This easy Baked Potato Soup is a comfort food favorite! It’s thick and creamy and topped with all your favorite baked potato fixings. It’s a hearty soup that’s a total meal in a bowl, perfect for warming you from the inside out.
Hello, fellow food enthusiasts!
As the chill of winter settles in, perhaps even bringing a dusting of snow to some areas, there’s nothing quite like a steaming bowl of comfort to chase away the cold. That’s why today, I’m thrilled to share my cherished recipe for a wonderfully thick and creamy Baked Potato Soup. This isn’t just any soup; it’s a soul-satisfying, stick-to-your-ribs kind of meal that provides the perfect fuel for a chilly day. If you’re a devoted fan of loaded baked potatoes, then this rich, savory soup is absolutely destined to become a new favorite in your culinary repertoire.
The Ultimate Comfort: Rich and Creamy Baked Potato Soup
There’s something inherently comforting about a classic baked potato, and transforming that beloved dish into a decadent soup elevates it to a whole new level of culinary bliss. This recipe stands out not only for its incredible flavor but also for its surprising simplicity, especially when you plan a little ahead. The trick to making this one of the easiest soup recipes you’ll ever tackle is to bake your potatoes in advance – either earlier in the day or even the night before. Since potatoes require about an hour in a 400-degree oven to become perfectly tender, preparing them ahead of time means the rest of the soup-making process can be completed in under 30 minutes. The best part? You’ll only need a single pot, minimizing cleanup and maximizing enjoyment!
The foundation of this sumptuous soup is a perfectly balanced combination of rich whole milk and savory low-sodium chicken broth. To achieve its signature thick and creamy texture, we gently whisk in a touch of all-purpose flour, creating a velvety base that coats every spoonful. For a burst of robust flavor, I swear by our favorite Montreal Steak Seasoning, which adds a fantastic depth without overpowering the delicate potato notes. And for that extra smooth, irresistibly cheesy finish, Kraft Triple Cheddar Creamy Melt Shredded Cheese melts beautifully into the soup, creating a truly luxurious experience. Each ingredient plays a vital role in crafting this hearty, satisfying masterpiece.
Key Ingredients for Flavorful Baked Potato Soup
The magic of this baked potato soup lies in a handful of simple, high-quality ingredients working in harmony to create a truly unforgettable flavor. Here’s what you’ll need:
- Russet Potatoes: These are the star of the show. Russets are ideal for baking and mashing due to their high starch content, which yields a fluffy interior perfect for soup. Their mild flavor absorbs the other seasonings beautifully.
- Bacon: Diced and cooked crisp, bacon brings a smoky, salty depth and a delightful crunch. Don’t discard that rendered bacon fat; it’s key for sautéing aromatics and building flavor.
- Butter: Essential for sautéing and forming the roux, butter adds a rich, creamy baseline to the soup.
- Yellow Onion: Finely chopped, yellow onion provides a sweet, aromatic foundation that complements the potatoes and cheese.
- Garlic: Minced garlic offers a pungent, savory kick, enhancing the overall complexity of the soup.
- All-Purpose Flour: This acts as our thickening agent, creating a smooth roux with the butter and providing that desired creamy consistency without being too heavy.
- Whole Milk: For maximum richness and creaminess, whole milk is preferred. You can use 2% for a slightly lighter soup, but whole milk truly delivers on the comfort food promise.
- Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the overall saltiness of the soup, ensuring it’s perfectly seasoned to your taste.
- Cheddar Cheese: Sharp or medium cheddar provides that iconic cheesy flavor. Opt for a good quality block of cheddar and shred it yourself for the best melting performance and flavor, though pre-shredded varieties like Kraft Creamy Melt Triple Cheddar work wonderfully for convenience.
- Montreal Steak Seasoning: This blend adds a fantastic, peppery, savory kick. It typically includes black pepper, garlic, onion, and various spices, giving the soup a unique depth.
- Kosher Salt and Black Pepper: Essential for seasoning to taste throughout the cooking process.
Once you have your ingredients prepped, the soup base comes together quickly. You’ll bring your flavorful mixture of milk, broth, and seasonings to a gentle boil before reducing it to a simmer, allowing it to thicken beautifully. Then, a generous portion of your crispy bacon and luscious shredded cheese gets stirred in, cooking until the cheese is perfectly melted and incorporated, creating a luxurious, cohesive texture that is simply irresistible.
