Hey there, soup lovers! Today, I’m thrilled to share with you one of my absolute favorite comfort food recipes: Creamy Baked Potato Soup. This dish is a game-changer for anyone looking for a hearty, cheesy, and downright delicious meal that’s perfect for cozy nights in or quick family dinners. The best part? It’s incredibly easy to make and packed with flavor!
Why You’ll Love This Recipe
- Creamy, cheesy, and loaded with all the flavors of a loaded baked potato
- Perfect for a quick weekday dinner or a comforting weekend meal
- Easy to customize with your favorite toppings
- Makes a big batch that’s great for leftovers
- Ready in about 45 minutes
Ingredients
Here’s what you’ll need to make this creamy, dreamy soup. Don’t worry, it’s not as intimidating as it looks!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process. Don’t worry, I’ve got you covered every step of the way!
Step 1: Cook the Bacon
In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 1-2 tablespoons of bacon grease in the pot.
Step 2: Sauté the Onion and Garlic
Add butter and let it melt. Add chopped onion and cook until soft and translucent, about 5-6 minutes. Stir in garlic and cook for 1 minute until fragrant.
Step 3: Make the Roux
Sprinkle in the flour and whisk continuously for 1-2 minutes to make a roux.
Step 4: Add Liquids
Slowly add chicken broth, whisking constantly to remove lumps. Then add milk and heavy cream.
Step 5: Simmer the Potatoes
Stir in diced potatoes and bring to a gentle boil. Reduce heat, cover, and simmer for 20-25 minutes or until potatoes are fork-tender.
Step 6: Mash and Finish
Use a potato masher to lightly mash some of the potatoes for a creamier texture, leaving some chunks. Reduce heat to low. Stir in cheddar cheese until melted, then add sour cream, paprika, and cooked bacon (reserve some for garnish). Season with salt and pepper to taste.
Step 7: Serve and Enjoy
Serve hot, garnished with additional cheese, bacon bits, and chives.
Pro Tips for Making the Recipe
Here are a few tips to make this recipe even better:
- Use high-quality cheese for the best flavor
- Don’t over-mash the potatoes – you want some chunks
- Add extra toppings like diced tomatoes or a dollop of sour cream
- For an extra creamy soup, add more heavy cream
How to Serve
This soup is a meal on its own, but here are some ideas for sides:
- Crusty bread
- A fresh green salad
- Roasted vegetables
Make Ahead and Storage
This soup is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
And there you have it, folks! A delicious, creamy baked potato soup that’s sure to become a family favorite. Let me know in the comments how you customize it – I’d love to hear your ideas!
Looking for more soup inspiration? Check out my recipes for The Best Creamy Butternut Squash Soup and Savory Copycat Panera Butternut Squash Soup. Happy cooking!
Creamy Baked Potato Soup
Ingredients
- 6 strips 6 strips bacon, chopped chopped
- 4 tablespoons 4 tablespoons butter
- 1 medium 1 yellow onion, finely chopped finely chopped
- 3 cloves 3 cloves garlic, minced minced
- 1/4 cup 1/4 cup all-purpose flour
- 3.5 cups 3 ½ cups chicken broth
- 2 cups 2 cups whole milk
- 1 cup 1 cup heavy cream
- 4 large 4 large russet potatoes, peeled and diced peeled and diced
- 1.5 cups 1 ½ cups shredded cheddar cheese
- 0.5 cup 1/2 cup sour cream
- Salt and pepper to taste to taste
- 0.25 teaspoon 1/4 teaspoon smoked paprika
- Chopped green onions or chives, for garnish for garnish
- Extra shredded cheddar and bacon bits, for garnish for garnish
Instructions
- Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon, leaving 1-2 tablespoons of grease. Add butter, onion, and garlic, cooking until the onion is translucent.
- Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually add chicken broth, whisking constantly, then stir in milk and heavy cream.
- Add diced potatoes, bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender. Lightly mash some potatoes for a creamier texture.
- Stir in cheddar cheese until melted. Add sour cream, paprika, and cooked bacon (reserving some for garnish). Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese, bacon bits, and chives.
