The Ultimate Guide to 7 Baked Potato Soup Recipes

Who doesn’t love a steaming bowl of baked potato soup on a chilly day? It’s like a warm hug from the inside, and it’s even better when you have not one, but seven different recipes to choose from. In this article, we’re going to explore the comforting world of baked potato soup, uncovering classic recipes, creative variations, and some expert tips to make it even more delightful.

Benefits of Baked Potato Soup:Before we dive into the recipes, let’s talk about what makes baked potato soup so special. It’s the epitome of comfort food, with its creamy texture and rich flavor. This soup is a hearty choice for those looking to warm their souls on a winter day. It’s a dish that brings families and friends together, making it perfect for gatherings.

But what’s even better is the versatility of baked potato soup. You can cater to various dietary preferences, whether you’re an omnivore, vegetarian, or vegan. There’s a baked potato soup for everyone.

Loaded Baked Potato Soup

Ingredients

Potatoes, Bacon, Cheddar Cheese, Sour Cream, Green Onions

Directions

Cook bacon until crispy, then crumble it.
Boil and mash potatoes.
Add cheddar cheese, sour cream, and bacon.
Garnish with green onions.
Dive in and enjoy your loaded goodness!

Instructions

Scrub and bake those russet potatoes until they’re tender. About 45 minutes at 400°F (200°C) should do the trick.
While the potatoes are in the oven, fry up some crispy bacon. It’s like the bacon fairy paid you a visit.
Once the potatoes are done, let them cool for a bit, then peel and mash them. Creamy goodness, here we come!
In a pot, heat up your choice of chicken or vegetable broth. Add the mashed potatoes, and stir until smooth. Creamy potato base, achieved!
Stir in the sour cream, cheddar cheese, and half of those chopped green onions. It’s getting cheesy in here!
Season with salt and pepper to your liking.
Serve it hot, garnished with more cheese, bacon bits, and the rest of those green onions. It’s a loaded baked potato in soup form!

Let’s create this soul-warming Loaded Baked Potato Soup:Sauté Vegetables:In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté them until they become tender and the onions turn translucent, usually about 5-7 minutes.

Add Potatoes and Broth:Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and simmer until the potatoes are soft and easily pierced with a fork, approximately 15-20 minutes.

Blend to Creaminess:Using an immersion blender or by transferring the soup in batches to a regular blender, blend the mixture until it’s smooth and creamy.

Add Milk and Cream:Return the blended soup to the pot. Stir in the whole milk and heavy cream. Warm the soup gently over low heat, ensuring not to bring it to a boil.

Cheesy Goodness:Stir in the shredded cheddar cheese until it’s fully melted and the soup becomes cheesy and creamy.

Season to Perfection:Season the soup with salt and pepper to taste. Remember that the bacon and cheddar are already quite flavorful, so season accordingly.

Serve and Garnish:Ladle the Loaded Baked Potato Soup into bowls. Top each serving with a dollop of sour cream, crumbled bacon, chopped green onions, and a sprinkle of additional shredded cheddar cheese.

Vegan Baked Potato Soup

Ingredients

Potatoes, Plant-Based Milk, Vegan Cheese, Vegan Bacon Bits, Chives

Directions

Boil and mash potatoes.
Add plant-based milk, vegan cheese, and bacon bits.
Simmer until creamy.
Top it with chives.
It’s vegan delight in a bowl!

Instructions

Bake your russet potatoes as in the previous recipe.
While they’re in the oven, heat up that vegetable broth in a pot.
Once the potatoes are cool enough, peel and mash them.
In a separate pot, sauté the minced garlic until it’s all aromatic.
Add the mashed potatoes to the garlic and stir in the vegetable broth.
Pour in the creamy coconut milk and stir in the nutritional yeast.
Season with salt and pepper, and let it simmer for that flavor to meld.
Serve it up, garnished with chopped chives. Vegan comfort at its finest!

