ULTIMATE BAKED POTATO SOUP

I remember one particularly blustery autumn evening, curled up on the couch with my grandmother, the scent of roasting potatoes wafting from the kitchen – she always knew how to make a day feel warmer. Her secret? A hearty, creamy bowl of her famous Baked Potato Soup, a recipe passed down through generations. Today, I’m sharing my version of this comforting classic with you, promising a soup that will not only warm you from the inside out but also become a cherished family favorite.

The Magic of Baked Potato Soup: Why You’ll Love This Recipe

Let’s be honest, who doesn’t love a loaded baked potato? All that creamy, cheesy, bacon-y goodness in one delightful package? Well, imagine all of that transformed into a velvety smooth soup! That’s the magic of Baked Potato Soup. It’s comfort food at its finest, and it’s surprisingly easy to make at home. I’m going to walk you through every step, sharing my best tips and tricks for achieving soup perfection. You’ll find that this is a recipe you return to again and again.

What Makes This Baked Potato Soup Special?

So many baked potato soup recipes exist, but I believe a few key elements set this one apart:

• The Baking Method: We’re not just boiling the potatoes; we’re baking them. This brings out a natural sweetness and gives the soup a deeper, richer flavor.
• The Creamy Base: We’re using a combination of milk, cream, and a touch of cream cheese for ultimate creaminess and tang.
• The Toppings: A generous topping bar is essential! Think crispy bacon, shredded cheese, sour cream (or Greek yogurt for a healthier twist), chives, and maybe even a sprinkle of red pepper flakes for a little kick.
• The Simplicity: Despite its incredible flavor, this soup is surprisingly simple to make with ingredients you likely already have on hand.

Ingredients You’ll Need

Here’s a breakdown of the key ingredients you’ll need to create your masterpiece of Baked Potato Soup:

• Potatoes: Russet potatoes are the classic choice for their fluffy texture and mild flavor. About 2-3 large potatoes will do the trick.
• Bacon: Because, bacon! Use your favorite kind – thick-cut is always a winner.
• Onion and Garlic: These aromatics form the base of our flavor. Yellow onion is my go-to, but you can use white onion if that’s what you have.
• Butter: For sautéing the onion and garlic, and adding richness to the soup.
• Flour: A little flour helps to thicken the soup.
• Chicken Broth: Adds depth of flavor. You can also use vegetable broth if you prefer.
• Milk and Cream: The key to a creamy soup! I use a combination of whole milk and heavy cream for the best texture. You can substitute half-and-half for the cream if you want to lighten it up a bit.
• Cream Cheese: Adds a subtle tang and extra creaminess.
• Cheddar Cheese: A must-have for that classic baked potato flavor.
• Salt and Pepper: To season to taste.
• Toppings: Bacon bits, shredded cheddar cheese, sour cream, chopped chives, green onions – the sky’s the limit!

Step-by-Step Guide to Making the Best Baked Potato Soup

Now, let’s get cooking! Here’s a detailed guide to making this amazing Baked Potato Soup, with all my insider tips and tricks.

Step 1: Bake the Potatoes

First, preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then prick them several times with a fork. This allows steam to escape while they bake, preventing them from exploding. Rub the potatoes with a little olive oil and sprinkle with salt. Place them directly on the oven rack (or on a baking sheet if you prefer) and bake for 45-60 minutes, or until they are easily pierced with a fork.

Pro Tip: Baking the potatoes directly on the oven rack allows the skin to get nice and crispy. If you prefer softer skin, bake them on a baking sheet.

Step 2: Cook the Bacon

While the potatoes are baking, cook the bacon until crispy. You can cook it in a skillet over medium heat or bake it in the oven at 400°F (200°C) for about 15-20 minutes. Once cooked, remove the bacon from the pan and drain it on paper towels. Crumble it once it’s cool enough to handle.

Pro Tip: Save the bacon grease! You can use it to sauté the onion and garlic for extra flavor. Just be sure to strain it first to remove any bits of bacon.

