Baked Potato Soup
Cozy Up with the Creamiest Baked Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? Today, we’re sharing our recipe for the ultimate Baked Potato Soup – it’s rich, creamy, and packed with flavor. Forget those watery, bland potato soups – this one delivers serious comfort in every spoonful.
We start by rendering crispy bacon (because, let’s be honest, everything is better with bacon!). The bacon fat is then used to sauté onions and leeks, creating a flavorful base for the soup. Russet potatoes are simmered in milk and chicken broth until tender, then pureed to velvety perfection. A swirl of sour cream and a generous helping of shredded cheddar cheese add extra richness and tang. Finally, it’s topped with more cheese, crispy bacon, and fresh chives for the perfect finishing touch.
This soup is surprisingly easy to make, and it’s a guaranteed crowd-pleaser. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck. Plus, it’s a great way to use up any leftover baked potatoes!
Tips for the Best Baked Potato Soup:
- Don’t skimp on the bacon! The bacon adds a smoky, savory flavor that’s essential to the soup.
- Use Russet potatoes. They’re the best for creating a creamy, fluffy texture.
- Puree carefully. For a super smooth soup, use an immersion blender or blend in batches.
- Adjust the seasoning. Taste and add more salt and pepper as needed.
- Get creative with toppings! Beyond bacon, cheese, and chives, try adding a dollop of plain yogurt, a sprinkle of paprika, or even some crumbled blue cheese.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop.
Q: Can I use different types of potatoes?
A: While Russet potatoes are recommended for the best texture, you can use Yukon Gold potatoes if you prefer. The soup will be slightly less creamy.
Q: Can I make this soup vegetarian?
A: Absolutely! Omit the bacon and use vegetable broth instead of chicken broth. You may want to add a pinch of smoked paprika to mimic the smoky flavor of bacon.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze the soup before adding the sour cream and cheese. Add those ingredients after reheating.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be sure to blend the soup in batches and vent the lid to prevent pressure buildup.
Baked Potato Soup
Ingredients
- 1/2 pound bacon, cut into 1/2" thick slices
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 1 leek whites only, thinly sliced
- 2 cloves garlic, chopped
- 2 pounds russet potatoes, peeled and quartered
- 3 cups whole milk
- 2 cups chicken broth
- 2 teaspoons kosher salt plus additional as needed
- to taste freshly ground black pepper
- 1/2 cup sour cream plus additional as needed for serving
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon chopped chives
Instructions
- Add the bacon to a large heavy-bottomed soup pot over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate, reserving as much fat in the pan as possible.
- Add the butter and allow to melt then add the onion and leeks. Sauté, cooking until the onion is soft and translucent, about 6 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the potatoes, milk, chicken broth and 2 teaspoons of kosher salt.
- Bring the soup to a boil over medium-high heat, then lower heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- Puree the soup with an immersion blender until smooth or let the soup cool slightly then puree in a blender, working in batches if necessary.
- Return the soup to the pot then stir in the sour cream and 1/2 cup of the cheese until combined. Season to taste with salt and pepper. Ladle the soup into bowls and top with sour cream, bacon, remaining cheese and chives.
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