Easy Baked Potato Soup Recipe

Are you in search of a warm, comforting, and delicious meal that’s easy to make and perfect for any occasion? Look no further than this Easy Baked Potato Soup recipe! Creamy, hearty, and full of flavor, this soup is the ultimate comfort food. Whether you're cooking for yourself, your family, or a crowd, this baked potato soup will satisfy everyone's cravings. Plus, it’s a breeze to make, and I’ll guide you through each step with detailed instructions. Ready to dive into this scrumptious recipe? Keep reading to learn everything you need to know to make the perfect Easy Baked Potato Soup!

What is Baked Potato Soup?

Baked potato soup is a creamy and flavorful soup made with baked potatoes, onions, garlic, broth, and various toppings such as cheese, bacon, and sour cream. The main star of the dish is the baked potato, which gives the soup a rich, earthy flavor and a thick, velvety texture. The simplicity of this recipe is part of its charm—you can make a satisfying meal with just a few staple ingredients found in most kitchens.

Ingredients List for Easy Baked Potato Soup

Here’s what you’ll need to create this delicious dish. Be sure to have everything on hand before you start cooking to make the process smoother and more enjoyable.

• 4 large russet potatoes: Baked and peeled. Russet potatoes work best for their fluffy texture.
• 4 slices of bacon: Cooked and crumbled. Bacon adds a smoky flavor that complements the creaminess of the soup.
• 1 medium onion: Diced. Onion provides a savory base for the soup.
• 2 cloves garlic: Minced. Garlic enhances the flavor and aroma of the soup.
• 4 cups chicken broth: This forms the liquid base of the soup, making it rich and flavorful.
• 1 ½ cups milk: Adds creaminess. You can use whole milk for the best texture.
• ½ cup heavy cream: For extra creaminess and a rich finish.
• 1 cup shredded cheddar cheese: Sharp cheddar is the best choice for its bold flavor.
• 1 teaspoon salt: To taste, enhances the natural flavors of the ingredients.
• ½ teaspoon black pepper: Adds a bit of spice and depth.
• 1 tablespoon butter: Used to sauté the onions and garlic.
• Chopped green onions: For garnish, adding a fresh, mild onion flavor.
• Sour cream: Optional but recommended for serving.

Substitutions and Variations

This recipe is versatile and allows for many substitutions and variations depending on your preferences and dietary needs. Here are some ideas:

• Substitute bacon with turkey bacon or pancetta for a lighter or different type of meat flavor.
• Vegetarian option: Skip the bacon and use vegetable broth instead of chicken broth. You can also add a variety of vegetables like leeks, carrots, or mushrooms for extra depth.
• Dairy-free version: Use plant-based milk (like almond or oat milk) and coconut cream instead of heavy cream. Also, choose a dairy-free cheese alternative.
• Loaded baked potato twist: Add toppings like cooked broccoli, diced ham, or even sautéed mushrooms to mimic the flavors of a loaded baked potato.
• Spicy variation: Add a pinch of cayenne pepper or red pepper flakes to give the soup a little heat.

Step-by-Step Cooking Instructions

Before starting the cooking process, ensure that your potatoes are baked and cooled enough to handle. If you haven’t already baked your potatoes, simply poke holes in them with a fork, wrap them in foil, and bake at 400°F for about 1 hour. Let’s dive into the cooking process!

1. Cook the bacon: In a large pot, cook the bacon slices over medium heat until crispy. Once done, remove the bacon and place it on a paper towel to drain. Save the bacon drippings in the pot for added flavor.
2. Sauté the onions and garlic: Add the diced onion to the bacon drippings and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, making sure the garlic doesn’t burn.
3. Make the roux: Add the tablespoon of butter to the pot and let it melt. Then, slowly stir in the flour to create a roux. Cook this mixture for about 1 minute, stirring constantly to prevent lumps.
4. Add broth and milk: Gradually whisk in the chicken broth and milk. Continue to whisk until smooth and bring the mixture to a gentle simmer. The soup base will begin to thicken.
5. Add the potatoes: Peel the baked potatoes and chop them into small cubes. Add the cubed potatoes to the soup mixture and stir gently.
6. Blend the soup: For a creamier texture, use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, only blend part of the mixture and leave some potato pieces intact.
7. Finish with cream and cheese: Stir in the heavy cream, shredded cheddar cheese, salt, and pepper. Continue to cook over low heat until the cheese is fully melted and incorporated into the soup.
8. Crumble the bacon: Don’t forget about the bacon! Crumble the cooked bacon and stir half of it into the soup. Save the rest for topping.

