Baked potato soup, a creamy and hearty dish, traces its roots back to traditional potato soups popular in European cuisine. Potatoes, introduced to Europe from the Americas in the 16th century, quickly became a staple due to their versatility and nutritional value. Soups were a common way to use this inexpensive and filling ingredient, evolving into various regional recipes, including the rich, baked potato soup we enjoy today.

Why Baked Potato Soup is a Popular Comfort Food

Baked potato soup is a quintessential comfort food for several reasons. Its creamy texture and rich flavor provide warmth and satisfaction, making it a perfect dish for cold weather. The combination of tender potatoes, savory bacon, melted cheese, and creamy broth creates a hearty meal that feels indulgent yet familiar. It’s easy to make and can be adapted with various toppings and ingredients, appealing to a wide range of tastes.

Overview of the Recipe and Its Appeal

The appeal of baked potato soup lies in its simplicity and versatility. Basic ingredients like potatoes, bacon, cheese, and cream come together to create a delicious and comforting dish. The recipe is straightforward, requiring minimal preparation and cooking time, making it accessible even for novice cooks. Whether served as a main course or a side dish, baked potato soup is a crowd-pleaser that brings the comforting flavors of home to the table.

Essential Ingredients

Detailed List of Ingredients Required

To make a delicious baked potato soup, you will need the following ingredients:

• Potatoes: Preferably Russet potatoes for their starchy texture, which helps to thicken the soup.
• Bacon: Provides a savory, smoky flavor that enhances the overall taste.
• Onions and Garlic: Essential for adding depth and aromatic flavor.
• Chicken Broth: Acts as the base of the soup, providing a rich, savory background.
• Butter and Flour: Used to make a roux, which thickens the soup.
• Half-and-Half or Milk: Adds creaminess to the soup.
• Cheddar Cheese: Sharp cheddar is recommended for its strong flavor.
• Sour Cream: Adds tanginess and extra creaminess.
• Seasonings: Salt, pepper, and optional additions like chives or green onions for garnish.

Importance of Using Fresh and High-Quality Ingredients

Using fresh and high-quality ingredients significantly enhances the flavor and texture of the soup. Fresh potatoes ensure a smooth and creamy consistency without an overly starchy taste. High-quality bacon provides a robust, smoky flavor that permeates the soup. Fresh onions and garlic bring out aromatic notes that deepen the flavor profile. Using good-quality cheese and sour cream ensures a rich and creamy texture, making the soup more indulgent and satisfying.

Alternative Ingredients and Dietary Substitutions

For those with dietary restrictions or preferences, several alternatives can be used:

• Vegetarian Option: Replace bacon with smoked paprika or a vegetarian bacon substitute. Use vegetable broth instead of chicken broth.
• Dairy-Free Option: Substitute half-and-half with almond milk or coconut milk. Use dairy-free cheese and sour cream alternatives.
• Gluten-Free Option: Use gluten-free flour or cornstarch instead of regular flour for the roux.
• Low-Fat Option: Replace half-and-half with low-fat milk or a blend of milk and Greek yogurt for creaminess without extra fat.

Preparation Steps

Step-by-Step Instructions for Preparing the Soup

1. Prepare the Ingredients:
   • Peel and dice 4-5 large Russet potatoes into small cubes.
   • Finely chop one medium onion and mince 2-3 garlic cloves.
   • Shred 1-2 cups of sharp cheddar cheese.
2. Cook the Bacon:
   • In a large pot, cook 6-8 slices of bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain, leaving the rendered fat in the pot.
3. Sauté Onions and Garlic:
   • Add the chopped onions to the pot with the bacon fat and cook until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
4. Make the Roux:
   • Stir in 3 tablespoons of butter and allow it to melt. Sprinkle in 1/3 cup of flour, stirring constantly to form a roux. Cook the roux for 2-3 minutes until it turns a light golden color.
5. Add Liquid and Potatoes:
   • Gradually whisk in 4 cups of chicken broth to the roux, ensuring no lumps form. Add the diced potatoes and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes until the potatoes are tender.
6. Blend the Soup:
   • For a creamier texture, use an immersion blender to puree some of the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, puree, and return it to the pot.
7. Add Cream and Cheese:
   • Stir in 1 cup of half-and-half and 1 cup of shredded cheddar cheese until melted and well combined. Add 1/2 cup of sour cream for extra creaminess and tang.
8. Season and Serve:
   • Season the soup with salt and pepper to taste. Crumble the cooked bacon and add it back to the soup, reserving some for garnish. Serve hot, garnished with extra cheese, bacon, and chopped chives or green onions.

