There’s something so comforting about a warm bowl of healthy comfort food on a chilly evening, and this easy weeknight dinner recipe for Baked Potato Soup is pure bliss. It’s a creamy, cheesy delight that captures all the flavors of a loaded baked potato, but in a smooth, velvety soup form. Whether you’re meal planning chicken alternatives or looking for budget-friendly recipes that don’t sacrifice flavor, this soup is a true winner.
It’s incredibly versatile and simple to prepare, making it perfect for quick family meals or prepared meals for two. Plus, with protein-packed bacon and cheese, it fits nicely into a high protein meal plan that satisfies without feeling heavy. Let’s dive into what makes this soup a staple in every kitchen.
Why You’ll Love This Recipe
This soup is rich and creamy but still feels wholesome thanks to the starchy russet potatoes. The savory bacon adds a delightful crunch and depth, while the combination of sour cream and cheddar cheese gives it that luscious, tangy finish. The beauty is in its simplicity and how quickly it comes together for busy nights.
What’s even better? This soup keeps well and tastes just as amazing reheated, making it one of the best dinner prep meals you can rely on. The flexibility to customize toppings means everyone can enjoy it their way, making it a family favorite.
What Makes This Recipe Special?
Unlike regular potato soups, this one starts with actual baked potatoes for maximum flavor and natural creaminess. Instead of boiling, baking the potatoes concentrates their flavor and gives the soup a rich texture. The homemade roux creates a silky base that holds everything together beautifully.
The balance of smoky bacon, sharp cheddar, and fresh green onions makes every bite feel like a treat. It’s comfort food elevated — perfect for meal prep or healthy boxed meals that keep you feeling good.
Ingredients
- 4 large russet potatoes, baked and diced
- 6 slices bacon, cooked and crumbled
- ½ cup chopped onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups milk
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- Chopped green onions, for garnish
How to Make It Step-by-Step
- Cook the bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving about 1 tablespoon of drippings in the pot.
- Add butter to the pot. Sauté the chopped onion until translucent, about 4-5 minutes. Stir in minced garlic and cook for 30 seconds more.
- Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux that will thicken the soup.
- Gradually whisk in the chicken broth, making sure to smooth out any lumps. Bring the mixture to a simmer.
- Add the diced baked potatoes to the pot. Let the soup simmer for 10 minutes, mashing some of the potatoes gently to create a thicker texture.
- Stir in the milk, sour cream, salt, pepper, and 1 cup of shredded cheddar cheese. Simmer until the cheese melts and the soup thickens slightly.
- Serve the soup hot, topped with the remaining cheddar cheese, crumbled bacon, and chopped green onions.
Tips for Best Results
- Use day-old baked potatoes or leftovers to save time without sacrificing flavor.
- Don’t skip the roux — it’s key to a silky, thick soup that isn’t watery.
- Adjust thickness by adding more broth if it’s too thick, or reduce liquid for a richer texture.
- For a low calorie chicken meal prep twist, swap bacon with turkey bacon or omit for a vegetarian version.
- Add a pinch of smoked paprika or cayenne for a subtle spicy kick.
Ingredient Substitutions & Variations
- Substitute vegetable broth and omit bacon for a vegetarian-friendly version.
- Use dairy-free milk and sour cream to make this vegan-friendly (though it will lose some creaminess).
- Swap cheddar cheese for mozzarella or Monterey Jack for a milder flavor.
- Add cooked chicken or sausage for an extra high protein high carb low fat meal variation.
- For extra texture, top with crispy fried onions or roasted garlic.
Serving Suggestions
Serve this baked potato soup with crusty bread, garlic rolls, or a fresh green salad to round out the meal. A crisp Caesar salad or arugula with lemon vinaigrette complements the creamy soup beautifully. It’s also fantastic as part of healthy meal plans for two or easy to pack for meal prep microwave lunches.
Pairing Ideas (Drinks, Sides, etc.)
Pair your soup with a light, refreshing drink like iced herbal tea or sparkling water with a lemon wedge. If you prefer wine, a crisp Chardonnay or Pinot Grigio balances the richness perfectly. Roasted veggies or a simple coleslaw make wonderful side dishes that add crunch and freshness.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm gently over medium heat, stirring frequently to prevent sticking. If the soup has thickened too much, add a splash of milk or broth to loosen it up.
Make-Ahead and Freezer Tips
This soup freezes well but may thicken after thawing. Consider undercooking slightly or adding extra broth before freezing. Freeze in portions for best meal prep healthy options that are easy to reheat and enjoy on busy days. This makes a low calorie premade meal delivery solution ideal for meal planning.
Common Mistakes to Avoid
- Skipping baking the potatoes — boiled potatoes don’t create the same creamy texture.
- Not making a roux, which leads to a thinner, less silky soup.
- Adding cheese too early — add at the end to prevent clumping.
- Overheating soup, which can cause separation or curdling.
Frequently Asked Questions (FAQ)
Can I use other potatoes?
Russets are best for creaminess, but Yukon Gold or red potatoes can work, though the texture may vary.
Is this soup gluten-free?
No, it contains flour. For gluten-free, use a gluten-free flour blend or cornstarch as a thickener.
Can I make this vegetarian or vegan?
Yes! Use vegetable broth and substitute bacon and dairy with vegan alternatives.
Can I add other toppings?
Absolutely! Chives, extra cheese, sour cream, and even sautéed mushrooms work great.
How long does leftover soup keep?
Up to 4 days in the refrigerator, or 3 months in the freezer.
Cooking Tools You’ll Need
- Large soup pot or Dutch oven
- Baking sheet for potatoes
- Whisk for roux
- Ladle for serving
This simple setup makes it easy to whip up this delicious best high protein frozen meal alternative right at home.
Baked Potato Soup is the ultimate healthy eating for two comfort food that brings warmth and smiles to any table. With its creamy texture, cheesy goodness, and crispy bacon, it’s a recipe that never fails to satisfy and delight. Try it today, and you’ll see why it’s a favorite for families and foodies alike!
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Baked Potato Soup
Ingredients
- 4 large russet potatoes, baked and diced
- 6 slices bacon, cooked and crumbled
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter
- to garnish chopped green onions
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of drippings in the pot.
- Add butter to the pot and sauté onion until translucent, about 4-5 minutes. Add garlic and cook for 30 seconds more.
- Sprinkle flour over the onions and garlic and cook for 1-2 minutes, stirring constantly to make a roux.
- Gradually whisk in chicken broth and bring to a simmer.
- Add diced baked potatoes and cook for 10 minutes, mashing some slightly for texture.
- Stir in milk, sour cream, salt, pepper, and 1 cup of shredded cheddar cheese. Simmer until heated through and thickened.
- Serve hot, topped with remaining cheese, crumbled bacon, and chopped green onions.
