Baked Potato Soup

The creamy, comforting warmth of a bowl of Baked Potato Soup is everything you want in a cozy meal. It’s rich, indulgent, and packed with flavor that reminds you of hearty baked potatoes, but in a velvety soup form. Whether you’re serving it for a family dinner or as a comforting solo treat, this dish wraps you in warmth, from the first spoonful to the last.

Behind the Recipe

There’s something undeniably comforting about the idea of a baked potato. Now, imagine that experience transformed into a creamy, silky soup. This recipe takes the essence of a classic baked potato—cheddar cheese, sour cream, chives—and blends it into a luscious soup that’s as filling as it is delicious. It’s a dish that will remind you of home, with every bite bringing you closer to the simplicity and beauty of comfort food.

Recipe Origin or Trivia

Baked potato soup is a relatively modern take on the classic baked potato. Though its exact origin is unclear, it is often associated with the creamy, potato-based soups found in American diners and cafes. Its warm, hearty nature makes it a popular choice during the colder months, especially in the Midwest and Northeast regions of the United States. It’s a perfect example of how a beloved side dish can be transformed into a satisfying main course.

Why You’ll Love Baked Potato Soup

Warm, creamy, and utterly satisfying, this soup will quickly become a favorite in your kitchen.

Versatile: Whether you’re serving it as a side dish or the main event, Baked Potato Soup can be easily tailored to your tastes, with toppings like crispy bacon or extra cheese.
Budget-Friendly: The ingredients are simple and affordable, making it easy to prepare without breaking the bank.
Quick and Easy: With just a few simple steps, you can have a steaming pot of soup ready in no time.
Customizable: Add or remove ingredients like bacon, vegetables, or seasonings to fit your dietary preferences.
Crowd-Pleasing: Its rich flavor and creamy texture make it a hit with both kids and adults.
Make-Ahead Friendly: This soup stores beautifully, so you can prepare it ahead of time and reheat it later.
Great for Leftovers: It gets even better the next day as the flavors continue to meld.

Chef’s Pro Tips for Perfect Results

• Use Russet Potatoes: Their starchiness gives the soup a creamy texture that holds up well.
• Don’t Overcook the Potatoes: To avoid mushy potatoes, cook them just until tender.
• Blend for Extra Creaminess: For an even smoother soup, blend a portion of the soup before serving.

Kitchen Tools You’ll Need

• Large Pot: For cooking the potatoes and soup base.
• Blender or Immersion Blender: To blend part of the soup for extra smoothness.
• Soup Ladle: For easy serving.

Ingredients in Baked Potato Soup

The ingredients in Baked Potato Soup come together to create the ultimate comforting dish. Each one adds depth and richness, making the soup perfectly creamy and savory.

1. Russet Potatoes: 4 medium potatoes – These hearty, starchy potatoes help thicken the soup and give it that classic baked potato feel.
2. Butter: 1/4 cup – Adds richness and helps create a silky smooth base for the soup.
3. Flour: 1/4 cup – Helps thicken the soup without making it too heavy.
4. Chicken Broth: 4 cups – Provides a savory base for the soup. You can use vegetable broth for a vegetarian version.
5. Heavy Cream: 1 cup – For a rich and creamy texture that makes the soup indulgent.
6. Cheddar Cheese: 1 cup shredded – A must for that classic baked potato flavor.
7. Sour Cream: 1/2 cup – Adds a tangy creaminess that balances the richness.
8. Green Onions: 1/4 cup chopped – For a fresh, zesty topping that cuts through the richness of the soup.
9. Salt: 1/2 teaspoon – Enhances all the flavors.
10. Pepper: 1/4 teaspoon – Adds a gentle kick to the soup.

Ingredient Substitutions

• Russet Potatoes: Yukon Gold potatoes (for a slightly buttery flavor).
• Chicken Broth: Vegetable broth (for a vegetarian version).
• Heavy Cream: Half-and-half or milk (for a lighter version).
• Sour Cream: Greek yogurt (for a healthier alternative).

Ingredient Spotlight

Russet Potatoes: These potatoes are the star of the show. Their high starch content helps make the soup extra creamy, while their thick skin adds a rustic feel.

Instructions for Making Baked Potato Soup

This easy recipe comes together in just a few steps. Follow along for a bowl of creamy, indulgent goodness.

