The Creamy Baked Potato Soup is a rich and soul-warming dish that turns humble ingredients into a cozy masterpiece. Each spoonful delivers layers of flavor, from the smokiness of crisp bacon to the velvety melted cheddar and tender chunks of potato. It’s the kind of soup that wraps you in a warm hug on chilly days.
Perfect for weeknight dinners or weekend indulgence, this soup is simple to prepare and endlessly comforting. Customize it with toppings like green onions, extra cheese, or a dollop of sour cream. Whether served as a main or alongside a crusty slice of bread, it’s guaranteed to satisfy every comfort food craving.
Full Recipe:
Ingredients:
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6 strips bacon, chopped
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4 tablespoons butter
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1 yellow onion, finely chopped
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3 cloves garlic, minced
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1/4 cup all-purpose flour
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3 ½ cups chicken broth
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2 cups whole milk
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1 cup heavy cream
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4 large russet potatoes, peeled and diced
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1 ½ cups shredded cheddar cheese
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1/2 cup sour cream
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Salt and pepper to taste
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1/4 teaspoon smoked paprika
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Chopped green onions or chives, for garnish
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Extra shredded cheddar and bacon bits, for garnish
Directions:
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In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 1-2 tablespoons of bacon grease in the pot.
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Add butter and let it melt. Add chopped onion and cook until soft and translucent, about 5-6 minutes.
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Stir in garlic and cook for 1 minute until fragrant.
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Sprinkle in the flour and whisk continuously for 1-2 minutes to make a roux.
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Slowly add chicken broth, whisking constantly to remove lumps. Then add milk and heavy cream.
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Stir in diced potatoes and bring to a gentle boil. Reduce heat, cover, and simmer for 20-25 minutes or until potatoes are fork-tender.
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Use a potato masher to lightly mash some of the potatoes for a creamier texture, leaving some chunks.
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Reduce heat to low. Stir in cheddar cheese until melted, then add sour cream, paprika, and cooked bacon (reserve some for garnish).
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Season with salt and pepper to taste.
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Serve hot, garnished with additional cheese, bacon bits, and chives.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 410 kcal | Servings: 6 servings
Why Baked Potato Soup Is the Ultimate Comfort Food
When the weather turns chilly, or when you simply crave something warm, rich, and satisfying, nothing hits the spot quite like a bowl of baked potato soup. This dish takes everything you love about a loaded baked potato, cheddar cheese, crispy bacon, creamy sour cream, and fresh chives, and transforms it into a spoonable, cozy masterpiece.
It’s a nostalgic, soul-soothing recipe that warms the heart as much as it fills the belly. Unlike lighter broths or veggie soups, baked potato soup is unapologetically rich. The base is made from butter, milk, and cream, thickened to perfection with a flour roux and infused with the deep flavor of sautéed onions and garlic. Each bite is a reminder of why simple, honest ingredients are often the most delicious.
The History and Heart of Potato Soup
Potato soup has roots in many cultures across the globe. From Ireland’s traditional potato and leek soup to the chowders of New England, potatoes have long been a staple in hearty, budget-friendly meals. But the baked potato soup we know and love today are thick, cheesy, and topped with crispy bacon that has a particularly American twist.
It evolved from loaded baked potatoes served in steakhouses and diners, especially popular in the South and Midwest. Over time, home cooks and chefs alike began crafting versions of “loaded baked potato soup” to capture those same beloved flavors in liquid form. The result? A creamy, indulgent dish that’s equally at home on a restaurant menu or a weeknight dinner table.
Key Ingredients and What They Do
Each ingredient in baked potato soup serves a specific purpose in delivering that rich, comforting flavor.
Russet Potatoes
Russets are the ideal potato for this dish due to their starchy texture. They break down slightly while simmering, thickening the soup naturally and creating a velvety base. Some are left in chunks to add heartiness and bite.
Butter and Flour (Roux)
This is where the creaminess begins. The flour and butter roux is used to thicken the soup without the need for cornstarch or additional thickeners. It also adds a slightly nutty flavor that enhances the savory profile.
Onion and Garlic
These aromatics provide a flavor backbone. When sautéed in butter or bacon grease, they release natural sugars that add depth and sweetness, balancing the richness of the dairy.
