I’ve gotta tell ya, there’s nothing quite like a big, steamy bowl of Baked Potato Soup on a chilly evening to make everything feel right in the world. I discovered this recipe years ago when I was trying to use up a sack of potatoes that was just sitting there, mocking me from the counter. My family loves how it’s hearty enough to be a meal on its own, and honestly, it’s become a staple in our house whenever the temperature dips below cozy.
Back when I first whipped up a batch of Baked Potato Soup, I remember thinking I’d just throw some stuff together and hope for the best. Let’s just say it was a bit of a soupy mess, but over time, I’ve tweaked and tinkered until this recipe for Baked Potato Soup became pure comfort in a bowl. So, stick with me, and I’ll share all my hard-earned tricks to make sure your version turns out just as soul-warming as mine!
And trust me, once you’ve got the hang of making Baked Potato Soup, you’ll be itching to share it with everyone who steps foot in your kitchen. Let’s dive into why this dish is gonna steal your heart.
Why You’ll Love This Recipe
I’ve found that Baked Potato Soup just has this magical way of pleasing everyone at the table, no matter how picky they are. In my kitchen, it’s a go-to because it feels like a hug from the inside out, with that creamy texture and smoky bacon bits that somehow make everything better. Plus, it’s not some fussy, high-maintenance dish—you can whip it up with stuff you’ve probably already got on hand. You might also want to try creamy potato bacon soup easy and hearty recipe.
Seriously, who doesn’t love a recipe that tastes like you slaved over it for hours but actually comes together pretty quick? I’m telling ya, this Baked Potato Soup is a crowd-pleaser every single time, whether it’s a quiet night in or a big family gathering. It’s comfort food at its finest, and I bet you’ll be hooked from the first spoonful. I was inspired by easy oven baked smores recipe when creating this recipe.
Ingredients List
My friend at sweet potato fry dipping sauce has a similar recipe that you might enjoy.
When I’m making Baked Potato Soup, I like to keep things simple but flavorful, and I’ve got some strong opinions on what makes the best batch. I usually buy russet potatoes because they break down so nicely into that creamy base, though Yukon Golds work in a pinch if that’s what I’ve got. Here’s everything you’ll need to pull off a pot of Baked Potato Soup that’ll have everyone asking for seconds.
And don’t skimp on the bacon—I prefer a thick-cut variety because it adds such a punch of smoky goodness to the Baked Potato Soup. Let me break it down for ya with exact measurements so there’s no guesswork involved.
- 4 large russet potatoes, scrubbed and diced (about 2 pounds)
- 6 slices thick-cut bacon, chopped for crispy bits
- 1 medium yellow onion, finely diced for subtle sweetness
- 3 cloves garlic, minced for that aromatic kick
- 4 cups (960ml) chicken broth, low-sodium if you’re watching salt
- 2 cups (480ml) whole milk, for richness (I don’t mess with skim here)
- 1 cup (240ml) heavy cream, because Baked Potato Soup deserves decadence
- 1 cup (100g) shredded sharp cheddar cheese, for melty goodness
- 2 tablespoons (30g) unsalted butter, to sauté and add depth
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, freshly ground if possible
- 2 tablespoons fresh chives, chopped for a pop of color on top
Variations
One thing I love about Baked Potato Soup is how easy it is to switch things up depending on my mood or what’s in the fridge. I’ve played around with this recipe more times than I can count, and let me tell ya, there are some fun ways to make it your own. Here are a few twists on Baked Potato Soup that I’ve tried over the years, and they’ve all been hits in their own way.
Whether you’re looking to kick up the heat or keep things light, there’s a version of Baked Potato Soup for every craving. My kids always ask for one of these variations, and I’m happy to oblige if it means no dinner-table drama. Check these out and see which one calls your name!
- Spicy Kick: Toss in a diced jalapeño with the onions or a pinch of cayenne for a little fire in your Baked Potato Soup.
