When it comes to comfort food, few dishes can rival the creamy, hearty goodness of baked potato soup. This recipe takes everything you love about a loaded baked potato—the crispy bacon, gooey cheese, and perfectly seasoned potatoes—and transforms it into a luscious, satisfying soup. Best of all, it’s simple to make and requires minimal effort, making it perfect for busy weeknights or cozy weekends.
This Easy Baked Potato Soup combines the creamy texture of russet potatoes with rich, savory flavors, topped with your favorite baked potato toppings like shredded cheese, green onions, and crispy bacon. Whether you’re serving it as a main course or a starter, this soup is guaranteed to warm your heart and fill your belly.
Let’s dive into the details of this classic comfort dish that you’ll want to make over and over again.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Soup Base
- 4 large russet potatoes, baked and diced (or about 5 cups)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups milk (whole, 2%, or your preferred alternative)
- 1 cup heavy cream
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for extra depth)
For the Toppings
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup chopped green onions
- Sour cream, for serving (optional)
Instructions
- Bake the Potatoes:
If you haven’t already baked your potatoes, preheat the oven to 400°F (200°C). Wash and pierce the potatoes with a fork, then bake them for about 45-60 minutes, or until tender. Let them cool slightly, then peel and dice into cubes. - Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Stir in the garlic and cook for another 30 seconds, being careful not to burn it. - Build the Base:
Add the diced baked potatoes to the pot, followed by the chicken or vegetable broth. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to meld. - Blend for Creaminess:
Use an immersion blender to puree the soup slightly, leaving some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a countertop blender, blend until smooth, and return it to the pot. - Add Milk and Cream:
Reduce the heat to low and stir in the milk and heavy cream. Simmer gently for 5 minutes, being careful not to let the soup boil. Season with salt, pepper, and smoked paprika if desired. - Serve and Garnish:
Ladle the soup into bowls and top with shredded cheese, crumbled bacon, and chopped green onions. Add a dollop of sour cream for extra richness, if desired.
Cooking Tips
- Use Leftover Potatoes: Save time by using leftover baked or roasted potatoes.
- Customize Consistency: For a thicker soup, reduce the broth slightly or mash more of the potatoes. For a thinner soup, add a splash of milk or broth.
- Cheese Selection: Sharp cheddar works best for its bold flavor, but you can experiment with other cheeses like Gouda or Monterey Jack.
- Vegetarian Option: Swap the bacon for crispy fried onions or roasted mushrooms, and use vegetable broth instead of chicken broth.
- Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
Nutritional Benefits
- Potatoes: Potatoes are a good source of vitamins C and B6, as well as potassium, which supports heart health.
- Dairy: Milk and cream add calcium and protein, promoting strong bones and muscles.
- Balanced Macros: The soup provides a balance of carbohydrates, proteins, and fats, making it a filling and satisfying meal.
- Customizable Toppings: Add nutrient-dense toppings like steamed broccoli or avocado for extra health benefits.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this soup is perfect for cooks of all skill levels.
- Rich and Creamy: The velvety texture and indulgent flavors make it a crowd-pleaser.
- Customizable: Tailor the recipe to your preferences with different toppings or add-ins.
- Comfort in a Bowl: There’s something irresistibly cozy about a warm bowl of potato soup on a chilly day.
- Kid-Friendly: Even picky eaters will enjoy the familiar flavors of cheese, bacon, and creamy potatoes.
Dietary Information
- Gluten-Free: Naturally gluten-free when using gluten-free broth.
- Vegetarian Option: Use vegetable broth and omit the bacon for a vegetarian version.
- Dairy-Free Option: Replace milk and cream with coconut milk or a dairy-free alternative, and use vegan cheese.
- Nut-Free: This recipe is nut-free and safe for those with nut allergies.
Why This Recipe Works
The key to this recipe’s success lies in its simplicity. Baking the potatoes in advance brings out their natural sweetness and creates a creamy base when blended. The sautéed onions and garlic enhance the soup with a savory depth, while the combination of milk and cream ensures a rich, silky texture.
Using toppings like cheese, bacon, and green onions allows for a customizable experience, making every bowl feel unique. By blending part of the soup while leaving chunks intact, you achieve the perfect balance of creaminess and texture. These thoughtful details elevate this classic dish into something truly special.
Conclusion
Easy Baked Potato Soup is more than just a meal—it’s a hug in a bowl. With its rich flavors, comforting texture, and endless customization options, this soup is perfect for everything from family dinners to cozy nights by the fire. Whether you enjoy it as is or load it up with your favorite toppings, it’s guaranteed to become a staple in your recipe collection.
So grab your potatoes, heat up your pot, and let the magic begin. This easy, satisfying dish will have everyone asking for seconds. Happy cooking!
Print
Easy Baked Potato Soup: Creamy, Comforting, and Perfect for Any Occasion
- Total Time: 30mins
Description
When it comes to comfort food, few dishes can rival the creamy, hearty goodness of baked potato soup. This recipe takes everything you love about a loaded baked potato—the crispy bacon, gooey cheese, and perfectly seasoned potatoes—and transforms it into a luscious, satisfying soup. Best of all, it’s simple to make and requires minimal effort, making it perfect for busy weeknights or cozy weekends.
Ingredients
For the Soup Base
- 4 large russet potatoes, baked and diced (or about 5 cups)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups milk (whole, 2%, or your preferred alternative)
- 1 cup heavy cream
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for extra depth)
For the Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Sour cream, for serving (optional)
Instructions
- Bake the Potatoes:
If you haven’t already baked your potatoes, preheat the oven to 400°F (200°C). Wash and pierce the potatoes with a fork, then bake them for about 45-60 minutes, or until tender. Let them cool slightly, then peel and dice into cubes. - Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Stir in the garlic and cook for another 30 seconds, being careful not to burn it. - Build the Base:
Add the diced baked potatoes to the pot, followed by the chicken or vegetable broth. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to meld. - Blend for Creaminess:
Use an immersion blender to puree the soup slightly, leaving some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a countertop blender, blend until smooth, and return it to the pot. - Add Milk and Cream:
Reduce the heat to low and stir in the milk and heavy cream. Simmer gently for 5 minutes, being careful not to let the soup boil. Season with salt, pepper, and smoked paprika if desired. - Serve and Garnish:
Ladle the soup into bowls and top with shredded cheese, crumbled bacon, and chopped green onions. Add a dollop of sour cream for extra richness, if desired.
- Prep Time: 15mins
- Cook Time: 15mins