Baked Potato Soup Recipe
Make Baked Potato Soup Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Baked Potatoes
Soup Base
Toppings & Finish
Method
Baked Potatoes
- 1
- 2
Oil and salt
Rub each potato all over with 1 tablespoon olive oil and sprinkle the potatoes with the 1 teaspoon kosher salt (for potatoes).
- 3
Bake
Place potatoes directly on the oven rack or on a rimmed baking sheet and bake 50–60 minutes, until a knife or skewer slides into the center easily. Remove from oven and let cool just until you can handle them (10 minutes).
- 4
Soup Base
- 5
Cook bacon
In a large heavy-bottomed pot or Dutch oven, cook the 6 slices of bacon over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and reserve 1–2 tablespoons of the bacon fat in the pot. Crumble or chop the cooled bacon into small pieces and set aside for garnish and to fold into the soup.
- 6
Sauté aromatics
If bacon fat is less than 1 tablespoon, add unsalted butter so total fat in the pot is about 3 tablespoons. Add the chopped yellow onion (1 piece) to the pot and sauté over medium heat until translucent and soft, about 6–8 minutes. Add the minced garlic (2 cloves) and sauté 30–60 seconds until fragrant, being careful not to brown it.
- 7
- 8
Add liquids
Gradually whisk in the low-sodium chicken broth (4 cups) until smooth, then add the whole milk (2 cups). Increase heat to medium-high and bring the mixture to a gentle simmer, whisking or stirring to prevent lumps. Simmer 6–8 minutes to thicken slightly.
- 9
Add potatoes
Add the mashed potato flesh to the simmering soup. Stir to incorporate. Use a potato masher or an immersion blender for 10–20 seconds if you want a smoother texture—leave some chunks if you prefer a hearty soup. Continue to simmer 5 minutes so flavors meld.
- 10
Season and finish
Lower heat to medium-low and stir in the heavy cream (0.5 cups). Add the kosher salt for soup (1.5 tsp), freshly ground black pepper (1 tsp), and dried thyme (0.5 tsp). Taste and adjust seasoning, adding up to another 0.5 tsp salt if needed. Keep the soup on low heat but do not boil after adding dairy.
- 11
Add cheese and sour cream
Remove the pot from heat. Stir in the shredded sharp cheddar cheese (1.5 cups) in small handfuls until melted and incorporated. Once cheese is melted, stir in the sour cream (1 cup) until smooth. If the soup is too thick, thin with up to 0.5 cup additional milk or broth to reach desired consistency.
- 12
Fold in bacon
Reserve about 2 tablespoons of the crumbled bacon for garnish. Fold the remaining crumbled bacon into the soup for flavor, reserving the reserved bits for topping.
Toppings & Assembly
- 13
Crisp potato skins (optional)
If you reserved baked potato skins: brush lightly with oil, sprinkle with a pinch of salt and smoked paprika (0.5 tsp), and bake at 425°F (220°C) on a sheet for 8–10 minutes until crisp. Break into bite-size pieces for garnish.
- 14
Serve
Ladle the soup into bowls. Top each bowl with a sprinkle of shredded cheddar if desired, a dollop of sour cream (or extra), the reserved crumbled bacon, and a scattering of sliced fresh chives (2 tbs total divided). Finish with a light dusting of smoked paprika for color and a crack of black pepper.
- 15
Storage
Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if the soup thickens. Do not boil after reheating to prevent dairy separation.
