Best Baked Potato Soup Recipe Ever!
Introduction
Why This Recipe Works
Ingredients for Recipe
4 medium russet potatoes, baked & peeled: Baked ahead for deeper flavor and fluffy texture
1 tbsp butter: Adds richness when sautéing
4 slices bacon, chopped: Cooked crisp; fat reserved for cooking
1 small onion, finely diced: Sautéed in bacon fat for savory depth
2 cloves garlic, minced: Adds aromatics; don’t let it brown
2 tbsp all-purpose flour: Creates a roux for thickening
3 cups chicken broth (low sodium): Flavorful but balanced
1 cup whole milk: Adds body; don’t boil after adding
½ cup heavy cream: For silkiness and indulgence
1 cup sharp cheddar cheese, shredded: Stirred in for richness
Salt & black pepper to taste: Season in stages
Sour cream (for topping)
Chopped green onions (for topping)
Extra cheese & bacon (optional, for topping)
Step-by-Step Instructions
- Bake the Potatoes (if not already done): Bake at 400°F (200°C) for 45–50 mins. Cool, peel, and roughly mash. Roasting creates a sweeter, more intense potato base.
- Cook the Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside, reserving 1 tbsp of bacon fat in the pot.
- Sauté Aromatics: Add butter to the bacon fat, then onions. Cook until soft, 3–4 minutes. Add garlic and stir for 30 seconds—don’t let it brown; garlic can turn bitter quickly.
- Make the Roux: Sprinkle in flour, stirring constantly for 1–2 minutes until light golden—this thickens the soup without lumping.
- Build the Soup Base: Slowly whisk in chicken broth. Bring to a simmer, then stir in milk and cream. Simmer gently for 5–7 minutes.
- Add Potatoes & Blend Slightly: Stir in mashed baked potatoes. For a smoother texture, blend part of the soup using an immersion blender—leave some chunks for body.
- Finish with Cheese & Seasoning: Stir in shredded cheddar, cooked bacon, salt, and pepper. Simmer for 2–3 more minutes until everything is creamy and rich.
- Serve & Garnish: Ladle into bowls and top with sour cream, green onions, extra cheese, and bacon bits.
Chef’s Insight: Roast the potatoes first—it deepens the flavor beautifully.
Pro Tips & Common Mistakes to Avoid
Bake, Don’t Boil Potatoes: Roasting enhances flavor and avoids waterlogging.
Don’t Overblend: You want some texture; a full purée can turn gluey.
Add Dairy After Simmering: Avoid curdling by stirring in cream and milk at a gentle heat.
Avoid Skipping the Roux: It’s what keeps the soup thick and stable.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve hot with toasted sourdough or garlic bread. Each bowl is approx. 450–500 calories depending on toppings. Store in the fridge for 3–4 days in an airtight container. Reheat slowly on stovetop—add a splash of milk if it thickens. This soup can be frozen (without toppings) for up to 2 months—thaw and reheat gently.
Best Baked Potato Soup Recipe Ever!
Ingredients
- 4 Medium Russet potatoes
- 1 tbsp Butter
- 4 slices Bacon
- 1 small Onion
- 2 cloves Garlic
- 2 tbsp All-purpose flour
- 3 cups Chicken broth
- 1 cup Whole milk
- ½ cup Heavy cream
- 1 cup Sharp cheddar
- to taste Salt & black pepper
- as needed Sour cream
- For garnish Green onions
Instructions
- Bake the Potatoes (if not already done): Bake at 400°F (200°C) for 45–50 mins. Cool, peel, and roughly mash. Roasting creates a sweeter, more intense potato base.
- Cook the Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside, reserving 1 tbsp of bacon fat in the pot.
- Sauté Aromatics: Add butter to the bacon fat, then onions. Cook until soft, 3–4 minutes. Add garlic and stir for 30 seconds—don’t let it brown; garlic can turn bitter quickly.
- Make the Roux: Sprinkle in flour, stirring constantly for 1–2 minutes until light golden—this thickens the soup without lumping.
- Build the Soup Base: Slowly whisk in chicken broth. Bring to a simmer, then stir in milk and cream. Simmer gently for 5–7 minutes.
- Add Potatoes & Blend Slightly: Stir in mashed baked potatoes. For a smoother texture, blend part of the soup using an immersion blender—leave some chunks for body.
- Finish with Cheese & Seasoning: Stir in shredded cheddar, cooked bacon, salt, and pepper. Simmer for 2–3 more minutes until everything is creamy and rich.
- Serve & Garnish: Ladle into bowls and top with sour cream, green onions, extra cheese, and bacon bits.
Notes
- Flavor Starts Before the Pot: Don’t skip baking the potatoes—it’s not just a texture move. Roasting develops sweet, earthy notes that boiling simply can’t match. It’s the first key step to elevating your soup.
- Layering Fat = Layering Flavor: Starting with bacon doesn’t just add crunch—it gives you that golden fat to build the soup base. Use it to sauté your aromatics and watch the flavor deepen naturally.
- Aromatics Deserve Patience: Onion and garlic should never rush. Sweat them gently to coax out their natural sweetness without browning. This mellowness becomes the soul of the broth.
- Cream & Cheese Play Balance, Not Bulk: Adding cream and cheese too early or too much turns your soup into sauce. Fold them in at the right moment—off heat or at a low simmer—to keep the soup silky, not greasy.
- Finish Like a Loaded Potato: Sour cream, green onions, and crispy bacon aren’t just toppings—they recreate the loaded baked potato experience, spoon by spoon. It’s flavor and texture harmony.
FAQs
This is not your average potato soup—this is the Best Baked Potato Soup Recipe Ever, loaded with flavor, texture, and pure comfort. Whether you’re cooking for the family or prepping cozy leftovers, this bowl brings the warmth of a baked potato in a spoonable, creamy form. Try it once, and it’ll earn a permanent spot in your recipe rotation.
