Hearty & Creamy Baked Potato Soup: The Ultimate Comfort Food Recipe
Imagine all the comforting flavors of a perfectly loaded baked potato – the crispy bacon, sharp cheddar cheese, and fresh chives – transformed into a rich, velvety soup. This creamy baked potato soup is precisely that: a deconstructed classic, meticulously crafted to deliver unparalleled warmth and satisfaction, making it the ideal dish to cozy up with on a chilly evening. It’s a truly heartwarming meal that brings the essence of a beloved side dish into a luxurious, spoonable form, guaranteed to become a family favorite.
Why This Creamy Baked Potato Soup Recipe Works So Well
This baked potato soup truly embodies the spirit of comfort food, making it a staple you’ll crave during the colder months when you’re seeking a meal that is both hearty and deeply warming. It’s more than just a soup; it’s a brilliant reimagining of a classic loaded baked potato, presented in a creamy, satisfying liquid form. The magic happens with the careful combination of wholesome potatoes, rich chicken broth, creamy milk, and decadent heavy cream, all working together to create a luxuriously thick texture. Infused with aromatic onions, savory garlic, and generous amounts of sharp cheddar cheese, every spoonful delivers an explosion of familiar and comforting flavors.
What makes this recipe a standout is its ability to deliver complex flavors with surprising simplicity. The process of building a flavor base with sautéed onions and garlic, then thickening the soup with flour, ensures a smooth and cohesive texture that’s incredibly appealing. Incorporating crispy, crumbled bacon not only adds a delightful smoky crunch but also enhances the overall savory profile, making each bite more dynamic. The balance of creamy potatoes, tangy cheese, and smoky bacon creates a symphony of tastes that truly mimics its inspiration – a fully loaded baked potato. This recipe has undeniably become a cherished classic in our home, offering an easy yet incredibly satisfying meal that delights the entire family. Much like our cheddar cheese potato soup, the crumbled bacon topping is absolutely essential for that authentic loaded baked potato experience!
Key Ingredients You’ll Need for the Best Baked Potato Soup
Crafting a truly exceptional baked potato soup relies on a thoughtful selection of fresh, high-quality ingredients. While the full list of measurements and detailed instructions can be found in the printable recipe card at the end of this post, let’s explore the essential components that bring this comforting dish to life. Each ingredient plays a vital role in achieving that rich, creamy texture and unforgettable flavor profile, transforming simple elements into a gourmet soup experience that’s both hearty and satisfying.
Ingredient Spotlight: Tips & Substitution Ideas for Flavor & Texture
To ensure your baked potato soup is nothing short of spectacular, understanding the role of each ingredient and considering smart substitutions can make all the difference. Here’s a closer look at the key components and how to get the most out of them:
POTATOES – We highly recommend using Yukon Gold potatoes for this recipe. Their naturally creamy texture and slightly buttery flavor are perfect for creating a smooth, rich soup base. When cooked and mashed, they contribute to a beautifully velvety consistency without becoming gummy or overly starchy. However, if Yukon Golds aren’t readily available, Russet potatoes make an excellent alternative. Russets are starchier, which helps thicken the soup, but they can be a bit drier, so you might need a touch more liquid to achieve the desired creaminess. For those who enjoy a rustic touch and extra fiber, you can absolutely leave the skin on the potatoes – just ensure they are thoroughly scrubbed before dicing. This adds another layer of authentic baked potato flavor and texture to your soup.
CHEESE – The quality of your cheese significantly impacts the overall flavor and texture of the soup. We cannot stress enough the importance of grating your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents like cellulose, which prevent the cheese from melting properly and can lead to a grainy, less-than-smooth soup. For the best results, choose a good quality medium or sharp cheddar cheese block and grate it just before adding it to the soup. This ensures a beautifully smooth, wonderfully cheesy consistency that truly elevates the dish and provides that signature rich flavor.
BACON – Bacon is more than just a topping; it’s a foundational flavor enhancer in this soup. We recommend cooking your bacon until it’s perfectly crispy and then crumbling it. Critically, make sure to reserve some of that delicious bacon grease. Adding a tablespoon of this flavorful fat to the initial sautéing step with the butter will infuse the soup with an incredible smoky depth right from the start. This simple addition layers in a rich umami that truly sets this baked potato soup apart. Half of the crumbled bacon goes into the soup for internal flavor and texture, and the rest is saved for a delightful garnish, adding a pleasant crunch with every spoonful.
DAIRY – The dairy components are crucial for achieving that signature creamy texture. We use a combination of whole milk and heavy cream to create a luscious, decadent consistency. Whole milk provides body and a creamy base, while the heavy cream adds an unparalleled richness and silkiness that makes this soup truly comforting and luxurious. If you prefer a lighter soup, you can certainly use reduced-fat milk, but be aware that it will result in a slightly thinner consistency and less richness. You can also omit the heavy cream entirely for a significantly lighter version, though it will sacrifice some of that ultra-creamy mouthfeel. For a subtle tangy note, some adventurous cooks might even consider a splash of buttermilk, though this will slightly alter the traditional flavor profile.
BROTH – Chicken broth forms the savory liquid base of this soup, contributing to its depth of flavor. We recommend using low-sodium chicken broth so you can better control the overall saltiness of your dish. For a vegetarian version, simply substitute vegetable broth, ensuring the recipe remains delicious and satisfying for all dietary preferences.
AROMATICS – Finely chopped yellow onion and minced garlic are the unsung heroes of this soup, building a crucial flavor foundation. Sautéing them until softened and fragrant releases their sweet and pungent notes, creating a rich aromatic backdrop for the potatoes and cheese that adds complexity without overpowering the main flavors.
How to Make the Perfect Creamy Baked Potato Soup: Step-by-Step
These step-by-step photos and detailed instructions are here to guide you through making this delicious recipe. For a convenient printable version, complete with all measurements and instructions, you can Jump to Recipe at the bottom of this post.
- In a large stockpot or a heavy-bottomed Dutch oven, begin by melting the unsalted butter over medium heat. This initial fat base is crucial for developing flavor. For an extra layer of smoky richness, we highly recommend adding 1 tablespoon of the reserved bacon grease at this stage. This simple step infuses the soup with an incredible depth of flavor right from the start, contributing to a truly “loaded” experience.
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Once the butter and bacon grease are shimmering, add the finely chopped yellow onions and minced garlic to the pot. Sauté these aromatics for 2-3 minutes, stirring occasionally, until the onions become soft and translucent and the garlic is fragrant. Be careful not to let the garlic burn, as scorched garlic can impart a bitter taste to your soup. This step builds the essential aromatic foundation of your soup.
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Next, add the peeled and diced Yukon gold potatoes to the pot. Cook the potatoes, stirring frequently, over medium-low heat for about 10 minutes. The goal here is to begin softening the potatoes before adding the liquids. Consistent stirring is key to prevent them from sticking to the bottom of the pot and ensure even cooking, which is vital for a creamy texture.
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Now, evenly sprinkle the all-purpose flour, black pepper, and salt over the vegetables in the pot. Stir continuously for 2 minutes to thoroughly cook the flour. This step is vital as it creates a roux, which will thicken your soup to a beautiful, creamy consistency and prevent any raw flour taste. Ensure the flour is well incorporated and lightly toasted, but not browned, for a light-colored soup.
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Begin slowly adding the chicken broth and then the whole milk to the pot, a small amount at a time. Stir constantly as you pour, ensuring the liquid combines smoothly with the flour mixture. This gradual addition is crucial for preventing lumps and achieving a perfectly smooth, thick base for your soup. Continue stirring until all the liquid is incorporated and the soup starts to thicken.
- Once all liquids are added and combined, bring the soup to a gentle simmer over medium-low heat. Let it simmer for another 5-10 minutes, or until the potatoes are completely cooked through and feel very soft when pierced with a fork. This ensures they are easy to mash and absorb all the delicious flavors from the broth and seasonings.
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Using a potato masher, gently break apart the potato chunks directly in the pot. You have full control over the texture here: mash them extensively for a very creamy, almost smooth soup, or just a little for a chunkier, more rustic consistency with delightful pieces of potato. For an ultra-smooth soup, an immersion blender can be used at this stage, but be careful not to over-blend, which can make the soup gummy.
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Reduce the heat to low, then stir in the heavy cream and the grated cheddar cheese. Continue to cook, stirring gently and constantly, just until the cheese is completely melted and smoothly incorporated into the soup. The soup should now be wonderfully thick and creamy. Avoid boiling once the cheese and cream are added, as high heat can cause them to separate or curdle.
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Stir in about half of the cooked and crumbled bacon pieces into the soup. This adds another layer of smoky flavor and texture throughout the soup, ensuring every spoonful has that delicious bacon goodness. Be sure to reserve the remaining crumbled bacon for garnishing individual servings.
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Ladle the hot, creamy baked potato soup into bowls. Garnish generously with the reserved crispy bacon, additional grated cheddar cheese, and freshly chopped chives. For an extra touch of indulgence, a dollop of cool sour cream or plain Greek yogurt is highly recommended. Serve immediately and enjoy this comforting and flavorful masterpiece!
Frequently Asked Questions & Expert Tips for Baked Potato Soup
Yes, absolutely! Leaving the skin on the potatoes is entirely a matter of personal preference. It can add a more rustic texture and a subtle earthy flavor to the soup, along with a boost of dietary fiber and nutrients. If you choose to keep the skins on, ensure you thoroughly scrub the potatoes under running water to remove any dirt or debris before dicing them into small, even pieces. This is a great way to add more character to your homemade baked potato soup.
