Baked Potato Soup : The Ultimate Comfort Food

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Baked Potato Soup : The Ultimate Comfort Food

Overview: Baked Potato Soup

Gather all the tools and ingredients.
Shred cheese and measure sour cream and half & half.
Cut and cook the bacon.
Peel and cut the potatoes.
Add onion and garlic.
Whisk in the flour.
Add chicken broth.
Add the half & half.
Add the potatoes and sour cream.
Remove from heat.
Garnish and Serve.

Ever heard of a hug in a mug? Well, that’s what this rich, creamy and fully loaded Baked Potato Soup feels like. Dreamy potatoes are added to a savory broth base that results in the cheesiest potato soup. You can also load this potato soup with your favorite toppings like bacon, fresh cheddar, sour cream, and chopped green onions.

The result of this is a delicious soup that tastes exactly like the fully-loaded potatoes that all of us are obsessed with. I love potatoes, especially because they are inexpensive, versatile, and taste great and while there are tons of ways to enjoy this vegetable, turning it into a thick, yummy soup is my favorite.

Before we get into the details of this delicious recipe, let’s take a look at all the things you will need to get started.

1. Tools You Will Need

Before you get into the nitty-gritty of the recipe, here’s a list of some essentials that you will need:

A razor-sharp knife: For this recipe, you can use a classic chef’s knife or a paring knife. You will need this to chop up the bacon and other veggies.
A cutting board: A sturdy cutting board is very important as you will need this to cut the potatoes and other toppings required in this recipe.
An apron: A good apron is a kitchen essential I would recommend for any recipe. This will come in handy and help save your clothes from any unwanted splatters or spillage.
A stockpot: A good stockpot is another essential item in this list. I recommend using a stockpot for this soup because the quantity of the liquid will increase while cooking. A decently-sized stockpot can solve the problem of overspill.

2. Best Potatoes For Baked Potato Soup

This delicious recipe does taste like baked potatoes. To give it that feel, we use mashed potatoes for this dish. Using mashed potatoes makes the cooking process quick and easy and gives the soup a creamy texture.

For this soup, we will use russet potatoes since they mash more easily into a puree. You can also use leftover baked potatoes for this soup.

I suggest you don’t use red potatoes or Yukon golds as they are less starchy and don’t mash up easily in a soup.

3. Cooking Instructions For Baked Potato Soup

Baked Potato Soup

Prep Time
10 mins

Cook Time

35 mins

Total Time

45 mins

Servings

Ingredients
Potatoes:	4 large russet potatoes (2LBS)
Ingredient List:	¾ teaspoon salt 6 slices thick-cut bacon 1 large yellow onion 3 cloves garlic (minced) or 2 teaspoons garlic powder 2 tablespoon butter ¼ cup flour 3 cups chicken broth 2 cups half & half ¾ cup sour cream ½ teaspoon black pepper 2 cups shredded cheddar cheese ⅛ cup chives (finely diced)

Cooking Instructions
Step 1: Gather all the tools and ingredients	Get started by gathering all the tools and ingredients mentioned in the list above.
Step 2: Shred cheese and measure sour cream and half & half	Shred the cheese from a block. Measure the sour cream and half and half Note: Let the 3 ingredients sit out at room temperature for a bit.
Step 3: Cut and cook the bacon	Take the thick-cut bacon and cut it into 1-inch pieces. Cook it in a large pot placed over low heat, rotating the pieces occasionally. Remove and set aside once crisp. Leave 2 tablespoons of drippings in the pot. Note: At first if they overlap, don’t worry. It will shrink do
Step 4: Peel and cut potatoes	While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add potatoes to a stockpot and cover the potatoes with 1 inch of water. Add salt and let it boil for 20 minutes or until very fork-tender. Once the potatoes are boiled, drain and then gently mash them. Set aside.
Step 5: Add onion and garlic	Add the diced onion to the stockpot. At this point, also add the bacon drippings and cook until softened. It should take about 5 minutes. Next, add garlic and butter and cook for 1 more minute.
Step 6: Whisk in the flour	Whisk in the flour with a silicone spatula. Stir as the flour cooks and 1 full minute to remove the raw flavor.
Step 7: Add chicken broth	Add the chicken broth with a silicone spatula to loosen the bacon remnants from the bottom of the pot. This will add flavor.
Step 8: Add the half & half	Slowly add the half & half. Bring it to a boil, then reduce to a simmer.
Step 9: Add the potatoes and sour cream	Stir in the potatoes. Mix in the sour cream and pepper.
Step 10: Remove from heat	Remove the stockpot from heat. If you want, you can also blend it with an immersion blender. This will give it a creamier and smoother texture.
Step 11: Garnish and Serve	Gradually sprinkle the shredded cheese and stir until combined. Garnish with green onions and bacon. Serve! Note: While sprinkling the cheese, ensure that the base of the stockpot isn’t too hot. The cheese won’t melt creamy and smooth. Remember, the soup will thicken as it sits.

