There’s just something magical about a steaming bowl of baked potato soup, isn’t there? It’s the ultimate hug in a bowl, especially when the weather gets a little chilly and you just want to curl up on the couch. My family absolutely adores this Baked Potato Soup recipe; it’s become our go-to comfort food. What I love most is how incredibly creamy it is without being complicated, and honestly, it’s so easy to whip up on a weeknight. I remember one evening last fall, it was pouring rain outside, and I threw this together. The smell that filled the kitchen was just heavenly, and that first spoonful? Pure bliss. It’s the kind of soup that just makes everything feel right with the world.
Why You’ll Love This Baked Potato Soup
There are so many reasons to make this soup your new favorite!
- Super Easy to Make: Seriously, most of the work is done by the oven. You’ll be amazed at how simple it is!
- Incredibly Creamy: It has that perfect velvety texture that just melts in your mouth. So satisfying!
- Ultimate Comfort Food: This is the bowl of warmth you need on a cold day. Pure coziness!
- So Versatile: Perfect for a weeknight dinner, a cozy lunch, or even as a starter for a special meal.
- Great for Using Up Potatoes: Got a surplus of spuds? This is the perfect solution!
Ingredients for the Best Baked Potato Soup
Okay, let’s talk ingredients! You don’t need anything fancy for this soup, just good, wholesome stuff that comes together beautifully.
For the Soup:
- 4 large russet potatoes, scrubbed really well and pricked with a fork (this is important so they don’t explode!)
- 1/2 cup butter (yep, butter makes everything better, right?)
- 1 cup chopped yellow onion (about one medium onion)
- 1/4 cup all-purpose flour (this helps thicken everything up)
- 4 cups chicken broth (low sodium is great so you can control the saltiness)
- 2 cups milk (whole milk gives the creamiest result, but you can use 2% too)
- 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor!)
- 1/2 teaspoon salt (or to taste, of course)
- 1/4 teaspoon black pepper
For Garnish (Don’t skip these! They’re the best part!):
- 1/2 cup cooked bacon bits (crunchy and salty perfection)
- 1/4 cup chopped green onions (for a little freshness and bite)
- 1/4 cup sour cream (adds an extra bit of creaminess and tang)
How to Make Delicious Baked Potato Soup
Alright, let’s get cooking! This is where the magic happens, and trust me, it’s way easier than you might think. We’re going to turn those simple ingredients into a bowl of pure comfort. Get your favorite pot ready! While those potatoes are doing their thing, let’s start on the soup base. Grab a big, sturdy pot and melt your butter over medium heat. Toss in the chopped onion and let it cook until it’s nice and soft and smells amazing, usually about 5 minutes. Then, sprinkle in the flour and give it a good stir, cooking for just another minute. This little step helps thicken our soup later on! Now for the creamy goodness! Slowly whisk in your chicken broth and milk, making sure everything is super smooth so you don’t have any lumpy bits. Bring this to a gentle simmer, stirring now and then, and let it cook for about 10 minutes so it thickens up just right. Once thickened, stir in your scooped-out, mashed potatoes, the shredded cheddar cheese, salt, and pepper. Keep stirring until that cheese is all melty and the soup is heated through. This is your Baked Potato Soup coming to life!
Preparing the Potatoes for Baked Potato Soup
First things first: get those potatoes into the oven! Preheat your oven to 400°F (200°C). Give those russets a good scrub – no need to peel! Just prick them a few times with a fork so they don’t get too steamy inside. Pop them onto a baking sheet, similar to how you’d prepare garlic herb roasted potatoes, and let them bake for about an hour, or until they’re super tender when you poke them. This step is key for a fantastic Baked Potato Soup!
Building the Flavor Base for Your Baked Potato Soup
Okay, so the onions are softened and smelling great. Now, sprinkle in that all-purpose flour. Stir it around for about a minute to cook off that raw flour taste. This is going to be our thickening agent, creating a lovely base. It’ll look a little pasty, but don’t worry, that’s exactly what we want!
Simmering and Finishing the Baked Potato Soup
Now for the creamy goodness! Slowly whisk in your chicken broth and milk, making sure everything is super smooth so you don’t have any lumpy bits. Bring this to a gentle simmer, stirring now and then, and let it cook for about 10 minutes so it thickens up just right. Once thickened, stir in your scooped-out, mashed potatoes, the shredded cheddar cheese, salt, and pepper. Keep stirring until that cheese is all melty and the soup is heated through. This is your Baked Potato Soup coming to life!
Garnishing Your Perfect Baked Potato Soup
This is my favorite part! Ladle that gorgeous, creamy soup into bowls. Then, pile on those crunchy bacon bits, sprinkle with fresh green onions, and add a dollop of cool sour cream. It just takes the whole experience to the next level!
