Three-Cheese Baked Potato Soup
Cozy Up with Creamy Three-Cheese Baked Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Three-Cheese Baked Potato Soup is the ultimate comfort food – rich, creamy, and packed with flavor. Forget those instant mixes, this recipe delivers a truly satisfying, homemade experience that will have everyone asking for seconds!
We’ve taken the classic baked potato and transformed it into a luscious soup, elevated with a blend of cheeses and a hint of spice. It’s surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend meal. The best part? It’s incredibly versatile – customize it with your favorite toppings and make it your own!
What makes this soup special?
- Real Baked Potatoes: We start with perfectly baked potatoes for a naturally creamy base. No need for heavy cream or flour to thicken it up!
- Three-Cheese Blend: Cheddar cheese takes center stage, but the combination creates a depth of flavor that’s simply irresistible.
- Savory Bacon & Aromatics: Crispy bacon and sautéed onions and garlic add a delightful savory element.
- Customizable Toppings: From sour cream and chives to extra cheese and crackers, the possibilities are endless!
Tips for the Perfect Soup:
- Potato Choice: Russet or Yukon Gold potatoes work best. Russets yield a fluffier texture, while Yukon Golds offer a slightly creamier result.
- Don’t Overbake: The potatoes should be tender but not dry. Overbaked potatoes can make the soup grainy.
- Taste as You Go: Adjust the seasonings to your liking. A little extra salt, pepper, or red pepper flakes can make all the difference.
- Get Creative with Toppings: Experiment with different toppings to find your perfect combination.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! The soup can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.
- Can I freeze this soup? While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
- Can I use a different type of cheese? Absolutely! Monterey Jack, Gruyere, or even a little Parmesan would be delicious additions.
- Is this soup vegetarian? You can easily make it vegetarian by omitting the bacon and using vegetable broth instead of chicken stock.
- How can I make this soup spicier? Add more red pepper flakes or a dash of hot sauce.
This Three-Cheese Baked Potato Soup is a guaranteed crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to enjoy a bowl of pure comfort!
Three-Cheese Baked Potato Soup
Ingredients
- 3 pounds potatoes Russet or Yukon Gold
- 6 slices bacon Cut into 1/8" slices
- 1 tablespoon bacon grease Reserved from cooking bacon
- 1 medium onion minced
- 2 cloves garlic minced
- 4 cups milk
- 4 cups chicken stock
- 1 teaspoon herbs Mixed herbs, such as thyme and rosemary
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons chives minced or green onion, sliced
- to taste crackers
Instructions
- Preheat oven to 425F.
- Wash and dry potatoes then prick with a fork. Cover potatoes in aluminum foil and cook at 425F for 45-60 minutes or until done. When cooked, let cool 10 minutes then peel.
- Mash half of the potatoes and cut the other half into 1-inch cubes. Set aside.
- Cut bacon into 1/8” slices then place in a large Dutch oven over med-high heat and cook until crisp. Remove bacon pieces to a paper towel-covered plate and set aside to add at time of serving.
- Keep 2 tablespoons bacon grease then place minced onion in the bacon grease. Sauté onion over medium heat until onion is translucent and add minced garlic and sauté 30 seconds more.
- To the sautéed onion/garlic mixture, add potatoes, herbs, red pepper flakes, salt, pepper, milk and chicken stock. Cook until thoroughly heated, stirring constantly.
- Turn heat to low and add cheese and yogurt (or sour cream).
- Taste the soup after cheese has melted to see if more flavoring is needed. If the soup seems a little bland, add chicken base (or granules) and stir until incorporated.
- Pour soup in bowls and top with bacon, dolop of sour cream, green onions, extra cheese and crackers.
- Enjoy!
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