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The success of any great soup lies in its ingredients. For this Creamy Classic Baked Potato Soup, we will focus on a few key components that come together to create a dish bursting with flavor and comfort. Each ingredient plays a significant role, from the star of the show—the russet potatoes—to the supporting cast of aromatics, creamy elements, seasonings, and toppings. Let's break down what you'll need to make this classic recipe come to life.

Classic Baked Potato Soup

Warm up this winter with a bowl of Creamy Classic Baked Potato Soup! This comforting recipe turns simple russet potatoes into a rich, velvety dish that's perfect for cozy nights at home or family gatherings. Learn how to blend aromatic vegetables and creamy dairy for a soup that delights even the pickiest eaters. With delicious toppings like crispy bacon and cheddar cheese, this nostalgic favorite promises to be a hit. Discover the steps to create this heartwarming meal and enjoy every spoonful of goodness.
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Ingredients
  

4 medium-sized russet potatoes, scrubbed and pierced with a fork

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup whole milk

1/2 cup diced white onion

1/2 cup chopped celery

1/2 cup chopped carrots

3 cloves garlic, minced

1/4 cup unsalted butter

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded sharp cheddar cheese

6 slices bacon, cooked and crumbled

1/4 cup chopped green onions

1/4 cup sour cream, for garnish

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the pierced potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender. Once done, let them cool slightly, then scoop out the pulp into a bowl, leaving the skin intact.

    Prepare the Base: In a large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.

      Combine Ingredients: Stir in the dried thyme and smoked paprika. Add the chicken or vegetable broth, and bring it to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.

        Blend the Soup: Carefully add the potato pulp to the pot. For a creamier texture, use an immersion blender to blend the mixture until smooth. If you'd like a chunkier soup, use a potato masher instead.

          Add Dairy: Stir in the heavy cream and whole milk. Heat through but do not boil. Season the soup with salt and pepper to taste.

            Finish with Cheese: Fold in the shredded cheddar cheese until melted and nicely incorporated. Allow the flavors to meld for another 5 minutes over low heat.

              Serve: Ladle the soup into bowls, and top with crumbled bacon, chopped green onions, and a dollop of sour cream. For an extra touch, sprinkle with more cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6-8