Creamy Homemade Baked Potato Soup Recipe That Warms The Soul

Comfort swirls through every spoonful of this hearty baked potato soup that promises pure warmth and satisfaction.

Russet potatoes create a creamy canvas for rich flavors waiting to unfold.

Crispy bacon bits and sharp cheddar cheese add delightful texture and depth to each comforting bite.

Weeknight dinners demand something special, and this recipe delivers with minimal effort and maximum pleasure.

Chunky potato pieces nestle in a velvety broth that whispers home-cooked goodness.

Kitchen magic happens when simple ingredients combine to create something extraordinary.

Jump into this soul-warming soup that turns ordinary ingredients into an exceptional meal you won’t forget.

Soup Tips for a Smooth and Rich Baked Potato Bowl

• Maximize Bacon Flavor: Cook bacon slowly to render out maximum fat and achieve perfect crispiness, which adds deep smoky undertones to the soup's overall taste.
• Prevent Lumpy Texture: Whisk milk and broth gradually into the roux, stirring continuously to ensure a smooth, creamy consistency without unwanted flour clumps.
• Customize Potato Texture: Control soup thickness by adjusting potato mashing – more mashing creates a creamier base, while leaving larger chunks adds rustic, hearty elements.
• Rescue Low-Fat Diets: Substitute turkey bacon for regular bacon, use low-fat milk and Greek yogurt instead of sour cream to create a lighter version without sacrificing flavor.
• Enhance Storage Potential: Cool soup completely before refrigerating, and store bacon separately to maintain its crispness when reheating leftovers for the best textural experience.

Storing and Rewarming Baked Potato Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months.
• Warm soup over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk or broth if the soup seems too thick.
• Heat in microwave-safe bowl in 30-second intervals, stirring between each interval until thoroughly warmed.

Delicious Pairings with Baked Potato Soup

• Sprinkle extra crispy bacon bits on top for a delightful textural contrast that adds salty, smoky depth to every spoonful.
• Select a medium-bodied Pinot Noir or Beaujolais to complement the creamy soup's richness and cut through its velvety texture.
• Serve alongside a warm crusty sourdough or garlic bread to soak up the soup's savory flavors and provide a satisfying crunch.
• Toss a light arugula salad with lemon vinaigrette to balance the soup's creamy intensity and add a fresh, zesty element to the meal.

Fun Baked Potato Soup Twists to Try

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth for a meat-free version. Add extra mushrooms or plant-based bacon bits for deeper flavor.
• Dairy-Free Alternative: Swap milk and sour cream with coconut milk or almond milk. Use nutritional yeast instead of cheese for creamy texture and cheesy taste.
• Low-Carb Cauliflower Swap: Substitute potatoes with cauliflower florets to reduce carbohydrate content. Roast cauliflower first for enhanced nutty flavor and maintain similar creamy consistency.
• Gluten-Free Option: Use cornstarch or gluten-free flour blend instead of regular flour. Ensure all ingredients like broth are certified gluten-free to prevent cross-contamination.

Baked Potato Soup: All Your Questions Answered

• Why use baked potatoes instead of raw potatoes?

Baked potatoes provide a richer, deeper flavor and a creamier texture compared to raw potatoes. They’re already cooked and softened, which helps create a more complex taste profile in the soup.

• Can I make this soup vegetarian?

Yes, simply replace bacon with vegetarian bacon bits or smoked paprika for a similar smoky flavor. Use vegetable broth instead of chicken broth to maintain the vegetarian option.

• How can I make the soup healthier?

Use low-fat milk, reduced-fat cheese, and Greek yogurt instead of sour cream. You can also increase the proportion of vegetables by adding some chopped carrots or celery during the sautéing stage.

• What type of potatoes work best for this recipe?

Russet potatoes are ideal because they’re starchy and create a creamy texture. They break down easily and help thicken the soup while maintaining some hearty potato chunks.

Baked Potato Soup for Cozy Nights In

• Kids and adults alike will love the rich, creamy texture and familiar bacon-cheese flavors that make this soup universally appealing.
• Easily customize by swapping ingredients like using turkey bacon, adding extra vegetables, or making it vegetarian with plant-based alternatives.
• Transforms simple, affordable ingredients into a luxurious meal with minimal kitchen cleanup and maximum flavor impact.

Ingredients You Need for Creamy Baked Potato Soup

• Bacon: Provides crispy texture and rich, smoky flavor for the soup base and garnish.

