Creamy Baked Potato Soup is like a warm hug on a chilly day. It’s packed with tender chunks of baked potatoes, a velvety creamy broth, and a mix of melted cheese that makes each spoonful rich and comforting. You can almost smell the crispy bacon and fresh green onions that bring everything together with just the right touch of salty and fresh flavors.
I love making this soup when I want something simple but special. The best part is that it comes together easily but tastes like you spent hours on it. I usually add a little extra cheese on top and a dollop of sour cream because that’s my favorite way to enjoy it. Sometimes, I even sprinkle some chives for a pop of color and a mild onion flavor that’s just right.
This soup is a crowd-pleaser every time I make it, whether it’s a casual weeknight meal or a cozy weekend lunch. It’s the kind of dish that makes you want to grab a loaf of crusty bread and sit down with a good book or good company. I’m pretty sure anyone who tries this will ask for seconds—and maybe the recipe too!
Key Ingredients & Substitutions
Baking Potatoes: Russets are perfect for this soup because they’re starchy and soften nicely while baking. If you don’t have russets, Yukon Golds work too—they’re creamier but less starchy.
Bacon: Crispy bacon adds a smoky crunch that balances the creamy soup. If you need a vegetarian option, try smoked paprika or a smoked salt to bring in that flavor without meat.
Cream Cheese & Heavy Cream: These make the soup rich and velvety. You can swap cream cheese for sour cream or Greek yogurt for a tangy twist. Light cream or even whole milk can replace heavy cream if you want it lighter.
Cheddar Cheese: Sharp cheddar adds a nice tang. Mild cheddar works if you prefer a softer cheese taste. You can also use Gruyère or Monterey Jack for a different flavor profile.
How Do You Get Smooth, Creamy Soup Without It Being Too Watery?
The trick is layering the textures and thickening carefully. Here’s what helps:
- Bake the potatoes: Baking brings out the potato flavor and keeps them from soaking up too much broth like boiling might.
- Leave some potato chunks: Mashing all the potatoes smooth will thin the soup, so leave bits for texture.
- Create a roux: Melting butter and stirring in flour forms a base that thickens the soup nicely without lumps.
- Stir cheese in slowly: Add cream cheese and cheddar off the heat or on low. This prevents the cheese from clumping or separating.
With these steps, your soup will be creamy, comforting, and just the right thickness every time.
Equipment You’ll Need
- Large baking sheet – perfect for baking potatoes evenly with crispy skins.
- Large soup pot or Dutch oven – great for cooking bacon and simmering your soup in one pot.
- Sauté pan (optional) – if you prefer to cook bacon separately from the soup pot.
- Wooden spoon or silicone spatula – gentle on your pots and ideal for stirring ingredients without scratching.
- Potato masher or fork – helps mash potatoes to get that creamy texture with some chunks left.
- Whisk – useful if you decide to make a roux to thicken the soup.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a smoky, meaty twist.
- Stir in cooked corn or peas for added sweetness and color.
- Use smoked gouda or Gruyère instead of cheddar for a deeper, nuttier cheese flavor.
- Mix in chopped fresh herbs like thyme or rosemary to brighten the rich flavors.
Creamy Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large baking potatoes (about 2.5 pounds)
- 6 slices of bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Toppings & Optional Ingredients:
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour (optional for thicker soup)
- 2 tablespoons butter (optional for roux if thickening)
- Chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep, plus 45-60 minutes to bake the potatoes. You’ll spend some time cooking the bacon and simmering the soup, so plan around 1 hour 15 minutes total from start to finish.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash the potatoes and prick them a few times with a fork. Place them directly on a baking sheet and bake for 45 to 60 minutes, or until they’re tender inside when pierced with a fork.
2. Cook the Bacon and Sauté the Veggies:
While the potatoes bake, cook the bacon in a large soup pot or skillet over medium heat until crispy. Set the bacon aside on paper towels to drain and crumble once cool. Keep about 1 tablespoon of the bacon fat in your pot and use it to sauté the chopped onion for about 5 minutes until soft. Add garlic and cook for another minute until fragrant.
3. Prepare the Potatoes:
When the potatoes are cool enough to handle, peel off their skins. Roughly chop or mash them, leaving a few chunks for texture.
4. Simmer the Soup:
Add the potatoes to the pot with the onion and garlic. Pour in the chicken broth and bring everything to a simmer.
If you want a thicker soup, melt butter in a separate small pan, whisk in flour to make a roux, cook for a minute or two, then stir this into your simmering soup.
5. Make It Creamy:
Stir in the cream cheese, shredded cheddar, heavy cream, salt, pepper, and smoked paprika (if using). Simmer gently while stirring occasionally until all the cheeses melt and the soup is smooth and creamy.
6. Serve and Garnish:
Taste your soup and adjust the seasoning if needed. Serve hot, topped with a dollop of sour cream, crispy bacon pieces, extra cheddar cheese, and fresh chopped chives or green onions. This soup is wonderful with warm crusty bread on the side.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen mashed potatoes to save time. Just thaw them completely and adjust the broth quantity as frozen potatoes might release extra water. Skip the baking step if using frozen.
How Can I Make This Soup Vegetarian?
Replace the bacon with smoked paprika or liquid smoke for a smoky flavor. Use vegetable broth instead of chicken broth, and omit bacon fat when sautéing the onions. Adding sautéed mushrooms can add a nice umami touch.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally, and add a splash of cream or broth if it thickens too much.
How Do I Thicken the Soup If It’s Too Thin?
Use the roux method with butter and flour before adding cheese and cream, or simmer the soup uncovered for a bit longer to reduce liquid. You can also mash more of the potatoes to help thicken naturally.