Amazing Baked Potato Soup: 1 Bowl of Bliss

You know those days when all you crave is a big hug in a bowl? That’s exactly what my Baked Potato Soup is for me! It’s pure comfort, seriously. There’s just something magical about how that creamy, cheesy goodness just warms you right up from the inside out. I’ve been making this recipe for years – it’s practically a staple in my kitchen, especially when the weather gets chilly or when I just need a little pick-me-up. It’s surprisingly simple to whip up, even for a weeknight dinner, and the way it smells while it’s simmering? Oh my goodness, it makes the whole house feel like home. Trust me, this isn’t just soup; it’s a little bowl of happiness that never disappoints.

Why You’ll Love This Baked Potato Soup

It’s SO easy to make! You really just let the oven do most of the work for the potatoes.

Seriously creamy and packed with that yummy baked potato flavor you know and love.

It’s the ultimate comfort food – perfect for a cozy night in.

Super versatile! You can easy jazz it up with whatever toppings you have on hand.

Gather Your Ingredients for Baked Potato Soup

Okay, let’s get our goodies ready for this amazing baked potato soup! You’ll need about four big baking potatoes – Russets are my absolute favorite for this, they just bake up so fluffy. Then, grab one cup of finely chopped onion and about half a cup of chopped celery; these guys build the flavor base. You’ll also need half a cup of butter and half a cup of all-purpose flour for our creamy thickener. For the liquid gold, we’re talking four cups of milk and two cups of chicken broth. And of course, one cup of shredded cheddar cheese and half a cup of sour cream to make it super luscious. Don’t forget salt and pepper to taste! Oh, and for those fun extras? I love having some cooked bacon bits, chopped fresh chives, and maybe a little more cheese for topping.

The Simple Steps to Making Baked Potato Soup

Alright, let’s get this amazing baked potato soup going! It really comes together so much easier than you might think. I always start with the potatoes because they need a little time to get perfectly tender. Much like when I’m making my garlic herb potato soup, getting the main ingredient right is key!

Preparing the Potatoes for Your Baked Potato Soup

First things first, wash your potatoes really well. You want to get all that dirt off! Then, grab a fork and just pierce each potato a few times. Trust me, this is important – it lets steam escape so they don’t, you know, explode in the oven! Then, I just pop them right onto the oven rack. No pan needed, which is cool! Bake them at 400°F (that’s 200°C) for about 50 to 60 minutes. You’ll know they’re ready when they’re nice and tender if you poke them with a fork. Let them cool just enough so you can handle them. It’s a process, but so worth it for that fluffy texture, sort of like when roasting them for garlic herb roasted potatoes.

Building the Creamy Base for Baked Potato Soup

While those potatoes are doing their thing, we’re going to build the flavor town for our soup. Melt that half cup of butter in a big pot or Dutch oven over medium heat. Toss in your chopped onions and celery, and let them soften up, which usually takes about 5 to 7 minutes. You just want them to get a little tender and yummy. Then, sprinkle in your flour and stir it around for about a minute – this is making our roux, which is key for that creamy texture. Slowly, and I mean *slowly*, whisk in your milk and chicken broth. Keep whisking constantly so it doesn’t get lumpy. This is where the magic starts to happen! Simmer it for about 5 to 10 minutes until it starts to thicken up nicely.

Combining and Finishing Your Baked Potato Soup

Now for the best part! Once the potatoes are cool enough to touch, scoop out that fluffy baked potato goodness right into the pot with your creamy base. You can just use a spoon – no need for the skins this time. Give them a little mash with your fork or a potato masher right in the pot; I like leaving some chunks for texture, but you can mash it more if you prefer it smoother. Remember that optional tip about an immersion blender? If you want it *super* smooth, you could give it a quick blend here before adding the cheese. Finally, stir in that shredded cheddar cheese and the sour cream. Keep stirring until the cheese is all melted and gooey, and the soup is perfectly creamy. Give it a taste and add salt and pepper until it’s just right for you!

