Baked Potato Creamy Soup

There is nothing like a bowl of creamy baked potato soup to make even a simple weeknight feel special. This recipe captures all the comfort of a loaded baked potato and turns it into a soul-hugging meal that is perfect for chilly evenings or when you need a touch of nostalgia.

When I first made this soup, I was blown away by how quickly my family scraped their bowls clean—I had to stop myself from sneaking a third helping.

Ingredients

• Russet potatoes: Provide a starchy base that thickens the soup naturally and holds their shape during simmering. Look for firm potatoes without blemishes or sprouts.
• Thick cut bacon: Brings a smoky and hearty depth that balances all the creamy elements. Use a bacon with a good meat-to-fat ratio for best results.
• Yellow onion: Infuses a gentle sweetness that pairs perfectly with potatoes. Choose onions with bright outer skins and no sign of soft spots.
• Fresh garlic: Wakes up the whole pot with extra savoriness. Pick tight cloves with no green sprouting for milder flavor.
• Chicken broth: Supplies a more rounded taste than water and boosts the overall savory notes of the soup. Choose low sodium if you like more control over your salt.
• Half and half: Creates that signature silky texture without being overly heavy. Pour it from a well-chilled carton and let it come to room temperature before adding to the soup.
• Sour cream: Brings a welcome tanginess and smooth finish. Use full-fat for a richer flavor and avoid ones with additives.
• Cheddar cheese: Melts in, adding sharpness and creaminess. Always shred your own from the block since pre-shredded has anti-caking agents.
• Chives: Lend a pop of color and a mild bite perfect as a topping. Fresh chives are best but dried work in a pinch.

Instructions

Prep the Dairy:

Let the shredded cheese, sour cream, and half and half sit at room temperature. This prevents the soup from breaking and helps everything blend smoothly.

Cut and Cook the Bacon:

Slice bacon into one inch pieces using kitchen scissors. Add to a cold pot and cook over low heat. Rotate to crisp evenly. Set cooked bacon aside and reserve two tablespoons of drippings for flavor.

Get the Potatoes Ready:

Peel potatoes and chop into even one inch cubes for even cooking. Place in a large saucepan and cover with cool water by an inch. Add salt, bring to a gentle boil, and simmer until the potatoes are very tender and can be mashed easily with a fork.

Sauté the Onion and Garlic:

Add chopped onion to the pot with reserved bacon drippings. Cook for about five minutes over medium heat until onion is golden and soft. Stir in the minced garlic along with butter for extra richness. Sauté for a minute more just until the garlic is fragrant.

Build the Soup Base:

Scatter the flour over the sautéed onions and use a silicone spatula to stir constantly. Cook for a full minute. This creates a roux and removes the raw flour taste, which is key for thickening the soup later.

Add Broth and Half and Half:

Slowly pour in the chicken broth while scraping up any bits stuck to the pot. This step infuses the soup with extra depth from the bacon and onions. Next, stir in the half and half gradually and let the soup come to a gentle simmer—not a boil.

Incorporate the Potatoes and Finish Seasoning:

Tip in the mashed cooked potatoes and fold in the sour cream and black pepper. Stir well so everything becomes velvety and integrated.

Create a Creamy Blend:

Take the pot off the heat. For a silky finish, use an immersion blender directly in the pot or transfer soup in batches to a countertop blender. Leave it a bit chunky if you like more texture.

Melt in the Cheese:

Sprinkle in shredded cheddar gradually while stirring constantly. Make sure the soup is no longer bubbling hot to avoid graininess from the cheese. Wait as it transforms into a rich and dreamy soup.

Serve with Garnishes:

Ladle soup into bowls. Top generously with crisp bacon and fresh chives. Enjoy as is or invite everyone to add their favorite toppings.

Every time I make this soup, I find myself feeling extra fond of the fresh chives—they are the brightest touch in the bowl and the first thing my kids ask to sprinkle on top. One snowy evening, this dish brought everyone to the table fast—nobody wanted to miss the first scoop.

Storage and Leftover Tips

Refrigerate cooled leftover soup in an airtight container for up to four days. To reheat, warm gently on the stove while stirring, adding a splash of milk if it gets too thick. The flavors deepen overnight and the texture stays silky. If you want to freeze, leave the cheese and sour cream out until reheating for best texture.

Easy Ingredient Swaps

If you do not have russet potatoes, Yukon Gold are a great substitute and bring a buttery flavor. Swap half and half for heavy cream or whole milk according to what you have. For a vegetarian version, use vegetable broth and skip the bacon, stirring in smoked paprika or roasted mushrooms for extra flavor.

Perfect Ways to Serve This

Serve hot soup in big mugs for cozy couch nights. Pair with a crisp salad for freshness. Add homemade croutons on top if you love crunch, or a spoonful of salsa for a zesty lift.

This soup fits just right for family dinners or easy entertaining. You will love every creamy, satisfying spoonful.

Recipe Q&A

→ How do you achieve a creamy potato soup texture?

Mash the boiled potatoes and blend with half and half, then add shredded cheese gradually to support a smooth, velvety consistency.

→ Can I use different cheeses for this soup?

Cheddar adds classic flavor, but you can experiment with gouda, Monterey Jack, or a blend for variety.

→ What type of potatoes works best?

Russet potatoes are ideal because they yield a starchy, thick base when boiled and mashed.

→ How do I prevent the cheese from clumping?

Add cheese gradually off the heat and stir constantly to ensure it melts into the hot soup smoothly.

→ Is it necessary to use bacon?

Bacon brings smokiness and depth, but you can swap for turkey bacon or omit for a vegetarian option.