Ultimate Creamy Loaded Baked Potato Soup Recipe: Your Go-To Comfort Food
Prepare to fall in love with the ultimate comfort food: this incredibly **creamy baked potato soup**. It takes all the beloved flavors of a classic loaded baked potato – the crispy bacon, fresh chives, and sharp cheddar cheese – and transforms them into a rich, velvety soup that’s simply perfect for warming you up on the chilliest of days. This homemade baked potato soup isn’t just a meal; it’s a hug in a bowl, promising to satisfy your deepest comfort food cravings with every spoonful.
Why This Creamy Baked Potato Soup Recipe Is a Must-Try
This **baked potato soup recipe** truly embodies the essence of comfort food. It’s the kind of hearty, warming meal you instinctively reach for when winter sets in, or any time you need something substantial that will “stick to your ribs” and leave you feeling utterly content. Imagine your favorite loaded baked potato, but magically transformed into a smooth, flavorful soup. That’s precisely what this dish delivers!
Crafted with a base of tender potatoes, simmered in a luscious blend of **chicken broth, milk, and heavy cream**, this soup achieves its signature thick and creamy texture. The addition of aromatic onions and garlic provides a foundational layer of savory depth, while generous amounts of sharp cheddar cheese melt seamlessly into the broth, creating an irresistible cheesy richness. And, of course, no loaded baked potato soup would be complete without the smoky, salty crunch of crumbled bacon – a crucial topping that ties all the classic flavors together.
Beyond its incredible taste, this **easy potato soup recipe** is a proven classic in our home because of its simplicity and universal appeal. It’s an ultra-satisfying meal that the whole family will adore, much like our popular cheddar cheese potato soup. The ability to customize toppings, especially that essential crumbled bacon, makes it a fun and versatile dish for any occasion. It’s a truly comforting and straightforward way to enjoy all the goodness of a loaded baked potato in a spoonable format.
Essential Ingredients for Your Homemade Baked Potato Soup
Gathering the right ingredients is the first step to creating this hearty and delicious **loaded potato soup**. Here’s a quick overview of what you’ll need. For precise measurements, the full printable recipe card is available at the end of this post.
Ingredient Insight & Clever Substitutions for Potato Soup
Understanding each ingredient’s role can elevate your **creamy baked potato soup** from good to absolutely fantastic. Here are some details and substitution suggestions to help you craft the perfect bowl.
- POTATOES: We highly recommend **Yukon Gold potatoes** for their naturally creamy texture and slightly buttery flavor, which contribute beautifully to the soup’s overall richness. However, **Russet potatoes** are an excellent alternative; they will break down well, creating a thick, starchy base, and are perfect if you prefer a more traditional “baked potato” flavor. If using Russets, consider leaving some skin on for added rustic texture and nutrients, as discussed in our FAQ section.
- CHEESE: This is where the magic happens! For the best possible flavor and melting consistency, I cannot stress enough the importance of **grating your own cheese from a block**. Pre-shredded cheeses often contain anti-caking agents like cellulose, which prevent the cheese from melting smoothly and can lead to a grainy or clumpy texture in your soup. Opt for a good quality medium or sharp cheddar for that classic cheesy punch that defines a loaded baked potato.
- BACON: Crispy, salty bacon is non-negotiable for a truly **loaded baked potato soup**. Beyond the crumbled pieces for topping and mixing in, reserving a tablespoon of the **bacon grease** to sauté your onions and garlic is a game-changer. It infuses the entire soup with an incredible smoky, savory depth from the very beginning. This extra dimension of flavor is highly recommended, but if you prefer, you can skip the grease and use only butter.
- DAIRY: The combination of milk and heavy cream is key to achieving that luxurious, velvety consistency. We use **whole milk** for richness, but you can certainly substitute with reduced-fat milk if you’re aiming for a slightly lighter soup. The **heavy cream** is what makes this soup exceptionally creamy and decadent. If you want to cut down on richness, you can omit the heavy cream entirely or substitute with half-and-half, though the texture will be less robust.
- AROMATICS (Onion & Garlic): Finely chopped yellow onion and minced garlic cloves form the aromatic backbone of this soup. Sautéing them until softened releases their sweet and pungent notes, building a crucial flavor foundation before the potatoes and liquids are added.
- BROTH: **Chicken broth** provides a savory liquid base that complements the other ingredients beautifully. For a vegetarian version of this baked potato soup, simply swap the chicken broth for vegetable broth and, of course, omit the bacon.
- FLOUR: All-purpose flour acts as a thickening agent, creating a roux with the butter and bacon grease that gives the soup its body and helps prevent it from becoming watery. Cooking the flour for a couple of minutes helps eliminate any raw flour taste.
