Easy baked potato soup in 30 minutes
Let’s be real for a second—there’s nothing like the warmth of a steaming bowl of baked potato soup to bring comfort on a chilly evening. Whether you’ve just wrapped up a long day at work, are hosting a cozy dinner, or just need something hearty to satisfy your cravings, this dish hits the spot every time. But here’s the kicker: You can make this creamy, loaded, and totally customizable soup right in your own kitchen!
In this post, we’re diving into everything you need to know to create a delicious baked potato soup from scratch. This recipe is simple, packed with flavor, and loaded with all the good stuff like cheese, bacon, and sour cream. You won’t need to be a chef to get this one right! So, if you’re craving comfort food that’s both easy and satisfying, let’s get started.
Why This Recipe is Perfect for You
I know you’re probably asking yourself, “Why should I make baked potato soup instead of just grabbing some from the store?” Well, let me tell you—this recipe is a game-changer. First, it’s a fantastic way to use up those extra potatoes sitting around in your pantry. Secondly, homemade always tastes better! You control exactly what goes into it, which means no weird preservatives or mystery ingredients. Plus, it’s perfect for any occasion—whether you’re feeding the family, impressing guests, or just treating yourself after a long day.
Here’s a quick rundown of why this baked potato soup will become your go-to recipe:
- Comforting and Hearty: The creamy texture combined with crispy bacon and melted cheese is the definition of comfort food.
- Customizable: Add more toppings, use a slow cooker, or make it healthier. The possibilities are endless!
- Simple Ingredients: You won’t need any fancy equipment or hard-to-find ingredients. Just a few pantry staples and you’re good to go!
Ingredients
Let’s talk about the ingredients you’ll need to make this decadent baked potato soup. Spoiler alert: It’s simpler than you think!
Essential Ingredients for Baked Potato Soup
| Ingredient | Amount |
|---|---|
| Russet Potatoes | 4 large potatoes |
| Bacon | 6 strips |
| Cheddar Cheese | 2 cups shredded |
| Heavy Cream | 1 cup |
| Chicken Broth | 4 cups |
| Sour Cream | ½ cup |
| Green Onions | 2 stalks |
| Garlic | 3 cloves, minced |
| Butter | 4 tbsp |
| Flour | 2 tbsp |
| Milk | 1 cup |
| Salt and Pepper | To taste |
Substitutes for Key Ingredients
- Heavy Cream: If you’re looking for a lighter version, you can swap the heavy cream with half-and-half or even whole milk. But let me tell you, the creamy richness of heavy cream makes this soup extra indulgent.
- Bacon: Not a bacon fan? Try using turkey bacon, or even omit it entirely for a vegetarian-friendly soup.
- Chicken Broth: For a vegetarian version, swap out chicken broth for vegetable broth.
Equipment Needed
Now, let’s talk tools. Don’t worry, you don’t need to be a kitchen pro to pull this off. The equipment needed for baked potato soup is basic and easy to handle.
Essential Tools for Making Baked Potato Soup
- Dutch Oven or Large Pot: You’ll need a large pot to cook the soup and bring all the ingredients together.
- Potato Masher or Immersion Blender: You can mash the potatoes by hand for a chunkier texture, or use an immersion blender for a smoother, creamy base.
- Knife and Cutting Board: For chopping up your vegetables and bacon. A sharp knife is key here!
- Wooden Spoon: To stir everything together without scratching your pot.
Optional Equipment for Enhanced Results
- Slow Cooker: If you’re looking to make this soup on the go, a slow cooker is your best friend. It’ll let you set it and forget it.
- Blender: If you prefer an ultra-smooth texture, you can use a regular blender for the soup base.
Step-by-Step Instructions
Ready to get your soup on? Follow these simple steps to create the most satisfying baked potato soup of your life.
Step1: Prepare the Potatoes
- Start by washing your russet potatoes thoroughly. Since we’re aiming for a baked potato soup, you’ll want to bake your potatoes first for that roasted flavor.
- Pierce each potato a few times with a fork and bake them in the oven at 400°F for about an hour. Alternatively, you can microwave them for 10-12 minutes to speed things up.
Step2: Cook the Bacon
- While the potatoes are baking, heat a skillet over medium-high heat and cook the bacon strips until crispy. Once done, remove the bacon from the pan and crumble it into pieces.
- Set the bacon aside for topping the soup later.
Step3: Make the Base
- In your Dutch oven or large pot, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Sprinkle in the flour and stir for another minute to make a roux, which will help thicken your soup.
- Gradually add the chicken broth, stirring constantly to avoid lumps. Once combined, add the milk and heavy cream, then bring it to a simmer.
