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bowl of homemade potato soup with melted cheese and herbs
Isaac blogger

Creamy Baked Potato Soup

A rich and comforting creamy baked potato soup made with tender potatoes, cheddar, bacon, and simple ingredients for a warm, satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Soup / Main
Cuisine: American Comfort Food
Calories:
Ingredients Method Notes

Ingredients
  

  • Soup Base
  • 2½–3 lb (about 6–8 medium) 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
  • Dairy & Flavor
  • 1 cup heavy cream or half-and-half
  • 1½ cups shredded cheddar cheese
  • ½ cup sour cream
  • 2–4 tablespoons butter or reserved bacon fat
  • Seasoning
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • Optional Toppings
  • Green onions or chives, chopped
  • Extra cheddar cheese
  • Additional bacon pieces

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Bacon
  4. Cook bacon in a large pot over medium heat until crisp. Remove and set aside, leaving 1–2 tablespoons of fat in the pot.
  5. Sauté Aromatics
  6. Add butter or reserved bacon fat. Cook onions 4–5 minutes until softened. Add garlic and cook 1 minute, stirring to prevent burning.
  7. Cook Potatoes
  8. Add the diced potatoes and broth to the pot and bring the mixture to a gentle boil. Reduce the heat and simmer for about 20–25 minutes, or until the potatoes are very tender and easily break apart when pressed with a fork. Cooking time may vary depending on the size of the potato pieces and heat level.
  9. Mash or Blend
  10. Remove from heat. Mash for a rustic texture or blend carefully for smooth soup.
  11. Add Dairy Safely
  12. Return pot to low heat. Stir in cream and cheese until melted. Add sour cream and heat gently until warmed through. Do not boil after adding dairy.
  13. Season and Adjust Texture
  14. Add salt and pepper to taste. If soup is too thick, stir in broth or milk. If too thin, simmer briefly on low heat.
  15. Serve
  16. Serve hot topped with bacon, cheese, or herbs if desired.

Notes

  • Evenly cut potatoes help the soup cook at the same rate.
  • Gentle heat helps prevent dairy ingredients from separating.
  • Cooking time may vary depending on pot size and stove heat.
  • Refrigerate leftovers within 2 hours and store in an airtight container for up to 4 days.
  • Reheat slowly on the stovetop or microwave, stirring occasionally, until heated through.