Crafting Your Own Creamy Baked Potato Soup: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large stockpot or Dutch oven, melt the butter over medium heat. To enhance the depth of flavor, you can add 1 tablespoon of reserved bacon grease at this stage. This fatty addition will infuse the soup with a delightful smoky note right from the start.
- Add the finely chopped onions and minced garlic to the melted butter and sauté them for about 2-3 minutes. Stir frequently until the onions become translucent and soft, and the garlic is fragrant, taking care not to brown them, as this can lead to a bitter taste.
Sautéing onions and garlic until tender creates the aromatic base for the soup. - Introduce the diced potatoes to the pot. Cook them over medium-low heat for approximately 10 minutes, stirring frequently to prevent sticking and ensure even cooking. The goal here is to soften the potatoes slightly before adding the flour, making them easier to mash later and ensuring they cook through evenly in the soup.
Diced potatoes cooking in the pot, absorbing the initial flavors. - Sprinkle the all-purpose flour, black pepper, and salt evenly over the vegetables. Cook for an additional 2 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste and ensuring it’s well distributed, which will help thicken the soup smoothly. This creates a quick roux right in the pot.
Flour, salt, and pepper sprinkled over the sautéed vegetables, ready to form the roux. - Begin to slowly add the chicken broth and whole milk to the pot. Pour in just a little liquid at a time, stirring vigorously after each addition. This gradual process helps to seamlessly combine the liquid with the flour, preventing lumps and ensuring a smooth, evenly thickened soup base. Continue until all liquid is incorporated.
Slowly incorporating chicken broth into the soup base. Adding milk to achieve a creamy consistency. - Bring the soup to a gentle simmer over medium-low heat and continue to cook for another 5-10 minutes. This allows the potatoes to finish cooking through and become completely soft, while the flavors meld together beautifully. Stir occasionally to prevent sticking.
- Once the potatoes are tender, use a potato masher to break apart the potato chunks directly in the pot. You have full control over the texture here: mash them extensively for a super creamy, smooth soup, or just a little for a chunkier, more rustic consistency with delightful bites of potato.
Mashing potatoes to achieve your desired soup texture. - Reduce the heat to low. Stir in the heavy cream and the grated cheddar cheese. Continue to cook, stirring gently, until the cheese is completely melted and fully incorporated, making the soup wonderfully thick and extra creamy. Be careful not to boil the soup once the cream is added, as this can cause it to separate.
Adding heavy cream for ultimate richness and a smooth finish. Stirring in grated cheddar cheese until perfectly melted. - Stir in approximately half of your cooked and crumbled bacon pieces directly into the soup. This adds another layer of smoky flavor and texture throughout the soup itself. Reserve the remaining bacon to use as a garnish when serving.
Mixing in a portion of the crispy bacon for an integrated smoky flavor. - Ladle your warm, creamy **loaded baked potato soup** into bowls. Garnish generously with the reserved crumbled bacon, a sprinkle of extra cheddar cheese, and freshly chopped chives. For an extra touch of indulgence, a dollop of sour cream or Greek yogurt is highly recommended!
The finished baked potato soup, rich and ready for your favorite toppings.
Frequently Asked Questions & Expert Tips for Perfect Potato Soup
Yes, absolutely! Leaving the skin on your potatoes is a matter of personal preference. For a more rustic texture and added fiber, feel free to keep the skins on, especially if you’re using thin-skinned varieties like Yukon Gold. Just ensure they are thoroughly scrubbed clean before dicing. If you prefer a smoother, more refined soup, then peeling is recommended.
We generally do not recommend freezing this particular **creamy potato soup** due to its high dairy content (milk, heavy cream, and cheese). Dairy products tend to separate and become grainy or curdle when frozen and then thawed, which will significantly alter the texture and quality of the soup. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Store any leftover baked potato soup in an airtight container in the refrigerator for 3-4 days. To reheat, you can gently warm it in the microwave, stirring occasionally, or on the stovetop over medium-low heat. Add a splash of milk or broth if the soup has thickened too much during refrigeration. Be sure to stir frequently to prevent scorching and ensure even heating. Avoid boiling the soup again, especially after adding cream and cheese, to maintain its smooth texture.
The consistency of your **homemade potato soup** is entirely up to you! For a super smooth, velvety soup, use an immersion blender directly in the pot after the potatoes are cooked and before adding cream and cheese. Alternatively, transfer portions to a regular blender (carefully, as hot liquids expand!) and blend until smooth. For a chunkier soup, simply use a potato masher to break down the potatoes to your desired texture, leaving some larger pieces for bite. If the soup is too thick, thin it with a little extra chicken broth or milk until it reaches your preferred consistency. If it’s too thin, you can try simmering it uncovered for a bit longer to reduce, or make a quick slurry of a tablespoon of cornstarch mixed with an equal amount of cold water, then slowly stir it into the simmering soup.
