Make the Creamiest Baked Potato Soup

To make the creamiest baked potato soup ever, start with russet potatoes. Their starchy, fluffy texture creates the perfect creamy base.

Preheat the oven to 400°F and prick the potatoes a few times with a fork. Place them on a baking sheet and bake for about 50 minutes, until tender when squeezed. Let cool slightly, then cut in half lengthwise. Scoop the flesh into a bowl and mash with a potato masher or fork.

In a large pot, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook 1 minute. Whisking constantly, slowly add 4 to 6 cups chicken broth. Bring to a simmer, then whisk in 2 cups half and half or whole milk, 1/2 teaspoon each salt and black pepper, and the mashed potatoes.

Simmer until heated through, about 10 minutes. For extra creaminess, use an immersion blender to partially puree the soup right in the pot. Or for a chunkier soup, simply mash some of the potatoes against the side of the pot with a spoon.

Stir in 1 cup shredded cheddar cheese, 1/4 cup chopped chives and any other mix-ins you like, such as cooked and crumbled bacon, caramelized onions or sautéed mushrooms. Simmer until the cheese melts, about 2 minutes more.

Ladle the soup into bowls and top with extra cheese, chives, bacon and black pepper. Enjoy your creamy comfort! This soup also freezes great for up to 3 months. Simply reheat until bubbly, then add any fresh toppings.

Some tips for the creamiest soup:

•Use starchy russet potatoes which get fluffy when baked.
•Mash some of the potatoes to release their starch. •Use half and half or whole milk for extra creaminess. •Simmer the soup for at least 10 minutes to allow the flavors to blend and thicken. •Use an immersion blender to partially puree the soup. •Stir in cheese, chives and other mix-ins at the end and simmer until the cheese melts. •Add extra toppings like cheese, chives, bacon and pepper.

Step-by-Step Instructions for Perfect Baked Potato Soup

To make the creamiest baked potato soup, follow these simple steps:

1. Bake the potatoes.

Preheat your oven to 400°F. Wash and prick 4-6 russet potatoes with a fork, then place them on a baking sheet and bake for about 1 hour, until tender when pierced with a fork.

2. Make the broth.

In a large pot, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook, stirring constantly, until bubbly. Slowly whisk in 4 cups of chicken or vegetable broth and bring to a simmer.

3. Mash the potatoes.

When the potatoes are done, cut them in half lengthwise and scoop the flesh into the pot. Mash the potatoes into the broth. For extra creaminess, use an immersion blender, blender or food processor to puree some of the soup.

4. Stir in the dairy.

Whisk in 1 cup of milk or half and half and 1/2 cup of sour cream or cream cheese. You can add more dairy for an even creamier soup. Simmer until heated through, about 5 minutes.

5. Season and serve.

Stir in salt and pepper to taste. You can also add other toppings like shredded cheddar cheese, crumbled bacon, sliced scallions or chopped chives. Ladle the soup into bowls and enjoy your creamy comfort food!

Optional add-ins:

• Grated cheddar cheese

• Crumbled bacon

• Sliced scallions or chives

• Shredded cheese

• Croutons

This baked potato soup is perfect for a cozy night in. Make a batch to share with family and friends—it’s always a crowd pleaser!

Secrets to Creamy, Smooth Baked Potato Soup

To make the creamiest baked potato soup, there are a few secrets you need to know. The ingredients are simple—potatoes, broth, cream—but the techniques make all the difference.

Use starchy potatoes

Russet potatoes, also known as baking potatoes, are high in starch, which helps create a creamy and thick soup. Yukon golds or red potatoes won’t break down as well and your soup won’t achieve the same rich and velvety texture.

Simmer the potatoes

After dicing the potatoes, add them to the broth and simmer until very soft, about 15-20 minutes. As the potatoes cook, their starch is released into the broth, naturally thickening it. Using an immersion blender, blend about 2/3 of the potatoes right in the pot until smooth and creamy. ###Add cream and milk For extra creaminess, stir in heavy cream, half and half, milk or a combination. Start with 1 to 2 cups and add more to reach your desired consistency. The dairy also helps enhance the potato flavor in the soup.

Blend for extra smoothness

If you want an ultra-smooth and creamy soup, blend all of the potatoes and the cream until completely smooth and velvety. This works great if any family members prefer a soup without chunks. You can also blend just a portion of the soup to leave some small potato pieces.

