Looking for a cozy, heartwarming dish that's easy to make yet loaded with rich, creamy flavors? Look no further! This Easy Baked Potato Soup Recipe is a perfect comfort food that will satisfy your cravings, especially during chilly evenings. Whether you’re hosting a family dinner or simply looking for a warm bowl of goodness, this baked potato soup is the go-to recipe. Stay with us as we guide you through each step, offering pro tips, variations, and presentation ideas to make this dish your own. Let’s dive into making this delicious, soul-soothing soup!

What is "Baked Potato Soup"?

Baked potato soup is a creamy, hearty soup made from baked potatoes, milk, cheese, and a variety of other flavorful ingredients like bacon, garlic, and onion. It’s thick and comforting, resembling the taste of a loaded baked potato, but in soup form. The smooth texture combined with crunchy toppings makes it an all-time favorite for people who enjoy savory dishes that are both filling and easy to prepare.

Ingredients List for Baked Potato Soup

Before we jump into cooking, let’s first gather all the ingredients you need to make the perfect baked potato soup. Here's what you'll need:

6 strips of bacon – This adds a salty, crispy crunch to the soup and an essential layer of flavor.
½ medium onion, chopped – Adds depth and a bit of sweetness.
4 large Russet potatoes, diced – The star of the show! Russet potatoes are perfect because of their fluffy texture when cooked.
¼ cup flour – Used as a thickening agent to give the soup a creamy consistency.
4 cups whole milk – Adds richness and helps achieve that silky smooth texture.
1 cup chicken broth – Adds flavor and thins the soup just a bit.
1 clove garlic, minced – Provides a subtle aromatic depth.
¾ cup grated cheddar cheese (or more to taste) – A sharp, tangy addition that makes the soup irresistibly cheesy.
Chopped scallions, to taste – For garnish, adding freshness and color.
¾ cup sour cream (or more to taste) – Adds a slight tang and richness to the soup.
Salt & pepper to taste – Essential seasonings to bring out all the flavors.

Substitutions and Variations

If you don’t have all the ingredients or simply want to make some adjustments, don’t worry! Here are some substitutions and variations you can try:

Bacon substitute: For a healthier or vegetarian option, you can skip the bacon or replace it with turkey bacon, or even use crispy fried mushrooms for a smoky flavor.
Dairy-free option: Swap the whole milk for almond milk or coconut milk, and use dairy-free cheese and sour cream alternatives.
Add veggies: Enhance the nutritional value by adding vegetables like carrots, celery, or corn to the soup.
Cheese: Feel free to experiment with different types of cheese like Gouda, Monterey Jack, or even blue cheese for a different twist.
Broth: While chicken broth is the most common, you can use vegetable broth to make it vegetarian-friendly or beef broth for a richer flavor.

Step-by-Step Cooking Instructions

Now that you have all the ingredients ready, let’s start cooking! This step-by-step guide will walk you through how to make this easy baked potato soup.

Cook the Bacon: In a large pot, cook the bacon strips over medium heat until crispy. Remove the bacon from the pot and set it aside on a paper towel to drain. Once cooled, crumble the bacon for later use. Reserve about 1-2 tablespoons of the bacon grease in the pot for added flavor.
Sauté the Onion and Garlic: Using the same pot with the reserved bacon grease, add the chopped onion and minced garlic. Cook over medium heat for about 4-5 minutes until the onion becomes translucent and fragrant.
Cook the Potatoes: Add the diced Russet potatoes to the pot and cook for about 5 minutes, stirring occasionally, so they begin to soften slightly.
Add Flour: Sprinkle the flour over the potatoes and onions, stirring continuously. This will help thicken the soup. Cook for 2 minutes to remove the raw flour taste.
Add Milk and Broth: Slowly pour in the whole milk and chicken broth while stirring to combine. Bring the mixture to a simmer, stirring occasionally to avoid clumping. Continue to simmer for about 15-20 minutes, or until the potatoes are soft.
Mash the Potatoes: Using a potato masher or the back of a spoon, gently mash some of the potatoes in the pot. This step helps to thicken the soup while still leaving chunks for texture.
Add Cheese and Sour Cream: Stir in the grated cheddar cheese and sour cream. Mix well until the cheese has fully melted into the soup. Add salt and pepper to taste.
Final Touches: Once the soup has thickened to your desired consistency, stir in the crumbled bacon and chopped scallions. Give it one last stir, and your baked potato soup is ready to serve!

Common Mistakes to Avoid

Even with a simple recipe like this, there are a few pitfalls to avoid:

Not cooking the flour long enough: After adding the flour, make sure you cook it for a couple of minutes to get rid of the raw taste.
Overcooking the potatoes: If the potatoes become too mushy, you’ll lose that chunkiness, which gives the soup texture.
Skipping the bacon grease: Draining all the bacon grease might leave your soup lacking in flavor. Use at least a tablespoon to sauté the onions for the best results.
Adding cheese too quickly: Make sure the soup isn’t boiling when you add the cheese, as high heat can cause it to become grainy.

Serving and Presentation Tips

Serving baked potato soup is an opportunity to get creative. You want to make sure it looks as good as it tastes. Here are a few serving and presentation ideas:

How to Serve Baked Potato Soup: Serve the soup in deep bowls, preferably pre-warmed. Top each serving with extra crumbled bacon, grated cheddar cheese, a dollop of sour cream, and freshly chopped scallions. A sprinkle of fresh black pepper or even a dash of smoked paprika can give it a nice kick.
Presentation Ideas for Baked Potato Soup: For a restaurant-quality presentation, drizzle a small amount of olive oil or sour cream in a swirl on top of the soup. Use colorful, garnish-heavy toppings like chives, bacon, and shredded cheese to create layers of texture and color. If serving for a special occasion, you can even use a bread bowl instead of a regular bowl.

Baked Potato Soup Recipe Tips

Don’t rush the simmering: Let the soup simmer on low to medium heat to fully develop the flavors and allow the potatoes to soften without overcooking.
Adjust the thickness: If the soup gets too thick, you can thin it out by adding more broth or milk, one tablespoon at a time.
Extra seasoning: Depending on your taste preferences, you can add a pinch of cayenne pepper for a spicy kick or a touch of smoked paprika for extra depth.
Storage: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding more milk or broth if needed to maintain the desired consistency.

Frequently Asked Questions (FAQs)

Can I make baked potato soup ahead of time?
Yes! This soup actually tastes better the next day, as the flavors continue to meld. Just reheat gently and adjust the consistency with a little more milk or broth.
Can I freeze baked potato soup?
Yes, but keep in mind that the texture may change slightly upon reheating due to the dairy content. When reheating, stir well and add more broth or milk if needed.
How can I make the soup healthier?
You can use low-fat milk, swap out the sour cream for Greek yogurt, and use turkey bacon or skip the bacon altogether.
Can I use leftover baked potatoes?
Absolutely! Using leftover baked potatoes can save time. Simply dice them and add them in when instructed to add the potatoes.

Conclusion

And there you have it! This Easy Baked Potato Soup Recipe is a delightful combination of hearty ingredients that come together to create a rich, creamy, and flavorful dish. Whether you’re cooking for a crowd or just for yourself, this comforting soup is perfect for any occasion. Enjoy your warm, delicious bowl of baked potato soup, and don’t forget to experiment with different variations to make it your own! Happy cooking!