Tips for the Ultimate Baked Potato Soup
You know, after making this Baked Potato Soup countless times, I’ve picked up a few tricks that really make it shine. It’s all about those little details! Using good quality ingredients makes a surprisingly big difference, so always go for fresh potatoes and good cheese if you can. Don’t rush the baking of the potatoes; they need to be really tender so they mash up nicely and blend smoothly into the soup. And when it comes to consistency? Trust your gut! If it’s too thick for your liking, just stir in a splash more milk or broth until it’s just perfect. It’s really a forgiving recipe, which is what I love about it! You can even peek at my garlic herb potato soup for more potato-y goodness!
Ingredient Notes and Substitutions for Baked Potato Soup
When I make this Baked Potato Soup, I have a few absolute must-haves, but I also know life happens and substitutions are needed! Russet potatoes are my jam for this recipe because they’re nice and starchy, which helps thicken the soup beautifully. If you can’t find russets, Yukon Golds would be my next choice, though you might need a little extra flour or potato starch to get that super thick consistency. As for the milk, whole milk brings the richest, creamiest texture, but don’t fret if you only have 2% on hand – it’ll still be delicious! For a dairy-free version, you could try unsweetened plant-based milk like almond or soy milk, though it might change the flavor profile a bit. And hey, if you’re feeling adventurous, try adding some other veggies like celery or carrots when you sauté the onions – it’s a great way to sneak in more goodness, kind of like in my cheesy vegetable chowder!
Serving Suggestions for Baked Potato Soup
This hearty soup is practically a meal on its own, but it loves having friends! For a light and fresh contrast, try pairing it with a vibrant salad, like my Mediterranean Quinoa Salad or a zesty Crunchy Thai Quinoa Salad. And of course, who can resist a warm, crusty bread for dipping? A side of garlic bread or some simple dinner rolls would be absolutely divine.
Storage and Reheating Your Baked Potato Soup
Got leftovers? Lucky you! Store your Baked Potato Soup in an airtight container in the fridge for up to 3-4 days. When you’re ready for another bowl, gently reheat it on the stovetop over low heat, stirring occasionally until it’s warmed through. You can also microwave it, just give it a good stir halfway through. Be careful not to boil it, as that can make the texture a little weird!
Frequently Asked Questions about Baked Potato Soup
Can I make this soup vegetarian?
Absolutely! You can easily make this a vegetarian delight. Just swap out the chicken broth for a good quality vegetable broth. Everything else stays the same, and you’ll still get that amazing creamy texture!
How can I make my potato soup thicker?
If you like your soup extra thick, there are a few tricks! You can bake your potatoes a little longer until they’re super dry, or use one less cup of milk or broth initially. Also, making sure you mash the potatoes really well before adding them helps a lot. Sometimes I even like to mash a few extra potato pieces by hand right in the pot at the end! If you’re looking for other hearty soup ideas, you might enjoy my white bean soup.
What are the best garnishes for this soup?
Oh, the garnishes are where it’s at! Besides the classic bacon bits, green onions, and sour cream, I love adding shredded cheddar cheese, a dollop of Greek yogurt for a tangier twist, or even some crunchy croutons. A sprinkle of fresh chives is also lovely! It really depends on what you’re in the mood for on any given day.
Can I use leftover baked potatoes?
Yes, you totally can! If you have leftover baked potatoes from another meal, they’ll work perfectly in this recipe. Just make sure they’re plain baked potatoes (no butter or toppings on them, of course) and scoop out the flesh just like you would with fresh ones.
How long does this soup last in the fridge?
This soup is perfect for meal prep! It’ll keep nicely in an airtight container in the refrigerator for about 3 to 4 days. Just remember that it might thicken up a bit more as it chills, so you might need to loosen it with a splash of milk or broth when you reheat it. Speaking of reheating, check out my tips in the storage section for how to do it just right!
Nutritional Information for Baked Potato Soup
Just a heads-up, the nutritional info can really vary depending on the brands you use and, of course, how generous you are with those delicious toppings! But, as a general idea, a bowl of this glorious stuff usually clocks in around 400-450 calories, with about 20-25g of fat, 8-10g of protein, and 35-40g of carbs. Remember, these are just estimates to give you a ballpark!
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Bake potatoes on a baking sheet for 1 hour, or until tender.
- Let potatoes cool slightly, then scoop out the flesh and mash it in a bowl. Set aside.
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer, stirring occasionally. Cook for 10 minutes.
- Stir in mashed potato, cheddar cheese, salt, and pepper. Cook until cheese is melted and soup is heated through.
- Ladle soup into bowls and garnish with bacon bits, green onions, and sour cream.