If you’re craving something cozy, hearty, and downright comforting, then this Baked Potato Soup Recipe is an absolute must-try. It takes the humble baked potato we all love and transforms it into a creamy, flavorful soup bursting with rich cheddar, smoky bacon, and a touch of smoked paprika that adds depth and warmth. With every spoonful, you get that satisfying potato texture combined with silky dairy and perfectly seasoned broth, making it a perfect winter warmer or anytime comfort food that feels like a warm hug in a bowl.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—every ingredient plays a star role, whether it’s lending creaminess, savoriness, or a pop of color. These accessible pantry staples come together effortlessly to create a soup that’s both elegant and familiar.
- 4 large russet potatoes: The base of the soup—starchy and sturdy, perfect for baking and mashing into creamy bites.
- 1 tablespoon olive oil: To gently sauté the onions and garlic, releasing their aromas and flavor.
- 1 medium onion, diced: Adds a subtle sweetness and foundational depth.
- 3 cloves garlic, minced: For that aromatic punch that elevates the entire soup.
- 1/4 cup all-purpose flour: Helps thicken the soup to that luscious consistency we all love.
- 4 cups chicken broth: The flavorful liquid base that ties all elements together.
- 2 cups milk: Adds smoothness and balances the richness.
- 1 cup heavy cream: For indulgent creaminess and silky texture.
- 1 1/2 teaspoons salt: To enhance all the natural flavors.
- 1 teaspoon black pepper: Adds a little warmth and subtle spice.
- 1/2 teaspoon smoked paprika: Gives a gentle smoky hint that rounds out the flavors beautifully.
- 1 cup shredded cheddar cheese: Melts into the soup, delivering that classic cheesy goodness.
- 1/2 cup sour cream: Brings a slight tang and extra creaminess to the finish.
- 6 slices bacon, cooked and crumbled: Crispy and smoky, perfect for topping and adding texture.
- 1/4 cup chopped green onions: Adds a fresh, vibrant bite and a splash of color.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the Potatoes
First things first, preheat your oven to 400°F (200°C). Take those russet potatoes, wash them thoroughly, and puncture each a few times with a fork to let the steam escape. Bake them directly on the oven rack for about 60 minutes until they’re tender right through. Once baked, allow them to cool just enough to handle, then peel off the skins and chop the potatoes into bite-sized chunks. These pieces will give your soup both substance and comfort.
Step 2: Cook the Onions and Garlic
Next, heat up your olive oil in a large pot over medium heat. Toss in the diced onion and sauté until they become soft and translucent—about 5 minutes. Then add the minced garlic and cook it for another minute, stirring constantly so it doesn’t burn. This step is key to developing the savory base flavor that makes the soup so inviting.
Step 3: Make the Soup Base
Sprinkle the flour evenly over the softened onions and garlic, stirring well to coat everything. This will create a roux-like base that thickens the soup beautifully. Slowly whisk in the chicken broth, making sure to eliminate any lumps. Let this mixture come to a simmer and cook for around 5 minutes until it starts to thicken, building that luscious soup foundation.
Step 4: Add Dairy and Seasonings
Now stir in the milk and heavy cream, along with salt, black pepper, and the wonderful smoky paprika. These ingredients bring creaminess and warmth, balancing both savory and subtle spice notes. Once the dairy is incorporated, gently fold in the chopped baked potatoes, letting those tender nuggets soak up all the creamy goodness.
Step 5: Simmer the Soup
Allow the soup to simmer gently for 10 to 15 minutes, stirring occasionally. This lets the flavors meld together and thickens the soup to your preferred consistency. The potatoes’ starch helping create that perfectly hearty texture will make your spoonfuls extra satisfying.
Step 6: Finish the Soup
Turn off the heat and stir in the shredded cheddar cheese and sour cream until they melt smoothly into the soup. This final creamy, cheesy touch is what makes this Baked Potato Soup Recipe an absolute standout—rich, velvety, and deeply flavorful.
Step 7: Serve
Ladle the soup into bowls and generously top with crispy bacon crumbles, fresh chopped green onions, and a little extra shredded cheddar if you like. Serve piping hot and dive right in!
