Creamy Baked Potato Soup is a wonderfully comforting dish packed with tender chunks of baked potatoes, smooth cream, and bits of crispy bacon. It’s warm, hearty, and has that perfect balance of creamy and chunky textures that make every spoonful feel like a hug on a chilly day.
I love making this soup when I want something simple but special. The best part is how easy it is to customize—sometimes I throw in a little extra cheddar cheese or sprinkle chopped green onions on top for a fresh bite. It’s one of those recipes that feels fancy but comes together in no time, which I really appreciate on busy nights.
Serving this soup with some crusty bread or a soft dinner roll is my favorite way to enjoy it. It’s great for family dinners or when friends drop by because it’s filling and always gets everyone asking for seconds. Whenever I make this creamy potato soup, I’m reminded of cozy evenings spent with loved ones, sharing warmth and good food.
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are ideal for their starchy texture, which makes the soup creamy. Yukon Gold works well too and has a naturally buttery flavor. Avoid waxy potatoes like red or new potatoes as they won’t break down nicely.
Broth: Chicken broth adds rich flavor, but vegetable broth is a great vegetarian substitute. Homemade or low-sodium options allow better control over saltiness.
Bacon: Bacon adds a smoky crunch that complements the creaminess. For a vegetarian version, try smoked paprika or use crispy coconut bacon instead. Turkey bacon can be a leaner alternative.
Cheddar Cheese: Sharp cheddar gives the soup its signature tangy depth. Feel free to substitute with Colby Jack, Monterey Jack, or even a mild white cheddar for a milder taste.
Sour Cream & Heavy Cream: Sour cream adds tang and creaminess, balancing the flavors. Greek yogurt can work as a healthier swap but add it at off the heat to prevent curdling. Half-and-half can replace heavy cream for a lighter soup.
How Do You Get the Perfect Creamy Texture Without Overblending?
Balancing creamy and chunky is the heart of this soup. Here’s how to do it right:
- Partially Mash the Potatoes: After adding the potato cubes to the broth, use a potato masher or an immersion blender to gently mash some chunks while leaving others whole. This creates a creamy base with tender bites.
- Don’t Overblend: Blending too much makes the soup gluey. Aim for a rustic texture that feels homey and comforting.
- Cook Gently After Adding Dairy: Stir in sour cream, cheese, and cream on low heat. Avoid boiling once dairy is added to prevent curdling and keep the soup smooth.
- Use a Roux for Thickness: Making a simple roux with butter and flour before adding broth ensures the soup thickens nicely without becoming heavy or clumpy.
Equipment You’ll Need
- Large baking sheet – perfect for baking potatoes evenly without mess.
- Sharp knife – helps you peel and chop potatoes safely and easily.
- Large pot or Dutch oven – roomy enough to cook the soup and stir without spilling.
- Wooden spoon – great for stirring the roux and soup without scratching your pot.
- Potato masher or immersion blender – lets you mash some potatoes for creamy texture without over-pureeing.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a spicy, meaty twist.
- Stir in roasted corn or diced carrots for a touch of sweetness and color.
- Use pepper jack cheese to give the soup a mild kick of spice.
- Swap sour cream for Greek yogurt to add tang and cut some fat.
Creamy Baked Potato Soup
Ingredients You’ll Need:
- 4 large baking potatoes (Russet or Yukon Gold)
- 6 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 slices bacon
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1 cup sour cream, plus extra for garnish
- 1 cup heavy cream or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives, for garnish
- Optional: pinch of smoked paprika or cayenne pepper for heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 45-60 minutes to bake the potatoes, for a total of around 1 to 1 hour 15 minutes. Most of the time is hands-off while the potatoes bake. After baking, the soup comes together quickly in about 20-25 minutes on the stove.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork and place them directly on the oven rack. Bake for 45-60 minutes until tender. Let them cool enough to handle.
2. Cook the Bacon:
While the potatoes bake, cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels, then crumble when cooled. Save a tablespoon of bacon fat in the skillet for later.
3. Make the Soup Base:
In the skillet with bacon fat, melt butter over medium heat. Add chopped onions and cook until soft and translucent (about 4-5 minutes), then add minced garlic and cook 1 more minute.
4. Create a Roux and Add Broth:
Sprinkle flour over the onion mixture, stirring constantly for 2 minutes to cook the flour. Gradually whisk in broth until smooth. Simmer for 5 minutes until slightly thickened.
5. Prepare Potatoes and Combine:
Peel skins off the baked potatoes and chop into cubes. Add them to the soup and gently mash some with a potato masher or immersion blender, leaving bits chunky for texture.
6. Add Dairy and Cheese:
Stir in heavy cream, cheddar cheese, and sour cream. Warm gently over low heat until cheese melts, being careful not to boil the soup.
7. Season and Serve:
Season soup with salt, black pepper, and optional smoked paprika or cayenne for a little kick. Serve in bowls topped with crumbled bacon, extra cheese, a dollop of sour cream, and chopped chives.
8. Enjoy:
Pair your creamy baked potato soup with crusty bread or soft rolls for dipping. Perfect for cozy dinners with family or friends!
Can I Use Frozen Potatoes for This Soup?
Frozen cooked potatoes can work in a pinch, but fresh baked potatoes give the best texture and flavor. If using frozen, thaw completely and drain any excess moisture before adding to the soup to avoid a watery result.
How Can I Make This Soup Vegetarian?
Simply swap chicken broth for vegetable broth and omit the bacon or replace it with smoky vegetarian bacon alternatives. You can add smoked paprika to keep that savory flavor.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup up to the step before adding dairy. Cool it completely, then refrigerate for up to 2 days. When ready, gently reheat and stir in the sour cream, cheese, and cream just before serving.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or cream if it thickens too much.
