Creamy Baked Potato Soup for Cozy Fall Comfort 🥔🍲✨
1. Introduction
Welcome to your new favorite fall comfort food — creamy baked potato soup. This hearty and indulgent potato soup is perfect for chilly evenings, offering a warm, comforting embrace in every spoonful. Rich, velvety, and loaded with wholesome ingredients, this fall comfort food is guaranteed to satisfy. Whether you’re looking for a simple weeknight dinner or a dish to wow your guests, this baked potato soup recipe is easy to prepare and packed with flavor.
2. Ingredients for creamy baked potato soup
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 4 tablespoons butter
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (optional)
- Salt and pepper to taste
- Chopped green onions or chives for garnish
3. Step-by-step instructions for making baked potato soup
Preparing the potatoes and aromatics
Start by peeling and dicing the russet potatoes into uniform pieces. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent and fragrant, about 5 minutes.
Cooking the potatoes and broth
Add the diced potatoes to the pot, stirring to coat them in the butter and aromatics. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, approximately 15 minutes.
Blending the soup into creaminess
Using an immersion blender or carefully transferring the soup to a blender, puree until smooth and creamy. Return the soup to the pot if needed. Stir in the heavy cream and shredded cheddar cheese, letting it melt into the soup, creating that silky, creamy texture.
Final seasoning and serving
Season the soup with salt and pepper to taste. Ladle the hot soup into bowls, garnish with crumbled bacon, chopped green onions or chives, and a little extra cheese if desired. Serve steaming hot for the ultimate fall comfort experience.
4. Storage tips for leftover baked potato soup
Allow the soup to cool completely before transferring into airtight containers. Store in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, or microwave in bursts. For long-term storage, freeze the soup in freezer-safe containers for up to 3 months, then thaw and reheat when needed.
5. Serving suggestions for this delicious potato soup
Pair your creamy baked potato soup with crusty artisan bread or cheesy garlic bread for a complete meal. For an extra touch of flavor, add a side salad with balsamic vinaigrette or roasted vegetables. This fall comfort food is perfect alongside a warm apple cider or a glass of your favorite white wine.
6. FAQ about creamy baked potato soup
Can I make this baked potato soup recipe vegetarian?
Absolutely! Simply substitute chicken broth with vegetable broth, and ensure your cheese is vegetarian-friendly. The flavor remains rich and satisfying.
Can I prepare this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days. For best results, reheat gently on the stovetop to preserve its creamy texture.
Can I make this potato soup vegan?
Yes, swap heavy cream with coconut cream or cashew cream, and use vegan cheese and a vegetable broth. This will keep it vegan while maintaining its comforting essence.
How long does it take to prepare and cook?
The entire process takes approximately 40 minutes: 10 minutes prep and 30 minutes cooking.
7. Kitchen tools that you might need for this recipe
Make your cooking experience even more enjoyable with these essential kitchen tools. For effortless preparation, consider the T-fal 14-Piece Hard Anodized Nonstick Cookware Set, which includes a sturdy stockpot perfect for making large batches of soup. For quick blending, the Ninja Foodi Smart XL Indoor Grill & Air Fryer isn’t just for grilling — an immersion blender is ideal for creating that smooth, velvety texture. To streamline prep work, the Fullstar Ultimate Veggie Prep Master helps dice potatoes quickly and uniformly.
8. Related delicious recipes to try
9. Conclusion
There’s nothing quite like a bowl of creamy baked potato soup to warm your soul on a crisp fall day. This potato soup recipe is a delightful fall comfort food that combines rich flavors, smooth texture, and easy preparation. Whether you’re enjoying it alone or serving it to friends and family, this comforting dish will surely become a seasonal favorite. Remember to experiment with toppings and pairings to make it your own. Happy cooking and enjoy your cozy fall meal!
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Creamy Baked Potato Soup for Cozy Fall Comfort
A creamy and delicious baked potato soup topped with cheese, green onions, and crispy bacon, perfect for chilly evenings and family dinners.
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Ingredients
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1/2 cup shredded Cheddar cheese
- 4 slices bacon
- 2 green onions, sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork, bake for about 1 hour until tender, then let cool slightly.
- Sauté bacon until crispy, then crumble and set aside.
- In a large pot, melt butter over medium heat. Add peeled and diced potatoes, cook for 5 minutes, then add broth. Bring to a boil, reduce heat, and simmer until potatoes are very soft.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Stir in milk or cream, Cheddar cheese, salt, and pepper. Warm through until cheese melts.
- Serve hot, topped with crumbled bacon, sliced green onions, and extra cheese if desired.
Notes
- This soup thickens as it cools, add more broth to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking, simmering, blending
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg