Quick & Cozy Baked Potato Soup Recipe for Comfort Lovers

Comfort wraps around you like a warm blanket in this creamy baked potato soup that promises pure deliciousness.

Hearty ingredients dance together, creating a symphony of flavors that’ll make your taste buds sing.

Chunks of soft potato mingle with crispy bacon bits, offering a perfect balance of textures.

Smooth and velvety, this soup brings memories of cozy kitchen moments back to life.

Rich cream swirls through each spoonful, promising satisfaction in every bite.

Russet potatoes form the heart of this soul-warming recipe, delivering deep, earthy notes that comfort and delight.

Grab a spoon and let this soup become your new cold-weather companion.

Why Baked Potato Soup Feels Like Comfort in a Bowl

• Comfort in a Bowl: Savor the ultimate homemade potato soup that warms your soul and delights your taste buds.
• Crowd-Pleasing Versatility: Adaptable for different dietary preferences with easy modifications like vegetarian bacon alternatives or gluten-free flour options.
• Minimal Ingredient Magic: Transforms everyday pantry staples into a rich, creamy soup without requiring hard-to-find or expensive ingredients.

What You’ll Need for Baked Potato Soup

• Potatoes: Starchy and hearty base for the soup.
• Chicken Broth: Rich and savory liquid foundation.
• Half and Half: Creamy and smooth dairy component.
• Sour Cream: Tangy and rich dairy enhancer.

• Onion: Sweet and soft flavor builder.
• Garlic: Pungent and aromatic flavor booster.
• Chives: Fresh and mild herb garnish.

• Flour: Simple thickening agent.
• Butter: Rich and smooth cooking fat.
• Black Pepper: Warm and subtle spice.

• Bacon: Crispy and salty meat component.
• Cheese: Sharp and melty garnish.

Directions to Make Hearty Baked Potato Soup

Step 1: Sizzle Bacon Bits

Cook bacon squares in a large pot over low heat.

Rotate occasionally to ensure even crispness.

Once crispy, remove bacon and reserve 2 tablespoons of drippings in the pot.

Step 2: Prepare Potato Base

• Peel potatoes
• Cut into 1-inch cubes
• Cover with water
• Add salt
• Boil gently for 20 minutes until fork-tender
• Drain and gently mash potatoes

Step 3: Build Flavor Foundation

Sauté diced onions in bacon drippings until softened, about 5 minutes.

Add garlic and butter, cooking for another minute.

Step 4: Create Smooth Roux

Whisk in flour, stirring constantly for one full minute to eliminate raw flour taste.

This step develops a rich, smooth base for the soup.

Step 5: Develop Liquid Layers

• Add chicken broth
• Scrape pot bottom to incorporate bacon remnants
• Pour in half and half slowly
• Bring to boil, then reduce to simmer

Step 6: Blend and Enrich

Stir in mashed potatoes and sour cream.

Season with pepper.

Optional: Use immersion blender for extra creamy texture.

Step 7: Cheese Magic

Gradually sprinkle shredded cheese, stirring until completely melted.

Ensure soup isn’t too hot to prevent clumping.

Step 8: Finish and Serve

Garnish with fresh chives and crispy bacon bits.

Serve immediately while warm and creamy.

Tips for a Thick, Creamy Potato Soup

• Cook bacon slowly over low heat to render fat evenly and prevent burning, ensuring crispy, uniform pieces that add rich flavor to the soup.
• Boil potatoes gently until fork-tender, then mash lightly to maintain some potato chunks for a rustic, hearty soup consistency that adds delightful texture.
• Sprinkle cheese gradually into soup when it's not too hot, stirring continuously to create a smooth, creamy blend without unwanted cheese lumps.
• Deglaze the pot with chicken broth, scraping bacon remnants from the bottom to incorporate all those delicious caramelized bits that enhance the overall taste profile.
• Use an immersion blender or standard blender to achieve your preferred soup texture – from chunky to silky smooth – based on personal preference.

Storing and Reheating Baked Potato Soup Leftovers

• Store leftover soup in an airtight container within 2 hours of cooking. The soup stays fresh for 3-4 days when properly sealed in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 2 months. Avoid freezing soup with garnishes like bacon or chives.
• Warm soup gently on stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or half and half to restore creamy consistency if needed. Microwave works in 30-second intervals, stirring between each interval to prevent hot spots.
• If soup appears thick after refrigeration, whisk in warm broth or cream to restore original smooth, creamy texture before serving.

What Tastes Good with Baked Potato Soup

• Perfect Flavor Companions: Baked Potato Soup Pairings
• Craft a Crisp Green Salad: Prepare a light mixed greens salad with tangy vinaigrette to cut through the soup's richness, adding refreshing contrast and balancing the creamy texture.
• Select a Hearty Bread: Choose a crusty sourdough or warm garlic bread to complement the soup's velvety consistency, perfect for dipping and soaking up every delicious drop.
• Pour a Crisp White Wine: Uncork a chilled Sauvignon Blanc or Pinot Grigio, whose bright acidity and light body will beautifully enhance the soup's creamy profile without overwhelming the delicate flavors.
• Match with Roasted Vegetables: Prepare simple roasted brussels sprouts or asparagus spears seasoned with herbs, providing a healthy and flavorful side that adds nutritional depth to the comforting soup.