We generally do not recommend freezing this particular soup due to its high dairy content (milk, heavy cream, and cheese). Dairy products tend to separate, become grainy, or even curdle when thawed and reheated, significantly altering the smooth, creamy texture of the soup. If you anticipate having leftovers you’d like to freeze, you could try preparing the soup up to the point before adding the heavy cream and cheese, then freezing that potato base. When ready to serve, thaw the base, reheat it gently, and then stir in fresh heavy cream and cheese until melted and creamy.
To properly store leftover baked potato soup, allow it to cool completely to room temperature before transferring it to an airtight container. Keep the container in the refrigerator for up to 3-4 days for optimal freshness. When reheating, you have a couple of options: you can gently warm it on the stovetop over medium-low heat, stirring frequently to prevent sticking and ensure even heating. Alternatively, reheat individual portions in the microwave, stirring halfway through. If the soup appears too thick after refrigeration, you may want to add a splash of extra milk or chicken broth during reheating to restore its creamy consistency. Always stir thoroughly until heated through.
Yes, it’s very easy to adapt this recipe for a vegetarian diet! Simply substitute the chicken broth with a good quality vegetable broth. For the bacon component, you can omit it entirely to make it meat-free, or if you still want a smoky flavor, consider using a plant-based bacon alternative or adding a pinch of smoked paprika for a deeper flavor profile. The soup remains incredibly satisfying and delicious even without the meat.
If your soup isn’t as thick as you’d like, you can create a simple slurry. Whisk a tablespoon of all-purpose flour (or cornstarch for a gluten-free option) with a few tablespoons of cold milk or water until smooth. Slowly whisk this slurry into the simmering soup and cook for a few more minutes, allowing it to thicken to your desired consistency. To thin out the soup, simply stir in additional warm chicken broth or milk, a tablespoon at a time, until you achieve the perfect, spoonable consistency.
While sharp or medium cheddar cheese provides the classic baked potato flavor, you can certainly experiment with other cheeses. Monterey Jack or a Colby Jack blend would melt beautifully and offer a milder, creamier flavor. For a more intense cheese flavor, a small amount of smoked gouda or even a touch of cream cheese can add a unique richness. Remember to always grate your cheese fresh from the block for the best melting results.
Delicious Serving Suggestions for Your Creamy Baked Potato Soup
This hearty baked potato soup is a meal in itself, but pairing it with the right accompaniments can elevate your dining experience, turning a simple meal into a memorable feast. For a truly satisfying combination, serve your creamy baked potato soup with generous chunks of warm, crusty bread – sourdough, a rustic artisan loaf, or even homemade garlic bread are perfect for dipping and soaking up every last bit of that rich, flavorful broth. These breads provide a wonderful textural contrast to the smooth soup.
A refreshing, crisp leafy green side salad, perhaps with a light vinaigrette dressing, provides a wonderful balance to the richness of the soup, adding a touch of freshness and cutting through the decadence beautifully. For a more substantial pairing, consider a classic grilled cheese sandwich or a simple ham and cheese sandwich on the side. And let’s not forget the crucial garnishes! Be lavish with your toppings to fully embrace the “loaded baked potato” theme. Pile on the reserved crispy bacon bits, a generous sprinkle of extra freshly shredded cheddar cheese, and a vibrant scattering of fresh chives or chopped green onions. For the ultimate creamy indulgence, a generous dollop of cool sour cream or plain Greek yogurt is an absolute must, adding a delightful tang that complements the richness perfectly. For those who enjoy a little heat, a dash of hot sauce or a few slices of fresh jalapeño can provide an exciting kick. This soup is designed to be personalized, so load it up with your favorite additions and savor every comforting spoonful!
More Cozy & Delicious Soup Recipes to Try
If you love the warmth and comfort of a homemade bowl of soup as much as we do, be sure to explore some of our other cherished recipes. These are perfect for any occasion when you’re craving a satisfying and flavorful meal that will warm you from the inside out:
- Hearty & Flavorful Taco Soup
- Creamy Cheeseburger Soup
- Classic Broccoli Cheese Soup
- Cozy Chicken Gnocchi Soup
- Spicy Chicken Tortilla Soup
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Baked Potato Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound bacon cooked until perfectly crispy and crumbled. Reserve 1 tablespoon of bacon fat for cooking, if desired, for enhanced smoky flavor.
