Creamy Baked Potato Soup
Cozy Up with the Perfect Baked Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Baked Potato Soup recipe is the ultimate comfort food – creamy, flavorful, and surprisingly easy to make! We’ve taken the classic flavors of a loaded baked potato and transformed them into a delightful soup that the whole family will adore. Forget fancy ingredients and complicated techniques – this recipe focuses on simple goodness.
This isn’t just any potato soup; it’s packed with the taste of perfectly baked potatoes, crispy bacon, and plenty of cheesy goodness. It’s the kind of meal that feels like a warm hug in a bowl. Whether you’re looking for a quick weeknight dinner or a comforting lunch, this Baked Potato Soup is sure to hit the spot.
What makes this recipe special?
- Real Baked Potatoes: We start with baked potatoes for a richer, more authentic flavor. Don’t even think about boiling them! The baking process concentrates the potato flavor and creates a wonderfully creamy texture.
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Family-Friendly: This soup is a guaranteed crowd-pleaser, even with picky eaters.
- Customizable: Feel free to add your favorite toppings – a dollop of extra sour cream, a sprinkle of chives, or even a dash of hot sauce.
Tips for the Best Baked Potato Soup:
- Bake those potatoes! Seriously, it makes all the difference. Let them cool slightly before peeling and cubing.
- Don’t skip the bacon! It adds a smoky, savory flavor that complements the potatoes perfectly.
- Whisk, whisk, whisk! A smooth soup is a happy soup. Make sure to whisk constantly while adding the chicken stock and milk to prevent lumps.
- Adjust the thickness: If you prefer a thicker soup, you can mash a few of the potatoes or add a tablespoon of flour mixed with milk.
Frequently Asked Questions:
Q: Can I use different types of potatoes?
A: While russet potatoes are recommended for their fluffy texture, you can use Yukon Gold potatoes if you prefer a creamier soup.
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup a day or two in advance and store it in the refrigerator. It may thicken as it sits, so you may need to add a little extra milk or chicken stock when reheating.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just double-check that your chicken stock is also gluten-free.
Q: What are some good toppings for Baked Potato Soup?
A: The possibilities are endless! Try shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives, a dollop of butter, or a sprinkle of paprika.
Get ready to enjoy a bowl of pure comfort! This Baked Potato Soup is a guaranteed winner.
Baked Potato Soup
Ingredients
- 1 pound bacon cooked and crumbled
- 6 medium russet potatoes baked, peeled, and cubed
- 1 cup grated cheddar cheese
- 4 cups milk
- 2 cups sour cream
- 1 tablespoon butter
- 2 min garlic minced
- 2 tablespoon flour
- 1 tablespoon bouillon
- 4 cups chicken stock
- to taste salt and pepper
- optional chopped green onions for garnish
Instructions
- In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes.
- Whisk in the flour and bouillon and cook for 2 – 3 minutes.
- Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth.
- Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
- Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted.
- Salt and pepper to taste.
- Serve warm and top with any or all optional garnishes.
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