Simple Ways to Vary Baked Potato Soup

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth for a meat-free version that keeps rich, deep flavors.
• Gluten-Free Adaptation: Swap wheat flour with cornstarch or potato starch to thicken the soup without gluten, ensuring celiac and gluten-sensitive individuals can enjoy this comforting meal.
• Low-Carb Cauliflower Swap: Substitute potatoes with cauliflower florets to reduce carbohydrate content, maintaining a similar creamy texture while creating a lighter, keto-friendly alternative.
• Dairy-Free Option: Use coconut milk instead of half and half, and replace sour cream with cashew cream or dairy-free yogurt to create a creamy soup for lactose-intolerant individuals.

FAQs

• Can I use pre-cooked bacon instead of cooking bacon from scratch?

Yes, you can use pre-cooked bacon. Just chop it and add it at the end as a topping. However, cooking bacon directly in the pot helps develop richer flavor for the soup base.

• Is it necessary to use an immersion blender?

No, it’s optional. Blending creates a smoother texture, but you can leave the soup chunky if you prefer. If you don’t have an immersion blender, carefully transfer soup to a regular blender in batches.

• What type of potatoes work best for this soup?

Russet potatoes are ideal because they’re starchy and break down easily, creating a creamy texture. Yukon gold potatoes can also work well and provide a slightly different flavor profile.

• Can I make this soup vegetarian?

You can substitute bacon with vegetable bacon or smoked paprika for flavor. Replace chicken broth with vegetable broth, and use plant-based cheese and sour cream alternatives.

Baked Potato Soup Recipe

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4.7 from 18 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Comfort meets culinary magic in this creamy baked potato soup that warms hearts and satisfies souls. Hearty potatoes, crisp bacon bits, and rich cheese create a delightful symphony you’ll savor down to the last spoonful.

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Ingredients

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Main Ingredients:

• 4 large russet potatoes (2 lbs)
• 3 1/2 cups chicken broth
• 2 cups half and half
• 2 cups shredded cheddar cheese
• 6 slices thick cut bacon

Flavor Enhancers:

• 1 large yellow onion
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup flour
• 3/4 cup sour cream
• 1/8 cup chives, finely diced

Seasonings:

• 3/4 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

1. Carefully slice bacon into bite-sized squares using sharp kitchen shears, rendering fat slowly in a large pot over gentle heat. Watch as pieces initially crowd the pan but gradually shrink and crisp.
2. Remove crispy bacon pieces, reserving two tablespoons of drippings in the pot, setting meat aside for later garnishing.
3. Peel potatoes and chop into uniform cubes. Submerge in water, seasoning with salt, and simmer until tender enough to mash effortlessly. Drain and gently break down potatoes into rustic chunks.
4. Sauté diced onions in remaining bacon fat until translucent and softened, developing rich underlying flavors.
5. Introduce minced garlic and butter, allowing aromatics to bloom for a brief moment without browning.
6. Sprinkle flour into the mixture, continuously stirring to eliminate raw flour’s starchy taste and create a smooth roux.
7. Pour chicken broth, using a silicone spatula to deglaze the pot and incorporate any flavorful browned bits stuck to the bottom.
8. Slowly stream half and half into the simmering liquid, maintaining a gentle temperature to prevent curdling.
9. Fold in mashed potatoes, creating a velvety base. Incorporate sour cream and freshly ground pepper for depth.
10. Optional: Use an immersion blender to achieve a more uniform, creamy consistency, being careful not to over-process.
11. Reduce heat and gradually introduce shredded cheese, stirring continuously to ensure smooth melting.
12. Allow soup to rest briefly, letting flavors meld and texture thicken naturally.
13. Garnish with crispy bacon fragments and freshly chopped chives, serving immediately for optimal temperature and taste.

Notes

• Prep ingredients ahead of time to ensure smooth cooking flow and reduce stress during recipe execution.
• Room temperature dairy helps create a smoother, more consistent soup texture without potential curdling.
• Using kitchen shears for cutting bacon provides more precise and uniform pieces compared to a knife.
• Boiling potatoes gently prevents breaking and maintains their structural integrity for better soup consistency.
• Cooking flour for a full minute eliminates raw taste and develops a richer, more complex flavor profile.
• For a lighter version, substitute half and half with whole milk or use turkey bacon as a healthier alternative.
• Blending partially or fully transforms the soup’s texture from chunky to silky smooth, catering to different preferences.
• Gradually adding cheese prevents clumping and ensures a creamy, evenly distributed melted cheese throughout the soup.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 440
• Sugar: 3 g
• Sodium: 1000 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 60 mg