Baked Potato Soup: The Ultimate Comfort Food Recipe

Baked Potato Soup: Is there anything more comforting on a chilly evening? Imagine sinking into a warm bowl of creamy, cheesy goodness, each spoonful bursting with the familiar flavors of a perfectly loaded baked potato. This isn’t just soup; it’s a hug in a bowl, a culinary masterpiece that transforms simple ingredients into something truly extraordinary.

While the exact origins of potato soup are debated, its roots are firmly planted in peasant cuisine, where resourceful cooks sought to make the most of humble ingredients. Potatoes, a staple crop in many cultures, naturally became the star of countless soups and stews. Over time, variations emerged, each reflecting the unique culinary traditions of its region. Our version, Baked Potato Soup, elevates this classic to a new level of deliciousness.

People adore this dish for its incredible flavor profile. The smoky bacon, the sharp cheddar cheese, the creamy potatoes – it’s a symphony of textures and tastes that dance on your palate. But beyond the taste, it’s also incredibly convenient. It’s a one-pot wonder that’s easy to prepare, making it perfect for busy weeknights or cozy weekend gatherings. Plus, it’s endlessly customizable! Add your favorite toppings, adjust the seasonings to your liking, and create a Baked Potato Soup that’s uniquely yours. So, grab your apron and let’s get cooking!

this Recipe

Ingredients:

• 6 medium russet potatoes, scrubbed
• 6 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon smoked paprika
• Optional toppings: shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives

Baking the Potatoes:

Okay, let’s get started! The first and arguably most important step is baking those potatoes. This is what gives the soup that incredible, rich potato flavor. Don’t skip this step!

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the potatoes in.
2. Prepare the potatoes. Wash and scrub the potatoes thoroughly. We want to get rid of any dirt or debris. Then, using a fork, pierce each potato several times. This allows steam to escape while baking, preventing them from exploding (trust me, you don’t want that!).
3. Oil and season the potatoes. Drizzle 2 tablespoons of olive oil over the potatoes, making sure to coat them evenly. Sprinkle with a generous pinch of salt and pepper. Rub the oil and seasoning into the potato skin. This will help the skin get nice and crispy.
4. Bake the potatoes. Place the potatoes directly on the oven rack. This allows for better air circulation and crispier skins. Bake for 60-75 minutes, or until the potatoes are easily pierced with a fork and feel soft when squeezed gently. The baking time will depend on the size of your potatoes.
5. Let the potatoes cool slightly. Once the potatoes are baked, remove them from the oven and let them cool for about 10-15 minutes. This will make them easier to handle.

Preparing the Soup Base:

While the potatoes are cooling, we can start working on the soup base. This is where all the delicious flavors come together!

1. Sauté the onion. In a large pot or Dutch oven, heat the remaining 4 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to be nice and soft, not browned.
2. Add the garlic. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the chicken broth. Pour the chicken broth into the pot and bring to a simmer.

Adding the Potatoes and Finishing the Soup:

Now for the fun part – adding the baked potatoes to the soup! This is where the magic happens.

1. Scoop out the potato flesh. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out the flesh of the potatoes, leaving the skins behind. Discard the skins (or save them for another use, like potato skins appetizers!).
2. Add the potato flesh to the soup. Add the scooped-out potato flesh to the pot with the chicken broth.
3. Blend the soup (optional). For a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. Be careful when blending hot liquids! Alternatively, you can transfer the soup to a regular blender in batches. If you prefer a chunkier soup, you can skip this step or only partially blend it. I personally like a slightly chunky soup, so I only blend it for a few seconds.
4. Add the cream cheese. Cut the softened cream cheese into cubes and add it to the soup. Stir until the cream cheese is completely melted and incorporated. This will make the soup extra creamy and rich.
5. Add the heavy cream. Stir in the heavy cream. This adds even more richness and creaminess to the soup.
6. Season the soup. Season the soup with salt, pepper, and smoked paprika. Taste and adjust the seasoning as needed. Remember, you can always add more seasoning, but you can’t take it away!
7. Simmer the soup. Let the soup simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together.

Serving the Soup:

The soup is now ready to serve! This is the best part – enjoying the fruits of your labor.

1. Ladle the soup into bowls.
2. Add your favorite toppings. Top with shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, and/or chives. Get creative and add whatever toppings you like!
3. Serve immediately. Enjoy your delicious baked potato soup!

Tips and Variations:

• For a thicker soup: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while simmering.
• For a thinner soup: Add more chicken broth or milk.
• Add other vegetables: You can add other vegetables to the soup, such as carrots, celery, or leeks. Sauté them along with the onion.
• Use different cheeses: Experiment with different cheeses, such as Gruyere, Monterey Jack, or pepper jack.
• Make it vegetarian: Use vegetable broth instead of chicken broth and omit the bacon topping.
• Make it vegan: Use vegetable broth, plant-based cream cheese, and plant-based milk or cream. Omit the bacon and cheese toppings.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Slow Cooker Method: You can also make this soup in a slow cooker. After baking the potatoes, add all the ingredients (except the cream cheese and heavy cream) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a comforting and delicious soup that’s perfect for a cold day. Don’t be afraid to experiment with different toppings and variations to make it your own. Happy cooking!

Conclusion:

This Baked Potato Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need to try it. From the creamy texture to the savory, smoky flavors, every spoonful is an experience. It’s the kind of dish that makes you feel good from the inside out, perfect for a chilly evening or any time you’re craving something truly satisfying.

But what makes this soup a real winner? It’s the simplicity combined with the depth of flavor. Roasting the potatoes before blending them into the soup base adds a subtle sweetness and a wonderful caramelized note that you just can’t get any other way. Plus, it’s incredibly versatile!

Looking for serving suggestions? I love topping mine with crispy bacon bits, a dollop of sour cream (or Greek yogurt for a healthier twist!), a sprinkle of fresh chives, and a generous helping of shredded cheddar cheese. For a spicier kick, add a dash of hot sauce or a pinch of red pepper flakes. If you’re feeling extra fancy, you could even crumble some blue cheese on top for a tangy contrast.

And the variations are endless! Want to make it vegetarian? Simply omit the bacon and use vegetable broth instead of chicken broth. You could also add other vegetables like roasted broccoli, corn, or even some sautéed mushrooms for extra flavor and texture. For a heartier soup, consider adding some cooked ham or shredded chicken.

Another great variation is to use different types of potatoes. Russet potatoes are classic for their fluffy texture, but Yukon Gold potatoes will give you an even creamier soup. Sweet potatoes would add a touch of sweetness and a beautiful orange hue.

This Baked Potato Soup is also fantastic for meal prepping. It keeps well in the refrigerator for up to four days, and it freezes beautifully. Just let it cool completely before transferring it to an airtight container and freezing. When you’re ready to eat, simply thaw it overnight in the refrigerator and reheat it gently on the stovetop or in the microwave.

I truly believe this will become a staple in your kitchen. It’s easy to make, incredibly delicious, and endlessly customizable to suit your taste. It’s the perfect comfort food for any occasion.

So, what are you waiting for? Grab your potatoes, fire up your oven, and get ready to experience the best Baked Potato Soup you’ve ever tasted. I’m so confident you’ll love it!

And now for the fun part: I want to hear all about your experience! Did you try any of the variations I suggested? Did you add your own special twist? What did your family and friends think? Please, please, please come back and leave a comment below to let me know how it turned out. Share your photos, your tips, and your stories. I can’t wait to hear from you! Happy cooking!