Creamy Baked Potato Soup: 7 Steps to Comforting Goodness

January 30, 2026

Creamy Baked Potato Soup has always been a favorite of mine, especially on chilly evenings when comfort food is a must. I remember the first time I had a creamy baked potato soup at a small diner; it was rich, warm, and filled with flavors that danced on my tongue. Every spoonful was like a hug in a bowl! Now, I make this creamy potato soup often, and it never fails to bring back those wonderful memories. The combination of tender potatoes, savory bacon, and melted cheese makes it a go-to recipe for cozy nights. Let’s get cooking!

Why You’ll Love This Creamy Baked Potato Soup

Rich flavor: The combination of ingredients creates a robust taste that warms your heart.
Quick prep time: Ready in just 40 minutes, perfect for busy weeknights.
Family-friendly: Kids love it, making it a great choice for family dinners.
Budget-friendly: Uses simple ingredients that won’t break the bank.
Comfort food: Ideal for cold days when you need something soothing.
Easy to customize: Add toppings like cheese or scallions for a personal touch.
Versatile: Can be made as a cheesy baked potato soup or even a loaded baked potato soup.

Ingredients for Creamy Baked Potato Soup

Here’s everything you need for this delicious soup:

4 russet or Yukon Gold potatoes – the star of the dish, providing creaminess
4 tablespoons butter – for sautéing and flavor
1 onion, chopped – adds sweetness and depth
3 cloves garlic, minced – for that aromatic kick
1/4 cup all-purpose flour – to thicken the soup
4 cups chicken broth – the base for a rich flavor
2 cups milk – for creaminess
1/2 cup sour cream – adds tang and richness
1 1/2 cups shredded cheddar cheese – for a cheesy flavor
6 slices cooked bacon, chopped – adds a savory crunch
1 teaspoon salt – enhances all flavors
1/2 teaspoon pepper – a little spice
2 green onions, sliced – for garnish

Delicious Creamy Baked Potato Soup with bacon and chives in a rustic bowl

How to Make Creamy Baked Potato Soup

Step 1: Cook the bacon in a large pot until crispy. Remove and set aside on a paper towel-lined plate.
Step 2: Add butter to the bacon drippings and sauté the onion until soft. Add garlic and cook for 1 more minute, allowing the aroma to fill your kitchen.
Step 3: Stir in flour to form a roux and cook for 1-2 minutes to eliminate the raw taste. It should smell nutty!
Step 4: Slowly whisk in the chicken broth and milk, stirring constantly. Let the mixture thicken for about 5 minutes.
Step 5: Add diced potatoes, salt, and pepper. Cover and simmer for 15-20 minutes until potatoes are tender.
Step 6: Mash some of the potatoes in the pot for a creamy texture while leaving some chunks for heartiness.
Step 7: Stir in sour cream, cheddar cheese, and most of the bacon until melted and smooth. It should be luxurious!
Step 8: Serve hot, garnished with remaining bacon, extra cheese, and green onions for a pop of color.

Pro Tips for the Best Creamy Baked Potato Soup

These tricks will ensure your soup is the best:

Use fresh ingredients for the best flavor.
Don’t overcook the potatoes; they should be tender but not mushy.
For a healthier version, substitute half the cream with Greek yogurt.

What’s the secret to perfect Creamy Baked Potato Soup?

The key is to let the soup simmer long enough for the flavors to meld beautifully. Don’t rush it!

Can I make Creamy Baked Potato Soup ahead of time?

You can prepare it a day in advance! Just reheat gently on the stove and add a splash of milk if needed.

How do I avoid common mistakes with Creamy Baked Potato Soup?

Avoid cutting potatoes too small, as they can become mushy. Also, keep an eye on the roux; it shouldn’t burn!

Close-up of a spoonful of Creamy Baked Potato Soup with melted cheese and bacon bits

Best Ways to Serve Creamy Baked Potato Soup

This soup pairs wonderfully with crusty bread or a fresh garden salad. Try serving it alongside a grilled cheese sandwich for a nostalgic twist. You could also top it with creamy potato soup with bacon for an extra layer of flavor.

Nutrition Facts for Creamy Baked Potato Soup

Per serving (recipe makes 4 servings):

Calories: 420
Protein: 16g
Fat: 25g
Carbohydrates: 35g
Fiber: 3g
Sodium: 890mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Creamy Baked Potato Soup

To store, let the soup cool completely and then transfer it to an airtight container. It can stay in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, warm it slowly on the stove, adding a bit of milk if it’s too thick. If you prefer a gluten-free baked potato soup, simply use gluten-free flour!

Frequently Asked Questions About Creamy Baked Potato Soup

What is Baked Potato Soup?

Baked potato soup is a creamy and hearty soup that mimics the flavors of a loaded baked potato, complete with cheese, bacon, and sour cream.

Can I make this soup vegan?

Absolutely! For a vegan version, use plant-based butter, almond milk, and nutritional yeast instead of cheese.

How can I make this soup spicier?

Add some diced jalapeños or a pinch of cayenne pepper for an extra kick!

Variations of Creamy Baked Potato Soup You Can Try

Here are some delicious variations to consider:

Vegan Creamy Potato Soup: Substitute dairy with coconut milk and add your favorite vegetables.
Slow Cooker Baked Potato Soup: Throw all ingredients into a slow cooker and let it simmer for 6-8 hours.
Loaded Baked Potato Soup: Top with extra cheese, bacon, and chives for a hearty meal.

Creamy Baked Potato Soup: 7 Steps to Comforting Goodness

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Author: Fenna Saul
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This creamy baked potato soup is a comforting and hearty meal made with russet or Yukon Gold potatoes, cheddar cheese, bacon, and sour cream. Perfect for cozy nights and easy dinners, it’s rich, satisfying, and full of flavor.

Ingredients

Scale

4 russet or Yukon Gold potatoes
4 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups milk
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
6 slices cooked bacon, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, sliced

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Instructions

Cook the bacon in a large pot until crispy. Remove and set aside on a paper towel-lined plate.
Add butter to the bacon drippings and sauté the onion until soft. Add garlic and cook for 1 more minute.
Stir in flour to form a roux and cook for 1-2 minutes to eliminate the raw taste.
Slowly whisk in the chicken broth and milk. Stir and let the mixture thicken.
Add diced potatoes, salt, and pepper. Cover and simmer for 15-20 minutes until potatoes are tender.
Mash some of the potatoes in the pot for a creamy texture while leaving some chunks.
Stir in sour cream, cheddar cheese, and most of the bacon until melted and smooth.
Serve hot, garnished with remaining bacon, extra cheese, and green onions.