There’s something magical about transforming humble baked potatoes into a velvety, luxurious soup that warms you from the inside out. As someone who has spent countless hours perfecting this recipe, I’m excited to share my foolproof method for creating the ultimate baked potato soup. This isn’t just any soup – it’s a bowl of pure comfort that brings together all the beloved flavors of a loaded baked potato in a creamy, satisfying form.
Why You’ll Love This Recipe
Before we dive into the details, let me tell you why this baked potato soup has become my go-to comfort food recipe. First, it’s incredibly forgiving – even novice cooks can achieve spectacular results. Second, it’s customizable to your taste preferences, and third, it’s perfect for meal prep as it reheats beautifully. Plus, who can resist the classic combination of potatoes, cheese, and bacon?
Essential Ingredients
Here’s what you’ll need to create this soul-warming soup:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 6 large (about 3 lbs) | Well-scrubbed and dried |
| Butter | 1/2 cup (1 stick) | Unsalted preferred |
| Yellow onion | 1 large | Finely diced |
| All-purpose flour | 1/3 cup | For thickening |
| Whole milk | 2 cups | Room temperature |
| Heavy cream | 1 cup | Room temperature |
| Chicken broth | 3 cups | Low sodium recommended |
| Sour cream | 1 cup | Full fat for best results |
| Sharp cheddar cheese | 2 cups | Freshly grated |
| Bacon | 8 slices | Cooked and crumbled |
| Green onions | 1/2 cup | Finely chopped |
| Salt | 1 1/2 tsp | Or to taste |
| Black pepper | 1 tsp | Freshly ground |
| Garlic powder | 1 tsp | Optional |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Large Dutch oven or pot | For cooking the soup |
| Baking sheet | For baking potatoes |
| Potato masher | For achieving desired consistency |
| Whisk | For smooth roux creation |
| Sharp knife | For prep work |
| Measuring cups/spoons | For accurate measurements |
| Cheese grater | For freshly grated cheese |
Step-by-Step Instructions
Phase 1: Preparing the Baked Potatoes
- Preheat your oven to 425°F (220°C)
- Wash and dry the potatoes thoroughly
- Pierce each potato several times with a fork
- Rub with olive oil and sprinkle with salt
- Bake for 45-60 minutes until tender
- Let cool slightly before handling
Phase 2: Creating the Soup Base
- In your Dutch oven, melt the butter over medium heat
- Add diced onions and cook until translucent (5-7 minutes)
- Sprinkle flour over the onions and butter, stirring constantly
- Cook the roux for 2-3 minutes to remove raw flour taste
- Gradually whisk in the milk and cream
- Add chicken broth slowly while whisking
- Bring to a gentle simmer, stirring frequently
Phase 3: Combining Everything
- Cut the baked potatoes in half
- Scoop out the flesh, leaving a thin layer on the skins
- Add potato flesh to the soup base
- Mash some of the potatoes against the side of the pot
- Leave some chunks for texture
- Stir in sour cream and 1 1/2 cups of the cheddar cheese
- Season with salt, pepper, and garlic powder
- Simmer for 10-15 minutes until thickened
Pro Tips for Perfect Results
- Always bake your potatoes instead of boiling them – this develops a deeper flavor
- Use room temperature dairy products to prevent curdling
- Grate your own cheese – pre-shredded varieties contain anti-caking agents
- Don’t overmix the potatoes; some chunks add wonderful texture
- Season gradually and taste as you go
Troubleshooting Common Issues
| Problem | Solution |
|---|---|
| Soup is too thick | Add warm chicken broth or milk gradually |
| Soup is too thin | Make a small amount of roux and whisk in |
| Cheese is clumping | Use room temp cheese and add gradually |
| Grainy texture | Lower heat when adding dairy products |
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container |
| Freezer | 2-3 months | Freeze without toppings |
When reheating, warm slowly over medium-low heat, stirring occasionally. Add a splash of milk or cream if needed to reach desired consistency.
Serving Suggestions
This soup shines when served with an array of toppings. Here are my favorite combinations:
- Classic: Extra bacon, cheddar, and green onions
- Loaded: Add a dollop of sour cream and chives
- Spicy: Top with jalapeños and pepper jack cheese
- Light: Just a sprinkle of fresh herbs and a touch of cheese
Serve alongside:
- Crusty artisan bread
- Fresh green salad
- Roasted vegetables
- Grilled cheese sandwiches
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 15g |
| Carbohydrates | 35g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 680mg |
*Based on 8 servings per recipe
Common Questions and Answers
Q: Can I make this soup vegetarian?
A: Yes! Simply substitute vegetable broth for chicken broth and skip the bacon. Add extra seasonings or smoked paprika for depth of flavor.
Q: Can I use different potatoes?
A: While russets are ideal for their starchy content, Yukon Gold potatoes work well too. Avoid waxy potatoes like red potatoes.
Q: How can I make this soup lighter?
A: Use half-and-half instead of heavy cream, reduce cheese quantity, and use turkey bacon. The soup will still be creamy but with fewer calories.
Q: Can I make this in a slow cooker?
A: While the soup can be kept warm in a slow cooker, I recommend following the stovetop method for the best texture and flavor control.
Q: My soup is too thick – what should I do?
A: Simply thin it with warm milk or chicken broth until you reach your desired consistency. Add liquid gradually while stirring.
Recipe Variations
Want to mix things up? Try these delicious variations:
- Loaded Baked Potato Soup: Double the bacon and cheese toppings
- Southwest Style: Add roasted corn, black beans, and top with avocado
- Roasted Garlic Version: Add a whole head of roasted garlic
- Extra Veggie: Mix in sautéed carrots, celery, and roasted broccoli
Remember, the best recipes are those you make your own. Don’t be afraid to experiment with different toppings and add-ins to create your perfect bowl of comfort.
Kitchen Notes and Tips
- Quality of ingredients matters – use the best potatoes and cheese you can find
- Don’t rush the cooking process; good soup takes time
- Always taste and adjust seasonings before serving
- Reserve some baked potato skins for garnish if desired
- Using cold dairy products can cause curdling, so room temperature is key
This baked potato soup recipe has become my signature dish for cold weather gatherings, and I’m confident it will become one of your favorites too. The combination of creamy, cheesy goodness with the comfort of baked potatoes creates an irresistible bowl of warmth that’s perfect for any occasion.