Let’s create this comforting and vegan-friendly Baked Potato Soup:Sauté Vegetables:In a large pot, heat the olive oil over medium heat. Add the diced onions, celery, and carrots. Sauté them until they become tender and the onions turn translucent, usually about 5-7 minutes.

Add Potatoes and Broth:Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and simmer until the potatoes are soft and easily pierced with a fork, approximately 15-20 minutes.

Blend to Creaminess:Using an immersion blender or by transferring the soup in batches to a regular blender, blend the mixture until it’s smooth and creamy.

Add Non-Dairy Milk:Return the blended soup to the pot. Stir in the unsweetened almond milk or your preferred non-dairy milk. Warm the soup gently over low heat, ensuring not to bring it to a boil.

Season to Perfection:Season the soup with salt and pepper to taste. Remember that the chives or green onions and optional vegan bacon bits or smoked paprika are already quite flavorful, so season accordingly.

Serve and Garnish:Ladle the Vegan Baked Potato Soup into bowls. Top each serving with a generous sprinkle of chopped fresh chives or green onions for a burst of freshness. You can also add vegan bacon bits or a pinch of smoked paprika for added flavor.

Southwest Baked Potato Soup

Ingredients

Potatoes, Corn, Black Beans, Cilantro, Jalapeños, Lime

Directions

Sauté corn, black beans, and jalapeños.
Boil and mash potatoes.
Mix it all together, add cilantro.
Squeeze lime for that zesty kick!
Yeehaw, you’ve got a Southwestern fiesta!

Instructions

You know the drill with those russet potatoes – bake ’em!
While they’re baking, heat up the chicken broth in a pot.
Mash the cooled potatoes, and set them aside.
In the pot with the broth, add the heavy cream, shredded cheese, diced green chiles, and a dash of cumin.
Mix it all up until it’s as smooth as a Texan drawl.
Season with salt and pepper. Yeehaw!
Ladle up that Tex-Mex goodness and maybe add a little more cheese on top.

Let’s create this zesty Southwest Baked Potato Soup:Sauté Vegetables:In a large pot, heat some olive oil over medium heat. Add the diced onions, red bell peppers, and green bell peppers. Sauté until they become tender and the onions turn translucent, typically about 5-7 minutes.

Add Potatoes and Corn:Add the diced potatoes and corn kernels to the pot. Sauté them for a couple of minutes to infuse the flavors.

Spice it Up:Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute to toast the spices and release their flavors.

Add Broth and Simmer:Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer until the potatoes are tender, which should take around 15-20 minutes.

Blend to Creaminess:Using an immersion blender or transferring the soup in batches to a regular blender, blend the mixture until it’s smooth and creamy.

Finish with Milk:Return the blended soup to the pot. Stir in the whole milk or unsweetened almond milk. Warm the soup gently over low heat without bringing it to a boil.

Serve and Garnish:Ladle the zesty Southwest Baked Potato Soup into bowls. Top each serving with a sprinkle of chopped fresh cilantro, a squeeze of lime for a burst of freshness, and optional shredded cheddar cheese and tortilla strips for added flavor and texture.

Broccoli and Cheddar Baked Potato Soup

Ingredients

Potatoes, Broccoli, Cheddar Cheese, Onion, Garlic

Directions

Sauté onions and garlic.
Boil and mash potatoes with broccoli.
Add cheddar cheese.
Blend till it’s velvety.
Say cheese for this cheesy delight!

Instructions

Yes, those potatoes go in the oven. You’re a pro at this by now.
Meanwhile, heat up the broth in a pot.
Saute the diced onion and minced garlic until they’re singing a fragrant duet.
When the potatoes are ready, peel and mash them.
Add the mashed potatoes to the broth and stir until they become fast friends.
Throw in the cheddar cheese, and let it melt into a cozy embrace.
Toss in the broccoli florets and let them simmer until tender.
Season with salt and pepper, and you’re ready to enjoy a bowl of comfort with a cheesy twist!