- 4 Tablespoons unsalted butter divided for cooking
- ½ yellow onion finely chopped, to build aromatic depth
- 2 cloves garlic finely minced, for a savory base
- 2 pounds Yukon gold potatoes peeled and diced into approximately 1/2-inch pieces for even cooking and mashing
- ½ teaspoon black pepper freshly ground for best flavor
- 1 teaspoon salt or adjust to your taste preference
- ⅓ cup all-purpose flour essential for thickening the soup to a creamy consistency
- 2 cups chicken broth low sodium is recommended for better salt control
- 2 cups whole milk for a rich, creamy soup base
- 8 ounces grated cheddar cheese freshly grated medium or sharp cheddar, plus extra for serving as garnish
- 1 cup heavy whipping cream for ultimate creaminess and luxurious richness
- ½ cup chives finely chopped, for fresh flavor and vibrant garnish
Equipment You’ll Need
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Large stockpot or Dutch oven – essential for cooking soup in batches and ensuring even heat distribution, preventing sticking.
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Potato Masher – for achieving your desired chunky or smooth potato consistency. An immersion blender can also be used for an extra smooth texture.
Pro Tips & Recipe Notes for Success
- The addition of bacon grease to the butter at the beginning is optional, but it significantly deepens the flavor profile of the soup, adding a wonderful smoky dimension that truly enhances the “baked potato” experience.
- Always cook the vegetables and soup base over medium-low heat. Consistent stirring is crucial to prevent ingredients from sticking to the bottom of the pot. If some light browning occurs on the bottom, it will deglaze when liquids are added, adding flavor. However, if anything burns, it will make the soup bitter; in such a rare case, it’s best to transfer cooked vegetables to a clean pot, wash the original, and restart from the liquid addition step.
- Store any leftover soup in an airtight container in the refrigerator for 3-4 days. It is highly advised not to freeze this soup, as the dairy products (milk, cream, and cheese) tend to separate and become grainy or curdle upon thawing, ruining the texture.
- To make this a vegetarian-friendly soup, simply substitute chicken broth with vegetable broth and omit the bacon entirely. You can add a pinch of smoked paprika for a similar smoky flavor without the meat, or use a vegetarian bacon alternative.
- For a lighter version of the soup, you can use reduced-fat milk instead of whole milk and/or opt to omit the heavy cream. Be aware this will result in a slightly thinner consistency and a less rich flavor, but it remains a delicious and comforting option.
- Grating your own cheddar cheese from the block is a game-changer for this recipe. Pre-shredded cheeses contain anti-caking agents that hinder smooth melting and can result in a grainy or clumpy soup texture. Freshly grated cheese melts beautifully, creating a silky, consistent, and much more flavorful soup.
- Adjust the potato mashing to your preference: a quick mash for a delightful chunky soup with discernible potato pieces, or more thorough mashing (or an immersion blender) for a smooth and velvety texture.
Detailed Instructions
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In a large stockpot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. If desired, add 1 tablespoon of reserved bacon grease for an extra layer of savory flavor and richness, stirring to combine.
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Add the finely chopped yellow onion and minced garlic to the melted butter mixture. Sauté for 2-3 minutes, stirring occasionally, until the onions soften and become translucent and the garlic is fragrant. Be careful not to burn the garlic.
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Add the 2 pounds of diced Yukon gold potatoes to the pot. Cook, stirring frequently, over medium-low heat for about 10 minutes, allowing the potatoes to begin softening and absorb some of the aromatic flavors.
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Sprinkle the ⅓ cup of all-purpose flour, ½ teaspoon of black pepper, and 1 teaspoon of salt over the vegetables. Cook for an additional 2 minutes, stirring constantly to cook the flour and distribute it evenly, forming a light roux that will thicken the soup.
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Gradually add the 2 cups of chicken broth and then the 2 cups of whole milk to the pot, pouring in a little at a time while stirring continuously. This slow addition helps to combine the liquid with the flour, ensuring a smooth, lump-free thickening of the soup base.
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Continue to simmer the soup gently over medium-low heat for 5-10 minutes more, or until the potatoes are fully cooked through and very soft when tested with a fork. This step allows all the flavors to meld beautifully.
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Use a potato masher to break apart the potato chunks to your desired consistency. Mash quite a bit for a smoother soup, or just a little for a chunkier texture with more body. For an extra creamy result, you can use an immersion blender briefly.
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Reduce the heat to low, then stir in the 1 cup of heavy whipping cream and the 8 ounces of freshly grated cheddar cheese. Cook over low heat, stirring continuously, until the cheese is completely melted and the soup is beautifully thick and creamy. Do not boil after adding dairy to prevent separation.
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Stir in ½ of the cooked and crumbled bacon pieces into the soup for internal flavor and texture, reserving the remaining half for topping individual servings.
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Serve the hot, creamy soup immediately. Garnish generously with the reserved crispy bacon, extra grated cheese, and fresh chives. A dollop of cool sour cream makes a wonderful and classic addition for that ultimate loaded baked potato experience!
Nutrition Information (Estimated Per Serving)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.