Season generously

Potato soup needs robust seasoning to shine. Add salt, pepper, garlic powder, onion powder and any fresh or dried herbs you like such as rosemary, thyme, chives or parsley. You can also top the soup with cheese, bacon, chives, broccoli or caramelized onions.

Reheat carefully

When reheating the soup, do so gently over low heat, stirring frequently. You can also thin it out with a bit of milk or broth if it seems too thick. Be very careful not to boil the soup, or it may curdle. Enjoy your creamy baked potato soup!

Customize Your Baked Potato Soup

Once you’ve got the base recipe down, the fun really begins—customizing your baked potato soup! There are so many ways to make this comforting dish your own. Here are a few of our favorite additions and substitutions to try:

• Add extra veggies like broccoli, spinach, peas or corn. Diced ham, bacon or grilled chicken are also great sources of protein to mix in.

• Use different types of cheese for extra flavor, such as cheddar, Swiss, Gruyere or Gouda. You can also add cheese to individual bowls instead of mixing it into the whole pot.

• Mix in fresh or fried herbs like rosemary, thyme, chives or parsley for an herby kick.

• Add hot sauce, chopped chipotles in adobo or Sriracha to spice things up.

• Swap out the Russet potatoes for Yukon golds or sweet potatoes for extra creaminess and natural sweetness.

• Use broth (vegetable, chicken or beef) instead of half the milk or cream for a lighter version.

• Top your bowl with crispy fried shallots, scallions, bacon, croutons or potato chips for extra crunch.

• A dollop of sour cream, crème fraiche or Greek yogurt adds a cool, creamy finish.

• For a chunky soup, mash some of the potatoes and leave some cubes intact. Use an immersion blender to partially blend the soup.

The options are endless. Don’t be afraid to get creative and put your own personal spin on this comforting classic. Mix and match flavors and textures to create a baked potato soup masterpiece that’s uniquely you. Your friends and family will surely request seconds!

Store and Reheat Leftover Baked Potato Soup

Once you’ve enjoyed your creamy baked potato soup, you’ll likely have leftovers. Properly storing and reheating them is key to maintaining the flavor and texture.

Store any leftover baked potato soup in an airtight container, like Tupperware or glass storage containers with lids. Allow the soup to cool to room temperature before transferring to the storage container. Seal and refrigerate within 2 hours. The soup will last up to 5 days in the refrigerator.

When ready to reheat, you have a few options:

• Stovetop: Pour the soup into a saucepan and heat over medium, stirring frequently, until bubbly. Reduce the heat and simmer for a few minutes until heated through.

• Microwave: Transfer the soup to a microwave-safe bowl and reheat in 30 second bursts, stirring in between, until heated through. Be very careful removing the bowl from the microwave, as the soup and container will be extremely hot!

• Slow cooker: Pour the refrigerated soup into your slow cooker and heat on Low for 3 to 4 hours, stirring occasionally, until bubbly. This gentle reheating method works great if you want to reheat a large batch to serve a group.

A few tips for the best results:

• Be sure to stir the soup thoroughly after reheating before serving to ensure even heating.

• You may need to add a splash of milk or half and half when reheating to thin out the soup and restore its creamy texture. Start with 1/4 cup and stir to combine, adding more as needed.

• For extra flavor, top the reheated soup with shredded cheese, crumbled bacon, chopped chives, or diced potatoes.

• Reheated soup will not be quite as thick as when first made. This is normal—just adjust seasonings to taste and enjoy your creamy comfort food!

Leftover baked potato soup can be reheated and enjoyed for up to 1 week after initially preparing the recipe. Be sure to reheat the soup thoroughly until it reaches an internal temperature of at least 165 F. Enjoy!

FAQ (Frequently Asked Questions):

Can I make this soup ahead of time?

Absolutely! This creamy baked potato soup tastes even better the next day. You can make it up to 3 days in advance. Simply prepare the soup as instructed, let it cool, and refrigerate. When ready to serve, reheat the soup over medium heat until it's simmering, stirring frequently. You can also freeze the soup for up to 3 months.

Can I substitute half and half or milk for the heavy cream?

Yes, you can substitute half and half, whole milk, or 2% milk for some or all of the heavy cream. The soup will be slightly thinner but still creamy. For the best results, use:

• 1 1⁄2 to 2 cups half and half and 1 to 1 1⁄2 cups whole or 2% milk in place of the 3 cups heavy cream.

