If you are craving something comforting, rich, and utterly satisfying, this Creamy Baked Potato Soup Recipe is exactly what you need. Imagine tender, oven-baked russet potatoes blended into a velvety soup base, with crispy bacon adding just the right amount of smoky crunch. Every spoonful is a warm hug on a chilly day, delivered with just the right balance of flavors from sharp cheddar, cool sour cream, and fresh chives. This soup is a celebration of simple ingredients coming together to create an unforgettable, cozy meal that feels like a hug from your favorite sweater.
Ingredients You’ll Need
This recipe shines because of how straightforward and approachable the ingredients are. Each component plays a vital role in delivering the rich texture, hearty flavor, and inviting aroma that make this dish a winner every time you serve it.
- 3 pounds russet potatoes: These are perfect for baking and create a creamy, thick soup when scooped and blended.
- 5 ounces bacon, diced: Adds crispiness and a smoky depth that contrasts beautifully with the smooth soup.
- 3 tablespoons butter: Butter enriches the soup with a silky mouthfeel and helps gently cook the aromatics.
- 1 medium onion, finely diced: Brings a subtle sweetness that balances the savory elements.
- 1 tablespoon minced garlic: Infuses the soup with warmth and a slightly pungent kick.
- 2½ cups chicken broth: The backbone of flavor and the liquid that transforms potatoes into soup.
- 1½ teaspoons kosher salt: Essential for enhancing all the natural flavors.
- ¾ teaspoon ground black pepper: Adds a gentle heat without overpowering the dish.
- 1½ cups milk (2% recommended): Provides creaminess while keeping the soup light and smooth.
- ½ cup sour cream: Adds tang and extra richness, perfectly complementing the potatoes.
- ½ cup shredded cheddar cheese (plus more for garnish): Offers sharpness and melt-in-your-mouth texture.
- Chopped fresh chives, green onions, and sour cream for garnish: Brighten up the bowl with freshness and color.
How to Make Creamy Baked Potato Soup Recipe
Step 1: Bake the Potatoes
Begin by preheating your oven to 400°F. Wash and dry your russet potatoes, then prick them with a fork all over. This allows steam to escape as they bake. Place the potatoes directly on the oven rack for about an hour, until you can easily pierce them with a knife. Baking the potatoes whole concentrates their flavor and keeps the flesh perfectly fluffy for blending later.
Step 2: Cook the Bacon
While the potatoes are finishing in the oven, take a dutch oven or heavy-bottomed pot and cook the diced bacon over medium-low heat. Let the fat render slowly until the bacon turns irresistibly crispy, which should take around 20 minutes. Once done, remove the bacon pieces with a slotted spoon and drain on paper towels, keeping the flavorful fat in the pot to use for the next step.
Step 3: Sauté Onion and Garlic
Increase the heat to medium and melt your butter in the pot with the bacon fat. Add the finely diced onion and cook gently until translucent and sweet, about 5 to 7 minutes. Toss in the minced garlic and sauté for just 30 seconds more—this quick step releases the garlic’s aroma without turning it bitter.
Step 4: Combine Potatoes and Broth
Cut the baked potatoes in half and scoop out the fluffy insides, leaving the skins aside (save them if you like for a fun snack!). Add the potato flesh straight into the pot with the onion mixture. Pour in the chicken broth and season with kosher salt and black pepper. Bring everything up to a boil, then reduce the heat and simmer for 8 minutes. Stir occasionally to prevent sticking and to meld the flavors.
Step 5: Purée the Soup
Use an immersion blender to gently puree the soup until it reaches your preferred smoothness. Be careful not to overblend, or the potatoes will release excess starch and thicken the soup too much. If you don’t have an immersion blender, carefully transfer portions to a regular blender and pulse until mostly smooth. The goal is a creamy yet slightly textured soup that feels homemade and comforting.
Step 6: Finish with Dairy and Cheese
Stir in the milk, sour cream, and shredded cheddar cheese, warming everything through gently until the cheese melts and the soup is creamy and delicious. Taste and adjust the salt and pepper to your liking before serving. This final step adds richness and a touch of tang that perfectly balances the baked potato base.
How to Serve Creamy Baked Potato Soup Recipe
Garnishes
Toppings can elevate this soup from wonderful to spectacular. The classic choice is crispy bacon bits sprinkled over the top for bursts of smoky flavor and crunch. Toss on some chopped fresh chives or green onions for a fresh, oniony brightness. A dollop of sour cream adds creaminess and a cool contrast, while a little shredded cheddar cheese melts luxuriously as you dig in.
