Restaurant-Style Baked Potato Soup: A Hug in a Bowl

There are some dishes that just wrap around you like a warm blanket on a chilly evening, and for me, restaurant-style baked potato soup is undeniably one of them. I remember a particular autumn evening, many years ago, when a torrential downpour hit right as I was about to head out for a fancy dinner. Plans were scuttled, and my disappointment was palpable. To lift our spirits, I decided to recreate that comforting bowl of potato soup I’d always loved from a certain beloved local eatery. The aroma of sautéed onions and simmering broth filled the kitchen, a promise of warmth and satisfaction, and by the time the smoky cheddar and crispy bacon crowned the creamy soup, we’d forgotten all about the rain outside.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10
• Yield: Approximately 10 servings
• Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

This recipe calls for humble ingredients that come together to create something truly spectacular. Don’t shy away from the convenience of instant potato flakes; they are key to achieving that velvety restaurant texture without the fuss of peeling and boiling excess potatoes.

• 8 tablespoons butter
• 4 cups diced onions (about 2 large onions)
• ½ cup all-purpose flour
• ¼ cup chicken base, mixed with 8 cups water (you can substitute vegetable base for a vegetarian option)
• 1 ¼ cups instant potato flakes (plain, unflavored)
• 4 cups half-and-half, or heavy cream for an even richer soup
• ½ teaspoon seasoning salt (like Lawry’s, or a blend of salt, pepper, and paprika)
• 1 teaspoon dried basil (fresh basil, tripled, will add an incredible aromatic depth)
• 1-4 dashes Tabasco sauce, to taste
• 2 cups cooked diced potatoes (leftover baked potatoes are perfect here, but microwaved or boiled potatoes work just as well)
• Grated cheddar cheese (grate your own for the best flavor and meltability)
• 4 slices bacon, fried until crispy, drained, and crumbled
• Green onion tops or fresh chives, thinly sliced, for garnish

Equipment Needed

For this comforting soup, you won’t need any fancy gadgets. Most of what you’ll require is likely already in your kitchen.

• Large stock pot or Dutch oven
• Whisk
• Measuring cups and spoons
• Cutting board and knife (for onions, green onions, and bacon)
• Skillet (for cooking bacon, if not pre-cooked)
• Ladle (for serving)

Instructions

Crafting this soul-warming soup is a straightforward process, with each step building upon the last to create that signature creamy, rich texture.

1. In a large stock pot or Dutch oven, sauté the diced onions in the 8 tablespoons of butter over medium heat for 10-15 minutes. The goal here is to soften the onions and release their sweetness, so be sure not to brown them. This gentle cooking is crucial for a smooth soup base.

2. Once the onions are tender and translucent, add the ½ cup of flour to the pot. Cook, stirring constantly with a whisk, for 4-5 minutes. This step creates a roux, which will thicken our soup. Again, do not brown the flour; we’re looking for a pale, nutty aroma.

3. In a separate bowl or jug, mix the chicken base with 8 cups of water. Use a whisk to ensure the base is fully dissolved and the mixture is smooth.

4. Slowly pour the stock mixture into the roux, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer, then reduce the heat and cook, stirring occasionally, for 15-20 minutes. This allows the flavors to meld and the soup base to thicken beautifully.

5. Gradually whisk in the 4 cups of half-and-half (or heavy cream). Continue to cook over low heat for 10 more minutes, stirring frequently. It’s important to do not boil the soup at this stage, as boiling can cause the dairy to separate. We’re just warming it through and allowing it to become wonderfully creamy.

6. Now it’s time to introduce the seasonings and flavors. Add the ½ teaspoon of seasoning salt, 1 teaspoon of dried basil, and 1-4 dashes of Tabasco sauce. Taste the soup and adjust the seasonings as needed. This is where you can truly personalize the soup to your preference – the “toggle taste” is your moment to make it perfect.

7. Gently stir in the 2 cups of cooked diced potatoes. Allow them to heat through for a few minutes. These potatoes will add texture and body to the soup.

8. Ladle the hot soup into bowls. Garnish generously with grated cheddar cheese, crumbled bacon, and sliced green onion tops or fresh chives. The contrast of the warm, creamy soup with the salty bacon, sharp cheese, and fresh herbs is what makes this dish so irresistible.

Chef’s Note on Prep Time: Cooking the bacon, grating your cheese, and chopping your green onions while the soup is simmering in steps 1-5 will significantly cut down on your overall prep time and ensure everything is ready when the soup is finished.

