Easy Baked Potato Soup Recipe Simple & Creamy

Easy Baked Potato Soup is the ultimate comfort food when you need something warm and satisfying. There’s something incredibly comforting about a bowl of creamy baked potato soup, especially on a chilly evening. This version is all about simplicity and fantastic flavor, using ingredients you likely already have on hand. The key to its wonderful texture and taste lies in starting with good potatoes and building layers of flavor without too much fuss. We’re going to mimic all the best parts of a loaded baked potato – the creamy interior, the savory beef bacon, the sharp cheese – all in a luscious soup. It’s a dish that feels special enough for company but is easy enough for a weeknight. The aroma alone as it simmers will make you feel cozier. This soup has a way of making even the most ordinary day feel a bit more indulgent.

Easy Baked Potato Soup

There’s something incredibly comforting about a bowl of creamy baked potato soup, especially on a chilly evening. This version is all about simplicity and fantastic flavor, using ingredients you likely already have on hand. The key to its wonderful texture and taste lies in starting with good potatoes and building layers of flavor without too much fuss. We’re going to mimic all the best parts of a loaded baked potato – the creamy interior, the savory beef bacon, the sharp cheese – all in a luscious soup.

Ingredients:

• 6 strips beef beef bacon
• 1/2 medium onion (chopped)
• 4 large Russet potatoes (diced)
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic (minced)
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Cooking Instructions:

1. Render the Beef Bacon and Sauté Aromatics

First things first, let’s get that delicious beef bacon flavor going. Take your 6 strips of beef beef bacon and chop them into small, bite-sized pieces. You can do this right in a large pot or Dutch oven over medium heat. Cook the beef bacon until it’s nice and crispy. This process renders out the fat, which is liquid gold for our soup. Once the beef bacon is crispy, remove it from the pot with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the beef bacon fat in the pot; discard the rest or save it for another use. Now, add your 1/2 medium onion, which you’ve chopped into small, uniform pieces, to the pot with the beef bacon fat. Sauté the onion over medium heat for about 5-7 minutes, stirring occasionally, until it’s softened and translucent. Don’t let it brown too much, we just want it tender. Add the 1 clove of minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.

2. Thicken the Base

Now it’s time to create the creamy base of our soup. Sprinkle the 1/4 cup of flour over the softened onions and garlic in the pot. Stir it in well to coat the vegetables and cook for about 1-2 minutes, stirring constantly. This is called making a roux, and it helps to thicken the soup beautifully and cook out the raw flour taste. The mixture will look like a paste. Gradually whisk in the 1 cup of chicken broth, stirring to ensure there are no lumps. Then, slowly pour in the 4 cups of whole milk, whisking continuously as you add it to the pot. Continue to stir or whisk until the mixture is smooth and starting to thicken slightly. Keeping the heat at medium-low is key here to prevent scorching.

3. Cook the Potatoes

It’s time to add the star of our soup: the potatoes. Make sure your 4 large Russet potatoes are washed and then diced into roughly 1-inch cubes. Try to keep the dice size consistent so they cook evenly. Add the diced potatoes to the pot with the milk and broth mixture. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a fork. Stir occasionally to prevent anything from sticking to the bottom of the pot. If the soup becomes too thick as it cooks, you can always add a splash more milk or broth to reach your desired consistency.

4. Achieve Creaminess and Flavor

Once the potatoes are tender, it’s time to make this soup truly luxurious. You have a couple of options for achieving that perfect soup texture. For a chunkier soup with some potato pieces, you can use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks intact. Alternatively, you can carefully transfer about half to two-thirds of the soup to a regular blender (being cautious with hot liquids and filling the blender only halfway, with the lid slightly ajar and covered with a towel) and blend until smooth, then return it to the pot. This will give you a creamy soup with some delightful potato texture. After blending to your desired consistency, stir in 3/4 cup of grated cheddar cheese. Let it melt into the soup, stirring gently. If you want an even cheesier soup, feel free to add more cheese. Now, stir in 3/4 cup of sour cream. This adds a wonderful tanginess and extra creaminess. Do not boil the soup after adding the sour cream, as it can curdle. Gently heat it through.

5. Season and Serve

The final step is to season your soup perfectly. Taste the soup and add salt and freshly ground black pepper to your liking. Remember that beef bacon and cheese can be salty, so taste before adding too much salt. Ladle the hot soup into bowls. Garnish generously with the reserved crispy beef bacon bits and chopped scallions. A dollop of extra sour cream on top is always a good idea. This soup is fantastic on its own, or you can serve it with some crusty bread for dipping. You can also add other toppings you enjoy on your baked potatoes, like chives or extra cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed.

Conclusion:

This Easy Baked Potato Soup recipe truly delivers on comfort and flavor with minimal effort. It’s a wonderfully creamy and satisfying dish that brings all the best parts of a loaded baked potato into a warm bowl. You get that delicious smoky beef bacon, sharp cheddar, and tender potato in every spoonful. It’s perfect for a cool evening or anytime you need a little pick-me-up. Serve it with a side of crusty bread for dipping, or maybe a simple green salad for a lighter contrast. Don’t hesitate to add your favorite toppings like extra cheese, sour cream, or crispy beef bacon bits.

Variations:

For a vegetarian option, simply omit the beef bacon and use vegetable broth. You can also add other vegetables like corn or peas towards the end of cooking for extra color and nutrition. Feel free to experiment with different cheeses, like a smoked gouda, for a different flavor profile. Some people even add a pinch of nutmeg for a warm, subtle spice.

FAQs:

Can I make this soup ahead of time?

Yes, you can make this baked potato soup ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash more milk or broth if it has become too thick. You may want to add fresh toppings just before serving.

What kind of potatoes work best?

Russet potatoes are ideal for this soup because their starch content helps create a thicker, creamier texture. Their flavor is also classic for baked potatoes. If you can’t find Russets, Yukon Golds are a decent alternative, though the soup might be slightly less thick.

How can I make the soup thicker?

If your soup isn’t as thick as you’d like, you can mash some of the potatoes against the side of the pot with your spoon. Alternatively, you can whisk together a tablespoon of cornstarch with a couple of tablespoons of cold water to make a slurry, then stir it into the simmering soup until it thickens. It’s a simple trick for achieving the perfect consistency.

Easy Baked Potato Soup

A comforting and easy baked potato soup made with simple ingredients, perfect for a cozy meal.

Prep Time
15 Minutes

Cook Time
35 Minutes

Total Time
50 Minutes

Servings
6 servings

Ingredients

• 6 strips beef bacon, diced
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup grated cheddar cheese, or more to taste
• Chopped scallions, to taste
• 3/4 cup sour cream, or more to taste
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1
   Cook the beef bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
2. Step 2
   Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
3. Step 3
   Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Step 4
   Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
5. Step 5
   Gradually whisk in the milk and chicken broth until smooth. Add the diced potatoes.
6. Step 6
   Bring the soup to a simmer, then reduce heat and cook, covered, for 15-20 minutes, or until potatoes are tender. Stir occasionally.
7. Step 7
   Remove from heat. Stir in most of the cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.
8. Step 8
   Ladle soup into bowls. Garnish with reserved beef bacon, remaining cheddar cheese, sour cream, chopped scallions, and a sprinkle of pepper.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.