When the weather turns chilly, there’s nothing quite like a warm bowl of baked potato soup to wrap you in a cozy hug. Imagine creamy, velvety textures mingling with the smoky scent of crispy bacon and the delightful crunch of scallions. Your taste buds are about to go on an adventure that will leave you longing for just one more spoonful. This baked potato soup is not just a recipe; it’s a comforting embrace that transforms gloomy days into delicious memories.
This heartwarming soup isn’t just for cold nights; it’s perfect for gatherings, movie marathons, or that moment when you need to impress your friends with your culinary prowess. Remember the last time you made it for a gathering? Everyone was singing your praises, and you were basking in the glory like a rock star. Get ready for an experience that tantalizes your senses and brings warmth to any occasion.
Why You'll Love This Recipe
- This baked potato soup shines because it’s incredibly easy to prepare and requires minimal ingredients
- The rich flavor profile balances creaminess with smokiness, inviting everyone to come back for seconds
- Its visual appeal, topped with crispy bacon and fresh herbs, makes it irresistible
- Plus, it’s versatile enough to customize based on your favorite toppings or dietary preferences
The last time I made this baked potato soup, my family devoured it in record time and insisted I make it every week!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Use starchy russets for their creamy texture when cooked; they’re perfect for soups.
Chicken Broth: Opt for low-sodium broth so you can control the saltiness of the soup.
Heavy Cream: For that luxurious creaminess that makes each bite feel indulgent and satisfying.
Bacon: Choose thick-cut bacon for extra flavor and crunch; it adds a smoky depth to the soup.
Scallions: Fresh scallions provide a lovely crunch and bright flavor as a garnish.
Cheddar Cheese: A must-have topping that melts beautifully over hot soup, adding richness.
Salt and Pepper: Essential seasonings to enhance the flavors throughout the cooking process.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by washing and peeling 4 medium russet potatoes. Dice them into bite-sized cubes so they cook evenly in your pot.
Sauté the Bacon: In a large pot over medium heat, cook 4 strips of thick-cut bacon until crispy. Remove them from the pot but keep all that glorious bacon fat—trust me; it’s liquid gold.
Add Potatoes and Broth: Toss those diced potatoes into the same pot along with 4 cups of chicken broth. Bring everything to a gentle boil while stirring occasionally.
Simmer Until Tender: Reduce heat and let your potatoes simmer for about 15-20 minutes until fork-tender. You’ll know they’re done when they can be easily pierced but still hold their shape.
Blend It Up!: Use an immersion blender right in your pot (or transfer carefully to a blender) to puree until smooth. Adjust texture based on how chunky or creamy you prefer your soup.
Add Creamy Goodness: Stir in 1 cup of heavy cream along with salt and pepper to taste. Let everything simmer together on low heat for another 5 minutes before serving.
Now grab some bowls, ladle out that dreamy baked potato soup, and top with crispy bacon bits, shredded cheddar cheese, and sliced scallions!
Enjoy every spoonful of this cozy delight as you reminisce about all those times you’ve shared food with loved ones—because honestly, nothing brings people together quite like a hearty bowl of baked potato soup!
You Must Know
- Baked potato soup is creamy, comforting, and perfect for chilly nights
- The aroma of simmering potatoes and spices fills your kitchen with warmth, making it a family favorite
- Don’t forget toppings like crispy bacon and shredded cheese for that extra indulgence
Perfecting the Cooking Process
Start by cooking the bacon to crisp perfection; then sauté the onions until they’re translucent before adding the potatoes. This order ensures rich flavors meld beautifully.
Add Your Touch
Feel free to swap in sweet potatoes for a twist or add spices like paprika for a kick. Customize with toppings like chives, sour cream, or even leftover chili.
Storing & Reheating
Store baked potato soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat to keep it creamy.
Chef's Helpful Tips
- To ensure your soup is perfectly creamy, blend thoroughly but leave some chunks for texture
- Always taste as you go to adjust seasoning
- If you want more depth, consider adding a splash of Worcestershire sauce or hot sauce at the end
Cooking this baked potato soup reminds me of rainy evenings spent with my kids, who would giggle while trying to sneak bites before it was ready.
FAQ
What are the best potatoes to use for baked potato soup?
Russet potatoes are ideal due to their fluffy texture when cooked.
Can I make baked potato soup vegetarian?
Absolutely! Replace bacon with sautéed mushrooms or smoked paprika for flavor.
How can I thicken my baked potato soup?
Use a cornstarch slurry or blend some of the potatoes into the soup for thickness.
Baked Potato Soup
Warm up with a bowl of creamy baked potato soup that wraps you in comfort on chilly days. This rich, velvety soup combines starchy russet potatoes with crispy bacon, fresh scallions, and melted cheddar cheese for a satisfying experience. Easy to prepare and customizable, it’s perfect for gatherings or a cozy night in. With minimal ingredients and maximum flavor, this soup will quickly become a household favorite.
- Total Time: 40 minutes
- Yield: Serves 6
Ingredients
- 4 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 strips thick-cut bacon
- 2 scallions, sliced (plus more for garnish)
- 1 cup shredded cheddar cheese (for topping)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon but keep the fat in the pot.
- Add diced potatoes to the pot with chicken broth and bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to puree the soup to your desired texture.
- Stir in heavy cream and season with salt and pepper; let simmer on low for another 5 minutes.
- Serve topped with crispy bacon bits, shredded cheddar cheese, and sliced scallions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
