Baked Potato Soup

Baked Potato Soup

A rich and hearty soup that tastes like loaded baked potatoes in a bowl. Packed with tender potatoes, cheese, bacon, and fresh herbs, it’s perfect for a cozy meal and can easily be made lighter or dairy-free without sacrificing flavor.

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Why This Recipe is High-Value

• Complete and comforting: Potatoes provide carbs, cheese and bacon provide protein and fat, and herbs add nutrients and flavor

• Flexible & versatile: Can be made with leftover baked potatoes or from scratch

• Meal prep friendly: Keeps well in the fridge and freezes beautifully

• Customizable toppings: Easy to adjust for taste or dietary preferences

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Ingredients (Serves 4–6)

Soup Base

• 4 large baking potatoes (Russet recommended)

• 4 slices bacon, chopped (optional, can substitute smoked turkey bacon or omit)

• 2 tbsp unsalted butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 4 cups (1 L) chicken or vegetable broth

• 1 cup milk or half-and-half (use unsweetened plant-based milk for dairy-free)

• 1 tsp salt

• ½ tsp black pepper

Cheese & Flavor

• 1 cup shredded cheddar cheese (or cheese of choice)

• 2 tbsp sour cream or Greek yogurt

• 2 tbsp chopped chives or green onions

• Optional: smoked paprika or cayenne for a hint of spice

Toppings (Optional, for serving)

• Extra shredded cheese

• Crumbled bacon

• Sour cream or Greek yogurt

• Chopped chives or parsley

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Step-by-Step Instructions

1. Bake the Potatoes
   Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake directly on the oven rack for 45–60 minutes, until tender. Alternatively, microwave until soft. Once done, let cool slightly, peel, and dice.

2. Cook the Bacon & Aromatics
   In a large pot over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside.
   In the same pot, melt butter in bacon fat. Add onion and cook 5–6 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

3. Build the Soup Base
   Add diced baked potatoes to the pot. Pour in broth and bring to a simmer. Use a potato masher or immersion blender to mash some of the potatoes for a creamy texture, leaving some chunks for bite.

4. Add Dairy & Cheese
   Stir in milk or half-and-half, salt, pepper, and shredded cheese. Cook over low heat until cheese melts and soup is creamy. Adjust consistency with extra broth or milk if needed.

5. Finish & Serve
   Stir in sour cream (or Greek yogurt) and most of the chopped chives. Serve hot with optional toppings: extra cheese, bacon, and chives.

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Chef Tips

• For extra depth: Roast the potatoes with a drizzle of olive oil and smoked paprika before dicing

• Creamy without dairy: Use unsweetened almond or oat milk and nutritional yeast for cheesy flavor

• Make-ahead: Soup thickens when refrigerated; thin with a splash of milk or broth when reheating

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Storage

• Refrigerator: 3–4 days

• Freezer: Up to 2 months (best to freeze before adding milk/cream; add fresh when reheating)

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Variations

• Loaded Baked Potato Style: Add sautéed mushrooms, green onions, or broccoli florets

• Southwestern Twist: Stir in corn, black beans, and a pinch of cumin or chili powder

• Vegan Option: Replace bacon with smoked tempeh or coconut bacon and use plant-based milk and vegan cheese

OTHER RECIPES

Ingredients

• 5 Baking Potatoes
• 2 cups Water
• 1 quart Milk
• 1/2 cup Celery
• 1/4 cup Butter
• 1/2 cup Sour Cream
• 1/3 cup Bacon, cooked and crumbled
• 1/3 cup Green Onion, chopped
• 2 cups Sharp Cheddar Cheese, shredded
• 1 tablespoon Fresh Parsley or Dill, chopped
• Salt and Pepper, to taste

INSTRUCTIONS

Place potatoes in the oven and cook for about 1 hour at 350 degrees. 

Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice
down the center and scoop the pulp out of each potato and add to celery and water. 

Add milk. Butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. 

Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top.

You may also add chives (from the top of the green onions), bacon pieces and sour cream. The soup recipe is ready to serve...nice ! Enjoy the soup hot !

Baked Potato Soup Video :