Baked Potato Soup Recipe: The Creamy Bowl of Happiness You’ve Been Craving!

There’s nothing quite like a warm, creamy bowl of baked potato soup to chase away the chill of a cold day.

Rich, hearty, and satisfying, this soup brings all the comforting flavors of a loaded baked potato into a spoonful of joy.

This recipe will become a favorite whether you’re cooking for your family, hosting a gathering, or simply treating yourself.

Let’s dive into the details and make this soul-warming dish together.

Why You’ll Love This Recipe

Creamy and Hearty: This soup perfectly balances velvety smoothness and chunky potatoes.
Simple Ingredients: Everything you need is likely already in your kitchen.
Customizable: You can adapt the recipe to suit your dietary needs or preferences.
Crowd-Pleaser: A guaranteed hit at family dinners, potlucks, or casual weeknights.

Ingredients You’ll Need

Here’s what you’ll need to make this baked potato soup:

Core Ingredients:

4 large potatoes: Russet or Yukon Gold work best for a creamy texture.
4 cups broth: Chicken or vegetable, depending on your preference.
2 cups milk or cream: Regular, half-and-half, or a non-dairy alternative.
1 cup shredded cheese: Cheddar is classic, but feel free to mix it up.
1/2 cup sour cream: For that tangy, rich flavor.

Add-ins and Toppings:

Bacon: Cooked and crumbled for extra indulgence.
Green onions: Thinly sliced for freshness.
Extra cheese: Because there’s no such thing as too much cheese.
Optional: Garlic, onions, or fresh herbs like thyme or parsley.

Substitutions:

Dairy-free? Use plant-based milk and cheese.
Gluten-free? No thickener is needed if you blend the soup partially for natural thickness.

How to Make Baked Potato Soup

Step 1: Prep Your Potatoes

Bake or boil the potatoes. If you want that signature baked flavor, bake your potatoes at 400°F for 50-60 minutes. If you’re short on time, peel and boil them until tender.
Once cool, peel the skins (if baked) and dice them into chunks.

Step 2: Sauté Aromatics

In a large pot, sauté diced onion and minced garlic in butter until fragrant and translucent. This builds a flavorful base.

Step 3: Combine Ingredients

Add your broth to the pot and bring to a gentle simmer.
Stir in the diced potatoes and mash some with a fork or potato masher to create a creamy texture while leaving chunks for heartiness.

Step 4: Thicken the Soup

Stir in the milk or cream and shredded cheese. Mix well until the cheese melts completely, creating a smooth and luscious consistency.

Step 5: Season and Finish

Add salt, pepper, and any additional seasonings to taste. Stir in sour cream for an extra layer of flavor.

Step 6: Serve with Toppings

Ladle the soup into bowls and top with crispy bacon, green onions, extra cheese, or your favorite garnishes.

Tips for Success

1. Choose the Right Potatoes: Russet potatoes yield the creamiest texture, while Yukon Gold adds a buttery flavor.
2. Achieve the Perfect Consistency: Blend a portion of the soup for a silky base, leaving some potato chunks for texture.
3. Season as You Go: Potatoes absorb a lot of flavor, so taste frequently to get the seasoning just right.
4. Prevent Curdling: Add cream slowly over low heat to prevent it from separating.

Customizations and Variations

Loaded Baked Potato Soup: For a fully loaded experience, add all your favorite toppings, including sour cream, bacon, and chives.
Healthier Version: Swap heavy cream for light cream or Greek yogurt.
Vegetarian-Friendly: Use vegetable broth and skip the bacon. Add smoked paprika for a hint of smoky flavor.
Spicy Kick: Stir in chopped jalapeños or a splash of hot sauce for some heat.

Serving Suggestions

Pair this soup with a slice of crusty bread or a simple side salad. It’s also perfect on its own, but why stop there? Add roasted veggies or a sandwich to make it a full meal.

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Warm on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup stores beautifully. You can make it a day ahead and reheat it when ready to serve. The flavors deepen as they sit.

How do I thicken or thin the soup?

To thicken, mash more potatoes or add a cornstarch slurry. To thin, stir in extra broth or milk until you reach the desired consistency.

What’s the best way to reheat without losing the creamy texture?

Reheat gently on the stovetop over low to medium heat, stirring often. Avoid boiling to keep the cream from separating.

Can I skip the sour cream?

Yes! You can substitute Greek yogurt or leave it out altogether for a slightly less tangy soup.

Let’s Get Cooking!

Now that you have all the tips and tricks, it’s time to whip up this delicious baked potato soup. Customize it to your liking, top it with all your favorite garnishes, and savor every spoonful.

Don’t forget to share your creations and let us know how it turned out. Happy cooking!