Growing up, Baked Potato Soup was always a cozy winter favorite in our household. I can still remember the aroma of baked potatoes and savory broth wafting through the kitchen on those chilly evenings. Mom would make a big pot and we’d all gather around the table, sipping on the creamy, comforting soup and talking about our days. It just had a way of warming us up from the inside out. To this day, a bowl of Baked Potato Soup still brings back those nostalgic feelings of home and family. That’s why I’m excited to share my go-to recipe with you – it’s guaranteed to become a new staple in your kitchen too!
Table of Contents
Why This Baked Potato Soup Recipe Will Become Your Go-To
The secret behind this Baked Potato Soup is all in the technique. Unlike many recipes that call for boiling the potatoes, I roast them first to get that signature baked potato flavor. This extra step takes a little more time, but the results are so worth it. The potatoes develop a rich, caramelized exterior that adds incredible depth to the soup. I also use a combination of half-and-half and chicken broth to create an ultra-creamy, yet still light and balanced texture. Trust me, one spoonful and you’ll be hooked!
The Secret Behind Perfect Baked Potato Soup
The key to getting that perfect baked potato flavor in the soup is all about how you prep the potatoes. I like to rub them with a bit of olive oil, sprinkle on some sea salt, and roast them at a high temp until they’re tender on the inside and crispy on the outside. This method brings out the natural sweetness of the potatoes and gives the soup an unbeatable flavor. I also make sure to leave some of the potato skins in the final dish for extra texture and a rustic touch.
Essential Ingredients You’ll Need
– Russet potatoes – These hearty, starchy spuds are the backbone of the soup.
– Olive oil – Used to roast the potatoes and sauté the aromatics.
– Onion and garlic – Builds the savory base of the soup.
– Chicken broth – Provides the liquid and adds richness.
– Half-and-half – Makes the soup lusciously creamy.
– Bacon – Crispy bacon bits add a salty, smoky element.
– Cheddar cheese – Melted cheddar cheese is the ultimate Baked Potato Soup topping.
– Chives – Fresh chives lend a bright, oniony flavor.
– Salt and pepper – To season the soup to perfection.
Step-by-Step Baked Potato Soup Instructions
Preparing Your Baked Potato Soup
This Baked Potato Soup recipe is relatively straightforward, with just a few simple steps. It does take a bit of time to roast the potatoes first, but I promise the extra effort is worth it for the incredible flavor. In total, you’re looking at about an hour and a half from start to finish. You’ll need a large pot or Dutch oven, a baking sheet, and an immersion blender or regular blender.
1- Preheat your oven to 400°F. Scrub the potatoes clean and prick them a few times with a fork. Rub the outsides with a bit of olive oil and sprinkle with salt.
2- Roast the potatoes for 50-60 minutes, until a knife can easily pierce through the center. Allow to cool slightly, then slice them in half and scoop out the insides, reserving the skins.
3- In your pot, sauté the onion in olive oil over medium heat for 5-7 minutes until translucent. Add the garlic and cook for 1 minute more.
4- Pour in the chicken broth and half-and-half, then add the roasted potato flesh. Bring the soup to a simmer and cook for 10-15 minutes, until the potatoes are very soft.
5- Use an immersion blender to puree the soup until it’s mostly smooth, but still has some small potato chunks. Stir in the crispy bacon bits and shredded cheddar.
6- Ladle the Baked Potato Soup into bowls and garnish with the reserved potato skins, more cheese, chives, and a crack of black pepper. Enjoy!
Pro Tips for Success
The key to nailing this Baked Potato Soup is all in the potato prep. Roasting them first is an extra step, but it truly makes a huge difference in the final flavor. I also like to reserve some of the crispy potato skins to add back in at the end for a fun textural contrast.
Another pro tip is to use an immersion blender to puree the soup. This allows you to get it nice and creamy without completely obliterating all the potato chunks. If you don’t have an immersion blender, you can also carefully transfer the soup to a regular blender and blend in batches.
One common mistake to avoid is overcooking the potatoes. You want them to be very soft and tender, but not falling completely apart. Keep an eye on them during that final simmering stage.
