Creamy Baked Potato Soup Recipe

There’s something about a steaming bowl of baked potato soup that just feels like a warm hug, especially on chilly nights. I remember the first time I made this soup—it was late winter, and I was craving comfort food that was hearty but easy to throw together after a busy day. The smell alone, with that savory potato scent mingling with garlic and cheese, instantly transports me back to my childhood kitchen—those lazy Sundays where everything felt a little slower, and family dinners were pure comfort. Honestly, this baked potato soup has become a family favorite, and I love how flexible it is—you can tweak it with your favorite toppings, make it vegan, or keep it traditional. It’s one of those recipes that even my pickiest eaters ask for, and I always do this when I want something truly satisfying without spending hours over the stove. Trust me, once you try this, it’ll become part of your regular rotation too!

What is baked potato soup?

Think of baked potato soup as like your favorite baked potato turned into a creamy, dreamy bowl of goodness—only it’s all in soup form. The name’s pretty straightforward: hearty potatoes are baked until tender, then mashed and combined with rich ingredients like cheese, sour cream, and bacon—if you like a little smoky flavor. It’s essentially a comforting mix of all the flavors you adore about a loaded baked potato, but in a cozy, spoonable soup format. The idea is to capture that crispy-skinned, fluffy potato goodness and make it into something you can sip from a bowl. It’s supposed to be thick, velvety, and full of those familiar, nostalgic flavors. I love that it’s a crowd-pleaser, perfect for weeknights when you want something nourishing but don’t want to spend hours in the kitchen. Plus, it’s super adaptable—I’ve made it with vegetarian versions, added some extra greens, or even made it spicy for a little kick. Essentially, baked potato soup is comfort in a bowl, done right!

How do I make Baked Potato Soup?

Quick Overview

This baked potato soup is as straightforward as it sounds—bake potatoes until they’re soft and flavorful, then mash and whisk them into a creamy base with onions, garlic, broth, and cheese. The magic is in roasting those potatoes first, which develops an incredible depth of flavor and makes this soup stand out from your average mash. From there, it’s about simmering everything together gently, adding in your favorite toppings, and blending to silky perfection. It’s real comfort food made simple, and you can customize it with ingredients you already have in your pantry. I love that it comes together quickly once the potatoes are baked—about 30 minutes—and then it’s just a matter of combining, simmering, and savoring.

Ingredients

For the Main Base:

• 4 large russet potatoes (the starchy kind; they get fluffy and perfect for mashing)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or cream (for extra richness)
• 2 tablespoons butter
• Salt and freshly cracked black pepper to taste

For the Flavor Boosts:

• 1 cup shredded sharp cheddar cheese (or your favorite melting cheese)
• 4 slices crispy bacon, crumbled (optional but totally worth it)
• Green onions or chives for garnish
• Sour cream for dollops (optional but adds that tangy finish)

Optional Extras:

• Fresh thyme or parsley
• Spicy cayenne or smoked paprika for heat and smokiness
• Red bell peppers or jalapenos for some extra veggies

Step-by-Step Instructions

Step 1: Preheat & Prepare Potatoes

Set your oven to 400°F (200°C). Poke the potatoes a few times with a fork to let steam escape, then place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they’re falling-apart tender. I always do this when I want that extra smoky, roasted flavor—trust me, it’s worth the wait! Once baked, let them cool just enough to handle, then scoop out the soft flesh—no peeling necessary if you don’t want to fuss. This step makes the whole soup richer in flavor and breaks away from the ordinary boiled-potato version.

Step 2: Sauté Aromatics

While the potatoes are cooling, in a large pot, melt butter over medium heat. Add the diced onion and cook until translucent and fragrant—about 5-7 minutes. Toss in the minced garlic and cook for another minute until you can smell that beautiful aroma. This is where the foundation of flavor begins to build—don’t rush this step.

Step 3: Mash & Mix

Once your potatoes are cool enough, roughly mash them with a fork or potato masher—you want some texture, not a complete puree. Add the mashed potatoes to the pot, stirring into the sautéed onions and garlic. Pour in the broth and bring the mixture to a gentle simmer. Keep stirring so nothing sticks or burns. This is where the magic starts to happen—the potatoes thicken the soup naturally as they warm up.

Step 4: Add Cream & Season

Reduce the heat to low, pour in the milk or cream, and stir well. Season with salt and pepper—start small; you can adjust later. Make sure the heat is low so the cheese melts smoothly later on without curdling. This gentle simmer allows all those flavors to meld beautifully. I’ve learned to add a pinch of smoked paprika here for a hint of smoky flavor, and it just elevates the whole dish.

Step 5: Incorporate Cheese & Flavors

Gradually add the shredded cheese, stirring constantly until melted and silky. If the soup feels a tad thick, stir in a splash more broth or milk. At this point, taste, and adjust seasoning if needed. If you’re adding cooked bacon or other extras, stir them in now for that savory punch. I like to top each bowl with a sprinkle of green onions or chives—adds a fresh bite.

Step 6: Serve with Toppings

When everything’s heated through and cheesy goodness has melted fully, ladle the soup into bowls. Top with extra cheese, bacon, sour cream, and herbs—whatever tickles your fancy. This soup is perfect served piping hot with a side of crusty bread or crispy garlic toast.

Step 7: Optional Extras & Variations

If you want to jazz it up, toss in some diced jalapenos for heat, a pinch of cayenne for spice, or fresh herbs for brightness. I’ve tested this with almond milk, and honestly, it made it even creamier—I recommend experimenting to find what your family loves best. Trust me, once you get the hang of it, this baked potato soup is an absolute lifesaver on busy nights when comfort food is non-negotiable.

