Name: Creamy Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and diced; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 6 slices bacon, cooked and crumbled; 4 cups chicken broth; 1 cup heavy cream; 1 ½ cups sharp cheddar cheese, shredded; ¼ cup green onions, chopped (plus more for garnish); Salt, to taste; Black pepper, to taste; 2 tablespoons butter

Nothing says cozy comfort quite like a bowl of Creamy Baked Potato Soup. With its velvety texture, smoky bacon, and buttery potatoes, this soup is a hug in a bowl. Whether you’re watching the snow fall or just need a weeknight dinner that feels like home, this recipe brings all the warmth and satisfaction you crave.

The richness of sharp cheddar mingles with cream, green onions, and a savory broth to create a dish that hits every note of hearty indulgence. This soup isn’t just about flavor—it’s about the kind of food that makes you slow down and savor. One spoonful in, and you’ll understand why this classic continues to be a family favorite.

Preparation Phase & Tools to Use

Before you dive into cooking, make sure your kitchen is stocked with the essentials to make this soup seamless and enjoyable to prepare:

Large Soup Pot or Dutch Oven: This is crucial for even cooking and heat retention. A heavy-bottomed pot helps avoid scorching the cream-based soup.
Potato Masher or Immersion Blender: Helps reach the perfect creamy-but-chunky consistency. A masher gives you a rustic feel, while a blender provides smoothness.
Ladle: Makes serving easier and neater, especially with thick, hearty soups.

Chef’s Knife and Cutting Board: Precision is key with dicing potatoes and slicing green onions.
Skillet: Ideal for cooking the bacon until crispy before it goes into the soup.

Having these tools ready not only streamlines your process but also enhances your results. Creamy Baked Potato Soup deserves to be done right—and that starts with the right gear.

Ingredients for the Creamy Baked Potato Soup

Russet Potatoes: The starchy base of the soup that gives it body and satisfying heartiness. They mash beautifully for a creamy finish.
Yellow Onion: Adds aromatic depth and a sweet, savory foundation.
Garlic: Just a few cloves give warmth and depth of flavor that balances the richness.

Bacon: Crispy bacon bits add smoky, salty contrast to the creamy soup.
Chicken Broth: A flavorful liquid base that supports the potatoes and enhances overall taste.
Heavy Cream: The key to a luscious, smooth soup texture with extra richness.

Sharp Cheddar Cheese: Melts into the soup and gives it that bold, cheesy goodness.
Green Onions: Brings freshness and color both inside the soup and on top as garnish.
Salt & Black Pepper: Essential for seasoning to make each ingredient shine.

Butter: Adds silkiness and helps sauté the aromatics before building the soup base.

How To Make the Creamy Baked Potato Soup

Step 1: Prep and Cook the Bacon

Start by cooking your bacon in a skillet over medium heat until it’s crispy. Transfer it to a paper towel-lined plate and set aside. Save a tablespoon of bacon grease for sautéing.

Step 2: Sauté the Aromatics

In a large soup pot, melt butter and add chopped yellow onions and garlic. Cook until softened and fragrant, about 3-4 minutes.

Step 3: Add the Potatoes and Broth

Stir in the diced potatoes and pour in chicken broth. Bring everything to a gentle boil, then reduce to a simmer. Let it cook uncovered for about 15 minutes, or until the potatoes are fork-tender.

Step 4: Mash or Blend

Using a potato masher, mash some of the potatoes in the pot to thicken the soup while keeping some chunks for texture. You can also use an immersion blender for a smoother finish.

Step 5: Make It Creamy

Stir in heavy cream and shredded cheddar cheese. Continue cooking until the cheese melts and everything is well combined. Season with salt and pepper to taste.

Step 6: Garnish and Serve

Ladle the soup into bowls and top with crispy bacon, chopped green onions, and a sprinkle of extra cheddar. Serve hot and enjoy!

How to Serve and Store Creamy Baked Potato Soup

Creamy Baked Potato Soup is best served hot and garnished generously. Top each bowl with crumbled bacon, a sprinkle of shredded cheddar, and a handful of chopped green onions. If you’re feeling extra indulgent, a dollop of sour cream adds a delicious tang.

Pair it with a crusty loaf of bread or a crisp side salad to make it a full meal. This soup is also a great option for entertaining guests on chilly evenings, as it holds heat well and feels incredibly comforting.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. When reheating, warm gently on the stove over low heat, stirring frequently. If the soup has thickened too much, add a splash of broth or cream to loosen it back up.

Freezing isn’t ideal due to the dairy content, which can separate when thawed. For best results, enjoy this soup fresh or refrigerated within the week.

Frequently Asked Questions

How can I make this soup vegetarian?

Simply skip the bacon and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for a savory, umami-rich substitute.

Can I use a different type of potato?

Yes! Yukon Gold potatoes are a good alternative if you prefer a creamier texture with less mashing needed. Just avoid waxy potatoes like red potatoes, as they don’t break down well.

How do I prevent the cheese from clumping?

Make sure to reduce the heat before adding the shredded cheese and stir continuously until melted. Using freshly shredded cheese (not pre-bagged) helps it melt more smoothly.

Can I make this soup ahead of time?

Absolutely. It stores well in the fridge and reheats beautifully. Just wait to add the bacon and toppings until serving time so they stay crisp and fresh.

What toppings go best with this soup?

Classic toppings include crispy bacon, cheddar cheese, green onions, and sour cream. For a spicy kick, add a few dashes of hot sauce or sliced jalapeños.

Is this soup gluten-free?

It can be! Just ensure that your chicken broth and other ingredients are certified gluten-free. This recipe doesn’t use flour as a thickener, so it’s naturally more adaptable.

Want More Soup Ideas with Comfort in Every Spoon?

If you’re a fan of this Creamy Baked Potato Soup, you’ll want to try these other cozy bowlfuls from Life With Olivia:

Creamy Parmesan Italian Sausage Soup for bold flavor and savory bites.
Hearty Vegetarian Tortellini Soup if you love veggie-packed options.
Creamy Alfredo Lasagna Soup for a rich twist on an Italian classic.

Hearty Creamy Ditalini Soup that’s perfect for chilly evenings.
Moroccan Sweet Potato Soup with Chickpeas for something spiced and nourishing.

Save This Recipe for Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it anytime: Life With Olivia on Pinterest

And let me know in the comments how your soup turned out. Did you mash it chunky or go silky smooth? Did you sprinkle in some extra spice?

I love seeing your creative spins on these classics. Feel free to ask questions—let’s make this the coziest bowl in your kitchen.

Creamy Baked Potato Soup

Author: Olivia McKenney

Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

This Creamy Baked Potato Soup is the ultimate comfort in a bowl—thick, rich, and loaded with crispy bacon, cheddar cheese, and tender chunks of potato. Perfect for chilly nights, quick family dinners, or whenever you crave cozy flavors.

Instructions

1. Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of the bacon fat.

2. In a large soup pot, melt butter with the reserved bacon fat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.

3. Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until the potatoes are tender.

4. Use a potato masher to partially mash the potatoes in the pot for a chunky texture. For a smoother consistency, use an immersion blender.

5. Stir in heavy cream and shredded cheddar cheese. Cook on low until cheese is melted and soup is creamy. Season with salt and pepper to taste.

6. Ladle into bowls and top with crumbled bacon, additional cheddar, and green onions. Serve hot and enjoy!