This creamy baked potato soup is warm, cozy, and full of flavor! It’s made with tender potatoes, some cheese, and crispy bacon bits that make every spoonful a treat.
Honestly, who can resist a bowl of this deliciousness? I love topping mine with a sprinkle of green onions for a fresh touch. It’s perfect for chilly days or anytime you need some comfort!
Key Ingredients & Substitutions
Baking Potatoes: Use Russet potatoes for their fluffy texture after baking. If you don’t have them, Yukon Golds can work too, giving a slightly creamier soup.
Bacon: I love the crispy texture bacon adds, but you could use turkey bacon or even skip it entirely for a vegetarian version. Smoked paprika can mimic some of that flavor.
Broth: Chicken broth gives depth, but vegetable broth is a great substitute if you need it vegetarian. Home-made broth can elevate the flavors even more!
Heavy Cream: For a lighter option, half-and-half or even fat-free milk can be used. Just keep in mind that it may affect the creaminess of the soup.
Cheddar Cheese: Sharp cheddar gives a robust flavor. If you want something different, Pepper Jack adds a nice kick, while a mild cheese would soften the soup’s flavor.
How Do You Get Creamy Soup Without Lumps?
To avoid lumps in your baked potato soup, here’s a foolproof method:
- Make sure to whisk in broth gradually after cooking the roux. This helps blend everything smoothly.
- When adding the potato flesh, mash it lightly. Use a potato masher or an immersion blender for a creamier texture.
- Stir the cream in slowly and keep the heat on low to avoid curdling.
Doing this ensures your soup is velvety smooth and perfect for cozy meals!
How to Make Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large baking potatoes
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream, plus extra for topping
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh chives or green onions (for garnish)
How Much Time Will You Need?
This delicious baked potato soup will take about 1 hour and 15 minutes. It includes 45-60 minutes to bake the potatoes and an additional 15-20 minutes for cooking and blending the soup. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Take your large baking potatoes and prick them several times with a fork. Bake them directly on the oven rack for about 45-60 minutes until they feel tender when you squeeze them. Once baked, remove them from the oven and let them cool a bit before handling.
2. Cook the Bacon:
While the potatoes are baking, heat a large pot over medium heat. Add the bacon slices and cook them until they become crispy. Once crispy, place the bacon on a paper towel-lined plate to drain the excess grease. Crumble the bacon and set it aside for later.
3. Sauté the Onions and Garlic:
In the same pot, leave about 2 tablespoons of the bacon fat. If there’s too much, you can carefully pour out some. Add the butter to the pot and let it melt over medium heat. Add the chopped onion and sauté until it’s translucent, which should take about 5 minutes. Now, add the minced garlic and cook for an additional minute until you can smell its amazing aroma!
4. Make the Roux:
Sprinkle in the flour and stir constantly for about 1-2 minutes to create a roux. This will help to thicken your soup later on.
5. Add Chicken Broth:
Slowly whisk in the chicken broth (or vegetable broth) while making sure to break up any lumps. Bring the mixture to a gentle simmer and let it cook for a few minutes until it starts to thicken a bit.
6. Prepare the Potatoes:
While the broth is simmering, carefully scoop the insides of the baked potatoes out of their skins and add them to the pot. You can discard the skins or save them for another use. Use a potato masher or immersion blender to mash and slightly puree the potatoes into the soup. Leave some chunks for added texture!
7. Stir in Cream and Cheese:
Add the heavy cream, 1 cup of shredded cheddar cheese, and the sour cream to the pot. Stir everything together until well combined and the cheese has melted. Taste your soup and season it with salt and black pepper as you prefer.
8. Serve the Soup:
Once heated through and creamy, ladle the soup into bowls. Top each bowl with the crumbled bacon, some extra shredded cheese, a dollop of sour cream, and a sprinkle of chives or green onions for a fresh touch.
9. Enjoy!
Serve warm and enjoy your comforting baked potato soup with family and friends!
Can I Use Leftover Potatoes for This Soup?
Absolutely! If you have leftover baked potatoes, simply skip the baking step and use them directly in the soup. Just scoop out the flesh and add it to the pot, following the rest of the recipe as usual.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. Keep in mind that the soup might be slightly less creamy, but it will still be delicious! If using milk, add it towards the end and avoid boiling to prevent curdling.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, but be sure to stir occasionally for even heating.
Can I Make This Soup Vegetarian?
Yes! Just replace the chicken broth with vegetable broth, and skip the bacon or use a vegetarian bacon alternative for flavor. You might also want to add some extra seasoning to enhance the flavors!