Crafting Your Perfect Bowl: Step-by-Step Guide
Creating this rich and creamy baked potato soup is a rewarding process, especially with our streamlined approach. Let’s walk through the steps to ensure your soup is nothing short of spectacular:
Preparing the Potatoes: The Foundation of Flavor
The journey to the perfect soup begins with perfectly baked potatoes. Preheat your oven to a steady 400 degrees Fahrenheit. Thoroughly scrub your Russet potatoes under cool running water and pat them completely dry. This step is crucial for achieving that desirable crispy skin (if you were eating them whole) and ensuring even cooking. Using a fork, prick each potato several times all over; this allows steam to escape during baking, preventing them from bursting. Lightly rub the potatoes with a neutral oil, like canola or olive oil, and sprinkle generously with salt and pepper. Place them directly on a baking sheet and bake for about one hour, or until they are fork-tender. You should be able to easily pierce them with a fork. Once baked, remove them from the oven and allow them to cool just enough to handle comfortably. Peel the skin (it should come off easily) and cut the fluffy potato flesh into small, uniform cubes. Set aside.
Building the Flavor Base: Bacon, Aromatics, and Roux
In a large Dutch oven or heavy-bottomed pot, cook your diced bacon over medium-high heat until it’s wonderfully crisp and golden brown. This usually takes about 5-7 minutes. Using a slotted spoon, carefully remove the crispy bacon bits and transfer them to a plate lined with paper towels to drain. Reserve some for topping, and a portion will be stirred into the soup itself. Pour out most of the rendered bacon fat from the pot, leaving approximately one tablespoon behind. This precious fat will infuse the next layer of ingredients with incredible smoky flavor.
Reduce the heat to medium, then add the butter to the pot, allowing it to melt into the reserved bacon fat. Add the finely chopped yellow onions, Montreal Steak Seasoning, salt, and black pepper. Cook, stirring occasionally, for about 5 minutes, or until the onions have softened and become translucent. This step mellows their flavor and releases their natural sweetness. Now, add the minced garlic and continue to cook for just one more minute, stirring constantly. Be careful not to burn the garlic, as it can turn bitter.
Next, it’s time to create the roux, which will thicken our soup. Whisk in the all-purpose flour into the onion and garlic mixture. Cook for 1-2 minutes, stirring often, allowing the flour to cook out its raw taste. This light roux will be the backbone of our creamy texture.
Bringing It All Together: Simmer and Serve
Slowly and gradually whisk in the whole milk and low-sodium chicken broth, ensuring no lumps form. Once smooth, add your cubed baked potatoes to the pot. Increase the heat to medium-high and bring the soup to a gentle boil, stirring frequently. Once boiling, reduce the heat to a low simmer and let the soup cook for 8-10 minutes, stirring occasionally, until it has thickened to your desired consistency. The flour will continue to work its magic during this time.
Finally, stir in the cheddar cheese and a generous portion of the crispy bacon (reserving some extra for garnish). Continue to cook, stirring gently, until the cheese is completely melted and smoothly incorporated into the soup. Taste the soup and adjust the seasoning with extra salt and pepper if needed. Ladle the hot, rich, and creamy baked potato soup into individual bowls. Garnish generously with the reserved shredded cheese, crispy bacon bits, freshly chopped chives, and a dollop of sour cream or Greek yogurt, if desired. This soup isn’t just a meal; it’s an experience, bringing together all the comforting elements of a loaded baked potato in a warm, inviting bowl.
Serving Suggestions & Customization
This baked potato soup is incredibly versatile and delicious, whether enjoyed as a robust meal on its own or paired with a lighter side. It offers the perfect canvas for customization, allowing you to tailor each bowl to your liking. We often find a generous bowl of this soup to be satisfying enough for a complete meal, packed with meat, potatoes, and cheese. However, if you prefer a smaller portion, it makes an excellent accompaniment to a classic burger, a crisp green salad, or a hearty sandwich. A slice of warm, crusty bread is also fantastic for dipping and soaking up every last drop of the creamy goodness.
The beauty of baked potato soup truly shines with its toppings, allowing you to recreate the experience of your favorite loaded baked potato. We consistently opt for a sprinkle of extra crispy bacon, more shredded cheddar cheese, and a generous scattering of fresh chives for their mild oniony bite. But don’t stop there! Consider adding a dollop of cool sour cream or even Greek yogurt for a tangy contrast, sliced green onions (scallions) for a sharper flavor, or a dash of hot sauce if you like a little heat. Other fantastic additions include crushed crackers for texture, a few croutons, or even a sprinkle of smoked paprika for an extra layer of savory flavor. Feel free to experiment and make this soup uniquely yours!
