Easy Baked Potato Soup

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Introduction

About the Recipe

This easy baked potato soup recipe from Salt and Lavender is the ultimate comfort food – creamy, hearty, and packed with flavor. Whether you’re looking for a satisfying dinner or a cozy lunch, this soup will hit the spot. It’s simple to make with straightforward ingredients for a delicious bowl of warming goodness.

Why You’ll Love It

You’ll love this recipe for its perfect balance of creamy potatoes, crispy toppings like bacon, and a flavorful broth that comes together beautifully. It’s ideal for weeknights yet impressive enough to serve to friends and family.

Detailed Ingredients with Measures

Potatoes

Use 2 pounds of Russet potatoes, peeled and cubed, as the main ingredient to create this creamy base.

Bacon

The recipe calls for 6 slices of bacon, cooked until crispy. These not only add a smoky flavor but also serve as a crunchy topping.

Onion and Garlic

You’ll need 1 medium onion, diced, and 2 cloves of minced garlic for aromatic depth and an extra layer of flavor.

Chicken Broth

Four cups of chicken broth form the foundation of the soup’s rich and hearty flavor.

Milk and Heavy Cream

Add 2 cups of milk and 1 cup of heavy cream to give the soup its velvety texture and creaminess.

Flour

To thicken the soup, you’ll add 1/4 cup of all-purpose flour.

Butter

Use 2 tablespoons of butter to sauté the onions and garlic while adding a luscious richness to the dish.

Cheese

1 to 1.5 cups of shredded cheddar cheese bring a sharp, tangy taste to balance the creaminess.

Seasoning

Salt, pepper, and optionally chopped chives or green onions are used to season and garnish the dish to perfection.

Prep Time

Quick and Simple Preparation

This baked potato soup requires minimal prep work, so you can have everything ready in about 15 minutes. From peeling and chopping potatoes to frying the bacon to crispy perfection, the steps are beginner-friendly and straightforward.

Cook Time, Total Time, Yield

Cook Time

The cooking time for this recipe is approximately 25 minutes, making it a quick option for busy weeknights.

Total Time

With prep and cooking combined, you’ll need around 40 minutes from start to finish.

Yield

This recipe serves about 6 bowls, perfect for a family meal with leftovers or a small gathering.

Serving and Tips

Suggestions for Toppings

Top your baked potato soup with extra crispy bacon, shredded cheese, sour cream, and a sprinkle of chives or green onions to enhance the flavor. These toppings add texture and visual appeal.

Storage and Reheating

Refrigerate leftover soup in an airtight container for up to 3 days. Reheat it gently on the stove over low heat, adding a splash of broth or milk to restore its creamy consistency.

Final Notes

This easy baked potato soup is a crowd-pleaser that’s perfect for any season, offering warm, satisfying flavors in every spoonful. Whether you enjoy it with a side of crusty bread or on its own, it’s a recipe you’ll come back to time and time again.
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Detailed Directions and Instructions

Step 1: Prepare the Ingredients

– Peel and dice the potatoes into small cubes, ensuring they are uniform in size for even cooking.
– Dice the onion and celery. Mince the garlic.
– Measure out vegetable or chicken broth and milk, keeping them ready to use.

Step 2: Begin Cooking the Base

– In a large pot or Dutch oven, heat olive oil (or butter) on medium heat.
– Add the diced onion and celery, cooking until softened and translucent, stirring occasionally.

Step 3: Add the Garlic and Flour

– Stir in the minced garlic and cook for about 30 seconds until fragrant.
– Sprinkle in the flour and mix well; cook for about 1-2 minutes while stirring constantly to remove the raw flour taste.

Step 4: Incorporate the Broth

– Gradually pour in the broth in small increments, stirring continuously to incorporate and avoid lumps.
– Add all remaining broth once the mixture is smooth.

Step 5: Add the Potatoes

– Stir in the diced potatoes.
– Cover the pot with a lid and let the soup simmer on medium-low heat for about 15 to 20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.

Step 6: Create a Creamy Texture

– Once the potatoes are tender, use an immersion blender to partially puree the soup directly in the pot. This will thicken the soup while leaving some potato chunks for texture. Alternatively, transfer a portion of the soup to a standard blender, blend it, and then return it to the pot.

Step 7: Add the Milk

– Stir in the milk and heat through on low heat, ensuring the soup does not boil.

Step 8: Season and Adjust Consistency

– Taste the soup and season with salt and pepper to your preference.
– If the soup is too thick, add water or more broth in small increments until your desired consistency is reached.

Step 9: Serve

– Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, crumbled bacon, sour cream, green onions, or freshly chopped parsley.