Let’s create this creamy and cheesy Broccoli and Cheddar Baked Potato Soup:Sauté Vegetables:In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté them until they become tender and the onions turn translucent, typically about 5-7 minutes.

Add Potatoes and Broth:Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and simmer until the potatoes are soft and easily pierced with a fork, approximately 15-20 minutes.

Blend and Add Milk:Using an immersion blender or by transferring the soup in batches to a regular blender, blend the mixture until it’s smooth and creamy. Return the blended soup to the pot and stir in the whole milk.

Add Broccoli:Add the broccoli florets to the soup and simmer until they are tender, usually about 5-7 minutes.

Cheesy Goodness:Stir in the shredded cheddar cheese until it’s fully melted and the soup becomes delightfully cheesy and creamy.

Finish with Cream:Pour in the heavy cream and warm the soup gently over low heat. Be careful not to bring it to a boil.

Season to Perfection:Season the soup with salt and pepper to taste. Remember that the bacon bits or chives, if using, are already flavorful, so season accordingly.

Serve and Garnish:Ladle the Broccoli and Cheddar Baked Potato Soup into bowls. Top each serving with a sprinkle of crispy bacon bits or chopped chives for added flavor and texture (optional).

Loaded Baked Potato Soup with a Twist

Ingredients

Potatoes, Ham, Gruyère Cheese, Chives, Mustard

Directions

Sauté ham with a dash of mustard.
Boil and mash potatoes.
Add Gruyère cheese.
Top with chives.
It’s a twist you didn’t see coming!

Instructions

Those russet potatoes are headed to the oven, just like old times.
While they’re baking, heat up the chicken broth in a pot.
Mash the baked potatoes after they cool down.
Stir in the plain Greek yogurt for that creamy tang.
Add the crispy fried onions, crumbled blue cheese, and, of course, crispy bacon.
Season it up with salt and pepper.
Serve it hot, and don’t skimp on those crispy fried onions – they’re the twist that makes this loaded soup special!

Let’s create this Loaded Baked Potato Soup with a delightful twist:Sauté Vegetables:In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté them until they become tender and the onions turn translucent, typically about 5-7 minutes.

Add Potatoes and Broth:Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and simmer until the potatoes are soft and easily pierced with a fork, approximately 15-20 minutes.

Blend to Creaminess:Using an immersion blender or by transferring the soup in batches to a regular blender, blend the mixture until it’s smooth and creamy.

Add Milk and Cream:Return the blended soup to the pot. Stir in the whole milk and heavy cream. Warm the soup gently over low heat, ensuring not to bring it to a boil.

Cheesy Surprise:Stir in the shredded cheddar cheese and crumbled feta cheese. Mix until the cheeses are fully melted, creating a creamy and tangy flavor.

Season to Perfection:Season the soup with salt and pepper to taste. Remember that the bacon and cheese are already quite flavorful, so season accordingly.

Serve and Garnish:Ladle the Loaded Baked Potato Soup with a Twist into bowls. Top each serving with a generous sprinkle of crumbled bacon and chopped fresh chives. The twist is in the delightful combination of cheddar and feta, giving your classic soup a unique flavor profile.

Creamy Tomato Baked Potato Soup

Ingredients

Potatoes, Tomatoes, Cream, Basil, Parmesan

Directions

Simmer tomatoes and potatoes.
Blend into a creamy mix.
Stir in cream, basil, and Parmesan.
It’s tomatoey goodness!

Instructions

The potatoes are off to the oven again.
While they’re getting golden, heat up your tomato soup.
Mash those taters once they’ve cooled.
Stir in the tomato soup, heavy cream, and minced garlic.
Sprinkle in that grated Parmesan cheese for some Italian flair.
Season with salt and pepper, and garnish with fresh basil.
It’s a creamy, tomatoey delight in a bowl.

