There’s something undeniably comforting about a bowl of warm, creamy baked potato soup. It takes me back to cozy family dinners on chilly evenings, where a single pot of soup could bring everyone together at the table. This recipe captures all the best flavors of a classic loaded baked potato—crispy bacon, melted cheese, and creamy potatoes—while being incredibly easy to make.
For beginner cooks, this recipe is a fantastic starting point. It requires simple, everyday ingredients, basic cooking techniques, and minimal effort while delivering rich and satisfying results. Plus, it’s an excellent way to use up leftover potatoes. Whether you’re cooking for yourself or impressing family and friends, this baked potato soup is sure to become a favorite.
Why This Recipe Is Special
This baked potato soup stands out for its velvety texture and deep, comforting flavors. It transforms humble ingredients into a luxurious dish with minimal effort. The potatoes give the soup its signature thickness, while bacon adds a smoky depth. Cheese and sour cream create a luscious, creamy consistency, and fresh chives provide a bright, herby contrast.
The best part? You don’t need fancy kitchen equipment or years of experience to make it. With just a pot, a few simple steps, and a little patience, you’ll have a restaurant-quality soup in no time.
Ingredients and Preparation
Key Ingredients and Their Roles
- Potatoes – The heart of this soup, potatoes provide creaminess and body. Russet potatoes work best for their starchy texture, but Yukon Golds offer a slightly buttery taste.
- Bacon – Adds a smoky, salty depth and crisp texture. You can also use turkey bacon or skip it for a vegetarian version.
- Onion & Garlic – These aromatic ingredients build a rich flavor base for the soup.
- Butter – Enhances creaminess and adds a smooth mouthfeel.
- Flour – Helps thicken the soup to a rich, hearty consistency.
- Chicken Broth – Provides a savory base; vegetable broth can be used for a vegetarian option.
- Half and Half – Gives the soup a creamy, indulgent texture. You can use whole milk for a lighter version.
- Sour Cream – Adds a tangy richness that balances the flavors. Plain Greek yogurt is a great alternative.
- Cheddar Cheese – Melts into the soup for extra creaminess. Use freshly shredded cheese for better melting.
- Chives – A fresh, slightly oniony garnish that brightens the dish.
Ingredient Substitutions
- Swap bacon with smoked sausage or ham for a different flavor profile.
- Use sweet potatoes instead of russets for a slightly sweeter and nutrient-rich version.
- If you’re lactose intolerant, substitute coconut milk or dairy-free cheese for a creamy texture without dairy.
Step-by-Step Instructions
Step 1: Cook the bacon in a large pot over low heat until crispy. Remove and set aside, leaving about a tablespoon of the bacon drippings in the pot.
Step 2: While the bacon cooks, peel and dice the potatoes into small cubes. Place them in a pot, cover with water, add a pinch of salt, and boil for about 20 minutes until fork-tender. Drain and set aside.
Step 3: In the same pot with the bacon drippings, sauté the diced onions over medium heat for about five minutes until soft. Add minced garlic and cook for another minute until fragrant.
Step 4: Add butter to the pot and let it melt. Stir in the flour and cook for one minute, stirring constantly to remove the raw flour taste.
Step 5: Gradually add the chicken broth, stirring well to deglaze the pot and incorporate all the flavors.
Step 6: Pour in the half and half, stirring continuously. Bring the mixture to a gentle simmer.
Step 7: Add the boiled potatoes and use a potato masher to break them down into a creamy texture. For an ultra-smooth soup, use an immersion blender.
Step 8: Stir in the sour cream and season with black pepper. Remove from heat.
Step 9: Gradually add the shredded cheddar cheese, stirring until fully melted and combined.
Step 10: Garnish with crispy bacon and fresh chives. Serve warm and enjoy!
Beginner Tips and Notes
- How to Avoid Lumps: Always add liquids gradually while stirring to prevent the flour from clumping.
- Adjusting Thickness: If the soup is too thick, add extra broth or a splash of milk. If too thin, let it simmer longer to reduce.
