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If you’re searching for a cozy, comforting dish that feels like a warm hug in a bowl, this Baked Potato Soup Recipe is exactly what you need. It’s creamy, cheesy, and packed with the hearty goodness of tender russet potatoes, enriched by savory bacon and sharp cheddar. Each spoonful delivers a perfect balance of flavors and textures, making it an ideal meal for chilly evenings or whenever you crave that homemade comfort food magic.
Ingredients You’ll Need
This Baked Potato Soup Recipe calls for simple, wholesome ingredients that come together to create a flavorful and satisfying dish. Every item plays a key role, whether it’s lending richness, texture, or that perfect savory note.
- 4 large russet potatoes, peeled and diced: The star of the dish; these potatoes give the soup its creamy, hearty base.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the onions and garlic beautifully.
- 1 medium onion, diced: Infuses a mild sweetness and depth to the soup’s flavor.
- 2 cloves garlic, minced: Brings an aromatic punch that elevates the overall taste.
- 4 cups chicken broth: Forms the flavorful liquid base that cooks the potatoes until tender.
- 1 cup heavy cream: Adds luxurious creaminess that makes the soup silky smooth.
- 1/2 cup sour cream: Offers a slight tang and richness, balancing the flavors perfectly.
- 1 teaspoon salt: Enhances all the other ingredients and rounds out the taste.
- 1/2 teaspoon black pepper: Adds just the right hint of spice and warmth.
- 1/2 teaspoon garlic powder: Reinforces the garlic flavor for a deeper savory note.
- 1/2 cup shredded cheddar cheese, plus more for garnish: Melts into the soup for a cheesy, gooey delight.
- 4 slices cooked bacon, crumbled, plus more for garnish: Contributes crispy, smoky bursts throughout the soup.
- 2 green onions, chopped, for garnish: Adds a fresh, vibrant contrast in flavor and color.
- 1 tablespoon fresh parsley, chopped (optional, for garnish): Gives a subtle herbaceous note and brightens the presentation.
How to Make Baked Potato Soup Recipe
Step 1: Cook the Potatoes and Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing them just until fragrant and softened—this builds the flavor foundation for your soup. Next, add diced russet potatoes and chicken broth, bringing everything to a boil. Once boiling, reduce the heat and let it all simmer gently for around 15 to 20 minutes until the potatoes are tender enough to mash with a spoon.
Step 2: Blend the Soup
When the potatoes are perfectly cooked, it’s time to make the soup luxuriously smooth. Use an immersion blender right in the pot to puree until creamy. If you don’t own one, carefully scoop the mixture into a regular blender in batches to avoid spills. Return the blended soup to the pot afterward so you can continue cooking.
Step 3: Add the Cream and Seasonings
Now comes the magic moment of stirring in the heavy cream and sour cream to give the soup that rich, velvety taste and texture. Season with salt, black pepper, and a sprinkle of garlic powder to make sure every bite sings with flavor. Keep the soup warm over low heat without letting it boil.
Step 4: Stir in Cheese and Bacon
Once the soup’s base is perfectly creamy, fold in the shredded cheddar cheese and crumbled bacon. Stir gently until the cheese melts into the soup and it turns irresistibly smooth and indulgent. This step transforms the dish from simple soup to a comforting feast.
Step 5: Serve and Garnish
Ladle your warm soup into bowls and top with extra shredded cheese, bacon bits, finely chopped green onions, and if you like, a sprinkle of fresh parsley. These garnishes add layers of texture and flavor, making each spoonful more exciting and colorful.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishes really elevate this Baked Potato Soup Recipe to the next level. Crisp bacon crumbles add that delightful crunch, while shredded cheddar melts on top for gooey yumminess. Chopped green onions give a fresh bite and a pop of color, and a light sprinkle of parsley adds herbal brightness that balances the richness beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls that you can dunk right into the creamy goodness. A crisp garden salad offers a refreshing contrast, and roasted vegetables provide an earthy complement. For a heartier meal, consider serving alongside grilled cheese sandwiches or a simple green bean almondine.
Creative Ways to Present
For a charming twist, serve the soup in hollowed-out mini bread bowls—this not only looks delightful but adds an extra savory bite. Alternatively, layering a sprinkle of cheddar and bacon on top just before serving creates a cozy “loaded potato” effect. For a special occasion, garnish with a dollop of sour cream shaped like a swirl, finishing with chives instead of green onions for a different herbaceous note.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup Recipe keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen after resting, making it a perfect make-ahead dish for busy days.
Freezing
Because of the dairy content, freezing the soup isn’t generally recommended as the texture may change slightly after thawing, becoming a bit grainy or separated. If you decide to freeze it, do so before adding the cream and sour cream, and then stir them in fresh after reheating.
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally to prevent sticking or burning. Adding a splash of broth, water, or cream can help restore the creamy texture if the soup feels too thick. Microwave reheating is fine for quick meals, but take care to heat evenly and stir often.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap chicken broth for vegetable broth and omit the bacon or replace it with crispy smoked tempeh or mushroom bacon for that smoky flavor.
What type of potatoes work best?
Russet potatoes are ideal for this soup because of their starchy texture, which breaks down nicely and creates that creamy thickness you want in a baked potato soup.
Can I use low-fat alternatives for the cream and sour cream?
Yes, you can substitute with half-and-half or full-fat milk and use Greek yogurt instead of sour cream, but the soup will be slightly less rich and creamy.
How do I make the soup thicker?
If you prefer a thicker soup, reduce the amount of broth slightly or add a bit more potato before blending. Alternatively, simmer the soup longer uncovered to let some liquid evaporate.
Can I prepare this soup in a slow cooker?
Yes, you can sauté the onions and garlic first, then add all ingredients except the dairy to the slow cooker and cook on low for 6-8 hours. Stir in cream, sour cream, cheese, and bacon at the end just before serving.
Final Thoughts
This Baked Potato Soup Recipe is a total crowd-pleaser that’s as comforting as it is delicious. It’s wonderfully easy to make, uses simple ingredients you likely have on hand, and feels like a warm, filling embrace with every spoonful. Don’t wait for a chilly night—give this recipe a try and watch it quickly become one of your favorite go-to meals.
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Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup features tender potatoes blended into a smooth base, enriched with cheddar cheese, bacon, and a touch of sour cream. Perfect for a cozy meal, this hearty soup is garnished with crispy bacon, shredded cheese, green onions, and fresh parsley, making it a delicious and satisfying dish for any occasion.
Ingredients
Soup Ingredients
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese, plus more for garnish
- 4 slices cooked bacon, crumbled, plus more for garnish
- 2 green onions, chopped, for garnish
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the potatoes: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot.
- Add the cream: Stir in the heavy cream, sour cream, salt, pepper, and garlic powder. Heat the soup over low heat until it’s warmed through.
- Stir in the cheese and bacon: Add the shredded cheddar cheese and crumbled bacon to the soup, stirring until the cheese is melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with extra cheese, bacon, green onions, and fresh parsley (if using). Serve warm and enjoy!
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegetarian option, use vegetable broth and omit bacon or use vegetarian bacon alternatives.
- If you prefer a chunkier texture, blend only half of the soup and stir in the rest of the potato chunks.
- Garnishes are flexible: feel free to add sour cream dollops or chopped chives.
- Be cautious when blending hot soup; let it cool slightly or vent the blender lid for safety.