Bake the Potatoes:Preheat your oven to 400°F (200°C). Scrub the russet potatoes, pierce them with a fork, and bake them for about 45-60 minutes or until they are tender when pierced with a fork. Once baked, peel the potatoes and set them aside.

Sauté Aromatics:In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

Add Tomatoes and Broth:Stir in the diced tomatoes (with their juice) and the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Blend and Cream:Use an immersion blender or a regular blender to puree the tomato and onion mixture until it’s smooth. Be careful with hot liquids; if using a regular blender, blend in batches and return the mixture to the pot.
Add the heavy cream and continue to cook over low heat, stirring until well combined.

Potato Power:Dice the baked potatoes and add them to the soup. Let the soup simmer for an additional 10-15 minutes until the potatoes are heated through.

Season and Add Basil:Season the soup with salt and black pepper to taste. Stir in the fresh basil leaves and grated Parmesan cheese.

Serve and Garnish:Ladle the Creamy Tomato Baked Potato Soup into bowls. If desired, top each serving with shredded cheddar cheese and crispy bacon bits for that extra layer of flavor and indulgence.
Savor the Creamy Comfort of Tomato Baked Potato Soup!

Irish Baked Potato Soup

Ingredients

Potatoes, Leeks, Cream, Butter, Parsley

Directions

Sauté leeks in butter.
Boil and mash potatoes.
Add cream and parsley.
Get a taste of the Emerald Isle!
Remember, these recipes are your ticket to a flavorful adventure. So, gather your ingredients, put on your apron, and let’s get cooking!

Instructions

Time for the potatoes to have their moment in the oven once more.
While they’re roasting, heat up the chicken broth.
Mash the potatoes once they’re cool enough.
In a pot, sauté those minced garlic cloves.
Pour in the Irish whiskey and let it simmer for a bit (we’re going Irish style here!).
Add the mashed potatoes to the pot and pour in the chicken broth.
Stir in the heavy cream for that luscious richness.
Season with salt and pepper, and garnish with chopped scallions. Sláinte!
There you have it, my friend! A fabulous collection of baked potato soup recipes to satisfy all taste buds. Whether you’re in the mood for something loaded, vegan, with a twist, cheesy, tomato-based, or with a touch of Irish spirit, these recipes have got you covered. So, get cooking and enjoy these hearty bowls of goodness. And remember, the secret ingredient is always a sprinkle of love!

Let’s create this authentic Irish Baked Potato Soup:Sauté Vegetables:In a large pot, melt the butter over medium heat. Add the diced onions, leeks, and carrots. Sauté them until they become tender and the onions turn translucent, typically about 5-7 minutes.

Add Potatoes and Broth:Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and simmer until the potatoes are soft and easily pierced with a fork, approximately 15-20 minutes.

Blend to Creaminess:Using an immersion blender or by transferring the soup in batches to a regular blender, blend the mixture until it’s smooth and creamy.

Add Milk and Cream:Return the blended soup to the pot. Stir in the whole milk and heavy cream. Warm the soup gently over low heat, ensuring not to bring it to a boil.

Season to Perfection:Season the soup with salt and pepper to taste. The authentic flavors of Irish Baked Potato Soup shine with simple seasoning.

Serve and Garnish:Ladle the Irish Baked Potato Soup into bowls. Top each serving with a sprinkle of chopped fresh chives or scallions for a burst of freshness. You can also add crispy bacon bits for a delightful crunch and smoky flavor (optional).

Tips for Perfect Baked Potato Soup

Now that you’ve got your recipes lined up, here are some expert tips to ensure your baked potato soup turns out perfect every time:

Room Temperature Dairy:When adding dairy, make sure it’s at room temperature. Cold dairy can cause your soup to curdle.

Thickening:If you want a thicker soup, use a potato masher to crush some of the potato chunks. It’ll naturally thicken the soup.

