When it comes to comfort food, few things compare to the warmth and satisfaction of a hearty bowl of Baked Potato Soup. This rich and creamy dish is perfect for cold days, lazy weekends, or when you’re simply craving something indulgent yet easy to make. Whether you’re a seasoned cook or just starting out, this baked potato soup recipe will be your go-to for cozy dinners. Follow along, and you’ll discover the best way to make this timeless classic that your whole family will enjoy.
Ingredients for the Perfect Baked Potato Soup
Before diving into the cooking process, let’s gather all the essential ingredients. One of the reasons this soup is so beloved is the simplicity of its components, yet each plays a vital role in creating that creamy texture and rich flavor.
Ingredients:
- 4 large russet potatoes (baked, peeled, and cubed)
- 4 slices of bacon (cooked and crumbled)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth (low sodium recommended)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for added flavor)
- 1/4 cup sour cream (for extra creaminess)
- 1 cup shredded cheddar cheese (for garnish)
- 2 green onions (sliced thinly for garnish)
Step-by-Step Guide to Making Baked Potato Soup
Preparing the Potatoes
The star of this soup, as the name suggests, is the baked potato. Begin by baking your potatoes. Preheat your oven to 400°F (200°C), pierce each potato with a fork, and bake directly on the oven rack for about 45 minutes to an hour, or until they are tender and fully cooked through.
Once baked, remove them from the oven and allow them to cool for a few minutes. Once cool enough to handle, peel the potatoes and cut them into small cubes. Set them aside while we prepare the rest of the soup.
Cooking the Bacon
The addition of crispy bacon not only adds flavor but also a lovely crunch to the creamy soup. In a large pot, cook the bacon slices over medium heat until crispy, about 6-8 minutes. Transfer the cooked bacon onto a paper towel to drain excess oil and crumble it into small pieces for later use.
Pro Tip: Don’t discard all the bacon grease! Leave about 1 tablespoon in the pot for added flavor when cooking the onions and garlic.
Sautéing the Onion and Garlic
In the same pot where the bacon was cooked, add the chopped onion and sauté over medium heat until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. The combination of onion, garlic, and bacon grease sets the foundation for a flavorful soup.
Making the Roux
To achieve that rich, creamy texture, a roux (a mixture of butter and flour) is essential. Add butter to the pot with the onions and garlic, and stir until melted. Sprinkle in the flour, constantly stirring to avoid lumps, and cook for about 2 minutes. This step thickens the soup and gives it a luxurious consistency.
Adding the Liquids
Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming. Once the broth is well incorporated, add the whole milk and heavy cream. Bring the mixture to a gentle simmer and allow it to cook for 5-7 minutes until it starts to thicken. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Incorporating the Potatoes
Now it’s time to add the star ingredient. Carefully stir in the baked potato cubes, and allow them to warm through in the soup for about 10 minutes. Some of the potatoes will naturally break down, adding to the creamy texture, while others will remain in small chunks, giving the soup its hearty character.
If you prefer a smoother soup, you can use an immersion blender to puree some of the soup directly in the pot. Alternatively, transfer about half of the soup to a blender, blend until smooth, and then return it to the pot.
Seasoning to Perfection
To boost the flavor, season the soup with salt, black pepper, and smoked paprika (if using). Taste the soup and adjust the seasoning as necessary. The smoky note from the paprika adds a subtle depth to the soup, making it even more comforting.
Finishing Touches
For extra richness, stir in sour cream just before serving. This adds a slight tang that balances the creaminess of the soup. Let it cook for another 2 minutes, and then turn off the heat.
Garnishing and Serving Baked Potato Soup
A good soup is made even better with the right toppings. To give your baked potato soup that extra pop of flavor and texture, garnish each bowl with:
- Crispy bacon crumbles
- Shredded cheddar cheese
- Sliced green onions
These toppings not only enhance the visual appeal of the soup but also add layers of texture that make every bite more enjoyable.
Serving Suggestions:
This baked potato soup pairs perfectly with a slice of warm, crusty bread or a side of garlic butter toast. For a lighter option, serve it alongside a simple green salad. You can even accompany it with a sandwich for a heartier meal.
Tips for Making the Best Baked Potato Soup
Use Russet Potatoes: Their starchy texture is ideal for creating a creamy soup.
- For Extra Thickness: If you prefer an even thicker soup, you can mash more of the potatoes or add a small amount of instant potato flakes.
- Make it Vegetarian: Simply omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
- Storing and Reheating: Baked potato soup can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a bit of milk or broth if the soup becomes too thick.
- Freezing: This soup freezes well, but it’s best to leave out the dairy when freezing. When ready to serve, thaw the soup and then stir in the milk and cream while reheating.