Baked Potato Soup

by Jeffrey KingYummy Meals

Introduction

Baked Potato Soup is a rich, creamy dish that captures the comforting flavors of a loaded baked potato in a warm bowl. Perfect for chilly evenings, it combines hearty potatoes with savory toppings like bacon, cheese, and sour cream. This recipe serves 6-8 and is easily adaptable to suit dietary preferences.

Ingredients

For the Soup Base:

  • 4 large russet potatoes (about 2–2.5 lbs)
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk (or a combination of milk and heavy cream)
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour (for thickening)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

For Toppings (Optional but Recommended):

  • 6 slices crispy bacon, crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh chives or green onions
  • Extra sour cream
  • Croutons (for added crunch)

Preparation Steps

Step 1: Bake the Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly, dry them, and prick each potato a few times with a fork to release steam.
  3. Place the potatoes on a baking sheet and bake for 50–60 minutes, or until they are fork-tender.
  4. Once baked, let the potatoes cool slightly. Peel the skin off if preferred, then dice or mash the potatoes, depending on your desired soup texture.

Step 2: Prepare the Soup Base

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the diced onion and cook for 5–7 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Sprinkle the flour over the onion mixture, stirring continuously to create a roux. Cook the roux for about 2 minutes to eliminate the raw flour taste.

Step 3: Add Liquids and Potatoes

  1. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
  2. Slowly add the milk (or milk and cream combination), whisking continuously.
  3. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
  4. Stir in the mashed or diced baked potatoes. Simmer for 10–15 minutes, stirring occasionally, until the potatoes break down and integrate into the soup.

Step 4: Blend (Optional)

  • For a smoother soup: Use an immersion blender to puree the soup until it reaches your desired consistency. Alternatively, transfer portions of the soup to a blender and blend in batches.
  • For a chunkier soup: Skip the blending step and let the diced potatoes remain intact for texture.

Step 5: Add Final Ingredients

  1. Stir in the sour cream to add creaminess and a tangy flavor.
  2. Season the soup with salt and black pepper to taste.
  3. If the soup is too thick, add a little more broth or milk to reach your preferred consistency.

Step 6: Serve and Garnish

  1. Ladle the hot soup into bowls.
  2. Top each serving with crumbled bacon, shredded cheese, a dollop of sour cream, and chopped chives or green onions.
  3. Optionally, add croutons for an extra layer of texture and crunch.

Tips for the Best Baked Potato Soup

  1. Potato Variety: Russet potatoes are ideal for this recipe because of their starchy nature, which helps thicken the soup.
  2. Roasting Flavor Boost: If time allows, roast the garlic along with the potatoes for a deeper flavor.
  3. Texture Control: Adjust the soup’s consistency by blending part or all of it, or leave it chunky for a rustic feel.
  4. Make-Ahead Tip: Prepare the soup base in advance and reheat gently when ready to serve. Add toppings just before serving.
  5. Gluten-Free Option: Substitute the flour with a gluten-free thickener like cornstarch or arrowroot powder.

Variations

  1. Vegetarian Version:
    Replace the bacon with smoked paprika or vegan bacon bits for a smoky flavor. Use vegetable broth instead of chicken broth.
  2. Lighter Version:
    Use low-fat milk and replace sour cream with Greek yogurt for a lighter yet creamy soup.
  3. Loaded Chili Potato Soup:
    Add cooked ground beef or turkey, chili powder, and canned black beans for a hearty twist.
  4. Cheesy Broccoli Potato Soup:
    Add steamed broccoli florets and melt in extra sharp cheddar cheese for a cheesy vegetable version.

Storage and Reheating

  • Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
  • Freezing: Store in freezer-safe containers for up to 3 months. (Note: Soups with dairy may separate upon freezing; reheat and whisk well to recombine.)
  • Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk if it has thickened too much.

Nutritional Information (Per Serving)

(Based on standard ingredients and without toppings)

  • Calories: 350
  • Protein: 10g
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sodium: 500mg

Conclusion

This hearty Baked Potato Soup is a versatile and comforting dish that’s sure to become a family favorite. With its creamy base and customizable toppings, it’s perfect for weeknight dinners or special occasions. Pair it with a fresh green salad or warm crusty bread for a complete meal. Enjoy every spoonful of this rich and satisfying soup!