Dairy-based soups like this **creamy baked potato soup** can be prone to scorching on the bottom of the pot if the heat is too high or if not stirred enough. Always cook over medium-low heat once the liquids are added, and stir frequently, especially when simmering and after adding the heavy cream and cheese. A heavy-bottomed pot like a Dutch oven helps distribute heat more evenly and reduces the risk of sticking and burning.
Delicious Serving Suggestions for Your Loaded Potato Soup
This **creamy baked potato soup** is a meal in itself, but it pairs wonderfully with a few simple additions to complete your comforting spread. For dipping, serve it alongside generous chunks of crusty bread, such as a rustic sourdough baguette, a warm ciabatta, or even a soft pretzel bread. The bread is perfect for soaking up every last bit of that rich, cheesy broth.
A nice leafy side salad offers a refreshing contrast to the hearty soup. Opt for a simple green salad with a light vinaigrette to cleanse the palate. And of course, don’t forget the garnishes! These are essential for the full “loaded baked potato” experience. Pile on extra crumbled bacon, more shredded cheddar cheese, and plenty of fresh, finely chopped chives. An optional dollop of sour cream or a swirl of crème fraîche adds an extra layer of tangy creaminess that elevates the whole dish. A sprinkle of hot sauce for a little kick or some homemade croutons for added crunch can also be fantastic additions!
Explore More Delicious & Comforting Soup Recipes
If you loved this **homemade baked potato soup**, you’ll surely enjoy these other comforting soup creations from our kitchen:
- Taco Soup
- Cheeseburger Soup
- Broccoli Cheese Soup
- Chicken Gnocchi Soup
- Chicken Tortilla Soup
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Baked Potato Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound bacon cooked and crumbled. reserve 1 tablespoon bacon fat, if desired
- 4 Tablespoons unsalted butter
- ½ yellow onion finely chopped
- 2 cloves garlic finely minced
- 2 pounds Yukon gold potatoes peeled and diced into 1/2 inch pieces
- ½ teaspoon black pepper
- 1 teaspoon salt
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 8 ounces grated cheddar cheese medium or sharp, plus more for garnish
- 1 cup heavy whipping cream
- ½ cup chives finely chopped
Things You’ll Need
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Large stockpot
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Potato Masher
Before You Begin
- Bacon grease in the soup is optional, but it does add another dimension of flavor and is recommended.
- Keep the vegetables cooking over medium-low heat. If the heat is too high, or if you do not stir, you’ll get some sticking to the bottom of the pot. If there is some browning on the bottom of the pot, don’t worry – it will incorporate into the soup once the liquids are added (the broth will deglaze the pan). Browned bits will add flavor to the soup, but the soup’s appearance will not be as light and creamy. Burned bits on the bottom of the pan will make the soup bitter. If you have burned bits in your pan, I recommend transferring the cooked vegetables to another container, washing the pot, and then proceeding to add the chicken broth, milk, etc.
- Store in an airtight container in the refrigerator for 3-4 days. Do not freeze this soup, the dairy products in the soup will not thaw well.
- Substitute vegetable broth for the chicken broth and omit the bacon for a vegetarian soup.
- You can use reduced fat milk and/or omit the heavy cream for a lighter soup.
- I highly recommend grating your own cheese from the block, it really does make a difference. Pre shredded cheese contains anti-caking agents which prevent the cheese from melting well and can cause the soup to be grainy in texture.
Instructions
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In a large stockpot or Dutch oven, melt the butter over medium heat. You can add 1 tablespoon of reserved bacon grease, if desired, to add flavor.
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Add onions and garlic to the melted butter and saute for 2-3 minutes, until onions soften.
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Add the diced potatoes to the pot, and cook, stirring frequently, over medium low heat. Cook for about 10 minutes, until potatoes are softened.
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Sprinkle flour, pepper, and salt over the vegetables and cook 2-minutes more, stirring to cook the flour and distribute it evenly throughout the pot.
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Slowly add the chicken broth and the milk to the pot, adding just a little at a time and stirring to combine the liquid with the flour, which will thicken the soup.
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Simmer over medium low for 5-10 minutes more, until the potatoes are cooked through and are soft.
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Use a potato masher to break apart the potato chunks – you can mash them quite a bit or just a little, depending on how chunky you want your soup.
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Stir in the heavy cream and the cheddar cheese, cooking over low until the cheese is melted and the soup is thick.
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Stir in ½ of the bacon pieces, reserving the rest for topping the soup.
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Serve soup with reserved bacon, extra cheese, and chives.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.