If you’re craving a comforting, creamy meal that feels like a warm hug in a bowl, this Baked Potato Soup Recipe is just what you need. With tender chunks of oven-baked russet potatoes swimming in a luscious, cheesy broth, this soup brings all the cozy goodness of a loaded baked potato into spoonable perfection. It’s simple to prepare yet packed with layers of flavor thanks to crispy bacon, sharp cheddar, and tangy sour cream. Whether you’re looking for a hearty lunch or a satisfying dinner, this dish will quickly become your go-to for chilly days or anytime you want a little comfort on your plate.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that come together beautifully to create rich flavors and a creamy texture. Each one plays a key role, whether it’s the russet potatoes providing a fluffy base or the cheddar cheese adding that irresistible gooeyness.
- Russet Potatoes (4 large): The star of the dish, these starchy potatoes bake perfectly tender and provide a hearty body to the soup.
- Butter (1/3 cup): Adds smoothness and richness to the roux, creating the perfect creamy foundation.
- All-Purpose Flour (1/3 cup): Essential for thickening the soup so it has that satisfying, velvety texture.
- Whole Milk (4 cups): Creamy liquid base that makes the soup luscious and comforting.
- Shredded Cheddar Cheese (1 cup): Provides sharpness and melty goodness that make every bite a delight.
- Sour Cream (1/2 cup): Adds tang and extra creaminess, rounding out the flavors nicely.
- Bacon (4 slices): Crisped to perfection for a smoky crunch that contrasts beautifully with the smooth soup.
- Green Onions (1/2 cup, chopped): Fresh and mildly pungent, they brighten the dish with a burst of color and flavor.
- Salt: To taste, balancing and enhancing all the flavors.
- Pepper: To taste, adding just the right amount of subtle heat.
How to Make Baked Potato Soup Recipe
Step 1: Prepare and Bake the Potatoes
First things first, preheat your oven to 400°F. Scrub the russet potatoes clean and prick them several times with a fork — this helps steam escape so they cook evenly inside. Place each potato directly on the oven rack and bake for 45 to 60 minutes until they’re tender through and through. This step is crucial for developing that authentic baked potato flavor and fluffy texture that defines this soup.
Step 2: Create the Creamy Roux Base
While your potatoes are baking, melt the butter over medium heat in a large pot. Sprinkle in the flour and cook it for about 1 to 2 minutes, stirring constantly. This process removes that raw flour taste and gives us a smooth roux, which thickens the soup perfectly. Next, slowly whisk in the whole milk, making sure the mixture is smooth and free of lumps. Keep stirring and cooking on medium-low heat until the liquid thickens into a creamy sauce – this frames the whole soup with the perfect silky backbone.
Step 3: Cook the Bacon
While stirring your roux, slice the bacon into bite-sized pieces and cook them in a separate pan until they’re irresistibly crispy. Drain the grease but don’t toss it – you can use a little bacon fat to add an extra layer of smoky flavor to the soup later if you want. Set the crispy bacon aside to sprinkle on top just before serving.
Step 4: Combine Potatoes and Soup Base
Once your potatoes are out of the oven and cool enough to handle, peel and chop them into chunks. Add these golden morsels into the pot with your thickened milk mixture and stir gently to combine. The potato pieces add texture and body, creating that lovely spoonful of comforting potato goodness with every bite.
Step 5: Add Cheese, Sour Cream, and Seasonings
Now it’s time for the magic touch — stir in the shredded cheddar cheese until it melts fully into the soup, infusing it with rich, sharp flavor. Follow up with the sour cream, which makes the soup even creamier and adds a pleasant tang that balances the cheese and potatoes. Finish off by seasoning with salt and pepper to your taste. Give it one last good stir, and your soup is ready to be ladled out!
How to Serve Baked Potato Soup Recipe
Garnishes
For the ultimate presentation and added flavor, top your soup bowl with the crispy bacon bits and chopped green onions. The bacon’s smoky crunch contrasts beautifully with the creamy soup, while green onions bring brightness and a fresh pop of color. If you want, a sprinkle of extra cheddar or a dollop of sour cream on top is always a welcome addition that makes it feel extra special.
Side Dishes
This rich soup pairs wonderfully with crusty bread or soft dinner rolls to soak up all the cheesy goodness. A simple green salad with a light vinaigrette also balances the richness and brings a fresh touch to your meal. For those who love a hearty spread, serving the soup alongside roasted vegetables or a grilled cheese sandwich turns it into a full-on comforting feast.
Creative Ways to Present
Want to impress? Serve the soup in a bread bowl made from a sourdough or boule loaf for a rustic touch that’s delicious and edible. You can also offer toppings like chives, shredded cheese, or even a dash of hot sauce on the side, letting everyone customize their bowls. Garnish with crispy bacon crumbles arranged artistically and a few sprigs of green onion stalks for a vibrant finish that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This baked potato soup recipe makes excellent leftovers. Store your soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen when resting, though the soup may thicken a bit — just add a splash of milk and stir gently when reheating to bring it back to the perfect consistency.
Freezing
You can freeze this soup if you want to enjoy it later. Allow it to cool completely, then transfer to a freezer-safe container. It keeps well for up to 2 months. Keep in mind that sometimes the texture of the potatoes can change after freezing, becoming a bit grainy, so stirring well after thawing will help regain the creamy feel.
Reheating
To reheat, warm the soup gently over low-medium heat on the stove, stirring often to prevent sticking or burning. Add milk or cream little by little if the soup thickens too much. This slow reheating preserves the soup’s velvety texture, ensuring it’s just as delicious as when freshly made.
FAQs
Can I use different types of potatoes?
Russet potatoes are preferred for their high starch content, giving a fluffy texture ideal for this soup, but you can substitute with Yukon gold if needed. Just remember, waxy potatoes won’t break down as well, which can change the soup’s consistency.
Is there an easy way to make this soup vegetarian?
Absolutely! Skip the bacon or replace it with smoked paprika or liquid smoke for that smoky flavor. You can also add sautéed mushrooms or smoked tofu for an interesting twist.
Can I adjust the thickness of the soup?
Yes! If you prefer a thicker soup, simply cook it a little longer to reduce the liquid, or add an extra tablespoon of flour when making the roux. For a thinner consistency, add more milk or broth.
What’s the best cheese to use?
Cheddar is classic for this soup, but you can experiment with other flavorful cheeses like Monterey Jack, Gruyère, or even a mix to add complexity. Just ensure it melts well.
Can I prepare this recipe ahead of time for a party?
Definitely! You can bake the potatoes and make the roux base ahead, then combine everything and finish with the cheese and sour cream right before serving. This way, you save time and still deliver a fresh, delicious soup to your guests.
Final Thoughts
This Baked Potato Soup Recipe is pure comfort food at its finest — hearty, creamy, and downright delicious. It’s the kind of dish that warms your soul and satisfies every craving in one bowl. I can’t wait for you to try this recipe and make it a staple in your kitchen. Trust me, once you experience the cozy magic of this soup, you’ll want to make it again and again!
