Baked Potato Soup
What is better than Baked Potato Soup on a cold night? While this recipe does require some extra work (such as baking the potatoes), we promise you it’s worth it. Add all of your favorite toppings, serve with some crusty bread, and you have yourself a dreamy meal! Member’s Mark™ Chicken Base adds so much more flavor than regular chicken broth – you will notice the difference!
Toppings for Baked Potato Soup
Baked potato soup is rich and cozy, so toppings that add crunch, salt, freshness, or a little heat work best. Here’s a mix-and-match list—from classic to creative:
Classic Baked Potato Toppings
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Shredded cheddar or Colby-Jack
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Crumbled bacon
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Sour cream or Greek yogurt
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Chopped green onions or chives
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Butter pat (yes—extra indulgent)
Flavor Boosters
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Fresh cracked black pepper
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Smoked paprika
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Hot sauce or chili oil
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Roasted garlic
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Caramelized onions
Crunchy Add-Ons
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Fried onions or shallots
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Crushed kettle chips
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Garlic croutons
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Toasted panko breadcrumbs
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Pretzel crumbs
Fresh & Herby (to balance richness)
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Parsley
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Thyme
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Dill
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Microgreens
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Baby arugula (finely chopped)
Creamy & Fun Swirls
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Beer cheese
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Queso
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Herb crema
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Ranch drizzle
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Pesto swirl
Turn It Into a Meal
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Pulled chicken or rotisserie chicken
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Ham or smoked sausage
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Leftover steak bits
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Chili (chili-potato soup combo!)
Unexpected but Great
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Corn kernels
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Pickled jalapeños
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Sun-dried tomatoes
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Everything bagel seasoning
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Truffle oil (just a few drops)
Baked Potato Soup
Ingredients
For the Soup
- 4 large Russet potatoes scrubbed and dried
- Olive oil as needed
- 6 strips Bacon cut into small pieces
- 3 tbsp Butter
- 1 medium Yellow onion chopped
- 2-3 large Garlic cloves chopped
- ⅓ cup All-purpose flour
- 4 cups Water
- 4 tsp Member's Mark™ Chicken Base
- 2 cups Milk
- ⅔ cup Heavy cream
- 1½ tsp Member's Mark™ Sea Salt
- 1 tsp Member's Mark™ Fine Ground Black Pepper
- ⅔ cup Sour cream
For the Topping
- Shredded cheddar cheese
- Chives chopped
- Green onion chopped
- Sour cream
- Bacon
Instructions
- Preheat the oven to 400°F. Lightly rub each potato with oil and prick several times with a fork. Place on a baking sheet and bake until tender, about 45-60 minutes. Remove from oven, let cool slightly, then chop into cubes (skin on or off, as preferred).
- While potatoes are baking, heat a large pot over medium heat. Add the bacon pieces and cook until crispy. Remove and set bacon on a paper towel-lined plate to absorb excess grease. Leave the remaining grease in the pot.
- Add the butter to the same pot and melt. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the cooked onions and garlic, stirring to coat. Cook for about 2 minutes.
- In a small bowl or measuring cup, combine water and Member's Mark™ Chicken Base.
- Gradually add water/chicken base mixture, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer. Add the chopped baked potatoes to the pot. Bring back to a simmer, reduce heat to low, and let simmer for about 10 minutes.
- Add Member's Mark™ Sea Salt and Member's Mark™ Fine Ground Black Pepper to taste. Stir in sour cream and half of the cooked bacon, reserving the rest for topping. Heat through until combined.
- Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped chives or green onions, extra sour cream, and reserved crispy bacon pieces.