Baked Potato Soup is your answer when you crave something creamy, cozy, and so comforting. The heartiness of baked potatoes with the rich creaminess of a dreamy soup is heavenly! Learn how to make the best baked potato soup with step by step and video. This Soup recipe is one you’ll be making on repeat 🙂
We can’t get enough Soup Recipes. It’s like the Ultimate comfort food–especially int he cold weather. Today’s baked potato soup is one that fits so WELL into being real comfort. We especially make this when we have leftover Baked Potatoes, and if not, then we make a fresh batch of Air Fryer Baked Potato.
What is a Baked Potato Soup?
While so many of us are familiar with potato leek soup, today’s recipe is quite different. A baked potato soup is made using baked potatoes only. So it’s an onion and garlic based béchamel base, and a creamy stock-milk-cream combo is used to make the soup.
The soup is then enriched with sour cream and cheddar cheese. It’s a rich, creamy and velvety bowl of comfort food where you taste the deep potato flavor. We love a garnish of more cheese, chives or scallions and crumbly spicy Turkish sausage bits. Although classically bacon is used here, we’ve LOVED the swap to the crumbly spicy sausage!
Why You’ll Love A Loaded Baked Potato Soup
- It tastes like rich potatoes more than soup or broth.
- Making this soup is the best way to use leftover Baked Potatoes.
- Even if you don’t have leftovers, making Air Fryer Baked Potato is 50% less time.
- The soup recipe is super rich, creamy and luscious.
- It’s super filling and hearty.
- It has a smokey flavor from the sautéed spicy sausages or bacon.
- The cheddar cheese adds a cheesy flavor, so if you use sharp or mild, keep in mind it will influence the soup flavor.
- The soup has all the ingredients and flavor of a baked potato including sour cream, cheese, bacon bits and green onions!
Ingredients You’ll Need
- Air Fryer Baked Potatoes — I can’t stress enough how amazing this recipe is! It’s the perfect baked potato, with the crispiest skin and the softest pillowy cooked potatoes. On top of that, it’s less mess and cooks in 50% less time than baking in an oven. So by ALL MEANS, try it!
Soup Base Ingredients:
- Turkish Sausage or Bacon. For smokey flavor, and part of the toppings.
- Butter. The base of the soup.
- Onions and Garlic. Aromatics to flavor the soup base.
- Flour. To thicken the soup and create a béchamel.
- Stock and Milk. The liquid used in the soup.
- Cream. To make the soup rich
- Cheese. For flavor and also for thickening the soup.
- Sour cream. It adds a creamy feel to baked potato soup just like baked potatoes.
How to Make Baked Potato Soup
While you can prepare this soup in a slow cooker or crockpot, today’s we’ve made it in a pan on the stove. It’s about 30 minutes start to finish is your Air Fryer Baked Potato is ready.
The slow cooker method allows for a more hands-off approach, letting the flavors meld together as the soup cooks gently over several hours. On the other hand, the one-pot method is perfect for those who prefer a more straightforward approach, simply cooking everything together in one pot. Either way, you’re guaranteed a bowl of luscious, creamy baked potato soup that’ll have everyone begging for seconds!
Preparing Your Potatoes
- Have your Air Fryer Baked Potatoes ready or use leftovers if you have any.
Cook the Bacon/Sausage
- We LOVE substituting bacon with this Turkish spicy sausage. It’s far more flavorful, has the same crisp texture and has a spice kick which bacon doesn’t have. You may of course however use bacon if it’s your preference. If you’ve never attempted at making sausage at home– check our Lamb Sausage article and video for inspo! SO GOOD!
- You’ll start cooking the sausage or bacon in the SAME pot that you’ll be cooking the soup in. Crumbling the bacon in that pan adds immense flavor to the soup.
- Once cooked through and crispy, you will remove the crumbled sausage or bacon onto a separate plate. Don’t clean off the pan as you will use the oils at the bottom of the pan to create a base flavor for the soup.
Make the Soup Base
- Building layers of flavor is a key step to enhance your baked potato soup. Start by sautéing onions in butter and add in some fresh thyme. Don’t rush this step as I always say, check the Tortellini Soup and see why! It’s essential for optimal sweet onion flavors.
- The garlic is added the last minute of cooking the onions. And then the flour is tossed in. Notice how lightly golden the onions are. You want to achieve this color before proceeding.
- Now cook the flour as well! Toasting the flour before adding the liquid is KEY to a flavorful soup.
- You’ll now switch to the whisk and slowly add in the stock at first. Make sure the flour is entirely dissolved into the stock before adding in the milk.
- Milk is now added to the soup base while whisking.
- Sour cream goes next in to the soup, also while whisking and brining the soup to a soft boil.
- As it boils, the soup will begin to thicken, so whisking during that time is essential to avoid any lumps.
