The Best Baked Potato Soup Recipe For Cozy Comfort Nights

Comfort arrives with this creamy baked potato soup that promises warmth in every spoonful.

Russet potatoes blend seamlessly into a rich, velvety base bursting with hearty flavors.

Crispy bacon bits and sharp cheddar cheese create delightful texture contrasts throughout the bowl.

Kitchen magic happens when simple ingredients merge into something extraordinary.

Memories of cozy evenings emerge with each steaming ladle of goodness.

Seasonal ingredients transform this classic soup into a memorable meal you’ll crave again and again.

Grab a spoon and dive into pure deliciousness that feels like a warm culinary hug.

Baked Potato Soup: Classic Comfort In A Bowl

• Quick Comfort Food: Whip up this hearty soup in just 30 minutes, perfect for satisfying hunger with minimal kitchen effort.
• Crowd-Pleasing Flavor: Combines classic potato soup ingredients like crispy bacon, melted cheese, and creamy texture that appeals to all ages.
• Versatile Meal Solution: Works great as a cozy weeknight dinner, weekend lunch, or comforting meal during cold weather seasons.
• Customizable Ingredients: Easily adapt the recipe by adding extra toppings like jalapeños, different cheese types, or switching bacon for ham.

Baked Potato Soup Ingredients

• Russet Potatoes: Hearty potatoes with starchy texture that provide the soup's main body and creamy consistency. Best when fully baked and soft.
• Chicken Broth: Provides rich, savory liquid base for the soup. Low-sodium versions work well for controlling salt content.
• Whole Milk, Heavy Cream: Create smooth, luxurious texture and add richness to the soup. Full-fat versions recommended for best flavor.

• Bacon, Cheddar Cheese: Add smoky, salty depth and sharp cheese flavor. Crispy bacon provides delightful textural contrast.
• Green Onions: Fresh, mild onion flavor that brightens the soup's richness. Adds color and light crunch.
• Unsalted Butter: Helps develop deeper flavor and contributes to smooth texture. Allows better salt control.

• All-Purpose Flour: Helps thicken soup and create velvety consistency. Works best when gradually whisked into liquid.
• Sour Cream: Adds tangy richness and helps create creamy final texture.
• Salt and Pepper: Essential for balancing and enhancing overall soup flavor. Adjust to personal preference.

Making Baked Potato Soup Easily

Step 1: Create a Silky Roux

In a generously sized cooking pot, melt the butter over medium heat.

Sprinkle flour into the melted butter and whisk vigorously until the mixture transforms into a smooth, golden base that will give your soup incredible depth and richness.

Step 2: Build the Liquid Foundation

Slowly stream the chicken broth into the roux, continuing to whisk constantly to prevent any lumps from forming.

Gently bring the mixture to a gentle simmer, allowing the flavors to begin melding together.

Step 3: Introduce Creamy Elements

Pour in the milk and heavy cream, stirring carefully.

Warm the liquid thoroughly but be cautious not to let it boil, which could cause separation and compromise the soup’s luxurious texture.

Step 4: Incorporate Potato Goodness

Add the baked potatoes to the pot, using a potato masher to break down some pieces.

This technique creates a wonderfully thick and hearty consistency that makes the soup satisfyingly substantial.

Step 5: Layer in Flavor Boosters

• Shredded cheese
• Crispy bacon bits
• Tangy sour cream
• Chopped green onions

Season with salt and pepper to enhance the overall taste profile.

Step 6: Develop Deeper Flavors

Reduce heat to low and let the soup gently simmer for 10-15 minutes.

Stir occasionally to prevent sticking and allow the ingredients to harmonize.

Step 7: Serve with Flair

Ladle the steaming soup into bowls and garnish with the remaining cheese, bacon, and green onions.

Serve immediately for maximum enjoyment and warmth.

Loaded Baked Potato Soup With Comfort-First Tips

• Whisk butter and flour thoroughly to prevent lumps and create a smooth, velvety base for your soup.
• Partially mash some potatoes to achieve a creamy consistency while keeping some chunks for a rustic feel.
• Avoid boiling the soup to prevent milk from curdling and maintain a silky, rich texture.
• Add fresh garnishes just before serving to preserve their crisp texture and vibrant flavors.
• Prepare the soup in advance and reheat gently, as flavors intensify when allowed to meld together overnight.

