This creamy baked potato soup is like a hug in a bowl! It’s filled with tender potatoes, rich broth, and tasty toppings like crispy bacon and cheese.
You’ll love how easy it is to make—simply mix, simmer, and enjoy! I can’t resist adding a dollop of sour cream on top; it’s the cherry on this delicious sundae!
Key Ingredients & Substitutions
Russet Potatoes: These are great for a creamy texture in soup. If you want, you can swap in Yukon golds for a buttery taste. Just adjust the cooking time if using smaller potatoes.
Bacon: Adds a savory crunch! If you’re looking for a lighter dish or a vegetarian version, use smoked paprika for flavor and crispy tofu or tempeh in place of bacon.
Heavy Cream: For a lighter option, half-and-half or milk works well. Coconut cream can substitute if you’re dairy-free, giving a slightly different but tasty flavor.
Cheddar Cheese: Sharp cheddar is my favorite – it melts well and gives great flavor. If you can’t find cheddar, feel free to use Monterey Jack or Gruyère for a twist!
Sour Cream: For tanginess, Greek yogurt is a fabulous alternative. It also adds protein and creaminess without extra calories.
How Do I Get the Perfect Blend in My Soup?
Blending your soup to the right consistency is key. An immersion blender is super convenient, but if you’re using a regular blender, be careful with hot liquids! Here’s how:
- Let the soup cool slightly before blending if using a stand blender.
- Blend in small batches to avoid overflow; only fill the blender halfway.
- Pulse to start, then blend to your desired smoothness. Remember, a bit of chunkiness can be really nice in potato soup!
How to Make Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chives, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This comforting baked potato soup takes about 15 minutes to prepare and around 60 minutes to cook. You’ll spend the first part baking the potatoes, while you sauté the bacon and veggies. Once everything is combined and simmered a bit, you’ll have a delicious soup to enjoy!
Step-by-Step Instructions:
1. Bake the Potatoes:
Start by preheating your oven to 400°F (200°C). Take the russet potatoes, give them a good wash, and poke several holes in them using a fork to let steam escape. Place them on a baking sheet and bake for about 45-60 minutes, or until they’re nice and tender when you poke a fork in them. Your kitchen will smell wonderful!
2. Cook the Bacon:
While the potatoes are baking, grab a large pot and cook the chopped bacon over medium heat. Keep an eye on it and cook until it’s nice and crispy—this should take about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon from the pot and set it aside, but leave those tasty drippings in the pot.
3. Sauté the Vegetables:
In the same pot with the bacon drippings, add the diced onion. Sauté it for about 5 minutes until it turns translucent. After that, toss in the minced garlic and cook for another minute—this is where the aroma really kicks in!
4. Add the Potatoes:
Once your potatoes are baked and slightly cooled, carefully peel the skins off and chop them into cubes. Add the diced potatoes to the pot with the sautéed onions and garlic, giving everything a good stir.
5. Simmer the Soup:
Now, pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes. This step helps all the flavors blend beautifully together.
6. Blend the Soup:
Using an immersion blender, blend the soup to your desired consistency—smooth if you like it that way, or leave it a bit chunky for texture! If you don’t have an immersion blender, you can carefully transfer portions to a regular blender and blend until smooth.
7. Finish with Cream and Cheese:
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Heat everything through until the cheese melts completely. Season with salt and pepper to taste to make it perfect for you!
8. Serve and Enjoy:
It’s time to serve your delicious baked potato soup! Ladle it into bowls and garnish generously with the crispy bacon and chopped chives on top. Serve hot and enjoy the comforting warmth of this tasty treat!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for this soup due to their starchiness, you can also use Yukon Golds for a creamier texture, or red potatoes if you prefer a firmer bite. Just keep in mind that different potatoes might slightly alter the flavor and texture of the soup.
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply skip the bacon and use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream and the sour cream with a vegan alternative. You’ll still get a rich and creamy texture!
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 5 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to thin it out as it may thicken while stored.
Can I Freeze Baked Potato Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm on the stove, adding extra broth or cream as needed to restore the desired consistency.
