Best 3 Easy Baked Potato Soup Recipes

In the culinary world, few dishes provide the comforting warmth and satisfaction of a hearty baked potato soup. This creamy and delectable soup is not only convenient to make but also bursting with flavor. Its versatility allows for endless variations and adaptations to suit different dietary preferences and taste buds. Whether you're a seasoned chef or a novice venturing into the realm of homemade soups, this article will guide you through the process of creating the perfect easy baked potato soup. From selecting the best potatoes to mastering the art of creating a rich and velvety broth, we'll uncover the secrets to making a delicious and comforting soup that will warm your soul and tantalize your taste buds.

Let's cook with our recipes!

SLOW COOKER, EASY BAKED POTATO SOUP

Slow Cooker, Easy Baked Potato Soup image

I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!

Provided by The-Baby-Bow-Lady

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

10 red potatoes, cut into cubes
3 tablespoons all-purpose flour
¾ cup real bacon bits
1 small red onion, chopped
1 clove garlic, minced
2 tablespoons chicken bouillon granules
1 tablespoon ranch dressing mix
2 teaspoons dried parsley
1 teaspoon seasoned salt
½ teaspoon ground black pepper
3 cups water
1 cup half-and-half
½ cup shredded Cheddar cheese, or to taste
¼ cup chopped green onion, or to taste

Steps:

Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
Pour water into the slow cooker.
Cook on Low 7 to 9 hours.
Pour half-and-half into the soup; cook another 15 minutes.
Garnish with Cheddar cheese and green onion to serve.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 17.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1720.2 mg, Sugar 2.6 g

EASY BAKED POTATO SOUP

Easy Baked Potato Soup image

I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. -Julie Smithouser, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups 2% milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup sour cream
Shredded cheddar cheese

Steps:

Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.

Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

EASY BAKED POTATO SOUP

Easy Baked Potato Soup image

This is a super easy recipe. My daughter ask for soup all the time. This is something you can make after work and still eat at decent time. Serve with warm bread.

Provided by Missy Wimpelberg

Categories Vegetable Soup

Time 30m

Number Of Ingredients 10

Ingredients

12 slice bacon
2/3 c butter, cold
2/3 c all purpose flour
7 c milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 c cheddar cheese, shredded
1 c sour cream, fat-free
1 tsp salt
1 tsp black pepper

Steps:

1. To speed up the process, I cook the potatoes in the microwave, then cube once cooled. However, by all means you cook in oven.
2. Cook bacon in skillet on stove or microwave. Drain grease of, then chop or crumble and set aside.
3. In a soup pot, melt the butter over medium heat. Whisk in flour unitl smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
4. Reduce heat, and simmer 10 minutes. mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Tips:

Choose the right potatoes: Russet potatoes are the best choice for baked potato soup, as they are starchy and will break down easily, creating a creamy texture.
Bake the potatoes until they are tender: This will ensure that they are easy to scoop out and blend.
Use a good quality broth: The broth is the base of the soup, so it is important to use a flavorful one. Chicken broth or vegetable broth are both good options.
Add your favorite toppings: There are many different ways to top baked potato soup, so get creative! Some popular options include bacon, cheese, sour cream, and chives.

Conclusion:

Baked potato soup is a classic comfort food that is easy to make and always a crowd-pleaser. With its creamy texture and flavorful broth, it is the perfect soup for a cold winter day. So next time you are looking for a quick and easy meal, give baked potato soup a try. You won't be disappointed!