Baked Potato Soup – The Cozy Cook | Fall soup recipes, Easy soup recipes, Recipes

There’s something about the first crisp breeze of autumn that sends me straight to the kitchen, craving the kind of meal that warms you from the inside out. Last weekend, as golden leaves swirled past my window, I found myself digging through my grandmother’s old recipe box—the one with the chipped corners and handwritten notes in the margins. That’s when I rediscovered her baked potato soup recipe, scrawled on a butter-stained index card. One taste, and I was transported back to her cozy kitchen table, where every spoonful felt like a hug. Today, I’m sharing my slightly updated version of that beloved recipe—creamy, comforting, and perfect for sweater weather.

Ingredients You’ll Need

• 4 large russet potatoes – The starchier, the better for that velvety texture. Scrub them well—we’re keeping the skins on for extra flavor and nutrients!
• 6 slices thick-cut bacon – Because everything’s better with bacon. Save the rendered fat—it’s liquid gold for sautéing.
• 1 yellow onion, diced – Sweet and mellow when cooked down, the perfect base note.
• 4 cloves garlic, minced – My grandma would gasp at this quantity (she preferred subtlety), but trust me, it makes the soup sing.
• 4 cups chicken broth – Homemade if you have it, but a good quality store-bought works beautifully.
• 1 cup heavy cream – The indulgent touch that takes this from good to “can I have thirds?”
• 1 1/2 cups shredded sharp cheddar – Aged cheddar adds depth, but any melty cheese will do in a pinch.
• 1/2 cup sour cream – Stirred in at the end for tangy brightness.
• 2 tbsp butter – Because butter makes everything better.
• 1 tsp smoked paprika – The secret weapon that adds a whisper of campfire coziness.
• Salt and pepper to taste – Don’t be shy—potatoes need generous seasoning.

Let’s Make Some Magic

1. Prep your potatoes: Dice them into 1/2-inch cubes (no need to peel—those skins add texture and nutrients). Soak in cold water for 10 minutes to remove excess starch, then drain well. This little trick prevents the soup from becoming gluey.
2. Bacon time: In your favorite soup pot (I use my enameled cast iron), cook bacon over medium heat until crispy. Transfer to paper towels, but leave about 2 tablespoons of that glorious fat in the pot.
3. Sauté the aromatics: Add onions to the bacon fat with a pinch of salt. Cook until translucent, about 5 minutes, then stir in garlic just until fragrant—about 30 seconds. That sizzle and smell? That’s the sound of comfort.
4. Potatoes join the party: Toss in your drained potatoes along with the smoked paprika. Stir to coat everything in that spiced bacon fat. The paprika will bloom in the oil, releasing its smoky sweetness.
5. Simmer to perfection: Pour in chicken broth, scraping up any browned bits from the bottom (that’s flavor gold!). Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender but not mushy. I like to mash about half the potatoes right in the pot with a wooden spoon for varied texture.

At this point, your kitchen should smell like a cozy café on a rainy day. Take a moment to inhale deeply—that’s the scent of memories being made. In part two, we’ll finish our soup with creamy additions and all the delicious toppings!

Pro Tips, Variations, and Substitutions

This Baked Potato Soup is wonderfully forgiving, so don’t hesitate to make it your own! Here are some ideas to customize it:

• Creamier texture: For an extra velvety soup, blend half of it with an immersion blender before adding the cheese and sour cream.
• Dairy-free option: Swap the milk for unsweetened almond or oat milk, and use dairy-free cheese and sour cream alternatives.
• Extra veggies: Stir in sautéed mushrooms, spinach, or roasted cauliflower for added nutrition.
• Spice it up: A pinch of cayenne or smoked paprika adds a warm, smoky kick.
• Bacon lovers: Crumble extra crispy bacon on top for a salty, crunchy finish.

What to Serve with Baked Potato Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it even more satisfying. Try these cozy companions:

• A warm, crusty loaf of garlic bread or buttery dinner rolls for dipping.
• A crisp green salad with a tangy vinaigrette to balance the richness.
• Grilled cheese sandwiches—because soup and grilled cheese are a match made in comfort food heaven.
• Roasted Brussels sprouts or steamed broccoli for a veggie boost.

Storage and Reheating Tips

This soup keeps beautifully, making it perfect for meal prep or leftovers. Here’s how to store and reheat it:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to loosen it.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely! Sauté the onions and garlic first, then add all ingredients (except dairy) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheese and sour cream at the end.

Can I use leftover baked potatoes?

Yes! Leftover baked potatoes work perfectly. Just chop them into small pieces and add them toward the end of cooking to prevent them from becoming mushy.

Is this soup gluten-free?

It can be! Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch as a thickener.

How can I make it vegetarian?

Skip the bacon and use vegetable broth instead of chicken broth. For extra flavor, add a dash of liquid smoke or smoked paprika.

Final Thoughts

There’s something so comforting about a bowl of creamy, hearty Baked Potato Soup—especially when the weather turns chilly. Whether you’re serving it for a weeknight dinner or a cozy weekend lunch, this recipe is sure to warm both bellies and hearts. Don’t forget to pile on those toppings and savor every delicious bite. Happy cooking, friends!