If you have ever wondered how to transform simple ingredients into a bowl of pure comfort, look no further than this Baked Potato Soup Recipe. It’s creamy, rich, and packed with all the cozy, familiar flavors of a loaded baked potato, but in a warm, spoonable form that feels like a big, delicious hug on a chilly day. Trust me, once you try this soup, it will quickly become one of your go-to meals for easy weeknight dinners or anytime you need a little taste of home.
Ingredients You’ll Need
This Baked Potato Soup Recipe uses straightforward, everyday ingredients, each playing a key role in creating layers of flavor and luscious texture. From the russet potatoes that give it heart and substance to the sharp cheddar cheese adding richness and tang, every component is essential.
- Russet potatoes: The perfect starchy base, baked and cooled to build a creamy yet hearty texture.
- Olive oil: Provides a subtle fruitiness and helps soften the onions for a sweet depth.
- Onion: Adds aromatic sweetness when finely chopped and sautéed.
- Garlic: A few cloves bring a gentle warmth and savory punch.
- Unsalted butter: Creamy and indulgent, it forms the base for the roux.
- All-purpose flour: Thickens the soup beautifully without heaviness.
- Whole milk: Contributes richness and a smooth finish to the broth.
- Chicken or vegetable broth: Balances the creamy milk with savory depth.
- Shredded cheddar cheese: Melts into every spoonful for that classic sharpness and gooey texture.
- Sour cream: Adds a tangy creaminess that brightens the soup.
- Salt and black pepper: Key seasonings to enhance all flavors.
- Optional toppings: Chopped green onions, crumbled bacon, and extra cheese offer personalized finishing touches.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the base
Start by peeling and roughly chopping the baked russet potatoes; these give the soup its comforting potato flavor and hearty consistency. In a large pot, warm the olive oil over medium heat and add finely chopped onions, cooking them until they become soft and translucent, which builds a natural sweetness that forms the soup’s depth of flavor. Include the minced garlic and let it cook for just a minute to release its aromatic notes without overpowering the dish.
Step 2: Make the roux
Add the butter to the pot and let it melt completely. Once melted, sprinkle in the flour and whisk constantly for one to two minutes. This step is critical to avoid lumps and to cook off the raw flour taste. Your roux will give the soup that luscious, velvety texture that makes every spoonful so satisfying.
Step 3: Add the liquid
Slowly pour in the whole milk while whisking continuously to maintain a smooth texture. Follow with the chicken or vegetable broth, continuing to stir until the mixture thickens slightly. This creates an indulgent, creamy base that perfectly balances the richness of the potatoes and cheese.
Step 4: Incorporate potatoes and seasonings
Return the chopped baked potatoes to the pot. Use a potato masher to break them down just enough to your desired thickness—some chunks for texture or completely smooth, it’s your choice! Stir in shredded cheddar cheese, sour cream, salt, and pepper, then let everything meld over low heat until the soup is warmed through and perfectly creamy.
How to Serve Baked Potato Soup Recipe
Garnishes
The fun of this Baked Potato Soup Recipe is all the ways you can dress it up. Top it off with freshly chopped green onions to add a pop of vibrant color and mild oniony crunch. Crispy crumbled bacon brings irresistible smoky notes, while extra shredded cheddar cheese melts into gooey pockets of flavor right in your bowl.
Side Dishes
This hearty soup pairs beautifully with a crisp garden salad or warm crusty bread to soak up every last drop. For a heartier meal, try serving it alongside roasted vegetables or a simple grilled cheese sandwich, creating a cozy duo that’s always a crowd-pleaser.
Creative Ways to Present
For a special touch, serve the soup in small, hollowed-out bread bowls, turning your meal into an edible creation that’s as fun as it is tasty. Alternatively, layer the soup with diced bacon and chives in clear glass mugs for a layered, elegant look that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup Recipe holds up wonderfully in the fridge. Store any leftover soup in an airtight container, where it will keep fresh for up to four days. You’ll notice it thickens overnight, but don’t worry—that just means it’s even better when reheated and stirred with a little extra broth or milk.
Freezing
If you want to stash some soup for later meals, this recipe freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It will keep its flavor and texture for up to two months. When ready to eat, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your soup slowly over low heat, stirring often to prevent scorching. If the soup has thickened after refrigeration or freezing, simply loosen it with a splash of milk or broth until it reaches that dreamily creamy consistency you fell in love with.
FAQs
Can I make this soup vegetarian?
Absolutely! By using vegetable broth instead of chicken broth and skipping bacon toppings, you’ll have a rich, delicious vegetarian version of this Baked Potato Soup Recipe that still bursts with flavor and comfort.
What type of potatoes work best?
Russet potatoes are ideal thanks to their starchy nature, which breaks down beautifully to give the soup its creamy texture while still holding some chunks for an enjoyable bite.
How thick should the soup be?
This recipe allows for flexibility. You can mash the potatoes until smooth for a thick, creamy soup or leave some larger chunks for a more rustic feel. Adjust the thickness by adding broth or milk if needed.
Can I make this soup dairy-free?
With a few swaps, yes. Use dairy-free milk alternatives and vegan butter, and make sure the cheese and sour cream are replaced with suitable non-dairy versions to keep the creamy texture without dairy.
What toppings do you recommend?
Chopped green onions, crispy bacon, extra cheddar cheese, and a dollop of sour cream are classic and delicious toppings. Feel free to get creative with chives, smoked paprika, or even a sprinkle of crispy fried onions.
Final Thoughts
This Baked Potato Soup Recipe is one of those magical dishes that feels like a warm welcome on a cold day. Simple ingredients come together to create something truly comforting and rich without any fuss. I hope you give it a try soon and discover how easy it is to bring a little comfort food joy into your kitchen with every spoonful.
Print
Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Baked Potato Soup features tender russet potatoes blended into a rich, cheesy broth. Enhanced with onions, garlic, and a velvety roux base, it’s a perfect meal for chilly days. Customize with toppings like green onions, bacon, or extra cheese for a hearty, satisfying dish.
Ingredients
Main Ingredients
- 4 large russet potatoes, baked and cooled
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Chopped green onions
- Crumbled bacon
- Extra shredded cheddar cheese
Instructions
- Prepare Potatoes: Peel and roughly chop the baked and cooled russet potatoes, then set them aside for later use.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Add the unsalted butter to the pot and allow it to melt completely. Sprinkle the all-purpose flour over the melted butter and whisk constantly for 1 to 2 minutes to form a smooth roux without browning.
- Add Liquids: Slowly pour in the whole milk while whisking to avoid lumps. Then, whisk in the chicken or vegetable broth. Continue stirring until the mixture becomes smooth and starts to thicken slightly.
- Incorporate Potatoes and Mash: Add the chopped baked potatoes to the pot. Using a potato masher, break down the potatoes to your preferred soup consistency—whether chunky or smooth.
- Finish Soup: Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Cook the soup over low heat, stirring occasionally until it is heated through and the cheese is fully melted and incorporated.
- Serve with Toppings: Ladle the soup into bowls and add your favorite optional toppings such as chopped green onions, crumbled bacon, or extra cheese for an added burst of flavor.
Notes
- Make this soup vegetarian by using vegetable broth and omitting bacon toppings.
- For extra richness, substitute some of the milk with heavy cream.
- Leftover soup tends to thicken after refrigeration; thin it with a splash of broth or milk when reheating.
- This soup can be prepared ahead and refrigerated for up to 3 days or frozen for up to 2 months.
