There’s nothing quite like wrapping your hands around a steaming bowl of baked potato soup on a chilly evening. It’s the kind of meal that warms you from the inside out – creamy, comforting, and packed with all the goodness of loaded baked potatoes. I’ll never forget coming home from school to find my mom stirring a pot of this soup, the smell of bacon and melted cheese filling our tiny kitchen. That first spoonful always felt like a hug after playing outside in the cold. Now it’s my turn to share this soul-warming recipe that’s been perfected over years of cozy family dinners and snow-day lunches.
Why You’ll Love This Baked Potato Soup
This baked potato soup recipe hits all the right notes for the perfect comfort food experience:
- Creamy texture that feels luxurious yet familiar
- Comforting flavors of baked potatoes, cheese and bacon
- Easy stovetop method – no fancy techniques needed
- Uses simple ingredients you likely already have
- Tastes even better the next day (hello, leftovers!)
It’s basically a baked potato in spoonable form – what’s not to love?
Ingredients for Baked Potato Soup
Here’s what you’ll need to make this cozy bowl of comfort (and yes, every single ingredient plays an important role!):
- 4 large russet potatoes – baked, cooled, and diced (about 2 pounds)
- 4 slices thick-cut bacon, chopped (that smoky flavor is everything)
- 1 small yellow onion, finely diced (about 1 cup)
- 2 garlic cloves, minced (trust me, fresh is best here)
- 4 cups chicken broth (I use low-sodium to control the salt)
- 1 cup heavy cream – this gives that luxurious mouthfeel
- 1 cup shredded sharp cheddar – freshly grated melts better
- 1/2 cup sour cream – full fat for richness
- 2 tbsp unsalted butter – because everything’s better with butter
- 1 tsp kosher salt – plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 green onions, thinly sliced – for that fresh finish
Ingredient Substitutions
No stress if you need to swap some things! Try:
- Turkey bacon instead of pork – you’ll lose some richness but gain smokiness
- Greek yogurt for sour cream – adds tang but go easy to prevent curdling
- Half-and-half if you’re out of heavy cream – soup will be slightly thinner
- Vegetable broth makes it vegetarian-friendly
The basics (potatoes, aromatics, dairy) are non-negotiable for that classic baked potato taste though!
How to Make Baked Potato Soup
Okay, let’s dive into making this dreamy baked potato soup! Don’t let the simmering time fool you – while it takes about an hour start to finish, most of that is hands-off while flavors develop. Here’s exactly how I get perfect results every time:
Step 1: Bake and Prep the Potatoes
First, preheat your oven to 400°F. Scrub those russet potatoes clean (no need to peel – the skins add great texture!), pat dry, then prick each one a few times with a fork. Bake directly on the oven rack for 45-50 minutes until they’re fork-tender. Let them cool just enough to handle, then dice into 1/2-inch cubes – leaving some chunks for texture is key! Pro tip: Baking instead of boiling gives the potatoes that signature baked potato flavor.
Step 2: Cook the Bacon and Aromatics
While potatoes bake, cook your chopped bacon in a heavy-bottomed pot over medium heat until crispy, about 8 minutes. Oh, that sizzle and smell! Transfer bacon to a paper-towel lined plate, leaving about 1 tablespoon of glorious bacon grease in the pot. Now toss in your diced onions – cook until translucent (about 5 minutes), then add minced garlic for just 30 seconds until fragrant. This flavor base makes all the difference!
Step 3: Simmer the Soup Base
Add those beautiful diced potatoes and chicken broth to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes. Now grab your potato masher and lightly mash about half the potatoes – this thickens the soup while keeping lovely potato chunks. The texture should be creamy but still hearty at this point.
Step 4: Add Cream and Cheese
Here comes the magic! Stir in heavy cream, butter, salt, and pepper. Let it simmer gently (never boil!) for 5 minutes to blend flavors. Remove from heat before adding cheese and sour cream – this prevents curdling. Stir until the cheese melts into silky perfection. Taste and adjust seasoning – I often add another pinch of salt here. Ladle into bowls and top with reserved bacon and green onions. Grab spoons – your ultimate comfort food is ready!
