The Best Baked Potato Soup I Have Ever Made
Why You’ll Love This Recipe
I have made a lot of potato soup in my life. I mean, a lot. My family loves it, and it is one of those meals that just feels like a hug in a bowl. But for years, my soup was missing something. It was good, but it was not great. The flavor was flat, and the texture was just okay. I could not figure out what the secret was.
Then one rainy afternoon, I had a batch of leftover baked potatoes from dinner the night before. I was too tired to start from scratch, so I just threw them into my usual soup pot. The result was a total revelation. The roasted, slightly crispy skins and the deeply fluffy insides transformed the entire dish. That is when I realized that the key to the best Baked Potato Soup is starting with actual baked potatoes, not just boiled ones. This simple trick gives the soup an incredible depth of flavor and a naturally creamy texture that you just cannot get any other way.
This recipe is the result of that happy accident. It is the soup I make when I want something that feels both decadent and deeply comforting. It is thick, it is rich, and it is loaded with all the classic toppings. For more on the history of this classic comfort food, you can read about the origins of potato soup. I promise, once you try this version, you will never go back to the old way.
Ingredients
- 4 large russet potatoes (about 2 1/2 pounds)
- 2 tablespoons olive oil
- 6 slices of thick-cut bacon
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Chopped fresh chives for garnish
- Extra shredded cheese, sour cream, and crumbled bacon for topping
Step-by-Step Directions
- First, get your oven preheating to 400 degrees Fahrenheit. While that is happening, give your russet potatoes a good scrub under cold water. You want the skins clean because we are keeping them on. Pat them dry with a clean kitchen towel.
- Poke each potato several times with a fork. This lets steam escape while they bake. Rub them all over with the olive oil and then sprinkle them generously with salt. Place them directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake those potatoes for about 60 to 75 minutes. You will know they are done when you can easily slide a knife right into the center with no resistance. The skins will look tight and slightly wrinkly. Let them cool on a wire rack until they are cool enough to handle, about 15 minutes.
- While the potatoes are cooling, grab your biggest, heaviest soup pot and set it over medium heat. Toss in the bacon strips in a single layer. Let them cook slowly, turning once, until they are deeply brown and shatteringly crisp. This takes about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Do not dump out that glorious bacon fat. Leave about 2 tablespoons of it in the pot.
- Drop the heat down to medium and add the chopped onion to the hot bacon fat. Stir it around and let it cook for about 5 minutes until it turns soft and translucent. Then, add the minced garlic and stir for just 30 seconds until it smells amazing.
- Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute. This cooks the raw taste out of the flour and makes a roux that will thicken your soup beautifully. It will look like a pasty mess, and that is exactly right.
- Now, slowly pour in the chicken broth while whisking vigorously. Keep whisking until the flour mixture is completely dissolved and the broth starts to thicken just a little. Bring this to a gentle simmer.
- While the broth is simmering, cut your cooled baked potatoes in half lengthwise. Use a spoon to scoop the fluffy insides out of the skins. Add the potato flesh to the pot. Do not throw the skins away. Chop them into small, bite sized pieces and add them to the pot too. This is where all that extra roasted flavor lives.
- Pour in the whole milk and the heavy cream. Stir everything together and bring the soup back to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, so the flavors can all get to know each other.
- Now, use a potato masher right in the pot. Mash the soup until it is mostly smooth but still has some nice chunky bits of potato and skin for texture. I like a rustic soup, not a completely pureed one.
- Take the pot off the heat. Stir in the sour cream and the 1 1/2 cups of shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is smooth and creamy. Season with the salt, black pepper, and smoked paprika.
- Crumble the cooked bacon. Ladle the hot Baked Potato Soup into bowls. Top each bowl with a generous pile of crumbled bacon, extra shredded cheese, a dollop of sour cream, and a shower of fresh chives. Serve it immediately while it is still steaming hot.
