If you are looking for a soul-warming recipe that’s creamy, satisfying, and sprinkled with a perfect crunch, then this Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe is about to become your new favorite. Imagine velvety potato soup, full of cozy flavors, topped with crispy bacon and melty cheddar, with crunchy potato skins on the side for dipping. Every spoonful feels like a comforting embrace, and the combination of creamy and crispy textures makes it an absolute crowd-pleaser that’s perfect anytime you want a bowl of pure happiness.
Ingredients You’ll Need
To make this Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe, you’ll want to gather just a handful of essentials that pack a major flavor punch. Each ingredient plays a special role, whether it’s the creamy potatoes, savory bacon, or the sharp cheddar for richness and color.
- Russet potatoes: The starchy potatoes give the soup its hearty, creamy base and perfect texture.
- Olive oil: Adds a gentle richness and helps crisp up the potato skins beautifully.
- Salt and pepper: Essential to season every layer and enhance flavors naturally.
- Bacon: Crispy, smoky, and salty, bacon brings a smoky depth and irresistible crunch to the soup and toppings.
- Butter: Adds silky smoothness when sautéing the veggies and balancing flavors.
- Leek (or onion): Brings a mild, sweet onion flavor that softens perfectly in the soup.
- Celery: Adds a subtle freshness and slight crunch when softened.
- Garlic: A little punch of aromatic flavor that deepens the soup’s complexity.
- Flour: Helps thicken the soup to a luscious creamy consistency.
- Chicken stock and bouillon paste: Build a savory, rich broth that infuses the soup with depth.
- Whole milk or heavy cream: Makes every spoonful luxuriously creamy and smooth.
- Kosher salt and cracked black pepper: For seasoning to taste and balancing all flavors perfectly.
- Cheddar cheese: Sharp, melty, and full of character, cheddar is the crowning glory of this soup and its toppings.
- Sour cream and fresh chives: Classic garnishes that add tanginess and vibrant color.
How to Make Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe
Step 1: Bake the Potatoes
Start by prepping your russet potatoes by poking them with a fork and tossing them in olive oil, salt, and pepper. Baking them at 400 degrees until fork tender takes about an hour but is worth every minute. This baking step gives you that lovely cooked-through potato flavor and makes it easy to separate the skins to crisp later.
Step 2: Prepare the Cheese
While the potatoes cool, shred the cheddar cheese and let it come to room temperature. This helps it melt beautifully into the soup later, creating that irresistible cheesy goodness we all crave.
Step 3: Crisp the Potato Skins
Once the potatoes are cool enough, slice them lengthwise and scoop out the fluffy flesh, saving it for the soup. Drizzle the skins with olive oil, a sprinkle of salt and pepper, and broil until crispy and golden. These skins will add an exciting crunchy element alongside the creamy soup.
Step 4: Cook the Bacon
Halfway through baking, cook your thick-sliced bacon in a large soup pot over medium heat until it’s perfectly crispy. Removing some of the bacon grease before the next step ensures the soup won’t be too greasy but keeps enough fat for flavor.
Step 5: Sauté the Vegetables
In the same pot with bacon fat, melt butter and sauté diced leek and celery until tender and soft. Add minced garlic and cook briefly, giving the soup an aromatic base. Sprinkling flour here is essential to gently thicken the broth, stirring constantly so it combines without lumps.
Step 6: Build the Soup
Slowly stir in the chicken stock and bouillon paste, adding depth to the soup’s flavor. Next, fold in the scooped potato flesh and pour in milk or cream for that silky texture. Season with kosher salt and cracked pepper, then let the soup warm through gently.
Step 7: Perfect the Texture
Using an immersion blender, gently puree about half of the soup to achieve the ideal creamy yet chunky texture. The key is not to over-blend, as you want to retain the rustic feel of mashed potato bits without turning the soup gluey. Finally, remove it from heat and stir in shredded cheddar cheese until melted and cohesive.
Step 8: Serve
Ladle the hot soup into bowls and top generously with extra shredded cheddar, crispy bacon bits, a dollop of sour cream, and a sprinkle of fresh chives. Don’t forget to serve alongside the crispy potato skins for dunking—they add the perfect crunchy contrast to every bite.
How to Serve Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe
Garnishes
The best part about this Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe is playing with toppings. Sour cream adds a refreshing tang, chives bring a fresh green pop, extra cheddar melts on top for richness, and the crispy bacon bits lend a smoky punch. Feel free to get creative with crumbled blue cheese or a dash of smoked paprika!
Side Dishes
Keep the meal cozy and simple with sides like a crisp mixed green salad or warm crusty bread to help soak up any leftover soup. A side of steamed broccoli or roasted carrots adds some color and nutrition without competing with the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini baked potatoes or bread bowls for a rustic feel. Layer the crispy potato skins artfully on a platter with dips like sour cream or a smoky ranch dressing. This way, your guests can mix and match bites of soup, cheese, and crunch in endless delicious combinations.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the crispy skins separate to maintain their crunch and reheat the soup gently on the stove or microwave before serving.
