Baked Potato Soup is the ultimate comfort food, packing all the warm, creamy goodness of a loaded baked potato into a hearty soup. This recipe combines tender potatoes, rich broth, and a medley of toppings like crisp bacon, sharp cheddar cheese, and green onions. It’s perfect for chilly evenings or when you’re in need of a cozy meal that warms you from the inside out. Not only is it delicious, but it’s also a simple, satisfying dish that can easily be made ahead or customized to your taste.
Why You Will Love This Recipe
You will fall in love with this baked potato soup recipe for several reasons. First and foremost, the flavors are unbeatable; the creamy base melds beautifully with the smoky bacon and sharp cheese, creating a comforting bowl of goodness. The ease of cooking is another highlight — with just a few simple steps, you can whip up a pot of soup that looks and tastes like it took hours. This recipe also aligns well with busy lifestyles, as it can be made in one pot and is ideal for meal prepping. Plus, the ingredients are easily accessible, making it a go-to recipe for any home cook.
Tips and Tricks
Here are some tips and tricks to enhance your baked potato soup experience:
- Potato Choice: Use russet potatoes for their starchiness, which yields a creamy texture.
- Blend for Creaminess: If you prefer a smoother soup, use an immersion blender halfway through cooking for a creamier consistency.
- Toppings Galore: Set up a toppings bar with different options like sour cream, chives, and crispy onions to cater to everyone’s tastes.
- Flavor Boost: Incorporate garlic and onion sautéed in butter before adding the broth for an extra depth of flavor.
- Thickening: If you want a thicker soup, let it simmer longer or add a cornstarch slurry.
Make Ahead Tips
This baked potato soup is perfect for meal prep! Here are some tips for making it ahead:
- Prep the Potatoes: You can peel and chop your potatoes a day in advance. Store them in water in the refrigerator to prevent browning.
- Cook and Store: Prepare the soup up to the point of blending and store it in the fridge for up to 3 days. Simply reheat and blend when ready to serve.
- Freezing: This soup freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Variations
Feel free to customize your baked potato soup with these variations:
- Cheesy Broccoli Potato Soup: Stir in steamed broccoli and extra cheddar cheese for a nutritious twist.
- Spicy Loaded Potato Soup: Add diced jalapeños or a pinch of cayenne for some heat.
- Vegan Version: Use coconut milk instead of cream and vegetable broth, and replace bacon with crispy chickpeas for crunch.
How to Serve
Serve your baked potato soup piping hot in a deep bowl. Garnish generously with shredded cheese, crumbled bacon, a dollop of sour cream, and sliced green onions for a pop of color. For an extra touch, drizzle a little olive oil or sprinkle fresh herbs like parsley on top. Serve with a side of crusty bread or a fresh garden salad for a complete meal.
Pairing Suggestions
This hearty soup pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light lager. For a non-alcoholic option, consider a refreshing iced tea or sparkling water with lemon. Complement your meal with some garlic bread, a spinach salad, or even a slice of apple pie for dessert to round off the experience.
How to Store
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, do so gently on the stovetop or in the microwave, adding a splash of broth or water to help restore its creamy consistency.
Equipment Needed
You will need the following equipment:
- A large pot or Dutch oven for cooking the soup.
- An immersion blender or a regular blender for pureeing (if desired).
- A chopping board and knife for preparing your ingredients.
- Measuring cups and spoons for accuracy.
Dietary Adaptations
To make this baked potato soup suitable for various dietary needs, consider the following adaptations:
- Vegan: Use plant-based milk and vegetable broth, and swap out bacon for sautéed mushrooms or tempeh.
- Dairy-Free: Substitute dairy milk with almond milk or coconut cream and choose dairy-free cheese.
- Gluten-Free: Ensure your broth is gluten-free and skip any flour if thickening is needed; use cornstarch instead.
Seasonal Adaptations
Adapt the recipe based on seasonal produce:
- Spring/Summer: Add fresh herbs like basil or dill for a lighter flavor.
- Fall/Winter: Incorporate roasted garlic or pumpkin puree for a cozy, seasonal twist.
Recipe FAQs
Can I use other types of potatoes? Yes, other potatoes may work, but russets provide the best texture and flavor.
How long can I store leftovers? The soup can be refrigerated for about 3 days or frozen for up to 3 months.
Can I omit the bacon? Absolutely! You can make it vegetarian or vegan easily.
How To Make baked potato soup recipe
Baked Potato Soup
Baked Potato Soup is the ultimate comfort food, packing all the warm, creamy goodness of a loaded baked potato into a hearty soup.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or coconut milk for a vegan option)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional)
- 1/4 cup green onions, sliced for garnish
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional minute.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Once the potatoes are soft, use an immersion blender to puree the soup to your desired consistency. If using a regular blender, let the soup cool slightly before blending in batches.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese, crumbled bacon, and green onions.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 697Total Fat 40gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 18gCholesterol 161mgSodium 612mgCarbohydrates 47gFiber 5gSugar 4gProtein 37g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
In conclusion, this baked potato soup recipe is not just a meal; it’s a heartwarming experience that brings families together. With its creamy texture, delightful toppings, and ease of preparation, it’s a dish you’ll want to make time and again. Whether you’re enjoying it on a chilly night or serving it to guests, this soup is sure to impress and satisfy. Happy cooking!
