This baked potato soup is creamy and comforting, packed with tender potatoes and rich flavors. It’s like a warm hug in a bowl, perfect for chilly days!
I love topping mine with cheesy goodness and crunchy bacon bits. Who can resist that combo? It’s a simple recipe that warms your heart and fills your belly—yum!
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are the best choice for this soup because they are starchy and yield a creamy texture. If you don’t have Russets, Yukon Gold can work well too, lending a slightly buttery flavor.
Bacon: The crispy bacon adds a lovely crunch and flavor. If you want a vegetarian version, try using smoked paprika or turkey bacon for a lighter option.
Broth: Chicken broth gives great depth of flavor, but vegetable broth is perfect for a meat-free version. Just make sure it’s a low-sodium variety if you’re watching your salt intake.
Half-and-Half: If you’re looking for a lighter version, you can use milk instead. For an even creamier texture, heavy cream is a fantastic substitute.
Cheese: Sharp cheddar is my favorite for that bold taste. If you’re looking for something different, try Gruyère or Monterey Jack. For dairy-free options, there are many vegan cheese products available.
How Do I Get a Creamy Texture in My Potato Soup?
A creamy soup texture is crucial for baked potato soup. Here’s how to achieve that:
- Blend half of the soup: Use an immersion blender to puree part of the soup, which creates a smooth base while keeping some potato chunks.
- Use cream cheese: Adding softened cream cheese will make the soup creamy without overpowering the flavor. Mix it in well.
- Stir in half-and-half: This will add richness and creaminess. Heat on low to blend without boiling.
Be patient and blend enough for that perfect creamy consistency, and your soup will be a hit!
Baked Potato Soup
Ingredients You’ll Need:
- 4 large baking potatoes (such as Russet)
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup half-and-half or heavy cream
- 4 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, chopped for garnish
- Sour cream, for garnish (optional)
How Much Time Will You Need?
You’ll need about 1 hour and 30 minutes for this recipe. That’s 1 hour for baking the potatoes and about 30 minutes for prepping and cooking the soup. It’s easy to make, and the delicious smell will fill your kitchen!
Step-by-Step Instructions:
1. Bake the Potatoes:
First, preheat your oven to 400°F (200°C). Take your large baking potatoes and prick them several times with a fork. This helps steam escape while baking. Place them directly on the oven rack and bake for about 1 hour, or until they’re tender. If you’re short on time, you can also microwave them until soft.
2. Cook the Bacon:
While the potatoes are baking, take a large pot and cook the bacon over medium heat until it’s crisp. Once cooked, remove it from the pot and crumble it into pieces for later. Make sure to leave about a tablespoon of the bacon grease in the pot for flavor.
3. Sauté the Onion and Garlic:
Add the chopped onion to the pot with the bacon grease and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until you can smell that lovely garlic aroma.
4. Prepare the Potatoes:
After the potatoes have cooled enough to handle, peel them and dice them into bite-sized pieces. This will make it easier for them to blend into the soup.
5. Combine the Ingredients:
Add the diced potatoes and chicken (or vegetable) broth to the pot. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10–15 minutes so that the flavors can blend together.
6. Blend the Soup:
Grab an immersion blender and carefully puree about half of the soup directly in the pot. This will give your soup a lovely creamy texture while still keeping some potato chunks intact. If you don’t have an immersion blender, you can blend half of the soup in a regular blender, then return it to the pot.
7. Add Creaminess:
Now, stir in the softened cream cheese and half-and-half. Mix it well until everything is melted and smooth—this is what makes the soup rich and creamy!
8. Add Cheese and Season:
Next, toss in the shredded cheddar cheese and stir until it’s melted. Don’t forget to taste the soup at this point and season with salt and pepper to your liking.
9. Serve and Enjoy:
Now it’s time to serve! Ladle the hot soup into bowls and top with crumbled bacon, extra shredded cheddar, fresh chopped chives or green onions, and a dollop of sour cream if you like. Enjoy your comforting bowl of baked potato soup!
Can I Use Leftover Potatoes?
Absolutely! If you have leftover baked potatoes, just chop them up and add them directly to the soup. You can skip the baking step and jump straight to sautéing the onions and garlic.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese on hand, you can use sour cream or Greek yogurt for a tangy flavor. Just mix it in after blending the soup to achieve a creamy texture.
Can I Freeze Leftover Soup?
Yes, you can freeze baked potato soup! Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove, adding a splash of broth or cream to maintain creaminess.
Can I Make this Recipe Vegan?
Definitely! Use plant-based bacon, vegetable broth, coconut cream or nut-based cream cheese, and dairy-free cheese for a delicious vegan version of this soup.
