There’s something utterly soul-soothing about wrapping your hands around a steaming bowl of creamy, velvety potato soup—especially when the weather outside is giving you every reason to nestle under a cozy blanket. This Baked Potato Soup feels like a warm hug on a chilly evening, loaded with tender russet potato chunks that have soaked up every bit of buttery, cheesy goodness. Each spoonful is a delightful contrast of textures: the smooth base that clings lovingly to your taste buds, studded with bits of crisp bacon and crowned with fresh chives for a bright, herby pop. Whether you’re craving a hearty lunch or a satisfying dinner, this recipe delivers comfort food at its finest, all while being approachable enough for kitchen novices to tackle confidently.
What makes this soup truly shine is its depth of flavor and rich, indulgent character—all achieved with simple pantry staples. With just 15 minutes of prep, an hour and fifteen minutes of baking and simmering, and a brief 10-minute rest, you’ll end up with a 400-calorie masterpiece that’s perfect for family gatherings, meal prep, or delighting guests. The combination of sharp cheddar, real bacon, and tangy sour cream elevates humble potatoes to something extraordinary. Every bowl has the power to transport you to fond memories of childhood kitchens and cozy dinners by the fire. I can’t wait for you to dive into this bowl of creamy soup magic—grab your apron, preheat that oven, and let’s get cooking!
KEY INGREDIENTS IN BAKED POTATO SOUP
Before we dive into the step-by-step magic, let’s take a closer look at the stars of the show. Each ingredient plays a key role in building the luscious texture and unforgettable flavor that make this soup so irresistible.
- Russet potatoes
These hearty spuds bring a fluffy, earthy base to the soup. Baking them first concentrates their natural sweetness and yields chunks that hold their shape beautifully when stirred into the creamy broth.
- Unsalted butter
Starting with real butter gives the soup a rich, luxurious mouthfeel. It’s the backbone of our roux and ensures every sip is decadently smooth.
- All-purpose flour
When whisked into melted butter, flour forms a roux that thickens the milk and broth, creating that velvety consistency we all crave.
- Milk
Whole milk adds a silky creaminess and balances out the savory notes. Its gentle flavor allows the potatoes, cheese, and bacon to shine through.
- Chicken broth
A splash of broth deepens the savory profile and prevents the soup from feeling too heavy. It introduces a subtle umami that rounds out the flavors.
- Cheddar cheese
Sharp, vibrant cheddar melts into the hot liquid, infusing every spoonful with tangy, gooey goodness. It’s the soul of this cheesy, creamy concoction.
- Cooked bacon
Crispy, smoky bacon bits bring a satisfying crunch and a burst of savory intensity. Don’t forget to reserve some for a crunchy garnish.
- Sour cream
A dollop of tangy sour cream brightens the base, cutting through the richness and adding a lusciously smooth finish.
- Chives
Fresh chives introduce a mild oniony zing and a fresh green pop of color that makes the whole bowl look as good as it tastes.
- Salt and pepper
Simple seasonings that elevate every ingredient, tying together the creamy, cheesy, and smoky flavors into one harmonious spoonful.
HOW TO MAKE BAKED POTATO SOUP
Time to turn these wonderful ingredients into a bowl of pure comfort. Follow these steps closely, and you’ll be rewarded with soup that’s creamy, hearty, and loaded with potato goodness.
1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, then prick them several times with a fork to allow steam to escape. Place directly on the oven rack and bake for about 1 hour, or until the centers are fork-tender and the skins are slightly crisp.
2. Remove the potatoes and let them cool just enough to handle. Peel away the skins and cut the flesh into small, bite-sized cubes. Set these aside—each cube will offer a delightful, soft burst in the finished soup.
3. In a large pot over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 1 minute, creating a smooth roux that will thicken your soup with no lumps.
4. Slowly pour in the milk, stirring constantly with a whisk. This gradual addition prevents any unwanted lumps and allows the liquid to heat evenly. Continue cooking until the mixture thickens slightly and begins to coat the back of your spoon.
5. Reduce the heat to medium-low and stir in the chicken broth, shredded cheddar cheese, and crumbled bacon, saving a small handful of bacon for topping. Season with salt and pepper to taste. Stir until the cheese has melted completely, creating a silky, cheesy broth.
6. Gently fold in the cubed potatoes. Use a potato masher to softly mash some of the pieces against the pot’s side—this releases starch to thicken the soup naturally while still leaving plenty of tender chunks.
7. Stir in the sour cream and chopped chives, reserving a few chives for garnishing each bowl. Taste and adjust seasoning with more salt and pepper if needed.
8. Turn the heat to low and let the soup simmer for 10–15 minutes, allowing all the flavors to marry and deepen.
9. Ladle the hot soup into bowls and top with the reserved bacon, extra shredded cheddar, and a sprinkle of chives. Serve immediately and enjoy every rich, comforting spoonful!
