Baked Potato Soup Recipe

Introduction

Baked Potato Soup is a comforting and creamy dish that brings the flavors of a loaded baked potato into a hearty bowl. It’s perfect for chilly days and makes a satisfying meal on its own or as a starter.

Ingredients

• 2 Tablespoons Salted Butter (divided)
• 1 large Onion (finely diced)
• 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder)
• 4 lbs Potatoes, peeled and cubed
• 4 cups Chicken Broth
• 2 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Whole Milk
• 1 1/2 cups Heavy Cream
• 1 teaspoon Salt (or more to taste)
• 1 teaspoon Pepper
• 1/2 cup Sour Cream
• 2-3 cups Sharp Cheddar Cheese
• Garnish:
• 1 lb Bacon (cooked and crumbled)
• 4 Green Onions (chopped)
• Sharp Cheddar Cheese
• Sour Cream

Instructions

1. Step 1: Heat a large, heavy-bottomed pot over medium heat. Add 2 tablespoons of butter and the diced onion. Cook for 8-10 minutes, stirring often, until the onions soften and turn golden. Add minced garlic and cook for 1 minute more.
2. Step 2: Add the cubed potatoes and chicken broth to the pot. Reduce heat to medium-low and cover. Let simmer for about 25 minutes or until the potatoes are tender, adjusting heat as needed.
3. Step 3: Meanwhile, in another pot over medium heat, melt 2 tablespoons of butter. Whisk in the flour and continue whisking to form a paste. Slowly stir in whole milk, heavy cream, salt, and pepper. Keep whisking as the mixture thickens, cooking for 10-15 minutes until it coats the back of a spoon. Stir in sour cream until smooth.
4. Step 4: Pour the cream mixture into the pot with the cooked potatoes and stir well. Add the sharp cheddar cheese and stir until melted and the soup thickens. Taste and adjust seasoning if needed.
5. Step 5: Cook bacon according to package instructions until crispy. Serve the soup topped with crumbled bacon, extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use Yukon Gold potatoes for a naturally creamy texture and buttery flavor.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
• Swap sharp cheddar for smoked gouda or Monterey Jack for a different cheese profile.
• For a thicker soup, mash a portion of the potatoes before adding the cream mixture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. If the soup thickens too much, add a splash of milk or broth to loosen it up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great made in advance. Prepare the soup completely, cool it, and refrigerate. Reheat gently on the stove, adding extra liquid if needed to reach the desired consistency.

Can I use leftover baked potatoes to make this soup?

Leftover baked potatoes can be used, but fresh peeled and cubed potatoes yield the best texture. If using leftovers, add them toward the end of cooking to avoid over-softening.

Baked Potato Soup Recipe

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★★★★★

4.6 from 103 reviews

This creamy Baked Potato Soup recipe features tender potatoes, savory onions, garlic, and a rich blend of milk, heavy cream, and cheddar cheese. Enhanced with crispy bacon and fresh green onion garnishes, it’s a hearty, comforting dish perfect for chilly days or whenever you crave a warming bowl of soup.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Soup Ingredients

• 2 Tablespoons Salted Butter (divided)
• 1 large Onion (finely diced)
• 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder)
• 4 lbs Potatoes, peeled and cubed
• 4 cups Chicken Broth
• 2 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Whole Milk
• 1 1/2 cups Heavy Cream
• 1 teaspoon Salt (or more to taste)
• 1 teaspoon Pepper
• 1/2 cup Sour Cream
• 2–3 cups Sharp Cheddar Cheese

Garnish

• 1 lb. Bacon (cooked and crumbled)
• 4 Green Onions (chopped)
• Sharp Cheddar Cheese (for topping)
• Sour Cream (for topping)

Instructions

1. Sauté Aromatics: Heat a large, heavy-bottomed pot over medium heat. Add 2 tablespoons of butter and the finely diced onion. Cook for 8-10 minutes, stirring often, until onions soften and turn golden. Add minced garlic and cook an additional 1 minute to release its aroma.
2. Cook Potatoes: Add the peeled and cubed potatoes to the pot along with 4 cups chicken broth. Reduce the heat to medium-low and cover the pot. Let the mixture simmer for about 25 minutes or until the potatoes are tender. Adjust heat to low if needed to maintain a gentle simmer.
3. Prepare Cream Sauce: In another pot, heat 2 tablespoons of butter over medium heat. Whisk in 3 tablespoons flour continuously to create a smooth paste. Gradually stir in whole milk and heavy cream while whisking frequently to prevent lumps. Add salt and pepper. Continue to cook and whisk for 10-15 minutes until the sauce thickens and coats the back of a spoon.
4. Incorporate Sour Cream: Stir 1/2 cup sour cream fully into the thickened cream sauce to enrich the flavor and texture.
5. Combine Soup and Cream Sauce: Pour the cream mixture into the pot with cooked potatoes and broth. Stir gently to combine, then add sharp cheddar cheese (2-3 cups) and stir until melted and the soup thickens slightly. Taste and adjust seasoning as needed.
6. Cook Bacon: While the soup is finishing, cook 1 lb. bacon according to package instructions until crispy. Drain and crumble.
7. Serve and Garnish: Ladle the soup into bowls, then top each serving with crumbled bacon, additional sharp cheddar cheese, chopped green onions, and a dollop of sour cream if desired.

Notes

• For a smoother soup, mash some potatoes in the pot before adding the cream sauce or use an immersion blender for part of the soup.
• Use russet potatoes for the best texture and flavor in the soup.
• Adjust salt and pepper seasoning after adding cheese as it contributes salty flavor.
• This soup can be made vegetarian by substituting chicken broth with vegetable broth and omitting bacon.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Baked Potato Soup, creamy potato soup, cheddar cheese soup, comfort food, potato and bacon soup