Creamy Baked Potato Soup

This baked potato soup transforms America's favorite side dish into a hearty, comforting meal that satisfies even the pickiest eaters. The velvety texture combined with classic loaded potato toppings creates a bowl that's impossible to resist on chilly evenings.

I developed this recipe during a particularly harsh winter when my family needed something that felt like a warm hug in a bowl. Now it's requested so often that I keep baked potatoes ready in the fridge just for this purpose.

Ingredients

• Bacon: Crispy bacon provides the foundational flavor for this soup and doubles as a garnish
• Onion and garlic: These aromatics create depth without overpowering the potato flavor
• All purpose flour: Creates the perfect thickness when combined with dairy
• Whole milk: Using whole milk rather than lowfat varieties ensures proper creaminess
• Chicken broth: Balances the richness of the dairy while adding savory notes
• Russet potatoes: Their high starch content creates the ideal soup texture
• Sour cream: Adds tanginess that cuts through the richness
• Cheddar cheese: Sharp cheddar works best for maximum flavor impact
• Green onions: Provides a fresh pop of color and mild onion flavor
• Salt and pepper: Always adjust to your preference

Step-by-Step Instructions

Render the Bacon:

Cook chopped bacon in a large pot over medium heat until each piece becomes perfectly crispy. This typically takes about 7 minutes with occasional stirring. The bacon will release its flavorful fat which becomes the cooking medium for the rest of the soup. Remove the crispy bits with a slotted spoon but leave behind approximately 1 tablespoon of that liquid gold bacon fat.

Create the Flavor Base:

Add diced onion to the bacon fat and cook until they become translucent and slightly golden around the edges about 4 to 5 minutes. This slow cooking process releases the natural sweetness from the onions. Add the minced garlic during the final 30 seconds just long enough to become fragrant without burning which would add bitterness.

Develop the Thickener:

Sprinkle flour directly over the sautéed vegetables and stir continuously for a full 2 minutes. This cooking step eliminates any raw flour taste while creating the roux that will thicken your soup. The mixture should look paste like and slightly golden. When whisking in the milk and broth pour slowly in a steady stream while continuously stirring to prevent any lumps from forming.

Incorporate the Potatoes:

Add your diced baked potatoes to the liquid mixture. For the perfect texture use your potato masher to break down about half the potato chunks while leaving the rest intact. This creates a soup with body and satisfying potato pieces throughout. The starch from the mashed portions naturally thickens the soup further.

Enrich the Soup:

Reduce your heat to low to prevent any chance of the dairy separating. Gently stir in the sour cream and watch as the soup becomes even more luxurious. Add the cheddar cheese in small handfuls letting each portion melt completely before adding more. Fold in half the crispy bacon pieces saving the rest for garnish. Allow everything to simmer gently for 10 minutes stirring occasionally to prevent sticking.

The russet potatoes are truly the stars of this recipe. Their fluffy texture after baking creates a soup that feels substantial without being heavy. My grandmother always insisted on baking rather than boiling potatoes for this soup saying the dry heat concentrates the potato flavor in a way that water never could.

Make Ahead Magic

This soup actually improves overnight as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of milk or broth as the soup continues to thicken in the refrigerator. Reheat gently over medium low heat stirring frequently to prevent scorching the dairy base.

Clever Substitutions

While russets make the best baked potato soup Yukon Golds create a beautifully buttery variation. Vegetarians can skip the bacon and use vegetable broth plus a dash of smoked paprika to mimic that smoky flavor. For a lighter version replace half the milk with extra broth and use light sour cream though the texture won't be quite as luxurious.

Serving Suggestions

Turn this into a loaded potato soup bar by setting out small bowls of toppings like extra cheese crispy bacon bits chopped green onions diced avocado hot sauce and even a dollop of salsa. Serve alongside a simple green salad with vinaigrette dressing to cut through the richness. For an extra special presentation serve in hollowed out bread bowls for the ultimate comfort food experience.

Frequently Asked Questions

→ How can I make the soup creamier?

For a richer texture, you can add ¼ cup of heavy cream or use whole milk instead of 2% milk.

→ Can I make this soup vegetarian?

Yes, skip the bacon and replace the chicken broth with vegetable broth to make it vegetarian-friendly.

→ How should I prepare the potatoes?

Bake the potatoes ahead of time or microwave them for a quicker option. Once cooked, peel and dice them for use in the soup.

→ How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

→ What toppings work best for this soup?

Top the soup with crispy bacon bits, shredded cheddar cheese, and fresh green onions for added texture and flavor.