4. Alternative Loaded Baked Potato Soup Recipe

Here is another way you can enjoy a warm bowl of baked potato soup.

Alternative Recipe - Loaded Baked Potato Soup

Prep Time
10 mins

Cook Time

25 mins

Total Time

35 mins

Servings

Ingredients
Potatoes:	4 large potatoes (scrubbed)
Ingredient List:	8 slices of bacon 4 tablespoons unsalted butter 2 cloves garlic (minced) ¼ cup yellow onion ⅓ cup all-purpose flour 2 cups low fat milk 1 cup half & half 2 cups chicken stock 1 teaspoon kosher salt (adjust to taste) ½ teaspoon garlic salt ½ teaspoon black pepper 1 cup mild cheddar cheese 1 cup sharp cheddar cheese 1 cup sour cream fresh chives (for garnish)

Cooking Instructions
Step 1:	Pierce the potatoes multiple times with a fork. Microwave them for 12 to 15 minutes, or until tender.
Step 2:	Once cool enough to hold, remove the skins and cut them into chunks
Step 3:	Cook the bacon in a skillet over medium-high heat until crisp. Transfer crisp bacon to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of bacon fat from the pan. Discard the rest. Once the bacon has cooled, crumbled it into small bits.
Step 4:	In a large pot, melt the butter over medium-low heat. Add reserved bacon fat, garlic, and onion. Cook for 2-3 minutes.
Step 5:	Slowly whisk the flour into the pan and stir for 1-2 minutes. Slowly whisk in the milk and half & half. Keep whisking until smooth.
Step 6:	Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic, salt, and pepper. Keep a light simmer until the mixture has thickened slightly, about 5-7 minutes.
Step 7:	Stir in the remaining cheeses, bacon, and sour cream.
Step 8:	Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky.
Step 9:	Top it with your favorite garnishes like cheese, bacon, and chives.

5. Keto Loaded Baked Potato Soup Recipe

Enjoy your favorite Baked ‘Potato’ Soup, minus all the excess carbs. Enjoy this hearty, flavor-packed soup with roasted cauliflower and radishes for potatoes.

But trust me, this soup is so delicious, you’ll swear it’s potatoes.

Keto Baked Potato Soup

Prep Time
50 mins

Cook Time

1 hour

Total Time

1 hour 50 minutes

Servings

Ingredients

Ingredient List:

1 small head cauliflower (cut into florets- about 3 cups)
1 bunch radishes (trimmed and quartered- about 1¼ cups)
1 tablespoon extra-virgin olive oil
fine sea salt
freshly ground black pepper
6 slices of uncured bacon (chopped)
1 large yellow onion (chopped - about 2 cups)
2 ribs celery (chopped - about ½ cup)
3 cloves garlic (minced - about 1 tablespoon) or 2 teaspoons of garlic powder
4 cups low-sodium chicken broth
1 tablespoon unsalted butter
4 ounces cheddar cheese (shredded - about 1 cup)
hot sauce (optional)
2 tablespoons fresh chives (minced)
sour cream (for serving - optional)

