Last updated on November 18th, 2025 at 06:12 pm
A creamy and comforting bowl of goodness
Baked Potato Soup is a delightful combination of rich creaminess and hearty ingredients. It captures the essence of a comforting baked potato, complete with all the favorite toppings. The soup’s velvety texture invites a satisfying spoonful, while the aroma of fresh herbs and crisp turkey bacon wafts through the kitchen, promising warmth. This dish transforms simple ingredients into a meal that feels indulgent yet familiar, making it perfect for chilly evenings or as a delightful starter for any gathering.
Why You’ll Love This Recipe
This Baked Potato Soup shines with its balance of flavors and textures. The creamy base made from potatoes, broth, and cream offers a rich mouthfeel, while toppings of crispy turkey bacon, chives, and shredded cheese add layers of flavor. The soup is effortlessly easy to prepare and can be made in just one pot, reducing cleanup time. The versatility of this recipe allows you to customize it with your favorite toppings, whether that’s a dollop of sour cream or a sprinkle of cheddar cheese. As the soup sits, the flavors deepen, often tasting even better the next day, making it a perfect candidate for meal prep.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients List
- 4 medium russet potatoes (peeled and diced)
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked turkey bacon, crumbled
- ¼ cup chopped fresh chives
- Salt and pepper, to taste
- 2 tablespoons olive oil (for sautéing)
- Optional: sour cream, for serving
- Optional: extra cheddar cheese for garnish
Kitchen Tools
This recipe uses basic kitchen tools, ensuring a smooth cooking experience without unnecessary fuss. You need just a few essentials to prepare this comforting soup.
- Large pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Ladle
Step-by-Step Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it softens and turns translucent. The aroma of cooking onion will start to fill your kitchen.
Add the minced garlic and cook for another minute, stirring constantly until fragrant, but be careful not to let it burn. The combination of onion and garlic creates a savory base for your soup.
Next, add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir to combine, ensuring the potatoes are submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes, until the potatoes are tender.
Once the potatoes are cooked, use a potato masher or an immersion blender to mash or blend the soup to your desired consistency. A few chunks of potato add texture; blending fully creates a creamy base.
Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and incorporated into the soup. Season with salt and pepper to taste. The soup should feel rich and comforting, with a lovely golden color from the cheese.
Serve hot, garnished with crumbled turkey bacon, chives, and additional cheese if desired. A sprinkle of fresh chives brightens the dish, adding a pop of color and flavor.
Pro Tips
- Choose potatoes that are firm and free of blemishes for the best texture.
- For added flavor, consider roasting the potatoes instead of boiling them.
- Use an immersion blender for a smoother texture, but leave some chunks for heartiness.
- Let the soup cool completely before storing it in an airtight container, and it will last in the fridge for up to 3 days.
- This soup can also be frozen; just leave out the cream and cheese until reheating to maintain the best texture.
Comfort in a Bowl
Baked Potato Soup brings home the essence of comfort food, enveloping you in warmth with every spoonful. The combination of creamy texture and savory toppings creates a satisfying meal that is sure to please any palate. It’s easy to prepare, making it perfect for weeknight dinners or gatherings with friends. This dish proves that home-cooked comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 450 kcal |
| Protein | 12 g |
| Fat | 25 g |
| Carbohydrates | 42 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 800 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Baked Potato Soup
Ingredients
Main ingredients
- 4 medium russet potatoes, peeled and diced Choose firm potatoes for the best texture.
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream For a rich texture.
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked turkey bacon, crumbled
- ¼ cup chopped fresh chives For garnish.
- Salt and pepper To taste.
- 2 tablespoons olive oil For sautéing.
- Sour cream, for serving (optional)
- Extra cheddar cheese for garnish (optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it softens and turns translucent.
- Add the minced garlic and cook for another minute, stirring constantly until fragrant, but be careful not to let it burn.
- Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir to combine and bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or an immersion blender to mash or blend the soup to your desired consistency.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and incorporated. Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, chives, and additional cheese if desired.
Notes
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