There’s nothing more comforting than a bowl of warm, creamy baked potato soup on a chilly evening. With its velvety texture and rich, smoky flavor, this soup is like a cozy hug in a bowl. Each spoonful delivers the perfect combination of tender potatoes, crispy bacon, and melted cheese, creating a dish that’s hearty, filling, and oh-so-satisfying.

I first made this soup on a whim during a snowstorm, trying to use up a few leftover baked potatoes. Little did I know it would become a family favorite, requested often and perfected over time. Ready to warm up your kitchen with this irresistible recipe? Let’s dive in.

Why You’ll Love This Baked Potato Soup

Get ready to add a new favorite to your dinner rotation! This baked potato soup ticks all the boxes for a satisfying and simple meal.

First, it’s incredibly easy to make, even on busy weeknights. With straightforward steps and minimal prep, you’ll have dinner on the table in under an hour.

Budget-friendly ingredients like potatoes, onions, and chicken broth make this recipe as kind to your wallet as it is to your taste buds. You likely already have most of the ingredients in your pantry.

It’s also a crowd-pleaser. Whether you’re serving picky eaters or looking to impress dinner guests, this soup is universally loved. Its creamy base and customizable toppings let everyone make it their own.

Finally, this soup is great for meal prep. It reheats beautifully, making it perfect for leftovers or make-ahead lunches. Pair it with a simple side salad or crusty bread, and you’re set for the week.

Ingredients Notes

The beauty of this baked potato soup lies in its simple ingredients that come together to create something magical. Here’s what you need and why it matters:

Russet potatoes are the star of the show. Their starchy texture breaks down beautifully during cooking, creating that creamy consistency we all love. Be sure to bake them first for maximum flavor – microwaving won’t quite cut it here.

Bacon adds a smoky, savory note that complements the richness of the soup. Cook it until crispy, then crumble it for the perfect topping. Reserve some bacon fat to sauté the onions – trust me, it’s worth it.

Onions and garlic provide a flavorful base. Dicing them finely ensures they melt into the soup, adding depth without overpowering the delicate potato flavor.

Chicken broth forms the liquid base of the soup. It adds a subtle savory note and helps balance the richness of the dairy. If you’re vegetarian, swap this out for vegetable broth – it works just as well.

Heavy cream and sour cream make this soup luxuriously creamy. You can substitute half-and-half if you’re looking for a lighter option, but the richness is what makes this dish so indulgent.

Finally, don’t forget the toppings: shredded cheddar cheese, green onions, and a dollop of sour cream take this soup to the next level. They add texture, color, and extra flavor, making each bowl customizable and fun to eat.

How To Make This Baked Potato Soup

Making this soup is as easy as it is rewarding. Follow these steps, and you’ll have a pot of creamy deliciousness in no time.

Start by preparing your baked potatoes. If you don’t already have them on hand, bake 4-5 medium-sized Russet potatoes in the oven at 400°F for about an hour. Let them cool slightly before peeling and dicing into chunks.

While the potatoes are cooling, cook the bacon in a large pot or Dutch oven over medium heat. Remove the bacon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

Next, sauté the diced onion and minced garlic in the bacon fat until fragrant and translucent, about 5 minutes. Be sure to scrape up any browned bits from the bottom of the pot – they’re packed with flavor.

Add the diced potatoes to the pot, followed by the chicken broth. Bring everything to a gentle simmer, allowing the potatoes to soften further and absorb the flavors of the broth.

Using an immersion blender, puree about half the soup directly in the pot. This step creates a creamy base while leaving some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a countertop blender and return it to the pot once blended.

Stir in the heavy cream and a generous dollop of sour cream, then season with salt, pepper, and a pinch of smoked paprika for extra depth. Let the soup simmer for another 10 minutes, stirring occasionally, until it’s thickened slightly.

Storage Options

This baked potato soup is as convenient as it is delicious, and it stores beautifully for future meals.

To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, freeze the soup in individual portions – it will last up to 3 months in the freezer.

When reheating, warm the soup gently over low heat on the stovetop or in the microwave. Stir occasionally and add a splash of chicken broth or cream if it’s too thick.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are a few ideas to make it your own:

Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms for a savory touch.
Dairy-free: Swap out the heavy cream and sour cream for coconut milk or a plant-based alternative. The soup will still be creamy and delicious!
Loaded potato twist: Stir in crumbled cooked sausage, roasted broccoli florets, or caramelized onions for a hearty variation.
Low-carb version: Replace some of the potatoes with cauliflower florets to reduce carbs while keeping the creamy texture.

The possibilities are endless, so don’t be afraid to experiment. Who knows – you might discover your new favorite version of this classic comfort food!

Now that you have all the tips and tricks, it’s time to whip up a pot of this baked potato soup and enjoy the magic of simple, homemade goodness. Happy cooking!