Step4: Add the Potatoes
- Once your potatoes are baked and cool enough to handle, cut them into chunks (leave the skin on for extra texture and flavor).
- Add the chopped potatoes to the pot, and mash them slightly with your potato masher for a chunky texture. For a creamier soup, you can use an immersion blender.
Step5: Stir in the Good Stuff
- Now, stir in the cheddar cheese, sour cream, salt, and pepper. Let everything melt together until the soup is creamy and smooth.
- Adjust seasoning to taste, and add more cheese if you’re feeling extra indulgent.
Step6: Serve and Enjoy
- Ladle the soup into bowls and top with crispy bacon, chopped green onions, and extra cheddar cheese. You can even add a dollop of sour cream for that extra richness.
Tips & Tricks for Success
- Time of Cooking: Cooking the potatoes in the oven gives them a roasted flavor, but if you’re in a rush, you can microwave them for quicker results.
- How to Make It Even Better: Add a sprinkle of smoked paprika or cayenne pepper for a kick of spice. You can also try swapping the cheese for a different variety like gouda or mozzarella.
- Common Mistakes to Avoid: Don’t rush the roux! Take your time when making the flour mixture so your soup doesn’t end up too thin. Also, don’t overcook the bacon—it’ll get chewy instead of crispy.
- Time-Saving Tips: Make your soup base ahead of time and store it in the fridge for up to two days. Reheat and add the potatoes and toppings when ready to serve.
Variations and Substitutes
This baked potato soup is super versatile and can be tailored to fit different dietary preferences.
Baked Potato Soup Variations for Different Diets
- Vegan: Use coconut milk or almond milk instead of cream, and swap the bacon for sautéed mushrooms or vegan bacon.
- Gluten-Free: Simply use a gluten-free flour or cornstarch to make the roux.
- Low-Carb: For a lower-carb version, you can replace the potatoes with cauliflower for a similar texture.
Creative Twists to Try
- Spicy Version: Add some diced jalapeños or a drizzle of hot sauce for a spicy kick.
- Cheese Lovers: Experiment with different cheeses like pepper jack or a mixture of gouda and cheddar for a unique flavor profile.
How to Serve Baked Potato Soup
Baked potato soup is a meal in itself, but you can make it even better with the perfect sides.
Best Side Dishes to Pair with Baked Potato Soup
- Garlic Bread: Crunchy, buttery garlic bread is the ultimate companion to this creamy soup.
- Green Salad: A fresh, tangy salad can balance the richness of the soup.
- Crusty Bread: A rustic loaf of bread to dip into the soup adds another layer of comfort.
Serving Suggestions for Occasions
- Casual Family Dinner: Serve with a simple green salad and crusty bread for a quick weeknight meal.
- Cozy Winter Lunch: Enjoy a bowl of baked potato soup with a side of garlic bread while curled up by the fire.
Nutritional Information
- Calories per Serving: Approximately 450 calories per serving (without toppings).
- Other Key Nutrients: Each serving is packed with 10 grams of protein and 5 grams of fiber.
- How to Make It Healthier: For a lighter version, use less cream and more broth. You can also swap regular bacon for turkey bacon.
Conclusion
Why You’ll Love This Baked Potato Soup
If you’re a fan of creamy, cheesy, and comforting soups, then baked potato soup is about to become your new best friend. With a few simple ingredients, a bit of love, and some time, you’ll have a rich, satisfying dish that the whole family will love.
Let Us Know How It Turned Out in the Comments
Did you make this recipe? Share your experience in the comments! I’d love to hear what variations you tried or what toppings you added to your soup.
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FAQs
1. Can I freeze baked potato soup?
Yes! Baked potato soup freezes well. Just make sure to leave out the toppings (bacon, cheese) before freezing. Reheat on the stove and add fresh toppings when serving.
2. Can I make this soup in a slow cooker?
Definitely! Simply add all the ingredients (except the cheese and sour cream) to the slow cooker, cook on low for 6-8 hours, and then stir in the cheese and sour cream at the end.
3. How can I make this recipe dairy-free?
For a dairy-free version, use coconut milk or almond milk in place of cream, and substitute vegan cheese for the cheddar. You can also replace the bacon with sautéed mushrooms.
4. Can I use other types of potatoes for this recipe?
While russet potatoes give the best texture and flavor for baked potato soup, you can use other varieties like Yukon Gold potatoes. Just keep in mind that the texture may vary slightly.
5. How do I thicken my soup?
If your soup is too thin, try adding a bit more flour to the base or let it simmer longer to reduce and thicken. You can also mash a few more potatoes directly into the soup to naturally thicken it.