From Freezer to Table: Easy Baked Potato Soup

There's something about the shift into Fall that makes me crave comfort food. The days get shorter, temperatures start to drop, and suddenly the idea of something warm and cozy feels like the perfect way to end the day. For me, baked potato soup is one of those dishes that instantly brings comfort--it's hearty and feels like a hug on a chilly evening.

I've cooked this recipe in both the crockpot and on the stovetop, and it works beautifully either way. Today, I'm sharing the stovetop version since that's what I made in my kitchen here, but I'll also include crockpot settings for those of you who prefer set it and forget it style of cooking.

Back when I lived in Minnesota, I would spend an entire weekend making soups to stock the freezer before Winter fully set in. It was truly a gift to pull out homemade soup on a busy weeknight. The key with freezing soups, especially ones with a cream base or cheese, is to leave out the cream base and cheese before freezing. Add these ingredients in later when you reheat, and your soup will taste just as fresh as the day you made it.

There's something so grounding about a bowl of homemade soup during the colder months. It's more than just food--it's a way to slow down, warm up, and savor a moment of coziness in the middle of a busy season.

Baked Potato Soup

Servings:6

6 medium russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth

1 1/2 cups milk

1 cup shredded cheddar cheese (reserve for later)

4 slices cooked bacon, crumbled

2 Tablespoons Butter

2 Tablespoons All-Purpose Flour

Salt and Pepper, to taste

2 green onions, for garnish

In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant.

Stir in flour and cook for 1 minute to create a roux.

Slowly whisk in the broth, then add diced potatoes. Bring to a boil, reduce heat, and simmer 20-25 minutes until the potatoes are tender.

Mash some of the potatoes with a fork or immersion blender for a creamier texture, leaving some chunks.

Stir in milk, then season with salt and pepper. Cook another 5 minutes.

Remove from heat and stir in cheese until smooth.

Garnish with bacon and green onions.

Crockpot:

Add potatoes, onion, garlic, broth, salt, and pepper to crockpot.

Cook on Low for 6-8 hours or High for 3-4 hours.

Mash some potatoes in crockpot for creaminess.

Stir in milk and cheese right before serving.

Top with bacon and green onions.

To Freeze:

Make the soup without milk or cheese.

Let it cool completely before transferring to airtight containers or freezer bags.

Freeze for up to 3 months.