The scent of simmering potatoes, smoky bacon, and bubbling cream on a chilly fall evening is pure magic—honestly, it feels like a warm hug in a bowl. I still remember the first time I made this creamy baked potato soup recipe: it was a rainy October night, the kind where you want to stay inside, wear fuzzy socks, and indulge in something cozy. I was craving all the flavors of a loaded baked potato but didn’t want the hassle (or the wait) of baking potatoes in the oven. That’s when this easy, 30-minute soup swooped in and saved dinner—and my mood.
Over the years, I’ve tweaked this creamy baked potato soup recipe to absolute perfection. I’ve tried it with every potato under the sun, adjusted the creaminess, and even tested dairy-free versions for friends (more on that later). Let’s face it, nothing beats a bowl of hearty potato soup when the leaves start to turn, and you want comfort food that’s simple, filling, and a little nostalgic. This one’s a staple in my house for busy weeknights and lazy Sunday lunches—especially during the fall and winter months.
Whether you’re feeding a family, meal-prepping for the week, or just need a little comfort after a long day, this soup delivers. It’s packed with creamy texture, loaded with classic baked potato toppings, and comes together so quickly you’ll barely have time to set the table. Trust me, after making this creamy baked potato soup recipe more times than I can count, I can say it’s always a hit (even with picky eaters!). Grab your favorite soup bowl and let’s get cooking—you’re about to fall in love with your new favorite fall comfort food.
Why You’ll Love This Creamy Baked Potato Soup Recipe
After countless batches and more taste-tests than I care to admit, I can say this creamy baked potato soup recipe stands out for a few reasons. Here’s why you’ll want to make it again and again:
- Quick & Easy: You don’t have to spend hours in the kitchen—this soup is ready in 30 minutes, no baking required. Perfect when you’re short on time but craving something hearty.
- Simple Ingredients: Everything you need is probably already in your kitchen—no fancy ingredients or grocery trips required. If you keep potatoes, bacon, and cheese on hand, you’re good to go.
- Perfect for Any Occasion: This soup shines at a fall dinner party, but it’s just as good for a quiet night at home. It’s my go-to for chilly evenings, family gatherings, and even meal trains for friends.
- Crowd-Pleaser: Kids love it, adults ask for seconds, and leftovers disappear faster than you’d expect. When I bring this to potlucks, it’s always the first empty pot on the table.
- Unbelievably Delicious: The creamy texture, smoky bacon, and sharp cheddar cheese create that classic baked potato flavor in every spoonful. It’s comfort food that tastes like a treat but feels like a hug.
Here’s the thing: most potato soups are either too thin or way too heavy. This creamy baked potato soup recipe hits the sweet spot with just enough richness, thanks to a mix of mashed potatoes and a splash of cream. One trick I love is blending about half the soup for a velvety texture but leaving some chunks for bite—trust me, it’s worth the extra step. And if you’re into toppings (who isn’t?), this soup is basically a blank canvas for everything from chives and sour cream to crispy onions or even roasted broccoli.
What really sets this recipe apart from the rest is how easy it is to adjust to your tastes. Want it extra cheesy? Go wild. Need it gluten-free? No problem. It’s flexible, forgiving, and honestly, it never fails to deliver that “wow” factor. After one bite, you’ll see why this creamy baked potato soup recipe is my fall comfort food hero—simple, soothing, and completely crave-worthy.
What Ingredients You Will Need
This creamy baked potato soup recipe uses honest, everyday ingredients to build bold flavors and that irresistible, creamy texture. You probably have most of these in your pantry or fridge, and there’s plenty of room for swaps and creative add-ins!
- Russet potatoes, peeled and diced (about 2 lbs / 900g) (classic for their fluffy texture, but Yukon Golds work for extra creaminess)
- Yellow onion, finely chopped (1 medium) (adds sweetness and depth)
- Garlic cloves, minced (2–3 cloves) (for aroma and flavor)
- Unsalted butter (3 tbsp / 42g) (for sautéing; salted is fine, just cut back on added salt)
- All-purpose flour (1/4 cup / 30g) (helps thicken the soup—use gluten-free flour blend if needed)
- Chicken broth (4 cups / 950ml) (vegetable broth works for a vegetarian version)
- Whole milk (2 cups / 480ml) (2% or half-and-half are fine; use unsweetened plant milk for dairy-free)
- Heavy cream (1/2 cup / 120ml) (for extra richness; skip or use more milk for lighter soup)
- Cooked bacon, crumbled (6 slices) (smoky, salty, and totally optional for vegetarians)
- Shredded sharp cheddar cheese (1 1/2 cups / 170g) (I like Cabot or Tillamook for flavor and meltability)
- Sour cream (1/2 cup / 120g) (adds tang and creaminess—Greek yogurt works in a pinch)
- Chives or green onions, sliced (for garnish and freshness)
- Kosher salt and black pepper, to taste
- Optional toppings: More cheese, extra bacon, chopped chives, a sprinkle of smoked paprika, or crispy onions
Ingredient Tips:
- If you’re aiming for gluten-free, use a 1:1 gluten-free flour blend—the soup thickens just as well.
