There’s something magical about a steaming bowl of baked potato soup piping hot in front of you on a chilly evening. This creamy soup takes humble russet potatoes and transforms them into a velvety base that’s as comforting as your coziest sweater. Crisp bacon bits and tangy sour cream swirl together in each spoonful, while shredded cheddar cheese melts into a gooey, golden ribbon on top. Every mouthful is packed with hearty goodness that feels like a warm hug from the inside out. With just a handful of pantry staples and simple steps, even beginner cooks can master this classic comfort food.
Whether you’re winding down after a long day or planning a relaxed weekend lunch, this baked potato soup delivers on flavor and ease. The process starts with baking potatoes until tender, then building layers of taste by cooking onions, garlic, and bacon before whisking everything together into a rich broth. You’ll love how the milk and sour cream blend seamlessly for that signature creamy soup texture, and optional smoked paprika adds a gentle, smoky kick. With just 15 minutes of prep and an hour of cooking time, you’ll serve a bowl of satisfaction that’s 480 calories of pure, comforting bliss.
KEY INGREDIENTS IN BAKED POTATO SOUP
Before we dive into the cooking steps, let’s meet the stars of this recipe and explore what makes each one so essential:
- Russet potatoes
These starchy potatoes create the backbone of the soup, offering a smooth, creamy texture when baked, peeled, and cubed. Their neutral flavor lets the savory elements shine.
- Bacon
Crispy, diced bacon adds irresistible crunch and smoky depth. Cooking it first renders flavorful fat that becomes the base for sautéing aromatics.
- Onion
Finely chopped onion brings a mild, sweet-savory note. When cooked until translucent, it forms an aromatic layer that complements the potato’s mellow taste.
- Garlic
Minced garlic injects bright, fragrant punches of flavor. A quick minute in the pan releases its pungent aromas without overpowering the soup.
- All-purpose flour
Sprinkled over the aromatics to make a roux, the flour thickens the broth and lends body to the final soup consistency.
- Chicken broth
A savory liquid foundation that infuses each spoonful with rich, meaty undertones. Gradual whisking prevents lumps and ensures a silky base.
- Whole milk
Adds pure creaminess and balances the broth’s savory edge. Combining milk with potatoes helps achieve that lush, ladle-ready texture.
- Sour cream
Contributes tangy richness and a velvety finish. Stirred in late, it ensures the soup remains luxuriously smooth without curdling.
- Salt and pepper
Simple seasonings that unify the flavors. Adjust to taste at the end to highlight all the savory and creamy components.
- Cheddar cheese
Shredded and sprinkled on top, it melts into golden strands that add sharp, gooey bursts of flavor in every bite.
- Green onions
Chopped and scattered as a finishing touch for vibrant color and a fresh, mild onion bite.
- Butter
Enriches the soup with silky mouthfeel and enhances the overall richness when melted in near the end.
- Smoked paprika (optional)
A hint of smoky warmth that deepens the flavor profile, perfect for those who love a subtle, spiced finish.
HOW TO MAKE BAKED POTATO SOUP
Ready to get cooking? This recipe flows smoothly from baking potatoes to building layers of flavor in one hearty pot.
1. Preheat your oven to 400°F (200°C). Pierce the russet potatoes all over with a fork and place them directly on the rack. Bake for 45–60 minutes, until the skins are crisp and the insides feel tender. Let them cool slightly, then peel off the skins and cut the flesh into bite-sized cubes.
2. In a large pot set over medium heat, cook the diced bacon until it turns crisp and golden. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of rendered bacon fat in the pot for extra flavor.
3. Add the finely chopped onion to the reserved bacon fat. Sauté until the onions become translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic. Stir constantly for about 2 minutes to create a roux, which will help thicken the soup as it simmers.
5. Gradually whisk in the chicken broth, ensuring no lumps remain. Increase the heat slightly and bring the mixture to a simmer, allowing it to thicken for a few minutes.
6. Stir in the whole milk and the cubed potatoes. Season with salt, pepper, and the optional smoked paprika. Adjust the heat so the soup maintains a gentle simmer.
7. Let the soup simmer for about 15 minutes, stirring occasionally to ensure the potatoes heat through and the flavors meld beautifully.
8. Reduce the heat to low, then stir in the sour cream and butter. Mix until every drop is creamy and well incorporated. Cook for another 5 minutes, taking care not to let it boil.
9. Remove the pot from heat and taste for seasoning. Serve hot, garnished generously with the crisp bacon, shredded cheddar cheese, and chopped green onions.
