Baked Potato Soup
Baked Potato Soup is your answer when you crave something creamy, cozy, and so comforting. The heartiness of baked potatoes with the rich creaminess of a dreamy soup is heavenly! Learn how to make the best baked potato soup with step by step and video. This Soup recipe is one you'll be making on repeat :)
Ingredients
Baked Potatoes
- 4 Baked Potatoes BEST RECIPE HERE
Bacon / Sausage
- 1 cup bacon or spicy sausage diced into half inch chunks
Soup Base
- 3 Tablespoons Butter unsalted
- 1 onion Finely diced
- 2 thyme sprigs, or 1/2 teaspoon dried
- 3 garlic cloves minced
- 1/4 cup flour
- 2 cups Stock
- 1 1/2 cups Milk
- 1/2 teaspoon salt and pepper
- 1/2 cup Sour cream
- 1 cup Cheddar cheese shredded
- 2/3 cup Cream
Garnish
- Bacon / Turkish Sausage Crumbles
- 3 Scallions sliced
- 2/3 cup cheddar cheese shredded
Instructions
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Have your Air Fryer Baked Potatoes ready or use leftovers if you have any.
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Cut the bacon or sausages into bits
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You'll start cooking the sausage or bacon in the SAME pot that you'll be cooking the soup in. Crumbling the bacon in that pan adds immense flavor to the soup.
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Once cooked through and crispy, you will remove the crumbled sausage or bacon onto a separate plate. Don't clean off the pan as you will use the oils at the bottom of the pan to create a base flavor for the soup.
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Make the Soup Base. Start by sauteeing the onions and butter with fresh thyme over medium heat. It should be translucent and lightly golden.
This process is about 8-9 minutes. Don't rush it.
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The garlic is added the last minute of cooking the onions. And then the flour is tossed in.
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Now cook the flour as well! Toasting the flour before adding the liquid is KEY to a flavorful soup.
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You'll now switch to the whisk and slowly add in the stock at first. Make sure the flour is entirely dissolved into the stock before adding in the milk.
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Milk is now added to the soup base while whisking.
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Sour cream goes next in to the soup, also while whisking and brining the soup to a soft boil.
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As it boils, the soup will begin to thicken, so whisking during that time is essential to avoid any lumps.
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Now drop the temperature and let the soup simmer for 5 minutes before adding in the cheese. Whisk to dissolve the cheese as well.
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The final element for a creamy soup is now added: the cream. You can use cooking cream , table cream, heavy cream or half n half. Remember the soup is rich enough, but the cream adds a luscious velvety texture. You'll need just a little bit.
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The baked potato soup is now ready for the star ingredient : the baked potato. Peel and chop the baked potatoes into an inch cubes and add them right into the soup pot.
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Use a potato masher and coarsely mash the potatoes into the soup as it cooks. You'll aim for a chunky soup base where you can taste chunks of potatoes immersed in a silky soup.
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Topping and Garnishing the Soup
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Load the Baked Potato Soup with your favorite ingredients. It's now ready to be enjoyed!
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Grab a spoon, cozy up on your couch, and savor each comforting bite of this delectable soup. The creamy texture, savory flavors, and toppings will make this soup recipe a favorite in your household.
Recipe Video
Recipe Notes
Expert Tips For Baked Potato Soup
- Start with Air Fryer Baked Potatoes. ALWAYS. I can't recommend this recipe enough!
- While you can make it using bacon, we have fallen in LOVE with Spicy Turkish Sausage crumbles for this recipe. If you can find that at any ethnic store, it's worth trying!
- Use one pan for the crumbling the bacon and making the soup. The flavors will infuse beautifully.
- Do not rush the onion caramelization process, this is to create a sweet onion taste rather than a strong astringent one.
- Similarly, make sure you cook the raw flour for a few minutes until toasty before adding in the stock to avoid a raw flour taste.
- Whisk the soup as you start to add in the liquids to avoid any lumps.
- Use any type of cream or half n half for the final velvety texture.
- A potato masher is best to create chunks of soft potatoes without over mashing them.
What to Serve with Baked Potato Soup
We love our Ultimate Garlic Bread recipe and it's a CROWD pleaser too! A crisp Salad like Peach Burrata Salad to brighten the flavors.
Storing and Reheating Your Soup
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze without sour cream and cheese for best texture; fully finished soup may separate slightly after thawing.
- Reheating: Warm gently over low heat, stirring frequently and adding a splash of milk or broth if needed. Avoid the microwave, unless you're rushed.
- Make Ahead Tip: Bake the potatoes and cook the bacon up to two days in advance.
Making Your Soup Gluten Free and Vegetarian
Dietary restrictions need not prevent anyone from savoring a delicious bowl of baked potato soup. To make the soup gluten-free, simply replace flour with gluten-free alternatives such as cornstarch, tapioca starch, or rice flour. Additionally, be sure to use gluten-free vegetable broth.
