Creamy Baked Potato Soup is like a warm hug on a chilly day. It’s made with tender chunks of baked potatoes, a smooth and creamy broth, and hints of cheese and bacon that add just the right amount of flavor and texture. You get that wonderful mix of soft potatoes and a rich, velvety soup that feels comforting from the very first spoonful.
I love making this soup when I want something that feels like a special treat but is still super easy to put together. The best part for me is stirring in the cheese so it melts perfectly, giving the soup that creamy, cheesy goodness without being too heavy. I also like sprinkling extra bacon on top because, well, who doesn’t love a bit of crispy bacon to finish things off?
When I serve this soup, I often pair it with a simple side salad or some crusty bread for dipping. It’s the kind of meal that everyone seems to enjoy, whether it’s for a cozy family dinner or a casual get-together with friends. Every time I make it, it feels like a little celebration of comfort food at its best.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are the best choice here. They have a fluffy texture when baked, which makes the soup creamy. If you can’t find Russet, Yukon Gold works too but will give a slightly different texture.
Bacon: Bacon adds a smoky crunch. If you prefer a vegetarian option, try smoked paprika or a dash of liquid smoke for that smoky flavor without the meat.
Cheese: Sharp cheddar is classic for a reason—it melts well and adds a nice tang. You can swap it for Colby, Monterey Jack, or even a mild gouda for a twist.
Dairy: The combo of whole milk and heavy cream makes the soup rich but still light enough. For a lighter version, try half-and-half or use all milk, but the soup won’t be as creamy.
How Do You Get the Soup Thick and Creamy Without Lumps?
The key to a smooth soup is making a good roux and careful mixing:
- Start by cooking flour with butter for about 2 minutes to get rid of the raw flour taste and create a smooth base.
- Slowly whisk in the broth, pouring a little at a time and stirring constantly to stop lumps from forming.
- Partially mashing the potatoes gives texture without making it too chunky or too thin.
- When adding milk and cream, warm them up a bit first if you can; cold dairy can cause clumping.
- Keep the soup at a gentle simmer, not a boil, to let everything thicken and meld together nicely.
Equipment You’ll Need
- Large baking sheet – perfect for roasting potatoes evenly in the oven.
- Large pot or Dutch oven – where you’ll cook the bacon, sauté veggies, and simmer the soup all in one.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Potato masher or immersion blender – helps you mash some potatoes for creamy texture while leaving chunks.
- Measuring cups and spoons – to get your ingredients just right and keep flavors balanced.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham chunks for a different smoky meat flavor.
- Add corn kernels or peas for a touch of sweetness and texture contrast.
- Mix in shredded pepper jack cheese to give the soup a mild spicy kick.
- Stir in chopped fresh herbs like parsley or thyme for brighter, fresh notes.
Creamy Baked Potato Soup
Ingredients You’ll Need:
Potatoes and Soup Base:
- 4 large baking potatoes (such as Russet)
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
Dairy and Flavor:
- 2 cups whole milk
- 1 cup heavy cream
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream (optional for extra creaminess)
- Salt and freshly ground black pepper, to taste
Toppings:
- 6 slices bacon
- 1/4 cup chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and 45 to 60 minutes to bake the potatoes. The cooking on the stove will take another 20 minutes or so. Overall, plan for about 1 hour and 15 minutes from start to finish. You can multitask by cooking the bacon and prepping the veggies while the potatoes bake.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash the potatoes and prick them a few times with a fork. Place them on a baking sheet and bake for 45-60 minutes until they’re soft through the center. When cooled enough to handle, scoop out the potato flesh into a bowl and set aside.
2. Cook Bacon and Sauté Veggies:
While the potatoes bake, cook the bacon in a large pot over medium heat until crispy. Remove bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon fat to cook the onions and garlic. Add butter to the fat, then sauté the chopped onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
3. Make the Roux and Add Broth:
Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux. Slowly whisk in the chicken broth, mixing well to avoid lumps. Bring to a gentle simmer for 5-7 minutes until the soup thickens slightly.
4. Add Potatoes and Cream:
Add the scooped potato flesh to the pot. Mash partially with a potato masher or use an immersion blender for a creamy, slightly chunky texture. Stir in the milk and heavy cream, heating gently—don’t let it boil.
5. Finish With Cheese and Seasoning:
Mix in the shredded cheddar cheese until melted and smooth. If you like, add sour cream for extra creaminess. Season with salt and pepper to taste. Add a splash of milk if the soup is thicker than you prefer.
6. Serve and Garnish:
Ladle the soup into bowls. Top with crumbled bacon and chopped fresh chives or green onions. Serve hot, alongside crusty bread or warm dinner rolls if desired.
Can I Use Frozen Potatoes for This Soup?
Yes! If you have leftover frozen cooked potatoes, thaw them completely before adding to the soup. They work well but may make the soup a bit thicker, so adjust the broth or milk as needed.
How Should I Store Leftover Potato Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or curdling.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Use vegetable broth instead of chicken broth, skip bacon, and swap milk, cream, and cheese with plant-based alternatives like almond milk and vegan cheese. Nutritional yeast can add cheesy flavor too.
Can I Prepare This Soup Ahead of Time?
Yes, you can make the soup up to a day in advance. Refrigerate it after cooking and reheat gently before serving. Add any garnishes like bacon and chives just before serving to keep them fresh and crispy.
