Cozy Homemade Easy Baked Potato Soup Recipe For Cold Days

Crafting a soul-warming easy baked potato soup recipe can turn an ordinary evening into a cozy culinary adventure.

Russet potatoes become the star ingredient in this creamy comfort classic.

Hearty and rich, the soup promises to chase away chilly day blues with its velvety texture.

Cheese and crispy bacon bits add delightful crunch and depth to each spoonful.

Kitchen skills matter less than passion when preparing this simple yet satisfying dish.

Home cooks of all levels can confidently whip up this crowd-pleasing meal in under an hour.

Reasons To Make Easy Baked Potato Soup Recipe Again

• Comfort in a Bowl: Transforms humble baked potatoes into a creamy, satisfying soup that warms you from the inside out.
• Quick Weeknight Winner: Prepares in under 30 minutes, making it perfect for busy families seeking a delicious and hassle-free dinner option.
• Customize with Ease: Adaptable recipe allows endless topping variations like sour cream, green onions, or jalapeños to match individual preferences.
• Pantry-Friendly Ingredients: Uses common kitchen staples, reducing grocery shopping and helping home cooks create a restaurant-quality meal without special ingredients.

Baked Potato Soup Ingredient Guide

• Russet Potatoes: Hearty base that provides creamy texture and classic potato flavor, best when baked until soft and fluffy.
• Onion: Adds depth and sweetness to the soup's foundation, yellow or white varieties work well.
• Garlic: Contributes robust, aromatic undertones that enhance overall soup flavor.

• Heavy Cream, Milk: Create rich, smooth consistency and add luxurious creaminess to the soup.
• Butter, All-Purpose Flour: Essential for creating a roux that thickens the soup and provides silky texture.
• Cheddar Cheese: Sharp cheese that melts beautifully, adding tangy flavor and extra richness.

• Chicken Broth: Provides savory liquid base and adds depth of flavor to the soup.
• Bacon: Offers smoky, salty crunch that complements potato's mild taste, crispy texture is key.
• Salt and Pepper: Classic seasonings to balance and elevate the soup's overall taste.
• Fresh Chives: Bright, mild onion-like herb that adds fresh color and subtle zesty finish.

Baked Potato Soup Quick Prep

Step 1: Sauté Aromatic Base

Melt butter in a large pot over medium heat.

Add chopped onions and minced garlic, stirring and cooking until the vegetables become soft and translucent, releasing their sweet fragrance.

Step 2: Create Flavor Foundation

Sprinkle flour into the butter and vegetable mixture, stirring constantly to create a smooth roux.

Cook for a short time to eliminate the raw flour taste and develop a rich, golden color.

Step 3: Build Soup Liquid

Slowly pour chicken broth into the pot, whisking continuously to prevent lumps.

Bring the mixture to a gentle simmer, allowing the flavors to blend and the liquid to start thickening.

Step 4: Add Potato Goodness

Gently fold in the diced baked potatoes.

Season with salt and pepper to enhance the overall taste.

Let the soup simmer, allowing the potatoes to warm through and release their creamy texture.

Step 5: Cream It Up

• Heavy cream
• Whole milk

Stir gently and let the soup simmer until it reaches a luxurious, velvety consistency.

The liquids will help create a smooth, rich texture.

Step 6: Garnish and Serve

Ladle the hot soup into bowls.

• Crispy bacon bits
• Shredded cheddar cheese
• Freshly chopped chives

Serve immediately while the soup is steaming and toppings are perfectly crisp.

Baked Potato Soup That Pros Swear By

• Roast potatoes before baking to enhance their natural, rich taste and add deeper complexity to the soup.
• Whisk the roux constantly while adding chicken broth to ensure a smooth, creamy consistency without any flour clumps.
• Substitute heavy cream with coconut milk for a dairy-free version or use vegetable broth instead of chicken broth for a vegetarian option.
• Experiment with additional garnishes like crispy shallots, green onions, or a dollop of sour cream to add extra layers of flavor and texture.
• Prepare the soup base in advance and store in the refrigerator, adding cream just before serving to maintain its fresh, vibrant taste.

