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I discovered this Baked Potato Soup recipe during a particularly cold winter when I was craving something warm and filling. The first time I made it, I was amazed by how perfectly it captured the flavors of a loaded baked potato - one of my favorite comfort foods. The soup has this incredible velvety texture from the potatoes, and the bacon adds just the right amount of smokiness and crunch. What I love most is how the soup base itself carries all that potato flavor, while the toppings bring in different textures and tastes. I've served this at several family gatherings since then, and it's always the first dish to disappear. The way the chives add that fresh, oniony bite to cut through the richness is absolutely perfect.
Why I love this recipe
I love this Baked Potato Soup recipe because it transforms simple, everyday ingredients into something truly special. The combination of creamy potato base with the smoky bacon creates this incredible depth of flavor that makes each spoonful satisfying. What makes it a standout for me is how versatile it is - I can make it ahead of time for busy weeknights, and it reheats beautifully. It's also one of those recipes where the leftovers taste even better the next day as the flavors continue to develop. There's something so heartwarming about serving this to family and friends - it's like giving them a bowl of comfort. Plus, it's easily customizable with different toppings, allowing everyone to make it their own. I've yet to meet someone who doesn't smile after their first taste of this soup.
What You Need From Your Kitchen
- Russet potatoes: The foundation of our soup, providing the creamy texture and earthy flavor
- Bacon: Adds a smoky, salty crunch as a perfect garnish
- Cheddar cheese: Creates richness and depth in the soup base
- Sour cream: Brings tanginess and a silky texture to the finished soup
- Fresh chives: Provides a mild onion flavor and bright color contrast
- Onion: Creates an aromatic flavor base for the soup
Let's Make These Together
- Prepare the potatoes
- Start by peeling and dicing your potatoes into approximately 1-inch cubes. You can either boil them until fork-tender or bake whole potatoes ahead of time for more flavor before peeling and dicing.
- Cook the bacon
- Fry your bacon until crispy, then let it cool before crumbling into small pieces. Reserve some of that delicious bacon fat for sautéing your onions.
- Create the soup base
- Sauté onions in butter and a touch of bacon fat, then make a roux with flour. Gradually add broth and milk, creating a smooth, velvety base that will thicken as it simmers.
- Add potatoes and dairy
- Incorporate your cooked potatoes, mashing some for creaminess while leaving chunks for texture. After removing from heat, stir in cheese and sour cream until melted and thoroughly combined.
- Garnish and serve
- Ladle the hot soup into bowls and top with the crispy bacon pieces and freshly chopped chives for that perfect presentation and flavor balance.
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Switch Things Up
The first time I made this soup, I was trying to use up some leftover baked potatoes from Sunday dinner. I remember tasting it and thinking how it captured the essence of a loaded potato perfectly! Since then, I've experimented with different toppings - sometimes adding some jalapeños for heat or swapping the bacon for ham. Recently, I tried using half cauliflower with the potatoes for a lighter version, and it was still incredibly delicious while cutting down on some carbs.
Perfect Pairings
This Baked Potato Soup pairs beautifully with a crisp green salad dressed with a tangy vinaigrette to balance the richness of the soup. For a more substantial meal, serve with a crusty artisan bread or homemade garlic bread for dipping. If you're looking for a protein addition, a simple grilled chicken breast on the side works wonderfully. For a special touch, consider topping each bowl with extra toppings like more shredded cheese, bacon bits, and a dollop of sour cream - allowing everyone to customize their bowl.
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Frequently Asked Questions
- → Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to adjust consistency.
- → Can I freeze this baked potato soup?
While you can freeze this soup, dairy-based soups can sometimes separate when thawed. For best results, freeze the base before adding the cheese and sour cream, then add these fresh when reheating. If freezing the complete soup, reheat slowly and whisk well to recombine.
- → How can I make this soup vegetarian?
To make this vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can add a touch of smoked paprika or liquid smoke to get that smoky flavor that bacon would provide.
- → What can I use instead of sour cream?
Greek yogurt makes an excellent substitute for sour cream in this recipe. It provides similar tanginess and creaminess while being slightly lower in fat. Just be sure to add it off the heat to prevent curdling.
- → Can I make this soup in a slow cooker?
Yes! For a slow cooker version, add the potatoes, onions, broth, and seasonings to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. During the last 30 minutes, stir in the milk and flour mixture, then add cheese and sour cream just before serving. Cook the bacon separately and use as a topping.
Conclusion
This Baked Potato Soup brings together all the flavors of a classic loaded baked potato in a comforting, creamy soup format. The soft, tender potatoes create a velvety base while the crispy bacon and fresh chives add texture and brightness. It's the perfect meal for cold evenings or anytime you need some wholesome comfort food that satisfies the whole family.