Easy Creamy Baked Potato Soup Recipe

Easy Baked Potato Soup is the ultimate comfort food when you want something hearty and satisfying without a lot of fuss. There’s nothing quite like a steaming bowl of baked potato soup on a chilly evening. This recipe focuses on getting all those comforting flavors you love from a loaded baked potato into an incredibly easy, creamy soup. We’re keeping things simple here, so you can whip this up without a hitch, but the flavor is anything but basic. The secret is building layers of savory goodness right from the start, using simple ingredients that deliver big taste. It’s the kind of soup that warms you up from the inside out and always hits the spot, especially after a long day. You’ll love how quickly this comes together, making it a perfect weeknight meal that feels like a treat.

Ingredients:

• 6 strips beef beef bacon
• 1/2 medium onion (chopped)
• 4 large Russet potatoes (diced)
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic (minced)
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Getting Started:

Rendering the Beef Bacon and Sautéing Aromatics

The foundation of this soup’s deep flavor starts with the beef beef bacon. Chop the beef beef bacon into small pieces, about 1/4-inch to 1/2-inch. Place the chopped beef bacon into a large, heavy-bottomed pot or Dutch oven over medium heat. You want to cook it slowly, allowing the fat to render out gradually. Stir the beef bacon occasionally. Once the beef bacon is crispy and has released most of its fat, use a slotted spoon to remove the beef bacon bits from the pot and set them aside on a paper towel-lined plate. Leave about 1-2 tablespoons of the rendered beef bacon fat in the pot. If you have too much, carefully pour off the excess. If you don’t have enough, you can add a little butter or olive oil. Now, add the chopped half-medium onion to the pot. Cook, stirring often, until the onion softens and becomes translucent, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step is quick but really wakes up the aromatics.

Easy Baked Potato Soup

There’s nothing quite like a steaming bowl of baked potato soup on a chilly evening. This recipe focuses on getting all those comforting flavors you love from a loaded baked potato into an incredibly easy, creamy soup. We’re keeping things simple here, so you can whip this up without a fuss, but the flavor is anything but basic. The secret is building layers of savory goodness right from the start.

Ingredients:

• 6 strips beef beef bacon
• 1/2 medium onion (chopped)
• 4 large Russet potatoes (diced)
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic (minced)
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Getting Started: Rendering the Beef Bacon and Sautéing Aromatics

The foundation of this soup’s deep flavor starts with the beef beef bacon. Chop the beef beef bacon into small pieces, about 1/4-inch to 1/2-inch. Place the chopped beef bacon into a large, heavy-bottomed pot or Dutch oven over medium heat. You want to cook it slowly, allowing the fat to render out gradually. Stir the beef bacon occasionally. Once the beef bacon is crispy and has released most of its fat, use a slotted spoon to remove the beef bacon bits from the pot and set them aside on a paper towel-lined plate. Leave about 1-2 tablespoons of the rendered beef bacon fat in the pot. If you have too much, carefully pour off the excess. If you don’t have enough, you can add a little butter or olive oil.

Now, add the chopped half-medium onion to the pot with the reserved beef bacon fat. Sauté the onion over medium heat until it’s softened and translucent, which should take about 5-7 minutes. You’re not looking for browning here, just a gentle softening to release its sweetness. While the onion is cooking, mince your clove of garlic. Once the onion is softened, add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Building the Soup Base

Next, we introduce the potatoes. Add your diced Russet potatoes to the pot. Russets are great for this soup because they have a high starch content, which helps thicken the soup naturally and gives it a lovely creamy texture. Stir the potatoes around in the pot for a minute or two, coating them lightly with the beef bacon fat and onion mixture. This step isn’t strictly necessary, but it does add another subtle layer of flavor.

Now it’s time to create the roux, which will further thicken our soup. Sprinkle the 1/4 cup of flour over the potatoes and onion mixture. Stir the flour in well, ensuring it coats everything evenly. Cook this mixture, stirring constantly, for about 2 minutes. This cooks out the raw flour taste. You’ll notice the mixture becoming a bit pasty.

Adding Liquids and Simmering

Gradually whisk in the 4 cups of whole milk and 1 cup of chicken broth. It’s important to add the liquids slowly while whisking to prevent lumps from forming. Start with about a cup of the liquid, whisking until smooth, then add the rest. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking and scorching on the bottom of the pot.