Step 8: Cooling & Storage

Let the soup cool slightly before storing. Because of the dairy, I usually keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or in short bursts in the microwave, stirring well. You might want to add a splash of broth or milk to loosen it up—because the cheese and potatoes tend to thicken over time. And if you’re making this ahead or planning to freeze, hold off on adding fresh toppings or sour cream until serving for the best texture.

Step 9: Final Touch & Presentation

Spoon the soup into bowls, then top with extra cheese, crumbled bacon, or chopped herbs. I love adding a dollop of sour cream on top and a crack of black pepper—it makes it feel like a fancy restaurant dish, but it’s totally homey. Serve with a side salad or crusty bread, and watch it disappear in minutes. Honestly, this is the type of soup that tastes even better the next day, as the flavors mingle and deepen.

What to Serve It With

Oh, this one’s a keeper for all kinds of occasions. For a cozy breakfast, serve with a fried egg on top and a strong cup of coffee—hello, weekend brunch! During the week, it’s fantastic with a crunchy side salad or some cheesy garlic bread. For a weekend gathering, put out a platter of crispy bacon, chopped scallions, and extra shredded cheese so everyone can customize their bowls. My kids ask for this all the time, especially when I sprinkle some chopped scallions or pickled jalapenos for a little zing. It’s also great as a casual dinner after a long day—just reheat, add your toppings, and you’re good to go. Trust me, nothing beats a big pot of baked potato soup bubbling on the stove while you cozy up with loved ones. And don’t forget, a slice of crusty bread or a warm baguette makes for perfect dipping—my family fights over the leftovers!

Top Tips for Perfecting Your Baked Potato Soup

Over the years, I’ve learned a few tricks that make this soup truly exceptional. First, don’t skip baking the potatoes! Roasted potatoes develop a caramelized flavor that boiling can’t match. If time’s tight, you can microwave them—just pierce a few times and microwave on high for about 10 minutes, flipping halfway—done! When it comes to mashing, a few small lumps are lovely—they give texture, so don’t overdo the pureeing unless you prefer super smooth soup. I tested adding shredded cheese at different stages—adding it after the broth melts it quicker and prevents clumping. For toppings, I love crispy bacon because it adds crunch, but you can swap it with sautéed mushrooms or chopped green chilies to switch things up. If you want a smoky flavor but no bacon, a teaspoon of smoked paprika stirred in along with the cheese does wonders. One thing I learned from personal experience: watch your heat when adding cheese—low and slow is the way to go. If you find the soup gets too thick, just stir in a little extra broth or milk. And for a dairy-free version, I’ve successfully swapped out the milk and cheese with coconut milk and vegan cheese—still creamy and satisfying! The key is to taste as you go—I promise, once you nail the seasoning, this soup is a guaranteed hit.

Storing and Reheating Tips

This soup keeps well, which makes it perfect for leftovers or meal prep. Store it in an airtight container in the fridge for up to 3 days. Just remember, the cheese may cause it to thicken overnight—add a splash of broth or milk when reheating to loosen it up. When reheating in the microwave, do it in short bursts, stirring often, so it heats evenly. On the stovetop, warm it gently over low heat—don’t rush this step. If you plan to freeze it, wait to add the sour cream or fresh toppings until right before serving—those textures don’t reheat well. For texture and flavor retention, I recommend refrigerating in smaller portions, so it heats evenly. Also, if the soup thickens too much after storing, a little broth or milk stirred in while warming will bring back its creamy texture—your future self will thank you. I find that this soup is even better the next day because those flavors really have a chance to meld, so it’s a win either way.

Frequently Asked Questions

Final Thoughts

This baked potato soup is more than just a recipe—it’s a reminder that comfort food doesn’t have to be complicated or fancy. It’s about gathering around the table, sharing a warm bowl, and creating those moments of simple joy. Over the years, I’ve tested this with different cheeses, added heaps of toppings, and even swapped ingredients to suit dietary needs—all of which has only made me love it more. It’s endlessly forgiving, unfailingly delicious, and uniquely personal every time I make it. If you give this a shot, I’d love to hear how it turns out—whether you make it your own, add a twist, or keep it classic. Happy baking, and enjoy every spoonful of this cozy, comforting favorite. Remember, the best recipes are built with love—and this one’s no exception. Can’t wait to see your version!

baked potato soup

This creamy baked potato soup is perfect for a comforting meal with crispy bacon and melted cheese on top.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 medium russet potatoes
• 1 small head cauliflower
• 1.5 cups chicken broth
• 1.5 cups reduced-fat milk
• 0.5 cup light sour cream
• 10 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives
• 3 slices center cut bacon

Instructions

 

Preparation Steps

• Pierce potatoes with a fork; microwave on high for 5 minutes, turn over and microwave another 3-5 minutes until tender. Alternatively, bake at 400F for 1 hour until tender. Cool and peel potatoes.
• Steam cauliflower in water until tender; drain and return to pot.
• In a large pot, combine chicken broth, milk, and potatoes; bring to a boil.
• Use an immersion blender to puree the mixture until smooth. Stir in sour cream, half of the chives, salt, and pepper. Cook on low for 5-10 minutes, stirring occasionally.
• Remove from heat. Ladle into bowls and top with cheese, remaining chives, and crumbled bacon.

Notes

Enjoy this hearty and creamy baked potato soup, perfect for chilly days.