Serving and Storing Your Baked Potato Soup
Perfect Pairings for Baked Potato Soup
This Baked Potato Soup is the ultimate comfort food – it’s hearty and satisfying on its own, but also pairs beautifully with all kinds of sides and accompaniments. I love serving it with a fresh green salad, crusty bread or rolls, and an ice-cold beer. It also makes a fantastic starter course before a main dish like roasted chicken or grilled steak.
Storage and Make-Ahead Tips
Leftover Baked Potato Soup will keep well in the fridge for 3-4 days. Just be sure to store it in an airtight container. You can also freeze the soup for up to 3 months. To reheat, simply thaw it in the fridge overnight and then gently warm it on the stovetop, stirring frequently.
This recipe is also great for meal prep. You can roast the potatoes and cook the bacon in advance, then assemble the soup when you’re ready to eat. It comes together quickly on busy weeknights!
Variations and Dietary Adaptations for Baked Potato Soup
Creative Baked Potato Soup Variations
There are so many ways to put your own spin on classic Baked Potato Soup. Try adding sautéed mushrooms, diced ham, or crumbled chorizo for extra heartiness. You could also swap out the chicken broth for vegetable broth to make it vegetarian-friendly. For a loaded baked potato twist, top each bowl with extra cheddar, bacon, chives, and a dollop of sour cream.
Making Baked Potato Soup Diet-Friendly
To lighten up this recipe, you can use low-fat milk or unsweetened almond milk instead of the half-and-half. For a gluten-free version, just be sure to use gluten-free chicken broth. To make it vegan, simply omit the cheese and bacon, and use a plant-based milk. The roasted potato flavor will still shine through!
Frequently Asked Questions
Q: Can I use a different type of potato besides russets?
A: While russets are the traditional choice for Baked Potato Soup, you can definitely experiment with other varieties. Yukon Golds or red potatoes would also work well. Just keep in mind that the cooking time and texture may vary slightly.
Q: How do I get the soup extra thick and creamy?
A: To achieve an ultra-velvety consistency, you can blend a portion of the cooked potatoes into a smooth puree before adding them back to the pot. You can also let the soup simmer for a bit longer to allow it to thicken up.
Q: Can I make Baked Potato Soup in the slow cooker?
A: Absolutely! Simply roast the potatoes in advance, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The long, gentle cooking time will allow the flavors to meld beautifully.
Q: How do I reheat leftover soup without it getting grainy?
A: The key is to reheat the soup gently over low heat, stirring frequently. You can also add a splash of broth or milk to thin it out if it has thickened too much in the fridge. Avoid boiling the soup, as that can cause the dairy to curdle.
Q: Can I make Baked Potato Soup ahead of time?
A: Yes, this soup actually tastes even better the next day! You can make it a day or two in advance and simply reheat it when you’re ready to serve. It also freezes beautifully for up to 3 months.
Baked Potato Soup
- Total Time: 30
- Yield: 6
Description
Indulge in the rich, velvety goodness of this easy Baked Potato Soup recipe. Loaded with tender potatoes, savory bacon, and melted cheese, this comforting soup is ready in just 30 minutes for a quick, satisfying meal.
Ingredients
– 3 pounds russet potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups heavy cream
– 8 slices bacon, cooked and crumbled
– 2 cups shredded cheddar cheese
– 1/4 cup chopped chives
– Salt and pepper to taste
Instructions
1. – In a large pot, sauté the onion and garlic in a bit of oil until softened.
2. – Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. – Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a regular blender in batches and blend until desired consistency.
4. – Stir in the heavy cream and season with salt and pepper.
5. – Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, and chopped chives.
Notes
For a thicker soup, simmer for a few extra minutes or add a bit more cream. Feel free to customize the toppings with sour cream, chives, or even crushed crackers.
- Prep Time: 15
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
I hope this Baked Potato Soup recipe becomes a new go-to in your household, just like it is in mine. The roasted potato flavor, creamy texture, and comforting vibe make it the ultimate cold-weather meal. Plus, it’s so easy to customize with all sorts of tasty toppings and variations.
Give this recipe a try and let me know what you think in the comments below. I’d love to hear how it turns out for you and if you come up with any fun twists on the classic. Enjoy!
