Welcome to the ultimate guide for crafting the most delectable Baked Potato Soup, a truly comforting culinary experience that captures all the beloved flavors of a loaded baked potato in a warm, creamy bowl. Perfect for chilly evenings, a cozy family dinner, or simply when you crave the soul-soothing embrace of classic comfort food, this recipe promises to deliver pure satisfaction with every spoonful. Forget the fuss of individually baking potatoes; our streamlined approach brings you that authentic taste and luxurious texture without the extra time commitment, making it an ideal choice for even the busiest weeknights.
Craving more potato goodness? You might also fall in love with our Hearty Slow Cooker Potato Soup, another fantastic option for a comforting meal that practically makes itself. But for those times when you desire that rich, savory, and instantly gratifying flavor of a fully-loaded baked potato transformed into a smooth, velvety soup, you’ve come to the right place.
Why This Baked Potato Soup is Your New Favorite
I am an undeniable enthusiast of baked potato soup, and after countless culinary experiments, I can confidently declare that this particular recipe stands out at the pinnacle of my favorites. What sets this version apart is its remarkable balance of speed, simplicity, and an incredibly rich flavor profile. Unlike many recipes that require the time-consuming step of pre-baking potatoes, this one is designed for real life – meaning it’s fast enough to prepare even on the busiest weeknights.
My initial trials included a version where the potatoes were indeed baked first, and while undeniably delicious, the added prep time was simply too much for a regular meal. This recipe was born from the desire to capture those deep, savory baked potato nuances in a soup that could be on your table in under an hour. So, while the potatoes aren’t technically “baked” in the traditional sense, every spoonful delivers the authentic, hearty flavors you’d expect from a fully loaded baked potato, all rolled into one comforting and convenient bowl of soup. It’s truly the best of both worlds: gourmet taste with weeknight ease.
Key Ingredients for the Perfect Baked Potato Soup
Crafting an outstanding baked potato soup begins with selecting the right ingredients. Each component plays a crucial role in building the layered flavors and achieving that signature creamy, hearty texture. Here’s a closer look at what you’ll need and why each item is essential:
- Bacon: This isn’t just a garnish; it’s a foundational flavor builder. You’ll crisp the bacon first, reserving some for a delightful crunchy topping. Crucially, the rendered bacon grease becomes the aromatic base for sautéing your onions, infusing the entire soup with a rich, smoky depth that defines classic baked potato flavor.
- Onion and Garlic: These aromatic powerhouses are non-negotiable for a savory soup. The diced onion, softened in bacon fat, provides a sweet, mellow counterpoint, while the minced garlic adds a pungent warmth that rounds out the savory profile. Don’t rush their cooking; proper caramelization develops essential flavor.
- Seasoned Salt: While regular salt works, seasoned salt adds an extra layer of complexity and savory notes that elevate the soup beyond basic seasoning. It often contains a blend of salt, paprika, onion powder, and garlic powder, enhancing the overall taste without requiring multiple spices. Adjust to your personal preference.
- Chicken Broth: This liquid gold forms the body of the soup. I typically opt for low-sodium chicken broth, which allows precise control over the final saltiness. The broth provides a savory foundation that complements the potato and dairy elements beautifully. For a vegetarian version, swap in vegetable broth.
- Potatoes: The star of the show! Russet potatoes are my preferred choice for their high starch content, which allows them to break down easily, creating a naturally thick and creamy soup. Their fluffy texture also readily absorbs the rich flavors. While Yukon golds or baby reds can be used, russets deliver that desired comforting, slightly chunky consistency that makes this soup so satisfying.
- Evaporated Milk: This secret ingredient is key to achieving a luxurious, creamy consistency without adding excessive calories or making the soup overly rich. Evaporated milk is simply concentrated milk, offering a thicker texture and a subtle sweetness that balances the savory elements. It provides a more robust body than regular milk and a lighter touch than heavy cream.
- Cheese: Freshly grated sharp cheddar cheese melts seamlessly into the hot soup, providing a tangy, savory richness that is quintessential to baked potato flavor. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting, so grating your own ensures the best texture and flavor.
- Sour Cream: Beyond contributing to the soup’s velvety texture, sour cream introduces that characteristic tang found in a perfectly loaded baked potato. Stirred in at the end, it adds a bright, creamy finish and enhances the overall “baked potato” experience.
- Toppings: Don’t underestimate the power of toppings! The reserved crispy bacon, extra shredded cheddar cheese, and fresh chives are not just decorative; they add contrasting textures and vibrant bursts of flavor that complete the dish and make each bowl feel like a gourmet indulgence.
How to Make This Irresistible Baked Potato Soup
Making this creamy baked potato soup is surprisingly straightforward, and each step is designed to build maximum flavor. Follow these detailed instructions for a perfectly comforting meal:
STEP 1: Crisp the Bacon. Begin by dicing your bacon into small pieces. Heat a large soup pot or Dutch oven over medium-high heat. Add the diced bacon and cook, stirring occasionally, until it is beautifully crisp and golden brown. This usually takes about 5-7 minutes. Once cooked, use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate. Set these aside to use as a garnish later. Importantly, leave the rendered bacon grease in the pot – this is crucial for the next step.
STEP 2: Sauté Aromatics. Reduce the heat to medium. To the hot bacon grease in the pot, add your diced onion. Cook the onion, stirring frequently, until it softens and becomes translucent, about 5-8 minutes. During the last 30 seconds of cooking, stir in the minced garlic until fragrant. Be careful not to burn the garlic, as this can make it bitter. Finally, stir in the seasoned salt, ensuring it’s well distributed to flavor the aromatics.