Tips for Cooking Bacon and Potatoes Perfectly

• Bacon: Cook bacon over medium heat to ensure it renders its fat evenly and becomes crispy without burning. Drain on paper towels to remove excess grease.
• Potatoes: Cut potatoes into uniform small cubes for even cooking. Ensure they are tender but not mushy by simmering gently and testing with a fork.

How to Achieve the Right Consistency for the Soup

• Adjusting Thickness: If the soup is too thick, add more chicken broth or half-and-half until desired consistency is reached. If too thin, simmer longer or add a slurry of flour and water.
• Blending: Use an immersion blender for a smoother soup, blending to your preferred texture. For chunkier soup, blend only a portion or leave it unblended.

Cooking Techniques 

Techniques for Making the Soup Creamy and Smooth

Achieving a creamy and smooth texture in baked potato soup involves several key techniques:

1. Making a Proper Roux:
   • Start by creating a roux, a mixture of butter and flour cooked together. This is essential for thickening the soup without lumps. Cook the roux until it turns a light golden color to remove the raw flour taste.
2. Using Half-and-Half or Heavy Cream:
   • Incorporate half-and-half or heavy cream instead of milk for a richer and creamier consistency. The higher fat content in these ingredients contributes to the soup’s smoothness.
3. Adding Cheese Gradually:
   • Add shredded cheddar cheese gradually while stirring constantly to ensure it melts evenly and doesn’t clump. Using freshly grated cheese is preferable to pre-shredded varieties, which often contain anti-caking agents that can affect texture.
4. Incorporating Sour Cream:
   • Mix in sour cream towards the end of cooking. This adds a tangy flavor and enhances the creaminess of the soup without curdling.

Importance of Cooking the Potatoes Separately

Cooking the potatoes separately before adding them to the soup base has several benefits:

1. Prevent Overcooking:
   • By cooking potatoes separately, you can ensure they are tender without becoming overly mushy, which helps maintain a pleasant texture in the soup.
2. Control Consistency:
   • Separate cooking allows you to control the amount of starch released into the soup, helping achieve the desired thickness without making the soup too thick or gummy.
3. Flavor Development:
   • Pre-cooked potatoes can absorb the flavors of the broth and seasonings better when added later, ensuring a more flavorful end result.

How to Properly Blend the Soup for Desired Texture

Blending is crucial for achieving the right texture in baked potato soup:

1. Immersion Blender:
   • Use an immersion blender directly in the pot for easy and controlled blending. This allows you to puree as much or as little of the soup as desired, resulting in a smoother texture while retaining some chunks for a hearty feel.
2. Regular Blender:
   • For a smoother consistency, transfer a portion of the soup to a regular blender. Blend until smooth, then return it to the pot and stir to combine.
3. Blending in Batches:
   • If using a regular blender, blend the soup in batches to avoid overfilling and ensure a consistent texture.

Pro Tips for Perfect Baked Potato Soup

Best Cheese to Use and Why

The best cheese to use in baked potato soup is sharp cheddar. Sharp cheddar has a bold, tangy flavor that stands out against the creamy base of the soup, providing a rich, satisfying taste. Its higher fat content also melts smoothly, ensuring a velvety texture. Avoid using mild cheddar as it might not impart enough flavor, and experiment with other cheeses like Gruyère or smoked gouda for unique variations.

Avoiding Common Mistakes

1. Using Bagged Shredded Cheese:
   • Pre-shredded cheese often contains anti-caking agents like cellulose, which can prevent it from melting smoothly. Always use freshly grated cheese to ensure it melts evenly and incorporates fully into the soup.
2. Overcooking Potatoes:
   • Overcooked potatoes can become mushy and disintegrate, affecting the soup’s texture. Cook potatoes until just tender, and if necessary, finish cooking them in the soup to achieve the perfect consistency.
3. Adding Dairy Too Quickly:
   • Adding dairy products like cream or sour cream too quickly or at high heat can cause them to curdle. Gradually stir in dairy over low heat to maintain a smooth, creamy texture.

Tips for Reheating and Serving the Soup

1. Reheating:
   • When reheating baked potato soup, do so gently over low heat. Rapid heating can cause the soup to separate. Stir frequently to ensure even heating. If the soup thickens too much in the refrigerator, add a splash of chicken broth or milk to return it to the desired consistency.
2. Serving:
   • Serve the soup hot, garnished with crispy bacon, shredded cheese, and chopped chives or green onions. Adding a dollop of sour cream on top can enhance the creaminess and add a bit of tang.
3. Presentation:
   • For a cozy and inviting presentation, serve the soup in warm bowls. Accompany with crusty bread or a fresh salad for a complete meal.

Serving Suggestions 

Ideal Garnishes

1. Bacon:
   • Crispy bacon adds a savory crunch that contrasts beautifully with the creamy soup.
2. Chives or Green Onions:
   • Fresh chives or green onions provide a pop of color and a mild onion flavor that complements the soup.
3. Cheese:
   • A sprinkle of extra sharp cheddar cheese on top enhances the cheesy goodness of the soup and adds richness.

