Baked Potato Soup is a cozy, creamy dish that’s like a warm hug in a bowl. It usually features tender chunks of baked potatoes, a smooth and creamy broth, and often some melted cheese and crispy bacon on top. The combination of soft potatoes and gooey toppings makes it a comforting meal on chilly days.
I love making this soup when I want something simple but satisfying. The best part is mixing in sour cream or cream cheese to make it extra creamy, and topping it off with green onions for a little zing. I find that letting the soup simmer gently gives it the perfect thickness and flavor.
My favorite way to enjoy Baked Potato Soup is with some crusty bread on the side, perfect for dipping. It’s also a great dish to make ahead and reheat, which is a lifesaver when I’m busy. Whenever I serve this soup, it always brings smiles and fills the kitchen with a wonderful, homey smell.
Key Ingredients & Substitutions
Baking potatoes: Russet potatoes work best since their starchy texture makes the soup creamy. If unavailable, Yukon Gold can be a nice swap for a slightly buttery flavor.
Bacon: Adds salty crunch. For a vegetarian version, try smoked paprika or crispy fried mushrooms to mimic the smoky taste.
Cream cheese & dairy: Cream cheese gives smoothness, but you can swap it with sour cream or Greek yogurt for a tangy twist. Use plant-based milk and cream for dairy-free options.
Cheddar cheese: Sharp cheddar melts well and adds bold flavor. Monterey Jack or Colby are good milder alternatives.
How Do You Get Creamy Soup Without Making It Too Thick or Runny?
To balance creaminess and texture, gently mash some potatoes but leave chunks. This keeps the soup hearty.
- After simmering potatoes in broth, use a potato masher to mash about half the potatoes in the pot.
- Stir in cream cheese slowly to avoid curdling and to get a smooth blend.
- Add cream and milk at a low heat, stirring often; avoid boiling to keep a silky texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and simmering ingredients together.
- Potato masher or immersion blender – helps mash potatoes for creaminess while keeping some chunks.
- Cutting board and sharp knife – essential for chopping onions, garlic, and green onions safely.
- Wooden spoon or heatproof spatula – ideal for stirring without scratching your pot.
- Measuring cups and spoons – keep your ingredients balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage if you want a different meat flavor.
- Use smoked cheddar for a deeper, smokier taste that pairs well with the potatoes.
- Add steamed broccoli or corn for extra veggies and texture.
- Mix in chopped chives or fresh herbs like parsley instead of green onions for a fresh twist.
How to Make Baked Potato Soup
Ingredients You’ll Need:
- 4 large baking potatoes (about 2 lbs)
- 6 slices of bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese, divided
- Salt and freshly ground black pepper to taste
- ¼ cup chopped green onions (scallions)
- Sour cream, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes total. You’ll spend about 1 hour baking the potatoes, then 15 minutes preparing and simmering the soup on the stove. A little cool-down time for the potatoes helps too.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them a few times with a fork. Place them on a baking sheet and bake for about 1 hour until tender. Let them cool slightly so they’re easier to handle.
2. Cook the Bacon and Sauté Veggies:
While the potatoes bake, cook the bacon in a large pot over medium heat until it’s crispy. Remove the bacon to a paper towel-lined plate and crumble it once cool. Drain most of the bacon fat from the pot, leaving about 1 tablespoon. Sauté the chopped onion for 4-5 minutes until soft, then add the minced garlic and cook for 1 more minute.
3. Prepare the Soup Base:
Peel the baked potatoes and cut them into bite-sized cubes. Add them to the pot with the onions and garlic. Pour in the chicken broth and bring everything to a simmer. Let it cook for about 10 minutes so the flavors come together.
4. Mash Potatoes and Add Creaminess:
Use a potato masher or immersion blender to gently mash some of the potatoes while leaving some chunks for texture. Stir in the softened cream cheese until smooth. Add the heavy cream and milk, stir well, and heat gently—don’t let the soup boil.
5. Add Cheese and Seasonings:
Mix in 1½ cups of shredded cheddar cheese until melted. Season the soup with salt and pepper to your taste.
6. Serve and Garnish:
Serve the soup hot. Top each bowl with the remaining cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream if you like. Enjoy your delicious, creamy baked potato soup!
Can I Use Frozen Potatoes Instead of Baking Fresh Ones?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely and pat dry before adding to the pot. Keep in mind the texture may be slightly different than freshly baked potatoes.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes great the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
How Can I Make This Soup Dairy-Free?
Swap the cream cheese, heavy cream, and milk for dairy-free alternatives like cashew cream or coconut milk. Use dairy-free cheese or omit the cheese toppings for a delicious vegan-friendly version.
What’s the Best Way to Store Leftovers?
Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly on the stove.
