Baked Potato Soup

Why Make This Recipe

Baked Potato Soup is a comforting and hearty dish that brings the warmth of a baked potato into a creamy soup. It’s perfect for cold weather, serving as a filling meal that both kids and adults enjoy. With minimal ingredients and simple steps, this recipe allows you to create a satisfying bowl of goodness at home. Whether you are looking for a quick weeknight dinner or a cozy dish to share with friends, this soup is a great choice.

How to Make Baked Potato Soup

Ingredients

• 4 large baking potatoes
• 1/2 cup crispy bacon, chopped
• 1 cup sharp cheddar cheese, grated
• 1/2 cup sour cream
• 2 green onions or chives, chopped
• 4 cups chicken broth
• 1 cup milk
• Salt and pepper to taste
• Butter (optional)

Directions

1. Preheat oven to 400°F (200°C). Prick the potatoes with a fork, rub them with oil, and bake for about 45-60 minutes until tender.
2. Let the potatoes cool slightly, then scoop out the insides into a large pot.
3. Add chicken broth, milk, salt, and pepper to the pot.
4. Using an immersion blender or a regular blender, blend until smooth or until your desired consistency is reached.
5. Stir in cheese, bacon, and sour cream, and heat gently.
6. Serve topped with chives or green onions, and extra cheese and bacon if desired.

How to Serve Baked Potato Soup

Serve Baked Potato Soup hot in bowls. You can add extra toppings like more cheese, chopped bacon, or fresh herbs for added flavor. Pair the soup with crusty bread or a fresh salad for a complete meal.

How to Store Baked Potato Soup

If you have leftovers, let the soup cool down to room temperature. Transfer it to an airtight container and refrigerate. The soup can be stored in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing it. Place the cooled soup in a freezer-safe container and it can last for up to 3 months. Just remember to thaw it in the fridge before reheating.

Tips to Make Baked Potato Soup

• Use baking potatoes like Russets, as they give a better texture to the soup.
• For a richer flavor, you can use chicken stock instead of chicken broth.
• Adjust the thickness of the soup by adding more or less milk, depending on your preference.
• Consider adding some garlic or onion for extra flavor while blending.
• If you prefer a chunky soup, reserve some diced potatoes before blending.

Variation

You can customize Baked Potato Soup by adding different ingredients. For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. You can also add broccoli, spinach, or other vegetables for added nutrition.

FAQs

Can I make this soup in advance?
Yes, you can prepare the soup in advance. Just store it in the refrigerator, and reheat when you’re ready to serve.

Is it possible to make this soup vegan?
Yes, you can make a vegan version by using plant-based milk, dairy-free cheese, and skipping the bacon.

Can I use leftover baked potatoes?
Absolutely! If you have leftover baked potatoes, you can use them to make the soup. Just scoop the insides and follow the rest of the recipe.

Baked Potato Soup

Baked Potato Soup is a comforting and hearty dish that captures the warmth of a baked potato in a creamy form, perfect for cold weather and filling for both kids and adults.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large large baking potatoes Use Russets for better texture.
• 1/2 cup crispy bacon, chopped Optional for vegetarian version.
• 1 cup sharp cheddar cheese, grated Add more for topping if desired.
• 1/2 cup sour cream
• 2 pieces green onions or chives, chopped For garnish.
• 4 cups chicken broth Use vegetable broth for vegetarian version.
• 1 cup milk Adjust thickness as preferred.
• to taste Salt and pepper
• to taste Butter (optional)

Method

 

Preparation

1. Preheat oven to 400°F (200°C). Prick the potatoes with a fork, rub them with oil, and bake for about 45-60 minutes until tender.
2. Let the potatoes cool slightly, then scoop out the insides into a large pot.

Cooking

1. Add chicken broth, milk, salt, and pepper to the pot.
2. Using an immersion blender or a regular blender, blend until smooth or until your desired consistency is reached.
3. Stir in cheese, bacon, and sour cream, and heat gently.
4. Serve topped with chives or green onions, and extra cheese and bacon if desired.

Notes

If you have leftovers, let the soup cool down to room temperature. Transfer it to an airtight container and refrigerate. The soup can be stored in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing it, which can last for up to 3 months.