If you are craving the cozy warmth of comfort food with a creamy, savory twist, this Baked Potato Soup Recipe is exactly what you need. Picture tender, buttery potatoes enveloped in a rich, cheesy broth, highlighted by crispy bacon and fresh chives. This recipe brings together simple, everyday ingredients in a way that feels indulgent yet wonderfully satisfying. Whether it’s a chilly evening or a weekend family meal, this soup is a guaranteed crowd-pleaser that feels like a warm hug in a bowl.
Ingredients You’ll Need
Each component in this recipe plays a crucial role in achieving that perfect balance of flavors and textures. From the hearty russet potatoes that create a luscious base, to the crisp bacon that adds a smoky crunch, every ingredient has been thoughtfully chosen to make your Baked Potato Soup Recipe shine.
- Russet potatoes (4 large, about 2 lbs.): These provide the hearty, creamy foundation for the soup.
- Salt (¾ teaspoon): Enhances the natural flavors of the potatoes and soup.
- Thick cut bacon (6 slices): Adds irresistible smoky flavor and crunchy texture.
- Yellow onion (1 large): Offers a subtle sweetness that deepens the soup’s character.
- Minced garlic (3 cloves): Lifts the savory notes with its aromatic punch.
- Butter (2 tablespoons): Helps create a smooth, rich roux to thicken the soup.
- Flour (¼ cup): Thickens the broth for that perfect creamy consistency.
- Chicken broth (3 ½ cups): Builds the flavorful liquid base of the soup.
- Half and half (2 cups): Adds luscious creaminess without overpowering richness.
- Sour cream (¾ cup): Brings a gentle tang and extra silkiness to the mix.
- Pepper (½ teaspoon): Provides just the right amount of gentle heat.
- Shredded cheddar cheese (2 cups): Melts into the soup for a gooey, cheesy finish.
- Finely diced chives (1/8 cup): Finishes the soup with a fresh, mild onion flavor and pop of green.
How to Make Baked Potato Soup Recipe
Step 1: Prepare and Cook the Bacon
Start by cutting the thick cut bacon into 1-inch squares. Cooking it slowly in a large pot over low heat allows the bacon pieces to crisp up beautifully while releasing flavorful drippings. Set aside the bacon once crisp, but keep about 2 tablespoons of the drippings in the pot — this is where the magic starts, as those drippings infuse the whole soup with smoky depth.
Step 2: Boil and Mash the Potatoes
While the bacon cooks, peel your russet potatoes and cut them into 1-inch cubes. Boil them gently in salted water until they are fork-tender—about 20 minutes. Drain and then gently mash the potatoes to create that perfect texture which will thicken and enrich your Baked Potato Soup Recipe.
Step 3: Sauté Onion, Garlic, and Butter
Into the bacon drippings, add diced yellow onion and cook until softened which takes around 5 minutes. This step builds a sweet, aromatic foundation. Next, toss in minced garlic and butter, cooking for just one more minute to meld those flavors without browning the garlic too much.
Step 4: Make the Roux and Add Liquids
Sprinkle flour over the onion mixture and stir continuously for about a minute to remove the raw flour taste and create a roux. Slowly whisk in chicken broth, scraping up any leftover bits stuck to the pot—this adds even more bacon flavor to your soup. Then, gradually stir in the half and half, bringing the mixture to a boil before reducing it to a gentle simmer.
Step 5: Combine Potatoes and Final Ingredients
Stir the mashed potatoes into the simmering broth, followed by sour cream and pepper. At this point, you can use an immersion blender to puree the soup partially or fully for a creamier, smoother finish. This step is optional but highly recommended if you love silky textures.
Step 6: Melt in Cheese and Add Bacon
Remove the pot from heat and slowly add shredded cheddar cheese, stirring gently to melt it evenly. Make sure the soup is not too hot to prevent the cheese from clumping. Finally, stir in the crispy bacon pieces, reserving some for garnish. The soup will thicken as it cools, reaching that perfect creamy comfort.
How to Serve Baked Potato Soup Recipe
Garnishes
The finishing touches can elevate your soup to new heights. Sprinkle freshly chopped chives and reserved crispy bacon on top to add vibrant color, fresh flavor, and delightful texture contrast. A dollop of sour cream on each bowl can also add a tangy creaminess that complements the rich broth beautifully.
Side Dishes
Serve this soup alongside crusty bread, garlic knots, or a simple green salad to round out the meal. The bread is perfect for dipping into the creamy soup, and a fresh salad adds a crisp counterpoint, making your dinner both comforting and well-balanced.
Creative Ways to Present
For a friendly gathering, serve the Baked Potato Soup Recipe in mini bread bowls for an extra cozy touch. Alternatively, set up a “soup bar” with an array of toppings like shredded cheese, chives, bacon bits, sour cream, and even diced green onions. This invites everyone to customize their bowls to their liking, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
Leftover baked potato soup keeps wonderfully for up to 3 days in the refrigerator. Store it in an airtight container to preserve freshness and flavor. When ready to eat, give it a good stir before reheating.