- Now drop the temperature and let the soup simmer for 5 minutes before adding in the cheese. Whisk to dissolve the cheese as well.
- The final element for a creamy soup is now added: the cream. You can use cooking cream , table cream, heavy cream or half n half. Remember the soup is rich enough, but the cream adds a luscious velvety texture. You’ll need just a little bit.
Adding the Potatoes
- The baked potato soup is now ready for the star ingredient : the baked potato. Peel and chop the baked potatoes into an inch cubes and add them right into the soup pot.
- Use a potato masher and coarsely mash the potatoes into the soup as it cooks. You’ll aim for a chunky soup base where you can taste chunks of potatoes immersed in a silky soup.
Topping and Garnishing the Soup
No loaded baked potato soup is complete without irresistible toppings and garnishes. Not only do they add an extra layer of flavor, but they also make your dish look like a work of art. So, don’t be shy – pile on those toppings and garnishes like there’s no tomorrow!
- Cheese
- Cooked bacon or Sausage
- Sliced green onions
Your loaded baked potato soup is now ready to be enjoyed! Ladle it into bowls and top each serving with a sprinkle of shredded cheese, green onions, black pepper, and a generous scattering of crispy bacon pieces.
Grab a spoon, cozy up on your couch, and savor each comforting bite of this delectable soup. The creamy texture, savory flavors, and toppings will make this soup recipe a favorite in your household.
Baked Potato Soup Tips and FAQ
- Start with Air Fryer Baked Potatoes. ALWAYS. I can’t recommend this recipe enough!
- While you can make it using bacon, we have fallen in LOVE with Spicy Turkish Sausage crumbles for this recipe. If you can find that at any ethnic store, it’s worth trying!
- Use one pan for the crumbling the bacon and making the soup. The flavors will infuse beautifully.
- Do not rush the onion caramelization process, this is to create a sweet onion taste rather than a strong astringent one.
- Similarly, make sure you cook the raw flour for a few minutes until toasty before adding in the stock to avoid a raw flour taste.
- Whisk the soup as you start to add in the liquids to avoid any lumps.
- Use any type of cream or half n half for the final velvety texture.
- A potato masher is best to create chunks of soft potatoes without over mashing them.
What to Serve with Baked Potato Soup
We love our Ultimate Garlic Bread recipe and it’s a CROWD pleaser too! A crisp Salad like Peach Burrata Salad to brighten the flavors.
Storing and Reheating Your Soup
You’ve prepared a big pot of loaded baked potato soup and might be wondering about the best ways to store and reheat the leftovers without losing flavor and texture. Fear not, for we have the answers! Store your soup in an airtight container in the refrigerator for up to 3-5 days, or freeze it for up to three months.
When it’s time to reheat your soup, simply thaw it overnight in the fridge and gently heat it up in a saucepan over low heat, stirring occasionally. This method ensures that all the yummy flavors and textures remain intact, allowing you to enjoy your soup as if it were freshly made.
Making Your Soup Gluten-Free and Vegetarian
Dietary restrictions need not prevent anyone from savoring a delicious bowl of baked potato soup. To make the soup gluten-free, simply replace flour with gluten-free alternatives such as cornstarch, tapioca starch, or rice flour. Additionally, be sure to use gluten-free vegetable broth.
For a vegetarian or vegan version of the soup, replace traditional dairy with dairy free milk. Toppings can be swapped with vegan alternatives like vegan cream cheese, vegan cheddar cheese, or a homemade cashew cheese sauce.
How do you thicken baked potato soup?
The soup is naturally thickened as the base is made of béchamel — a butter flour stock/milk base. Furthermore, the cheese, cream and sour cream, along with the potatoes all contribute to the thickness of this luscious soup.
What is the best potatoes for soup?
For the best potato soup around, try using Russets. They are the best candidate for Air Fryer Baked Potato.
Get creative with toppings
While bacon, cheddar cheese, and chives are traditional toppings for loaded baked potato soup, don’t be afraid to get creative! Consider adding crispy fried onions for an extra crunch or diced avocado for a creamy twist. Experimenting with different toppings allows you to customize your soup according to your taste preferences.
Don’t overcook the potatoes
To ensure that your loaded baked potato soup has just the right consistency – creamy with chunks of tender potatoes – be mindful not to overcook them. Keep an eye on your pot as you simmer the potatoes; they should be soft enough to break apart with a fork but still hold their shape.
How do I achieve a creamy texture without adding heavy cream?
For those looking for lighter options or avoiding dairy, there are alternative methods to create a luscious texture without heavy cream. One approach is to use a combination of milk and Greek yogurt, which adds tanginess and creaminess. Another option is to blend some of the potatoes with the broth and then stir it back into the soup, creating a thick and creamy base.