Once the soup is simmering, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. You can test for doneness by piercing a potato cube with a fork; it should go in easily. Stir the soup occasionally to ensure even cooking and to prevent the milk from scalding.

Achieving Creaminess and Flavor Boost

When the potatoes are tender, you have a few options for achieving that signature creamy texture. For a rustic soup, you can leave it as is, or for a smoother consistency, you can use an immersion blender to partially or fully blend the soup directly in the pot. Alternatively, you can carefully transfer about half of the soup to a regular blender (being careful not to overfill it, as hot liquids can expand) and blend until smooth, then return it to the pot. Blend until you reach your desired level of creaminess.

Stir in the 3/4 cup of grated cheddar cheese. Continue stirring until the cheese is completely melted and incorporated into the soup. Taste the soup and season generously with salt and freshly ground black pepper. Remember that beef bacon and cheese are already salty, so start with a little and add more as needed.

Finally, stir in the 3/4 cup of sour cream. This adds a wonderful tanginess and extra creaminess. You can add more sour cream if you like it richer and tangier. You can also add more cheese at this point if you desire a cheesier soup.

Serving Your Delicious Soup

Ladle the hot soup into bowls. Garnish generously with the reserved crispy beef bacon bits and chopped scallions. Add an extra dollop of sour cream and a sprinkle of cheddar cheese if you like. This soup is fantastic served with crusty bread for dipping. It’s hearty enough to be a meal on its own, or it can be a comforting starter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash more milk if needed to reach your desired consistency.

Conclusion:

This Easy Baked Potato Soup recipe delivers all the cozy, comforting flavors of a loaded baked potato in a simple, creamy soup. It’s a satisfying meal that’s perfect for any night of the week, proving that delicious comfort food doesn’t need to be complicated. The rendered beef bacon fat and sautéed aromatics create a rich base, while the diced potatoes break down to thicken the soup beautifully. You can easily adjust the cheese and sour cream to your preference, making it truly yours. Give this recipe a try; it’s sure to become a family favorite.

Serving Suggestions: This soup is wonderful on its own, but it also pairs nicely with crusty bread for dipping, a simple green salad, or even some oyster crackers. For an extra touch, a dollop of sour cream and a sprinkle of fresh chives or parsley makes it look and taste even better.

Variations: Feel free to use regular beef bacon if beef beef bacon isn’t available. For a vegetarian option, skip the beef bacon and start by sautéing the onions and garlic in butter or olive oil, then use vegetable broth. You can also add other vegetables like celery or carrots when you sauté the onions for added nutrition and flavor.

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it has become too thick. The texture might change slightly upon reheating, but it will still be delicious.

What kind of potatoes are best for this soup?

Russet potatoes are ideal because their high starch content helps to thicken the soup as they cook and break down. You can also use Yukon Gold potatoes, but avoid waxy potatoes like red or fingerling, as they tend to hold their shape and won’t contribute as much to the creamy texture.

How can I make this soup thicker or thinner?

To make the soup thicker, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate. Alternatively, you could mash some of the potatoes against the side of the pot or make a slurry of a tablespoon of cornstarch mixed with a little cold water and stir it in, simmering until thickened. To make it thinner, simply stir in more milk or chicken broth until you reach your desired consistency.

Easy Baked Potato Soup

A hearty and comforting baked potato soup recipe, made easy for any weeknight meal.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 6 strips beef bacon, chopped
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup grated cheddar cheese, or more to taste
• 3/4 cup sour cream, or more to taste
• Salt and pepper to taste
• Chopped scallions, to taste

Instructions

1. Step 1
   In a large pot or Dutch oven, cook the chopped beef bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Step 2
   Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Step 3
   Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
4. Step 4
   Gradually whisk in the whole milk and chicken broth until smooth. Add the diced potatoes and bring the mixture to a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15-20 minutes.
5. Step 5
   Using an immersion blender, carefully blend the soup until it reaches your desired consistency. You can leave it slightly chunky or blend until smooth. Alternatively, transfer some of the soup to a regular blender, blend, and return to the pot.
6. Step 6
   Stir in the grated cheddar cheese and sour cream until melted and well combined. Season with salt and pepper to taste.
7. Step 7
   Ladle the soup into bowls. Garnish with the reserved crispy beef bacon and chopped scallions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.