For a vegetarian or vegan version of the soup, replace traditional dairy with dairy free milk. Toppings can be swapped with vegan alternatives like vegan cream cheese, vegan cheddar cheese, or a homemade cashew cheese sauce.
How do you thicken baked potato soup?
The soup is naturally thickened as the base is made of béchamel -- a butter flour stock/milk base. Furthermore, the cheese, cream and sour cream, along with the potatoes all contribute to the thickness of this luscious soup.
What is the best potatoes for soup?
For the best potato soup around, try using Russets. They are the best candidate for Air Fryer Baked Potato.
Get creative with toppings
While bacon, cheddar cheese, and chives are traditional toppings for loaded baked potato soup, don't be afraid to get creative! Consider adding crispy fried onions for an extra crunch or diced avocado for a creamy twist. Experimenting with different toppings allows you to customize your soup according to your taste preferences.
Don't overcook the potatoes
To ensure that your loaded baked potato soup has just the right consistency – creamy with chunks of tender potatoes – be mindful not to overcook them. Keep an eye on your pot as you simmer the potatoes; they should be soft enough to break apart with a fork but still hold their shape.
How do I achieve a creamy texture without adding heavy cream?
For those looking for lighter options or avoiding dairy, there are alternative methods to create a luscious texture without heavy cream. One approach is to use a combination of milk and Greek yogurt, which adds tanginess and creaminess. Another option is to blend some of the potatoes with the broth and then stir it back into the soup, creating a thick and creamy base.
Can I make baked potato soup in a slow cooker?
Absolutely! Loaded baked potato soup can be easily prepared in a slow cooker for maximum convenience. Simply combine all the ingredients in the slow cooker, set it to low heat, and let it simmer for several hours until the potatoes are tender. The flavors will meld together beautifully, resulting in an incredibly flavorful soup.
Variations of Baked Potato Soup
- Broccoli Cheddar Baked Potato Soup: For those who adore the classic combination of broccoli and cheddar, this variation takes loaded baked potato soup up a notch. Simply add steamed broccoli florets to your base recipe along with a generous helping of shredded cheddar cheese. The result is a creamy and flavorful soup that combines two beloved comfort foods into one bowl.
- Loaded Sweet Potato Soup: If you're looking for a slightly sweeter twist, try making loaded sweet potato soup. Substitute regular potatoes with roasted sweet potatoes and add a touch of cinnamon and nutmeg to complement their natural sweetness. Top it off with marshmallows, pecans, or even a drizzle of maple syrup for an extra treat.
Why Ingredients Matter
- Why Russet Potatoes Are Best: Their high starch content creates a fluffy interior and helps thicken the soup naturally.
- How Baking Potatoes Improves Flavor: Baking concentrates the potato's earthy sweetness and produces the true flavor of a baked potato.
- Why Sour Cream Is Added Off Heat: Lower temperatures prevent curdling while preserving its tangy character.
- How Freshly Shredded Cheese Melts Better: Block cheese lacks anti caking agents that can cause a grainy texture.
Cooking Science
- Why a Roux Creates a Velvety Texture: Cooking flour in butter coats the starch granules, allowing them to disperse evenly when broth is added and creating a smooth, luxurious consistency.
- Why Baked Potatoes Deliver Better Flavor: Oven baking evaporates excess moisture and concentrates the potato's natural sweetness, producing the unmistakable taste of a true baked potato rather than a generic potato soup.
- Why Dairy Must Be Added Gently: Milk, sour cream, and cheese can separate if exposed to high heat, so they should be stirred in over low heat or off the burner.
- Why Some Potato Chunks Should Remain: Leaving pieces intact gives the soup the same fluffy texture found inside a freshly baked potato and makes the soup more substantial.
Troubleshooting
- Soup Is Too Thin: Simmer longer, mash more potato into the broth, or add a small slurry.
- What if Soup Is Too Thick: Whisk in additional warm broth or milk until the desired consistency is reached.
- Grainy Soup: The cheese was added over heat that was too high, or pre shredded cheese was used.
- What if Soup Curled or Separated: The soup boiled after dairy ingredients were incorporated.
- Potatoes Became Gluey: They were over blended, releasing excess starch.
- Bacon Lost Its Crispness: It was added too early instead of being used as a topping.
- Soup Tastes Bland: Increase salt, black pepper, cheddar, or sour cream.
What is the difference between potato soup and loaded baked potato soup?
Loaded baked potato soup uses baked potatoes and includes classic toppings such as bacon, cheddar, sour cream, and chives.
Can I make loaded baked potato soup with leftover baked potatoes?
Yes. Leftover baked potatoes are excellent and save preparation time.
What cheese is best?
Sharp cheddar offers the boldest classic flavor.