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For busy weeknights and lazy Sundays, this baked potato soup combines fluffy potatoes, savory bacon, and creamy broth in one pot. First, bake russet potatoes until tender, then scoop the flesh into a pot with sautéed onions, garlic, and butter. Next, stir in chicken stock, milk or cream, and shredded cheddar. After simmering, blend until smooth or leave chunks for a loaded potato soup feel. Finally, top with crispy bacon, green onions, shredded cheese, and a dollop of sour cream. This easy baked potato soup recipe takes under an hour, delivers comfort, and works in a Crock Pot too—perfectly.
Growing up in Indiana, I learned the magic of simple flavors from my grandma as she stirred her giant pots in our kitchen. Now, nestled just outside Asheville’s Blue Ridge Mountains, I recreate that comfort with my own spin on Baked Potato Soup. This recipe blends hearty russet potatoes, savory bacon, and creamy broth into one soul-warming dish. Moreover, it’s a versatile homemade soup recipe that adapts to slow-cooker convenience or a quick stovetop finish. Whether you call it sopa de papa at a Mexican table or embrace it as a loaded baked potato soup on a chilly evening, it offers cozy satisfaction every time. Best of all, it’s super easy, forgiving, and bound to become a weeknight favorite.
The Story & Inspiration Behind Baked Potato Soup
A Personal Memory
My earliest memory of soup involves the winter chill that settled into our Indiana kitchen. First, I’d stand on that trusty milk crate while my grandma ladled spoonfuls of her creamy Baked Potato Soup into bowls. Because she never measured ingredients, she relied on instinct and a few pinches of salt. Every batch felt like a hug in a bowl. Moreover, I’ll never forget the aroma that filled the air—a blend of melting butter, frying bacon bits, and simmering potatoes. Later, when I learned to bake potatoes until their skins crackle and then scoop out the tender flesh, I realized how Baked Potato Soup could transform humble roots into a gourmet experience. As a teenager, I experimented by stirring in shredded cheddar, green onions, and even a dash of smoked paprika. Nowadays, whether I’m teaching a beginner knife class or hosting my supper club, I still use that same intuition. Furthermore, I often reference it as my go-to for a Loaded Baked Potato Soup or a simple Potato Soup Crock Pot version. In fact, each time I hear someone describe an especially creamy sopa de papa, I smile, knowing that the spirit of my grandma’s kitchen lives on.
Why This Recipe Matters
Today, I share this Baked Potato Soup recipe because it honors tradition while embracing simplicity. First, anyone can follow it without fancy equipment. Additionally, it doubles as an easy homemade soup recipe for busy families or a star dish at your next dinner party. Moreover, the technique adapts to a Crock Pot for set-it-and-forget-it convenience, or it works on a stovetop when you crave instant gratification. Because potatoes offer comfort, each spoonful feels indulgent yet nourishing. Furthermore, by adding Greek yogurt or swapping in plant-based milk, you boost protein or make it vegan-friendly. This flexibility makes it a kitchen staple, whether you serve it as a light lunch or a hearty main course. In fact, friends always request this for potlucks, labeling it “loaded potato soup” or praising its creamy texture. Some label it “Easy Baked Potato” because of its straightforward steps. Yet, every variation—from a low-carb cauliflower swap to a Sopa De Papa twist with cilantro and lime—remains true to my core philosophy: respect the ingredient, trust your senses, and cook with curiosity. Beyond taste, this soup connects us—to memories, to seasons, and to each other. Thus, you’re not just making a bowl of soup; you’re stirring a legacy.
Baked Potato Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F. Prick potatoes and bake until fork-tender, about 50 minutes. Let them cool.
- Meanwhile, cook chopped bacon in a large pot over medium heat until crisp. Remove and set aside, leaving fat in the pot.
- Add butter to the pot. Sauté onion and garlic until translucent, 3–4 minutes.
- Scoop potato flesh into the pot. Stir well, then add chicken broth. Simmer gently.
- Blend soup with an immersion blender or mash with a potato masher for a chunky texture.
- Stir in milk or cream and shredded cheddar. Season with salt and pepper. Heat until cheese melts.
- Serve hot, topped with bacon, green onions, and sour cream.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients & Instructions
Below, you’ll find a detailed list of ingredients and clear instructions to make your own homemade Baked Potato Soup. These steps remain simple, whether you choose a slow cooker or stovetop method. Moreover, feel free to adjust quantities based on servings or taste. Let’s dive in and make this cozy bowl of comfort.
Ingredients You Need for Baked Potato Soup
| Ingredient | Quantity |
|---|---|
| Russet potatoes, baked and scooped | 4 medium (about 2 lbs) |
| Unsalted butter | 2 tablespoons |
| Bacon, chopped | 4 slices |
| Yellow onion, diced | 1 cup |
| Garlic cloves, minced | 2 |
| Chicken broth (or vegetable broth) | 4 cups |
| Milk or heavy cream | 1 cup |
| Sharp cheddar cheese, shredded | 1 cup |
| Salt and black pepper | to taste |
| Green onions, sliced | ¼ cup |
| Sour cream | ¼ cup (plus extra for topping) |
For the silkiest soup, choose high-starch russet potatoes that absorb liquid without turning gluey. Also, opt for full-fat milk or cream for extra richness. However, you can replace dairy with unsweetened almond or oat milk for a lactose-free or vegan option. Moreover, crisp bacon provides smoky notes, yet you can omit it or use smoked paprika to keep it vegetarian-friendly.
