Baked Potato Soup
Ingredients
- 6 slicebacon
or 3 tablespoons unsalted butter
- 1 bunchscallions
white and green parts thinly sliced separately
- 4garlic cloves
- 2 lbrusset potatoes
large skins reserved
- 6 cwhole milk
- Kosher salt and black pepper
- 1 tbspextra-virgin olive oil
plus more
- ⅛ tspground cayenne
- ⅛ tspgarlic powder
- ¾ csour cream
plus more for serving
- ¾ cCheddar
plus more for serving
Directions
- 1
In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- 2
Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- 3
As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- 4
Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Baked Potato Soup
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About this Recipe
Craving the ultimate comfort of a fully loaded baked potato, but in a warm, spoonable form? This Baked Potato Soup captures all those beloved flavors in a hearty, satisfying bowl perfect for chilly evenings.
Why This Soup is a Weeknight Favorite
The brilliance of this recipe lies in its dedication to replicating those beloved baked potato flavors. Rather than just a simple potato soup, this version intentionally doesn't skimp on those extras—it builds a creamy, comforting base that truly showcases the rich, savory experience of a loaded baked potato, right down to the textural contrast of delicious toppings.
Prepare for a truly indulgent and satisfying experience. This Baked Potato Soup is wonderfully rich, with potatoes simmered in milk with garlic and scallions until tender, then combined with tangy sour cream and sharp Cheddar for a deep, creamy flavor. Each spoonful is packed with comforting potato goodness, complemented by the savory notes of bacon and bright scallions, offering a texture that can be either lusciously smooth or delightfully rustic, depending on your preference. It’s a hearty dish that feels like a warm hug on a cold day, truly encapsulating the spirit of a fully loaded baked potato.
Customization & Variations
This Baked Potato Soup is incredibly versatile, allowing you to tailor it to your tastes or dietary needs:
- Vegetarian Option: For a delicious meat-free version, simply swap the bacon for 3 tablespoons of unsalted butter and omit the bacon topping.
- Texture Control: The recipe description highlights its adaptability—make it smooth for a velvety texture, or leave some potato chunks for a more rustic feel.
- Spice Level: Adjust the ground cayenne to your preference for a subtle warmth or a bit more kick.
This soup is a hearty main course, perfect for cozy weeknight dinners or a satisfying lunch during the fall and winter months. While it’s substantial on its own, a simple side salad would complement its richness beautifully.