How to Cook Baked Potato Soup: A Step-by-Step Guide

Cooking baked potato soup is easy and enjoyable, especially with the right approach. Follow this comprehensive guide for flawless results:

1. Prep Your Ingredients: Before starting, make sure your potatoes are baked and cooled. Have all your ingredients chopped, measured, and ready for easy assembly.
2. Bacon First: Cooking the bacon at the beginning not only gives you a delicious topping but also provides flavorful drippings that are used to sauté the onions and garlic.
3. Sauté for Flavor: Sautéing onions and garlic until soft and fragrant is key to creating a flavorful base for your soup.
4. Thicken with a Roux: Adding flour to the fat and then slowly whisking in the liquid ensures that your soup is thick and creamy without lumps.
5. Blend for Texture: Whether you prefer a completely smooth soup or one with chunks of potato, use an immersion blender to achieve your desired texture.

Common Mistakes to Avoid

• Not fully baking the potatoes: If the potatoes aren’t fully baked, they won’t blend smoothly, leaving your soup with an odd texture.
• Burning the garlic: Garlic can burn quickly, and burnt garlic has a bitter taste that can ruin your soup.
• Skipping the roux: The roux helps thicken the soup, so don’t skip this step. Without it, the soup may be too thin and watery.
• Overcooking the cheese: Adding cheese over high heat can cause it to separate and become grainy. Always add cheese on low heat and stir gently.

Serving and Presentation Tips

A bowl of baked potato soup can be as visually appealing as it is tasty. Here are some serving and presentation tips to elevate your dish:

• Serve with crusty bread: A warm slice of crusty bread or a baguette is perfect for dipping.
• Use toppings generously: Crumbled bacon, a dollop of sour cream, shredded cheese, and a sprinkle of green onions on top of each bowl makes for an eye-catching presentation.
• Individual bowls: For a fancier touch, serve the soup in individual crocks or bowls, garnished with all the classic toppings.

How to Serve Baked Potato Soup

When serving baked potato soup, consider pairing it with a fresh green salad, garlic bread, or a side of roasted vegetables for a complete meal. You can also serve it in a bread bowl for a fun and cozy presentation.

Presentation Ideas for Baked Potato Soup

• Garnish strategically: A swirl of sour cream and a sprinkle of crispy bacon bits, green onions, and cheddar cheese on top will make each bowl look gourmet.
• Use fresh herbs: A sprig of parsley or fresh thyme can add a pop of color and a hint of freshness to the rich soup.

Baked Potato Soup Recipe Tips

• Make-ahead option: You can prepare the soup a day ahead. Just reheat it gently over low heat before serving.
• Freezing tip: This soup freezes well without the toppings. Store it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
• Thickening trick: If the soup turns out too thin, add a slurry made from cornstarch and water to thicken it without altering the flavor.

Frequently Asked Questions (FAQs)

Can I use other types of potatoes?
Yes! While russet potatoes are ideal due to their fluffy texture, Yukon Gold or red potatoes can also be used for a creamier or chunkier soup.

How long does baked potato soup last?
Baked potato soup will last 3-4 days in the fridge. Just store it in an airtight container and reheat gently on the stove or in the microwave.

Can I make this soup without blending it?
Yes, if you prefer a chunkier soup, simply skip the blending step. The soup will still be creamy and delicious with pieces of potato throughout.

Conclusion

This Easy Baked Potato Soup recipe is the ultimate comfort food that’s simple to make and perfect for any occasion. Whether you're a beginner in the kitchen or an experienced cook, you’ll love how quickly this soup comes together with basic ingredients. Plus, with plenty of topping options and variations, you can customize it to suit your taste. So why wait? Grab your ingredients and start cooking this warm, cozy, and utterly delicious baked potato soup today!

Print