Warm up on chilly days with our indulgent Baked Potato Soup. This creamy, satisfying soup is loaded with tender chunks of baked potato, crispy bacon, and melted cheddar cheese, making it the ultimate comfort meal. Whether you’re enjoying a quiet night in or serving a family dinner, this hearty soup is sure to please.
Ingredients:
4 large russet potatoes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 cups milk
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
Directions:
Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Place the potatoes directly on the oven rack and bake for about 60 minutes, or until they are tender. Let the potatoes cool, then peel and chop them into bite-sized pieces.
Cook the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Make the Soup Base: Sprinkle the flour over the onions and garlic, stirring to coat them evenly. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly.
Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Allow the mixture to come to a gentle simmer before adding the chopped baked potatoes.
Simmer the Soup: Cook the soup for 10-15 minutes, stirring occasionally, until it reaches your desired consistency.
Finish the Soup: Remove the pot from heat and stir in the shredded cheddar cheese and sour cream until they are fully melted and well combined.
Serve: Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and additional shredded cheese if desired. Serve hot and enjoy!
Serving Tips:
Garnish Generously: For an added burst of flavor and texture, top each bowl of soup with crispy bacon crumbles, chopped green onions, and extra shredded cheddar cheese. A dollop of sour cream can also enhance the creaminess.
Accompany with Bread: Serve your Baked Potato Soup with crusty bread, garlic bread, or a warm roll to make it a complete meal. It’s great for dipping!
Temperature Matters: This soup is best enjoyed hot. If you’re serving it at a gathering, keep it warm in a slow cooker on the ‘warm’ setting or in a chafing dish.
Portion Control: For individual servings, consider using soup bowls or mugs. This makes it easier for guests to enjoy and control their portions.
Storage Tips:
Cool Before Storing: Allow the soup to cool to room temperature before transferring it to storage containers. This helps prevent condensation, which can make the soup watery.
Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove over low heat, stirring occasionally.
Freezing: If you want to freeze the soup, place it in freezer-safe containers or bags. Leave some space at the top of the container for expansion. Baked Potato Soup can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Reheating Tips: Reheat frozen soup by thawing it in the refrigerator first. When reheating, heat it slowly over medium-low heat, stirring frequently to ensure even warming. If the soup has thickened too much, you can add a splash of milk or broth to reach your desired consistency.
Avoid Freezing Toppings: If you plan to freeze the soup, it’s best to add toppings like bacon and cheese fresh when serving. Freezing these toppings can affect their texture and flavor.
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FAQs:
Can I use a different type of potato for this recipe?
While russet potatoes are ideal for their fluffy texture, you can use other types of potatoes like Yukon Gold or red potatoes. Just keep in mind that different potatoes may alter the texture and flavor of the soup slightly.
Can I make this soup ahead of time?
Yes, you can make Baked Potato Soup ahead of time. Prepare the soup as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stove before serving.
Can I make this soup vegetarian?
To make the soup vegetarian, you can substitute vegetable broth for the chicken broth and omit the bacon. You might also want to add extra seasonings or vegetables to enhance the flavor. Consider adding a bit more cheese or using a vegetarian-friendly cheese for added richness.
Why did my soup turn out too thick or too thin?
If your soup turns out too thick, you can thin it by adding a bit of milk or chicken broth until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer to allow it to thicken. Alternatively, you can mix a small amount of flour or cornstarch with cold milk and add it to the soup, simmering until it thickens.
Conclusion:
This Baked Potato Soup is the perfect blend of creamy, cheesy, and savory flavors that will warm you up from the inside out. Make it for your next meal and savor the comfort in every bite!
📖 Recipe:
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Baked Potato Soup
- Total Time: 90 minutes
- Yield: 6 servings
Description
This creamy Baked Potato Soup is a hearty, comforting dish loaded with tender baked potato chunks, crispy bacon, and melted cheddar cheese. Perfect for chilly days, this easy-to-make soup combines rich flavors and creamy texture for a satisfying meal that your family will love. Ideal for a cozy dinner or a comforting lunch, this Baked Potato Soup is a true classic.
Ingredients
4 large russet potatoes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups milk
1 cup heavy cream
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat oven to 400°F (200°C). Wash, dry, and pierce the potatoes with a fork. Bake directly on the oven rack for 60 minutes, or until tender. Cool, peel, and chop into bite-sized pieces.
- Cook the Onions and Garlic: Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Make the Soup Base: Sprinkle flour over onions and garlic, stirring to coat. Gradually whisk in chicken broth, bringing to a simmer. Cook for 5 minutes until slightly thickened.
- Add Dairy and Seasonings: Stir in milk, heavy cream, salt, black pepper, and smoked paprika. Bring to a gentle simmer and add chopped potatoes.
- Simmer the Soup: Cook for 10-15 minutes, stirring occasionally, until the soup thickens to desired consistency.
- Finish the Soup: Remove from heat and stir in shredded cheddar cheese and sour cream until melted and combined.
- Serve: Ladle soup into bowls and top with crumbled bacon, chopped green onions, and additional shredded cheese if desired. Serve hot.
Notes
For a vegetarian version, substitute vegetable broth and omit the bacon.
The soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
