If you’re craving a dish that feels like a warm hug on a chilly day, look no further than Baked Potato Soup: The Creamy, Cozy Comfort You Need This Fall Recipe. This delightful soup brings together tender, fluffy potatoes and rich, velvety cheese in a way that’s both indulgent and soothing. Every spoonful wraps you in layers of flavor and texture, from the mellow sweetness of sautéed onions to the tangy punch of sour cream. It’s pure comfort food that’s as satisfying as it is simple to make, perfect for those cozy evenings when all you want is a bowl of goodness to warm your soul.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing the creamy texture, savory flavor, and satisfying heartiness of the soup. These simple staples come together to create a dish that feels luxurious without fuss.
- Russet potatoes: The star of the show with a fluffy texture that melds perfectly into the creamy base.
- Yellow onion: Adds a gentle sweetness and depth when sautéed, creating a flavorful foundation.
- Garlic: Brings a subtle aromatic kick that elevates the savory notes.
- Butter: Provides richness and helps soften the aromatics as they cook.
- All-purpose flour: Used to thicken the soup into a luscious, velvety consistency.
- Chicken broth: Adds savory umami and keeps the soup light yet flavorful.
- Whole milk or half-and-half: Contributes creaminess and smooth texture.
- Sour cream: Gives a slight tang and extra creaminess that brightens the soup.
- Sharp cheddar cheese: Infuses the soup with a rich, tangy sharpness that complements the potatoes.
- Salt and pepper: Essential seasonings to balance and enhance flavors.
- Optional toppings: Bacon, green onions, extra cheese, and chives add texture, flavor, and visual appeal.
How to Make Baked Potato Soup: The Creamy, Cozy Comfort You Need This Fall Recipe
Step 1: Bake and Prepare the Potatoes
Start by preheating your oven to 400°F and baking the pierced russet potatoes directly on the rack for 45 to 50 minutes. This method yields perfectly tender potatoes with a fluffy interior. Once cool enough to handle, peel and roughly mash them. These potatoes form the comforting, hearty base of your soup.
Step 2: Sauté Aromatics
In a large pot, melt the butter over medium heat and gently sauté the finely diced onion for about four minutes until translucent and sweet. Add the minced garlic and cook just 30 seconds longer to release its wonderful fragrance without overpowering the soup. This step builds the flavorful foundation that makes the soup truly shine.
Step 3: Create the Roux
Sprinkle the flour over the softened onions and garlic, stirring constantly for one to two minutes until it turns a golden hue. This process cooks out the raw flour taste and begins the thickening magic for your soup. Slowly whisk in the chicken broth to prevent lumps, creating a smooth, savory base.
Step 4: Combine and Simmer
Pour in the milk or half-and-half, then stir in the mashed potatoes. Let the mixture simmer gently, stirring occasionally to prevent sticking and to help the flavors meld together. This phase transforms simple ingredients into a luxuriously creamy and comforting soup.
Step 5: Add Cheese and Sour Cream
Reduce the heat and stir in the shredded sharp cheddar cheese and sour cream until everything is melted and smooth. These ingredients bring richness, slight tang, and a melt-in-your-mouth texture that make this soup irresistible. Season with salt and pepper to taste, adjusting according to your preference.
Step 6: Serve and Enjoy
Now ladle the soup into bowls and top with your favorite garnishes, such as crispy bacon bits, extra cheese, sliced green onions, or fresh chives. These toppings add vibrant color, crunchy texture, and bursts of flavor that elevate each spoonful into a special experience.
How to Serve Baked Potato Soup: The Creamy, Cozy Comfort You Need This Fall Recipe
Garnishes
Garnishes are your chance to add personality and extra layers to this classic soup. Crispy bacon pieces bring a smoky crunch, while freshly chopped green onions add a mild sharpness and color contrast. A sprinkle of extra cheddar or chives offers that perfect finishing touch, making each bowl gorgeous and flavorful.