Milk, Heavy Cream, and Chicken Broth
These liquids form the base. Chicken broth adds savory depth, milk brings creaminess, and heavy cream makes the soup extra luxurious.
Cheddar Cheese
Sharp cheddar adds that unmistakable tangy, savory flavor. It melts beautifully into the hot base and gives the soup its classic cheesy taste.
Sour Cream
This ingredient brings a gentle tang that cuts through the richness, mimicking the flavor of a loaded baked potato. It also helps create a smooth, velvety texture.
Bacon
Crispy bacon is both a flavor component and a garnish. Cooked first, the rendered bacon fat is used to sauté onions and garlic, infusing every layer of the soup with smoky flavor.
Chives or Green Onions
These fresh garnishes add a pop of color and a bright, oniony freshness that balances the heavy ingredients.
Tips for the Best Baked Potato Soup
1. Don’t Skip the Roux
While it might seem like an extra step, making a roux ensures your soup has body and richness without being gluey or thin.
2. Use Real Dairy
Avoid low-fat substitutions if possible. Whole milk, full-fat sour cream, and real cheese are what give this soup its classic flavor and texture.
3. Mash with Intention
Use a potato masher or fork to break up some of the potatoes once they’re tender. This thickens the soup while still keeping texture. For an ultra-smooth version, you can blend half the soup and mix it back in.
4. Add Cheese Off the Heat
After simmering, take the pot off the heat before stirring in cheese and sour cream. This prevents curdling and ensures a creamy finish.
5. Garnish Generously
The toppings are not just for looks, they enhance both texture and taste. Crumbled bacon, shredded cheese, green onions, or a swirl of sour cream take the soup to another level.
How to Serve It
Baked potato soup is hearty enough to be a full meal, but it also pairs wonderfully with a variety of sides. Try serving it in a bread bowl for a rustic, pub-style presentation. A side salad with a tangy vinaigrette helps cut through the richness, while warm dinner rolls or garlic bread offer a delicious contrast in texture.
You can also serve it as a starter for a multi-course meal. It pairs well with roasted meats, grilled vegetables, or even a simple sandwich.
Variations and Add-Ins
Want to mix things up? This soup is extremely versatile.
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Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth.
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Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for heat.
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Broccoli and Cheese: Stir in steamed broccoli florets and more cheese for a cheesy broccoli potato version.
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Ham and Potato: Great for using up leftover holiday ham.
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Loaded Style: Top with diced avocado, jalapeños, or crispy fried onions for extra indulgence.
Storage and Reheating
Baked potato soup stores beautifully. In fact, the flavors often deepen after a day in the fridge.
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: While soups with dairy can separate upon thawing, this soup can still be frozen. Just cool completely and store in a freezer-safe container. Reheat gently and stir well.
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Reheating: Warm slowly over medium heat, stirring regularly. Avoid boiling once cheese and sour cream are added, as this may cause curdling.
Nutritional Considerations
While baked potato soup isn’t the lightest meal on the menu, it’s rich in satisfying carbohydrates, calcium from dairy, and protein from the bacon and cheese. If you’re watching your intake, you can adjust the proportions, use half-and-half instead of heavy cream, reduce the cheese, or skip the bacon.
For those with dietary restrictions, gluten-free flour can be used in place of regular flour to make the roux, and plant-based dairy alternatives can help accommodate lactose intolerance or vegan diets.
Conclusion
Creamy Baked Potato Soup is the epitome of comfort food that is simple, hearty, and rich with nostalgic flavor. Whether you’re serving it on a cold winter night, at a family gathering, or meal-prepping for the week ahead, this soup never fails to impress.
The true magic lies in its balance: the silky texture of the creamy base, the hearty chunks of tender potato, the savory richness of cheddar and bacon, and the finishing touch of fresh herbs. It’s a recipe that brings people together, fills the kitchen with warmth, and satisfies from the first spoonful to the last.
If you’re looking for a go-to dish that’s always a hit, look no further than this timeless bowl of baked potato soup. Once you make it, you’ll want to return to it again and again that even your friends and family will thank you.