It’s soup season folks!

Well, at least here in the great white north, where temps are currently averaging around 20 degrees during the day, it’s soup season.

And did you know that January is National Soup Month?

Me neither. At least not until I decided to become a food blogger, that is. I promised myself (and maybe you?) that I would try and be better about about posting food that was more closely related to the seasons and holidays so that all my favorite recipes weren’t posted way too damn late because, ya know, that’s usually how I roll.

And I’m a huge procrastinator.

But according to a few handy-dandy charts (Blue’s Clues style, because I have kids) January is National Soup Month. Among a bunch of other national random holidays.

Seriously who comes up with this stuff? Who was it that decided that we should have a favorite day for soups or pancakes or bloody marys?

Wait… nevermind, I wholeheartedly agree with all three I just listed. But there is seriously a holiday for every day of the year and sometimes more than one holiday per day.

So in celebration of national soup month… I wanted to share with you a few of my favorite soup recipes. For the next two weeks, I’ll be posting nothing but soup recipes!

Let’s kick this off with one of my favorite soups of all time… baked potato soup. This soup is filled to the brim with potatoes and simmered in a creamy broth.

Top it off with some cooked bacon, because everything’s better with bacon, and you’ve got yourself a filling meal that will keep you warm all winter long. Or make this whenever you’re craving soup because it’s just as good then, too.

What is Baked Potato Soup?

Baked Potato Soup is a rich and creamy soup that captures the essence of a loaded baked potato in every spoonful. Originating from the idea of turning leftover baked potatoes into a comforting dish, this soup has become a staple in many households.

It’s a perfect blend of simplicity and indulgence, combining basic pantry ingredients with a touch of culinary flair.

Why You’ll Love this Recipe

• Comforting and Filling: This soup is the ultimate comfort food, perfect for warming up on a cold day.
• Easy to Make: With simple ingredients and straightforward steps, it’s a recipe anyone can master.
• Customizable: You can easily adapt it to suit your taste or dietary preferences.
• Family-Friendly: Kids and adults alike will love the creamy, cheesy flavor.

Ingredients

• Bacon: Adds a smoky, savory flavor.
• Unsalted Butter: Creates a rich base for the roux.
• All-Purpose Flour: Helps thicken the soup.
• Milk: Provides creaminess and a smooth texture.
• Red Potatoes: The star of the dish, offering a hearty bite.
• Green Onions: Adds a fresh, slightly sharp flavor.
• Cheddar Cheese: Melts into the soup for a cheesy finish.
• Sour Cream: Enhances the creaminess and adds a tangy note.

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Substitutions & Additions

Bacon Alternatives: For a vegetarian version, skip the bacon or use plant-based bacon bits.

Milk Options: Substitute with almond milk or oat milk for a dairy-free version.

Cheese Variations: Try using Gruyère or Monterey Jack for a different flavor profile.

Add-Ins: Consider adding corn, diced ham, or even a dash of hot sauce for extra flavor.

How to Make this Recipe

Cook the Bacon: In a sauté pan over medium-high heat, cook the bacon until it’s brown and crispy. Transfer to a paper towel-lined plate to cool, then dice into small chunks.

Prepare the Base: In a stock pot, melt the butter over medium heat. Whisk in the flour until slightly thickened. Gradually whisk in the milk, cooking and whisking constantly for about 1-2 minutes.

Add the Potatoes and Onions: Stir in the diced potatoes and green onions. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 20-25 minutes.

Incorporate the Cheese and Sour Cream: Stir in the cheddar cheese and sour cream. Season with salt and pepper to taste.

Serve: Ladle the soup into bowls and top with crispy bacon, extra cheddar cheese, and green onions.

Cooking Tips & Tricks

Perfecting the Roux: Whisk the butter and flour thoroughly to avoid lumps in the soup.

Potato Texture: Dice the potatoes evenly to ensure they cook at the same rate.

Cheese Melting: Use freshly shredded cheese for a smoother melt, as pre-shredded cheese often contains anti-caking agents.

Serving Suggestions

Serve the soup in rustic bowls for a cozy presentation.

Pair it with crusty bread or a side salad for a complete meal.

Garnish with a dollop of sour cream, a sprinkle of chives, or a dash of paprika for added flair.

Storage Suggestions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: This soup freezes well. Portion it into freezer-safe containers and store for up to 3 months. Reheat gently on the stove, adding a splash of milk if needed.

Recipe FAQ

Can I use other types of potatoes? Yes, Yukon Gold or Russet potatoes work well in this recipe.

How can I make this soup thicker? Add a bit more flour to the roux or reduce the soup longer to achieve your desired consistency.

Can I make this soup ahead of time? Absolutely! Prepare the soup a day in advance and reheat it gently before serving.

What can I use instead of sour cream? Greek yogurt is a great substitute that adds a similar tangy flavor.

Is this soup gluten-free? To make it gluten-free, use a gluten-free flour blend in place of all-purpose flour.

This Baked Potato Soup is a comforting, hearty dish that’s perfect for any occasion. With its creamy texture, smoky bacon, and cheesy goodness, it’s sure to become a family favorite.

Whether you’re serving it as a main course or a starter, this recipe is guaranteed to impress. So grab your ingredients, follow the steps, and enjoy a bowl of homemade comfort!