Cooking Instructions
Step 1:	Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
Step 2:	In a large bowl, toss the cauliflower and radishes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Step 3:	Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until vegetables are tender and caramelized in spots. This will take about 25 to 30 minutes. Stir it once or twice.
Step 4:	Place the bacon in a saucepan or skillet over medium-low heat. Cook, stirring occasionally until the bacon is crisp and golden. This will take 10 to 13 minutes. Using a spoon, transfer the bacon to a small dish. Reserve 1 tablespoon of bacon fat. Discard the rest.
Step 5:	Add the onion and celery to the pan. Sprinkle with ¼ teaspoon salt and cook. Stir until tender, for about 5 minutes.
Step 6:	Add the garlic and sauté for about 1 minute. Pour the broth, add the roasted vegetables. Bring to a boil.
Step 7:	Reduce the heat and cover it partially. Simmer for about 20 minutes to allow the flavors to meld.
Step 8:	In batches, transfer the soup to a blender. Add butter and ¾ cup cheese and blend until smooth.
Step 9:	Season with salt, pepper, and hot sauce. Serve hot!

6. Best Bread To Eat With Baked Potato Soup

This soup becomes even tastier when enjoyed with bread. Dip some soft, warm bread or a crisp piece of toast into a warm cup of this soup and elevate its taste.

Dutch Oven Bread

This bread is crusty on the outside and super soft on the inside. The added spices and garlic flavor gives the bread a pleasant Italian touch and makes for great dipping bread.

Sweet Skillet Cornbread

This cornbread has turned out to be a crowd favorite. It is sweetened with honey and is incredibly moist. The sweet flavors perfectly compliment the savory soup.

Pull-Apart Dinner Rolls

These pull-apart dinner rolls are the softest, fluffiest and lightest buns to pair with this loaded soup. Brushed with honey butter adds some sweetness to the bread, making it the perfect side for this soup.

Bread Bowl

You can also take a round loaf of crusty oven-baked bread. You can carve out the bread in the middle, pull it out and fill it up with loaded potato soup. The bread loaf acts as the bowl for the soup and makes the presentation look very interesting.

7. How To Store Baked Potato Soup

To save time, you can make the baked potato soup ahead of time. This soup is very simple to make since it is cooked in a slow cooker.

If you have leftover Baked Potato Soup, you can also freeze it. This is a great baked potato soup recipe to add to zip lock bags and store flat in the freezer. Don’t forget to let the air out. If stored properly, the frozen soup can last for up to 3 months.
The potatoes do become softer and may mash up more in the freezer. The texture also tends to become watery upon reheating. When warming up the soup, you can blend the potatoes in or add more potatoes. This will also help keep the broth thicker with blended potatoes.
To warm up this soup, you can use a cooker, microwave, or heat it on the stovetop. Although it’s a slow process, the soup will thicken back up to a hearty, delicious soup.
Remember to store the soup in an airtight container. This soup can last for up to 3 days in the refrigerator and 3 months in the freezer.
If you are heating this in the microwave, reheat in 1-minute intervals, stirring between each to avoid hot spots in the soup.

8. Nutritional Value

Baked Potato Soup
Calories	482kcal
Fat	34g
Saturated Fat	18g
Carbohydrates	28g
Protein	16g
Fiber	2g
Cholesterol	89mg
Sugar	2g
Sodium	968mg
Potassium	729mg
Vitamin A	756IU
Vitamin C	15mg
Calcium	317mg
Iron	2mg

Alternate Recipe - Baked Potato Soup
Calories	502kcal
Fat	34g
Saturated Fat	19g
Carbohydrates	31g
Protein	18g
Fiber	3g
Cholesterol	90mg
Sugar	6g
Sodium	962mg
Potassium	764mg
Vitamin A	870IU
Vitamin C	22mg
Calcium	358mg
Iron	2mg

Keto Baked Potato Soup
Calories	330kcal
Total Fat	24g
Saturated Fat	12g
Carbohydrates	14g
Protein	22g
Fiber	4g
Cholesterol	60mg
Sugar	5g
Sodium	1230mg