Step-by-Step Instructions for Baked Potato Soup
- Preheat oven to 400°F. Prick potatoes and bake until fork-tender, about 50 minutes. Let them cool.
- Meanwhile, in a large pot over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, leaving the rendered fat in the pot.
- Add butter to the pot. Once melted, sauté diced onion and garlic until translucent, about 3–4 minutes.
- Scoop potato flesh into the pot. Stir well, then pour in chicken broth. Bring to a gentle simmer.
- Use a potato masher or immersion blender to reach your desired consistency—smooth or slightly chunky.
- Stir in milk or cream and shredded cheddar. Season with salt and pepper. Heat gently until cheese melts.
- Serve hot, topped with reserved bacon, green onions, and a dollop of sour cream.
After following the stovetop method, you can also adapt this into a Potato Soup Crock Pot meal. Simply transfer all ingredients except cheese and toppings to a slow cooker. Then, cook on low for 4–6 hours, stir in cheese at the end, and garnish before serving.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
If you prefer a plant-based version, swap butter for olive oil and use coconut cream or cashew milk in place of dairy. For a low-carb twist, replace half the potatoes with cauliflower florets. Additionally, spice lovers can stir in chipotle powder or cayenne for a smoky kick. You can also transform this into a Sopa De Papa by adding diced tomatoes, chopped cilantro, and a squeeze of lime. Meanwhile, those who crave a Loaded Potato Soup can fold in steamed broccoli, cooked ham, or extra cheese and bacon right before serving. Finally, for an Easy Baked Potato take-two, toss leftover soup into a baking dish, top with shredded potatoes and cheese, then broil until golden.
Serving Suggestions
Serve your Baked Potato Soup in warmed bowls with crusty bread, garlic toast, or a side salad for a balanced meal. Moreover, top each bowl with fresh chives, crumbled bacon, shredded cheddar, and a spoonful of sour cream to create that signature loaded experience. For meal prep, store cooled soup in airtight containers in the fridge for up to 4 days. To reheat, gently warm on the stovetop or in the microwave, stirring occasionally. You can also freeze individual portions for up to 3 months—just thaw overnight in the fridge before reheating. Finally, pair this soup with a crisp white wine or a light lager to complement its creamy richness.
Health Benefits of Baked Potato Soup
Potatoes deliver vitamin C, potassium, and fiber, all of which support heart health and digestion. Moreover, russet potatoes contain resistant starch, which feeds beneficial gut bacteria and promotes satiety. When you include onions and garlic, you add antioxidants and anti-inflammatory compounds that boost immunity. Furthermore, if you choose low-fat milk or Greek yogurt, you increase calcium and protein while keeping calories in check. By adding colorful toppings like green onions and steamed broccoli, you introduce extra vitamins A and K. Although Baked Potato Soup isn’t keto-friendly by default, you can adapt it with cauliflower and almond milk for a lower-carb alternative. Overall, this Potato Soup Easy recipe offers a balanced mix of carbs, protein, and healthy fats—perfect for a nourishing weeknight meal.
Conclusion
Whether you’re craving classic comfort or exploring new soup adventures, this Baked Potato Soup hits all the right notes. From its roots in my grandma’s Indiana kitchen to my teaching kitchen in the Blue Ridge foothills, it embodies warmth and creativity. Additionally, its versatility makes it a reliable homemade soup recipe for any occasion—from a quick weeknight dinner to a festive potluck. Best of all, you can tailor it to your dietary needs without sacrificing flavor. So preheat that oven, gather your ingredients, and let your kitchen fill with the irresistible aroma of baked potatoes and melting cheese. After all, comfort never tasted so good.
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FAQs About Baked Potato Soup
Can I make Baked Potato Soup in a Crock Pot?
Yes. Simply layer baked potato flesh, sautéed onions, garlic, broth, and seasonings in your slow cooker. Cook on low for 4–6 hours, then stir in milk and cheese before serving. It’s the ultimate potato soup crock pot option for hands-off comfort.
What’s the best way to thicken my soup?
Use an immersion blender or potato masher to smash chunks until you reach the desired consistency. Alternatively, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer for 2–3 minutes until thickened.
How can I make a vegan Sopa De Papa version?
Swap butter for olive oil, use vegetable broth, and replace milk with coconut or almond milk. Add nutritional yeast for a cheesy flavor, and finish with fresh cilantro and lime to highlight the sopa de papa twist.
How long does leftover soup last?
Stored in an airtight container, this loaded potato soup stays fresh in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months and thaw overnight before reheating.
