Creamy Baked Potato Soup

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Few things bring comfort like a steaming bowl of creamy baked potato soup. I first made this recipe on a chilly Sunday evening, craving something hearty yet cozy. What started as a simple craving quickly turned into a household favorite. This soup has all the richness of loaded baked potatoes—melted cheese, crispy bacon, fresh chives—blended into a silky, flavorful broth that wraps you in warmth with every spoonful.

I love how this dish strikes the perfect balance between indulgent and approachable. It uses everyday ingredients, yet the result tastes like something you’d order at a cozy café. Whether you’re cooking for your family, meal prepping for the week, or just looking to treat yourself to a warm bowl of something special, this soup checks all the boxes.

Why You’ll Love This Creamy Baked Potato Soup

This soup is the definition of comfort food. It’s creamy without being too heavy, rich in flavor thanks to sharp cheddar and savory bacon, and made heartier with chunky bites of tender potatoes. It’s also incredibly adaptable, making it perfect for families or picky eaters.

You can dress it up with extra toppings like sour cream or keep it simple and classic. And the best part? It reheats like a dream, which means you’ll have cozy leftovers for days.

What Kind of Potatoes Should I Use?

Russet potatoes are ideal for this soup because they break down slightly while cooking, which helps create that thick, creamy texture we want. They’re starchy, fluffy, and absorb flavor beautifully. If you prefer a chunkier soup, you could mix in some Yukon Golds for their buttery texture.

Options for Substitutions

• No bacon? Try smoked turkey or vegetarian bacon alternatives for a different twist.
• Dairy-free? Swap the cream and cheese for plant-based alternatives like coconut cream and vegan cheddar.
• Gluten-free? Use cornstarch or gluten-free flour to thicken the soup instead of all-purpose flour.
• Lower fat? Use half-and-half or low-fat milk instead of heavy cream, and go light on the cheese.
• Add-ins? Stir in corn, cooked chicken, or even steamed broccoli to bulk it up or change the flavor profile.

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Ingredients for This Creamy Baked Potato Soup

• Russet potatoes – These are the backbone of the soup, providing both body and texture as they break down slightly while cooking.
• Thick-cut bacon – Adds depth, saltiness, and that irresistible smoky crunch on top.
• Yellow onion – Brings subtle sweetness and enhances the overall flavor base of the soup.
• Garlic – A small amount goes a long way in giving the soup a savory boost.
• All-purpose flour – Used to make a simple roux that thickens the soup.
• Chicken broth – Provides a savory base and layers of flavor; use low sodium to control salt content.
• Milk – Helps create a creamy consistency. Whole milk is preferred for richness.
• Heavy cream – Adds silkiness and a luxurious mouthfeel to the soup.
• Sharp cheddar cheese – Melts beautifully and gives the soup its classic cheesy flavor.
• Salt & black pepper – Essential for seasoning and balance.
• Green onions or chives – Adds freshness and a mild oniony bite for garnish.

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Step 1: Cook the Bacon

Start by slicing your thick-cut bacon into bite-sized pieces and cooking them in a large pot or Dutch oven over medium heat. Stir occasionally until the bacon is crispy and browned. Remove it with a slotted spoon and set it on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for flavor.

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Step 2: Sauté Onions and Garlic

In the reserved bacon fat, add chopped yellow onions and cook until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Make the Roux

Sprinkle the flour over the sautéed onions and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. This will form a thick paste (roux) that will help thicken your soup later.

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Step 4: Add Broth and Potatoes

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Once smooth, add the peeled and diced russet potatoes. Bring everything to a boil, then reduce to a simmer. Cover and cook until the potatoes are fork-tender, about 15-20 minutes.

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Step 5: Blend (Optional)

If you prefer a smoother soup, use an immersion blender to partially blend the soup right in the pot. You can also transfer a portion to a blender and pulse a few times, then return it to the pot. Keep some potato chunks for texture.

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Step 6: Stir in Milk, Cream, and Cheese

Once the potatoes are tender, lower the heat and stir in the milk, heavy cream, and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth and creamy. Taste and season with salt and pepper as needed.

