What are the best toppings to add to baked potato soup for extra flavor?

Some of the best toppings for enhancing baked potato soup include crispy bacon, shredded cheddar cheese, chopped green onions, and a dollop of sour cream. For a gourmet twist, try caramelized onions, roasted garlic, or a drizzle of truffle oil. If you’re after texture, add croutons or fried shallots. These toppings not only add flavor but also elevate the overall experience of each spoonful.

Can I make baked potato soup ahead of time and reheat it later?

Absolutely. In fact, baked potato soup often tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, warm it slowly over the stovetop or in the microwave. Add a splash of broth or milk to revive its creamy texture.

How can I make baked potato soup thicker and creamier without using heavy cream?

o thicken and cream your soup without using heavy cream, try these natural alternatives: Mash a portion of the cooked potatoes into the soup base. Use a cornstarch or flour slurry. Add puréed cauliflower or white beans for a creamy texture. Stir in a bit of cream cheese or plain Greek yogurt. These options not only help with consistency but also offer nutritional benefits and keep the soup lighter.

Is baked potato soup suitable for a gluten-free diet and how do I modify it?

Yes, baked potato soup can be made completely gluten-free with a few simple changes. Instead of using a traditional flour roux, use cornstarch or arrowroot as a thickener. Ensure your broth is labeled gluten-free, and skip any crouton toppings unless they’re specifically gluten-free certified. Always double-check labels, especially for store-bought ingredients.

Baked Potato Soup: 7 Irresistible Reasons You’ll Love This Creamy Comfort Classic

Description

A creamy, hearty baked potato soup packed with comforting flavor and customizable toppings. Perfect for chilly nights, family dinners, or weekly meal prep. Naturally gluten-free with easy dairy-free and vegetarian adaptations.

Ingredients

Scale

5 large russet potatoes (baked or boiled, peeled and diced)
1/2 cup chopped yellow onion
3 tablespoons unsalted butter
3 cups milk (or chicken/vegetable broth for a lighter option)
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional: 2 tablespoons flour or cornstarch (for thickening)
Toppings (Optional):
Crumbled bacon
Sliced green onions or chives
Extra cheddar cheese
Sour cream
Fried shallots or truffle oil (for gourmet finish)

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Instructions

In a large pot over medium heat, melt butter and sauté chopped onion until translucent (about 5 minutes).
Stir in flour (if using) and cook for 1 minute to form a light roux.
Add diced potatoes and pour in the milk (or broth). Bring to a low simmer.
Mash some of the potatoes in the pot using a potato masher for creaminess, leaving some chunks for texture.
Stir in sour cream and shredded cheese. Mix until smooth and melted.
Season with salt and pepper. Adjust thickness by adding more milk or broth if needed.
Serve hot, topped with your favorite mix-ins.

Notes

Make it vegetarian by skipping bacon and using veggie broth.
For gluten-free, skip flour and thicken with mashed potatoes or cornstarch.
Store leftovers in an airtight container for up to 4 days.
Freeze cooled soup in individual containers for up to 3 months.
Reheat gently with a splash of milk or broth to restore creaminess.

Nutrition

Serving Size: 1 cup (approx.)
Calories: 320 kcal
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 9g
Cholesterol: 45mg