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

Units Scale

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)

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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