Baked Potato Soup: Made With Love

Soup is a true labor of love, and this recipe is no exception. I’m excited to share a simplified breakdown of an all-time favorite: baked potato soup. February feels like the perfect time to share this recipe. With colder weather and the season of love in full swing, this dish is ideal for gatherings and for on-the-go college students as leftovers. Whether you’re celebrating with friends or any love-filled occasion, this soup is sure to be a hit! So, let’s get into it.

Baked potato soup ingredients

Listed in the order you’ll use them for easy cooking:

• Olive oil

• 1 garlic clove

• Aluminum foil

• Bacon (turkey bacon works too)

• Salted butter

• 1 carrot, chopped

• 1 onion, diced (I like to use half a yellow & half a red onion)

• 1 celery rib, chopped

• All-purpose flour

• 2/3 cup of milk

• 2/3 cup of heavy cream

• 4 cups chicken broth

• Seasonings: salt, pepper, thyme, onion powder, paprika

• Parmesan rind (optional but highly recommended)

• 1 Russet potato (diced)

• Shredded Cheddar Cheese

• Chives, for topping

• Sour Cream (optional)

How to make it

st: Roast the Garlic

Preheat your oven to 350 degrees. Peel your garlic clove. Place your garlic clove on top of a sheet of aluminum foil. Drizzle with olive oil, wrap it up, and place it on a baking sheet. Roast for 40 minutes, then set aside to cool (warning: the kitchen may begin to smell like heaven).

nd: Cook the Bacon

Chop up your bacon. Add the bacon to a large pot or Dutch oven over medium-low heat. Cook the bacon slowly and patiently until it reaches your desired crispiness. Remove the cooked bacon with a slotted spoon and set aside. Make sure to leave behind the bacon grease in the pot!

rd: Prep the Veggies

While the bacon cooks, chop up: 1 carrot, 1 onion of your choice (I like to use half a yellow onion and half a red onion), and 1 celery rib. I find that the more ingredients there are, the better the overall flavor of the soup.

th: Sauté Veggies

Add in carrots, onions, and celery, and sauté for about 5 minutes or until the onion becomes soft and translucent. Next, muddle the veggies (or blend) and add a little water to the container. Add this mixture back into the pot.

th: Add the Garlic

Once the roasted garlic has cooled, squeeze it straight into the pot. Stir and incorporate for a few minutes. Yes, it’s sticky — yes, it’s totally worth it.

th: Thicken It Up

Next, lower the temperature of the stove. Sprinkle in all-purpose flour, just enough to cover the veggies (I eyeball this). Stir for about 1 to 2 minutes, cooking out the flour taste. This step will give the soup its creamy thickness.

th: Extra Flavor Moment (*optional*)

Go ahead and drop in a Parmesan rind if you’re using one. This goes for any soup in my opinion!

th: Add Dairy

With the heat still on low, slowly whisk in equal parts milk and heavy cream, about 1/3 cup at a time. Take your time here — slow and steady wins the race.

th: Broth + Seasoning

Pour in four cups of chicken broth. Season generously with salt, pepper, thyme, onion powder, paprika, and any other seasonings your heart desires. Stir to combine.

th: Potatoes

Dice up one Russet potato. Bring the soup to a gentle boil and add them to the pot. Cook the potatoes until they are fork-tender, which usually takes about 15 minutes.

th: The Best Part

Adjust the heat to medium-low and stir in your shredded cheddar cheese and most of the cooked bacon. Make sure to save some of the bacon for topping! Stir until melted and dreamy.

th: Make It Your Texture

Using a potato masher, immersion blender, or whatever you have on hand, mash the potatoes until they reach your desired consistency. At this stage, the soup is ready to be served, though I usually let it simmer another hour to deepen the flavor and soften the vegetables. From here, it’s up to you! It all depends on your personal preference.

th: Serve & Top

Serve immediately and top with extra cheddar cheese, chives, bacon, and an optional dollop of sour cream.

th: Enjoy!

Cozy up, grab a bowl, and enjoy every heartfelt bite. If this wasn’t enough, add more chicken broth, heavy cream, and milk next time for a larger batch. Practice makes perfect!

I’ve learned to really enjoy cooking for myself. It has become a form of “me time,” something I sometimes forget to prioritize. So please, share this recipe with someone you love, or keep it all to yourself — no judgement here. This soup is especially delicious the next day, once it thickens and the flavors deepen even more. Here’s to treating yourself with a little extra love this month. Enjoy!

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