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishing is your chance to add texture and brightness to this creamy classic. Crumbled bacon brings a delightful crunch and smoky flavor contrast. Fresh green onions add sharpness and a pop of color, while extra shredded cheddar cheese melts prettily on top. For a touch of zest, a dollop of sour cream or a sprinkle of chives lifts the flavors perfectly.
Side Dishes
This soup pairs wonderfully with lighter sides to keep the meal balanced and satisfying. Crusty bread or warm garlic bread is perfect for dipping and soaking up every last drop. A crisp garden salad or steamed green veggies bring freshness to the table, complementing the richness of the soup.
Creative Ways to Present
If you want to impress guests or turn this into a fun family meal, serve the soup inside hollowed-out mini baked potatoes or even in bread bowls. You can also prepare a toppings bar with bacon, cheese, green onions, sour cream, and chives so everyone can customize their bowl. Presentation can elevate this classic comfort food into a charming experience.
Make Ahead and Storage
Storing Leftovers
Leftover baked potato soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, it may taste even better the next day. Be sure to store the garnishes separately to keep them fresh and crispy.
Freezing
You can freeze this soup, but keep in mind the dairy might separate slightly upon thawing. To maintain the best texture, freeze the soup before adding cheese and sour cream, then stir those in fresh after reheating. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent sticking. Add a splash of milk or broth if the soup has thickened too much. Avoid boiling after adding cheese and sour cream to keep the creamy texture smooth and luxurious.
FAQs
Can I use a different type of potato for this soup?
While russet potatoes are best because of their starchiness and fluffy texture, you can experiment with Yukon Gold for a slightly creamier, buttery flavor. Just keep in mind the texture will be a bit different.
Is it possible to make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the bacon garnish or replace it with smoked paprika roasted chickpeas or crispy fried onions for that smoky crunch.
How can I make this soup gluten-free?
Use a gluten-free flour blend or cornstarch instead of all-purpose flour to thicken the soup. Just mix the gluten-free thickener with a bit of cold water before adding to avoid lumps.
Can I prepare this soup in a slow cooker?
Yes! Bake your potatoes separately, then cook the sautéed onions, garlic, broth, and seasonings in the slow cooker. Add potatoes, dairy, and cheese near the end, letting everything meld for a wonderfully hands-off version.
What are some good toppings beyond the classic bacon and cheese?
Try crispy fried shallots, roasted corn kernels, diced avocado, or a drizzle of chili oil for a creative twist. Fresh herbs like parsley or dill add a lovely herbal note too.
Final Thoughts
Making this Baked Potato Soup Recipe is like wrapping yourself in a comfy blanket filled with delicious, familiar flavors. It’s simple enough for weeknight dinners but special enough for entertaining. If you’ve been searching for that perfect bowl of creamy potato soup, your quest ends here—grab your ingredients, get baking, and enjoy every warm, cheesy, smoky spoonful.
Print
Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This comforting Baked Potato Soup features tender chunks of oven-baked russet potatoes simmered in a creamy, flavorful broth enriched with cheddar cheese, sour cream, and a hint of smoked paprika. Topped with crispy bacon and fresh green onions, this hearty soup is perfect for a cozy meal.
Ingredients
Potatoes
- 4 large russet potatoes
Sauté Base and Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce each several times with a fork to allow steam to escape. Place directly on the oven rack and bake for 60 minutes or until they are tender when pierced with a knife. Once baked, allow to cool slightly, peel off the skins, and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Make the Soup Base: Sprinkle the all-purpose flour evenly over the cooked onions and garlic in the pot, stirring thoroughly to coat them. Gradually whisk in the chicken broth to prevent lumps from forming. Bring the mixture to a simmer and cook for 5 minutes until the soup base thickens slightly.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer again, then add the chopped baked potatoes into the pot.
- Simmer the Soup: Let the soup cook for another 10-15 minutes, stirring occasionally, until it thickens to your preferred consistency and the flavors meld together.
- Finish the Soup: Remove the pot from heat. Stir in the shredded cheddar cheese and sour cream until fully melted and combined for a creamy, rich texture.
- Serve: Ladle the hot soup into bowls. Top each serving with crumbled bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve immediately to enjoy warm and comforting flavors.
Notes
- Baking the potatoes directly on the oven rack allows heat to circulate evenly for perfectly tender potatoes.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding cheese and sour cream.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon garnish.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to avoid curdling the dairy.