Reheat Baked Potato Soup Smoothly And Creamy

• Store leftover soup in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Warm soup over medium-low heat, stirring frequently to prevent scorching and maintain smooth consistency. Add a splash of chicken broth or milk if soup appears too thick.
• Transfer single serving to microwave-safe bowl, heat in 30-second intervals, stirring between each interval to distribute heat evenly and prevent hot spots.
• Freeze soup without garnishes in freezer-safe containers for up to 2 months. Thaw overnight in refrigerator before reheating, and add fresh toppings when serving.

Best Spoons and Breads for Baked Potato Soup

• Complement Creamy Comfort: Bold Red Wine Pairing
• Select a full-bodied red wine like Cabernet Sauvignon to cut through the soup's richness and enhance its hearty flavors, creating a delightful contrast on your palate.
• Crisp Salad Sidekick: Fresh Green Balance
• Prepare a light arugula salad with tangy vinaigrette to provide a crisp, refreshing counterpoint to the soup's creamy texture, adding a zesty brightness to your meal.
• Rustic Bread Companion: Crusty Dipping Delight
• Serve warm, crusty sourdough or rosemary focaccia bread on the side, perfect for soaking up the soup's creamy base and adding a satisfying textural element to each bite.
• Craft Beer Harmony: Smooth Malty Complement
• Choose a smooth amber ale or wheat beer that matches the soup's richness, offering a malty undertone that enhances the potato and bacon flavors without overwhelming the dish.

Baked Potato Soup with Hearty Topping Ideas

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth. Add roasted cauliflower or sautéed mushrooms for extra protein and depth.
• Dairy-Free Option: Swap milk and heavy cream with unsweetened almond milk or coconut milk. Use nutritional yeast instead of cheese to maintain creamy texture and flavor.
• Low-Carb Cauliflower Swap: Substitute potatoes with roasted cauliflower florets. Reduce cooking time and adjust seasonings to create a lighter, low-carbohydrate version of the soup.
• Gluten-Free Adaptation: Use cornstarch or gluten-free flour blend instead of regular flour for the roux. Ensure all ingredients are certified gluten-free to prevent cross-contamination.

FAQs

• Can I use milk alternatives in this soup?

Yes, you can substitute dairy milk with almond, oat, or soy milk. However, the heavy cream is crucial for richness, so try to keep that ingredient the same for best results.

• What type of potatoes work best for this recipe?

Russet potatoes are ideal because they’re starchy and create a creamy texture when mashed. Avoid waxy potatoes like red or new potatoes, which won’t break down as easily.

• How can I make this soup lighter?

To reduce calories, use low-fat milk, turkey bacon, and reduced-fat cheese. You can also use less cream and replace some with additional chicken broth.

• Is this soup good for meal prep?

Absolutely! Baked potato soup can be stored in the refrigerator for 3-4 days. Reheat gently on the stove, stirring occasionally to prevent scorching, and add a splash of broth if it’s too thick.

Baked Potato Soup Recipe

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4.5 from 15 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Comforting Baked Potato Soup delivers creamy richness straight from Midwestern kitchens, celebrating hearty potato goodness. Warm spices and crispy bacon bits elevate this classic dish, inviting you to savor each spoonful of pure culinary comfort.

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Ingredients

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Primary Ingredients:

• 4 large russet potatoes, baked and diced
• 4 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese

Liquid Ingredients:

• 2 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream

Supplementary Ingredients:

• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• Salt and pepper to taste

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Instructions

1. Create a velvety base by melting butter in a spacious pot over medium flame, then whisk flour into the melted butter until a smooth, golden roux forms.
2. Stream chicken broth into the roux gradually, whisking continuously to prevent lumps and create a silky foundation for the soup.
3. Incorporate milk and heavy cream into the broth mixture, gently warming the liquid without allowing it to reach a boiling point.
4. Introduce baked potatoes into the creamy mixture, strategically mashing some to enhance the soup’s rich, hearty texture.
5. Fold in half of the shredded cheese, crispy bacon bits, tangy sour cream, and freshly chopped green onions, then season with salt and pepper to elevate the flavor profile.
6. Allow the soup to simmer on low heat for 10-15 minutes, occasionally stirring to ensure even distribution of ingredients and prevent scorching.
7. Ladle the steaming soup into serving bowls, crowning each portion with the remaining cheese, bacon, and a sprinkle of green onions for a visually appealing and flavorful finish.

Notes

• Whisk flour and butter slowly to prevent lumps and create a smooth, silky base for the soup.
• Partially mash some potatoes for a creamy consistency while leaving chunks for hearty texture.
• Simmer gently to prevent milk from scorching and keep the soup’s velvety richness intact.
• Swap regular dairy with lactose-free alternatives or use vegetable broth for vegetarian version.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 498
• Sugar: 3 g
• Sodium: 712 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 83 mg