Baked Potato Soup Recipe
Indulge in our creamy Baked Potato Soup, a comforting blend of velvety potatoes, rich butter, and savory seasonings. Topped with crispy bacon, shredded cheese, and a sprinkle of chives, this hearty bowl of goodness is the perfect dish to warm your soul on a chilly day.
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Ingredients
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Soup Base
Toppings
Method
Soup Base
- 1
Roast (optional but recommended)
Preheat oven to 400°F (200°C). Wash whole russet potatoes, pierce a few times with a fork, and place on a baking sheet. Roast 45–55 minutes until tender when pierced. Cool slightly, then scoop out flesh and roughly mash. (If short on time, skip roasting and proceed to step 2 using peeled, cubed potatoes boiled in stock.)
- 2
Cook aromatics
In a large heavy-bottomed pot or Dutch oven, melt 4 tbs butter over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 3
- 4
Add liquids and potatoes
Gradually whisk in 4 cups chicken stock, scraping any browned bits from the bottom. Add the roasted mashed potato flesh (or peeled, cubed raw potatoes if not roasted). Bring to a gentle boil, reduce heat to a simmer, and cook until potatoes are very tender, 12–18 minutes (if starting with raw cubed potatoes, cook until fork-tender).
- 5
Blend for texture
For a creamy but slightly chunky soup: Use an immersion blender to purée about half the soup in the pot, leaving some potato chunks for texture. Alternatively, transfer half the soup in batches to a blender, pulse to combine, and return to the pot. If you prefer a completely smooth soup, blend the entire batch and then return to the pot.
- 6
Finish soup
Stir in 2 cups whole milk and 1 cup heavy cream over low heat (do not boil after adding dairy). Add 1.5 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp dry mustard powder. Taste and adjust seasoning as needed. If the soup is too thick, add up to 1/2 cup additional stock or milk to reach desired consistency. Stir in 2 tbs chopped chives.
Toppings
- 7
Prepare bacon
While the soup simmers, preheat oven to 400°F (if not already used for roasting). Arrange 6 slices of bacon on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp (time depends on thickness). Transfer to paper towels and crumble when cool. Reserve a small amount of bacon fat (about 1 tsp) if you like to dot on bowls.
- 8
Assemble bowls
Ladle hot soup into bowls. Top each bowl with a generous sprinkle (about 1/4 cup) of shredded sharp cheddar cheese, a dollop (about 1 tbsp) of sour cream, and a sprinkle of crumbled bacon (about 2 slices worth per serving). Garnish with remaining chopped chives and an optional small pat (1 tsp) of butter for extra richness.
- 9
Serve
Serve immediately while hot. Provide extra shredded cheese, sour cream, and chives at the table for guests to customize.