• Milk, Sour Cream, Cheddar Cheese: Create a rich, creamy base with tangy and smooth characteristics. Choose full-fat dairy for better texture and deeper flavor.
• Half and Half or Heavy Cream: Optional ingredient for extra richness and luxurious mouthfeel.

• Potatoes, Onion, Garlic: Core flavor builders that provide depth and substance. Select starchy potatoes like Russet for best soup consistency. Fresh garlic recommended over pre-minced.
• Green Onions: Fresh garnish that adds bright, mild onion flavor and color contrast.

• All-Purpose Flour: Thickens the soup and creates smooth roux base.
• Chicken Broth: Provides liquid foundation and additional savory notes.
• Salt, Black Pepper: Essential seasonings to enhance overall soup flavor.

How to Whip Up Baked Potato Soup from Scratch

Step 1: Sizzle Bacon Pieces

Cook bacon in a large pot over medium heat until crispy and golden. Transfer crispy bacon to a paper towel-lined plate using a slotted spoon. Reserve about one tablespoon of bacon drippings in the pot.

Step 2: Sweat Aromatic Vegetables

Add diced onions to the bacon drippings and cook until soft and translucent. Toss in minced garlic and cook briefly until fragrant.

Step 3: Create Silky Soup Base

• Whole milk
• Chicken broth

Whisk steadily until mixture becomes silky and free of lumps.

Step 4: Incorporate Potato Goodness

Introduce diced baked potatoes into the soup. Use a potato masher to partially break down some potatoes, creating a rich, chunky texture.

Step 5: Enrich and Season

• Sour cream
• Shredded cheddar cheese
• Half of the cooked bacon pieces

Season with salt and pepper. Simmer for 10 minutes until soup thickens and warms completely.

Step 6: Beautifully Garnish and Serve

• Remaining crispy bacon bits
• Extra cheese
• Chopped green onions

Baked Potato Soup Recipe

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4.8 from 31 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Creamy Baked Potato Soup brings hearty comfort straight from grandma’s kitchen, blending rich potato goodness with crispy bacon and sharp cheddar. Warm spoons will carry delicious memories, inviting you to savor each comforting, silky bite of this classic midwestern favorite.

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Ingredients

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Main Ingredients:

• 3 large russet potatoes, baked, peeled, and diced
• 3 cups milk (whole or 2%)
• 2 cups chicken broth
• 4 slices bacon, chopped

Dairy and Cheese:

• 1 cup shredded cheddar cheese
• ½ cup sour cream

Aromatics and Seasonings:

• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)
• Additional shredded cheese and bacon bits, for topping

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Instructions

1. Render the bacon in a spacious cooking vessel over moderate flame until achieving a golden, crisp texture, ensuring even browning.
2. Transfer the crispy bacon pieces using a perforated utensil, preserving approximately one tablespoon of the savory rendered fat within the pot.
3. Introduce diced onions to the residual bacon drippings, sautéing until they become translucent and soft, releasing their aromatic essence.
4. Quickly incorporate minced garlic, allowing it to bloom and release its fragrant notes without burning.
5. Dust the vegetable mixture with flour, continuously stirring to create a smooth, pale roux that will thicken the soup’s foundation.
6. Gradually stream in milk and chicken broth, whisking consistently to eliminate potential lumps and create a silky, uniform liquid base.
7. Fold in the pre-baked potato chunks, gently mashing a portion to enhance the soup’s creamy consistency while maintaining some textural potato pieces.
8. Reduce the heat, integrating sour cream and shredded cheddar cheese, stirring until the dairy elements meld seamlessly into the liquid.
9. Sprinkle in half of the previously cooked bacon, seasoning with salt and pepper to elevate the flavor profile.
10. Allow the soup to simmer, developing depth and reaching a luxurious, velvety thickness.
11. Ladle the steaming soup into serving vessels, garnishing with remaining crisp bacon fragments, additional cheese, and delicately sliced green onions.

Notes

• Swap bacon for smoked turkey or tempeh to create a lighter, vegetarian-friendly version of this comforting soup that doesn’t compromise on flavor.
• Use russet potatoes for the best texture, as they break down easily and help naturally thicken the soup without extra flour or starch.
• Customize thickness by adjusting liquid amounts – add more broth for a thinner consistency or mash more potatoes for an extra creamy texture.
• Prevent dairy separation by adding sour cream and cheese off direct heat, stirring gently to maintain smooth, velvety richness without curdling.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 70 mg