Creamy Baked Potato Soup Recipe

When it gets cold outside, nothing warms you up like a hot bowl of comfort food soup. Our creamy baked potato soup recipe is just what you need. It’s like a restaurant dish, but you make it at home. This loaded potato soup is full of tasty flavors, like crispy bacon, tangy sour cream, and melted cheese.

Key Takeaways

Hearty, comforting potato soup recipe
Loaded with bacon, sour cream, and cheese
Yields 2.5 quarts or 10 cups of soup
Each serving is just over a cup in size
Can be prepared in under 30 minutes

Why This Creamy Potato Soup Will Become Your Favorite

Get ready to be wowed by this homemade soup. It’s the ultimate comfort food. This baked potato soup recipe has all the flavors of a loaded baked potato in a thick, creamy broth.

Perfect Comfort Food for Cold Days

When it’s cold outside, nothing warms you up like this creamy texture potato soup. It’s filled with tender potatoes, crispy bacon, tangy cheddar cheese, and fresh chives. It’s a meal that truly satisfies and comforts.

Restaurant-Quality Results at Home

Making this loaded baked potato flavor soup at home is surprisingly easy. It tastes like you’re in a fancy restaurant. Enjoy the luxurious texture and every bite of this homemade treat.

“This potato soup is the ultimate comfort food. It’s rich, creamy, and packed with all the flavors of a loaded baked potato. I can’t get enough of it!”

If you’re looking for a hearty meal on a cold night or just want something comforting, this creamy potato soup is perfect. It’s sure to become a favorite in your home.

Essential Ingredients for the Perfect Potato Soup

Making the ultimate russet potato soup needs the right ingredients. It starts with 4 large russet potatoes, about 2 pounds. Then, 6 slices of thick-cut bacon are diced and fried until crispy.

A diced yellow onion and 4 cloves of minced garlic add a great smell. Butter and flour mix to make a smooth roux.

The soup gets its creamy texture from chicken broth and half and half. A spoonful of sour cream and a lot of shredded cheddar cheese make it richer. Fresh chives on top add color and freshness.

“This potato soup is an absolute delight! The combination of the russet potatoes, bacon, cheddar cheese, and sour cream creates a flavor explosion in your mouth.”

With these key ingredients, you’ll make a russet potato soup that everyone will love.

Kitchen Tools and Equipment Needed

Making a creamy baked potato soup needs the right tools. A Dutch oven is key for cooking. An immersion blender helps get the soup smooth. Having the right tools makes a big difference.

Must-Have Cooking Vessels

Begin with a big, heavy Dutch oven or soup pot. Its thick walls and even heat cook the potatoes and broth well. For crispy bacon, use a skillet or cast-iron pan. A sturdy stock pot is needed for boiling potatoes before adding them to the soup.

Blending Options for Smooth Results

To get the soup creamy, you need a good blender. An immersion blender is perfect because it blends right in the pot. If you prefer, a stand blender works too, but you might need to blend in batches.

Other tools you’ll need are kitchen shears for bacon, a whisk for flour, and a silicone spatula for stirring. With these Dutch oven, immersion blender, and potato masher, you can make a top-notch baked potato soup at home.

Tool	Purpose
Dutch Oven	Cooking the soup
Skillet	Crisping the bacon
Stock Pot	Boiling the potatoes
Immersion Blender	Achieving a smooth, creamy texture
Whisk	Blending the flour
Silicone Spatula	Stirring and scraping the pot
Kitchen Shears	Cutting the bacon

Selecting the Best Potatoes for Your Soup

Choosing the right potatoes is key to a great creamy potato soup. This recipe works well with russet or gold potatoes. Russet potatoes are best for a smooth, creamy texture. Just peel and cut them into 1-inch cubes before boiling.

Gold potatoes are another good choice. Use about 2.5 lbs or 6 large potatoes, peeled and cut into 1-inch pieces. They offer a nice balance of starch and moisture, making the soup thick but not too mushy.

