baked potato soup recipe
The Best baked potato soup recipe
What I love most about this recipe is how simple it is to throw together, even on busy weeknights. You can make it in one pot, and it’s ready in under an hour. Plus, it’s a great way to use up leftover potatoes or bacon, which makes it a practical choice for stretching ingredients. The soup is also surprisingly balanced—potatoes for fiber and potassium, Greek yogurt or sour cream for protein, and just enough cheese and bacon to make it feel like a treat without going overboard. It’s comfort food that doesn’t leave you feeling weighed down, and that’s a win in my book.
This soup is perfect for just about any occasion, whether it’s a cozy family dinner, a potluck with friends, or even a quick lunch when you need something filling. It freezes well too, so I often make a double batch and stash some in the freezer for those nights when I don’t have the energy to cook. If you’re looking for a recipe that’s easy, delicious, and always a crowd-pleaser, this baked potato soup is the one to try.
Creamy Baked Potato Soup
A rich and comforting soup featuring the classic flavors of a loaded baked potato. This creamy soup is topped with crispy bacon, cheddar cheese, and green onions for a hearty meal.
🥘Ingredients
- 4 large russet potatoes, peeled and diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 cup sour cream (optional)
👨🍳Directions
-
1
In a large pot or Dutch oven, melt the butter over medium heat. -
2
Add the diced potatoes and cook for 5 minutes, stirring occasionally. -
3
Sprinkle the flour over the potatoes and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. -
4
Gradually whisk in the chicken broth, milk, and heavy cream until smooth. Stir in the salt, pepper, garlic powder, and onion powder. -
5
Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender and the soup has thickened. -
6
Use an immersion blender to blend the soup until smooth, or transfer half of the soup to a blender, blend until smooth, and return it to the pot. -
7
Taste and adjust seasoning if needed. Ladle the soup into bowls and top with shredded cheese, crumbled bacon, green onions, and sour cream if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Potato Soup Works
❓ Frequently Asked Questions About Creamy Baked Potato Soup
1. Can I make baked potato soup in a slow cooker?
Yes! To make baked potato soup in a slow cooker, cook the bacon first and set it aside. Add all ingredients except the cheese, sour cream, and green onions to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Before serving, stir in the cheese and sour cream until melted, then top with bacon and green onions.
2. Can I freeze baked potato soup?
Baked potato soup can be frozen, but the texture may change slightly due to the dairy (milk, cream, or sour cream). For best results, freeze the soup without the dairy, then add it fresh when reheating. Store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, stirring in fresh dairy as needed.
3. What can I use instead of heavy cream in baked potato soup?
If you don’t have heavy cream, you can substitute it with half-and-half, whole milk, or evaporated milk for a lighter option. For a dairy-free version, use coconut milk or cashew cream. Keep in mind that the soup may be slightly less rich, but it will still be creamy and delicious.
4. How do I thicken baked potato soup if it’s too thin?
If your soup is too thin, you can thicken it by mixing 1-2 tablespoons of cornstarch or flour with cold water to make a slurry, then stirring it into the soup and simmering for a few minutes. Alternatively, mash some of the potatoes in the soup to release their starch, or add a little more cheese or cream for extra thickness.
5. Can I make baked potato soup ahead of time?
Yes, baked potato soup tastes even better the next day as the flavors meld together. Prepare the soup as directed, but wait to add the cheese and sour cream until reheating. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring in the dairy just before serving to prevent curdling.
