There’s nothing quite like a warm bowl of baked potato soup on a chilly day. Rich, creamy, and packed with comforting flavors, this recipe is a weeknight lifesaver. With simple pantry ingredients and minimal prep, you can have a hearty, restaurant-style soup ready in just 30 minutes.
What Is Baked Potato Soup?
Baked Potato Soup is the ultimate comfort food it’s creamy, cheesy, and loaded with flavor. Imagine the taste of a loaded baked potato turned into a silky soup.
The combination of soft potatoes, melted cheese, crispy bacon, and a touch of sour cream creates a cozy meal that hits all the right notes. It’s easy, family-friendly, and perfect for cold evenings or weekend gatherings.
Ingredients You’ll Need
Here’s everything you need to make this delicious, creamy soup:
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 3 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups milk (whole or 2%)
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
- Salt and pepper, to taste
- Chopped green onions, for garnish
These ingredients make a thick, hearty soup with the rich flavor of baked potatoes in every spoonful.
Step-by-Step Instructions
Step 1: Cook the Bacon
In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving about one tablespoon of bacon fat in the pot.
Step 2: Sauté the Onion and Garlic
Add butter to the same pot. Once melted, add the diced onion and cook until soft and translucent (about 3–4 minutes). Add garlic and cook for another 30 seconds.
Step 3: Build the Base
Gradually sprinkle in the flour and stir to form a smooth roux. Slowly pour in the chicken broth and milk, whisking continuously to avoid lumps. Add the diced potatoes and bring the mixture to a gentle boil until the soup starts to thicken and become creamy. Cook for 15–20 minutes, or until potatoes are fork-tender.
Step 4: Blend and Finish
Use a potato masher for a chunkier texture or an immersion blender for a smoother soup. Stir in the sour cream and shredded cheese until fully melted, creating a rich, creamy texture with delicious cheesy flavor.
Step 5: Garnish and Serve
Ladle the soup into bowls and top with crispy bacon, cheddar cheese, and green onions. Serve warm and enjoy your cozy homemade baked potato soup!
Tips, Variations & Why You’ll Love It
- Make it lighter: Use reduced-fat milk or Greek yogurt instead of sour cream.
- For a vegetarian baked potato soup, simply skip the bacon and substitute vegetable broth for a delicious, meat-free version that’s still rich and creamy.
- Thicker texture: Add more potatoes or reduce the milk slightly.
- Meal prep friendly: Stores perfectly in the fridge for up to 3 days.
- Freeze tip: Cool completely and freeze in airtight containers for up to 3 months.
FAQs
Can I use leftover baked potatoes?
Yes! Simply peel and cube them, then add directly in Step 3.
What cheese works best?
Sharp cheddar gives the best flavor, but you can also use Colby Jack or a blend.
Can I make it dairy-free?
Yes replace milk with oat milk and omit cheese or use vegan cheese alternatives.
Why is my soup too thick?
Just whisk in a bit more broth or milk until it reaches your preferred consistency.
Conclusion
This Easy Baked Potato Soup delivers creamy, comforting goodness in every bite. It’s hearty enough for dinner, easy enough for weekdays, and so satisfying you’ll want seconds.
✨ Try it tonight, and don’t forget to share your version on Pinterest or tag @EatTreatsRecipes on Instagram we’d love to see your cozy bowl!