- For dairy-free, almond or oat milk (unsweetened) and dairy-free cheddar are great swaps. I’ve tried Kite Hill cream cheese for tang, and it’s surprisingly good.
- You can use leftover baked potatoes instead of raw—just chop and stir them in after making the base.
- Short on time? Pre-cooked bacon bits work in a pinch, but frying fresh bacon gives the best flavor.
- Vegetarian? Skip the bacon and use smoked paprika or a dash of liquid smoke for that savory note.
This ingredient list is super flexible, so don’t stress if you need to make a swap or two. The magic is in the simple, comforting flavors that come together in every bowl of this creamy baked potato soup recipe.
Equipment Needed
- Large soup pot or Dutch oven: I use my 5-quart enameled Dutch oven for even heat and easy cleanup, but any sturdy soup pot will do.
- Cutting board & chef’s knife: For prepping potatoes and onions. If you have a food processor, it can save you time on the onion.
- Potato masher or immersion blender: Masher gives a chunkier soup, blender makes it ultra-creamy. I love the immersion blender for easy control (just don’t over-blend unless you want it super smooth).
- Measuring cups & spoons: For accurate soup base, especially if you’re tweaking for dietary needs.
- Ladle: Makes serving less messy (and keeps those big potato chunks intact).
- Optional: Skillet for crisping bacon (if not using microwave or pre-cooked bacon), whisk for blending in flour smoothly.
Honestly, you don’t need anything fancy. I’ve made this creamy baked potato soup recipe with thrift store pots and dollar-store ladles—the results are always delicious. If you do use an immersion blender, rinse the blade immediately after use (it can get sticky from the starch). And if you’re on a budget, skip the Dutch oven—the soup pot you’ve got will absolutely work!
How to Make Creamy Baked Potato Soup
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Prep the ingredients (5 minutes): Peel and dice your potatoes into roughly 1/2-inch (1.25cm) cubes for even cooking. Finely chop the onion, mince the garlic, and slice the chives or green onions for topping. If you’re frying bacon, chop it up now.
Tip: Smaller potato pieces cook faster and blend more easily. -
Crisp the bacon (5 minutes): In your soup pot or a separate skillet, cook the bacon over medium heat until crispy. Transfer to a plate lined with paper towels. Pour off most of the bacon fat, leaving about 1 tablespoon in the pot for flavor.
Note: If using pre-cooked bacon, you can skip this step! -
Sauté onions & garlic (3 minutes): Add butter to the pot and melt over medium heat. Toss in chopped onion and cook until softened and translucent, stirring often. Add garlic and cook for 30 seconds until fragrant—don’t let it brown.
Warning: Burnt garlic can make the whole soup taste bitter, so keep an eye on it. -
Add flour & make the roux (2 minutes): Sprinkle flour over the onions and stir continuously for about 1–2 minutes. You want it to bubble and look a bit like wet sand—this thickens your soup later.
Personal tip: Use a whisk at this stage for a super-smooth base. - Pour in broth (2 minutes): Gradually whisk in the chicken broth, scraping up any bits from the bottom. Stir until smooth and no lumps of flour remain.
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Add potatoes and simmer (15 minutes): Stir in the diced potatoes and bring the soup to a gentle boil. Reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until potatoes are fork-tender.
Check: Poke a cube with a fork—it should break apart with no resistance. -
Blend for creaminess (2 minutes): Use a potato masher to mash roughly half the potatoes right in the pot, leaving some chunks for texture. Or, blend about 1/3–1/2 of the soup with an immersion blender for a creamier finish—just don’t overdo it!
Troubleshooting: If soup is too thick now, add a splash more broth or milk. -
Stir in milk, cream, and cheese (2 minutes): Lower the heat to medium-low. Pour in the milk and heavy cream, then add shredded cheddar. Stir until cheese melts completely and the soup is thick and creamy.
Warning: Don’t let it boil once the dairy is in—it can split. - Season & finish (1 minute): Stir in sour cream and half the cooked bacon. Taste and season with salt and black pepper as needed. If you like, a pinch of smoked paprika adds depth.
