Baked potato soup is a warm, comforting dish that takes all the delicious flavors of a loaded baked potato and transforms them into a rich, creamy soup. This Classic Baked Potato Soup Recipe is perfect for cozy evenings, packed with hearty potatoes, savory bacon, and topped with all your favorite baked potato toppings like shredded cheese, sour cream, and green onions. It’s easy to make, incredibly satisfying, and sure to become a family favorite.
This soup has the perfect creamy texture and combines the smoky flavor of bacon with the richness of cheddar cheese and the comfort of tender potatoes. It’s everything you love about baked potatoes, but in a bowl!
Why You’ll Love This Baked Potato Soup Recipe
- Creamy & Comforting: Rich, velvety soup filled with tender chunks of potato and topped with cheese and bacon.
- Hearty & Filling: Perfect as a main course on a chilly day or served as a starter before dinner.
- Customizable Toppings: Just like a baked potato, you can load up your bowl with sour cream, cheese, bacon, and green onions.
- Easy to Make: Simple ingredients come together to create a flavorful, crowd-pleasing dish.
Key Ingredients for Baked Potato Soup
1. Russet Potatoes
- Russet potatoes are the best choice for this soup because they are starchy and break down nicely during cooking, creating a creamy base.
2. Bacon
- Crispy bacon adds a savory, smoky flavor to the soup. It’s cooked first and the drippings are used to sauté the vegetables, which enhances the overall flavor.
3. Onions & Garlic
- Onions and garlic provide a flavorful base for the soup. They’re sautéed in bacon fat to add extra depth to the soup.
4. Chicken Broth
- Chicken broth serves as the base liquid, adding a savory flavor that complements the potatoes. You can also use vegetable broth for a vegetarian version.
5. Heavy Cream & Milk
- A combination of heavy cream and milk gives the soup its creamy texture. You can adjust the creaminess to your liking by altering the ratio of cream to milk.
6. Cheddar Cheese
- Shredded cheddar cheese is stirred into the soup for a rich, cheesy flavor. It also adds a velvety texture when melted.
7. Sour Cream
- Sour cream adds a tangy flavor and helps thicken the soup. It’s also a classic topping for baked potatoes, adding another layer of flavor.
8. Green Onions
- Green onions are the perfect garnish, adding a fresh, mild onion flavor that contrasts beautifully with the richness of the soup.
How to Make Classic Baked Potato Soup
This baked potato soup is easy to prepare and requires only a few simple steps. Here’s how to make it:
Step 1: Cook the Bacon
- In a large pot, cook the bacon over medium heat until it’s crispy. Remove the bacon and set it aside on a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the pot.
Step 2: Sauté the Vegetables
- In the same pot with the bacon fat, add the diced onions and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
Step 3: Add the Potatoes and Broth
- Add the peeled and diced potatoes to the pot, along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Step 4: Blend the Soup
- For a smooth soup, use an immersion blender to puree the potatoes in the pot. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot. If you prefer a chunkier texture, leave some potato chunks whole.
Step 5: Stir in the Cream, Milk, and Cheese
- Stir in the heavy cream, milk, shredded cheddar cheese, and sour cream. Continue stirring until the cheese is melted and the soup is thick and creamy. Season with salt and pepper to taste.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with the crispy bacon, additional shredded cheese, sour cream, green onions, and any other toppings you like. Serve warm and enjoy!
Tips for Making the Best Baked Potato Soup
1. Use Starchy Potatoes
- Russet potatoes are ideal for this recipe because they break down easily, giving the soup a creamy consistency. Yukon gold potatoes are another good option.
2. Control the Creaminess
- For a richer soup, use more heavy cream. If you prefer a lighter version, you can reduce the amount of cream and add more milk or even substitute with half-and-half.
3. Don’t Skip the Toppings
- Just like a baked potato, the toppings are key! Bacon, cheese, sour cream, and green onions add texture and flavor that really elevate the dish.
4. Make It Vegetarian
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add a smoky flavor with smoked paprika or a vegetarian bacon substitute.
5. Make It Ahead
- This soup reheats beautifully, so it’s a great option for meal prep. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Recipe Variations
1. Loaded Baked Potato Soup
- Add extra toppings like crumbled bacon, shredded cheddar, and a dollop of sour cream for a fully loaded version of this classic soup.
2. Cheesy Baked Potato Soup
- For a cheesier soup, double the amount of cheddar cheese and stir in some Parmesan or Gruyère for extra richness.
3. Bacon and Leek Potato Soup
- Replace the onions with leeks for a slightly milder, sweeter flavor. The combination of bacon and leeks adds a depth of flavor to the soup.
4. Spicy Potato Soup
- Add a pinch of cayenne pepper or some diced jalapeños to the soup for a bit of heat. You can also top it with spicy sausage or chorizo for a more robust flavor.
FAQs: Classic Baked Potato Soup
1. Can I Use Leftover Baked Potatoes?
- Yes! If you have leftover baked potatoes, you can peel and chop them, then add them to the soup in place of the diced raw potatoes. This will save cooking time and add a roasted flavor to the soup.
2. How Long Does Potato Soup Last?
- Potato soup will keep in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave, adding a little extra milk or broth to thin it out if needed.
3. Can I Freeze Baked Potato Soup?
- Yes, you can freeze potato soup, but keep in mind that the texture may change slightly upon reheating. Freeze it in an airtight container for up to 3 months, and thaw it in the fridge before reheating.
4. Can I Make This Soup Dairy-Free?
- For a dairy-free version, use coconut milk or a non-dairy milk of your choice in place of the cream and milk. You can also use dairy-free cheese and sour cream for topping
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