Baked Potato Soup

Creamy, cozy, and undeniably comforting, Baked Potato Soup is the ultimate bowl of warmth that brings all the flavors of a loaded baked potato straight to your spoon. With a velvety potato base, crumbled bacon, sharp cheddar cheese, and fresh green onions sprinkled on top, each bite offers a satisfying balance of savory and creamy richness. It’s the kind of dish that makes you want to curl up under a blanket and savor every spoonful.

Whether you're seeking the perfect cold-weather meal or a hearty weeknight dinner that everyone will love, this soup delivers. It's thick, cheesy, and filled with texture, from tender chunks of baked potatoes to crispy bacon topping. Plus, it’s easy to customize—add more cheese, stir in sour cream, or even throw in some steamed broccoli for an extra nutrient boost.

Why You’ll Love This Baked Potato Soup

• It tastes just like a loaded baked potato, but in comforting soup form.
• Simple, pantry-friendly ingredients make it easy to prepare anytime.
• It’s rich, thick, and ultra-satisfying for lunch or dinner.
• Perfect for meal prep and easy to store or reheat.
• Fully customizable with toppings and add-ins like chives, sour cream, or shredded chicken.

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Preparation Phase & Tools to Use

To prepare Baked Potato Soup, start with baking or microwaving your potatoes ahead of time. This ensures maximum flavor and creamy texture. The essential tools include:

• Large Dutch oven or soup pot: Crucial for building layers of flavor and allowing even cooking.
• Potato masher or immersion blender: Helps create a creamy consistency while keeping some chunks for texture.
• Sharp knife and cutting board: For chopping bacon, onions, and garnishes.
• Wooden spoon or silicone spatula: Ideal for stirring without scratching your pot.
• Measuring cups and spoons: Ensure precise measurements for consistency.

Each tool plays a role in making your cooking process smooth and efficient, helping you focus on building deep, savory flavors.

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Preparation Tips

Bake your potatoes ahead of time and let them cool slightly for easy peeling. You can also use leftover baked potatoes, which adds convenience and enhances the soup’s depth. When cooking the bacon, render it low and slow so it becomes crisp without burning—you’ll use some of the fat to start your soup base. For a thicker soup, mash more of the potatoes; for a thinner soup, add a bit more milk or broth. Add cheese off the heat to avoid curdling, and always taste and adjust seasoning at the end for best results.

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Ingredients for this Baked Potato Soup

• 4 large russet potatoes, baked and roughly mashed
• 6 slices of bacon, chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk (or half-and-half for richer texture)
• 2 cups chicken broth
• 1 cup sour cream
• 1 ½ cups shredded sharp cheddar cheese (plus extra for topping)
• Salt and freshly ground black pepper, to taste
• ½ teaspoon smoked paprika (optional)
• 3 green onions, thinly sliced (for garnish)

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Step 1: Cook the Bacon

In a large Dutch oven or heavy-bottomed soup pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for flavor.

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Step 2: Sauté Aromatics

Add the diced onion to the pot with the bacon grease and sauté for about 3–4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

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Step 3: Make the Roux

Add the butter to the pot. Once melted, sprinkle in the flour while whisking constantly. Cook for 1–2 minutes to eliminate the raw flour taste. This roux will help thicken the soup.

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Step 4: Add Liquids and Simmer

Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat and cook until it begins to thicken, about 5–7 minutes.

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Step 5: Stir in Potatoes

Add the baked, roughly mashed potatoes into the pot. Use a potato masher or spoon to break up any large chunks, leaving some texture for a rustic finish. Let it simmer for another 5–10 minutes to fully heat the potatoes.

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Step 6: Add Sour Cream and Cheese

Reduce the heat to low. Stir in the sour cream and shredded cheddar cheese until fully melted and the soup becomes creamy and rich. Season with salt, pepper, and smoked paprika to taste.

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Step 7: Garnish and Serve

Ladle the soup into bowls and top with crispy bacon, extra shredded cheese, and sliced green onions. Serve hot with crusty bread or a side salad.

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Notes

Baked Potato Soup is incredibly forgiving and perfect for using up leftover baked potatoes. For extra depth of flavor, consider roasting your potatoes with a little oil and garlic before adding them to the soup. If you prefer a silky texture, you can blend half of the soup using an immersion blender while keeping the rest chunky. Customize the toppings to suit your tastes—add a dollop of sour cream, a sprinkle of chives, or even a spoonful of hot sauce for extra zing.

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Watch Out for These Mistakes While Cooking

• Skipping the roux: This step is essential for a thick, creamy base. Don't rush it.
• Adding cheese too early: Cheese should be added after removing the soup from high heat to avoid a grainy texture.
• Over-mashing the potatoes: If you want texture, avoid making it too smooth.
• Not seasoning in layers: Add salt gradually during cooking to build flavor.
• Using raw potatoes: The recipe is designed for baked potatoes; raw ones take longer and change the texture.

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Storage Instructions

Allow the soup to cool to room temperature before storing. Transfer it into airtight containers and refrigerate for up to 4 days. For longer storage, freeze the soup in portions for up to 2 months. When reheating, warm gently over low heat and stir well to maintain a creamy texture. Add a splash of milk or broth if it thickens too much after storing.

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Estimated Nutrition

Per Serving (based on 6 servings):

• Calories: 420
• Protein: 14g
• Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugars: 6g
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 600mg

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Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Skip the bacon and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for extra umami flavor.

Can I use leftover mashed potatoes?

Absolutely. They may make the soup smoother, but it's a great way to reduce waste.

How do I make it gluten-free?

Use a gluten-free flour blend or cornstarch to make the roux. Ensure your broth and toppings are gluten-free as well.

What can I substitute for sour cream?

Greek yogurt works well and adds a tangy flavor with more protein.

Can I freeze this soup?

Yes, but it may separate slightly upon thawing. Stir well while reheating and add a splash of milk to bring back creaminess.

What toppings go best with this soup?

Classic toppings include cheddar cheese, green onions, sour cream, chives, and crumbled bacon.

Can I use a slow cooker?

You can adapt this recipe to a slow cooker by cooking the bacon and roux separately and adding everything to the slow cooker to simmer for several hours.

How do I thicken the soup more?

Mash more potatoes directly in the pot, or make an extra roux using butter and flour.

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Conclusion

Baked Potato Soup is everything you want in a comfort meal—warm, creamy, and packed with the familiar flavors of a loaded baked potato. With its rich texture and customizable toppings, it’s sure to become a regular favorite in your kitchen. Perfect for chilly nights or when you need a simple, satisfying meal that tastes like home.

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