Tips for the Best Baked Potato Soup
Want to take your baked potato soup from good to knock-your-socks-off amazing? Here are my tried-and-true secrets:
- Blend half the soup for ultra-creaminess while keeping some potato chunks for texture – immersion blenders are perfect for this!
- Leftover baked potatoes work beautifully – just skip the baking step and dice them cold (the flavor actually deepens overnight)
- Underseason at first – the cheese adds saltiness, so I always adjust seasoning after it’s melted in
- Freshly grated cheese melts smoother than pre-shredded (those anti-caking agents can make soup grainy)
- Keep heat low when adding dairy – boiling can cause separation (trust me, I learned this the hard way!)
Serving Suggestions for Baked Potato Soup
Oh, let me tell you how we love to serve this baked potato soup! A crusty baguette for dipping is non-negotiable in our house – that crispy bread soaking up the creamy soup is pure bliss. For a lighter meal, pair it with a simple green salad tossed in tangy vinaigrette. And don’t forget the toppings! We set out extra bacon, cheese, chives, and sour cream so everyone can customize their bowl. It’s the perfect cozy meal for those “I need comfort food” nights.
Storing and Reheating Baked Potato Soup
This baked potato soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually improve overnight. For longer storage, freeze for up to 2 months (though the texture may become slightly grainier). When reheating, do it slowly over low heat, stirring frequently to prevent separation. If it seems too thick, just stir in a splash of milk or broth to bring it back to that creamy perfection.
Baked Potato Soup FAQs
Got questions about making the perfect baked potato soup? I’ve answered the ones I get asked most often:
Can I use milk instead of heavy cream?
You can, but the soup won’t be as rich. Whole milk works best – just expect a thinner consistency. I sometimes do half milk, half cream for balance.
How do I prevent the cheese from clumping?
Always remove the pot from heat before adding cheese! Stir slowly until melted. Freshly grated cheese blends smoother than pre-shredded too.
Can I make this soup vegetarian?
Absolutely! Skip the bacon and use vegetable broth. Try adding smoked paprika for that missing smoky flavor – about 1/2 teaspoon does the trick.
Why bake the potatoes instead of boiling?
Baking gives that authentic baked potato taste! The dry heat caramelizes the potatoes’ natural sugars, creating deeper flavor you can’t get from boiling.
How can I thicken my soup if it’s too thin?
Mash more potatoes or simmer longer uncovered. For quick fixes, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering.
Nutritional Information
Now, I’m no dietitian – but here’s the nutritional breakdown per serving (about 1 generous cup) based on the ingredients I typically use. Remember, estimates will vary depending on your specific brands and any substitutions you make!
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Protein | 12g |
| Carbohydrates | 30g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 650mg |
Now, if you’re watching calories but still want that creamy goodness, try these lighter tweaks: use half-and-half instead of heavy cream (saves about 50 calories per serving), go easy on the cheese topping, or skip the bacon garnish. But let’s be real – sometimes you just need the full-fat, fully-loaded version for maximum comfort!
Ready to Make the Coziest Baked Potato Soup?
I can’t wait for you to try this recipe – it’s truly my go-to comfort food when I need a hug in a bowl. Whether it’s a chilly weeknight dinner or you’re feeding a crowd on game day, this baked potato soup never disappoints. The best part? You probably have most ingredients in your kitchen right now! So grab those potatoes and get cooking. And when you do, I’d love to hear how it turns out. Tag me on social or leave a comment – nothing makes me happier than seeing the cozy meals you create from my recipes. Now go warm up some bowls (and some hearts) with this delicious soup!
Creamy Baked Potato Soup Recipe with 4 Simple Tricks for Perfection
A creamy and comforting soup made with baked potatoes, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 large russet potatoes
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, sliced
Instructions
- Preheat oven to 400°F. Bake potatoes for 45-50 minutes until tender. Cool, peel, and dice.
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, sauté onion and garlic in bacon grease until soft.
- Add diced potatoes and chicken broth. Simmer for 10 minutes.
- Mash some potatoes to thicken the soup.
- Stir in heavy cream, butter, salt, and pepper. Simmer for 5 minutes.
- Add shredded cheese and sour cream. Stir until melted.
- Serve topped with bacon and green onions.
Notes
- For extra creaminess, blend half the soup before adding cheese.
- Use leftover baked potatoes to save time.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