SERVING SUGGESTIONS FOR BAKED POTATO SOUP
When it comes to serving this creamy Baked Potato Soup, a little extra effort can elevate your bowl from delicious to unforgettable. Here are some of my favorite ways to present and enjoy it:
- Pair with crusty bread
Scoop up every last drop by serving the soup alongside thick slices of crusty French or sourdough bread. The chewy texture and golden crust provide the perfect contrast to the velvety broth.
- Garnish with extra mix-ins
Offer a little toppings bar—think shredded cheese, crispy bacon bits, chopped chives, and even a swirl of sour cream. This allows everyone to personalize their bowl with bursts of flavor and texture.
- Serve in bread bowls
For a fun twist, hollow out small round loaves of bread and ladle the hot soup inside. The softened inner bread soaks up the soup, creating a delicious, edible bowl that’s guaranteed to be a hit at any gathering.
- Accompany with a bright salad
Balance the richness of your soup with a crisp side salad dressed in a tangy vinaigrette. Peppery arugula or mixed greens with sliced radishes offer a refreshing counterpoint and keep the meal feeling light.
HOW TO STORE BAKED POTATO SOUP
Whether you’re meal-prepping for the week or looking to save leftovers, proper storage will keep your Baked Potato Soup tasting fresh and delicious. Here are a few trusted methods:
- Refrigerator storage
Let the soup cool to room temperature, then transfer it to an airtight container. It will keep beautifully in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
- Freezing for later
Divide the cooled soup into meal-sized portions in freezer-safe containers, leaving a bit of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve its creamy texture.
- Freezer bags
Pour the soup into heavy-duty, sealable freezer bags and lay flat in the freezer. Once frozen, you can stack them neatly to save space. Thaw in the fridge or in a bowl of cool water, then warm gently on the stovetop.
- One-pot reheating
If you have a large, heavy-bottomed pot, you can reheat the soup directly in it over low heat. Stir constantly to prevent scorching and add a splash of milk or broth if it’s too thick.
CONCLUSION
This Baked Potato Soup recipe has everything you need to create a cozy, comforting meal that feels like it came straight from your favorite hometown diner. We’ve explored the key ingredients—russet potatoes for buttery chunks, sharp cheddar for a melty hug, and smoky bacon for that crave-worthy crunch—along with every step to bring them together in one luscious bowl. From forming the perfect roux to gently mashing just enough potatoes for both texture and thickness, you now have all the insider tips to make this creamy soup truly shine. Whether you’re cooking for a hungry family, meal-prepping for busy weekdays, or looking for a make-ahead dinner to cozy up with, this recipe fits the bill every time.
Feel free to print this article and stash it in your recipe binder or bookmark it for future comfort-food emergencies. And don’t overlook the FAQ section below if you have any lingering questions or want to troubleshoot common issues—like adjusting thickness or swapping dairy for lighter alternatives. I’d love to hear how your soup turns out, so please leave a comment, share your tweaks, or ask away if you need any guidance. Your feedback and stories about how this creamy, savory soup warms your table will make my day!
Baked Potato Soup
Description
This rich and creamy Baked Potato Soup is packed with tender potato chunks, savory bacon, and melted cheddar, creating a bowl of pure comfort that warms the soul.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, then prick them several times with a fork. Bake the potatoes directly on the oven rack for about 1 hour, or until tender.
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Remove the potatoes from the oven and allow them to cool slightly. Once cool enough to handle, peel the potatoes and cut them into small cubes. Set aside.
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In a large pot, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
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Gradually add the milk to the pot, stirring constantly to avoid lumps. Continue cooking until the mixture thickens slightly.
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Stir in the chicken broth, cheddar cheese, crumbled bacon (reserve some for garnish), salt, and pepper. Mix well until the cheese has melted completely.
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Add the cubed potatoes to the soup. Using a potato masher, gently mash some of the potatoes in the pot to thicken the soup to your desired consistency.
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Stir in the sour cream and chives, reserving a few chives for garnish. Adjust the seasoning with salt and pepper if needed.
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Reduce the heat to low and let the soup simmer for an additional 10-15 minutes to allow flavors to meld together.
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Serve hot, garnished with the reserved bacon, cheddar cheese, and chives.
Note
- For a healthier version, substitute half of the cheddar cheese with low-fat cheese and the sour cream with Greek yogurt.
- Using the oven gives the potatoes a rich and earthy flavor, but you can also microwave them to save time.
- This soup can be made in advance and stored in the refrigerator for up to three days.
- For added texture, consider adding corn or peas to the soup.
- Freeze portions of this soup in airtight containers for a convenient meal option later on.