Side Dishes
Pair this satisfying soup with warm, crusty bread or buttery dinner rolls to soak up every last drop. A simple green salad with a tangy vinaigrette helps to balance the richness and adds a refreshing counterpoint. For something heartier, roasted vegetables or a grilled cheese sandwich make delightful companions.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming presentation that’s as practical as it is stylish. Layer toppings separately and let guests customize their bowls, turning meal time into a fun, interactive experience. Garnishing with a drizzle of hot sauce or a dollop of sour cream swirl ramps up the visual appeal and flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to three days. Because of the dairy content, it’s best eaten soon after reheating for optimal texture and flavor. Give it a gentle stir before storing to keep ingredients evenly distributed.
Freezing
While you can freeze baked potato soup, do so with caution since dairy-heavy soups can separate upon thawing. If freezing, cool the soup completely and use freezer-safe containers. Thaw overnight in the fridge and gently reheat, stirring often to help recombine the ingredients as much as possible.
Reheating
When you’re ready to enjoy leftovers, warm the soup slowly over low heat on the stovetop. Stir frequently to prevent scorching and to encourage the soup’s creamy texture to come back to life. If the soup seems too thick, add a splash of milk or broth to loosen it up.
FAQs
Can I make Baked Potato Soup vegetarian?
Absolutely! Simply substitute the chicken broth for vegetable broth, and skip any bacon toppings or replace with vegetarian alternatives. The soup will still be rich and flavorful thanks to the cheese and sour cream.
What type of potatoes works best?
Russet potatoes are ideal because their starchy, fluffy texture breaks down well into the creamy soup base. Waxy potatoes won’t provide the same luscious texture that makes this soup special.
Can I use milk instead of half-and-half?
Yes, whole milk or half-and-half both work well, but half-and-half will give a richer texture. If you prefer a lighter version, milk is a perfect substitute without compromising much on creaminess.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. Just add it gradually while whisking to maintain the perfect creamy consistency.
Can Baked Potato Soup be made in a slow cooker?
Definitely! After baking and mashing the potatoes, add all ingredients except cheese and sour cream to the slow cooker, and cook on low for 4-6 hours. Stir in cheese and sour cream just before serving for best results.
Final Thoughts
This Baked Potato Soup: The Creamy, Cozy Comfort You Need This Fall Recipe is truly one of those dishes that feels like coming home. It’s simple yet indulgent, perfect for gathering around with loved ones and sharing warmth in every bowl. I encourage you to dive in and make this soup your own—you’ll find it a delicious, unbeatable way to celebrate all the cozy moments this season brings.
Print
Baked Potato Soup: The Creamy, Cozy Comfort You Need This Fall Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup combines tender baked potatoes with a rich blend of cheese, sour cream, and savory seasonings. Perfectly suited for chilly fall days, this hearty soup offers a velvety texture and customizable toppings that make it a cozy meal to enjoy with family and friends.
Ingredients
Main Ingredients
- 4 large russet potatoes, baked and peeled
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Optional Toppings
- Cooked bacon
- Green onions
- Extra shredded cheddar cheese
- Chives
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the russet potatoes with a fork several times, place them directly on the oven rack, and bake for 45 to 50 minutes until tender. Let them cool, then peel and roughly mash the potatoes.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely diced yellow onion and sauté for about 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Make the Roux: Sprinkle the all-purpose flour over the butter and onion mixture. Stir constantly for 1 to 2 minutes until the flour is golden and fully combined, forming a roux that will thicken the soup.
- Add Liquids and Potatoes: Slowly whisk in the chicken broth, ensuring no lumps form. Stir in the milk (or half-and-half) and the mashed potatoes. Allow the soup to simmer gently, stirring occasionally to prevent sticking and promote even cooking.
- Add Cheese and Sour Cream: Reduce the heat to low, then stir in the shredded sharp cheddar cheese and sour cream. Mix until the cheese has melted completely and the soup is smooth and creamy. Season to taste with salt and freshly ground black pepper.
- Serve and Garnish: Ladle the hot soup into bowls. Top with your favorite optional toppings such as cooked bacon, extra shredded cheese, chopped green onions, or fresh chives. Serve immediately for a warm, comforting meal.
Notes
- Bake the potatoes the day before to save time; store peeled mashed potatoes in the refrigerator until ready to use.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the thickness of the soup by adding more broth or milk if desired.
- Use sharp cheddar cheese for maximum flavor impact; mild cheddar can be substituted for a gentler taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.