SERVING SUGGESTIONS FOR BAKED POTATO SOUP
When it comes to presenting this comforting classic, a few thoughtful touches can elevate your bowl from simple to spectacular. Whether you’re hosting a casual family dinner or craving a solo night in, these serving ideas will help you plate the soup in style. The creamy base, studded with cubes of tender potato, calls out for contrasting textures and vibrant colors. Don’t be shy—play with garnishes that add crunch, freshness, and extra layers of taste. Here are some fun ways to dress up your bowl and create a memorable dining experience every time:
- Crusty Artisan Bread
Serve with thick slices of warm, crunchy bread to soak up every last drop of soup. Tear or slice just before serving so the crust stays crisp and the inside remains soft.
- Extra Cheddar Crisp
Create crispy cheese “chips” by melting small mounds of shredded cheddar on a baking sheet until golden and firm. Let cool, then top each bowl for an irresistible, cheese-forward crunch.
- Fresh Garden Salad
Pair the soup with a simple salad of mixed greens, cucumber ribbons, and a light vinaigrette. The crisp, acidic salad perfectly balances the rich, creamy soup.
- Herb-Infused Drizzle
Mix melted butter with a pinch of smoked paprika and finely chopped parsley or chives. Drizzle over the finished soup to add shine, color, and an extra flavor boost.
HOW TO STORE BAKED POTATO SOUP
Storing creamy soups requires a bit of know-how to preserve flavor and texture. Whether you’re planning for leftovers or meal prep, follow these guidelines to keep your baked potato soup tasting fresh and silky. Always allow the soup to cool slightly at room temperature before refrigerating, but don’t leave it out for more than two hours to avoid bacterial growth. Use airtight containers to seal in aroma, and label each container with the date. Here are some best practices for refrigeration, freezing, and reheating:
- Refrigerate in Airtight Containers
Transfer cooled soup into clean, airtight containers. Place in the fridge for up to 3–4 days. Before reheating, give it a quick stir to recombine any separated liquids and solids.
- Freeze for Longer Storage
For longer-term storage, spoon soup into freezer-safe containers, leaving about an inch of headspace for expansion. Seal tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Gentle Reheating
Warm the soup over low heat on the stovetop, stirring frequently. Adding a splash of milk or broth can help restore a smooth consistency if it thickened too much in storage.
- Avoid Microwave Overheating
If using a microwave, reheat in short bursts at medium power, stirring between intervals. This prevents overheating that can break the creamy emulsion and cause separation.
CONCLUSION
Summer or winter, lunch or dinner, this baked potato soup earns its place among the coziest, most satisfying recipes you’ll turn to time and again. We’ve walked through every step—from baking the russets to building a rich roux, simmering everything into a luscious broth, and finally garnishing with crispy bacon, sharp cheddar, and bright green onions. It’s a beginner-friendly dish that feels gourmet, with layers of flavor you can customize by adding smoked paprika or blending part of the soup for extra creaminess. Remember the prep time is just 15 minutes, followed by an hour of baking and simmering, and a brief 10-minute rest. At around 480 calories per serving, it’s hearty without feeling heavy.
Feel free to print this article and save it for later—it’s the perfect guide to keep in your recipe binder or kitchen drawer. You can also find a FAQ section below to answer any lingering questions about technique or ingredient swaps. If you try this recipe or need help tweaking it, drop your comments, questions, or feedback. We’d love to hear how your bowl of Warm Up with this Creamy Baked Potato Soup – A Comforting Classic! turns out and what personal touches you add to make it truly your own. Enjoy every spoonful!
Baked Potato Soup
Description
Experience the rich, creamy goodness of baked potatoes blended into a hearty soup, enriched with crispy bacon and topped with cheddar cheese. Perfect for chilly nights!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake them until tender, about 45-60 minutes. Set aside to cool slightly, then peel and cut into cubes.
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In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon fat in the pot.
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Add chopped onion to the bacon fat and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
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Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to make a roux.
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Gradually whisk in the chicken broth and bring the mixture to a simmer. Allow it to thicken slightly.
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Stir in the milk and cubed potatoes. Season with salt, pepper, and smoked paprika if desired.
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Let the soup simmer for about 15 minutes, stirring occasionally to ensure the potatoes are heated through.
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Add in the sour cream and butter, stirring well to combine. Cook for another 5 minutes until the soup is heated through and creamy.
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Remove from heat and adjust seasoning if necessary. Serve hot, garnished with bacon, cheddar cheese, and green onions.
Note
- For an extra creamy texture, you can blend a portion of the soup with an immersion blender before adding toppings.
- This soup pairs wonderfully with a side of crusty bread or a fresh garden salad.
- If you prefer a thicker soup, you can mix a little cornstarch with water and add it to the soup as it simmers.
- Substitute Greek yogurt for sour cream for a healthier option without losing the creaminess.