Freezing
You can freeze the soup in portioned containers for up to 3 months. Keep in mind that the texture may change slightly when thawed due to the dairy content. To ensure the best quality, freeze the soup before adding cheese or sour cream, then stir them in fresh after reheating.
Reheating
Reheat on the stovetop over low to medium heat, stirring frequently to prevent sticking and to help restore creaminess. If the soup has thickened during storage, add a splash of broth or half and half to loosen it up, stirring until smooth and heated through.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for this soup because of their fluffy texture when cooked and mashed. While you can use Yukon Gold or red potatoes, they may result in a slightly different texture and taste—still delicious but a bit less creamy.
Is there a vegetarian version of this Baked Potato Soup Recipe?
Absolutely! Substitute the chicken broth with vegetable broth and skip the bacon, or use a vegetarian bacon alternative. You can also add sautéed mushrooms for a smoky depth to replace some of the bacon flavor.
Can I make this soup dairy-free?
Yes, swap the butter for olive oil and use dairy-free milk (like oat or almond milk) and vegan sour cream and cheese alternatives. Keep in mind the soup may lose some richness but will still be comforting and flavorful.
How thick is this soup supposed to be?
Baked Potato Soup Recipe is meant to be creamy and hearty, but still spoonable rather than chunky stew-like. If your soup is too thick after cooling, just add a bit more broth or half and half when reheating.
Can I prepare this soup ahead of time for a party?
Definitely! Make the soup a day ahead to blend the flavors even more. Reheat gently before serving and add fresh toppings just before your guests arrive. It’s a stress-free way to serve a hearty crowd-pleaser.
Final Thoughts
This Baked Potato Soup Recipe is one of those dishes that feels like a warm embrace when the weather turns cool or when you crave something truly comforting. It’s wonderfully simple, made with familiar ingredients that come together into something deeply satisfying and full of flavor. Trust me, once you try it, this soup will become a go-to favorite in your home, perfect for sharing with friends and family on any occasion.
Print
Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Baked Potato Soup recipe combines tender russet potatoes, crispy bacon, and sharp cheddar cheese into a creamy, flavorful soup perfect for chilly days. Rich and velvety with a smooth texture from optional blending, this soup makes a satisfying meal for the whole family.
Ingredients
Potatoes and Seasonings
- 4 large russet potatoes (equal to 2 lbs.)
- ¾ teaspoon salt
- ½ teaspoon pepper
Bacon and Aromatics
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons butter
Liquid and Thickening
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
Cheese and Garnish
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half, and let them sit at room temperature to ensure smooth incorporation into the soup.
- Cook Bacon: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, turning occasionally. The bacon will overlap initially but will shrink as it cooks. Remove once crisp and set aside, leaving 2 tablespoons of bacon drippings in the pot.
- Cook Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with at least 1 inch of water. Add salt and boil gently for 20 minutes or until the potatoes are very fork-tender. Drain and gently mash the potatoes, then set them aside.
- Sauté Aromatics: Add the diced onion to the pot with bacon drippings and cook over medium heat until softened, about 5 minutes. Add the minced garlic and butter, cooking for an additional minute until fragrant.
- Add Flour: Whisk in the flour and stir continuously for 1 full minute using a silicone spatula to cook off the raw flour taste, forming a roux base for the soup.
- Add Liquids: Gradually pour in the chicken broth while stirring, scraping up any browned bits and bacon remnants from the bottom of the pot for added flavor. Slowly add half and half, bringing the mixture to a boil before reducing to a simmer.
- Combine Potatoes and Sour Cream: Stir the mashed potatoes into the simmering liquid, then mix in the sour cream and pepper. Remove the pot from the heat.
- Optional Blending: For a creamier, smoother soup, blend the mixture using an immersion blender directly in the pot or transfer in batches to a countertop blender. This step is optional based on your texture preference.
- Add Cheese: Gradually sprinkle the shredded cheddar cheese into the soup, stirring gently until fully melted and combined. Make sure the soup base is not too hot to avoid grainy melted cheese. The soup will thicken further as it sits.
- Garnish and Serve: Top with finely diced chives and crispy bacon pieces before serving to add fresh color and savory crunch.
Notes
- Allow dairy ingredients like half and half and sour cream to reach room temperature before adding to the soup to prevent curdling.
- Cooking bacon slowly over low heat ensures maximum crispness and keeps the fat rendered for flavor in the soup base.
- The soup can be blended fully or left chunky depending on your texture preference.
- Use sharp cheddar cheese for optimal flavor and melty texture.
- This soup thickens as it cools; add additional broth or half and half to thin if needed when reheating.
- Leftovers reheat well on the stovetop over low heat with occasional stirring to maintain creamy consistency.
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