This cozy baked potato soup is creamy and comforting, perfect for chilly days. With chunks of tender potatoes, cheese, and crispy bacon, it’s a warm hug in a bowl!
Honestly, I can’t get enough of those crispy bacon bits—they just make everything better! I love serving it with a sprinkle of green onions for that fresh crunch. Yum!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for baked potato soup due to their starchy nature. If you’re looking for a lower-carb option, try cauliflower—the texture changes, but it’s still creamy and tasty!
Bacon: Bacon adds crunch and flavor. If you want a vegetarian version, you can skip the bacon and use liquid smoke to add a hint of smokiness. Turkey bacon is a leaner alternative, too.
Cheddar Cheese: Sharp cheddar gives a robust flavor. If you prefer something milder, try Monterey Jack or even a dairy-free cheese for a vegan option.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute if you’re looking for a healthier twist. You can also skip it completely if you want a lighter soup.
Chives: Fresh chives brighten up the dish. If you can’t find chives, green onions make a perfect substitute!
How Do You Make Sure Your Soup Is Thick and Creamy?
To achieve that perfect thickness, focus on your roux. This is the mixture of flour and fat (butter or bacon grease). Here’s how to do it right:
- Cook the flour with the onions and garlic for about 2 minutes. This helps eliminate a raw flour taste.
- When adding liquids, whisk them in gradually. This prevents lumps and helps the soup thicken evenly.
- Let the soup simmer for a bit after adding the potatoes. This allows the flavors to meld and thickens the soup nicely.
- If your soup ends up too thick, just stir in a bit more chicken broth or milk until you reach your desired consistency.
Getting this technique down means your baked potato soup will be a creamy delight every time!
How to Make Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, baked and peeled
- 6 slices bacon
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1/2 cup sour cream
- 1/2 cup diced onions (yellow or white)
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 45-60 minutes for baking the potatoes. Then, it will take about 30 minutes to make the soup. In total, you’re looking at about 1 hour and 45 minutes for a warm, delicious bowl of baked potato soup!
Step-by-Step Instructions:
1. Prepare the Baked Potatoes:
Preheat your oven to 400°F (200°C). Bake the russet potatoes directly on the oven rack or on a baking sheet for 45-60 minutes, until they are tender when pierced with a fork. Once they are cool enough to handle, remove the skin and coarsely chop or mash the potatoes, leaving some texture.
2. Cook the Bacon:
In a large pot or deep skillet, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on paper towels to drain the excess fat, then crumble it into small pieces for garnish.
3. Sauté the Aromatics:
In the same pot, leave about 1 tablespoon of bacon fat. If you need more fat, add 3 tablespoons of unsalted butter. Add the diced onions and minced garlic, sautéing for about 5 minutes until the onions are soft and translucent.
4. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 2 minutes, cooking the flour just enough to remove the raw flavor without browning it.
5. Add Liquids:
Gradually whisk in the chicken broth and whole milk (or heavy cream). Continue to stir over medium heat until the mixture thickens, about 5-7 minutes.
6. Add Potatoes:
Stir in the chopped baked potatoes and sour cream, allowing the soup to simmer gently for about 10 minutes. If it becomes too thick, add a bit more broth or milk until you reach your desired consistency.
7. Add Cheese:
Once the potatoes are heated through, stir in the shredded cheddar cheese until it melts completely. Season with salt and pepper to taste.
8. Serve:
Pour the soup into bowls, garnishing with the crispy bacon crumbles, extra shredded cheese, chopped chives, and a sprinkle of smoked paprika or cayenne pepper if you’d like a bit of kick.
9. Enjoy!
Serve your baked potato soup warm alongside some crusty bread or your favorite crackers for a delightful, comforting meal. Enjoy every creamy, cheesy spoonful!
This hearty soup, with its tender potato chunks and smoky bacon topping, is sure to become a favorite meal in your household.
Can I Use Different Types of Potatoes?
While russet potatoes are ideal for their starchiness, you can also use Yukon Golds for a creamier texture. Just keep in mind that the flavor profile might change a bit!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. For added flavor, consider sautéing with a bit of smoked paprika to mimic that smoky taste!
Can I Freeze Leftover Soup?
Yes, you can freeze leftover baked potato soup! Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat, adding a splash of milk if it thickens too much.
What Can I Add for Extra Flavor?
For an extra flavor punch, consider adding chopped fresh herbs like thyme or rosemary while the soup simmers. A dash of hot sauce or a sprinkle of cayenne can also add a nice kick!