The Ultimate Comfort Food Recipe: Baked Potato Soup

When the weather turns chilly or you're just craving a bowl of something warm and hearty, baked potato soup comes to the rescue. It’s the ultimate comfort food, packed with tender potatoes, creamy broth, and a medley of flavorful toppings. Whether you're cooking for your family or treating yourself, this soup is guaranteed to hit the spot. And the best part? It’s surprisingly simple to make!

Here’s everything you need to whip up a comforting pot of baked potato soup in no time.

Ingredients

Here’s what you’ll need to bring your baked potato soup to life:

• 6 medium russet potatoes, baked (you can bake them ahead of time for convenience)
• 6 slices of bacon, cooked and crumbled
• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk (whole works best for creaminess, but any will do)
• 1 cup heavy cream
• 1 teaspoon salt (adjust to your taste)
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (plus extra for topping)
• 1/4 cup sour cream (optional for an extra creamy texture)
• Chopped green onions or chives, for garnish

Instructions

Follow these step-by-step instructions for a rich and satisfying bowl of baked potato soup:

1. Bake the Potatoes

If you haven’t already, bake your potatoes. Simply scrub them clean, poke a few holes with a fork, and bake at 400°F (200°C) for about 45-60 minutes, or until tender. Once cooled, peel the skins and roughly chop the potatoes into chunks. Set aside.

2. Prep the Bacon

Cook the bacon in a skillet over medium heat until crispy. Place the cooked bacon on a paper towel-lined plate to drain, then crumble it into small pieces. Hold onto a tablespoon of the bacon grease for extra flavor.

3. Cook the Base

Using a large pot or Dutch oven, melt the butter (along with that tablespoon of bacon grease for added richness) over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute. Sprinkle the flour over the onion mixture and cook, stirring constantly, for about 1-2 minutes to create a roux.

4. Add Liquids and Potatoes

Slowly whisk in the chicken broth, ensuring no clumps form. Once smooth, stir in the milk and heavy cream. Bring the mixture to a gentle simmer, then fold in the cooked, chopped potatoes. Use a potato masher to break them up slightly in the pot, leaving some chunks for texture.

5. Season and Simmer

Add salt, pepper, and the shredded cheddar cheese. Stir until the cheese has melted into the soup. Reduce the heat to low and simmer the soup for about 15-20 minutes, giving the flavors time to mingle.

6. Add Finishing Touches

If you like your soup extra creamy, stir in a dollop of sour cream just before serving. Ladle the soup into bowls and top each one with crumbled bacon, more shredded cheese, and a sprinkle of green onions or chives.

Customization and Serving Tips

• Want a healthier twist? Swap out the heavy cream for Greek yogurt or a non-dairy alternative like coconut milk.
• Craving a flavor boost? Add a dash of smoked paprika or cayenne pepper for a subtle kick.
• Need a smoother texture? Use an immersion blender to puree the soup completely, though you might want to set aside some potato chunks to add back in for a bit of a bite.
• Add a crunch. Sprinkle croutons or crispy onion strings on top for an extra layer of delicious texture!

Serve your baked potato soup alongside a fresh side salad or with a slice of warm crusty bread for dunking. It’s soul-warming, satisfying, and just what you need to cozy up on a cold day.

Now that you know how easy and delicious this recipe is, what are you waiting for? Grab your apron, whip up a pot, and enjoy the rich, creamy goodness that is baked potato soup. Your taste buds will thank you!