Pro Tips for Success
The single most important tip for this Baked Potato Soup is to actually bake the potatoes. Do not take a shortcut and boil them. The dry heat of the oven concentrates the starches and sugars in the potato, giving it a much deeper, sweeter, and more complex flavor. Boiling adds moisture and makes the potatoes waterlogged, which leads to a thin, bland soup. You can learn more about the science of roasting vegetables to understand why this works.
Another crucial step is to not skip the bacon fat. Cooking the onions in the rendered fat builds an incredible savory foundation for the entire soup. It adds a smoky richness that you simply cannot replicate with oil or butter. Do not be afraid of it. That fat is flavor.
Finally, always take the pot off the heat before you add the cheese and sour cream. If the soup is still boiling, the high heat can cause the dairy to separate and become grainy. You want a silky smooth soup, so be patient and let the residual heat do the work of melting everything together.
Servings and Timing
This recipe makes about 8 generous servings of Baked Potato Soup. The total time from start to finish is about 1 hour and 45 minutes, with about 30 minutes of active prep work and the rest being hands off baking time.
Variations and Substitutions
If you want to make this soup a little lighter, you can swap the heavy cream for extra whole milk or even half and half. The soup will be a little less rich but still very creamy. For a vegetarian version, simply leave out the bacon and cook the onions in butter or olive oil. Use a good quality vegetable broth instead of chicken broth. You can also add a cup of steamed broccoli florets right at the end for a broccoli cheddar style twist. If you are not a fan of smoky flavors, just skip the smoked paprika and use regular paprika instead.
What to Serve With This
This soup is a full meal on its own, but it is even better with something crunchy on the side. I love to serve it with a side of Crispy Garlic Bread for dipping into the creamy broth. A simple Classic Side Salad with a tangy vinaigrette is also perfect because the acidity cuts through the richness of the soup.
Storage and Reheating
This Baked Potato Soup stores beautifully in the fridge for up to 4 days. Let it cool completely before transferring it to an airtight container. The soup will thicken significantly as it sits because the potatoes continue to absorb liquid. When you reheat it, do it gently on the stovetop over low heat. Stir in a splash of milk or broth to thin it back out to your desired consistency. I do not recommend freezing this soup because the dairy and potato texture can become grainy and watery when thawed.
FAQs
Can I use red potatoes or Yukon Golds instead of russets?
Yes, you can, but the texture will be different. Russet potatoes are high in starch and low in moisture, which makes them perfect for baking and creates a fluffy, creamy soup. Waxy potatoes like reds or Yukon Golds will hold their shape more and result in a slightly chunkier, less creamy Baked Potato Soup.
What if I accidentally leave the potatoes baking for an extra 20 minutes?
Do not worry at all. Overbaked russet potatoes are still perfect for this soup. The skins will be extra crispy and the insides will be even fluffier. Just make sure they are not burned black. A little extra darkening on the skin will add an even deeper roasted flavor to your Baked Potato Soup.
Can I make this soup in a slow cooker?
You absolutely can. After you bake the potatoes and cook the bacon and onions on the stove, you can transfer everything to a slow cooker. Add the broth and cook on low for 3 to 4 hours. Then, mash the potatoes right in the slow cooker and stir in the dairy at the very end.
My soup turned out too thin. What did I do wrong?
The most common reason for a thin soup is not baking the potatoes long enough. If the potatoes are undercooked, they will not release their starch properly to thicken the soup. Another reason could be that you added too much broth. If your soup is thin, you can mash it a little more or let it simmer uncovered for a few extra minutes to let some of the liquid evaporate.
Can I use pre-shredded cheese from a bag?
I really do not recommend it. Pre-shredded cheese is coated in anti-caking agents like cellulose, which prevent it from melting smoothly. For the creamiest, silkiest Baked Potato Soup, always shred your own block of sharp cheddar cheese. The texture difference is night and day.
Conclusion
This Baked Potato Soup has become a staple in my home. It is the soup I make on cold winter nights, the one I bring to sick friends, and the one my kids request for their birthday dinners. It is everything a bowl of soup should be: warm, filling, and packed with flavor. I truly hope you give this recipe a try and that it brings as much comfort to your table as it has to mine. Let me know how it turns out for you.
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