Potato Type	Starch Content	Ideal for Soups
Russet Potatoes	High	Yes, for creamy texture
Gold Potatoes	Medium	Yes, for balanced thickness
Starchy Potatoes	High	Yes, for soups and mashing

Choose potatoes that are heavy for their size and have clean skin. Avoid any with green tinges or sprouts, as they can taste bitter. Keeping your potatoes in a cool, dry place will help them stay fresh and tasty.

“Potatoes can be grouped into three categories: starchy, waxy, or all-purpose. Starchy potatoes, like russets, have high starch content and low moisture, making them ideal for baked potato soup. Waxy potatoes, such as red potatoes, hold their shape well, while all-purpose potatoes like Yukon Golds offer a balance of starch and moisture.”

Bacon Preparation Tips and Techniques

Make your Creamy Baked Potato Soup even better with crispy bacon and bacon fat. The key to great results at home is how you cook the crispy bacon and use its bacon fat to add flavor.

Achieving the Perfect Crisp

Start by cutting the crispy bacon into 1-inch squares with sharp shears. This makes sure it cooks evenly and adds a nice texture to the soup. Cook the bacon in a big pot over medium heat until it’s crisp and browned.

Once it’s done, take the crispy bacon out and keep it aside. Leave the tasty bacon fat in the pot.

Saving and Using Bacon Drippings

Save 1-2 tablespoons of the bacon fat to cook the onions. It adds a smoky flavor enhancer to the soup. This way, every bite of your Creamy Baked Potato Soup will have the amazing taste of crispy bacon.

“The secret to the perfect Creamy Baked Potato Soup lies in the way you prepare the crispy bacon and utilize its bacon fat as a flavor enhancer.”

Step-by-Step Recipe Instructions

Ready to make a creamy, comforting potato soup recipe at home? Follow this easy guide to make a delicious baked potato soup. It’s like a restaurant-quality dish, but in your kitchen.

Begin by cooking 4-6 slices of bacon until it’s crispy. Then, crumble the bacon and save the drippings in the pan.
Peel and cut 4 large baking potatoes into 1-inch cubes. They should be about 2 1/2 pounds.
In the same pan, sauté 1 diced onion and 3 minced garlic cloves until they’re soft. This should take about 5 minutes.
Next, make a roux by melting 4 tablespoons of butter in the pan. Then, whisk in 1/2 cup of all-purpose flour. Cook for 2-3 minutes to get rid of the raw flour taste.
Slowly add 1 14-ounce can of chicken broth, 1 1/2 cups of milk, and 1 cup of heavy cream. Simmer until it thickens, about 5-7 minutes.
Add the diced potatoes to the soup. Simmer for 15-20 minutes, until they’re tender.
Take the soup off the heat. Stir in 1 1/2 cups of grated cheddar cheese and 3/4 cup of sour cream until it’s smooth.
Pour the creamy potato soup into bowls. Top with crumbled bacon, sliced green onions, and any other toppings you like.

Enjoy this tasty, comforting potato soup whenever you want a warm, satisfying meal. With a few simple steps, you can make a soup preparation that’s just as good as your favorite restaurant’s.

Creating the Perfect Creamy Base

To get the creamy texture of Baked Potato Soup, focus on the base. Make a roux with flour and butter. Then, add broth, milk, and half-and-half slowly. This makes a smooth, rich soup base.

Flour and Dairy Components

Melt 2 tablespoons of butter in a saucepan over medium heat. Add 1/3 cup of all-purpose flour to make a roux. Cook for 2-3 minutes, stirring constantly, until it smells nutty.

Slowly pour in 2 cups of milk, whisking hard to avoid lumps. Then, mix in 2/3 cup of heavy cream or 2 more cups of half-and-half.

Achieving the Right Consistency

The soup will thicken as it cooks. Wait 15-20 minutes, stirring now and then.
For creamier soup, blend some of it with a hand blender or regular blender before serving.
If it’s too thick, add more chicken broth or milk to thin it out.

Mastering the base makes your Baked Potato Soup creamy and perfect. It has the perfect soup thickener and the creamy texture you want.

