Forget firing up the oven! This stovetop Baked Potato Soup is creamy comfort in a bowl.
Time is short nowadays, and when it comes to getting dinner on the table, it can be hard to get it all right. For many busy households, prepping ahead is the ticket to making life easier. And this baked potato soup recipe is a great way to capitalize on exactly that.
Baked potatoes take about an hour in the oven, which is definitely a good chunk of your valuable time. One thing I like to do is make a big tray of baked potatoes but reserve some of them for use in a second recipe the next night. That way, I’ve gotten two meals out of one ingredient and, better yet, one prep session.
This recipe takes all the flavors we associate with a classic baked potato plus fixings and turns it into something filling and cozy. It’s a guaranteed palate-pleaser for the entire family—even the picky ones. It’s one of my favorite things to make for a simple meal during the chilliest of months when everyone is craving satisfying, warming dishes.
Once you have everything prepared for baked potato soup, you’ll be thanking yourself for thinking ahead and baking those extra potatoes. Meal prep never tasted so good.
Is This Baked Potato Soup Healthy?
Healthy for your soul? Yes indeed. This baked potato soup definitely falls more in the realm of comfort food, but that’s okay; just enjoy it in moderation. I reduced the fat by using skim milk and light sour cream, but some ingredients (especially bacon) may not be the right call for your health goals if you’re watching fat, sodium, carbs, or calories.
Although baked potato soup isn’t exactly a steamy pot of superfoods, there are ways you can tweak this recipe further to make it fit your diet and add some nutrients. For example, instead of bacon, you could mix in cooked mushrooms or “tempeh bacon” to add rich, savory notes. You could also swap out the sour cream for Greek yogurt, low-fat cottage cheese, or a non-dairy yogurt alternative, and feel free to use a plant-based butter if you like.
Baked, Not Boiled
The difference between a good potato soup vs. an incredible potato soup comes down to texture. Because one wrong move, and you can have a watery, mealy result. Why? It’s how you cook the potatoes.
The trick is to use baked potatoes instead of boiled ones, just as the recipe instructs. Boiling the potatoes will make them waterlogged, especially a starchy variety like russets. But baking them keeps that starchy interior intact. It might seem like a time-saving hack to boil your potatoes first, but trust me, baking is the way to go.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat it, warm it up over low heat on the stovetop, stirring occasionally, or pop it in the microwave. You can add a splash of milk to thin it back out if it’s gotten too thick.
Serving Suggestions
This recipe already includes the best topping ideas for baked potato soup. In other words, you can enhance the flavors of your soup by adding a dollop of sour cream, some crumbled bacon, or a sprinkling of cheddar cheese. While green onions are also a classic topper, other herbs like chives and parsley add a fresh hint of green to this soup. You could even add a dash of hot pepper flakes or sriracha for some heat.
While baked potato soup is hearty on its own, you could easily pair it with a side salad or sandwich for a lovely lunch. Consider serving a half bowl of soup with a BLT Grilled Romaine Wedge Salad, an Egg Salad Grilled Cheese Sandwich, or a Meatloaf Sandwich for a satisfying blend of flavors.
Ingredients
- 6 slices bacon
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups low-fat milk
- 2 large russet potatoes baked, peeled, and cubed
- 1/4 cup green onions chopped
- 1 cup shredded cheddar cheese
- 1/2 cup light sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat a large pot over medium heat and cook bacon until crisp. Drain and crumble.
- In the same pot, melt butter and whisk in flour until smooth. Gradually pour in milk, stirring constantly.
- Add cubed potatoes and green onions. Bring to a boil, then simmer for 10 minutes.
- Stir in bacon, cheese, sour cream, salt, and pepper. Cook until cheese melts.
- Serve hot, garnished with extra green onions or cheese if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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