Creamy Baked Potato Soup Recipe – Cozy Comfort in a Bowl

Baked potato soup is like a cozy hug in a bowl. Imagine rich, creamy goodness that wraps around your taste buds, whispering sweet nothings of buttery potatoes and crispy bacon. The aroma wafting from the kitchen will pull you in faster than a magic spell, making it impossible to resist. This soup isn’t just food; it’s an experience that tantalizes every sense.

Now, if you think about those chilly evenings when all you want is something warm and comforting, this baked potato soup fits the bill perfectly. It’s the type of dish that turns an ordinary night into a memorable occasion with every spoonful. Trust me; once you dive in, you’ll be wondering how you ever lived without it!

I remember the first time I made this baked potato soup for my family; their eyes lit up like kids on Christmas morning when they tasted it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Russet Potatoes: These are perfect for baking due to their fluffy texture; choose firm ones without blemishes.

• Butter: Use unsalted butter for better control over the seasoning; it adds richness to the soup.

• Onion: A medium onion will provide sweetness; chop finely for even cooking.

• Garlic: Fresh minced garlic enhances flavor; aim for three cloves for a robust taste.

• Chicken Broth: Low-sodium broth allows you to season as needed; use homemade if possible for best results.

• Heavy Cream: Adds a luxurious creaminess; don’t skimp on this ingredient!

• Cheddar Cheese: Shredded sharp cheddar gives that classic baked potato flavor; sprinkle generously.

• Bacon: Crispy bacon bits are essential for crunch and smokiness; cook until golden brown.

• Green Onions: Sliced green onions add freshness and color; they’re the perfect garnish.

• Salt & Pepper: Essential for seasoning; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Potatoes: Begin by washing and peeling approximately four russet potatoes. Cut them into bite-sized cubes to ensure even cooking.

Sauté Onions and Garlic: In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, then stir in minced garlic until fragrant.

Add Broth and Potatoes: Pour in about six cups of chicken broth, then add your cubed potatoes. Bring to a boil before lowering the heat for simmering.

Creamy Base Creation: After simmering for about 15-20 minutes or until potatoes are tender, use a potato masher to mash some of them directly in the pot for creaminess.

Add Cream and Cheese: Stir in one cup of heavy cream along with two cups of shredded cheddar cheese until melted and well combined.

Finish with Bacon and Green Onions: Just before serving, toss in crispy bacon bits and sliced green onions. Stir gently to mix everything together beautifully.

You are now ready to serve this delightful baked potato soup! Either ladle it into bowls or let everyone serve themselves from the pot—just make sure there’s plenty of crusty bread nearby for dipping!

Perfecting the Cooking Process

Start by baking the potatoes for a fluffy texture, then sauté onions and garlic for flavor before blending everything together into a creamy delight.

Add Your Touch

Feel free to swap in sweet potatoes for a unique twist or add bacon bits and shredded cheese for extra indulgence.

Storing & Reheating

Store leftover soup in an airtight container in the fridge. To reheat, gently warm on the stove until heated through, adding milk if it thickens.

The first time I made baked potato soup was during a snowstorm. My friends raved about it, and we ended up having a cozy dinner party with bowls overflowing!

FAQ

Can I use leftover baked potatoes for this recipe?

Absolutely! Just mash them into the soup for easy preparation.

What toppings should I consider for my baked potato soup?

Think crispy bacon, green onions, cheese, or even sour cream for extra creaminess.

How can I make this soup vegetarian-friendly?

Simply omit bacon and use vegetable broth instead of chicken broth for a delicious alternative.

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Creamy Baked Potato Soup

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• Author: Rachel Lawson
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Indulge in the ultimate comfort food with this creamy baked potato soup, a heartwarming blend of buttery russet potatoes, savory bacon, and sharp cheddar cheese. Perfect for chilly evenings, each spoonful delivers rich flavors and satisfying creaminess that will leave you craving more.

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Ingredients

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• 4 medium russet potatoes (peeled and cubed)
• 1/4 cup unsalted butter
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup crispy bacon bits
• 1/4 cup sliced green onions (for garnish)
• Salt and pepper to taste

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Instructions

1. Prepare the Potatoes: Wash, peel, and cut the russet potatoes into bite-sized cubes.
2. Sauté Onions and Garlic: In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic until fragrant.
3. Add Broth and Potatoes: Pour in chicken broth and add cubed potatoes. Bring to a boil, then reduce heat to simmer.
4. Create Creamy Base: After simmering for 15-20 minutes or until potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot for added creaminess.
5. Add Cream and Cheese: Stir in heavy cream and shredded cheddar cheese until melted and combined.
6. Finish with Bacon and Green Onions: Just before serving, mix in crispy bacon bits and sliced green onions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 420
• Sugar: 2g
• Sodium: 890mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 70mg