Expert Tips & Tricks

To elevate your restaurant-style baked potato soup from delicious to divine, consider these chef-inspired insights.

• For Extra Smoky Flavor: If you have leftover baked potatoes from a barbecue or grill, their slightly smoky skin can impart an extra layer of deliciousness to the soup when diced and added.
• The Power of Fresh Herbs: While dried basil is specified, if you have fresh basil, by all means, use it! You’ll want to triple the amount to capture its vibrant, aromatic essence. Add fresh basil in the final minutes of cooking or as a garnish.
• Achieving Silky Smoothness: If you prefer an even smoother soup, you can carefully ladle about half of the soup into a blender (vent the lid and cover with a towel to avoid steam burns) or use an immersion blender directly in the pot to partially purée the cooked potatoes before adding the final diced portion.
• Cheese Selection: Grating your own cheddar cheese from a block is paramount. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly into the soup.
• Spice Level Control: The Tabasco sauce is your control for a touch of heat. Start with one dash and add more incrementally until you reach your desired level of warmth.

Serving & Storage Suggestions

This baked potato soup is a meal in itself, perfectly complemented by a crusty piece of bread for dipping. For a lighter accompaniment, consider a crisp green salad with a tangy vinaigrette.

• Serving: Serve hot, ladled generously into warmed bowls. Garnish with a flourish of grated cheddar, crumbled bacon, and fresh green onions or chives just before presenting.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. The soup will thicken as it cools.
• Reheating: Gently reheat the soup on the stovetop over low heat, stirring frequently, until warmed through. You may need to add a splash of milk or broth to achieve your desired consistency. Avoid boiling. For quicker reheating, you can also use the microwave, stirring halfway through.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on specific ingredient brands and quantities used, particularly the fat content of dairy and cheese.

Nutrient	Amount per Serving	% Daily Value
Calories	366.6 kcal
Calories from Fat		65%
Total Fat	26.6 g	40%
Saturated Fat	14.8 g	74%
Cholesterol	69.3 mg	23%
Sodium	268.5 mg	11%
Total Carbohydrate	26.4 g	8%
Dietary Fiber	2.4 g	9%
Sugars	3.4 g	13%
Protein	7.1 g	14%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment!

• Vegetarian/Vegan: To make this soup vegetarian or vegan, substitute the chicken base with a good quality vegetable base. For a vegan creamy texture, replace the half-and-half with full-fat coconut milk or a rich cashew cream. Omit the bacon or use plant-based bacon bits.
• Cheesy Variations: Experiment with different cheeses! Monterey Jack, Gruyère, or a sharp white cheddar can offer delightful flavor twists.
• Adding More Vegetables: Feel free to add finely diced celery along with the onions for an extra layer of flavor and texture.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, this soup reheats beautifully. It’s often even better the next day as the flavors have had more time to meld.

Q: What is the best way to thicken the soup if it’s too thin?
A: If your soup is thinner than you’d like, you can create a slurry with a tablespoon of cornstarch or flour mixed with a few tablespoons of cold water, then whisk it into the simmering soup until thickened. Alternatively, adding a few more instant potato flakes and allowing them to hydrate can also thicken it.

Q: Can I freeze baked potato soup?
A: Baked potato soup can be frozen, but dairy-based soups may sometimes separate upon thawing. It’s best to freeze it without the half-and-half and stir it in upon reheating.

Q: What kind of potatoes should I use?
A: Any cooked potatoes will work. Leftover baked potatoes are ideal for their texture and flavor. Russets or Yukon Golds are great choices for boiling or microwaving as well.

Q: Is it essential to grate your own cheese?
A: While not strictly essential, grating your own cheese from a block yields a smoother melt and superior flavor compared to pre-shredded varieties, which often contain anti-caking agents.

Final Thoughts

This restaurant-style baked potato soup is more than just a recipe; it’s an invitation to comfort, a culinary hug that warms from the inside out. It’s the perfect antidote to a long day, a delightful centerpiece for a casual gathering, or simply a treat for yourself. The interplay of creamy richness, savory undertones, and the delightful crunch of bacon and fresh herbs creates a symphony of textures and flavors that is truly satisfying. So gather your ingredients, embrace the warmth of your kitchen, and dive into a bowl of pure, unadulterated comfort. I’d love to hear about your experiences with this soup – perhaps you discovered a favorite cheese combination or a unique garnish that took it to the next level. Enjoy every spoonful!