Creamy Baked Potato Soup Recipe

If you’re craving ultimate comfort food that’s warm, hearty, and incredibly satisfying, you’ve got to try this Creamy Baked Potato Soup Recipe. It’s the kind of soup that feels like a big hug on a chilly day, packed with tender potatoes, sharp cheddar, and crispy bacon. I’ve made this soup for years, and every time I do, my family goes crazy for it. Keep reading, and I’ll walk you through all the tips and tricks to get it just right—creamy, cheesy, and absolutely delicious!

this Recipe

Ingredients You’ll Need

These ingredients come together to create a perfect balance of creaminess, heartiness, and flavor. Just be sure to get good-quality russet potatoes—they’re the starchy kind that give this soup its velvety texture. I always recommend fresh cheese from a block for melting, and thick-cut bacon to add that smoky crisp.

• Russet potatoes: Their starchiness breaks down beautifully, helping thicken the soup naturally.
• Salt: Essential for bringing out all the individual flavors.
• Thick-cut bacon: Adds smoky crunch and flavor, and cooking it slowly is key.
• Yellow onion: Provides a mild sweetness when sautéed, balancing the other rich ingredients.
• Garlic: Just three cloves add a subtle aromatic kick.
• Butter: For sautéing the aromatics and building richness.
• Flour: Helps thicken the soup base—make sure to cook it out to avoid a raw taste.
• Chicken broth: The flavorful liquid base of the soup, opt for low sodium if you prefer less salt.
• Half and half: Gives extra creaminess without being too heavy.
• Sour cream: Adds tang and smooth texture, my secret for that cozy richness.
• Pepper: For seasoning, freshly ground if you have it.
• Cheddar cheese: Sharp and melty is what you want here, so shred it fresh for best results.
• Chives: Bright and fresh, perfect for garnish to add a pop of color and mild onion flavor.

Variations

I love how flexible this Creamy Baked Potato Soup Recipe is! You can tweak it to fit what you have on hand or your dietary preferences without losing the soul-warming goodness. Here are some ideas from my kitchen experiments.

• Vegetarian version: Swap chicken broth for vegetable broth and omit bacon, or use smoky smoked paprika for that depth of flavor.
• Extra cheesy: Stir in some cream cheese or mix in Colby Jack cheese for a gooey, melty finish.
• Low-fat option: Use milk instead of half and half, but gently warm the milk before adding to keep the soup from curdling.
• Loaded style: Add steamed broccoli, corn, or even diced ham for extra substance and color.

How to Make Creamy Baked Potato Soup Recipe

Step 1: Prepare Your Ingredients and Cook the Bacon

Start by shredding your cheddar cheese from the block—it melts so much better than pre-shredded stuff. Let the half and half and sour cream come to room temperature while you prep. Now, cut the bacon into 1-inch squares using kitchen shears—this is a game-changer for even cooking and less mess. Cook the bacon slowly over low heat in your soup pot, stirring occasionally. At first, the pieces will overlap, but don’t worry—they shrink down and crisp up nicely. Once they’re golden and crispy, scoop them out and set aside, leaving about 2 tablespoons of that fabulous bacon drippings in the pot. This is your flavor base!

Step 2: Boil and Mash the Potatoes

Peel your russet potatoes and cut them into 1-inch cubes. Toss them into a stock pot, cover with about an inch of water, add the salt, and bring to a gentle boil. You want them tender enough to mash easily—this usually takes about 20 minutes. Drain thoroughly to avoid watery soup, then gently mash with a potato masher or back of a fork. You don’t need a puree here; just break them down so they can melt into the broth later for that dreamy creamy texture.

Step 3: Build the Soup Base

In the pot with the bacon drippings, sauté your diced yellow onion until soft and fragrant—roughly 5 minutes. Then toss in the minced garlic and butter, cooking for just another minute until everything smells amazing. Sprinkle in the flour, and stir continuously with a silicone spatula for a full minute to cook off that raw flour taste—this step is crucial for a silky texture. Slowly pour in the chicken broth, scraping the pot to loosen up all those flavorful brown bits. Then stir in the half and half gradually, bringing your mixture to a boil before lowering to a gentle simmer. This slow build prevents any curdling or separation, which I learned the hard way years ago!

Step 4: Finish the Soup

Stir in the mashed potatoes, sour cream, and pepper, mixing well to combine. At this point, you can remove the pot from heat and use an immersion blender for a smooth, creamy finish—or leave it a bit chunky if that’s your jam. Finally, gradually sprinkle in your shredded cheddar, folding it in carefully. Make sure your soup isn’t too hot here, or the cheese won’t melt into that luscious gooeyness we crave. Top with the reserved crispy bacon and diced chives just before serving for a fresh pop of flavor and color.

How to Serve Creamy Baked Potato Soup Recipe

Garnishes

I’m a sucker for a little color and crunch, so I always top my soup with those crispy bacon bits and a sprinkle of chopped fresh chives. Sometimes I add a dollop of sour cream or a few extra shreds of cheddar to make it feel extra indulgent. These garnishes not only add texture but also brighten up the rich soup and make each bowl inviting and special.

Side Dishes

This soup pairs perfectly with a crisp green salad or crusty bread—think a warm baguette or even garlic knots. My family loves dunking buttery bread into this and soaking up all those creamy flavors. For a heartier meal, serve alongside roasted vegetables or a simple grilled chicken breast.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—like hollowed-out sourdough rolls—and it’s always a hit. You could also portion it into small cups as a fancy appetizer or add a drizzle of truffle oil for a luxurious touch. Presentation is all about those little extras that make this humble soup feel festive and fun!

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge and try to eat them within three days. The soup thickens as it cools, so when you reheat, just add a splash of broth or milk to loosen it up. This soup reheats beautifully and tastes just as comforting the next day.

Freezing

I’ve frozen this soup successfully for up to three months. Just make sure to freeze in portioned containers for easy thawing. When you defrost, do it overnight in the fridge and stir well before reheating to bring back the creamy texture.

Reheating

The best way I’ve found to reheat is gently on the stovetop over medium-low heat, stirring often. Add a little extra half and half or chicken broth if it’s thicker than you like. Avoid microwaving if you can—it can make the soup separate or get unevenly hot.

FAQs

Final Thoughts

This Creamy Baked Potato Soup Recipe is one of those dishes I turn to when I want something cozy, comforting, and truly satisfying. It’s simple but feels special every time I serve it, and the way it fills the kitchen with bacon and cheddar aroma makes you just want to dive in immediately. If you haven’t tried making it yet, do yourself a favor and give it a go—you’ll be so glad you did, and it might just become your family’s favorite soup too!

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