- Serve & garnish (2 minutes): Ladle into bowls and top with extra cheese, bacon, and a sprinkle of chives or green onions.
Personal efficiency tip: Pre-chop everything and cook bacon while potatoes simmer to save time. If you want to freeze leftovers, hold off on adding sour cream until reheating—it keeps the texture smoother.
Cooking Tips & Techniques for Creamy Baked Potato Soup
- Choose the right potatoes: Russets break down for a creamy soup, while Yukon Golds add buttery flavor and keep their shape. I’ve mixed both for the best of both worlds.
- Don’t rush the simmer: Let the potatoes cook gently until fork-tender. If you crank up the heat, you risk burning the bottom (I’ve learned this the hard way on my first attempt—burnt potato is no fun).
- Control the texture: For a super-smooth soup, blend more; for a chunky, rustic feel, just mash by hand. My family loves a mix of creamy base with some potato chunks.
- Layer your flavors: Sautéing onions and garlic in bacon fat adds depth. If skipping bacon, use a bit of butter or olive oil and add a touch of smoked paprika for that savory note.
- Dairy matters: Add milk and cream slowly on low heat—if you boil after adding dairy, the soup can curdle. Been there, regretted that!
- Cheese it up at the end: Stir cheese in off the heat for the smoothest melt. Adding it too soon can make the soup grainy.
- Multitasking: While potatoes cook, prep your toppings or toast up some crusty bread. That way, everything’s ready at the same time.
- Consistency fix: If your soup ends up too thick, just whisk in a splash of broth or milk. Too thin? Let it simmer uncovered for a few minutes, stirring often.
Most of all, don’t stress! Potato soup is forgiving, and little tweaks only make it more personal. Every batch I make is a bit different, but it’s always delicious—just remember to taste as you go!
Variations & Adaptations
- Gluten-Free: Use a cup-for-cup gluten-free flour blend for thickening, or skip the flour and mash extra potatoes for a naturally thick soup. I’ve tried both—no one could tell the difference!
- Dairy-Free or Vegan: Substitute unsweetened almond or oat milk for dairy, vegan butter for regular, and non-dairy cheese. For creamy tang, Kite Hill plain cream cheese or dairy-free sour cream works beautifully. Omit bacon, or try coconut bacon for a smoky crunch.
- Loaded Veggie: Stir in steamed broccoli florets, roasted cauliflower, or even corn kernels for extra nutrition and color. In spring, I toss in chopped spinach or kale at the end for a fresh twist.
- Spicy Kick: Add a pinch of cayenne pepper, a dash of hot sauce, or roasted jalapeños for heat. My husband swears by a swirl of sriracha on top.
- Low-Carb: Swap half the potatoes for cauliflower florets—once blended, you get the same creamy texture with fewer carbs. My neighbor, who’s watching her carbs, requests this version every fall.
- Different Cooking Methods: For a slow cooker version, toss everything (except dairy and cheese) in and cook on low 6–8 hours, then blend and add dairy at the end. Instant Pot fans: use the “Soup” function, and it’s ready in about 20 minutes after pressure builds.
One of my favorite personal twists? Stirring in a spoonful of Dijon mustard or a splash of white wine vinegar for subtle tang. It brightens up the soup, especially if you’re heavy-handed with the cheese. Don’t be afraid to make this creamy baked potato soup recipe your own!
Serving & Storage Suggestions
This creamy baked potato soup recipe is best served hot and thick, loaded up with all your favorite toppings. I love ladling it into big, deep bowls and piling on extra cheese, bacon, and chives—sometimes even a dollop of extra sour cream for good measure. If you’re feeling fancy, serve it with homemade croutons or a slice of crusty bread for dunking (it soaks up every bit of goodness).
Perfect Pairings: This soup plays well with a crisp green salad, a simple grilled cheese, or even roasted vegetables on the side. For drinks, a glass of cold apple cider or a light white wine is surprisingly good with all the savory flavors.
How to Store: Let leftovers cool completely, then transfer to airtight containers. The soup will keep in the fridge for 4–5 days. It thickens as it sits, so add a splash of broth or milk when reheating (stovetop or microwave, both work). For longer storage, freeze in individual portions—just leave out sour cream until reheating, as it can separate.
Reheating Tips: Warm gently over medium-low heat, stirring often. If using the microwave, cover loosely and stir halfway through. The flavors deepen after a day or two, making leftovers even better—just don’t forget those extra toppings!
