Creamy Baked Potato Soup Recipe

Baked Potato Soup delivers pure comfort in a bowl, with tender potatoes, smoky bacon, and melty cheese. Perfect for chilly days, this hearty soup wraps you in warmth and rich flavor, satisfying with every spoonful. This creamy, flavorful soup brings together the best of loaded baked potatoes—crispy bacon, sharp cheddar, tender potatoes, and just a hint of thyme for extra depth. It’s easy to make in one pot, and with a few quick substitutions and add-ons, you can customize it to suit your tastes or dietary needs. Let’s dive into how to make this cozy classic!

What You Need To Make Baked Potato Soup:

  • 6 slices bacon, diced
  • 3 tablespoons (reserved) bacon grease or butter
  • 1 cup diced yellow onion
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, warmed
  • 1.5 pounds Yukon gold potatoes, diced evenly
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon sea salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon thyme
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Baked Potato Soup

Quick Substitutions and Add-Ons

This creamy baked potato soup recipe is highly customizable, making it easy to adapt to different tastes or dietary needs.

  • Vegetarian Option: Omit the bacon and use 3 tablespoons of butter or olive oil instead of bacon grease. Substitute vegetable broth for chicken stock.
  • Lower-Fat Option: Use turkey bacon or omit the bacon altogether and replace sour cream with Greek yogurt for a lighter, tangy taste.
  • Extra Creamy: For a richer soup, replace half of the milk with heavy cream or add 1/4 cup cream cheese at the end for extra creaminess.
  • Add More Veggies: Include diced carrots or celery with the onions for added texture and flavor. You could also stir in a handful of fresh spinach or kale at the end.
  • Spice It Up: Add a dash of cayenne pepper, smoked paprika, or even a few drops of hot sauce if you like a bit of heat.

Storage and Reheating Instructions

This baked potato soup is perfect for meal prep, as it stores well in the fridge or freezer.

Refrigeration: Transfer any leftover soup to an airtight container and refrigerate for up to 4 days. When reheating, warm it on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of milk or broth if the soup has thickened too much.

Freezing: This baked potato soup also freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or freezer bags (in individual portions, if you prefer). Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then reheat gently on the stovetop, adding a little milk or stock to help restore the creamy texture.

Serving Suggestions for Creamy Baked Potato Soup Recipe

Baked potato soup pairs wonderfully with:

  • Fresh Bread: Serve with a slice of crusty bread or a warm dinner roll for dipping.
  • Side Salad: A crisp green salad adds a refreshing contrast to the creamy soup.
  • Grilled Cheese Sandwich: A classic pairing, grilled cheese is always a winner with soup!

Whether you’re serving this soup as a hearty main or a cozy starter, it’s sure to be a hit. Enjoy the flavors of loaded baked potatoes in a comforting, spoonful-perfect bowl of soup!

Baked Potato Soup

Creamy Baked Potato Soup

Yield: 4-6

This creamy baked potato soup is perfect for a cold day paired with cornbread muffins.

Ingredients

  • 6 slices bacon, diced
  • 3 tablespoons (reserved) bacon grease or butter
  • 1 cup diced yellow onion
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, warmed
  • 1.5 pounds Yukon gold potatoes, diced evenly
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon sea salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon thyme
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Instructions

    1. Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.)
    2. Add onion and sauté for 5 minutes, stirring occasionally, until soft.  Stir in the garlic and sauté for an another 1-2 minutes, stirring occasionally.  Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.  Then stir in the stock until combined. Finally add the milk, potatoes, salt, pepper, and thyme.
    3. Continue cooking until the mixture just reaches a simmer, before it begins to boil.  Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn.
    4. When the potatoes are soft add cheese, sour cream, and bacon. Stir to combine.

Did you make this recipe?

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Cuisine: American / Category: Soups

Baked potato soup is the ultimate comfort food. Creamy, rich, and loaded with tender potatoes, smoky bacon, and gooey cheese, each spoonful wraps you in warmth and satisfaction. Perfect for chilly nights or anytime you crave a hearty, delicious meal that feels like a cozy hug in a bowl!

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