Pairing Suggestions

1. Bread:
   • Serve with crusty bread or warm rolls to soak up the delicious soup. Garlic bread or a rustic baguette pairs particularly well.
2. Salads:
   • A light, fresh salad can balance the richness of the soup. Consider a simple green salad with a tangy vinaigrette or a crisp Caesar salad for added texture and flavor.

Presentation Tips for a Cozy Meal

1. Warm Bowls:
   • Serving the soup in warm bowls helps maintain its temperature, enhancing the dining experience.
2. Rustic Touch:
   • For a cozy, rustic feel, serve the soup in ceramic bowls with a homey aesthetic. Consider using a wooden tray with a cloth napkin for added charm.
3. Toppings Bar:
   • Create a toppings bar with garnishes like bacon, chives, cheese, sour cream, and croutons. This allows guests to customize their soup to their liking, making the meal interactive and enjoyable.

Nutritional Information

Breakdown of Calories, Fats, Proteins, and Carbohydrates

A typical serving of baked potato soup (1 cup) contains approximately:

• Calories: 350-400
• Fats: 20-25 grams
• Proteins: 10-15 grams
• Carbohydrates: 30-35 grams

Health Benefits of the Ingredients Used

• Potatoes: Rich in potassium and vitamin C, supporting heart health and immune function.
• Bacon: Provides protein and essential fats, but should be consumed in moderation due to its high sodium content.
• Cheddar Cheese: Offers calcium and vitamin D, beneficial for bone health.
• Onions and Garlic: Contain antioxidants and have anti-inflammatory properties.

Modifications to Make the Soup Healthier

• Reduce Fat: Use low-fat milk or Greek yogurt instead of half-and-half.
• Lower Sodium: Use reduced-sodium chicken broth and limit added salt.
• Increase Fiber: Add extra vegetables like broccoli or spinach to boost fiber content.

Storage and Reheating Tips

Best Practices for Storing the Soup

Store baked potato soup in an airtight container to maintain freshness and prevent contamination. Allow the soup to cool to room temperature before refrigerating to avoid condensation, which can dilute the soup’s flavor.

Tips for Freezing and Reheating Without Losing Flavor

• Freezing: Portion the soup into freezer-safe containers, leaving some space for expansion. Label with the date and contents. Avoid adding dairy (cream, sour cream) before freezing, as it can separate. Add these ingredients when reheating.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over low heat, stirring frequently. If the soup is too thick, add a splash of chicken broth or milk to achieve the desired consistency. Gradually incorporate any dairy to prevent curdling.

How Long the Soup Can Be Kept in the Refrigerator or Freezer

• Refrigerator: Baked potato soup can be kept in the refrigerator for up to 3-4 days.
• Freezer: Properly stored, the soup can last in the freezer for up to 2-3 months.

Frequently Asked Questions

Can I use milk instead of half and half?

Yes, you can use milk instead of half and half, but the soup will be less creamy. For a richer texture, consider using whole milk or adding a bit of butter.

How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, gradually add more chicken broth or milk while reheating. Stir constantly to maintain a smooth consistency.

What can I use as a substitute for sour cream?

You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. For a dairy-free option, use a plant-based yogurt.

Can I make this soup in advance?

Yes, you can make the soup in advance. Store it in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat gently before serving.

How can I make this soup gluten-free?

To make the soup gluten-free, use a gluten-free flour blend or cornstarch instead of regular flour for the roux. Ensure all other ingredients, such as broth and bacon, are labeled gluten-free.

Baked Potato Soup

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• Author: Christine

Pin Recipe

Pin Recipe

Description

Baked potato soup is a creamy and hearty dish perfect for chilly days. Made with tender potatoes, crispy bacon, sharp cheddar cheese, and a touch of sour cream, this soup is both comforting and delicious. It’s easy to prepare and can be customized with your favorite toppings.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, equal to 2 lbs.
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 Tablespoon butter
• ¼ cup flour
• 3 ½ cups Chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

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Instructions

Prep Work

• Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.

Cooking Instructions

• Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
• While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
• Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
• Add garlic and butter and cook 1 more minute.
• Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
• Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
• Slowly add the half and half. Bring to a boil, then reduce to a simmer.
• Stir in the potatoes, then mix in the sour cream, and pepper.
• Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
• Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
• Garnish with chives and bacon, serve!

Notes

• Cheese: Freshly grate your cheese for better melting and texture.
• Consistency: Adjust the thickness of the soup by adding more broth or milk as needed.
• Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheating: Reheat gently on the stovetop, adding a splash of milk or broth to thin if necessary.