Baked Potato Soup Variations and Add-ins

Baked potato soup is a classic comfort food. But, you can still make it your own. Adding simple ingredients can change the flavor and texture. You can make it savory, spicy, or anything in between.

Try using different cheeses to add flavor. Swap cheddar for sharp Gruyère or creamy Brie. You can mix cheeses for a unique taste. Adding veggies like corn, broccoli, or peas boosts nutrition and texture.

For a spicy kick, add ancho chili powder or hot sauce. Herbs like thyme, rosemary, or chives can also enhance the flavor. Feel free to try new seasonings and ingredients to make your own version.

Ingredient	Amount	Purpose
Sharp Cheddar Cheese	1 cup, shredded	Adds bold, tangy flavor
Gruyère Cheese	1/2 cup, shredded	Provides a creamy, nutty texture
Ancho Chili Powder	1/4 – 1/2 teaspoon	Lends a subtle smoky, spicy kick
Fresh Thyme	1 tablespoon, chopped	Enhances the earthy, herbal notes
Frozen Corn	1 cup	Adds sweetness and texture

By trying different soup customization and flavor variations, you can make a classic soup unique. Don’t hesitate to add new additional ingredients. The possibilities are endless!

Professional Tips for Smooth, Lump-Free Soup

To get a silky, lump-free texture in your baked potato soup, you need some technique. Luckily, with a few expert tips, you can become a pro at blending and managing temperatures.

Blending Techniques

For the smoothest soup, use an immersion blender right in the pot. This method lets you control the blending and get the creaminess you want without air pockets. Or, you can blend half the soup in a regular blender in batches. Just be careful not to overfill the jar.

Temperature Control Methods

Keeping the right temperature is crucial to avoid lumps in your soup. Heat the soup to a light simmer, then lower the heat to keep it gentle. This slow heating helps the flour and dairy mix well with the broth. Also, let any cheese warm up to room temperature before adding it for smooth melting.

By using these blending and temperature tips, you can make a creamy, lump-free baked potato soup that’s as good as any restaurant’s.

Thickening Method	Amount for 1 quart (0.95 L) of Soup
Roux (flour and fat)	Equal parts flour and fat
Cornstarch or Flour Slurry	Varying amounts, start with 1-2 tbsp
Instant Potato Flakes	Add to 2 quarts (1.9 L) of soup
Beurre Manie (butter and flour paste)	2 tbsp each
Breadcrumbs	2 cups (75-100 g)
Cream	1-2 US tbsp (15-30 mL)
Yogurt	Add to individual servings
Coconut Cream	Add to 1 quart (0.95 L) of soup
Pureeing Soup	1-2 cups (240-470 mL)
Ground Nuts	1/4 cup (59 mL) of nut mixture
Shredded Cheese	1 cup (125 g)

Best Toppings and Garnishes

Make your creamy baked potato soup even better with tasty toppings and garnishes. These extras not only boost the flavor but also make your soup look great.

Begin with a sprinkle of crispy bacon bits for a nice contrast. Then, add shredded cheddar cheese for a creamy touch. A dollop of sour cream adds a tangy flavor, while chopped chives bring a fresh onion taste.

For more texture, try adding croutons or a sprinkle of paprika. Sliced green onions add color and a hint of onion flavor.

Save some cooked bacon and cheese to garnish your soup. This makes your loaded potato soup both tasty and attractive.

Try mixing different soup toppings to create your ideal flavor and texture mix. The choices are endless, so feel free to get creative and make your baked potato soup your own.

Make-Ahead and Storage Guidelines

Enjoying baked potato soup is easier with a plan for storage and reheating. This comforting soup is perfect for busy weeknights or meal prep. It can be made ahead of time.

Freezing Instructions

The soup can be frozen for up to 3 months. Cool it down first, then put it in an airtight container. Leave some space at the top for expansion. Thaw it in the fridge overnight before reheating.

Reheating Methods

Stovetop Reheating: Warm the thawed soup in a saucepan over medium heat. Stir occasionally until it’s hot.
Microwave Reheating: Use a microwave-safe bowl for the thawed soup. Heat in 30-second intervals, stirring between each interval, until hot and bubbly.

