baked potato soup

There are some meals that just feel like a warm hug, and for me, that’s always going to be a really good Baked Potato Soup. I remember one particularly chilly autumn afternoon, maybe when I was about ten, and my grandma pulled out this giant pot that smelled absolutely divine. It was her special baked potato soup, and honestly, it changed my life. Forget those thin, watery versions you sometimes find; this is the real deal – rich, ridiculously creamy, and packed with all those comforting flavors you dream of when the weather turns sour. It’s the kind of soup that makes you want to curl up on the couch with a good book, or better yet, share it with the people you love most. It’s way more satisfying than a plain baked potato, and honestly, just as easy as making a quick pasta dish.

What is baked potato soup?

So, what exactly *is* baked potato soup? Think of it as all the best parts of your favorite loaded baked potato, but transformed into a gloriously smooth and velvety soup. It’s essentially a thick, creamy potato soup that’s simmered with savory ingredients, often including things like bacon, cheese, and chives, just like you’d find on a Classic Baked potato. The magic happens because we’re not just boiling potatoes; we’re actually getting some of that roasted, caramelized flavor into the soup base, which makes a huge difference. It’s a hearty, soul-warming dish that’s surprisingly simple to pull together, making it a true weeknight lifesaver when you’re craving serious comfort food without a ton of fuss.

Why you’ll love this recipe?

Oh, where do I even begin with why you’ll absolutely adore this baked potato soup? For starters, the flavor is just out of this world. It’s got that deep, savory potato goodness, a hint of smokiness from the bacon (if you choose to use it, which I highly recommend!), and a creamy richness that’s just *chef’s kiss*. It’s not overwhelmingly cheesy, but just enough to give it that decadent feel. But what I really love most about this recipe is how incredibly simple it is. Seriously, if you can boil water, you can make this soup. All the ingredients are pretty standard pantry staples, making it super cost-effective, too. You don’t need fancy equipment or a culinary degree. Plus, it’s wonderfully versatile! You can easily adjust the seasonings, add different veggies, or even make it vegetarian by skipping the bacon and using a good vegetable broth. My kids ask for this all the time, and it’s my go-to when I need something satisfying and delicious on a busy weeknight. It’s even better than my old stovetop Creamy Chicken soup, and that’s saying something!

How do I make Baked Potato Soup?

Quick Overview

How do I make Baked Potato soup? How do I blend our main ingredients into a blender? I’ll start by getting some of our ingredients softened and flavorful, then blend them into another blender. Is there a smooth and luxurious From there, we’ll stir in the creamy elements and any delicious add-ins. How do you get that amazing flavor without compromising on quality? What is the taste of baked potatoes without the actual baking time for the potatoes themselves? What is that roasted depth? What is soup? It’s designed to be straightforward, so even if you’re new to making soup from scratch, you will nail it. I got it on the first try.

Ingredients

For the Main Batter:
– 2 pounds Russet potatoes, peeled and cubed (Russels are key for that fluffy, creamy texture!)
– 1 large yellow onion, chopped
– 2 cloves garlic, minced (or more if you’re a garlic lover like me)
– 4 cups chicken broth (or vegetable broth for a vegetarian option)
– 1 cup milk (whole milk gives the best creaminess, but 2% works too)
– 1/2 cup heavy cream (this is where the real luxury comes from!)
– 4 tablespoons unsalted butter
– Salt and freshly ground Black Pepper to taste

For the Filling:
– 6 slices bacon, cooked until crisp and crumbled (optional, but SO good!)
– 1 cup shredded cheddar cheese (sharp cheddar is my favorite for flavor)
– 1/4 cup chopped fresh chives (for that pop of freshness and color)

For the Glaze:
– A little extra milk or cream for thinning, if needed.

What are the step-

Step 1: Preheat & Prep Pan

How do you get your potatoes ready? If you prefer a smooth soup, peel them or leave the skins on for more rustic texture. Extra nutrients – I often do a mix! What is the best way to cut onions into 1-inch pieces? What is the best way to measure your broth? Everything should be prepped and ready to go before you start cooking, trust me on this one. What makes the process so much smoother?

Step 2: Mix Dry Ingredients

This isn’t a baking recipe, so we’re not mixing dry ingredients in the traditional sense. Instead, we’re focusing on prepping our flavor base. We’ll sauté our aromatics, so get your pot ready for that!

Step 3: Mix Wet Ingredients

In a large pot or Dutch oven, melt the butter over medium heat. Remove from heat and set aside. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn. What is the best way to cook chicken broth?

