Baked Potato Soup: The Ultimate Comfort Food Recipe

Baked Potato Soup: Is there anything more comforting on a chilly evening? Imagine sinking into a warm bowl of creamy, cheesy goodness, brimming with the familiar flavors of a perfectly loaded baked potato. This isn’t just soup; it’s a hug in a bowl, and I’m so excited to share my favorite recipe with you!

The humble baked potato, a staple in many cultures, has a surprisingly rich history. From its South American origins to its widespread adoption in Europe and North America, the potato has always been a source of sustenance and comfort. Transforming it into a creamy soup feels like a natural evolution, amplifying its comforting qualities and making it even more accessible.

What makes Baked Potato Soup so irresistible? It’s the perfect balance of textures and tastes. The creamy base, often infused with cheese and butter, is punctuated by the satisfying chew of potato chunks and the salty, smoky bite of bacon. It’s incredibly versatile, too! You can customize it with your favorite toppings, from chives and sour cream to shredded cheese and hot sauce. Plus, it’s relatively quick and easy to make, making it a perfect weeknight meal. So, let’s get started and create a bowl of pure comfort together!

Ingredients:

• 6 medium russet potatoes, scrubbed
• 6 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 1 cup milk (whole milk recommended)
• 8 ounces cream cheese, softened
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Optional toppings: shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives

Baking the Potatoes:

Okay, let’s get started! The first and arguably most important step is baking those potatoes. This is what gives our soup that amazing, rich potato flavor.

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the potatoes in. This ensures even cooking.
2. Prepare the potatoes. Wash and scrub the potatoes thoroughly under cold running water. We want to get rid of any dirt or debris. Pat them dry with a paper towel.
3. Coat with oil and season. Place the scrubbed and dried potatoes on a baking sheet. Drizzle them with 3 tablespoons of olive oil. Use your hands to rub the oil all over the potatoes, ensuring they are evenly coated. This helps the skin get nice and crispy. Sprinkle generously with salt and pepper.
4. Bake the potatoes. Place the baking sheet in the preheated oven and bake for 60-75 minutes, or until the potatoes are easily pierced with a fork. The baking time will depend on the size of your potatoes. You want them to be soft and fluffy inside.
5. Let the potatoes cool slightly. Once the potatoes are done, remove them from the oven and let them cool for about 10-15 minutes. This makes them easier to handle.

Preparing the Soup Base:

While the potatoes are cooling, we can start working on the soup base. This is where we build the flavor that will complement the baked potato goodness.

1. Sauté the onion. In a large pot or Dutch oven, heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to be soft and sweet, not browned.
2. Add the garlic. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the chicken broth. Pour the chicken broth into the pot. Bring the mixture to a simmer over medium-high heat.

Adding the Potatoes and Creaminess:

Now for the fun part – adding the baked potatoes and creating that creamy, dreamy texture!

1. Scoop out the potato flesh. Carefully cut each cooled potato in half lengthwise. Using a spoon, scoop out the flesh of the potato, leaving the skins behind. We won’t be using the skins in the soup itself, but you can save them for another use, like potato skins appetizers!
2. Add the potato flesh to the soup. Add the scooped-out potato flesh to the pot with the chicken broth, onion, and garlic mixture.
3. Blend the soup (optional). For a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids! Alternatively, you can leave the soup chunky for a more rustic texture. I personally like to leave some chunks for texture.
4. Add the cream cheese. Cut the softened cream cheese into cubes and add it to the pot. Stir until the cream cheese is completely melted and incorporated into the soup. This will add richness and creaminess.
5. Stir in the heavy cream and milk. Add the heavy cream and milk to the pot. Stir well to combine.
6. Season the soup. Add the salt, pepper, garlic powder, onion powder, and smoked paprika to the soup. Stir well to combine. Taste and adjust seasonings as needed. You might want to add a little more salt or pepper depending on your preference.
7. Simmer the soup. Reduce the heat to low and simmer the soup for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Be careful not to let the soup boil.

Serving and Toppings:

The soup is ready! Now comes the best part – serving and adding all those delicious toppings!

1. Ladle the soup into bowls. Carefully ladle the hot soup into bowls.
2. Add your favorite toppings. Top with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, and chives. Get creative and add whatever you like!
3. Serve immediately. Serve the soup immediately and enjoy!

Tips and Variations:

• For a thicker soup: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering. Stir well and let it simmer for a few more minutes until thickened.
• For a thinner soup: If you prefer a thinner soup, you can add more chicken broth or milk until it reaches your desired consistency.
• Add vegetables: You can add other vegetables to the soup, such as carrots, celery, or leeks. Sauté them along with the onion and garlic.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Use different cheeses: Experiment with different cheeses, such as Gruyere, Monterey Jack, or pepper jack.
• Make it vegetarian: Use vegetable broth instead of chicken broth.
• Make it vegan: Use vegetable broth instead of chicken broth, plant-based milk and cream instead of dairy, and omit the cream cheese or use a vegan cream cheese alternative.
• Slow Cooker Version: You can adapt this recipe for the slow cooker. Bake the potatoes as directed. Then, add the cooked potato flesh, onion, garlic, chicken broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese, heavy cream, and milk during the last 30 minutes of cooking. Blend with an immersion blender if desired.
• Freezing: This soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy your homemade Baked Potato Soup!

Conclusion:

This Baked Potato Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and I truly believe it’s a must-try for anyone who loves the satisfying flavors of a fully loaded baked potato. From the creamy, dreamy texture to the savory bacon bits and the sharpness of the cheddar cheese, every spoonful is an explosion of deliciousness. It’s the kind of meal that makes you feel good from the inside out, perfect for a chilly evening or a cozy weekend lunch. What makes this recipe so special, in my opinion, is its simplicity. You don’t need to be a gourmet chef to whip up a batch of this incredible soup. The ingredients are readily available, and the steps are straightforward, making it an ideal choice for both beginner cooks and seasoned pros. Plus, it’s incredibly versatile! Looking for serving suggestions? I’ve got you covered! A dollop of sour cream or Greek yogurt adds a tangy coolness that perfectly complements the richness of the soup. A sprinkle of fresh chives or green onions provides a pop of color and a subtle oniony bite. For a bit of heat, consider adding a dash of hot sauce or a pinch of red pepper flakes. And if you’re feeling extra indulgent, a swirl of melted butter is never a bad idea! But the fun doesn’t stop there! Feel free to experiment with variations to make this Baked Potato Soup your own signature dish. Try using different types of cheese, such as Gruyere or pepper jack, for a unique flavor profile. Add roasted garlic for a deeper, more complex taste. Or, for a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. You could even add some roasted vegetables like broccoli or cauliflower for extra nutrients and texture. Another fantastic variation is to use sweet potatoes instead of russet potatoes. This will give the soup a slightly sweeter flavor and a beautiful orange hue. Top it with toasted pecans and a drizzle of maple syrup for a truly decadent treat. If you’re looking to make it a heartier meal, consider serving it with a side of crusty bread or grilled cheese sandwiches. The bread is perfect for soaking up every last drop of the creamy soup, and the grilled cheese adds another layer of cheesy goodness. A simple side salad with a light vinaigrette can also provide a refreshing contrast to the richness of the soup. I’m confident that you’ll absolutely love this recipe. It’s a crowd-pleaser that’s sure to become a family favorite. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I’m so excited for you to try this recipe and experience the joy of homemade Baked Potato Soup! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you served it with, and most importantly, how much you enjoyed it. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes that you’ll love. Happy cooking!

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