Baked Potato Soup is creamy and comforting, packed with flavors of baked potatoes, cheese, and crispy bacon. It’s like having a warm hug in a bowl!
On chilly days, this soup hits the spot! I love topping mine with extra cheese and green onions. It’s super easy to make and perfect for sharing with friends!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for baked potato soup because they’re starchy and creamy when cooked. If you’re in a pinch, you can use Yukon Golds for a buttery flavor, but they won’t be as fluffy.
Bacon: Bacon adds a delicious smoky flavor. You can swap it with turkey bacon for a leaner option or use pancetta. If you’re vegetarian, skip the bacon altogether or use a plant-based bacon alternative.
Chicken Broth: For a vegetarian version, vegetable broth works great. Homemade broth is also delicious if you have some handy, giving your soup an extra depth of flavor.
Heavy Cream: This is what makes the soup creamy and rich. If you want a lighter soup, you can replace it with half-and-half or whole milk, but it won’t be as thick.
Cheddar Cheese: Sharp cheddar is my favorite for strong flavor. If you want something milder, use Monterey Jack or even pepper jack for a spicy kick!
How Do I Get My Potatoes Perfectly Baked?
Getting your potatoes just right is key to a creamy soup. Here’s how to do it:
- Start by piercing each potato several times with a fork to allow steam to escape while baking.
- Place them directly on the oven rack for a crispy skin or on a baking sheet for easy handling.
- Set your oven to 400°F (200°C) and bake for 45-60 minutes. They are done when soft; a knife should go in easily.
- Let them cool before peeling. This is important because it makes them easier to handle and prevents burns.
Enjoy adding those baked potatoes to your soup for that wonderful texture and flavor!
Baked Potato Soup Recipe
Ingredients You’ll Need:
- 4 large russet potatoes
- 6 slices of 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 butter
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley for garnish
- Optional: smoked paprika or cayenne pepper for a slight kick
How Much Time Will You Need?
This delicious soup will take about 1 hour and 15 minutes to prepare. You’ll spend about 15 minutes preparing the ingredients and cooking them, and then let the potatoes bake for about 45 to 60 minutes. The wait will be worth it!
Step-by-Step Instructions:
1. Bake the Potatoes:
Start by preheating your oven to 400°F (200°C). Using a fork, pierce each potato a few times to allow steam to escape. Place them directly on the oven rack or on a baking sheet. Bake for about 45 to 60 minutes or until they feel soft when you poke them with a knife.
2. Cook the Bacon:
While your potatoes bake, take a large skillet and cook the bacon over medium heat until it’s crispy. Once done, place the bacon on some paper towels to drain the excess grease. Keep 1-2 tablespoons of the bacon fat in the skillet for the next step.
3. Sauté the Vegetables:
In the same skillet with the reserved bacon fat, add the chopped onion and cook for about 5-7 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another 1-2 minutes until it’s fragrant.
4. Prepare the Potatoes:
After the baked potatoes have cooled down a bit, peel and dice them into chunks. Set aside for later.
5. Combine Ingredients:
In a large pot, mix the sautéed onions and garlic with the chicken (or vegetable) broth. Bring the mixture to a gentle simmer.
6. Mash the Potatoes:
Add the diced baked potatoes into the pot. You can use a potato masher or immersion blender to mash most of the potatoes into the broth, while leaving some chunks for a hearty texture.
7. Add Cream and Cheese:
Stir in the butter, heavy cream, and shredded cheddar cheese until everything is melted and the soup is nice and smooth. Don’t forget to season with salt and black pepper to your liking.
8. Incorporate the Bacon:
Chop or crumble the cooked bacon and mix most of it into the soup, but save some pieces to sprinkle on top as a garnish.
9. Finish with Sour Cream:
Remove the pot from heat and gently stir in the 1/2 cup of sour cream until it’s well combined.
10. Serve the Soup:
Ladle the warm soup into bowls and top with extra shredded cheddar cheese, bacon pieces, dollops of sour cream, and chopped fresh chives or parsley. If you like a bit of heat, sprinkle a dash of smoked paprika or cayenne pepper on top.
11. Enjoy!
Your creamy and hearty baked potato soup is ready to be devoured! Enjoy it with some crusty bread on the side for a complete meal.
Can I Use Leftover Baked Potatoes for This Soup?
Absolutely! If you have leftover baked potatoes, just peel and dice them, then follow the rest of the recipe from step 5. This is a great way to use up leftovers!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the bacon with olive oil or skip it and use vegetable broth instead of chicken broth. You can add extra veggies for more flavor if you like!
Can I Freeze Baked Potato Soup?
Yes, you can freeze the soup! After cooking, let it cool completely, then transfer it to airtight containers. It will stay fresh for up to three months. To reheat, simply thaw in the fridge overnight and warm on the stove.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. Keep in mind that it won’t be as thick and creamy, but will still taste delicious!
