Creamy Baked Potato Soup
Creamy Baked Potato Soup is just the kind of dish that feels like a warm hug on a chilly day. It’s all about those soft, tender potatoes blended into a…
Tip: save now, cook later.Creamy Baked Potato Soup is just the kind of dish that feels like a warm hug on a chilly day. It’s all about those soft, tender potatoes blended into a smooth, creamy base, with just the right amount of cheese and bacon bits to add flavor and a little crunch. The soup is thick and comforting, perfect for anyone who loves classic potato dishes in a bowl.
I always find it so satisfying to make this soup because it’s simple but feels special. I like to add a handful of fresh chives on top, which gives a little pop of color and a fresh bite. Sometimes, I even stir in a bit of sour cream at the end to make it extra creamy. This is definitely a recipe that feels like home, and it’s especially nice when you’re craving something hearty but not too complicated.
For serving, I love to pair it with some crusty bread or a simple green salad to keep things balanced. Family and friends seem to enjoy it just as much as I do, and I think that’s because it’s easy to eat and full of familiar, comforting flavors. If you’re looking for a bowl of cozy goodness, this soup is definitely a great choice to make at any time of the year.
Key Ingredients & Substitutions
Baking Potatoes (Russet): Russets are perfect for this soup because they’re starchy and creamy when cooked. If you don’t have Russets, Yukon Golds work well too—they make the soup a bit creamier and buttery.
Bacon: Bacon adds a smoky crunch that balances the creaminess. For a vegetarian version, skip the bacon and add smoked paprika or use crispy fried onions.
Cheddar Cheese: Sharp cheddar brings great flavor and meltiness. You can substitute with Monterey Jack, Colby, or a mild cheese if preferred.
Heavy Cream & Sour Cream: These make the soup rich and smooth. For a lighter option, use half-and-half or whole milk, but the soup won’t be quite as creamy.
How Do I Get the Perfect Creamy Texture Without Making It Too Smooth?
The key is blending just right—you want most of the potatoes broken down but keep some chunks for a nice texture:
- Start by roughly mashing the baked potatoes before adding them to the soup.
- After simmering, use an immersion blender or potato masher to blend part of the soup. Don’t puree it all.
- Blend in short bursts, checking the texture between until you like the balance of creamy and chunky.
This way, your soup feels hearty but still silky. Plus, those little lumps remind you you’re enjoying real potatoes!
Equipment You’ll Need
- Oven – to bake the potatoes evenly and develop their natural sweetness.
- Large pot – perfect for simmering the soup and combining all ingredients smoothly.
- Skillet – you’ll cook the bacon and sauté onions here, adding great flavor.
- Potato masher or immersion blender – helps create that creamy texture while leaving some chunks.
- Knife and cutting board – for chopping onions, garlic, and garnishes like chives.
Flavor Variations & Add-Ins
- Add cooked and crumbled sausage instead of bacon for a different meat flavor.
- Stir in sautéed mushrooms to bring earthiness and extra texture.
- Mix in some chopped green onions or shallots for a sharper, fresher bite.
- Swap cheddar cheese for pepper jack to give the soup a mild spicy kick.
Creamy Baked Potato Soup
Ingredients You’ll Need:
For The Soup:
- 4 large baking potatoes (Russet preferred)
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
How Much Time Will You Need?
This soup takes about 45-60 minutes for baking the potatoes, plus 20 minutes for preparation and cooking the soup itself. So, plan on roughly 1 hour and 15 minutes total to make and enjoy this creamy delight.
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, then place them directly on the oven rack. Bake until tender when poked with a knife, about 45-60 minutes. Let them cool a bit, then peel and roughly mash or dice. Set aside.
2. Cook Bacon and Sauté Vegetables:
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Remove and crumble the bacon, saving about a tablespoon of the bacon drippings in the pan. Add butter to the pan, then sauté the chopped onion until soft and translucent, about 3-4 minutes. Add minced garlic and cook for one more minute until fragrant.
3. Make the Soup:
In a large pot, combine the sautéed onion and garlic, mashed potatoes, and chicken broth. Bring to a boil, then lower to a simmer for 10-15 minutes, allowing all the flavors to blend.
4. Blend for Creaminess:
Use a potato masher or immersion blender to carefully blend part of the soup to your preferred creaminess, keeping some chunks for a lovely texture.
5. Finish and Serve:
Stir in heavy cream, sour cream, and half of the shredded cheddar cheese. Heat gently, stirring until melted and smooth. Season with salt and pepper. Serve hot, topped with the remaining cheddar, crispy bacon pieces, and fresh chives for a perfect finishing touch.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen cooked potatoes to save time! Thaw them completely and pat dry before adding to the soup to avoid excess water, which can thin out the texture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally. You may want to add a splash of cream to refresh the texture when reheating.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for 3-4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Bacon?
If you want to skip bacon, try adding smoked paprika or sautéed mushrooms for a smoky flavor. Crispy fried onions can also add a nice crunch and flavor.
