Oh man, there are some days when only a big, warm hug in a bowl will do, right? And for me, that hug always comes in the form of this amazing Baked Potato Soup. It’s just so wonderfully creamy and hearty, like a cozy blanket knitted with potatoes and cheddar. I remember craving this like crazy when I was a kid, especially after a long day playing outside. My mom would whip this up, and the smell alone was enough to make everything feel right with the world. It’s one of those recipes that just feels like pure comfort, and I’m so excited to share my version with you!
Why You’ll Love This Baked Potato Soup
Seriously, why wouldn’t you love this soup? It’s a total winner for so many reasons:
- Super Easy to Make: Seriously, even if you’re new to cooking, you can totally nail this. Most of the work is just waiting for those potatoes to bake!
- Pure Comfort Food: This is the ultimate cozy dish for a chilly evening or when you just need something to make you feel good.
- Incredible Flavor: That creamy potato base, the sharp cheddar, the little bit of tang from sour cream – it all just sings!
- So Versatile: You can totally customize it with your favorite toppings. Hello, bacon!
Gather Your Ingredients for Baked Potato Soup
Alright, let’s get our kitchen prepped! To make this dreamy baked potato soup, you’ll need a few things that probably sound familiar, but trust me, they work magic together. Here’s what you’ll want to gather:
For the Soup Base:
- 4 large Russet or Idaho potatoes: Give them a good scrub! Russets are my go-to because their high starch content makes the soup wonderfully creamy.
- 1 tablespoon olive oil: Just a little to get those potatoes going in the oven.
- 1 medium onion, chopped: This is going to build a sweet, aromatic foundation.
- 2 cloves garlic, minced: Because garlic makes everything better, right?
- 4 cups chicken broth: Use a good quality one for the best flavor.
- 2 cups milk (2% or whole): Whole milk makes it extra rich, but 2% works like a charm too!
- 1/2 cup shredded cheddar cheese: Sharp cheddar is my preference, but use what you love!
- 1/4 cup sour cream: Adds a lovely tang and extra creaminess.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour: This helps thicken everything up beautifully.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
And for those Glorious Toppings (Highly Recommended!):
- 1/2 cup cooked bacon, crumbled: Because, bacon!
- 1/4 cup chopped chives: For a fresh, oniony bite.
- 1/4 cup shredded cheddar cheese: A little extra never hurt anyone!
Essential Equipment for Making Baked Potato Soup
Okay, so you don’t need a fancy chef’s kitchen for this baked potato soup, but a few trusty tools will make your life SO much easier. First, you’ll need a large pot – the bigger, the better, trust me! It gives you plenty of room to whisk and stir without making a mess. A plain old baking sheet is essential for getting those potatoes perfectly tender in the oven. And finally, you’ll want a good potato masher. It’s perfect for getting that lovely, lump-free creamy texture we’re going for. Simple tools for a simple, delicious soup! For more cooking wisdom, you can always check out my story.
Step-by-Step Guide to Perfect Baked Potato Soup
Alright, let’s get down to business and make this amazing baked potato soup! It’s really not rocket science, honestly. Just follow these simple steps, and you’ll have a pot of pure comfort goodness in no time. We’re going to keep things straightforward, just like my mom always did. For another one of my favorite potato concoctions, check out my zucchini potato soup!
Preparing the Potatoes for Your Baked Potato Soup
First things first, let’s get our star ingredient ready. Preheat your oven to that nice, hot 400°F (200°C). Grab those lovely potatoes – the Russets are perfect here – and give them a good scrub. Then, take a fork and poke ‘em a few times. This lets the steam escape so they don’t burst like a little potato bomb! Rub them with that olive oil and pop them onto a baking sheet. They’ll need about 50-60 minutes in there. You’ll know they’re ready when you can easily pierce them with a fork or knife – they should be super tender.
Building the Creamy Base of the Soup
While those beauties are baking, let’s get the soup base going. Grab your big pot and melt the butter over medium heat. Toss in your chopped onion and cook until it’s nice and soft and smells amazing, usually about 5 minutes. Next, add the minced garlic and stir it around for just a minute until you can smell its wonderful aroma – don’t let it burn! Now, sprinkle in the flour and whisk it into the butter and onion mixture. Cook this for about a minute; it’s like making a quick roux. Then, slowly, and I mean *slowly*, whisk in the chicken broth and milk, a little at a time. Keep whisking until it’s all smooth and gorgeous. Bring this to a gentle simmer, then turn down the heat and let it bubble away for about 10 minutes. This is where the magic starts thickening!
