As the chill of autumn settles in, there’s nothing quite like a warm bowl of baked potato soup to wrap you in comfort. This creamy delight is not just a meal; it’s a hug in a bowl! I know how hectic life can get, especially for busy moms and professionals. This recipe is a quick solution for those chilly evenings when you want something hearty yet simple. With just a few ingredients, you can create a dish that will impress your loved ones and warm their hearts. Trust me, this baked potato soup will become a family favorite!

Why You’ll Love This Baked Potato Soup

This baked potato soup is the ultimate comfort food, perfect for busy weeknights. It’s incredibly easy to make, taking just over an hour from start to finish. The rich, creamy texture and savory flavors will have your family asking for seconds. Plus, it’s versatile! You can customize it with your favorite toppings or ingredients, making it a dish that never gets old. Who wouldn’t love that?

Ingredients for Baked Potato Soup

Gathering the right ingredients is the first step to creating this delicious baked potato soup. Here’s what you’ll need:

Russet Potatoes: These starchy beauties are the star of the show, providing that classic baked potato flavor and texture.
Butter: A must for richness! It adds a velvety smoothness to the soup.
All-Purpose Flour: This helps thicken the soup, creating that creamy consistency we all love.
Chicken Broth: It infuses the soup with savory depth. For a vegetarian twist, feel free to swap it with vegetable broth.
Milk: Whole milk works best for creaminess, but you can use low-fat or even a dairy-free alternative if you prefer.
Shredded Cheddar Cheese: This adds a delightful cheesy flavor. You can use sharp or mild, depending on your taste.
Sour Cream: A dollop of this tangy goodness elevates the soup, making it even more indulgent.
Green Onions: These add a fresh crunch and a pop of color. They’re perfect for garnishing too!
Salt and Pepper: Essential for seasoning! Adjust to your taste for the perfect balance.

For those who like to experiment, consider adding bacon bits for a smoky flavor or even some broccoli for a veggie boost. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!

How to Make Baked Potato Soup

Now that you have your ingredients ready, let’s dive into making this creamy baked potato soup. Follow these simple steps, and you’ll have a delicious meal in no time!

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Wash the russet potatoes thoroughly, then poke a few holes in each with a fork. This helps steam escape while they bake. Place the potatoes directly on the oven rack and bake for about 1 hour, or until they’re tender when pierced with a fork. The aroma of baked potatoes will fill your kitchen, making it hard to resist!

Step 2: Prepare the Base

Once the potatoes are baked and slightly cooled, it’s time to make the base. In a large pot, melt ½ cup of butter over medium heat. As it melts, sprinkle in ½ cup of all-purpose flour. Stir continuously for about 1-2 minutes to create a roux. This step is crucial for that creamy texture we all crave in baked potato soup!

Step 3: Add Liquids

Now, gradually whisk in 4 cups of chicken broth and 2 cups of milk. It’s important to add these slowly while stirring to avoid lumps. Keep whisking until the mixture thickens and becomes smooth. This is where the magic happens, transforming your roux into a luscious soup base!

Step 4: Combine Ingredients

Next, it’s time to bring it all together. Add the chopped baked potatoes, 1 cup of shredded cheddar cheese, ½ cup of sour cream, and ¼ cup of chopped green onions to the pot. Stir everything together until the cheese melts and the soup is heated through. The colors and textures will make your heart sing!

Step 5: Season and Serve

Finally, season your baked potato soup with salt and pepper to taste. Serve it hot, garnished with extra green onions and cheese if you like. Each spoonful is a warm embrace, perfect for chilly evenings. Enjoy your creation with family or friends, and watch them smile with every bite!

Tips for Success

Make sure to poke holes in the potatoes before baking to prevent them from bursting.
For a creamier texture, use an immersion blender to puree a portion of the soup.
Don’t rush the roux; cooking it properly ensures a smooth soup.
Adjust the seasoning gradually; taste as you go for the best flavor.
Store leftovers in an airtight container for up to 3 days.

Equipment Needed

Oven: Essential for baking the potatoes. A toaster oven works too!
Large Pot: Needed for cooking the soup. A Dutch oven is a great alternative.
Whisk: Perfect for mixing ingredients smoothly. A wooden spoon can work in a pinch.
Knife and Cutting Board: For chopping the potatoes and green onions.
Measuring Cups: Handy for accurate ingredient portions.

Variations of Baked Potato Soup

Loaded Baked Potato Soup: Top with crispy bacon bits, extra cheese, and a dollop of sour cream for a hearty twist.
Vegetarian Delight: Swap chicken broth for vegetable broth and add in your favorite veggies like broccoli or spinach for a nutritious boost.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to give your soup a fiery flavor that warms you from the inside out.
Herbed Variation: Stir in fresh herbs like thyme or rosemary for an aromatic touch that elevates the soup’s flavor profile.
Cheesy Broccoli Baked Potato Soup: Mix in steamed broccoli florets and extra cheddar cheese for a deliciously cheesy and nutritious option.

Serving Suggestions for Baked Potato Soup

Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
Salad: Pair with a fresh garden salad for a light and refreshing contrast.
Wine: A glass of white wine, like Chardonnay, complements the creamy flavors beautifully.
Garnish: Top with extra cheese, crispy bacon, or fresh herbs for a delightful presentation.

FAQs about Baked Potato Soup

Can I make baked potato soup ahead of time?

Absolutely! This baked potato soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat it gently on the stove, adding a splash of milk if it thickens too much.

Can I freeze baked potato soup?

Yes, you can freeze it! Just make sure to let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.

What can I use instead of sour cream?

If you’re not a fan of sour cream, you can substitute it with Greek yogurt for a similar tangy flavor. Cream cheese is another option for added creaminess!

How can I make this soup healthier?

To lighten up your baked potato soup, consider using low-fat milk and reducing the amount of cheese. You can also add more vegetables like spinach or carrots for extra nutrients.

What toppings go well with baked potato soup?

Get creative with toppings! Crispy bacon bits, shredded cheese, fresh herbs, or even a drizzle of hot sauce can elevate your soup. The options are endless!

Final Thoughts

Making baked potato soup is more than just cooking; it’s about creating a warm, inviting experience for your family. Each spoonful is a reminder of cozy nights spent together, laughter echoing in the kitchen. This creamy delight is not only easy to whip up but also adaptable to your family’s tastes. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup brings comfort and joy. I hope you find as much happiness in making and sharing this baked potato soup as I do. Happy cooking, and may your kitchen always be filled with love!

Baked Potato Soup: Discover the Creamy Delight Today!

Author: Chef Shana
Total Time: 1 hour 15 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A creamy and comforting baked potato soup that is perfect for chilly days.

Ingredients

4 large russet potatoes
1/2 cup butter
1/2 cup all-purpose flour
4 cups chicken broth
2 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
Once baked, let the potatoes cool slightly, then peel and chop them into small pieces.
In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
Add the chopped potatoes, cheddar cheese, sour cream, and green onions. Stir until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste. Serve hot, garnished with additional green onions and cheese if desired.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Feel free to add bacon bits for extra flavor.
This soup can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Baking and Stovetop
Cuisine: American