- Cheesy Overload: Double the cheddar and sprinkle some extra on top before serving—pure cheesy bliss.
- Veggie-Packed: I tried this once and loved adding diced carrots and celery for extra nutrition and a bit of crunch.
- Loaded Style: Pile on sour cream, more bacon, and green onions after ladling it out for that true baked potato vibe.
- Smoky Twist: Swap regular bacon for smoked gouda in the mix—trust me, it’s a game-changer.
- Lightened Up: Use half-and-half instead of heavy cream if you’re cutting calories but still want that creamy feel.
- Herby Fresh: Stir in a handful of fresh thyme or rosemary while simmering for an earthy depth to your Baked Potato Soup.
- Meat Lovers: My husband begs for this—add shredded chicken or ham for an even heartier bowl.
Servings and Timing
In my experience, making Baked Potato Soup doesn’t take all day, which is a huge win when I’m juggling a million things. I’ve got the timing down to a science in my kitchen, so you can plan your meal without stress. Here’s how long it usually takes me to whip up a pot of Baked Potato Soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6-8 hearty bowls
Step-by-Step Instructions
I’m gonna walk ya through making Baked Potato Soup like I’m right there in the kitchen with you. I’ve made this so many times, I’ve got little tricks to save you hassle and amp up the flavor. Let’s get started, step by easy step. My friend at baked buffalo chicken thighs has a similar recipe that you might enjoy.
Step 1: Cook the Bacon
First up, grab a large pot or Dutch oven and cook that chopped bacon over medium heat until it’s crispy as heck. I like to stir it around with a wooden spoon so it doesn’t stick, and man, the smell is gonna make your mouth water. Once it’s done, scoop the bacon out with a slotted spoon and set it on a paper towel—leave that glorious bacon fat in the pot!
Step 2: Sauté the Veggies
Now, toss your diced onion into that bacon fat and let it soften up for about 5 minutes. Add the minced garlic for the last minute or so—don’t burn it, or you’ll be sorry (I’ve done that once, ugh). This step builds a flavor base for your Baked Potato Soup that’s just unbeatable. For more recipes like this, check out creamy potato bacon soup.
Step 3: Cook the Potatoes
Add your diced potatoes to the pot along with the chicken broth. Bring it to a boil, then simmer for about 20 minutes until those spuds are fork-tender. I sometimes mash a few right in the pot to thicken things up naturally for my Baked Potato Soup.
Step 4: Make It Creamy
Stir in the milk, heavy cream, and butter, letting it all meld together over low heat. Don’t boil it now, or you might curdle the dairy—learned that the hard way. This is where your Baked Potato Soup starts looking like pure comfort.
Step 5: Add Cheese and Season
Mix in that shredded cheddar until it’s melty and smooth, then season with salt and pepper to taste. I always taste-test here because sometimes my broth is saltier than expected. Getting this right makes all the difference in your Baked Potato Soup.
Step 6: Serve It Up
Ladle your Baked Potato Soup into bowls and top with those crispy bacon bits and a sprinkle of chives. I love watching my family’s faces light up at this point—it’s the best! Dig in while it’s hot and enjoy every spoonful.
Nutritional Information
I’m not gonna lie, Baked Potato Soup isn’t exactly diet food, but it’s worth every calorie in my book. I’ve looked into the stats so you know what you’re getting per serving of this hearty Baked Potato Soup. Here’s the breakdown for a typical bowl of my go-to Baked Potato Soup recipe.
- Calories: 420 per serving
- Fat: 28g
- Protein: 12g
- Carbohydrates: 35g
- Sodium: 780mg
Healthier Alternatives
If I’m watching my waistline, I’ve swapped out a few things in my Baked Potato Soup to lighten it up without losing that cozy vibe. It’s not quite the same as the full-fat version, but it still hits the spot. Here are some tweaks I’ve tried when I want a healthier bowl of Baked Potato Soup.
- Lower Fat Dairy: Use half-and-half instead of heavy cream to cut some fat—still creamy enough for Baked Potato Soup.
