesy, bacony perfection. Instead of just boiling potatoes, we’re going to give them a little head start, almost like we’re baking them, which deepens their flavor and gives the soup a richer profile. It’s a clever way to capture that classic baked potato essence in a liquid form, making it perfect for dipping crusty bread or just savoring on its own. It’s pure, unadulterated comfort food in soup form, and I’m so excited for you to try it!

Why you’ll love

There are so many reasons why I’m obsessed with this baked potato soup, and I just know you will be too. First off, the **flavor** is absolutely out of this world. It’s deeply savory, wonderfully creamy, and has just the right balance of richness without being heavy. You get all those comforting potato notes, but then you have these pops of flavor from things like crispy bacon and sharp cheddar cheese that just sing. Second, the **simplicity** is a lifesaver. Honestly, I’ve messed up more complicated recipes than I can count, but this one is practically foolproof. Even if you’re not usually a confident cook, you can totally nail this. I’ve made this countless times when I’m short on time and energy, and it never fails to impress. Plus, it’s incredibly **cost-efficient**. Potatoes are one of the most budget-friendly staples you can find, and the other ingredients are pretty common pantry items. You get a gourmet-tasting meal without breaking the bank, which is a huge win in my book. And finally, its **versatility** is fantastic. While I love it just as it is, you can easily customize it. Add some chives, a dollop of sour cream, or even some extra cheese. It’s perfect on a chilly autumn evening, as a starter for a holiday meal, or even just as a satisfying lunch. It’s definitely a step up from my old lentil soup recipe when it comes to pure comfort, and while my Chicken Noodle Soup is a classic, this baked potato soup is in a league of its own for pure cozy indulgence.

How do I make Bake

Quick Overview

Making this delicious Baked Potato soup is a breeze! We start by getting our potatoes ready for maximum flavor, then we’ll create a rich, creamy base by simmering them with aromatics and broth. Once they’re tender, we’ll blend them to silky perfection, stir in some dairy for that irresistible creaminess, and finish it off with classic baked potato toppings. It’s a straightforward process that yields a truly spectacular result, proving that amazing flavor doesn’t have to be complicated.

Ingredients

For the Main B
This is where all the hearty goodness begins. We’re using Russet potatoes because they have that perfect starchy quality that breaks down beautifully and creates a thick, creamy texture. You want about 2 pounds, or 4-5 medium-sized ones. Make sure they’re scrubbed clean, but don’t bother peeling them! The skins add extra fiber and a lovely depth of flavor. You’ll also need one large yellow onion, finely chopped, and about 3 cloves of garlic, minced. The onion and garlic are the unsung heroes, building that foundational savory flavor. For the liquid, we’ll use 4 cups of good quality chicken or vegetable broth. I usually opt for low-sodium so I can control the saltiness myself. A little bit of butter, about 2 tablespoons, is essential for sautéing our aromatics and adding richness.

For the Filling:
This is where we get those classic Baked Potato vibes! About 6-8 slices of bacon, cooked until crispy and then crumbled, are a must. Save a tablespoon or two of the bacon grease; it’s liquid gold for flavor! For the cheese, I love using sharp cheddar, about 1.5 cups, shredded. The sharper the cheddar, the more flavor punch you’ll get. And don’t forget the creamy elements: 1 cup of heavy cream or half-and-half for ultimate richness, or even whole milk if you want something a bit lighter. A little bit of salt and freshly ground black pepper to taste are crucial for bringing all the flavors together.

For the Glaze:
This part is totally optional but highly recommended for that restaurant-quality finish! It’s essentially a way to infuse even more of that baked potato goodness. We’ll use some of that reserved bacon grease (or a bit of melted butter), a splash of milk or cream, and a pinch of garlic powder and onion powder. This might sound a bit unusual for a soup glaze, but trust me, it elevates everything and gives it that extra oomph.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 400°F (200°C). Now, grab your potatoes. Scrub them really well under running water to remove any dirt. You don’t need to peel them, honestly; the skins have great flavor and nutrients. Pat them dry, then pierce each potato a few times with a fork. This helps them cook evenly and prevents any steam explosions in the oven. You can lightly rub them with a little oil and salt if you want an extra crispy skin, but it’s not strictly necessary for this soup. We’re essentially par-baking them to get a head start on that deep potato flavor.