Step 3: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter (or bacon grease) over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Step 4: Make the Roux

Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help to thicken the soup. Cooking the flour helps to remove its raw taste.

Step 5: Add the Broth and Milk

Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low. Stir in the milk and cream.

Pro Tip: Adding the broth slowly and whisking constantly is crucial for preventing lumps. If you do get lumps, you can use an immersion blender to smooth out the soup later.

Step 6: Add the Potatoes

Once the potatoes are cool enough to handle, carefully scoop out the flesh, leaving the skins behind (you can discard the skins, or save them to make potato skins!). Add the potato flesh to the soup. Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.

Step 7: Stir in the Cheese and Cream Cheese

Stir in the shredded cheddar cheese and cream cheese until melted and smooth. Season with salt and pepper to taste.

Step 8: Garnish and Serve

Ladle the soup into bowls and garnish with your favorite toppings. I highly recommend bacon bits, shredded cheddar cheese, sour cream, and chopped chives. Get creative and add whatever you like!

Tips and Tricks for Perfect Baked Potato Soup

Here are a few extra tips and tricks to ensure your Baked Potato Soup is a resounding success:

• Don’t Over-Blend: It’s nice to have some chunks of potato in the soup for texture. Avoid over-blending it until it’s completely smooth.
• Adjust the Thickness: If the soup is too thick, add a little more milk or broth until it reaches your desired consistency. If it’s too thin, you can simmer it for a few more minutes to allow it to thicken.
• Add a Touch of Spice: A pinch of cayenne pepper or a dash of hot sauce can add a nice kick to the soup.
• Make it Ahead: Baked Potato Soup is even better the next day! The flavors have time to meld together.
• Freeze it for Later: Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Variations and Adaptations

Want to put your own spin on this classic soup? Here are a few ideas:

• Loaded Baked Potato Soup: Add corn, black beans, and diced tomatoes for a Southwestern twist.
• Broccoli Cheddar Baked Potato Soup: Add steamed broccoli florets to the soup.
• Spicy Baked Potato Soup: Add diced jalapeños or a pinch of red pepper flakes.
• Vegan Baked Potato Soup: Use plant-based milk and cream, and omit the bacon and cheese. You can use nutritional yeast for a cheesy flavor.

Serving Suggestions

Baked Potato Soup is a meal in itself, but it’s also delicious served with a side of crusty bread, a grilled cheese sandwich, or a salad. It’s the perfect comfort food for a chilly day, and it’s sure to be a hit with the whole family. You could also pair it with Minestrone Soup for a complete soup-themed meal.

Other Soup Recipes You Might Enjoy

If you’re a soup lover like me, you’ll definitely want to check out these other delicious soup recipes:

• Mexican Street Corn White Chicken Chili: A creamy and flavorful chili with a hint of sweetness.
• Mexican Street Corn Soup Crockpot: Another take on the delicious street corn flavor in an easy crockpot recipe.
• Sausage Soup: A hearty and flavorful soup with Italian sausage and vegetables.
• Creamy Potato Soup: A simpler version of potato soup, perfect for a quick and easy meal. Consider how this compares to the Baked Potato Soup!
• Creamy Chicken Chili: A comforting and flavorful chili with chicken, beans, and a creamy base.

Frequently Asked Questions (FAQ)

Here are some common questions people have about making Baked Potato Soup:

Can I use different types of potatoes?

While russet potatoes are the classic choice, you can use other types of potatoes, such as Yukon Gold or red potatoes. Keep in mind that different potatoes will have different textures and flavors.

Can I make this soup in a slow cooker?

Yes, you can! Bake the potatoes as directed, then add them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Blend the soup with an immersion blender before serving.

Can I use frozen potatoes?

I don’t recommend using frozen potatoes for this soup, as they tend to be mushy and won’t give you the same texture as baked potatoes.

How long does Baked Potato Soup last in the refrigerator?

