This Baked Potato Soup has a special place in my heart, especially during the cozy autumn season. It’s all about that comforting blend of cheese, potatoes, and a touch of magic.
Baked Potato Soup: Tastes Like A Hug In A Bowl
Baked Potato Soup is the ultimate comfort food. It is already incredibly comforting with its sour cream, cheese, bacon, and spring onions. But turning all that goodness into a soup takes it to a whole new level of coziness.
The best part? It’s ready in just 45 minutes, much quicker than baking potatoes in the oven, and it’s all made in one pot. Believe me, it’s unbelievably good! If you give it a try, do let me know how it turns out in your kitchen. Enjoy! 🥔🎃
To Make This Delicious Baked Potato Soup, You Will Need:
(Full measurements listed below)
Mini Yukon Gold potatoes: You can leave the skin on for added flavor and texture.
Cooked bacon: Crisp the bacon to your desired level of crunchiness before crumbling it into the soup.
Butter: Butter adds richness and a silky texture to the soup base.
Reserved bacon grease: Be cautious not to use too much bacon grease to avoid an overly greasy soup, but it carries a smoky flavor from the bacon.
Yellow onion: Sautéing the onions softens and sweetens them, providing a flavorful base for the soup.
Garlic: Use fresh garlic cloves and adjust the amount to your taste. Garlic adds depth and aroma to the soup.
All-purpose flour: Mixing flour with butter creates a roux, which thickens the soup. Ensure the flour is well-cooked to prevent a raw taste.
Milk and heavy cream: Whole milk or half-and-half can be used for extra creaminess.
Chicken broth: Opt for low-sodium chicken broth, so you can control the saltiness of the soup by adjusting the amount of salt.
Salt, black pepper, chicken bouillon, and cayenne: These seasonings can be adjusted to your personal taste. Start with a small amount and add more if needed.
Freshly grated cheddar cheese: Freshly grated cheese melts more smoothly into the soup, giving it a rich and cheesy flavor.
Toppings (Cheddar cheese, sour cream, bacon, and green onions): These toppings add extra flavor and texture to the finished soup. Customize them to your liking.
How To Make Baked Potato Soup, Step-By-Step:
Step 1: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Carefully soak up the bacon grease with a paper towel, leaving about 2 tablespoons behind.
Step 2: Add in your butter and onion, sautéing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30 seconds or until fragrant.
Step 3: Add in your flour and stir for about 1 minute.
Step 4: Slowly whisk in your heavy cream and milk, working in batches (about ⅓ at a time). Repeat with your chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir to combine.
Step 5: Add in your potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
Step 6: Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few tablespoons of each for topping), and stir until melted.
Step 7: With a potato masher, immersion blender, or whatever you have on hand, mash your potatoes until the desired consistency.
Step 8: Serve your freshly made Baked Potato Soup immediately and top with more cheese, sour cream, bacon, and green onions. Enjoy!
Estimate Nutritional Information:
Serving: 1 serving (1 bowl, approx. 2 cups)
Calories: 570kcal | Carbohydrates: 52g | Protein: 29g | Total Fat: 28g | Cholesterol: 86mg | Sodium: 756mg | Potassium: 1268.3mg | Dietary Fiber: 32.g | Sugar: 16g | Vitamin D: 3.5mcg | Calcium: 564mg | Iron: 2.3mg
Baked Potato Soup Cooking Tips:
For a creamier soup, use whole milk or half-and-half.
Adjust the seasonings, such as salt and pepper, to suit your taste.
The chicken bouillon and cayenne are optional, so you can omit them if you prefer.
Customize your toppings to your liking, but cheddar cheese, sour cream, bacon, and green onions are classic choices.
Be mindful of the bacon grease to avoid an overly greasy soup; you can adjust the amount used.
Consider adding a garnish of fresh herbs like chives or parsley for extra flavor and freshness.
Frequently Asked Questions (FQAs):
1. Can I Make This Soup Ahead Of Time?
Yes, you can prepare the soup in advance and reheat it when you’re ready to serve. Just be mindful of the toppings, which are best added just before serving.
2. Can I Use Different Potato Varieties For This Soup?
While Yukon Gold potatoes are recommended for their creamy texture, you can experiment with other potato varieties if desired. Russet potatoes are a common alternative.
3. How Can I Adjust The Soup’s Thickness?
If your soup is too thick, you can add more chicken broth to reach your desired consistency. Conversely, if it’s too thin, you can simmer it uncovered to reduce and thicken.
4. Can I Use Pre-Cooked Or Leftover Bacon?
Yes, pre-cooked or leftover bacon can be used to save time. Simply reheat the bacon bits in the soup as needed.
5. What Can I Substitute For Heavy Cream?
If you prefer a lighter option, you can use half-and-half or whole milk instead of heavy cream. This will reduce the overall richness of the soup.
6. Is It Necessary To Use Bacon Grease In The Soup?
The reserved bacon grease adds a smoky flavor to the soup, but you can adjust the amount used to control the level of smokiness. You can omit it if desired.
7. How Long Can I Store Leftovers Of This Soup?
Leftover Baked Potato Soup can be refrigerated in an airtight container for 3-4 days. When reheating, you might need to add a bit of chicken broth or milk to restore the desired consistency.
8. Can I Freeze Baked Potato Soup?
While you can freeze this soup, be aware that dairy-based soups can change in texture upon thawing. Consider omitting the dairy (heavy cream and milk) before freezing and adding it when reheating.
9. What Are Some Alternative Toppings For The Soup?
Besides the classic toppings of cheddar cheese, sour cream, bacon, and green onions, you can get creative with additions like chopped chives, croutons, or even a drizzle of hot sauce.
Let’s Make This Baked Potato Soup!
And that’s all there is to it – this hearty Baked Potato Soup is ready to take its place on your dinner table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking! 🥔🥓😋
The Ultimate Baked Potato Soup
Print ThisIngredients
- 3 lb mini Yukon Gold potatoes, cut into 1" pieces
- 8 strips of cooked bacon, cut into small pieces
- 2 tbsp butter
- 2 tbsp reserved bacon grease
- 1 medium yellow onion, diced
- garlic to taste (I use 8 cloves)
- 1/4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 4 cups chicken broth
- 1 to 2 tsp salt (to taste)
- 1 tsp black pepper
- 1 tsp chicken bouillon (optional)
- pinch of cayenne (optional)
- 2 cups freshly grated cheddar cheese
- toppings: cheddar cheese, sour cream, bacon, and green onions
Instructions
Step 1: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Carefully soak up the bacon grease with a paper towel, leaving about 2 tablespoons behind.
Step 2: Add in your butter and onion, sautéing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30 seconds or until fragrant.
Step 3: Add in your flour and stir for about 1 minute.
Step 4: Slowly whisk in your heavy cream and milk, working in batches (about ⅓ at a time). Repeat with your chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir to combine.
Step 5: Add in your potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
Step 6: Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few tablespoons of each for topping), and stir until melted.
Step 7: With a potato masher, immersion blender, or whatever you have on hand, mash your potatoes until the desired consistency.
Step 8: Serve your freshly made Baked Potato Soup immediately and top with more cheese, sour cream, bacon, and green onions. Enjoy!