Freezing
You can freeze the soup but the texture of the potato skins will not hold up well in the freezer. Freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup slowly over low to medium heat on the stove, stirring occasionally to keep the creamy texture smooth. Avoid boiling to prevent it from separating. Re-crisp the potato skins in a hot oven or toaster oven to revive their satisfying crunch before serving again.
FAQs
Can I use a different type of potato for this soup?
Russet potatoes are preferred for their starchy and fluffy texture which makes the soup creamy. While you can try other baking potatoes, waxy varieties like red potatoes may result in a less creamy consistency.
Is it possible to make this recipe vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken stock. You can add smoked paprika or liquid smoke for a smoky touch, and top with crispy fried onions for extra texture.
Can I use cheddar cheese alternatives?
Yes, sharp white cheddar, smoked gouda, or even a blend of cheeses work great. Just make sure to use a cheese that melts well to keep that luscious creaminess in the soup.
What if I don’t have an immersion blender?
You can carefully transfer half the soup to a regular blender or food processor to puree, then return it to the pot. Just be cautious with hot liquids and blend in batches if needed.
How do I make the potato skins super crispy?
Make sure to coat the potato skins generously with olive oil and season well, then broil them close to the heat source for just a few minutes, watching carefully so they turn perfectly golden and crispy without burning.
Final Thoughts
There is nothing quite as comforting and satisfying as a bowl of this Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe. It brings together the heartiness of potatoes, the richness of cheese, and the crunch of crispy bacon and skins into one unforgettable meal. Whether it’s a chilly weeknight or a special weekend dinner, this recipe promises warmth and smiles in every spoonful. Give it a try—you’ll be so glad you did!
Print
Baked Potato Soup with Crispy Potato Skins and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This creamy Baked Potato Soup is a comforting and hearty meal perfect for chilly days. Featuring tender baked russet potatoes blended into a savory broth with crispy bacon, leeks, celery, garlic, and sharp cheddar cheese, this soup combines luscious textures and rich flavors. Crispy baked potato skins served on the side add a delightful crunch and make this soup a full-flavored, satisfying dish.
Ingredients
Potatoes and Toppings
- 3 lbs russet potatoes
- Olive oil, for coating and drizzling
- Salt and pepper, to taste
- 1 cup freshly shredded cheddar cheese, plus extra for topping
- Sour cream, for serving
- Diced fresh chives, for garnish
Bacon and Vegetables
- 1/2 lb bacon, cut into ½’’ thick slices
- 3 tablespoons butter
- 1 leek, white and light green parts diced (or ½ medium onion, diced)
- 1 rib celery, diced
- 2 cloves garlic, minced
Soup Base
- 2 tablespoons flour
- 2 cups chicken stock
- 1 teaspoon chicken bouillon paste
- 2 cups whole milk or heavy cream
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon fresh cracked black pepper, plus more to taste
Instructions
- Bake Potatoes: Preheat your oven to 400°F. Place the whole russet potatoes on a large baking tray and poke a few holes in each with a knife or fork. Drizzle with olive oil and sprinkle with salt and pepper, coating them well. Bake for 1 hour or until potatoes are fork-tender. Remove from oven and allow to cool.
- Prepare Cheese: While the potatoes bake, shred the cheddar cheese and leave it at room temperature to soften for better melting later.
- Prepare Potato Skins: Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the potato flesh carefully into a bowl and place the empty skins back onto the baking sheet. Drizzle the skins with olive oil and season with salt and pepper. Broil the skins for a few minutes until crispy and golden. Set aside.
- Cook Bacon: About halfway through baking the potatoes, add the bacon slices to a large soup pot over medium heat. Cook until the fat is rendered and bacon is crispy, about 8-10 minutes. Remove the bacon using a slotted spoon and place on paper towels to drain. Remove excess bacon grease from the pot, leaving a little for flavor.
- Sauté Vegetables: Add butter to the pot and melt over medium heat. Add diced leek and celery and sauté until tender, about 5-7 minutes. Stir in minced garlic and cook for 30 seconds more until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to eliminate raw flour taste.
- Add Liquid Base: Slowly pour in the chicken stock while stirring constantly to prevent lumps. Add the chicken bouillon paste and stir until dissolved and combined.
- Add Potato Flesh and Milk: Add the scooped potato flesh into the pot and break it apart with a wooden spoon to combine with the broth. Pour in the milk or heavy cream and season with kosher salt and cracked black pepper. Heat gently for a few minutes until warmed through, stirring occasionally.
- Blend Soup: Use an immersion blender to puree about half of the soup directly in the pot, adjusting blending to achieve a creamy yet chunky texture. Be careful not to over-blend to avoid a gluey consistency.
- Finish Soup: Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls and top with extra shredded cheddar cheese, crispy bacon pieces, a dollop of sour cream, and a sprinkle of fresh chives. Serve alongside the crispy potato skins for dipping and added texture.
Notes
- You can substitute the leek with half a medium onion if preferred.
- For a richer soup, use heavy cream instead of whole milk.
- If dairy-free, consider using a plant-based milk and cheese alternative, though this will change flavor significantly.
- Leftover potato skins can be seasoned differently for extra snacks.
- To make this soup vegetarian, omit bacon and use vegetable broth instead of chicken stock and bouillon.