9. Tips For Making Baked Potato Soup

Microwave your potatoes to cut down on cooking time.
If you want a super creamy potato soup, cook the potatoes ahead of time until they are tender. Once they are soft and tender, blend or mash the potatoes until smooth and creamy.
To mash potatoes together, you can use a fork, blender, or potato masher.
If you wish to make the Baked Potato Soup gluten-free, substitute the flour mixture with cornstarch to thicken the soup.
Want to control the amount of salt that goes into this soup? Substitute low-sodium chicken broth and bacon as a topping for your soup.
Make this soup low fat by using half & half instead of heavy cream.
Use russet potatoes for this soup as they are dryer and have high scratch content which is needed to thicken the soup.
I recommend using extra sharp, white cheese for this soup. You can also use a mix of cheeses.
Veggies like carrots and celery help add depth to the flavor profile of the soup. You can also add chopped hard-boiled eggs.
Start the soup with a little salt and layer it up along the cooking process. Since a lot of salt goes into making this soup, it’s always better to start with less rather than end up with a salty mess.
The soup tends to thicken up as it sits for a day or two. Add milk when the soup thickens up to give you the consistency you like.
I recommend you use an immersion blender for the smoothest soup. However, you can also leave in some chunks if you enjoy chunky soup.

10. Serving Suggestions

If you plan on serving the soup to about 6-8 people, you will require about 4-5 big russet potatoes. That is about 2 lbs. of potatoes. If you are stirring up this soup for a party of 10-12 people, you will need about 8-9 big russet potatoes.

Now that you know how to make a killer Baked Potato Soup, mix and match your favorite toppings. Here are some toppings and sides that you can serve with a nice, hot bowl of this soup:

Bacon pieces are my favorite. If you prefer to buy bacon bits, that works too.
Mix up your choice of shredded cheese and top off the soup bowl.
Sour cream is the perfect addition to this rich and creamy soup. You can also use cream cheese for a creamy texture.
Diced avocado adds a lovely texture and flavor to this soup.
Add some cooked corn kernels to give a southern twist to your soup.
Croutons do the perfect job of adding a crunchy and soft bread texture to this cozy soup.
You can also serve this soup with a rotisserie chicken meal, leftover ham, or soaked and drained sausage.
Roasted bell peppers and other veggies also add a nice smoky flavor to the soup.
Green chives are not only visually pleasing as a topping but also pair very well with this baked potato soup.

11. Frequently Asked Questions

Are baking potatoes good for soup?

Idaho or russet potatoes are the general all-purpose kind of baking potatoes. They are high in starch and low in moisture, with a slightly mealy texture. When baked, these potatoes become ideal to be used in a baked potato soup as it makes the soup thick and creamy.

How can I make potato soup taste better?

Simple ingredients can make all the difference. Aromatic vegetables like onions, carrots, and garlic add depth of flavor to your soup. To add some more flavor you can also experiment with spices and seasonings of your choice.

How do I thicken my baked potato soup?

Flour and butter make a roux which helps thicken the potato soup at the end of its cooking time. All you have to do is add the roux to the ending of the soup and let cook for another 20 to 30 minutes. This will result in a nice and thick texture.

Do you peel the potatoes for soup?

When looking to enjoy a bowl of hearty, creamy, and filling soup, potatoes are all you need. For the creamiest texture, you should peel potatoes before placing them into the soup to cook. However, if you want to experiment with a slightly more rustic version of the soup, you can leave the peel of the potato on.

What to do if the soup turns out too thin?

In this case, you have 2 options. You can let the soup simmer with the lid off for 10 to 15 minutes. This will help with getting rid of the extra moisture and help thicken up the soup. Or, you can add starch to thicken the soup. For this soup, you can use cornstarch or flour. Take a large spoonful of soup and place it into a small bowl. Whisk 1 tablespoon of starch into the bowl. Continue whisking until mixed well.

Whisking helps prevent clumps and dissolves into the soup evenly. Add this mixture into the soup and wait a few minutes to see how thick the soup becomes. If you want the soup thicker, repeat the process until you reach the desired thickness.

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Written by Himani Vaid

Toronto-based food nerd turned food storyteller, Himani is a connoisseur of all things delish. Currently, busy thinking about what to eat next.