Baked Potato Soup

Comfort in a bowl? Oh, absolutely! Baked Potato Soup is the creamy, dreamy, and utterly irresistible dish that has you coming back for seconds. Imagine the rich, velvety texture of a potato-based soup with all the mouthwatering flavors of a classic baked potato—bacon, cheese, sour cream, and green onions, all in one bowl. This soup is the perfect cozy meal for chilly days or when you’re craving a satisfying, hearty dish. Trust me, the first spoonful will have you hooked, and you’ll be savoring every creamy bite. Ready to dig in?

Why You’ll Love Baked Potato Soup

• Rich & Creamy: With a base of creamy potatoes and a touch of heavy cream, this soup is pure indulgence in every spoonful.
• Loaded with Flavor: Think of it as a baked potato in soup form—topped with crispy bacon, shredded cheese, green onions, and a dollop of sour cream. What’s not to love?
• Hearty & Filling: It’s the kind of soup that can be a meal in itself. The potatoes make it satisfying, while the toppings give it that extra delicious punch.
• Quick & Easy: Ready in about 45 minutes, this soup is easy enough for a weeknight dinner but feels special enough to serve on any occasion.

Ingredients in Baked Potato Soup

• Potatoes: Russet potatoes work best for this soup because they break down easily and create a creamy base.
• Onion: Adds a savory depth of flavor to the soup base.
• Garlic: Just a bit of garlic takes this soup from good to amazing.
• Chicken Broth: This gives the soup a flavorful foundation.
• Heavy Cream: The key to making the soup rich and creamy.
• Milk: Adds a little more creaminess without being too heavy.
• Bacon: Crispy bacon pieces are the perfect topping for this soup—because bacon makes everything better!
• Cheddar Cheese: Melty, gooey cheese is essential for that classic baked potato vibe.
• Sour Cream: A dollop of sour cream on top adds a tangy richness that brings everything together.
• Green Onions: These add a pop of freshness and a mild, oniony bite.
• Salt & Pepper: To taste, for perfect seasoning.

Instructions

Prepare the Potatoes

Start by washing and peeling the potatoes, then cut them into small cubes. This will help them cook faster and break down more easily when simmered.

Cook the Bacon

In a large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside, leaving a little bit of the bacon grease in the pot for flavor.

Sauté the Onion & Garlic

In the same pot, sauté the onion in the bacon grease until softened, about 4-5 minutes. Add the garlic and cook for an additional 1 minute, just until fragrant.

Add the Potatoes & Broth

Next, add the cubed potatoes to the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Blend the Soup

Once the potatoes are soft, use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

Add the Cream & Milk

Stir in the heavy cream and milk, and continue to cook the soup on low heat for another 5-10 minutes. Taste and adjust the seasoning with salt and pepper as needed.

Add the Toppings

Once the soup is heated through, serve it hot in bowls. Top with crispy bacon, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.

Serve & Enjoy!

Serve your Baked Potato Soup warm, and enjoy every creamy, cheesy bite! Pair it with a crusty bread roll or a simple salad for a complete meal.

Nutrition Facts

Servings: 6
Calories per serving: 410
Total Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 890mg
Total Carbohydrates: 39g
Dietary Fiber: 4g
Sugars: 4g
Protein: 9g

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

How to Serve Baked Potato Soup

This soup is perfect on its own, but it’s even better when paired with a few delicious sides:

• Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
• Side Salad: A simple green salad with a tangy vinaigrette is the perfect fresh contrast to the richness of the soup.
• Grilled Cheese: For an extra indulgent touch, pair it with a classic grilled cheese sandwich.

Additional Tips

• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
• Make Ahead: This soup stores well in the fridge for up to 3 days. Reheat on the stove over low heat, adding a little extra milk or cream if needed to loosen it up.
• Freezing: You can freeze this soup, but it’s best to freeze it before adding the cream and milk. After thawing, stir in the cream and milk when reheating.
• Vegan Option: For a dairy-free version, use coconut milk or almond milk and swap the bacon for a smoky plant-based alternative.

FAQ

Q1: Can I make this soup ahead of time?
A1: Yes, you can! This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding extra milk or cream if necessary to get the right consistency.

Q2: Can I use a different kind of potato?
A2: You can, but russet potatoes are ideal for this soup because they break down easily to create a creamy texture. You can try Yukon Gold potatoes for a slightly different flavor and texture.

Q3: Can I make this soup in a slow cooker?
A3: Yes! Simply add all the ingredients (except the cream, milk, and toppings) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream and milk once it’s done cooking, and top with bacon, cheese, sour cream, and green onions.

Q4: Can I freeze Baked Potato Soup?
A4: Yes! You can freeze it, but I recommend freezing it before adding the cream and milk. After thawing, add the cream and milk when reheating for the best texture.

Q5: Can I use vegetable broth instead of chicken broth?
A5: Yes, vegetable broth works well if you want to make this soup vegetarian.

Q6: Can I make this soup spicier?
A6: Absolutely! Add some cayenne pepper, red pepper flakes, or hot sauce to give it a spicy kick.

Q7: Can I add other vegetables to the soup?
A7: You sure can! Try adding carrots, celery, or even corn to make it heartier. Just sauté them along with the onions.

Q8: Can I make this soup thicker?
A8: Yes, if you like your soup extra thick, you can mash some of the potatoes with a potato masher before blending.

Q9: How can I make this soup lighter?
A9: You can use skim milk or a non-dairy milk alternative, and reduce the amount of bacon and cheese to lighten it up a bit.

Q10: What’s the best way to reheat leftovers?
A10: Reheat leftovers in a pot on the stove over low heat, stirring occasionally. If the soup thickens too much, add a little more milk or cream to adjust the consistency.

Conclusion

This Baked Potato Soup is a bowl of pure comfort—rich, creamy, and packed with all the flavors of a baked potato. With its crispy bacon, melted cheese, and sour cream, it’s the perfect cozy meal that everyone will love. Whether you’re making it for a weeknight dinner or a special gathering, this soup will definitely steal the show. It’s simple, satisfying, and absolutely delicious—what’s not to love? Give it a try, and enjoy every bite!

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