I genuinely hope you give this recipe a try. It’s a guaranteed crowd-pleaser and a perfect way to bring warmth and comfort to your table. If you do make it, please share your thoughts and experiences in the comments below – I’d love to hear from you! And if you have any questions at all about the process or ingredients, don’t hesitate to drop a comment. Enjoy every spoonful!
Expert Tips for Baked Potato Soup Success
Achieving a restaurant-quality baked potato soup at home is easier than you think with a few clever tips:
- Prep Ahead for Quick Meals: My favorite time-saving hack is to bake the potatoes the night before. This means on soup day, everything comes together in less than 30 minutes of active cooking, making it ideal for busy weeknights.
- Speedy Potato Alternatives: If you’re in an absolute rush and don’t have time to bake fresh potatoes, you can consider using refrigerated pre-cooked cubed potatoes available at many local markets. Just ensure they are plain and not seasoned.
- Adjusting Consistency: Soup thickness is a matter of personal preference. If you find your soup is too thick for your taste, simply thin it out gradually with a little extra low-sodium chicken broth or milk until it reaches your desired consistency. Add it slowly, stirring after each addition, to avoid making it too runny.
- Topping Creativity: Don’t limit yourself to the usual. While bacon, shredded cheddar, and chopped chives are my go-to “fixins,” feel free to explore! Consider adding chopped scallions, a generous dollop of sour cream or Greek yogurt, a dash of hot sauce for a kick, or even a sprinkle of crumbled croutons for added texture.
- Storage and Reheating: Leftover baked potato soup stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent scorching. You might need to add a splash of milk or broth to restore its original creamy consistency, as it can thicken in the fridge. Avoid boiling during reheating to prevent the dairy from separating.
- Gluten-Free Option: To make this soup gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or use a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) to thicken the soup at the end of the simmering process.
More Heartwarming Soup Recipes to Explore
If you’ve fallen in love with the comforting embrace of this Baked Potato Soup, you’re in for a treat! Our kitchen is a treasure trove of delightful soup recipes designed to warm your soul and tantalize your taste buds. Explore these other fantastic options to keep your soup pot bubbling with deliciousness all season long:
Cheddar Ale Soup
Clams Casino Soup
Italian Wedding Soup
Baked Potato Soup
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Ingredients
- 4 Russet potatoes
- 6 slices bacon, diced
- 4 Tbsp. butter
- 1 1/2 cups yellow onion, finely chopped
- 1 1/2 tsp. Montreal Steak Seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups low-sodium chicken broth
- 1 1/2 cups cheddar cheese, plus some extra for sprinkling on top (I use Kraft Creamy Melt Triple Cheddar)
Instructions
- Preheat oven to 400 degrees. Scrub the potatoes and dry them and then prick potatoes all over with a fork. Rub the potatoes with canola oil and sprinkle with salt and pepper and place on a baking sheet and bake for one hour or until fork tender. Remove from oven and when the potatoes are cool enough to handle, peel them and cut them into small cubes.
- In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Pour the fat from the pot, leaving just one tablespoon in the pot.
- Melt the butter in the pot. Add the onions, Montreal Steak Seasoning, salt and pepper and cook over medium heat for 5 minutes, until softened. Add the garlic and continue to cook for one minutes, stirring often.
- Whisk in the flour and cook for 1-2 minutes, stirring often. Slowly whisk in the milk and chicken broth followed by the potatoes. Bring the soup to a boil over medium-high heat. Reduce the heat to a simmer and cook until the soup thickens, about 8-10 minutes. Stir in the cheddar cheese and some of the bacon, leaving some extra for topping and continue to cook until the cheese is melted. Season with extra salt and pepper, if desired. Ladle into bowls and top with extra shredded cheese, bacon, chopped chives and sour cream, if desired.
Notes
If you were in a super rush you could also use refrigerated cubed potatoes from your local market.
If you find that the soup is too thick for your taste you can just thin it out with some additional chicken broth.
You can top your soup with your favorite baked potato fixins. I top my soup with bacon, shredded cheddar and chopped chives and sometimes chopped scallions and a dollop of sour cream.