Baked Potato Soup
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Baked potato soup is a classic comfort food for good reason. Spoon up a bowl of this warm, cheesy soup tonight!
The other day it snowed. And snowed. And snowed. The flakes were so small that as time went on it was hard to see that anything was piling up, until the end of the day when we realized the porch was entirely covered.
Days like those call for soup, and one that is going to warm you completely.
I turn to creamy soups in times like those, comforting, blended varieties that always seem like they have more staying power than a brothy soup.
Don’t get me wrong, I love brothy soups, but black bean or carrot miso just seem so appropriate for cold weather.
Baked potato soup is one that my husband and I have enjoyed for years. Tender yellow potatoes are transformed into a cheesy, silky smooth soup that warms you from the inside out.
Once you add fresh herbs and a smattering of crispy bacon pieces, well… let’s just say your belly will be happy.
What potatoes do I use for soup?
When selecting potatoes to use in soup, choose varieties that are waxy and contain less starch.
I prefer to use smaller yellow or red potatoes. Yukon gold potatoes work very well for soup, especially if you choose to not blend the soup all the way and like bits of potato.
Russet potatoes, which have a lot of starch, are not good for soup. They have a low moisture content and are mealy instead of creamy. However, they will work in a pinch for soups that are blended, so if you only have russets you can still make this soup!
How do you make baked potato soup thicker?
If your soup isn’t thick enough after you’ve blended and added cheese, there are a few options for making it thicker,
Try adding cream or yogurt. Sour cream would work as well, and adds that familiar flavor from a classic loaded baked potato.
You can add cornstarch or flour by first making a slurry. Whisk together a small amount of the blended soup with the cornstarch until thick and blended completely, then whisk that into the rest of the soup. As you continue to cook the soup it will thicken.
What toppings can I put on potato soup?
In my house we love dishes that we can customize to our liking, so this soup is perfect for our topping addictions!
I serve this classically with shredded cheese, chopped chives, and chopped cooked bacon.
My husband likes to add sour cream and hot sauce sometimes. We also keep the pepper grinder on the table for some fresh cracked pepper on top.
You could even offer croutons, crispy fried onions, thinly sliced jalapenos, or whatever you fancy on your favorite soups.
Can I freeze baked potato soup?
Typically potato soup doesn’t freeze well, because the potatoes will soak up any extra moisture. The soup can also become grainy when reheating. Soups with dairy also can separate and lose their creaminess.
I recommend storing leftovers in the refrigerator and eating them within 3 days.
If you do want to freeze the soup, let it cool completely, then portion into individual containers.
Leave space at the top to allow for expansion. You can also pour the soup into special freezer-safe containers, and then once frozen, seal the bricks using a vacuum sealer.
To reheat, empty the contents into a saucepan and let come to a simmer, stirring often to recombine flavors.
Baked Potato Soup
- 4 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 pounds potatoes, peeled and diced
- 4 cups vegetable stock
- 2 cups milk
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup minced fresh chives
- 2 cups shredded cheddar cheese
- Chopped cooked bacon
- Melt butter in a large stockpot over medium heat. Add onion and cook until translucent, then stir in garlic and cook until fragrant, about 30 seconds.
- Stir in potatoes. Add a small amount of vegetable broth and stir, scraping bottom to loosen any stuck bits of onion, then add remaining broth, milk, and thyme. Bring to a boil, then cover and simmer for 1 hour.
- In batches, puree soup in a blender (or use an immersion blender), then pour back into stockpot. Taste and add salt and pepper to taste.
- Add cheese and whisk until completely melted. Simmer 10 minutes. Serve with bacon and extra cheese and chives sprinkled on top, if desired.
The soup sounds irrestable. What are the serving size, like 1 cup? How much bacon do you use? How much sour cream would you use? Can’t wait to make it. And Yucan potatos are the best.
Hi Carla! A serving is about a cup and a half. I usually use 4 slices of thick cut bacon, but if your bacon is thinner or you just love it, you might want more! For the sour cream, it’s just for topping, so you can use as much or as little as you like. An 8-ounce container should be plenty to serve everyone.
This soup recipe looks very tasteful and easy to make! Thank you!