Baked Potato Soup is a creamy and comforting dish that feels like a warm hug in a bowl! It’s packed with tender potatoes, delicious cheese, and topped with crispy bacon.
Who doesn’t love a soup that’s basically a loaded baked potato? It’s yummy and easy to whip up, making it perfect for chilly days. I always pair it with some crusty bread—so good! 🥖
Key Ingredients & Substitutions
Baking Potatoes: Use Russet potatoes for their fluffy texture. If you can’t find them, Idaho potatoes work too. Just make sure they’re starchy for that creamy soup base!
Chicken Broth: Chicken broth adds flavor, but vegetable broth is a great substitute for a vegetarian option. You can also use low-sodium versions to control the salt content.
Cheese: Sharp cheddar gives that strong flavor. If you want a milder taste, opt for mild cheddar or even Monterey Jack. You could also try a blend of cheeses for a different twist!
Bacon: For a vegetarian soup, leave out the bacon or substitute with crispy chickpeas or mushrooms for a similar crunch. I love using turkey bacon as a lean alternative!
How Do I Get My Onions and Garlic Perfectly Sautéed?
Sautéing the onions and garlic is crucial for building flavor in the soup. Here’s how to do it:
- Heat butter over medium heat until melted but not browned.
- Add the chopped onions and cook for about 5 minutes until they turn soft and translucent.
- Add minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
This gentle cooking method helps release their natural sweet flavors, creating a delicious base for your soup!
How to Make Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large baking potatoes (Russet), peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, plus extra for garnish
For the Topping:
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh chives or green onions
- Salt and black pepper, to taste
- Optional: sour cream for serving
How Much Time Will You Need?
This delicious Baked Potato Soup requires about 15 minutes of preparation time and about 30 minutes to cook. Overall, you’ll need about 45 minutes to have this comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and translucent, which takes about 5 minutes. This step builds the foundation of flavor for your soup!
2. Make the Roux:
Next, sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes. This mixture, known as roux, will help thicken your soup.
3. Combine Broth and Potatoes:
Gradually whisk in the chicken (or vegetable) broth, breaking up any lumps of flour as you go. Add the diced potatoes to the pot. Bring everything to a boil, then reduce the heat and let it simmer uncovered until the potatoes are very tender, about 15-20 minutes.
4. Blend the Soup:
Using a potato masher or an immersion blender, mash or blend part of the soup to your desired thickness—some chunks are great for texture, so don’t worry about making it completely smooth!
5. Add Creaminess:
Stir in the milk and heavy cream, then heat everything through on low without boiling. This will make it super creamy and rich!
6. Add Cheese and Season:
Add the shredded cheddar cheese, stirring until it’s melted and smooth. Season the soup with salt and black pepper to taste—adjust it according to your preference!
7. Serve It Up:
Ladle the warm soup into bowls and top each serving with crumbled bacon, extra cheese, and chopped chives for a fresh touch.
8. Optional Topping:
For an extra indulgent touch, add a dollop of sour cream to your bowl. Serve hot and enjoy the warm, cozy flavors of your homemade baked potato soup!
This rich, creamy soup is perfect for those chilly days when you need a delicious and hearty meal. Enjoy every spoonful! 🥔🍵
Can I Use Different Types of Potatoes?
Yes! While Russet potatoes are ideal for their creamy texture, you can also use Yukon Gold potatoes for a slightly buttery flavor. Just avoid waxy potatoes like red potatoes, as they won’t give you the same smoothness.
Can I Make This Soup Vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and leave out the bacon. You can add some crispy sautéed mushrooms or roasted chickpeas to give a nice crunch and flavor.
How Should I Store This Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or cream to restore the creamy texture if needed.
Can I Freeze Baked Potato Soup?
You can freeze it, but the cream may change texture when thawed. To freeze, cool the soup completely, then transfer it to a freezer-safe container. Consume within 2-3 months for the best quality. When ready to use, thaw in the refrigerator overnight and reheat gently on the stove.