STEP 3: Cook the Potatoes. Pour the chicken broth into the pot, scraping up any browned bits from the bottom of the pan – these add immense flavor. Then, add your peeled and diced potatoes. Ensure the potatoes are mostly submerged in the liquid; if not, add a little more broth or water until they are. Bring the soup to a gentle boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are completely fork-tender. They should easily break apart when poked with a fork.
STEP 4: Blend for Creaminess (Partial Blend). Once the potatoes are tender, carefully transfer about half of the cooked potatoes and a generous amount of the liquid to a blender. Exercise extreme caution when blending hot liquids: only fill the blender halfway, secure the lid tightly (leaving a small vent for steam or covering the lid with a towel), and start blending on a low speed, gradually increasing. If your blender is small, work in batches to prevent overfilling and potential splashes. Blend until the mixture is smooth and creamy.
STEP 5: Combine and Thicken. Pour the smooth, blended potato mixture back into the pot with the remaining chunky potatoes. Stir well to combine. This partial blending technique creates a wonderfully thick and creamy base while still leaving some delightful potato chunks for texture. If you prefer an even thicker soup, feel free to blend a larger portion of the potatoes; for a completely smooth soup, blend all of it.
STEP 6: Finish with Dairy and Serve. Return the pot to medium-low heat. Stir in the evaporated milk, shredded cheddar cheese, and sour cream. Continue stirring gently until the cheese is completely melted and the soup is heated through. Avoid bringing the soup to a rolling boil after adding dairy, as this can cause it to curdle. Taste and adjust seasoning with additional salt and pepper as needed. Ladle the hot soup into bowls and serve immediately, garnished generously with the reserved crispy bacon, more shredded cheddar cheese, and freshly chopped chives.
Expert Tips and Customization for Your Soup
Achieving the perfect bowl of baked potato soup is easy with a few key considerations and potential customizations:
- Seasoning is Key: Always taste your soup before serving and adjust the salt and pepper as needed. The flavors will deepen as the soup simmers, and you want to ensure it’s perfectly seasoned to your palate.
- Immersion Blender Alternative: Instead of transferring hot soup to a traditional blender, an immersion blender (also known as a stick blender) can be used directly in the pot. This is a convenient and safer option, especially when dealing with hot liquids. Simply blend directly in the pot until your desired consistency is reached.
- Controlling Consistency: The amount of potatoes you blend directly impacts the soup’s thickness. For a chunkier soup, blend less. For an extra thick and creamy soup, blend more, or even all, of the potatoes until completely smooth. I personally enjoy a balance, keeping about half the potatoes in delightful chunks for textural variety.
- Make it Vegetarian: Easily adapt this recipe for vegetarian diets by omitting the bacon entirely. Instead, sauté the onions and garlic in 1-2 tablespoons of olive oil or butter. Crucially, replace the chicken broth with an equal amount of high-quality vegetable broth to maintain a rich, savory base.
- Cheese Choice: While cheddar is classic, feel free to experiment with other melting cheeses like Monterey Jack, Colby, or even a blend of cheeses to customize the flavor profile.
- Spice it Up: For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce along with the seasoned salt.
- Storage and Reheating: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. If the soup is too thick, thin it with a little extra broth or milk. Freezing is generally not recommended for dairy-based soups as the texture can become grainy upon thawing, but if you do, stir vigorously during reheating.
More Comforting Soup Recipes to Explore
If you love the warmth and satisfaction of a hearty soup, you’ll definitely want to try these other delicious recipes from our kitchen:
- Crockpot Cheeseburger Soup: A fun, family-friendly twist on a classic!
- Hearty Hamburger Soup: Packed with vegetables and savory ground beef.
- Creamy Tomato Tortellini Soup: A rich and satisfying vegetarian option.
- Cozy Chicken and Gnocchi Soup: Olive Garden copycat dreams come true.
- Ultimate Cheddar Cheese Soup: For the serious cheese lover!
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Baked Potato Soup
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Creamy and delicious, this Baked Potato Soup has all of your favorite baked potato flavors. Perfect for a cold day or when you need some comfort food, this soup is just what you need.
Ingredients
- 1/2 lb bacon
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 teaspoon seasoned salt
- 4 cups chicken broth
- 2 1/2 to 3 pounds russet potatoes peeled and diced
- 1 (15 oz) can evaporated milk
- 4 oz shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Shredded cheddar cheese, chopped chives, and sour cream for serving
Instructions
- Dice the bacon. Add it to a large soup pot or Dutch oven set over medium-high heat. Cook until the bacon is crisp, then remove it to a paper towel lined plate and set aside for later, leaving the bacon grease in the pot.
- To the grease, add the onion. Cook until soft, then add the garlic and cook an additional 30 seconds. Season with the seasoned salt.
- Add the chicken broth to the pot, then stir in the potatoes. Bring to a gentle boil, and cook until the potatoes are tender.
- Once the potatoes are tender, add about half the soup and the liquid to a blender. Process until smooth. (Be careful blending, as it is very hot.)
- Return the blended portion of the soup back to the pot, and stir in the evaporated milk, cheese, and sour cream. Cook, stirring, until the cheese is melted and the soup is warmed through. Season to taste with salt and pepper.
- Serve the soup topped with more cheese, sour cream, chives, and the reserved bacon.
Recipe Notes:
This recipe was updated with changes October 2024.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1 serving, Calories: 521kcal (26%), Carbohydrates: 46g (15%), Protein: 21g (42%), Fat: 27g (42%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 75mg (25%), Sodium: 729mg (32%), Potassium: 1189mg (34%), Fiber: 3g (13%), Sugar: 7g (8%)