Notes

Topping and Customization Ideas

– Use cheddar or another melty cheese to enhance the flavor.
– Crisped bacon, green onions, or freshly cracked black pepper make excellent toppings.

Make Ahead and Storage

– Store leftover soup in an airtight container in the fridge for up to 3-4 days.
– Reheat gently on low heat, adding more broth or water to thin as needed.

Freezing

– This soup can be frozen; let it cool completely before transferring to a freezer-safe container.
– Reheat slowly, as the texture of the potatoes might slightly change after freezing.

Consistency Notes

– The thickness of the soup may vary depending on the type of potatoes used. If the texture is too thin, allow it to simmer longer; if too thick, add broth or water.
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Cook Techniques

Cooking the bacon

To ensure crispy and flavorful bacon, cook it first in a large pot over medium heat until it reaches your desired crispiness. Remove it from the pot and set it aside on a plate lined with paper towels to drain excess grease before crumbling it.

Sautéing the onions and garlic

In the same pot where the bacon was cooked, use the rendered bacon fat to sauté the chopped onions on medium heat until softened and translucent. Add the minced garlic and cook for an additional 30 seconds to a minute until fragrant. This step adds layers of flavor to the soup.

Making the roux

After sautéing the onions and garlic, sprinkle flour over the mixture in the pot. Stir constantly for about a minute to cook out the raw flour taste. This forms the base for thickening the soup.

Adding liquids and potatoes

Gradually pour in the chicken broth while stirring to avoid lumps, and then add the diced potatoes to the pot. Simmer until the potatoes are tender and easily pierced with a fork.

Using heavy cream for creaminess

To achieve a creamy texture, add the heavy cream to the pot after the potatoes are fully cooked. Stir well to combine and heat through, but avoid bringing the soup to a boil to prevent the cream from curdling.

Finishing touches with cheese

Stir in the shredded cheddar cheese at the end of cooking, ensuring it’s fully melted and incorporated into the soup for a rich and cheesy finish.

FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. However, it may thicken as it sits in the fridge. When reheating, add a splash of broth or cream to reach your desired consistency.

Can I freeze this soup?

Freezing is not recommended due to the dairy content, as it can separate and change texture when reheated. It’s best to enjoy this soup fresh or refrigerated for a few days.

Can I use another kind of potato?

Yes, you can use different types of potatoes, such as Yukon Gold. Keep in mind that different potato varieties may result in slightly varied textures.

Can I use milk instead of heavy cream?

While heavy cream provides the creamiest and richest texture, you can substitute it with whole milk or half-and-half. However, the soup might not be as thick or creamy.

How can I make this soup vegetarian?

To make this soup vegetarian, skip the bacon and use vegetable broth instead of chicken broth. Adding a bit of smoked paprika can help mimic the smoky flavor usually provided by the bacon.

Can I add other toppings?

Definitely. Popular toppings include green onions, sour cream, more shredded cheese, and extra crumbled bacon for added flavor and texture. Customize it to your preference.

What can I serve with this soup?

This soup pairs well with a crusty baguette, garlic bread, or a fresh green salad for a complete meal.
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Conclusion

This Easy Baked Potato Soup is a comforting, creamy, and hearty dish that is perfect for cozy days. It’s a simple yet satisfying recipe that is sure to please the whole family. The combination of flavorful ingredients paired with its rich and velvety texture makes it an irresistible option for lunch or dinner. Give this recipe a try, and you’ll find yourself coming back to it for its classic, homey taste.

More recipes suggestions and combination

Classic Tomato Soup

Pair this creamy baked potato soup with a warm and tangy tomato soup for a soup duo that is comforting and satisfying.

Grilled Cheese Sandwich

Serve the baked potato soup alongside crispy grilled cheese sandwiches for a perfect balance of creamy and crunchy textures.

Garlic Breadsticks

Add some buttery garlic breadsticks to your meal for dipping into the soup, making every bite even more delightful.

Caesar Salad

Include a fresh and crisp Caesar salad on the side for a lighter and complementary addition to your table.

Cheesy Broccoli Soup

Try serving this baked potato soup with a bowl of cheesy broccoli soup for a rich and satisfying flavor combination.

Loaded Nachos

For a fun twist, complement the soup with a tray of loaded nachos, filled with cheese, jalapeños, and your favorite toppings.

Rustic Artisan Bread

Slice up some crusty artisan bread to pair with the soup, perfect for soaking up the creamy goodness.

Garden Vegetable Stir-Fry

Balance the meal with a healthy side of colorful garden vegetables sautéed in a simple stir-fry.