Tips for the Best Baked Potato Soup

Okay, so you want your baked potato soup to be absolutely perfect, right? Here are a few of my tried-and-true tricks! For the potatoes, always go with Russets; they just bake up so fluffy and dissolve beautifully into the soup. If you hate lumps (and who doesn’t?!), make sure you whisk that milk and broth in really gradually when you’re making the base. Oh, and a little secret from my own kitchen: sometimes, I add a bit more cheese than the recipe calls for, because, well, more cheese is always better! Don’t be shy with the salt and pepper, either. Tasting and adjusting is key to making it taste amazing, just like in my cheesy vegetable chowder. Seriously, a little extra seasoning makes a huge difference! It reminds me of how I always tweak my garlic parmesan chicken pasta to get it just right!

Variations on Classic Baked Potato Soup

You know, this baked potato soup is fantastic as-is, but it’s also super fun to play with! If you’re feeling fancy, maybe try swapping out some of the cheddar for a spicy Monterey Jack or even some smoky Gouda. Want to make it a full meal? Toss in some shredded chicken like in my creamy chicken parmesan soup, or even some crispy crumbled bacon – kind of like a deconstructed bacon cheeseburger casserole! A little sizzled sausage or even some leftover pulled pork would be amazing too. Sometimes I even add a pinch of smoked paprika for an extra layer of cozy flavor.

Serving and Storing Your Delicious Baked Potato Soup

This baked potato soup is just begging to be dressed up! I love topping it with a little sprinkle of extra shredded cheddar, some crispy bacon bits, and a dollop of sour cream. Fresh chives or sliced green onions add a nice pop of color and freshness too. It’s so hearty, it really stands on its own as a complete meal, you know, like one of those perfect comfy high-protein meals. But if you want something on the side, some crusty bread for dipping or simple ground beef lettuce wraps would be fantastic! Got leftovers? Just let the soup cool completely, then pop it into an airtight container in the fridge. It’ll stay good for about 3-4 days. To reheat, just gently warm it on the stovetop or in the microwave, giving it a good stir.

Frequently Asked Questions about Baked Potato Soup

Got questions about making this comforting baked potato soup? I’ve got you covered!

Can I make baked potato soup without baking the potatoes first?

You totally can! While baking the potatoes gives this soup its signature flavor and fluffy texture, you can speed things up by using boiled or even microwaved potatoes. Just make sure they’re cooked until nice and soft. It won’t be *exactly* the same, but it’ll still be delicious!

My baked potato soup isn’t thick enough, what went wrong?

Don’t worry, it happens! Usually, it’s because the roux (that butter and flour mixture) needs a little more simmering time to thicken up, or maybe not enough potato flesh was added. You can always fix it by making a quick slurry with a tablespoon of cornstarch or flour and a little cold water, then whisking it into the simmering soup until it thickens. It’s a trick I use sometimes when I rush my creamy chicken ramen!

What kind of potatoes are best for this soup?

Russets are definitely my go-to for baked potato soup. They have that lovely fluffy texture when baked and break down really nicely into the soup. You can use Yukon Golds too, they’re also nice and creamy, but I usually reserve those for things like my cheesy breakfast quiche crust if I’m being honest!

How can I make my baked potato soup extra creamy and cheesy?

For ultimate creaminess, make sure you’re using good quality whole milk. Also, stirring in the cheese and sour cream off the heat or on very LOW heat helps prevent the cheese from getting greasy or the dairy from separating. And honestly? Don’t be afraid to add a little extra cheese or a splash more milk if you want it even richer!

Estimated Nutritional Information

Okay, so, just a little heads-up that the numbers I’m about to share are estimates, like a good guess! They can totally change depending on the exact ingredients you use, like if your cheese is super sharp or if you add extra bacon bits (which, let’s be honest, you probably will!). But generally, a serving of this gorgeous baked potato soup comes in around 450 calories. You’re looking at about 25g of fat, 15g of protein, and 40g of carbs per serving. It’s a hearty bowl, for sure!

Share Your Thoughts!

Now that you’ve hopefully made this amazing baked potato soup, I’d absolutely LOVE to hear what you think! Did you try any special toppings? How did it turn out? Please leave a comment below and tell me all about your experience! You can also rate the recipe right here – your feedback really helps me know what you’re loving. And if you snap a pic of your cozy bowl, tag me on social media! It always makes my day to see your creations, and you can learn more about me over on my about me page! For more info, check out our privacy policy.

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