Delicious Baked Potato Soup to Warm Your Soul (Easy, Creamy, and Loaded)

Here’s a quick, 100-word recipe summary of this Homemade Soup Recipe. First, bake 4 large russet potatoes at 400°F for 45 minutes, then let them cool. Scoop out the flesh and chop half, keeping the rest chunky. In a pot, sauté 1 diced onion and 2 cloves garlic, add 4 cups chicken broth and potatoes, then stir in 1 cup milk, ½ cup sour cream, and 1½ cups shredded cheddar until smooth. Top with crumbled bacon, chopped chives, and fresh ground pepper. For a Potato Soup Crock Pot twist, transfer everything to a slow cooker on low for 2 hours. Serve hot and enjoy an Easy Baked Potato Soup tonight!

Baked Potato Soup delivers unbeatable comfort any day of the week. Creamy, hearty, and loaded with flavor, this Baked Potato Soup Recipe starts with tender baked russet potatoes, then blends them with savory broth, melted cheese, and crisp bacon. Moreover, it transforms simple pantry staples into a cozy meal that the whole family will love. Whether you’re craving Sopa De Papa after a chilly day or craving a quick Potato Soup Easy dinner, this recipe provides a crowd-pleasing hit in under an hour. Let’s dive in and discover how easy it is to make your new go-to Loaded Baked Potato Soup!

The Story & Inspiration Behind Baked Potato Soup

A Personal Memory

I still remember the first time I served Baked Potato Soup to my kids. It was a chilly Sunday afternoon, and the kitchen smelled of roasting potatoes and sizzling bacon. My little ones bounced around the island, eager to stir in the cheese. That day, I tested an Easy Baked Potato idea by swapping half the milk for broth—and they loved it. Since then, every time I hear “sopa de papa,” I flash back to that warm, laughter-filled afternoon. I knew I had to share this Loaded Potato Soup with you, because food and family go hand in hand.

Why This Recipe Matters

This Baked Potato Soup Recipe matters because it blends nostalgia with everyday ease. You don’t need gourmet skills; instead, you rely on simple ingredients and straightforward steps. For example, baking potatoes unlocks deep flavor, while blending half the batch keeps it creamy yet rustic. Plus, you can adapt it for vegans, low-carb diets, or a Potato Soup Crock Pot approach. As a mom and home cook, I aim to inspire you to create your own soup traditions. Moreover, this recipe embodies my passion for Homemade Soup Recipes that comfort, nourish, and bring people together.

Ingredients & Instructions

Ingredients You Need for Baked Potato Soup

Ingredient	Quantity
Russet potatoes, large	4
Unsalted butter	2 tbsp
Yellow onion, diced	1 medium
Garlic cloves, minced	2
Chicken broth	4 cups
Whole milk	1 cup
Sour cream	½ cup
Cheddar cheese, shredded	1½ cups
Bacon, cooked & crumbled	4 slices
Green onions, sliced	2
Salt & pepper	To taste

Step-by-Step Instructions for Baked Potato Soup

1. Preheat the oven to 400°F. Meanwhile, scrub potatoes clean and pierce with a fork.
2. Place potatoes on a baking sheet and bake 45–50 minutes until tender inside.
3. Let potatoes cool slightly, then halve and scoop out the flesh. Chop half into chunks.
4. In a large pot over medium heat, melt butter and sauté onion for 3 minutes. Add garlic and cook 1 more minute.
5. Pour in chicken broth and stirred potatoes. Bring to a simmer for 10 minutes.
6. Use an immersion blender on half the soup until smooth; leave the rest chunky.
7. Stir in milk, sour cream, and shredded cheddar. Cook until cheese melts and soup thickens.
8. Season with salt and pepper. Ladle into bowls and top with bacon and green onions.

Tips, Variations, and Serving Ideas

Smart Swaps & Variations

First, you can swap chicken broth for vegetable broth to make a vegetarian base. Next, use almond milk or oat milk instead of dairy for a lighter soup. Additionally, try a Loaded Baked Potato Soup twist by mixing in corn and diced ham. For keto diets, replace potatoes with cauliflower florets and use heavy cream. Meanwhile, spice lovers can add a dash of cayenne or smoked paprika. Finally, make a Potato Soup Crock Pot version: transfer all ingredients after step 3 into a slow cooker and cook on low for 2–3 hours.

Serving Suggestions

Serve this Baked Potato Soup with warm crusty bread or garlic toast for dipping. Moreover, pair it with a simple green salad dressed in lemon vinaigrette. You can garnish each bowl with extra chives, shredded cheese, or a dollop of Greek yogurt. To meal-prep, portion soup into airtight containers and refrigerate up to 4 days. For freezing, cool completely and freeze in freezer-safe bags for up to 3 months. When ready, thaw overnight and reheat gently on the stove, adding a splash of milk if needed.

Health Benefits of Baked Potato Soup

Baked Potato Soup offers surprising nutrition alongside its cozy appeal. First, russet potatoes provide vitamin C, potassium, and fiber for digestive health. Moreover, the skin delivers even more nutrients, so consider leaving small chunks unpeeled. Next, the soup’s protein comes from cheddar cheese, sour cream, and bacon—ingredients that fuel muscle repair and sustained energy. For a lighter spin, swap half the dairy for Greek yogurt and reduce butter. Additionally, using low-sodium broth keeps sodium in check. Overall, this Homemade Soup Recipe fits balanced meal plans by combining complex carbs, quality protein, and healthy fats. Therefore, you can enjoy comfort food while still meeting wellness goals.

Conclusion

This Baked Potato Soup Recipe brings warmth, flavor, and nostalgia to your table any night of the week. By blending baked potatoes with creamy broth, tangy sour cream, and melty cheddar, you create a bowlful of comfort that feels homemade yet special. Moreover, you can easily adapt it—whether you crave a Potato Soup Crock Pot version, a Sopa De Papa twist, or a keto-friendly swap. Remember, cooking is about connection and creativity, so involve your family or friends. And if you share your own variations, you’ll keep tradition alive. Let’s embrace this soup as a way to celebrate simple ingredients and make sweet memories together!

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FAQs About Baked Potato Soup

Can I make this soup ahead of time?

Yes, you can prepare the soup up to a day in advance. Store it in the refrigerator, then gently reheat on the stove, adding a splash of milk if it thickens too much.

How do I make a vegan version?

Use vegetable broth, swap dairy milk for oat or almond milk, replace sour cream with cashew cream, and omit bacon. You can also stir in vegan cheese for that melty texture.

What’s the best way to thicken the soup?

Blending half the soup with an immersion blender adds natural thickness. Alternatively, whisk 1–2 tablespoons of flour or cornstarch into a little cold milk, then stir it into the simmering soup.

Can I use this in a crock pot?

Absolutely! After prepping ingredients through step 3, transfer everything to a slow cooker. Cook on low for 2–3 hours, then stir in dairy and cheese before serving.