If the soup is too thick after reheating, add a little milk or cream. This will help it reach the right consistency.

Storage Method	Shelf Life
Refrigerator	Up to 3 days
Freezer	Up to 3 months

Always let the soup cool completely before storing it. This prevents bacterial growth and keeps the soup creamy and flavorful.

Nutritional Information and Serving Size

This creamy Loaded Baked Potato Soup is a hearty and satisfying meal. It’s key to enjoy it in moderation as part of a balanced diet. A single serving, about 1 cup or 245 grams, has around 482-521 calories.

It also has 28-47 grams of carbohydrates, 12-16 grams of protein, and 32-34 grams of fat. The soup is a good source of vitamins and minerals. It provides 17% of the daily value for Vitamin C and 6% of the daily value for calcium and iron.

However, it’s high in saturated fat, with 10 grams per serving. This is 50% of the recommended daily intake. The sodium content is also quite high at 409 milligrams per serving.

When enjoying this delicious baked potato soup, be mindful of portion sizes. Pair it with a lighter, more nutrient-dense meal or snack. This way, you can enjoy the rich, creamy flavor while keeping your diet balanced and healthy.

FAQ

What is the total yield of this baked potato soup recipe?

This recipe makes about 2.5 quarts or 10 cups of soup. Each serving is over a cup.

How long does it take to prepare this creamy potato soup?

It takes about 35-40 minutes to make. This includes 10 minutes of prep and 25-30 minutes of cooking.

What are the key ingredients in this loaded baked potato soup?

The main ingredients are 4 large russet potatoes (about 2 lbs), 6 slices of thick-cut bacon, yellow onion, garlic, butter, flour, chicken broth, half and half, sour cream, shredded cheddar cheese, and chives.

What type of cheese is recommended for the best melting and flavor?

Use Cracker Barrel Sharp Yellow Cheese for the best melting and flavor. Avoid pre-shredded cheese as it can affect melting.

What kitchen tools and equipment are essential for making this potato soup?

You’ll need a large Dutch oven or soup pot, a skillet for bacon, and a stock pot for boiling potatoes. An immersion blender or regular blender is key for a smooth soup. Other essentials include kitchen shears, a whisk, and a silicone spatula.

What type of potatoes are best for this recipe?

Use russet or gold potatoes. Russet potatoes are best for their starchy content. Gold potatoes should be about 2.5 lbs or 6 large potatoes, peeled and diced into pieces no larger than 1 inch.

How should the bacon be prepared for the soup?

Cut bacon into 1-inch squares using kitchen shears. Cook bacon pieces in a large pot over medium heat until crisp and browned. Remove bacon and set aside, leaving the fat in the pot. Reserve 1-2 tablespoons of bacon drippings to cook onions and add flavor to the soup base.

How can the creamy base of the soup be achieved?

Create a roux with flour and butter, then add chicken broth, milk, and half-and-half. Use 1/3 cup of flour, 2 cups of milk, and 2/3 cup of heavy cream or 2 cups of half-and-half. Slowly add these ingredients while whisking for a smooth consistency.

Can the soup be customized with different ingredients?

Yes, you can add different cheeses, like sharp cheddar or a mix. Add vegetables like corn or broccoli for nutrition and flavor. For spice, add 1/4 to 1/2 teaspoon of ancho chili powder. Try herbs like thyme or rosemary for unique flavors.

What are the best toppings and garnishes for the baked potato soup?

Top it with crispy bacon bits, shredded cheddar cheese, a dollop of sour cream, and finely chopped chives. Other options include sliced green onions, croutons, or a sprinkle of paprika.

How can the soup be stored and reheated?

Store it in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge and warm gently on the stovetop or in the microwave. Stir occasionally. Add milk or cream if it’s too thick after reheating.

What is the nutritional information for this creamy potato soup?

Each serving (about 1 cup) has 482-521 calories, 28-47g carbs, 12-16g protein, and 32-34g fat. It’s rich in calcium and vitamin C. Nutritional values may vary based on ingredients and portion sizes.