Finishing Touches for Your Baked Potato Soup
Okay, our baked potatoes should be cool enough to handle now. Carefully scoop out all that fluffy potato flesh into a bowl, leaving the skins behind – we don’t need those for the soup. Give the potato flesh a good mash with your masher until it’s mostly smooth. Now, add the mashed potatoes back into your pot with the creamy broth mixture. Stir in the shredded cheddar cheese and that dollop of sour cream. Keep stirring gently until the cheese is all melty and gooey and the soup is heated through. Finally, season it up with your salt and pepper. Taste it and adjust if needed – you’re the boss!
Tips for the Best Baked Potato Soup
Okay, so you’ve got the recipe, but let me share a few little secrets that take this baked potato soup from ‘good’ to ‘OH MY GOSH, THIS IS AMAZING!’ First off, about those potatoes: don’t go crazy mashing them into oblivion! A few small lumps are actually a good thing; they give the soup a bit more texture and character, reminding you that you’re eating REAL potatoes. Also, for that perfect creamy consistency, don’t rush the simmering step. Letting that broth and milk mixture gently bubble for 10 minutes really helps it thicken up nicely. And if you want to elevate it even further, think about using a good quality chicken broth – it makes such a difference! For more inspiration, you might enjoy my roasted winter vegetable soup.
Ingredient Notes and Substitutions
So, let’s talk ingredients for our baked potato soup! While this recipe is pretty perfect as is, I know sometimes you gotta make a swap. If you’re out of whole milk, don’t sweat it! Using 2% is totally fine, it’ll just be a tad less rich. You could even get adventurous and try half-and-half, but remember, that’ll make it super creamy and might need a little less simmering time. For the cheese, cheddar is classic, but honestly, a Monterey Jack or even a Colby blend would be delicious! Just avoid anything too sharp or too crumbly. And if you’re looking for something a bit different, my spicy jalapeno popper soup is another creamy favorite!
Serving Suggestions for Baked Potato Soup
This baked potato soup is practically a meal in itself, but to make it a full feast? Oh, I’ve got some ideas! A simple side salad with a bright vinaigrette is always lovely and cuts through the richness. Crusty bread or garlic bread is a must for dipping up every last drop – trust me on this one! And if you want something a bit more substantial, a light chicken dish or even a hearty steak bowl pairs surprisingly well. It’s all about that satisfying, fully-rounded meal!
Frequently Asked Questions about Baked Potato Soup
Got questions about this amazing baked potato soup? I’ve got answers! It’s one of those dishes that always gets a few queries, so let’s dive in and clear things up.
Can I make this baked potato soup vegetarian?
Absolutely! The easiest swap is to use vegetable broth instead of chicken broth. Everything else can stay the same, and you’ll still get that wonderful creamy potato goodness without any meat products. It’s a delicious way to make it work for everyone!
How do I store and reheat leftovers?
This soup actually keeps really well in the fridge for about 3-4 days. Just pop it into an airtight container. To reheat, you can gently warm it up on the stovetop over low heat, stirring occasionally. Or, pop it in the microwave for a quick warm-up. You might need to add a splash more milk or broth if it’s gotten a little thick when it cools.
How can I get a super smooth soup without lumps?
If you’re aiming for ultra-smoothness, after you scoop out the baked potato flesh, you can mash it really well until there are no lumps. Alternatively, a quick blend with an immersion blender right in the pot at the end (careful, it’s hot!) will smooth out any tiny bits. I personally love a few little potato bits, but you do you!
Can I freeze baked potato soup?
While you *can* freeze it, I find that dairy-based soups like this one can sometimes separate a bit when thawed. It’s usually still super tasty, but the texture might be a little different. If you do freeze it, let it thaw in the fridge and then reheat it gently on the stove, whisking well. For another soup that freezes beautifully, you should totally check out my poblano chicken tortilla soup!
Nutritional Information
Okay, so keeping track of all the good stuff in our yummy baked potato soup is a great idea! Keep in mind these are just estimates, because how much cheese you sprinkle or what kind of milk you use can change things up a bit. But generally, a serving is usually around 350-450 calories, with about 20-25g of fat, 10-15g of protein, and 25-35g of carbs. It’s hearty and delicious, and that’s what matters most!
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork.
- Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50-60 minutes, or until tender.
- Once the potatoes are cool enough to handle, scoop out the flesh and discard the skins. Mash the potato flesh in a bowl.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth.
- Bring the mixture to a simmer, stirring occasionally. Reduce heat and cook for 10 minutes.
- Stir in the mashed potatoes, shredded cheddar cheese, and sour cream. Cook until the cheese is melted and the soup is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, chives, and extra cheese if desired.