If you’re craving something warm, comforting, and loaded with creamy goodness, this Baked Potato Soup Recipe is exactly what you need. This hearty soup captures everything you love about a classic baked potato but in a velvety, spoonable form that’s perfect for sharing. Rich cream cheese and sharp cheddar blend seamlessly with tender potatoes and smoky bacon, making every bite feel like a cozy hug on a chilly day. Whether you’re cooking for family or a group of friends, this soup will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Baked Potato Soup Recipe lies in its simple yet essential ingredients. Each one plays an important role in building the layers of flavor, texture, and color that make the soup irresistible.
- 1 medium onion, chopped: Adds a sweet, aromatic base that deepens the soup’s flavor.
- 4 cloves garlic, minced: Brings a subtle pungency that brightens the overall taste.
- 4 cups chicken broth: The liquid foundation that carries all the flavors and softens the potatoes.
- 2 cups heavy cream: Makes the soup luxuriously creamy and smooth.
- 1 cup milk: Lightens up the cream just a bit without compromising richness.
- 4 oz cream cheese, softened: Adds tangy richness that elevates the texture to silky perfection.
- 1 cup shredded cheddar cheese: Provides sharp, gooey cheese goodness that melts beautifully in the soup.
- 1/2 cup sour cream: Brings a cool, tangy balance to the richness of the dairy.
- 1/2 teaspoon salt: Essential seasoning that enhances all flavors.
- 1/2 teaspoon black pepper: Adds a gentle heat and spice to the mix.
- 6 slices cooked bacon, crumbled: Contributes smoky, crispy bites that make the soup even more indulgent.
- 2 tablespoons butter: Used to sauté the onion and garlic for a flavorful start.
- Green onions, chopped (for garnish): Adds freshness, color, and a mild bite to finish the dish.
How to Make Baked Potato Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting butter in a large pot over medium heat. Toss in the chopped onion and minced garlic, then cook gently until they’re soft, fragrant, and starting to turn golden. This step awakens the flavors and creates an inviting aroma that sets the stage for the rest of your soup.
Step 2: Cook the Potatoes
Add your chopped potatoes and chicken broth to the pot. Bring everything up to a boil, then lower the heat so the soup simmers. Let the potatoes soften fully, which usually takes about 15 to 20 minutes. Tender potatoes are crucial for achieving that smooth, indulgent texture we’re aiming for.
Step 3: Mash to Perfection
Once the potatoes are fork-tender, it’s time to mash them right in the pot. You can use a traditional potato masher for a chunkier texture or an immersion blender if you prefer your soup ultra-creamy. Choose the consistency that suits your taste—it’s all about making the soup feel just right for you.
Step 4: Add the Creamy Ingredients
Next, stir in the softened cream cheese, heavy cream, and milk. Let the soup gently simmer as these creamy elements melt and harmonize with the potatoes, creating the thick, velvety base that defines this Baked Potato Soup Recipe.
Step 5: Cheese and Seasonings
Add shredded cheddar cheese, sour cream, salt, and black pepper to the pot. Stir everything until the cheese melts completely, thickening the soup further and adding that delicious cheesy depth that makes this recipe so irresistible.
Step 6: Toss in the Bacon
Finally, fold in most of the crumbled bacon, reserving some to garnish later. The bacon’s smoky flavor adds incredible complexity and texture, ensuring every spoonful has a delightful surprise.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with the remaining bacon, chopped green onions, and extra cheddar cheese if you like. The garnishes add freshness, crunch, and a pop of color, making this Baked Potato Soup Recipe as beautiful as it is delicious.
How to Serve Baked Potato Soup Recipe
Garnishes
Don’t underestimate the power of garnishes! A sprinkle of crisp bacon, chopped green onions, and extra cheddar cheese brighten the soup’s flavors and add wonderful textures. A dollop of sour cream on top also gives a cool contrast to the hot, creamy base.
Side Dishes
This soup pairs wonderfully with warm crusty bread, buttery dinner rolls, or a fresh garden salad. These sides help round out the meal and provide additional textures and flavors to complement the richness of the soup.
Creative Ways to Present
For a fun spin, scoop the soup into small bread bowls for an edible presentation that’s perfect for gatherings. You can also serve it as an elegant starter in mini cups or ramekins for a dinner party. Adding a sprinkle of smoked paprika or fresh herbs like chives or parsley gives the soup an extra special touch.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to bring all the flavors back together.
Freezing
You can freeze the soup for longer storage, up to 2 months. Be sure to cool it completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before warming up again.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent scorching. You might need to add a splash of milk or broth to loosen the soup as it thickens during storage. Avoid microwaving straight away from frozen for best results.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap chicken broth for vegetable broth and omit the bacon or replace it with crispy smoked tempeh or mushrooms for a vegetarian-friendly version.
What type of potatoes work best in this recipe?
Russet potatoes are ideal for their high starch content which yields a fluffy, creamy texture perfect for soups like this one.
Can I use low-fat dairy?
Using low-fat milk is fine, but reducing the heavy cream or cream cheese will make the soup less creamy and rich. For best flavor and texture, stick with full-fat dairy if possible.
How spicy is this soup?
This Baked Potato Soup Recipe is mild and comforting. You can add a pinch of cayenne pepper or hot sauce if you want a bit of heat.
Can I prepare this soup in a slow cooker?
Yes! Sauté aromatics first, then add all ingredients except cheese and sour cream to the slow cooker. Cook on low for 6-7 hours, then stir in dairy products near the end.
Final Thoughts
This Baked Potato Soup Recipe is a cozy, satisfying dish that’s perfect any time you want something hearty and indulgent without the fuss. It’s simple to make but impressive enough to share with loved ones. I hope you enjoy making and savoring every creamy, cheesy spoonful as much as I do!
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Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup recipe combines tender potatoes, savory bacon, and rich cheeses into a hearty dish perfect for chilly days. With simple ingredients like chicken broth, cream cheese, and cheddar, this soup delivers delicious flavor and a velvety texture that’s sure to satisfy 6 servings in about 45 minutes.
Ingredients
Main Ingredients
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 6 slices cooked bacon, crumbled
- 2 tablespoons butter
For Garnish
- Green onions, chopped (for garnish)
- Extra shredded cheddar cheese (optional)
- Additional crumbled bacon (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 4-5 minutes.
- Cook Potatoes: Add the potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, approximately 15-20 minutes.
- Mash Potatoes: Using a potato masher or immersion blender, mash the potatoes in the pot to your preferred soup consistency, ensuring a creamy texture without large chunks.
- Add Dairy Ingredients: Stir in the softened cream cheese, heavy cream, and milk. Continue cooking and stirring gently until the soup is creamy, smooth, and heated through, about 5-7 minutes.
- Incorporate Cheese and Seasoning: Add shredded cheddar cheese, sour cream, salt, and black pepper. Stir continuously until the cheese fully melts, creating a smooth and flavorful soup base.
- Add Bacon: Mix in the crumbled cooked bacon, reserving some to garnish the final dish.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with additional crumbled bacon, chopped green onions, and extra shredded cheddar cheese if desired. Serve immediately for best taste.
Notes
- For a thicker soup, use less broth or simmer longer after mashing the potatoes.
- To make this soup vegetarian, replace chicken broth with vegetable broth and omit bacon or use vegetarian bacon substitutes.
- Use an immersion blender for a smoother texture or potato masher for a chunkier consistency.
- Heavy cream can be substituted with half-and-half for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