1. Preheat Your Equipment: Set your stove to medium heat and prepare your pot.
2. Combine Ingredients: Melt butter in your large pot over medium heat. Stir in the flour and cook for about 1-2 minutes to make a roux.
3. Prepare Your Cooking Vessel: Slowly whisk in the chicken broth, making sure to break up any lumps in the roux. Add the potatoes, salt, and pepper, and bring the mixture to a boil.
4. Assemble the Dish: Lower the heat and simmer the soup until the potatoes are tender, about 15 minutes.
5. Cook to Perfection: Once the potatoes are soft, use a potato masher or immersion blender to mash or blend a portion of the soup for extra creaminess.
6. Finishing Touches: Stir in the heavy cream, cheddar cheese, and sour cream. Allow the cheese to melt, stirring constantly to achieve a smooth texture.
7. Serve and Enjoy: Ladle the soup into bowls and garnish with green onions, extra cheese, and a dollop of sour cream if desired.

Texture & Flavor Secrets

This soup is all about texture. The creamy base is punctuated by the soft, tender potatoes that melt in your mouth. The cheddar cheese adds a sharpness that balances the richness of the cream and sour cream. With each spoonful, you’ll experience layers of flavor, from the savory broth to the tangy, creamy finish.

Cooking Tips & Tricks

• For extra richness, you can add a splash of milk or more cream to the soup after blending.
• If you prefer a chunkier soup, only blend half of the soup and leave the rest as is for some texture.
• To give the soup an extra crispy crunch, top it with some crispy fried onions.

What to Avoid

• Overcooking the Potatoes: Potatoes that are cooked too long will break down too much and become mushy.
• Skipping the Blending: While the soup is delicious as is, blending a portion of it helps create that perfectly creamy texture.
• Using Low-Fat Dairy: For the creamiest result, don’t skimp on the heavy cream or sour cream.

Nutrition Facts

Servings: 6
Calories per serving: 350
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Baked Potato Soup is perfect for making ahead of time. It stores well in the refrigerator for up to 3 days. To freeze, store the soup in an airtight container for up to 3 months. When reheating, add a splash of milk or broth to thin it out if needed.

How to Serve Baked Potato Soup

Serve this hearty soup with a side of warm, crusty bread or a fresh salad. It’s also perfect as a starter for a larger meal, offering the ultimate comfort to start any dinner party or family gathering.

Creative Leftover Transformations

• Turn it into a baked potato casserole by layering it with shredded cheese and breadcrumbs, then baking until golden and bubbly.
• Use it as a base for a creamy vegetable chowder by adding corn, peas, or carrots.

Additional Tips

For extra flavor, consider adding garlic or leeks when cooking the potatoes. They’ll add an extra layer of depth to the soup’s taste.

Make It a Showstopper

To really impress, top your soup with crispy bacon (omit if avoiding bacon), extra melted cheese, and fresh chives. A swirl of sour cream can also add a beautiful visual appeal.

Variations to Try

1. Loaded Baked Potato Soup: Add bacon, extra cheese, and chives for a more decadent version.
2. Vegan Baked Potato Soup: Swap out the dairy for coconut cream and use vegetable broth.
3. Spicy Baked Potato Soup: Stir in a pinch of cayenne pepper or jalapeños for a little heat.
4. Smoked Baked Potato Soup: Add a few teaspoons of smoked paprika for a subtle smokey flavor.
5. Cheesy Bacon Baked Potato Soup: Add crumbled bacon on top, along with extra cheddar and a sprinkle of green onions.

FAQ’s

1. Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge for up to 3 days. You can also freeze it for later.

2. Can I use other types of potatoes?
Russet potatoes are recommended for the best texture, but Yukon Gold or red potatoes work as well.

3. How can I make this soup vegetarian?
Simply swap the chicken broth for vegetable broth and skip the bacon or any meat products.

4. How do I thicken the soup?
The flour and butter roux will thicken the soup. If you prefer a thicker texture, blend part of the soup.

5. Can I add bacon to this soup?
Yes, for a traditional touch, crispy bacon is a fantastic addition. Just be sure to omit it if you’re avoiding bacon.

6. Can I freeze Baked Potato Soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in an airtight container.

7. How long will this soup last in the fridge?
It will last in the fridge for up to 3 days.

8. Can I make this soup dairy-free?
Yes, use coconut milk instead of cream and dairy-free cheese to make it dairy-free.

9. How do I make this soup spicy?
You can add some jalapeños or a dash of cayenne pepper to give the soup a spicy kick.

10. What’s the best way to reheat leftover soup?
Reheat it on the stove over low heat, adding a little extra milk or broth if needed to reach the desired consistency.

Conclusion

Baked Potato Soup is one of those recipes that feels like a hug in a bowl. It’s creamy, comforting, and versatile enough to fit your mood, whether you’re craving something rich or lighter. Trust me, you’re going to love this one!

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