A warm bowl of creamy baked potato soup is one of the most comforting meals you can make. This version is rich, smooth, and full of flavor, yet simple enough for busy evenings. With tender potatoes, sautéed aromatics, bacon, cream, and cheddar, this soup captures the cozy, homemade taste that families love.
Whether you’re craving a quick dinner or preparing a weekend comfort meal, this creamy potato soup delivers reliable results, customizable toppings, and a classic baked potato flavor that works all year long.
Why This Recipe Works
- Uses everyday ingredients
- Naturally creamy texture without needing heavy thickeners
- Rich flavor built by sautéed onions, garlic, and herbs
- Customizable with toppings and add-ins
- Ideal for meal prep and freezer storage
What Makes This Soup Creamy and Flavorful
Potatoes
Russet and Yukon Gold potatoes break down easily and help naturally thicken the soup.
Bacon
Adds smoky flavor and a crispy finishing texture.
Dairy
A blend of heavy cream, cheddar cheese, and sour cream creates a velvety, restaurant-style finish.
Aromatics
Onions, garlic, and fresh herbs add depth without overpowering the soup.
Seasoning
Salt, pepper, and optional spices balance richness and brighten the flavor.
Essential Tools
- Dutch oven or large soup pot
- Potato masher or immersion blender
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Optional: slow cooker, food processor, or blender.
Preparing Potatoes for the Best Texture
- Choose Russet or Yukon Gold
- Peel for a smooth soup, or keep skins for nutrients
- Cut into even 1-inch cubes
- Keep in cold water until ready to cook
Step-by-Step: How to Make Creamy Baked Potato Soup
Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Handle cooked bacon and hot liquids carefully, and do not leave soup at room temperature for more than 2 hours.
1. Cook the Bacon
Cook bacon in a large pot over medium heat until crisp.
Remove the bacon and set aside. Leave 1–2 tablespoons of the rendered fat in the pot for flavor, discarding any excess safely.
2. Sauté the Aromatics
Add butter or bacon fat to the pot.
Sauté diced onions for 4–5 minutes, or until softened and translucent.
Add garlic and cook 1 minute, stirring to avoid burning.
3. Add the Potatoes and Broth
Add diced potatoes and chicken or vegetable broth.
Bring to a gentle boil, then reduce heat to a simmer.
Cook for 20–25 minutes, or until the potatoes are very tender and easily mash when pressed with a spoon or fork.
4. Mash or Blend the Soup
Remove from heat.
Mash potatoes with a potato masher for a rustic texture, or use an immersion blender for a smoother finish.
Blend carefully to avoid splashing hot liquid.
5. Add Cream, Cheese, and Sour Cream (Low Heat Only)
Return pot to low heat.
Stir in heavy cream (or half-and-half) and shredded cheddar until melted.
Add sour cream and stir well.
Heat gently until warmed through, but do not boil, as boiling dairy can cause curdling.
6. Season and Adjust Consistency
Taste and add salt, pepper, or additional garlic powder if needed.
If soup is too thick, stir in broth or milk.
If too thin, simmer briefly on low or add a cornstarch slurry.
7. Serve with Toppings
Ladle into bowls and top with bacon, cheddar, chives, or green onions.
Serve hot. For safety, refrigerate leftovers promptly and reheat until steaming hot, but avoid boiling dairy.
Topping Ideas
Classic
- Bacon
- Cheddar
- Sour cream
- Chives or green onions
Creative
- Caramelized onions
- Crumbled sausage
- Blue cheese or feta
- Fried shallots
- Fresh herbs like thyme or dill
Make-Ahead, Storage & Freezing
Refrigerate:
Up to 4 days in an airtight container.
Freeze:
Up to 3 months. Texture may thicken—adjust with broth when reheating.
Reheat:
Stovetop or microwave on low heat.
Add broth or milk if the soup has thickened.
Troubleshooting Guide
Soup too thin → Add a cornstarch slurry.
Soup too thick → Add broth or milk.
Lumpy texture → Blend with immersion blender.
Curdled dairy → Heat slowly and avoid boiling.
Burned bottom → Transfer clean portion to a new pot; never scrape.
FAQ – Everything You Need to Know
Can I make this soup without bacon?
Yes. Simply omit the bacon or use plant-based alternatives. Add smoked paprika to replace some smoky flavor.
What type of potatoes create the best creamy texture?
Russet potatoes break down easily for a smooth soup, while Yukon Gold potatoes add a naturally buttery taste.
Can I make this soup vegetarian or vegan?
For vegetarian: use vegetable broth and remove bacon.
For vegan: use plant-based cream, vegan cheese, and olive oil instead of butter.
Can I make this soup lighter?
Yes. Replace heavy cream with half-and-half or whole milk, and use Greek yogurt instead of sour cream.
What should I do if my soup tastes bland?
Add more salt, pepper, garlic powder, or a splash of broth. Potatoes absorb flavor, so seasoning adjustments are normal.
How can I prevent the soup from turning grainy?
Ensure the potatoes are fully softened before blending. Always add dairy at low heat to avoid separation.
Can I freeze dairy-based soups?
Yes, but texture may thicken slightly. Add broth when reheating to restore creaminess.
Can I add protein to make this a full meal?
Yes. Add shredded chicken, crumbled sausage, ham, or crispy tofu.
How do I fix soup that tastes overly salty?
Add more potatoes or broth, or stir in a small amount of cream or milk to balance it.
Can I slow-cook this recipe?
Yes. Add all main ingredients (except dairy) to a slow cooker on LOW for 6–7 hours. Stir in dairy before serving.
Conclusion
Creamy baked potato soup is one of those recipes that delivers comfort every time. With simple ingredients, flexible preparation, and a naturally rich texture, it’s a dish that works for quick meals, family dinners, or cozy nights at home. Once you understand how to build flavor with aromatics and adjust texture to your liking, this soup becomes a dependable favorite you’ll return to often. Serve it with your favorite toppings, add-ins, and sides, and enjoy a warm, satisfying bowl that feels homemade in the best possible way.
Recipe Card: Creamy Baked Potato Soup
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Servings: 6–8
Ingredients
- 6–8 Russet or Yukon Gold potatoes, peeled and diced
- 4–6 slices bacon, cooked and crumbled (optional)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 2–4 tablespoons butter or bacon grease
- Salt and black pepper to taste
- Green onions or chives for topping
Instructions
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Do not leave soup at room temperature for more than 2 hours.
- Cook bacon until crisp; remove and set aside, reserving 1–2 tbsp of the fat.
- Add butter or bacon fat to the pot. Sauté onions for 4–5 minutes; add garlic and cook 1 minute more.
- Add potatoes and broth. Simmer 20–25 minutes, or until potatoes are very tender and mash easily.
- Mash or partially blend the soup to desired consistency.
- Add cream and cheddar over low heat until melted.
- Stir in sour cream and heat gently without boiling.
- Season with salt and pepper. Adjust thickness with broth or milk as needed.
- Serve hot with bacon, cheese, and green onions.
Nutrition (per serving, approximate)
Calories: 360
Carbohydrates: 34g
Protein: 11g
Fat: 22g
Saturated Fat: 12g
Fiber: 3g
Sodium: 740mg
Nutrition values are estimates and may vary based on brands, ingredients, and portion sizes.
