Baked Potato Soup

 

🥔 Baked Potato Soup: Creamy, Cozy, and Totally Crave-Worthy

When the weather cools down and comfort food cravings kick in, there’s nothing quite like a bowl of Baked Potato Soup to warm you from the inside out. Rich, creamy, and packed with hearty potato goodness, this classic soup is like your favorite loaded baked potato — in spoonable form.

It’s the kind of meal that feels like a hug in a bowl: cozy, filling, and made with simple ingredients you likely already have in your kitchen. Whether you're making it for a weeknight dinner, a fall gathering, or just because you're in the mood for something delicious, this soup is always a hit.

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🍲 Why You’ll Love This Baked Potato Soup

✔️ Ultra-creamy and loaded with flavor
✔️ Easy to make with pantry staples
✔️ Comfort food at its finest
✔️ Great for meal prep and leftovers
✔️ Customizable with your favorite toppings

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🧄 Ingredients

• 4 large russet potatoes, baked and peeled

• 4 strips bacon, cooked and crumbled

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 4 cups chicken broth (or vegetable broth)

• 2 cups milk (whole milk or half-and-half for creamier soup)

• 1/2 cup sour cream

• 1 ½ cups shredded cheddar cheese

• Salt and pepper to taste

• Optional toppings: extra cheese, green onions, chives, bacon bits

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👩‍🍳 How to Make Baked Potato Soup

1. Bake the Potatoes

Bake your potatoes at 400°F (200°C) for about 45–60 minutes, or until tender. Let them cool slightly, then peel and roughly mash or cube them.

2. Sauté the Aromatics

In a large soup pot, melt butter over medium heat. Add diced onion and cook until soft, about 4–5 minutes. Add garlic and cook for 30 more seconds.

3. Make the Roux

Stir in the flour and cook for 1–2 minutes to form a roux (this will thicken your soup).

4. Add Liquids

Slowly whisk in the chicken broth, then add the milk. Bring to a simmer, stirring constantly until the soup thickens (5–7 minutes).

5. Add Potatoes & Flavor

Stir in the mashed or cubed baked potatoes. Use a potato masher to break up large chunks, depending on your preferred texture. Add sour cream, cheddar cheese, salt, and pepper.

6. Simmer & Serve

Let the soup simmer for another 10 minutes. Stir in half of the crumbled bacon. Taste and adjust seasonings. Serve hot, topped with more cheese, bacon, and green onions.

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🧡 Tips & Variations

• For extra creaminess: Use half-and-half or add a splash of heavy cream.

• Make it vegetarian: Skip the bacon and use veggie broth. Add roasted mushrooms for depth.

• Like it chunky? Leave some potato pieces whole. For a smoother soup, blend part of it with an immersion blender.

• Add-ins: Stir in cooked broccoli, corn, or diced ham for a twist.

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❄️ Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: It can be frozen, but the texture may change slightly. Reheat gently and stir well.

• Reheat: On the stovetop over low heat, or in the microwave, stirring occasionally.

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🥣 Final Thoughts

This Baked Potato Soup is the kind of dish you’ll want to curl up with on chilly nights. It’s satisfying, soul-soothing, and full of that homemade flavor we all crave. One pot, simple ingredients, and the kind of taste that reminds you why comfort food will always have a place at the table.

Serve it with crusty bread or a simple salad — or just grab a big spoon and dig in.