This baked potato soup is creamy, warm, and packed with cheesy goodness! With crispy bacon bits and chives on top, every scoop is a hug in a bowl.
I love how easy it is to make this soup, especially on chilly days. Just bake, blend, and serve—comfort food at its best! Plus, it makes great leftovers, if there’s any left! 😄
Key Ingredients & Substitutions
Baking Potatoes: I recommend using russet potatoes for their fluffy texture when baked. If you need a substitute, Yukon Golds also work, but they’ll be a bit creamier in texture.
Bacon: For that crispy topping, use thick-cut bacon. If you’re looking for a vegetarian option, try using smoked paprika for a similar flavor or crispy tofu to add some texture!
Heavy Cream: This adds richness, but you can swap for half-and-half or whole milk for a lighter version. Coconut cream can be used for a dairy-free option, though it may add a touch of coconut flavor.
Cheddar Cheese: Sharp cheddar gives this soup its signature flavor, but feel free to use pepper jack for some spice or a dairy-free cheese if you want a vegan alternative.
Chives: Fresh chives brighten up the dish, but you can also use green onions or parsley if chives aren’t available.
How Do I Get My Onions Perfectly Sautéed?
Sautéing onions creates a base of flavor for your soup. The goal is to get them soft and slightly sweet without burning. Here’s how to do it:
- Heat your pot over medium heat and add the bacon drippings. This adds great flavor!
- Add the chopped onions and a pinch of salt. The salt helps draw out the moisture.
- Sauté for about 5 minutes until they turn translucent. Be patient, as browning them too quickly can lead to bitterness.
- Add garlic in the last minute of cooking to keep it from burning and developing a harsh taste.
With these tips, your onions will provide a lovely foundation for the baked potato soup! Enjoy your cooking journey!
How to Make Baked Potato Soup
Ingredients You’ll Need:
For The Soup:
- 4 large baking potatoes (russet)
- 6 strips of bacon
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream (plus extra for topping)
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- Salt and freshly ground pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
How Much Time Will You Need?
This baked potato soup will take about 1 hour and 30 minutes to prepare. You’ll spend about 1 hour baking the potatoes and then another 30 minutes cooking and assembling the soup. It’s worth every minute for such a comforting and delicious dish!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by preheating your oven to 400°F (200°C). Take the four baking potatoes and pierce them several times with a fork to let steam escape. Bake them for about 1 hour, or until they’re tender when you poke them with a fork. Once done, remove from the oven and let them cool slightly.
2. Cooking the Bacon:
While the potatoes are baking, place a large pot over medium heat and cook the bacon until it’s crispy—about 6 to 8 minutes. Once crispy, remove the bacon from the pot and place it on a plate lined with paper towels to drain excess grease. After it’s cooled, crumble the bacon into pieces and set aside.
3. Sautéing the Onions and Garlic:
In the same pot where you cooked the bacon (don’t wipe it clean, that flavor is crucial!), add the chopped onion. Sauté for about 5 minutes, until the onions become translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Making the Roux:
Add the butter to the pot and let it melt. Once melted, whisk in the flour, stirring constantly for about 1-2 minutes. This creates a roux, which will help thicken your soup.
5. Adding the Broth:
Gradually whisk in the chicken broth while ensuring there are no lumps in the mixture. Bring this to a simmer and let it cook for about 5 minutes, or until it thickens slightly.
6. Incorporating the Potatoes:
Scoop out the baked potato flesh from the skins and add it to the pot. Be careful not to include the skins! Mash a few pieces for texture, but leave some chunks for heartiness.
7. Mixing in Cream and Cheese:
Now stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook this mixture over low heat until the cheese has melted and the soup is warmed through. Don’t forget to taste it and adjust any seasoning with salt and pepper!
8. Serving the Soup:
To serve, ladle the soup into bowls and top with crumbled bacon, dollops of extra sour cream, more shredded cheddar cheese, and a sprinkle of fresh chives. Enjoy the warmth and heartiness of your homemade baked potato soup!
Can I Use Leftover Baked Potatoes for This Soup?
Absolutely! Leftover baked potatoes work great in this recipe. Just scoop out the flesh and follow the rest of the instructions as normal. It saves time and adds wonderful flavor!
What Can I Substitute for Bacon?
If you’re looking for a vegetarian option, try using smoked tempeh or mushrooms for a savory flavor. You can also omit the bacon entirely and add some liquid smoke to the broth for a hint of smokiness.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Baked Potato Soup?
Yes, you can freeze this soup! Let it cool completely before transferring it to a freezer-safe container. It will keep well for about 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop.