Step 2: Mix Dry Ingredients

While the potatoes are doing their thing in the oven, let’s get our aromatics ready. In a large pot or Dutch oven, melt your butter over medium heat. Add your finely chopped onion and sauté until it’s softened and translucent, which should take about 5-7 minutes. Don’t rush this step; tender, sweet onions are key! Then, add your minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic – nobody likes bitter soup! This sautéing process really unlocks the flavors of the onion and garlic, creating a delicious base for our soup.

Step 3: Mix Wet Ingredients

Now, pour your chicken or vegetable broth into the pot with the sautéed onions and garlic. Bring this mixture to a gentle simmer. If you’re using whole milk or half-and-half instead of heavy cream for a lighter version, you can add it now or at the very end; I sometimes prefer adding it later to ensure it doesn’t scald. If you’re using heavy cream, you can add it towards the end of the cooking process. For now, we’re just focusing on building that savory broth foundation.

Step 4: Combine

Once your potatoes have roasted for about 45-60 minutes, they should be tender when pierced with a fork. Let them cool just enough so you can handle them. Then, scoop the insides out of the potato skins and add the fluffy potato flesh directly into the pot with the simmering broth. Discard the skins (or save them for another use!). Add your crumbled crispy bacon to the pot now as well. Stir everything together. The starch from the potatoes will start to thicken the broth naturally. Give it a good stir to incorporate everything.

Step 5: Prepare Filling

Now for the magic! Grab an immersion blender and carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be very careful with hot liquids!) and blend until smooth. Return the blended soup to the pot. Stir in your shredded cheddar cheese and heavy cream. Cook over low heat, stirring constantly, until the cheese is melted and the soup is wonderfully creamy. Don’t let it boil after adding the cream, or it might separate.

Step 6: Layer & Swirl

This step is purely for aesthetics, but it makes the soup look so impressive! In a small bowl, whisk together the reserved bacon grease (or melted butter) with a splash of milk or cream, and a pinch of garlic and onion powder. This is your flavorful “glaze.” Drizzle this mixture over the top of the soup. Then, take a toothpick or the tip of a knife and gently swirl the glaze into the soup to create pretty patterns. It’s like marbling art for your soup bowl!

Step 7: Bake

Oops! My apologies, there seems to be a slight misunderstanding in the recipe flow. Baking is actually done in the earlier “Preheat & Prep Pan” step with the potatoes themselves. The soup itself is simmered and finished on the stovetop. Let’s adjust the steps to reflect the correct process. The potatoes bake, then their insides are used in the soup. The soup is simmered and finished on the stove.

Step 8: Cool & Glaze

As mentioned in step 6, the “glaze” is a stovetop finishing touch, not a baking one. After the soup has reached your desired consistency and the cheese is melted, you’ll add the flavorful glaze mixture and swirl it in. No further baking is required for the soup itself. The focus is on achieving that perfect creamy texture and delicious flavor on the stovetop.

Step 9: Slice & Serve

Your baked potato soup is ready to be served! Ladle the rich, creamy soup into bowls. Garnish with extra crumbled bacon, freshly chopped chives or green onions, a dollop of sour cream, or a sprinkle of sharp cheddar cheese if you like. This soup is best served hot, so make sure to get it to the table right away for maximum enjoyment. The aroma alone will have everyone digging in!

What to Serve It With

This baked potato soup is so hearty and satisfying on its own, but it’s also wonderful with a few accompaniments that really complement its cozy flavors. For **Breakfast**, I sometimes whip up a smaller batch and serve it with a side of scrambled eggs and a few slices of toast. It’s a surprisingly decadent start to the day! For **Brunch**, it’s a fantastic addition to a spread. Imagine serving it alongside some mini quiches, a fresh fruit salad, and maybe some fluffy pancakes. It adds a savory contrast that guests will love. A crisp sparkling cider or a light mimosa would be perfect with it. As **Dessert**, well, this is definitely a main course kind of soup! But if you’re serving it before a lighter dessert, think something simple like fresh berries with a dollop of whipped cream or a light lemon cake. For **Cozy Snacks** or a light supper, it’s fantastic with a side of crusty bread for dipping – think sourdough or a good baguette. I also love serving it with a simple side salad tossed with a vinaigrette to add a bit of freshness. My family tradition is to always have some extra crispy bacon bits on the side for anyone who wants to add more, and a big bowl of shredded cheddar cheese. It’s all about that loaded baked potato experience!