Can I make baked potato soup in a slow cooker?
Absolutely! Loaded baked potato soup can be easily prepared in a slow cooker for maximum convenience. Simply combine all the ingredients in the slow cooker, set it to low heat, and let it simmer for several hours until the potatoes are tender. The flavors will meld together beautifully, resulting in an incredibly flavorful soup.
Variations of Baked Potato Soup
Broccoli Cheddar Baked Potato Soup
For those who adore the classic combination of broccoli and cheddar, this variation takes loaded baked potato soup up a notch. Simply add steamed broccoli florets to your base recipe along with a generous helping of shredded cheddar cheese. The result is a creamy and flavorful soup that combines two beloved comfort foods into one bowl.
Loaded Sweet Potato Soup
If you’re looking for a slightly sweeter twist, try making loaded sweet potato soup. Substitute regular potatoes with roasted sweet potatoes and add a touch of cinnamon and nutmeg to complement their natural sweetness. Top it off with marshmallows, pecans, or even a drizzle of maple syrup for an extra treat.
Soup Recipes
Tortellini Soup
Chicken Gnocchi Soup
Chickpea Soup
Best Minestrone Soup
Butternut Squash Soup Recipe
White Bean Soup Recipe
More : Soup Recipes
Baked Potato Soup
Baked Potato Soup is your answer when you crave something creamy, cozy, and so comforting. The heartiness of baked potatoes with the rich creaminess of a dreamy soup is heavenly! Learn how to make the best baked potato soup with step by step and video. This Soup recipe is one you'll be making on repeat 🙂
Ingredients
Baked Potatoes
- 4 Baked Potatoes BEST RECIPE HERE
Bacon / Sausage
- 1 cup bacon or spicy sausage diced into half inch chunks
Soup Base
- 3 Tablespoons Butter unsalted
- 1 onion Finely diced
- 2 thyme sprigs, or 1/2 teaspoon dried
- 3 garlic cloves minced
- 1/4 cup flour
- 2 cups Stock
- 1 1/2 cups Milk
- 1/2 teaspoon salt and pepper
- 1/2 cup Sour cream
- 1 cup Cheddar cheese shredded
- 2/3 cup Cream
Garnish
- Bacon / Turkish Sausage Crumbles
- 3 Scallions sliced
- 2/3 cup cheddar cheese shredded
Instructions
-
Have your Air Fryer Baked Potatoes ready or use leftovers if you have any.
-
Cut the bacon or sausages into bits
-
You'll start cooking the sausage or bacon in the SAME pot that you'll be cooking the soup in. Crumbling the bacon in that pan adds immense flavor to the soup.
-
Once cooked through and crispy, you will remove the crumbled sausage or bacon onto a separate plate. Don't clean off the pan as you will use the oils at the bottom of the pan to create a base flavor for the soup.
-
Make the Soup Base. Start by sauteeing the onions and butter with fresh thyme over medium heat. It should be translucent and lightly golden.
This process is about 8-9 minutes. Don't rush it.
-
The garlic is added the last minute of cooking the onions. And then the flour is tossed in.
-
Now cook the flour as well! Toasting the flour before adding the liquid is KEY to a flavorful soup.
-
You'll now switch to the whisk and slowly add in the stock at first. Make sure the flour is entirely dissolved into the stock before adding in the milk.
-
Milk is now added to the soup base while whisking.
-
Sour cream goes next in to the soup, also while whisking and brining the soup to a soft boil.
-
As it boils, the soup will begin to thicken, so whisking during that time is essential to avoid any lumps.
-
Now drop the temperature and let the soup simmer for 5 minutes before adding in the cheese. Whisk to dissolve the cheese as well.
-
The final element for a creamy soup is now added: the cream. You can use cooking cream , table cream, heavy cream or half n half. Remember the soup is rich enough, but the cream adds a luscious velvety texture. You'll need just a little bit.
-
The baked potato soup is now ready for the star ingredient : the baked potato. Peel and chop the baked potatoes into an inch cubes and add them right into the soup pot.
-
Use a potato masher and coarsely mash the potatoes into the soup as it cooks. You'll aim for a chunky soup base where you can taste chunks of potatoes immersed in a silky soup.
-
Topping and Garnishing the Soup
-
Load the Baked Potato Soup with your favorite ingredients. It's now ready to be enjoyed!
-
Grab a spoon, cozy up on your couch, and savor each comforting bite of this delectable soup. The creamy texture, savory flavors, and toppings will make this soup recipe a favorite in your household.
Recipe Video
Recipe Notes
Baked Potato Soup Tips and FAQ
Start with Air Fryer Baked Potatoes. ALWAYS. I can't recommend this recipe enough!