Best Way to Store Baked Potato Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of milk or broth to restore creamy consistency and prevent scorching.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each to distribute heat evenly.
• Cream-based soups tend to separate and lose texture when frozen, so enjoy this soup fresh within a few days for the best taste and quality.

Easy Baked Potato Soup Companions

• Pair Crispy Bacon Crunch: Salty, crispy bacon bits perfectly complement the creamy soup's rich texture, adding a delightful crunch and savory depth.
• Complement with Chardonnay: A medium-bodied, slightly buttery Chardonnay balances the soup's creamy profile, enhancing its subtle garlic and potato flavors.
• Serve with Rustic Bread: Warm, crusty sourdough or hearty whole grain bread provides a perfect dipping companion, soaking up the soup's velvety goodness.
• Create Green Salad Contrast: A light, tangy mixed green salad with vinaigrette cuts through the soup's richness, offering a fresh and zesty counterpoint.

Easy Baked Potato Soup Styles

• Vegetarian Potato Soup: Replace chicken broth with vegetable broth and use plant-based bacon bits or crispy mushroom bits as a topping. Swap heavy cream with coconut cream for a dairy-free alternative.
• Vegan Potato Soup: Use vegetable broth, substitute dairy with unsweetened almond milk, and top with nutritional yeast instead of cheese. Add roasted garlic for extra depth of flavor.
• Low-Carb Cauliflower Soup: Swap potatoes with cauliflower florets for a lighter version. Keep the creamy base but reduce overall carbohydrate content while maintaining rich, comforting texture.
• Gluten-Free Option: 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 different types of potatoes for this soup?

Yes, you can use Russet, Yukon Gold, or Red potatoes. Each type will give a slightly different texture and flavor to the soup.

• Is this soup suitable for vegetarians?

No, the recipe contains chicken broth and bacon. To make it vegetarian, replace chicken broth with vegetable broth and omit bacon or use vegetarian bacon alternatives.

• How can I make the soup healthier?

Substitute whole milk with low-fat milk, use less cream, or add more vegetables like carrots or celery for extra nutrition. You can also use turkey bacon instead of regular bacon.

• Can I freeze this potato soup?

While possible, the cream might separate upon thawing, affecting the texture. If you freeze, do so without the cream and add it fresh when reheating for best results.

Easy Baked Potato Soup Recipe

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4.6 from 35 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty potato soup brings comfort straight from grandma’s kitchen, blending creamy Idaho potatoes with crispy bacon bits. Warm spices and rich cream create a soul-satisfying bowl you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large russet potatoes, baked and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled

Aromatic and Seasoning Ingredients:

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Garnish:

• Fresh chives

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Instructions

1. Heat a spacious cooking vessel and transform butter into a silky liquid over moderate temperature.
2. Introduce finely chopped aromatics like onions and minced garlic, gently coaxing them to a translucent, tender state.
3. Sprinkle flour into the fragrant mixture, stirring consistently to create a golden, nutty roux that will serve as the soup’s thickening foundation.
4. Methodically stream chicken broth into the pot, whisking continuously to prevent lumps and achieve a smooth consistency.
5. Incorporate previously roasted potato cubes, seasoning with salt and freshly ground black pepper, allowing the ingredients to meld and develop deep flavors.
6. Pour in rich, velvety cream and whole milk, letting the soup gently simmer and thicken while stirring occasionally to prevent scorching.
7. Once the soup reaches a luxurious, creamy texture, transfer to serving bowls with enthusiasm.
8. Embellish each portion with crisp bacon fragments, sharp aged cheddar cheese shreds, and delicate chive snippings for a visually appealing and flavor-packed presentation.

Notes

• Ensure your butter is at the right temperature to prevent burning when sautéing onions and garlic, creating a flavorful base for the soup.
• Whisk flour smoothly into the butter to avoid lumps, developing a rich, velvety roux that thickens the soup perfectly.
• Use leftover baked potatoes for extra depth of flavor and to reduce food waste, making this recipe budget-friendly and convenient.
• Experiment with different toppings like roasted green onions, sour cream, or crispy leeks to customize the soup and keep it exciting for repeat meals.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 80 mg