- Bacon Alternative: If you don’t want to cook bacon, use pre-cooked bacon bits or omit it entirely.
- Storage Tips: This soup thickens as it sits. To reheat, add a splash of milk or broth and warm it over low heat, stirring occasionally.
Serving Suggestions
- Pair this soup with garlic bread or a crusty baguette for a satisfying meal.
- Serve alongside a fresh green salad with a light vinaigrette to balance the richness.
- Top with extra cheese, sour cream, or a sprinkle of paprika for added flavor.
- Leftovers can be stored in the fridge for up to three days or frozen for up to three months in an airtight container.
Conclusion
Now that you’ve mastered this easy baked potato soup, it’s time to enjoy the cozy, comforting flavors in every spoonful. Whether you’re making it for a quick weeknight dinner or a relaxing weekend meal, this recipe is guaranteed to impress.
Give it a try and let me know how it turns out! Did you add any personal twists? Leave a comment below and share your experience. Happy cooking!
FAQ About Baked Potato Soup
Yes! This soup stores well in the refrigerator for up to three days. When reheating, add a splash of milk or broth to loosen the consistency, as it thickens over time.
Yes, but with caution. Dairy-based soups can separate when frozen. If you plan to freeze it, do so before adding the cheese and sour cream. Add those when reheating for the best texture.
Russet potatoes are ideal because they break down easily, creating a creamy texture. Yukon Golds work too, offering a slightly buttery taste and smoother consistency.
Swap the bacon for smoked paprika or sautéed mushrooms to add depth of flavor. Use vegetable broth instead of chicken broth, and consider adding a plant-based sour cream alternative.
More Relevant Recipes
- Coconut Magic Bars
- Loaded Baked Potato with Steak Recipe
- Crockpot Creamy Potato & Hamburger Soup
- Caramel Apple Baked Oatmeal: The Perfect Fall Breakfast Recipe
Creamy Baked Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This creamy baked potato soup is the ultimate comfort food, packed with rich, velvety potatoes, crispy bacon, melted cheddar, and tangy sour cream. Perfect for chilly nights, it’s an easy, beginner-friendly recipe that delivers restaurant-quality flavor with minimal effort.
Ingredients
- 4 large russet potatoes, peeled and diced (about 2 lbs)
- ¾ teaspoon salt
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 2 cups half and half (or whole milk)
- ¾ cup sour cream
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ⅛ cup fresh chives, finely diced
Instructions
- Cook the bacon: In a large pot over low heat, cook the chopped bacon until crispy, stirring occasionally. Once cooked, remove with a slotted spoon and set aside, leaving about one tablespoon of bacon drippings in the pot.
- Prepare the potatoes: While the bacon cooks, place the diced potatoes in a large saucepan, cover with water, and add a pinch of salt. Bring to a gentle boil and cook until fork-tender, about 20 minutes. Drain and set aside.
- Sauté the aromatics: In the pot with bacon drippings, add the diced onions and cook over medium heat for about five minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
- Make the roux: Add the butter and let it melt completely, then whisk in the flour. Cook for one minute, stirring constantly, to remove the raw flour taste.
- Incorporate the liquids: Gradually add the chicken broth while stirring, making sure to scrape up any bits stuck to the bottom of the pot. Slowly pour in the half and half, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Blend in the potatoes: Add the cooked potatoes to the pot and use a potato masher to break them down into a creamy texture. For a smoother consistency, use an immersion blender or transfer the soup to a blender in batches.
- Finish the soup: Stir in the sour cream and black pepper. Remove the pot from heat and gradually add the shredded cheddar cheese, stirring until melted and fully incorporated.
- Serve and garnish: Ladle the soup into bowls and top with crispy bacon and fresh chives. Serve warm and enjoy!
Notes
- For a thinner consistency, add extra broth or milk while reheating.
- Store leftovers in the refrigerator for up to three days or freeze for up to three months.
- Swap sour cream with Greek yogurt for a healthier alternative.
- Avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 482
- Sugar: 2g
- Sodium: 968mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 89mg