Step 4: Combine

Add the cubed potatoes to the simmering broth. Make sure they’re mostly submerged. Season generously with salt and pepper. Bring the mixture back to a gentle boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.

Step 5: Prepare Filling

While the potatoes are simmering, you can cook your bacon if you haven’t already. Get it nice and crispy, then crumble it up. Shred your cheddar cheese and chop your chives. What are some of the best toppings for soup?

Step 6: Layer & Swirl

Once the potatoes are tender, use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender. What is the best way to avoid hot liquids? ) and blend until smooth. Then, stir in the heavy cream and milk. Do not boil soup over low heat, as the cream can curdle.

Step 7: Bake

What is the best recipe to cook on the stovetop? The “baked” in the name comes from the incredible flavor profile that mimics a loaded baked potato!

Step 8: Cool & Glaze

Taste the soup and adjust seasonings if needed. If it’s too thick, you can thin it out with a little more milk or broth. The “glaze” here refers more to the final creamy texture and how we’ll finish it, rather than a gloss. How do you separate glaze

Step 9: Slice & Serve

How do you pour hot soup into bowls? Garnish generously with crumbled bacon, shredded cheddar cheese, and fresh chives. Some people add a dollop of sour cream or extra cream. Serve immediately and watch it disappear!

What should I serve it with?

What is a baked potato soup? What are complementary sides? I love serving scrambled eggs for breakfast or brunch. I like to serve a smaller portion. What is the best side dish to serve with crispy toast? Is it a good brunch dish? As a more substantial meal, green salad is wonderful because it is light and nutrient dense. How do you cut through the richness of soup? I always serve it with crusty bread for a comforting, cozy experience. Cornbread for dipping. My family loves to eat cornbread every day. It’s so good! What are some good side dishes to serve with a grilled cheese sandwich?

What are some of the best ways to make baked potato soup?

I’ve made this baked potato soup more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. First, about the potatoes: Russets are your best friend here. They have a higher starch content which contributes to that wonderfully creamy texture without needing a ton of thickener. If you’re short on time or don’t have Russets, Yukon Golds can work, but the texture might be slightly less velvety. When you’re sautéing your onions and garlic, make sure to cook them low and slow until they’re really soft and sweet; this builds a fantastic flavor base. Don’t rush this step! For the blending, an immersion blender is a game-changer for ease and convenience. If you’re using a regular blender, be patient and work in batches, and always, *always* vent the lid and cover it with a towel to avoid steam explosions. It’s scary if you’re not careful! I learned that the hard way once! For the creaminess, you can experiment. I’ve tried it with evaporated milk for a slightly different richness, and some people even use cream cheese for an extra tangy, creamy boost, though I stick to heavy cream for that classic decadent feel. And for the toppings, don’t be shy! Crispy bacon, sharp cheddar, and fresh chives are non-negotiable in my book. If you’re making it vegetarian, a sprinkle of smoked paprika on top can add a lovely depth that mimics the bacon’s smokiness. Finally, seasoning is crucial. Taste and adjust the salt and pepper throughout the process, especially after you add the dairy, as it can mellow out the saltiness.

What are the Storing and Reheating Tips?

This baked potato soup is wonderfully forgiving when it comes to storage and reheating. If you have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken up quite a bit as it cools, which is totally normal. When you’re ready to reheat, simply pour the soup into a saucepan and heat it gently over medium-low heat, stirring frequently. You might need to add a splash of milk or broth to get it back to your desired consistency. You can also reheat it in the microwave, stirring halfway through. Just make sure it’s heated through completely. I wouldn’t recommend leaving it at room temperature for too long, as it’s a dairy-based soup. If you want to freeze it, I’d suggest freezing it *before* adding the heavy cream and cheese to preserve the texture best. Thaw it overnight in the fridge, then gently reheat it on the stove, stirring in the cream and cheese at the end. It’s usually best to add the bacon and chives as fresh toppings after reheating, rather than incorporating them into the soup before freezing, as they can get a bit soggy.

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Final Thoughts

There you have it – my absolute favorite baked potato soup. It’s the kind of dish that just brings pure joy and comfort, and I truly hope it becomes a favorite in your home too. It’s proof that simple ingredients can create something truly spectacular. If you love this, you might also enjoy my Creamy Tomato Basil Soup or my Hearty Lentil Stew – they’re in a similar cozy vein! I can’t wait to hear how your baked potato soup turns out, or if you have any special family twists you like to add. Please leave a comment below and let me know what you think, and if you rate it, that’d be fantastic!