Baked Potato Soup is a rich and creamy comfort food that brings together the hearty flavors of baked potatoes, crispy bacon, and cheddar cheese in a smooth, satisfying bowl. This soup is perfect for chilly days or when you need a comforting, filling meal. It’s also a great way to use up leftover baked potatoes!
Ingredients:
- 4 large russet potatoes, baked and cooled
- 6 strips of bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Extra cheese and bacon, for garnish (optional)
Instructions:
1. Prepare the Potatoes:
Bake the russet potatoes in the oven at 400°F (200°C) for about 50-60 minutes, or until tender. Once baked, allow them to cool slightly, then peel and roughly chop the potatoes into bite-sized pieces. Set them aside.
2. Cook the Bacon:
While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Once cooked, transfer to a plate lined with paper towels to drain and cool. Crumble the bacon into pieces and set aside for garnish.
3. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to create a roux. This will help thicken the soup. Gradually whisk in the chicken broth, making sure to dissolve the flour mixture completely. Bring the mixture to a simmer.
5. Add Milk and Cream:
Slowly stir in the milk and heavy cream. Allow the soup to simmer for another 5-7 minutes, stirring occasionally, until it starts to thicken.
6. Add Potatoes and Cheese:
Stir in the chopped baked potatoes and cook for another 10 minutes, letting the potatoes break down slightly to thicken the soup further. Add the cheddar cheese, stirring until it melts and incorporates into the soup. Season with salt and pepper to taste.
7. Stir in Sour Cream:
Remove the pot from heat and stir in the sour cream to add richness and tang to the soup.
8. Serve:
Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve warm with crusty bread or rolls.
Cooking Tips:
- For extra smoothness: If you prefer a completely smooth soup, you can blend a portion of the soup with an immersion blender before adding the potatoes. Alternatively, transfer part of the soup to a blender, blend until smooth, and stir it back into the pot.
- Use leftover baked potatoes: If you have leftover baked potatoes, this soup is an excellent way to repurpose them, saving time on cooking.
- Cheese variety: While cheddar cheese is a classic choice, you can experiment with other cheeses like Gruyère or smoked gouda for a different flavor profile.
- Vegetarian version: Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version. You can add sautéed mushrooms or roasted veggies for extra texture and flavor.
Nutritional Benefits:
- Potatoes: Potatoes are a good source of potassium, vitamin C, and dietary fiber. Although higher in carbohydrates, they can be part of a balanced diet when consumed in moderation.
- Dairy: Milk and cheese provide essential calcium and protein. To lighten the recipe, you can use reduced-fat dairy products without sacrificing much flavor.
- Bacon: Bacon adds a wonderful crunch and salty flavor but can be omitted or replaced with turkey bacon for a lower-fat option.
Why You’ll Love This Recipe:
- Comforting and Hearty: This soup delivers the comforting flavors of a loaded baked potato in a creamy, satisfying soup form.
- Customizable: You can easily adjust the recipe to suit your preferences, whether you prefer a vegetarian version, extra toppings, or a lighter version using half-and-half.
- Great for Leftovers: This soup tastes even better the next day, making it perfect for meal prep or reheating for quick lunches.
Dietary Information:
- Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour or cornstarch to make the soup gluten-free.
- Vegetarian Option: Use vegetable broth and omit the bacon to keep the soup vegetarian. You can also add vegetarian bacon or crispy chickpeas for texture.
- Low-Carb Option: For a lower-carb version, replace some or all of the potatoes with cauliflower florets, which mimic the texture of potatoes when cooked.
Why This Recipe Works:
- Baked Potatoes: Baking the potatoes rather than boiling them brings out their natural sweetness and gives the soup a deeper, more robust flavor.
- Creamy Base: The combination of milk, cream, and sour cream creates a rich, velvety base that complements the heartiness of the potatoes.
- Balanced Flavors: The sharpness of the cheddar cheese, the salty crunch of bacon, and the fresh flavor of green onions work together to create a balanced, flavorful soup.
- Family-Friendly: This soup is a hit with both adults and kids due to its creamy texture and familiar flavors. The option to customize toppings means everyone can enjoy it exactly the way they like it.
- Budget-Friendly: Potatoes are an affordable staple, and the ingredients in this recipe are basic pantry items, making it a budget-conscious choice that doesn’t compromise on taste.
- Versatile and Adaptable: Whether you need a quick weeknight dinner, a filling lunch, or an impressive starter for a larger meal, baked potato soup fits the bill. Its rich flavor makes it feel indulgent, but it can easily be lightened up for a healthier option.
This Baked Potato Soup recipe offers an unbeatable balance of comfort, flavor, and convenience, making it a dish you’ll come back to time and time again.
Conclusion:
This Baked Potato Soup is everything you want in a comfort food: creamy, rich, and loaded with flavor. It’s easy to make, can be customized to suit your tastes, and is a great way to use up leftover potatoes. Whether you enjoy it as a cozy meal on its own or as a starter, this soup is bound to be a hit with family and friends. The toppings—crispy bacon, sharp cheddar, and green onions—take it to the next level, making it a crowd-pleaser that you’ll come back to time and time again. Give this recipe a try, and you’ll soon be making it a regular part of your meal rotation!
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- Total Time: 55mins
Description
Baked Potato Soup is a rich and creamy comfort food that brings together the hearty flavors of baked potatoes, crispy bacon, and cheddar cheese in a smooth, satisfying bowl. This soup is perfect for chilly days or when you need a comforting, filling meal. It’s also a great way to use up leftover baked potatoes!
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Ingredients
- 4 large russet potatoes, baked and cooled
- 6 strips of bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions
. Prepare the Potatoes:
Bake the russet potatoes in the oven at 400°F (200°C) for about 50-60 minutes, or until tender. Once baked, allow them to cool slightly, then peel and roughly chop the potatoes into bite-sized pieces. Set them aside.
2. Cook the Bacon:
While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Once cooked, transfer to a plate lined with paper towels to drain and cool. Crumble the bacon into pieces and set aside for garnish.
3. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to create a roux. This will help thicken the soup. Gradually whisk in the chicken broth, making sure to dissolve the flour mixture completely. Bring the mixture to a simmer.
5. Add Milk and Cream:
Slowly stir in the milk and heavy cream. Allow the soup to simmer for another 5-7 minutes, stirring occasionally, until it starts to thicken.
6. Add Potatoes and Cheese:
Stir in the chopped baked potatoes and cook for another 10 minutes, letting the potatoes break down slightly to thicken the soup further. Add the cheddar cheese, stirring until it melts and incorporates into the soup. Season with salt and pepper to taste.
7. Stir in Sour Cream:
Remove the pot from heat and stir in the sour cream to add richness and tang to the soup.
8. Serve:
Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve warm with crusty bread or rolls.
- Prep Time: 15mins
- Cook Time: 40mins