- Turkey Bacon: Swap regular bacon for turkey bacon to reduce calories without ditching the smoky taste.
- Less Cheese: Cut the cheddar in half and sprinkle just a bit on top for flavor.
- Extra Veggies: Bulk it up with cauliflower or broccoli to add nutrients and lower the carb load.
Serving Suggestions
I love serving Baked Potato Soup with a few extras to make it a full-on feast. At my last dinner party, everyone raved about how I paired it up, so I’ve got some ideas to share. Try these out to elevate your Baked Potato Soup experience!
- With Bread: A crusty baguette on the side for dipping is my absolute fave.
- Salad Combo: Pair it with a simple green salad to balance out the richness of Baked Potato Soup.
- Extra Toppings: Set out sour cream and green onions so folks can customize their bowl.
- Game Night Grub: Serve in smaller cups as a hearty appetizer for casual gatherings with Baked Potato Soup.
Common Mistakes to Avoid
I’ve messed up Baked Potato Soup more than once, so trust me on this one—I’ve learned the hard way what not to do. These are some common pitfalls that can turn your pot of Baked Potato Soup from dreamy to disastrous. Steer clear of these, and you’ll be golden!
- Overcooking Potatoes: Don’t let ‘em turn to complete mush, or you’ll lose that nice texture in Baked Potato Soup.
- Boiling After Dairy: I did this once, and it curdled—keep the heat low after adding milk and cream.
- Skimping on Seasoning: Taste as you go, or you’ll end up with bland soup that’s a total letdown.
- Burning Garlic: Add it late in the sauté, or it’ll get bitter and ruin your Baked Potato Soup.
Storing Tips
Another great option is creamy potato bacon soup.
I’ve found that Baked Potato Soup keeps pretty well if you store it right, which is awesome for leftovers. In my experience, it’s a lifesaver to have a batch ready for busy nights. Here’s how I handle storing Baked Potato Soup.
- Refrigerator: Store in an airtight container for 3-4 days; just reheat gently on the stove.
- Freezer: Freeze in portions for up to 2 months, but know the texture might change a bit.
Frequently Asked Questions
I get a ton of questions about Baked Potato Soup, so I’ve rounded up the most common ones I hear. Let’s tackle these so you’re all set to make the best pot of Baked Potato Soup ever.
Can I make Baked Potato Soup ahead of time?
Absolutely, you can! I often prep it a day ahead, store it in the fridge, and just reheat slowly on the stove. Add a splash of milk if it thickens up too much.
Can I use a different type of potato?
Yup, I’ve used Yukon Golds before, and they work great. They’re a bit waxier, so the texture might be slightly different, but still tasty.
Is this recipe gluten-free?
For another great variation, check out baked radicchio and sweet potato side dish.
It sure can be! Just double-check your broth for any gluten additives, and you’re good to go.
Can I make it vegetarian?
Definitely—skip the bacon and use veggie broth instead. I’ve done this for friends, and they loved it.
How do I thicken my soup?
If it’s too thin, mash more potatoes right in the pot. That’s my go-to trick for a thicker consistency.
Can I use an Instant Pot?
Yes, I’ve tried it! Sauté bacon and veggies on the sauté setting, then pressure cook potatoes in broth for 8 minutes before adding dairy.
Why did my soup curdle?
Oof, probably heated it too fast after adding milk. Keep it low and slow next time, and you should be fine.
Can I double the recipe?
For sure, I do it all the time for bigger crowds. Just make sure your pot’s big enough, and adjust cooking time slightly.
Conclusion
For another great variation, check out non creamy potato leek soup recipe.
Well, there ya have it—everything I’ve learned about making the coziest Baked Potato Soup ever. I hope you’ll give this recipe a whirl and fill your home with those amazing smells and happy faces. Let me know how your batch of Baked Potato Soup turns out, ‘cause I’d love to hear all about it—drop a comment or shoot me a pic if ya feel like it!