EASY BAKED POTATO SOUP

Imagine the comforting aroma of perfectly baked potatoes mingling with creamy, cheesy goodness, topped with crispy bacon and a dollop of sour cream. This Baked Potato Soup is like a warm hug in a bowl, and I promise, you’re going to absolutely nail it.

The Dream Team: Ingredients You’ll Need

For the Baked Potatoes:

• 4 large Russet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Soup:

• 4 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup milk (whole or 2%)
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese, plus more for topping
• 1/2 cup sour cream, plus more for topping
• 4 slices bacon, cooked and crumbled, plus more for topping
• 2 green onions, thinly sliced, for topping
• Salt and pepper to taste

Let’s Bake Those Spuds to Perfection

Okay, friend, the first step is crucial: baking the potatoes properly. This isn’t just about cooking them; it’s about creating that fluffy, flavorful base for our soup. Here’s how to do it:

1. Preheat your oven to 400°F (200°C).
2. While the oven is heating up, wash and dry your potatoes. Poke each potato several times with a fork – this lets steam escape and prevents explosions!
3. Rub the potatoes with olive oil and sprinkle generously with salt and pepper. This gives them a delicious, crispy skin.
4. Place the potatoes directly on the oven rack (or on a baking sheet if you prefer less mess) and bake for 45-60 minutes, or until they are easily pierced with a fork. The cooking time can vary depending on the size of your potatoes.
5. Let the potatoes cool slightly before handling.

From Baked Potato to Beautiful Soup: Step-by-Step Instructions

Alright, now for the fun part! We’re taking those perfectly baked potatoes and transforming them into a creamy, dreamy soup. Don’t worry, I’ll walk you through every step. If you’re looking for another creamy potato soup, try my Creamy Potato Soup!

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic – burnt garlic can ruin the whole dish!

Step 2: Create a Roux

1. Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the soup. Make sure to cook out the raw flour taste – that’s key!

Step 3: Build the Soup Base

1. Gradually whisk in the chicken broth, making sure to break up any lumps that may have formed from the roux.
2. Bring the mixture to a simmer.

Step 4: Potato Power!

1. While the soup base is simmering, scoop out the flesh of the baked potatoes, leaving the skins behind (you can discard the skins or save them for another use, like potato skins appetizers!).
2. Add the potato flesh to the pot. Use an immersion blender to partially blend the soup. You want some chunks of potato remaining for texture – we’re not going for baby food here! If you don’t have an immersion blender, you can carefully transfer portions of the soup to a regular blender, blend until smooth, and then return it to the pot. Be cautious when blending hot liquids!

Step 5: Creaminess and Cheese

1. Stir in the milk, heavy cream, and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through, stirring occasionally.
2. Stir in the sour cream. Be sure not to boil the soup after adding the sour cream, as it can curdle.

Step 6: Season to Perfection

1. Season the soup with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away, so start with a little and adjust as needed.

The Grand Finale: Topping Time!

This is where you get to be creative! Toppings are what take this Baked Potato Soup from good to amazing. Here are my suggestions, but feel free to get wild and add your own favorites.

• Crumbled bacon (a must-have!)
• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• A sprinkle of paprika for color
• Hot sauce for a little kick

Troubleshooting Tips: Because Things Happen in the Kitchen

Even the best recipes can sometimes go awry. Here are a few common issues and how to fix them:

• Soup is too thick: Add more chicken broth or milk until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the soup to thicken it.
• Soup is bland: Add more salt, pepper, or other seasonings to taste. A dash of hot sauce or a squeeze of lemon juice can also brighten up the flavor.
• Cheese isn’t melting smoothly: Make sure the soup isn’t too hot. If it is, reduce the heat to low and stir continuously until the cheese is melted. You can also try using a different type of cheese that melts more easily.

Serving Suggestions and Sides

This Baked Potato Soup is hearty enough to be a meal on its own, but it’s also delicious served with a side salad or some crusty bread for dipping. If you’re in the mood for more potato goodness, you might also enjoy my Tater Tot Casserole Bake! Or for a lighter option, try Mexican Street Corn Soup Crockpot.

It pairs well with a simple green salad with a vinaigrette dressing. You can also serve it alongside grilled cheese sandwiches or toasted baguette slices. You can also try my Chicken Potato Perfection or Lasagna Soup for other flavorful options!

Make Ahead and Storage Instructions

Good news! This Baked Potato Soup can be made ahead of time. Simply prepare the soup according to the instructions, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup gently on the stovetop or in the microwave, stirring occasionally. You can also freeze the soup for up to 2 months. Thaw it in the refrigerator overnight before reheating. Keep in mind that the texture may change slightly after freezing and thawing.

Spice it Up with Variations

The beauty of this recipe is its versatility. Feel free to experiment with different ingredients and flavors to create your own unique version of Baked Potato Soup. Here are a few ideas to get you started:

• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little heat.
• Cheesy: Use a blend of different cheeses, such as Monterey Jack, Gruyere, or pepper jack.
• Vegetarian: Use vegetable broth instead of chicken broth.
• Loaded: Add other toppings, such as diced ham, sautéed mushrooms, or roasted vegetables.
• Sausage: For a heartier soup, consider using sausage, like in this Sausage Soup.

Final Thoughts

There you have it – a foolproof recipe for Baked Potato Soup that’s sure to become a family favorite. I hope you enjoy making and eating this comforting and delicious soup as much as I do. Happy cooking!