While you can make it using bacon, we have fallen in LOVE with Spicy Turkish Sausage crumbles for this recipe. If you can find that at any ethnic store, it's worth trying!
Use one pan for the crumbling the bacon and making the soup. The flavors will infuse beautifully.
Do not rush the onion caramelization process, this is to create a sweet onion taste rather than a strong astringent one.
Similarly, make sure you cook the raw flour for a few minutes until toasty before adding in the stock to avoid a raw flour taste.
Whisk the soup as you start to add in the liquids to avoid any lumps.
Use any type of cream or half n half for the final velvety texture.
A potato masher is best to create chunks of soft potatoes without over mashing them.
What to Serve with Baked Potato Soup
We love our Ultimate Garlic Bread recipe and it's a CROWD pleaser too! A crisp Salad like Peach Burrata Salad to brighten the flavors.
Storing and Reheating Your Soup
You’ve prepared a big pot of loaded baked potato soup and might be wondering about the best ways to store and reheat the leftovers without losing flavor and texture. Fear not, for we have the answers! Store your soup in an airtight container in the refrigerator for up to 3-5 days, or freeze it for up to three months.
When it’s time to reheat your soup, simply thaw it overnight in the fridge and gently heat it up in a saucepan over low heat, stirring occasionally. This method ensures that all the yummy flavors and textures remain intact, allowing you to enjoy your soup as if it were freshly made.
Making Your Soup Gluten-Free and Vegetarian
Dietary restrictions need not prevent anyone from savoring a delicious bowl of baked potato soup. To make the soup gluten-free, simply replace flour with gluten-free alternatives such as cornstarch, tapioca starch, or rice flour. Additionally, be sure to use gluten-free vegetable broth.
For a vegetarian or vegan version of the soup, replace traditional dairy with dairy free milk. Toppings can be swapped with vegan alternatives like vegan cream cheese, vegan cheddar cheese, or a homemade cashew cheese sauce.
How do you thicken baked potato soup?
The soup is naturally thickened as the base is made of béchamel -- a butter flour stock/milk base. Furthermore, the cheese, cream and sour cream, along with the potatoes all contribute to the thickness of this luscious soup.
What is the best potatoes for soup?
For the best potato soup around, try using Russets. They are the best candidate for Air Fryer Baked Potato.
Get creative with toppings
While bacon, cheddar cheese, and chives are traditional toppings for loaded baked potato soup, don't be afraid to get creative! Consider adding crispy fried onions for an extra crunch or diced avocado for a creamy twist. Experimenting with different toppings allows you to customize your soup according to your taste preferences.
Don't overcook the potatoes
To ensure that your loaded baked potato soup has just the right consistency – creamy with chunks of tender potatoes – be mindful not to overcook them. Keep an eye on your pot as you simmer the potatoes; they should be soft enough to break apart with a fork but still hold their shape.
How do I achieve a creamy texture without adding heavy cream?
For those looking for lighter options or avoiding dairy, there are alternative methods to create a luscious texture without heavy cream. One approach is to use a combination of milk and Greek yogurt, which adds tanginess and creaminess. Another option is to blend some of the potatoes with the broth and then stir it back into the soup, creating a thick and creamy base.
Can I make baked potato soup in a slow cooker?
Absolutely! Loaded baked potato soup can be easily prepared in a slow cooker for maximum convenience. Simply combine all the ingredients in the slow cooker, set it to low heat, and let it simmer for several hours until the potatoes are tender. The flavors will meld together beautifully, resulting in an incredibly flavorful soup.
Variations of Baked Potato Soup
Broccoli Cheddar Baked Potato Soup
For those who adore the classic combination of broccoli and cheddar, this variation takes loaded baked potato soup up a notch. Simply add steamed broccoli florets to your base recipe along with a generous helping of shredded cheddar cheese. The result is a creamy and flavorful soup that combines two beloved comfort foods into one bowl.
Loaded Sweet Potato Soup
If you're looking for a slightly sweeter twist, try making loaded sweet potato soup. Substitute regular potatoes with roasted sweet potatoes and add a touch of cinnamon and nutmeg to complement their natural sweetness. Top it off with marshmallows, pecans, or even a drizzle of maple syrup for an extra treat.
Creamy and delicious potato soup recipe. Thanks alot for sharing.
My family loves this soup! The flavors all mix together perfectly and we do both bacon and spicy sausage!
We got 14 inches of snow yesterday and this was the perfect warming comfort food after shoveling!
I absolutely couldn’t get enough of this soup. So delicious and truly comfort food!
Wonderful soup recipe! So cozy and perfect for right now because it’s still SO cold where we are!
This baked potato soup is delicious! Comforting and warming to the soul!
The flavor was rich and creamy, and the bacon on top added the perfect crunch. This will definitely be a go-to recipe for chilly nights.