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Step 7: Serve and Garnish

Ladle the soup into bowls and top generously with the crispy bacon, chopped green onions or chives, and a sprinkle of freshly ground black pepper. You can also add extra shredded cheese if desired.

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How Long to Prepare the Creamy Baked Potato Soup

This soup is a cozy classic that doesn’t require all day in the kitchen. From start to finish, you’re looking at about 45 minutes total.

Preparation Time (15 minutes):
Peeling and dicing the potatoes takes the most effort here. You’ll also need to chop the onion, mince the garlic, and slice the bacon. This part is quick if you prep everything in advance.

Cooking Time (30 minutes):
The cooking process starts with crisping up the bacon, then sautéing the onions and garlic, building the roux, and simmering the potatoes. The final steps of blending, adding cream, and cheese bring it all together.

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Tips for Perfect Creamy Baked Potato Soup

• Use starchy potatoes like Russets for a naturally thick and creamy texture.
• Cook your bacon low and slow to get maximum crispiness without burning.
• Shred your own cheese instead of using pre-shredded; it melts better and avoids added anti-caking agents.
• Taste as you go – adding salt and pepper gradually ensures you get the perfect balance.
• Don’t over-blend if you want a hearty soup. Leave some potato chunks for texture.

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Watch Out for These Mistakes While Cooking

• Boiling the milk or cream – high heat can cause dairy to curdle. Always add it at a lower temperature.
• Skipping the roux step – without it, your soup may turn out runny.
• Using the wrong potatoes – waxy types like red potatoes don’t break down well and won’t create the desired consistency.
• Over-salting early on – bacon and cheese already bring saltiness, so season thoughtfully.
• Neglecting toppings – garnishes like bacon, cheese, and chives add both flavor and texture.

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What to Serve With Creamy Baked Potato Soup?

1. Crusty Bread or Garlic Toast

Perfect for dipping into the rich broth and soaking up every last drop.

2. Simple Green Salad

A refreshing contrast to the richness of the soup; try a vinaigrette to cut through the creaminess.

3. Roasted Veggies

A tray of roasted carrots, Brussels sprouts, or asparagus pairs beautifully.

4. Grilled Cheese Sandwich

For the ultimate comfort combo, serve with a gooey grilled cheese on the side.

5. Apple Slices with Peanut Butter

For a sweet and crisp finisher that cleanses the palate.

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Storage Instructions

Refrigeration:
Store leftover soup in an airtight container in the fridge for up to 4 days. Let the soup cool to room temperature before sealing it to prevent condensation and sogginess.

Freezing:
While soups with dairy don’t always freeze well, this one can be frozen if needed. Freeze in individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently over the stove, stirring constantly to re-emulsify the cream.

Reheating:
Warm it on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the texture if it’s too thick. Microwave reheating works too, just stir halfway through and avoid boiling.

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Estimated Nutrition (per serving, based on 6 servings):

• Calories: 420 kcal
• Protein: 13g
• Carbohydrates: 38g
• Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 850mg
• Fiber: 3g
• Sugar: 5g

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Frequently Asked Questions

How can I make this vegetarian?

Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a touch of smokiness.

Can I use leftover baked potatoes?

Yes! Dice and stir them in after the broth comes to a simmer. Reduce cooking time accordingly since they’re already cooked.

Is this soup gluten-free?

It can be! Use a gluten-free flour blend or cornstarch instead of all-purpose flour.

What’s the best cheese to use?

Sharp cheddar works best for flavor, but you can mix in Monterey Jack or even Gruyère for added richness.

Can I make it in a slow cooker?

Absolutely. Cook the bacon separately, then add all ingredients except dairy to the slow cooker. Cook on low for 6 hours. Stir in cream and cheese in the last 30 minutes.

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Conclusion

Creamy Baked Potato Soup is one of those timeless comfort foods that never goes out of style. Whether you’re making it on a cozy weekend or batch-prepping it for the week ahead, it delivers warmth, flavor, and satisfaction every single time. With simple ingredients, flexible options, and loads of room for customization, it’s a dish that fits every table. Once you try it, it might just become your new go-to winter favorite.

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