• 2 to 2 1⁄2 cups whole or 2% milk in place of the 3 cups heavy cream for a lighter version.

The soup may need additional salt and pepper for flavor. Add the dairy substitutes with the chicken broth in step 3.

What toppings go well with this soup?

Some delicious toppings for this baked potato soup include:

• Crispy bacon bits

• Shredded cheddar cheese

• Sour cream

• Chives

• Green onions

You really can't go wrong. Load it up with your favorite toppings for extra flavor and crunch.

Can I make this soup vegan?

To make a vegan baked potato soup, use vegetable broth instead of chicken broth and omit the heavy cream. Add 1 (15 ounce) can of white beans, drained and rinsed, with the broth for a creamy base. You can also blend some of the soup to make it thicker. Top the soup with nutritional yeast, vegan bacon bits, diced avocado, and fresh herbs. The soup may need additional seasoning with salt, pepper, garlic powder, and onion powder.

Recipe Notes:

To make this baked potato soup extra creamy and delicious, there are a few tips and tricks to keep in mind.

Use starchy potatoes

Choose russet potatoes, also known as baking potatoes. Their high starch content will help thicken the soup and give it an ultra creamy texture. Yukon golds can work in a pinch but may produce a slightly thinner soup.

Simmer the potatoes

After dicing the potatoes, add them to the simmering broth and cook until tender when pierced with a fork, about 15 minutes. This allows the potatoes to release their starch into the broth, creating a creamy base for the soup. Avoid boiling the potatoes which can cause them to get mushy. Simmering is key!

Puree some of the potatoes

Use an immersion blender to puree about 1/3 of the cooked potatoes right in the pot. This provides thickness without making the soup chunky. For an even smoother soup, puree 1/2 of the potatoes. Add the pureed potatoes back to the pot and stir to combine.

Add cream and cheese

For extra richness, stir in 1 to 2 cups of half and half or heavy cream and 1 to 2 cups of shredded cheddar cheese. Simmer the soup for a few minutes until the cheese melts and is well combined.

Garnish it up

Top your bowl of soup with crispy bacon, shredded cheese, sliced chives, sour cream, or crumbled potato chips for the perfect finish. A dollop of sour cream and fresh chives are my personal favorite!

Leftovers

This soup actually tastes better the next day as the flavors have time to blend and intensify. Store any leftover soup in an airtight container in the refrigerator up to 1 week. Enjoy!

Nutrition

A classic baked potato soup is comfort food at its best. As with any creamy soup, it does pack a lot of calories, fat and sodium, so enjoy it in moderation. However, baked potatoes themselves are very nutritious.

Vitamin C

A single medium russet baked potato contains about half of your daily vitamin C needs. Vitamin C is essential for immune function and healthy skin. It acts as an antioxidant, helping to prevent cell damage.

Potassium

Baked potatoes are also high in potassium, with about 20% of your daily needs in one medium potato. Potassium is important for heart health, blood pressure regulation, and preventing muscle cramps.

Fiber

One medium baked potato contains about 6 grams of fiber, which is 20-25% of your daily needs. Fiber helps keep you feeling full, and promotes regularity and digestive health.

Other Nutrients

Baked potatoes also provide folate, B vitamins, and minerals like manganese, magnesium and iron. The potato skin in particular is very nutritious, so leave it on if possible.

To boost the nutrition, top your baked potato with healthy fixings like:

•Greek yogurt or sour cream - Provides protein and calcium. •Brocoli florets - Adds extra vitamin C, folate and antioxidants. •Grated cheese - Cheese melts right into the potato, adding calcium, vitamin D and vitamin B12. •Chopped chives - Fresh chives give potatoes flavor, color and nutrients like vitamins A, C and K. •Baked beans - Beans add fiber, protein, iron and potassium.

While baked potato soup may be an indulgence, baked potatoes themselves can absolutely be part of a healthy diet when prepared properly and topped with nutritious ingredients. Enjoy your comfort food and all the health benefits that come with it!

Conclusion

Ultimately, this creamy baked potato soup really hits the spot. It's easy to make with simple ingredients, and the combination of potatoes, bacon, and cheese is simply divine comfort food. Top it with chives or your other favorite potato soup garnish, and you've got yourself a soul-warming bowl. So give this easy recipe a try - your belly will thank you. And you just may find yourself making this your new favorite cozy soup for chilly nights! It's sure to become a staple in your home that friends and family will request time and time again.