Baked Potato Soup will last for 3-4 days in the refrigerator.

Can I add meat other than bacon?

Absolutely! Consider adding cooked and crumbled sausage, shredded chicken, or even ham.

The Ultimate Recipe for Baked Potato Soup

Here is the complete recipe, ready for you to print and keep handy!

Ingredients

• 2-3 large russet potatoes
• 6 slices bacon
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Toppings: bacon bits, shredded cheddar cheese, sour cream, chopped chives

Instructions

1. Preheat oven to 400°F (200°C). Wash and scrub potatoes, prick with a fork, rub with olive oil and salt. Bake for 45-60 minutes, or until tender.
2. Cook bacon until crispy. Drain on paper towels and crumble.
3. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute, until fragrant.
4. Sprinkle flour over onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
5. Slowly pour in chicken broth, whisking constantly to prevent lumps. Bring to a simmer, then reduce heat to low. Stir in milk and cream.
6. Once potatoes are cool enough to handle, scoop out the flesh and add to the soup. Use an immersion blender to partially blend the soup.
7. Stir in cheddar cheese and cream cheese until melted and smooth. Season with salt and pepper.
8. Ladle into bowls and garnish with bacon bits, shredded cheddar cheese, sour cream, and chopped chives.
9. Enjoy!

Conclusion

So there you have it – my ultimate recipe for Baked Potato Soup! I truly believe this will become a staple in your kitchen, a recipe you’ll turn to time and again for comfort and deliciousness. Don’t be afraid to experiment with different toppings and variations to make it your own. Now go forth and create some soup magic!

Lady Maria

ULTIMATE BAKED POTATO SOUP

This creamy and comforting baked potato soup transforms the flavors of a loaded baked potato into a velvety smooth soup. Baking the potatoes brings out their natural sweetness, while bacon, cheese, and sour cream add richness and flavor. This recipe is easy to make and perfect for a chilly day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 large russet potatoes
• 6 slices bacon
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• Salt to taste
• Pepper to taste
• Olive oil for potatoes
• Bacon bits for topping
• Shredded cheddar cheese for topping
• Sour cream for topping
• Chopped chives for topping

Equipment

• Oven
• Fork
• Baking sheet (optional)
• Skillet or frying pan
• paper towels
• large pot or Dutch oven
• knife
• Cutting board
• whisk
• Immersion blender or regular blender
• Bowls

Method

 

1. Preheat oven to 400°F (200°C).
2. Wash and scrub potatoes, prick with a fork, rub with olive oil and salt.
3. Bake for 45-60 minutes, or until tender.
4. Cook bacon until crispy.
5. Drain on paper towels and crumble.
6. In a large pot or Dutch oven, melt butter over medium heat.
7. Add onion and cook until softened, about 5-7 minutes.
8. Add garlic and cook for 1 minute, until fragrant.
9. Sprinkle flour over onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
10. Slowly pour in chicken broth, whisking constantly to prevent lumps.
11. Bring to a simmer, then reduce heat to low. Stir in milk and cream.
12. Once potatoes are cool enough to handle, scoop out the flesh and add to the soup.
13. Use an immersion blender to partially blend the soup.
14. Stir in cheddar cheese and cream cheese until melted and smooth. Season with salt and pepper.
15. Ladle into bowls and garnish with bacon bits, shredded cheddar cheese, sour cream, and chopped chives.
16. Enjoy!

Notes

Don’t over-blend the soup; it’s best with some chunks of potato. Adjust the thickness with more milk or broth as needed. For a spicier soup, add a pinch of cayenne pepper. This soup can be made ahead of time and is even better the next day. It can also be frozen for up to 3 months. Consider adding cooked sausage, shredded chicken, or ham. For variations, try loaded baked potato soup with corn, black beans, and diced tomatoes; broccoli cheddar baked potato soup with steamed broccoli; spicy baked potato soup with jalapeños; or vegan baked potato soup with plant-based milk, cream, and nutritional yeast.