Garnish Galore:Don’t underestimate the power of garnishes. Green onions, bacon bits, and shredded cheese can take your soup to the next level.

Make It Ahead:Baked potato soup actually gets better after a day or two in the fridge. So, you can prepare it in advance for a special occasion.

Experiment:Don’t be afraid to experiment with your own twists. Cooking should be fun, and sometimes the best recipes are born from a little creativity.

Sides and Pairings

Pairing your baked potato soup with the right sides can elevate the experience. Here are some suggestions:

Grilled Cheese:The classic combo, a grilled cheese sandwich perfectly complements the warmth of baked potato soup.

Garlic Bread:Dip some warm, crispy garlic bread into your soup for a delightful mix of flavors.

Side Salad:A fresh side salad with a zesty vinaigrette can balance the richness of the soup.

Cornbread:Cornbread is another classic choice that adds a touch of sweetness to your savory soup.

Personal Touch:If you want to add a bit of humor to your meal, try pairing your baked potato soup with something unexpected like sushi. It’s a hilarious fusion of comfort food and sushi rolls. Who knew they’d get along so well?

Health Considerations

Now, let’s address the elephant in the room: baked potato soup isn’t exactly a health food. It’s rich, creamy, and often laden with cheese and bacon. But fear not; there are ways to make it a bit healthier.

Choose Low-Fat Dairy:Opt for low-fat milk, sour cream, and cheese to cut down on some of the calories.

More Veggies:Load up on vegetables like broccoli, cauliflower, and spinach to make your soup more nutritious.

Less Butter:You can reduce the amount of butter without sacrificing flavor.

Portion Control:Enjoy your baked potato soup in moderation. It’s all about balance.

Serving and Presentation

Presentation matters, even for a cozy bowl of soup. Here are some creative ideas to serve your baked potato soup:

Bread Bowl:Hollow out a bread roll and serve your soup inside. It’s edible and reduces the dishes to wash.

Mini Mason Jars:Serve smaller portions in mini mason jars for a cute and trendy touch.

Soup Flight:Want to impress your guests? Serve a flight of different baked potato soups in shot glasses.

Colorful Bowls:Choose colorful bowls that contrast with the creamy soup. It makes the dish visually appealing.

Personal Touch:I once tried serving baked potato soup in mini teacups at a family gathering, and it brought smiles to everyone’s faces. The idea was inspired by my love for tea and soup, and the combination turned out to be quite charming.

Cooking for Special Occasions

Baked potato soup isn’t just for ordinary days; it’s also perfect for special occasions and holidays. Here are some ideas:

Halloween:Serve your soup with spooky-shaped toast and call it “Boo-tato Soup.” It’s a fun and tasty treat.

Thanksgiving: Incorporate Thanksgiving flavors with a cranberry chutney garnish and a hint of sage.

Christmas:Add a sprinkle of red and green bell peppers for a festive touch.

Birthday Parties: Host a baked potato soup bar with various toppings, so guests can customize their bowls.

Personal Touch:We once had a “Soup Olympics” at a family reunion. Each family member brought their signature soup, and mine was, of course, the baked potato soup. I won the gold medal for comfort food.

Conclusion

In a world filled with endless culinary delights, baked potato soup stands as a timeless classic. Whether you prefer the traditional recipe or one of the seven tantalizing variations, there’s a baked potato soup for everyone. It’s a dish that warms the heart and brings joy to the soul, making it a staple for gatherings, special occasions, or just a cozy night in.

So, next time you’re yearning for a delicious, heartwarming meal, don’t forget about the magic of baked potato soup. It’s a bowl of comfort, a canvas for creativity, and a delightful journey for your taste buds. And if you ever find yourself adding too much cheese like I did, just remember that some culinary mishaps can turn into memorable family stories. Enjoy your soup, and may your culinary adventures always be filled with flavor, fun, and a dash of humor.

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