Creamy Baked Potato Soup is a comforting bowl of warmth that feels like a big hug on a chilly day. It’s packed with tender chunks of baked potatoes, creamy broth, and little bits of crispy bacon and melted cheese that make each spoonful extra special. The smooth texture combined with the hearty potato pieces creates just the right balance to keep you cozy and satisfied.
I love making this soup when I want something that’s both simple and rich in flavor. It’s one of those recipes where you can throw in your favorite toppings, like sour cream, chives, or extra cheese, and it instantly feels like a special meal. I find that using baked potatoes instead of boiled ones adds a lovely depth of flavor that really sets this soup apart from the usual potato soups.
One of my favorite ways to serve this soup is with warm, crusty bread on the side for dipping. It’s such a comforting meal for evenings at home or when friends come over for something easy but satisfying. Every time I make it, I’m reminded of quiet nights in and the joy of a simple, creamy soup that never fails to hit the spot.
Key Ingredients & Substitutions
Russet Potatoes: These are ideal because of their fluffy texture when baked. If you can’t find russets, Yukon Gold potatoes work well but may give a slightly creamier texture.
Bacon: Adds nice crunch and smoky flavor. You can swap with turkey bacon or smoked sausage for a different twist. For a vegetarian version, crispy smoked mushrooms or tempeh bacon work great.
Cheddar Cheese: Sharp cheddar brings a tangy depth. If you want a milder taste, try Colby Jack or Monterey Jack. Vegan cheese can be used for dairy-free options, but meltability varies.
Milk or Half-and-Half: Whole milk adds creaminess without heaviness. Heavy cream will be richer but heavier. For dairy-free, use unsweetened plant milk like oat or cashew milk.
How Do You Get the Soup Thick and Creamy Without It Being Grainy?
The key is the flour roux and gentle heat when adding liquids:
- After sautéing veggies, sprinkle the flour and stir to coat everything well. Cook for a couple of minutes to get rid of that raw flour taste.
- Add chicken broth slowly while whisking to avoid lumps forming.
- When adding milk or half-and-half, keep the heat low—high heat can curdle dairy or cause graininess.
- Simmer gently, and don’t let it boil. Stir often for a smooth, creamy texture.
This slow, careful mixing helps your soup get thick without lumps or grainy texture and stops the dairy from separating. Patience here really pays off!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allows you to sauté veggies right in the same pot.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps you blend the flour into the broth smoothly to avoid lumps.
- Chef’s knife and cutting board – for chopping onions, celery, and potatoes safely and efficiently.
- Measuring cups and spoons – to get your ingredient amounts just right for the perfect soup texture.
Flavor Variations & Add-Ins
- Swap bacon with diced ham or cooked sausage for a different kind of smoky, meaty flavor.
- Add roasted garlic or caramelized onions for a sweeter, richer soup base.
- Stir in cooked corn kernels or peas toward the end for added texture and a touch of sweetness.
- Top with a dollop of sour cream or Greek yogurt to add creaminess and a slight tang.
Creamy Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, baked and peeled
- 6 slices bacon
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- 1/2 cup chopped green onions or chives (plus extra for garnish)
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 3 cups whole milk or half-and-half
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Optional: sour cream for serving
- Paprika or cayenne pepper for garnish (optional)
How Much Time Will You Need?
This hearty, creamy soup takes about 45-60 minutes to bake the potatoes, 15 minutes for preparation, and about 20-25 minutes to cook and simmer the soup. So expect around 1 hour 20 minutes total before you can enjoy your warm bowl of soup.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes until tender. Once cooled, peel off the skins and cut the potatoes into bite-sized cubes. Set aside.
2. Cook Bacon and Sauté Veggies:
In a large pot or Dutch oven, cook the bacon slices over medium heat until crisp. Remove the bacon onto paper towels to drain, then crumble and set aside. Leave about 2 tablespoons of bacon fat in the pot. Add butter and melt it. Stir in the chopped onions, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
3. Thicken the Soup Base:
Sprinkle the flour evenly over the sautéed vegetables and stir to coat everything well. Cook for 2 minutes to get rid of the raw flour taste. Slowly whisk in the chicken broth bit by bit, making sure there are no lumps, then bring the mixture to a gentle simmer. It will start to thicken.
4. Add Milk and Cheese:
Lower the heat and stir in the milk or half-and-half continuously. Let the soup simmer gently for 5 to 10 minutes until it becomes creamy and slightly thickened. Be careful not to let it boil. Next, stir in the shredded cheddar cheese until it melts smoothly into the soup.
5. Combine Potatoes and Bacon:
Add the cubed baked potatoes and half of the crumbled bacon to the soup. Warm everything gently for about 5 minutes, stirring occasionally. Season with salt and pepper to your taste.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with the remaining bacon, extra chopped green onions or chives, additional shredded cheddar cheese, and a sprinkle of paprika or cayenne pepper if you like a little kick. Optionally, add a dollop of sour cream and serve with warm crusty bread for dipping.
Enjoy your delicious and cozy bowl of Creamy Baked Potato Soup!
If you love cozy soup nights, you might also enjoy the hearty Slow Cooker Taco Soup, full of bold flavors and easy prep. For a tomato-based twist, try our rich and flavorful Creamy Roasted Garlic Tomato Soup. And if you’re craving something with Italian flair, the Italian Sausage Lasagna Soup is the perfect choice.
Can I Use Frozen Potatoes Instead of Fresh Baked Potatoes?
Yes, you can use frozen cooked potatoes, but thaw them completely and drain any excess moisture before adding. This helps keep the soup from becoming too watery.
How Do I Store Leftover Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals to avoid curdling.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to a day in advance and refrigerate. When reheating, warm slowly on the stove and add extra milk if the soup is too thick.
What Are Good Toppings or Add-ins for This Soup?
Sour cream, crispy bacon bits, chopped chives or green onions, shredded cheese, and a sprinkle of paprika or cayenne pepper work wonderfully. You can also add cooked corn or peas for extra texture.
More recipes to try
For more traditional comfort food, don’t miss our classic Old-Fashioned Potato Soup. And if you love pasta in your soups, the Slow Cooker Tomato Tortellini Soup is creamy, cheesy, and perfect for busy nights.