Baked Potato Soup
Cozy Up with Creamy Baked Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Baked Potato Soup recipe is a family favorite, and for good reason! It’s rich, creamy, and packed with flavor – everything you want in a comforting meal. Forget those instant mixes, this homemade version is surprisingly easy to make and so much better. We’ve perfected this recipe over the years, and we’re excited to share it with you.
This isn’t just any potato soup; the secret lies in using baked potatoes. Baking the potatoes intensifies their flavor and creates a naturally creamy texture, eliminating the need for heavy cream (though we do add a touch of half & half for extra indulgence!). The crispy bacon and sprinkle of chives add the perfect finishing touch.
What makes this Baked Potato Soup special?
- Flavorful Base: Sautéing onions in reserved bacon drippings creates a delicious foundation for the soup.
- Creamy Texture: Baked potatoes provide natural creaminess without needing excessive cream.
- Easy to Customize: Add your favorite toppings like shredded cheddar, sour cream, or green onions.
- Comfort Food at its Finest: This soup is guaranteed to warm you up from the inside out.
Tips for the Best Baked Potato Soup:
- Bake those potatoes! Don’t skip this step. It makes a huge difference in flavor and texture.
- Don’t rush the roux. A well-made roux is the key to a smooth, lump-free soup.
- Simmer, don’t boil. Boiling can make the soup watery and affect the texture.
- Taste and adjust seasonings. Feel free to add more garlic salt, oregano, or pepper to your liking.
Frequently Asked Questions:
Q: Can I use different potatoes?
A: Russet potatoes are best for baking and creating a fluffy texture, but Yukon Gold potatoes will also work.
Q: Can I make this soup ahead of time?
A: Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
Q: What are some good toppings for Baked Potato Soup?
A: The possibilities are endless! Try shredded cheddar cheese, crumbled bacon, sour cream, chives, green onions, or a dollop of butter.
Q: Is this soup vegetarian?
A: Not as written, due to the bacon and drippings. You can omit the bacon and use vegetable broth and oil for a vegetarian version.
We hope you enjoy this comforting and delicious Baked Potato Soup as much as we do! It’s the perfect meal for a cozy night in.
Baked Potato Soup
Ingredients
- 1 lb bacon fried and crumbled - reserve drippings
- 1 yellow onion diced
- 2/3 cup flour
- 1 box chicken broth
- 4 potatoes baked, peeled, & diced
- 2 c. half & half
- 1 T. garlic salt
- 1 T. oregano
- 1 1/2 t. dried parsley
Instructions
- Sauté onions in about 3 T. of reserved bacon drippings until translucent. Add flour and another 3 T. bacon drippings and stir to coat. Cook for 3 minutes, until mixture just begins to brown. Create a roux by adding chicken stock slowly, whisking constantly to prevent lumps.
- Reduce heat and add potatoes and seasonings. Allow to simmer and thicken ten minutes.
- Add half and half and allow soup to heat throughout, but do not boil.
- Ladle into bowls and garnish with grated sharp cheddar, bacon, and chives.
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