Side Dishes
Pair this soup with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Crusty bread, like a warm baguette or garlic toast, is perfect for dipping into every creamy, cheesy spoonful. For something heartier, serve alongside roasted vegetables or a simple grilled cheese sandwich for a fully satisfying meal.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out baked potato skins to make individual edible bowls. You can also swirl in some pesto or drizzle a smoky paprika oil on top for extra color and depth. Garnishing with a sprinkle of smoked paprika or freshly cracked black pepper not only looks appealing but adds a subtle, enticing aroma to your bowl.
Make Ahead and Storage
Storing Leftovers
This Creamy Baked Potato Soup Recipe stores beautifully in the refrigerator for up to 3 days. Let it cool completely before transferring to an airtight container. When you’re ready to enjoy, gently reheat on the stove over low heat, stirring occasionally to keep the texture smooth and luscious.
Freezing
If you want to save some for later, this soup freezes well. Allow it to cool fully, then pour it into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months. Keep in mind that dairy-heavy soups may separate slightly after thawing, but stirring well during reheating brings it back together nicely.
Reheating
To reheat your frozen or refrigerated soup, thaw overnight in the fridge if frozen. Warm it gently over low to medium heat, stirring frequently. If the soup seems too thick after reheating, thin it out with a splash of milk or broth until it reaches the perfect creamy consistency once more.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. You can also add some sautéed mushrooms or smoked paprika to mimic that smoky depth.
Is it okay to use leftover baked potatoes for this soup?
Yes! Leftover baked potatoes work well, but keep in mind they may make the soup a bit denser, so adjust the amount of broth or milk accordingly.
Can I substitute sour cream with something else?
If you’re out of sour cream, plain Greek yogurt is a great substitute that adds a similar tang and creaminess. Just add it at the end and warm gently to avoid curdling.
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as the chicken broth you use does not contain gluten. Always check labels to be sure! The rest of the ingredients are safe for gluten-free diets.
What’s the best way to get crispy bacon?
Cooking bacon slowly over medium-low heat allows the fat to render gradually and crisps it up evenly. Don’t rush it by using high heat or you risk burning and uneven cooking.
Final Thoughts
This Creamy Baked Potato Soup Recipe is destined to become one of your go-to comfort foods for chilly evenings, family dinners, or casual gatherings. It’s effortlessly elegant, incredibly flavorful, and deeply satisfying. If you want that cozy feeling captured in a bowl, give this recipe a try—you might find it turning into your new favorite soul-warming dish.
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Creamy Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Description
This creamy baked potato soup recipe features perfectly roasted russet potatoes blended into a rich and velvety base, enriched with savory bacon, sautéed onions, garlic, and cheddar cheese. It is comfort food at its best—easy to make and ideal for cozy family dinners or cold weather meals.
Ingredients
Soup Base
- 3 pounds russet potatoes
- 3 tablespoons butter (salted or unsalted is fine)
- 1 medium onion, finely diced
- 1 tablespoon minced garlic
- 2½ cups chicken broth
- 1½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1½ cups milk (2% recommended)
- ½ cup sour cream
- ½ cup shredded cheddar cheese, plus more for garnish
Toppings
- 5 ounces bacon, diced
- Chopped fresh chives
- Chopped green onions
- Sour cream (for garnish)
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F. Clean and dry the russet potatoes, then prick them all over with a fork. Place them directly on the oven rack and bake for 1 hour, or until the potatoes are easily pierced with a sharp knife. Let them cool slightly before handling.
- Cook Bacon: About 20 minutes before the potatoes finish baking, heat a dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until the fat renders out and the bacon pieces are crispy, about 20 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.
- Sauté Onion and Garlic: Increase the heat to medium and melt the butter in the same pot. Add the finely diced onion and sauté for 5 to 7 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Potato Soup Base: Cut the baked potatoes in half and carefully scoop out the potato flesh, discarding the skins. Add the potato flesh to the pot with the sautéed onions and garlic. Pour in the chicken broth and season with kosher salt and ground black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 minutes, stirring occasionally.
- Blend Soup: Use an immersion blender to puree the soup to your preferred consistency. Alternatively, you may transfer the soup in batches to a blender. Avoid overblending to prevent the soup from becoming overly thick and starchy.
- Finish Soup: Stir in the milk, sour cream, and shredded cheddar cheese. Cook over low heat until the cheese melts and the soup is heated through. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon bits, chopped chives, chopped green onions, extra shredded cheddar cheese, and a dollop of sour cream for a perfect finishing touch.
Notes
- Russet potatoes work best for a creamy texture, but Yukon Gold can be substituted.
- If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop.
- For thicker soup, reduce the amount of broth slightly, or for thinner soup, add more broth or milk as needed.
- Use an immersion blender for easier cleanup, but a regular blender works fine—just blend in batches and be careful of hot liquids.
- Adjust salt and pepper according to your taste preferences.