Top Tips for Perfecting Your Baked Potato Soup

Over the years, I’ve learned a few tricks that make this baked potato soup consistently fantastic. For **Zucchini Prep**, well, there’s no zucchini in this recipe! My apologies for the confusion; this recipe focuses entirely on potatoes. The key is really in how you prep the potatoes. Make sure you scrub them really well, as the skins are meant to be left on for extra flavor and fiber. Piercing them before baking is crucial for even cooking and preventing blowouts in the oven. When it comes to **Mixing Advice**, the most important thing is to blend the soup until it’s just right – smooth and creamy, but not watery. An immersion blender is your best friend here, but if you use a regular blender, be extremely careful with hot liquids! Don’t over-blend, or you might end up with a gummy texture. For **Swirl Customization**, the glaze is really an optional flourish, but it adds a lovely visual appeal. You don’t need to overthink it; just a gentle swirl with a toothpick or knife will do the trick. You can experiment with different ratios of bacon grease to milk for the glaze, or even add a tiny pinch of smoked paprika for an extra layer of smoky flavor. Regarding **Ingredient Swaps**, if you can’t find Russet potatoes, Yukon Golds can work, but they might not yield quite as creamy a texture. For a dairy-free version, you can try unsweetened cashew cream or a good quality plant-based milk, though the richness might be slightly different. Be cautious with low-fat milk, as it can sometimes lead to a thinner soup. When it comes to **Baking Tips** for the potatoes, the 400°F (200°C) temperature is key for getting them tender on the inside and slightly crisped on the outside. Ensure they are cooked through before scooping the insides; a fork should slide in easily. If your oven tends to run hot or cold, an oven thermometer is a great investment. For **Glaze Variations**, you can skip the bacon grease and use a tablespoon of butter mixed with a little more milk or cream and a touch of garlic powder for a vegetarian option. A sprinkle of finely chopped fresh chives over the glaze before serving also adds a lovely pop of color and freshness.

Storing and Reheating Tips

This baked potato soup is so good, you’ll want to make sure you can enjoy every last drop. For **Room Temperature** storage, it’s best to let the soup cool down significantly before covering it tightly and leaving it out for no more than two hours. For optimal quality and safety, I always recommend refrigerating it sooner rather than later. **Refrigerator Storage** is where this soup really shines. Once cooled, transfer it to an airtight container. It will stay delicious for about 3-4 days. The flavors actually meld and deepen overnight, making leftovers just as good, if not better! When it comes to **Freezer Instructions**, this soup freezes beautifully. Make sure it’s completely cooled, then portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible. It should last for up to 2-3 months in the freezer. To thaw, move the soup to the refrigerator overnight. The **Glaze Timing Advice** is simple: the glaze is best applied right before serving when the soup is hot. If you’ve frozen the soup, you’ll want to reapply a fresh glaze after reheating, as the swirling pattern might not hold up perfectly through the freezing and thawing process. When reheating, a gentle simmer on the stovetop is best. Stir frequently to ensure it heats evenly and doesn’t scorch. You can add a splash more milk or cream if it seems a bit thick after reheating.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite baked potato soup recipe. It’s a dish that brings so much warmth and comfort, and I truly believe it’s something everyone should have in their repertoire. It’s proof that you don’t need fancy ingredients or complicated techniques to create something truly spectacular. The way the flavors meld together, the satisfying creaminess, and that final flourish of savory toppings just make it perfect. If you love this recipe, you might also enjoy my creamy tomato basil soup for another comforting classic, or perhaps my hearty chili for a different kind of hearty meal. Don’t hesitate to play around with the toppings – that’s part of the fun! I can’t wait to hear how yours turns out, so please leave a comment below and tell me all about it. And if you snap a photo, be sure to tag me on social media! Happy cooking, and more importantly, happy eating!

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Creamy Baked Potato Soup

A rich and creamy baked potato soup, loaded with flavor and topped with all your favorite baked potato fixings.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 pounds Russet potatoes peeled and diced
• 0.5 cup butter
• 1 cup yellow onion chopped
• 0.5 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk whole milk recommended
• 1.5 cups shredded cheddar cheese
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Optional Toppings

• cooked bacon bits
• chopped chives
• extra shredded cheddar cheese
• sour cream dollop

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
• Gradually whisk in the chicken broth until smooth. Add the diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
• Stir in the milk, shredded cheddar cheese, and sour cream. Cook, stirring, until the cheese is melted and the soup is heated through. Do not boil.
• Season with salt and black pepper to taste.
• Ladle the soup into bowls and serve hot with your favorite toppings.

Notes

This soup is best served immediately. For a smoother texture, you can use an immersion blender to partially blend the soup before adding the cheese and milk.