Creamy Baked Potato Soup Recipe
If you’re searching for comfort in a bowl, look no further than this Creamy Baked Potato Soup. Imagine tender potatoes enveloped in a rich, velvety broth, flavored with smoky bacon and melty cheddar, all finished with a flourish of tangy sour cream. Every spoonful is pure cozy bliss, and you’ll find yourself coming back to this recipe over and over, whether it’s a chilly evening or a rainy Sunday lunch.
Ingredients You’ll Need
You only need a handful of kitchen staples to bring this hearty, soul-warming soup to life. Each ingredient plays a crucial role, building layers of savory sophistication and that unbeatable creamy texture. Let’s break them down, along with tips to make your Creamy Baked Potato Soup truly unforgettable!
- Russet potatoes: These starchy spuds get beautifully tender and help create that classic, thick potato soup texture.
- Salt: Just enough to season the potatoes and draw out their inherent flavor—don’t be tempted to skip it!
- Thick-cut bacon: For smoky, crispy bites in every bowl and that irresistible, savory depth.
- Yellow onion: Adds gentle sweetness and a backbone of flavor when sautéed to golden perfection.
- Garlic: Three cloves infuse just the right amount of aromatic punch without overpowering the soup.
- Butter: Combined with flour, this forms the roux, which thickens your soup and gives it a rich, silky finish.
- All-purpose flour: Essential for making the soup luxuriously thick—don’t worry, you won’t taste it!
- Chicken broth (or vegetable broth): Forms the savory, flavorful base. Choose low-sodium if you prefer more control over saltiness.
- Half-and-half (or milk): This brings ultimate creaminess and that classic comforting mouthfeel—feel free to use milk if you prefer it lighter.
- Sour cream: For a touch of tang that cuts through the richness in the most delightful way.
- Black pepper: Just half a teaspoon for a subtle kick that enhances every other flavor.
- Cheddar cheese (grated): Stirred in for melty, cheesy goodness, and sprinkled over the top for good measure.
- Chopped chives (optional): Bright and fresh, chives add color and a gentle oniony finish to your Creamy Baked Potato Soup.
How to Make Creamy Baked Potato Soup
Step 1: Prepare the Ingredients
Grate your cheddar cheese and set it aside so it’s ready to melt seamlessly into the soup later. Start cooking your bacon in a skillet over medium heat, making sure each slice becomes nice and crispy. When it’s done, drain it on a paper towel-lined plate, reserving a couple of tablespoons of the flavorful bacon drippings in the pan—trust me, it makes a world of difference! Peel and cube your russet potatoes so they’re ready to go straight into the pot.
Step 2: Cook the Potatoes
Add your cubed potatoes to a saucepan and cover them with cold water, sprinkling in the salt as you go. Bring it up to a boil, then reduce the heat and simmer until the chunks turn fork-tender, about 15 to 20 minutes. Once they’re soft, drain them well and set them aside. This step ensures every spoonful of Creamy Baked Potato Soup is loaded with fluffy potato goodness.
Step 3: Sauté the Onion and Garlic
Use the same pot you cooked the bacon in (without washing it—those bits are flavor gold!). Heat it over medium, add the reserved bacon drippings, then sauté the chopped onion for 5 minutes until it turns beautifully translucent. Toss in the minced garlic, and cook for another couple of minutes until the kitchen smells irresistible and everything’s fragrant but not browned.
Step 4: Create the Roux
Stir in the butter and allow it to melt into the onions and garlic, then gradually sprinkle in the flour. Stir constantly as you cook it for about a minute—this forms the base of the rich, velvety texture and ensures the soup stays wonderfully thick, not watery.
Step 5: Make the Soup Base
Now, slowly pour in your chicken broth, stirring all the while to keep things smooth and lump-free. Add the half-and-half and let the soup come to a gentle simmer. This step is where everything starts to come together, filling your kitchen with the tease of Creamy Baked Potato Soup to come.
Step 6: Add the Potatoes and Sour Cream
Tip your cooked potatoes back into the simmering soup, followed by a generous scoop of sour cream. Stir until everything is fully blended and velvet-smooth. Season with a bit more salt and a sprinkle of black pepper, tasting as you go so the flavors are just right.
Step 7: Incorporate the Cheese
Now, the magic moment: Gradually fold in the grated cheddar cheese, stirring until it melts into the soup and turns the base perfectly cheesy and luscious. Keep the heat gentle so the cheese melts smoothly and doesn’t get grainy—this is what makes Creamy Baked Potato Soup so ultra-creamy!
Step 8: Serve and Garnish
Ladle your finished soup into bowls, and top with crumbled crispy bacon, more cheddar, and a sprinkle of fresh chives if you like. Every finishing touch brings color, crunch, and an extra hit of flavor to the party.
