My daughter Anna and I absolutely love baked potato soup. We enjoy many kinds of soup, but this one — along with a good mushroom soup — is a frequent comfort choice in our home.
There’s a lot to love: each spoonful feels like a warm, satisfying hug. The flavors are rich, the texture is comforting, and it’s surprisingly simple to prepare.
If I had my way, I’d eat soup every day. That habit runs in the family — both my grandfather and my father-in-law request soup daily. It’s an easy way to feel nourished and relaxed.
Tap here soup recipes
Soup is restorative to me. On busy days or during the colder months I lean on soups to lift my mood and comfort my soul. They are versatile, too: you can enjoy a different soup every day of the week and still have endless variety.
Lately I’ve been experimenting with lots of recipes. Some of my favorites include roasted tomato soup, chicken and pea soup, bacon and kale soup, cannellini beans and spinach chicken noodle soup, cabbage and barley rice soup, and a spicy kimchi jjigae. Each one brings something different to the table.
Today I’m craving Korean oxtail soup — it takes longer to prepare, so that will wait for a weekend when I have time to slow cook and savor the process.
Maybe it’s a winter thing, or maybe it’s simply that I want to avoid holiday overwhelm — whatever the reason, soups make everything feel better. If you try this baked potato soup, please tag me on Instagram: @sandraseasycooking with the hashtag #sandraseasycooking — I love seeing your creations.
Baked Potato Soup
Comforting, creamy baked potato soup with smoked Gouda, crispy bacon, and green onions. A hearty, easy weeknight recipe that can be adapted with your favorite cheeses and garnishes.
Ingredients
- 4 potatoes for baking (russets work best)
- 6 bacon slices
- 3/4 cup chopped green onions, divided
- 2/3 cup all-purpose flour
- 4 cups milk (reduced-fat is fine)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy whipped cream
- Salt and ground black pepper to taste
- 1 tsp dry parsley
- 1/2 tsp thyme
- 4 ounces (1 cup) shredded smoked Gouda cheese, divided
Instructions
- Preheat the oven to 400°F. Wash the potatoes and wrap each one individually in heavy-duty aluminum foil. Bake for about 1 hour, or until tender. Let cool slightly, then peel and roughly mash the potatoes. Leftover baked potatoes can be used as well.
- In a large pot, cut the bacon into small pieces and cook until crispy. Remove the bacon and drain on paper towels. Reserve for garnish.
- Add the chopped green onions to the pot and sauté for a few minutes. Remove about half of the green onions to use as a garnish.
- Make a roux by mixing the flour with the milk until smooth. Over medium heat, pour the milk mixture into the pot, whisking constantly until blended. Add the chicken broth and heavy cream, and cook over medium heat until the soup thickens and becomes bubbly, about 5 minutes.
- Add the mashed potatoes, 3/4 cup of the shredded cheese, salt, pepper, parsley, and thyme. Stir and cook until the cheese melts and the soup is well combined, about 8 minutes.
- Ladle the soup into bowls and top each serving with the remaining cheese, reserved green onions, and crispy bacon. Garlic croutons make a delicious optional garnish.
Notes
You can substitute cheddar or your favorite melting cheese if you prefer; smoked Gouda adds a distinctive, smoky flavor. If you don’t eat pork, turkey bacon is an acceptable alternative, though the flavor will be milder.
Russet potatoes are ideal because their higher starch content creates a creamy texture in the soup. If you’re using cold leftover baked potatoes, mash them directly into the pot and use a fork to break them up; for a smoother texture, you can purée part or all of the soup in a blender in batches. When blending hot liquids, work in small batches and vent carefully to avoid splattering.
If the soup is too thick, thin it with additional milk or chicken broth, then bring it back to a simmer and whisk until you reach your desired consistency.
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