There’s something magical about curling up with a steaming bowl of baked potato soup on a chilly evening – that first spoonful of creamy, cheesy goodness just melts away the day’s stress. This recipe has been my family’s cold-weather lifeline for years, the one my kids beg for when they come in from sledding with rosy cheeks and frozen fingers.
The secret’s in the russet potatoes (they make the creamiest base) and that glorious bacon fat we use to sauté the onions. Don’t worry – I’ll walk you through every step so your soup turns out perfectly rich and flavorful every time. Trust me, once you try this baked potato soup, it’ll become your go-to comfort food too!
Table of Contents
Table of Contents
Why You’ll Love This Baked Potato Soup
Oh friends, let me count the ways this soup will steal your heart! First off, it’s:
- Creamy dreaminess – That velvety texture from russet potatoes and whole milk will have you swooning
- Weeknight easy – Just 45 minutes start to finish (and most of that is hands-off simmering!)
- Bacon magic – We use the rendered fat to sauté onions – flavor bomb alert!
- Customizable – Pile on your favorite baked potato toppings (extra cheese? Yes please!)
- Comfort in a bowl – One bite and you’ll be wrapped in the coziest food hug ever
My neighbor Karen calls it “cheating winter” soup because it makes cold days instantly better. Try it and you’ll see why!
Ingredients for Baked Potato Soup
Here’s everything you’ll need for that glorious pot of comfort (measurements matter, so follow along!):
- 6 strips thick-cut bacon – chopped (this isn’t diet food, people)
- 1/2 medium yellow onion – diced small (about 1/2 cup)
- 4 large Russet potatoes – scrubbed and diced into 1/2″ cubes
- 1/4 cup all-purpose flour – our thickening magic
- 4 cups whole milk – yes, whole! Skim milk makes sad soup
- 1 cup chicken broth – low-sodium so we control salt
- 1 clove garlic – minced (or 1/2 tsp pre-minced in a pinch)
- 3/4 cup sharp cheddar – freshly grated melts better
- 3/4 cup sour cream – full-fat for maximum creaminess
- Chopped scallions – for that fresh pop on top
Ingredient Notes & Substitutions
Real talk – I’ve tested all the swaps so you don’t have to! For bacon, turkey bacon works but won’t render as much fat (add 1 tbsp butter if needed). Lactose-free whole milk performs beautifully here. Leave potato skins on for extra texture if you like – just scrub well! Out of fresh garlic? 1/4 tsp garlic powder works. For a vegetarian version, skip bacon and sauté onions in butter, using veggie broth. And listen – that pre-shredded cheese? It’s coated to prevent clumping, so it won’t melt as smooth. Trust me, grab the block and grate it fresh!
How to Make Baked Potato Soup
Alright, let’s get cooking! I promise this is easier than it looks – just follow these steps and you’ll have soup magic in no time:
- Bacon first! Toss those chopped bacon pieces into your soup pot and cook over medium-high until crispy (about 10 minutes). Your kitchen will smell amazing already.
- Prep while you wait. Chop your onion and dice those potatoes (about 1/2″ cubes – no need to be perfect!).
- Bacon out, onions in. Scoop bacon onto paper towels to drain, but leave about 2 tbsp of that glorious golden fat in the pot. Now sauté onions for 5 minutes until they’re soft and translucent.
- Flour power. Sprinkle in the flour and stir constantly for 1 minute – this cooks out the raw taste and thickens our soup later.
- Milk time! Slowly whisk in the milk until the flour dissolves completely. No lumps allowed!
- Bring it together. Add broth, garlic, and potatoes. Crank the heat to high and scrape up any tasty browned bits from the bottom.
- Simmer magic. When it’s almost boiling, reduce heat to low, cover with the lid slightly ajar, and let it bubble gently for 20 minutes. The potatoes should be fork-tender.
- Final touches. Mash some potatoes against the pot side if you like it creamier. Stir in sour cream and most of the cheese/bacon. Taste and add salt/pepper as needed.
- Serve with love! Ladle into bowls and top with scallions and the reserved cheese and bacon. Watch everyone’s faces light up!
Tips for the Best Baked Potato Soup
Here are my hard-won secrets for soup perfection:
- Save that bacon fat! Strain and keep extra in a jar in the fridge – it’s gold for frying eggs or roasting veggies.
- Too thick? Add splashes of broth or milk while reheating. Too thin? Simmer uncovered a bit longer.
- Texture matters. For chunkier soup, mash just half the potatoes. Silky smooth? Use an immersion blender briefly.
- Cheese melt trick: Remove soup from heat before stirring in cheese to prevent separation.
- Make-ahead magic: The flavors deepen overnight! Just wait to add sour cream and toppings when reheating.
Creamy 45-Minute Baked Potato Soup That Heals The Soul
A creamy and comforting baked potato soup loaded with crispy bacon, cheddar cheese, and sour cream.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- Chopped scallions to taste
- 3/4 cup sour cream (or more to taste)
- Salt & pepper to taste
Instructions
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy (about 10 minutes).
- Prep your onion and potatoes. Peel or scrub the potatoes as preferred.
- Remove bacon from the pot and transfer to a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot.
- Add the onion to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about a minute.
- Whisk in the milk slowly until the flour dissolves.
- Add chicken broth, garlic, and potatoes. Increase heat to high. Scrape up browned bits from the pot.
- When the soup is almost boiling, reduce heat and cover the pot with the lid slightly open. Simmer gently for 20 minutes.
- Prepare cheddar, scallions, and sour cream while the soup cooks.
- Mash potatoes slightly in the pot if desired.
- Stir in sour cream and most of the cheddar and bacon. Season with salt & pepper.
- Top each bowl with scallions and remaining cheddar and bacon.
Notes
- You can leave the potatoes unpeeled if preferred.
- Reserve extra bacon fat for other recipes.
- Adjust cheese and sour cream quantities to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Serving Suggestions for Baked Potato Soup
Oh honey, let’s talk about how to make this baked potato soup a full meal that’ll have everyone begging for seconds! My absolute must-have is a warm crusty baguette for dipping – that first tear of bread into the creamy soup is pure heaven. If you’re feeling fancy, whip up some garlic bread or cheddar biscuits (my daughter’s favorite). For balance, a simple green salad with tangy vinaigrette cuts through the richness beautifully.
Now for the fun part – toppings! I always set out little bowls of extra shredded cheese, chopped scallions, and crumbled bacon so everyone can customize their bowl. Sometimes I’ll even put out hot sauce and extra sour cream for those who like it spicy or extra creamy. Pro tip: serve in warmed bowls – it keeps the soup cozy longer!
Storing and Reheating Baked Potato Soup
Listen closely, because I learned this the hard way – this baked potato soup actually tastes better the next day! Just let it cool completely, then stash it in an airtight container in the fridge for 3-4 days. When reheating, go low and slow on the stove with a splash of milk to bring back that creamy texture (the potatoes soak up liquid like little sponges!). Whatever you do, don’t boil it – that’ll make the dairy separate. And trust me, you’ll want to save some bacon and cheese for fresh garnishing when serving leftovers!
Baked Potato Soup FAQs
Can I freeze baked potato soup? Honestly, I don’t recommend it – the dairy tends to separate when thawed, and the potatoes get grainy. Instead, make a fresh batch! The prep is quick, and you’ll love the creamy texture.
What about canned potatoes? Listen, I get the appeal for speed, but fresh Russets give that perfect creamy texture. Canned potatoes turn mushy fast – trust me, I tried it twice so you don’t have to!
My soup’s too thick – help! No worries! Just stir in splashes of warm milk or broth until it’s your ideal consistency. Remember, it thickens as it cools too.
Can I make this in a slow cooker? Absolutely! Cook the bacon and onions first (that flavor’s important!), then dump everything except the dairy in the cooker. Stir in sour cream and cheese at the end.
Why whole milk? Skim milk makes the soup taste thin and watery – the fat in whole milk gives that luscious mouthfeel we all crave. For dairy-free, canned coconut milk works surprisingly well!
Nutritional Information
Just to keep things real – these numbers are estimates based on the exact ingredients I use, but your results may vary depending on brands and how generous you are with toppings! Per hearty 1-cup serving (and who stops at just one?):
- Calories: 450
- Fat: 25g (12g saturated)
- Carbs: 40g (4g fiber)
- Protein: 15g
- Sodium: 800mg
For lighter versions, try turkey bacon and reduced-fat dairy – but honestly? Sometimes you just need the real deal!
Share Your Baked Potato Soup Experience
Okay, confession time – I get way too excited seeing your soup creations! Did you add extra bacon (I always do)? Maybe toss in some roasted garlic? Snap a pic and tell me how it turned out in the comments below. Your tweaks might just become my new favorite way to make this cozy classic! Follow along for more cozy recipes!