How to Serve Creamy Baked Potato Soup
Garnishes
Pile on the toppings! Extra cheddar cheese, plenty of crispy bacon, and a generous spoonful of chopped chives (or scallions) not only make your Creamy Baked Potato Soup look inviting but add layers of texture and taste. Don’t be shy—garnishes elevate every bowl and let everyone customize their own.
Side Dishes
This soup loves company. Pair it with a crusty loaf of sourdough, warm rolls, or a batch of garlicky breadsticks for dunking. If you’re in the mood for something green, a simple salad with a zippy vinaigrette perfectly cuts through the rich, luscious soup.
Creative Ways to Present
For an extra fun twist, try serving your Creamy Baked Potato Soup in small bread bowls for a restaurant-style feel. Or, host a cozy “baked potato soup bar” and let guests choose their favorite toppings, from classic cheddar and bacon to sautéed mushrooms, diced jalapeños, and herby fresh dill—whatever makes you smile!
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Baked Potato Soup cool to room temperature, then transfer it to an airtight container. It’ll keep happy in the fridge for up to 4 days, making it a delicious option for weekday lunches or quick dinners—just the thing for those busy stretches!
Freezing
While this soup is blissfully creamy, it does contain dairy, which sometimes separates after freezing. If you want to freeze it, let the soup cool completely, ladle it into freezer-safe containers, and leave about an inch of space for expansion. Thaw overnight in the fridge before reheating and give it a good stir—it can come back together surprisingly well!
Reheating
For the best results, reheat Creamy Baked Potato Soup gently over low to medium heat on the stove, stirring frequently until it’s hot and smooth. If it thickens up a bit in the fridge, just add a splash of milk or broth to loosen it up. Avoid boiling, as high heat can make the dairy separate.
FAQs
Can I make Creamy Baked Potato Soup vegetarian?
Absolutely! Simply swap in vegetable broth for the chicken broth and skip the bacon. For that smoky hit, try adding a pinch of smoked paprika or a sprinkle of your favorite smoked cheese—it works wonders.
What’s the best way to make it gluten-free?
It’s easy to make this soup gluten-free: just replace the all-purpose flour with your preferred gluten-free flour blend or a tablespoon of cornstarch mixed with a little water for thickening. The rest of the ingredients are naturally gluten-free!
Can I use different potatoes?
Russet potatoes are ideal for Creamy Baked Potato Soup because they break down and create the creamiest texture, but Yukon Golds also work nicely and keep their shape a bit more if you prefer a chunkier soup.
How do I make it lighter?
If you’d like a lighter version, use milk instead of half-and-half, sauté the onions in olive oil rather than bacon drippings, and dial back the cheese a bit. The results will still be absolutely satisfying and delicious.
Why isn’t my soup as creamy as expected?
Overheating the cheese or skimping on the sour cream and half-and-half can lead to a less creamy consistency. Be patient, melt the cheese slowly over gentle heat, and you’ll get that signature silky smoothness every time.
Final Thoughts
If you’re ready to wrap yourself in comfort, this Creamy Baked Potato Soup is the recipe you’ve been waiting for. It’s easy, endlessly customizable, and guaranteed to bring joy to your table. Give it a try and see why it’s a classic that everyone falls a little bit in love with!
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Creamy Baked Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this creamy baked potato soup that is perfect for cozy nights in. Loaded with tender potatoes, crispy bacon, and gooey cheddar cheese, this soup is a hearty and satisfying meal on its own.
Ingredients
Russet Potatoes:
- 4 large russet potatoes (about 2 lbs), cubed
- ¾ tsp salt
Bacon:
- 6 slices thick-cut bacon, cooked and crumbled
Soup Base:
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth (or vegetable broth)
- 2 ½ cups half-and-half (or milk)
- ¾ cup sour cream
- ½ tsp black pepper
- 2 cups cheddar cheese, grated
- Chopped chives (optional, for garnish)
Instructions
- Prepare the Ingredients – Grate cheddar cheese, cook bacon until crispy, and cube potatoes.
- Cook the Potatoes – Boil cubed potatoes until tender, then drain.
- Sauté the Onion and Garlic – Sauté onion and garlic in bacon drippings until fragrant.
- Create the Roux – Melt butter, add flour, and stir to create a roux.
- Make the Soup Base – Slowly add broth and half-and-half, simmer until thickened.
- Add the Potatoes and Sour Cream – Mix in cooked potatoes and sour cream, season with salt and pepper.
- Incorporate the Cheese – Gradually add and melt cheddar cheese into the soup.
- Serve and Garnish – Ladle soup into bowls, top with bacon, chives, and extra cheese.
Notes
- You can customize the toppings with additional ingredients like green onions, jalapeños, or even a dollop of Greek yogurt.
- This soup reheats well but may thicken upon standing; simply stir in a little extra broth or milk to adjust the consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
Keywords: Creamy Baked Potato Soup, Potato Soup, Comfort Food, Soup Recipe