Nutritional Information & Benefits
This creamy baked potato soup recipe is hearty and satisfying, but you can tweak it to fit your needs. One serving (about 1 1/2 cups) has roughly:
- Calories: 350–400 (varies with toppings)
- Protein: 12–15g (thanks to cheese, bacon, and milk)
- Carbs: 35–40g (mainly from potatoes—swap in cauliflower for fewer carbs)
- Fat: 18–22g (mostly from cream, butter, and cheese—use low-fat dairy for lighter soup)
Health Benefits: Potatoes are full of potassium, fiber, and vitamin C. Adding broccoli or spinach bumps up the nutrition. For gluten-free and dairy-free diets, the substitutions work well and don’t compromise flavor.
Allergen notes: Contains dairy and gluten (unless adapted). Skip bacon and use veggie broth for a vegetarian version. In my experience, this soup is as comforting as it is nourishing—especially with those little tweaks for your personal needs.
Conclusion
If you’re craving that classic comfort food feeling, this creamy baked potato soup recipe is the answer. It’s easy, fast, and endlessly customizable—plus, it fills your kitchen with those cozy fall aromas that make you want to linger at the table just a little longer.
Don’t be afraid to toss in extra veggies, try a new cheese, or play with the toppings. That’s the beauty of this soup—every bowl can be a little different, and it’s always delicious. Personally, I love how it brings my family together, even on the busiest nights. There’s something about sharing a pot of creamy, cheesy potato soup that just feels like home.
Give this recipe a try and let me know how you make it your own! Leave a comment with your favorite twist, or share a photo if you serve it at your next gathering. Cozy up, dig in, and enjoy every spoonful—you honestly can’t go wrong with this fall favorite.
Frequently Asked Questions
Can I make creamy baked potato soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much.
What’s the best potato for this soup?
Russet potatoes make the soup extra creamy, but Yukon Golds add a buttery flavor and hold up well. I like to use a mix of both for the best texture.
Can I freeze baked potato soup?
Yes, but for best results, leave out sour cream before freezing. Add it when reheating so the soup stays smooth. Thaw in the fridge overnight for easiest reheating.
How can I make this soup vegetarian?
Use vegetable broth instead of chicken, skip the bacon, and try smoked paprika for a savory kick. Add extra veggies like carrots or broccoli for more flavor.
What toppings go best with creamy baked potato soup?
Classic toppings include shredded cheese, crispy bacon, chives, sour cream, and green onions. Croutons, roasted garlic, or even a drizzle of hot sauce are also delicious—get creative!
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Creamy Baked Potato Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This creamy baked potato soup is the ultimate fall comfort food, packed with fluffy potatoes, smoky bacon, sharp cheddar, and a velvety texture. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy weekends and endlessly customizable for any diet.
Ingredients
- 2 lbs russet potatoes, peeled and diced (about 4 large potatoes)
- 1 medium yellow onion, finely chopped
- 2–3 garlic cloves, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 slices cooked bacon, crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Chives or green onions, sliced (for garnish)
- Kosher salt and black pepper, to taste
- Optional toppings: more cheese, extra bacon, chopped chives, smoked paprika, crispy onions
Instructions
- Prep the ingredients: Peel and dice potatoes into 1/2-inch cubes. Finely chop onion, mince garlic, and slice chives or green onions. Chop bacon if frying fresh.
- Crisp the bacon: In a large soup pot or skillet, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Pour off most bacon fat, leaving about 1 tablespoon in the pot.
- Sauté onions & garlic: Add butter to the pot and melt over medium heat. Add onion and cook until softened and translucent, stirring often. Add garlic and cook for 30 seconds until fragrant.
- Add flour & make the roux: Sprinkle flour over onions and stir continuously for 1–2 minutes until bubbling and thickened.
- Pour in broth: Gradually whisk in chicken broth, scraping up any bits from the bottom. Stir until smooth and no lumps remain.
- Add potatoes and simmer: Stir in diced potatoes. Bring to a gentle boil, then reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until potatoes are fork-tender.
- Blend for creaminess: Use a potato masher to mash about half the potatoes in the pot, or blend 1/3–1/2 of the soup with an immersion blender for a creamier texture.
- Stir in milk, cream, and cheese: Lower heat to medium-low. Pour in milk and heavy cream, then add shredded cheddar. Stir until cheese melts and soup is thick and creamy.
- Season & finish: Stir in sour cream and half the cooked bacon. Taste and season with salt and black pepper. Add a pinch of smoked paprika if desired.
- Serve & garnish: Ladle soup into bowls and top with extra cheese, bacon, and chives or green onions.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute unsweetened almond or oat milk and dairy-free cheese. Use vegetable broth and omit bacon for vegetarian. Add extra veggies like broccoli or spinach for more nutrition. Soup thickens as it sits; add broth or milk when reheating. Freeze without sour cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 375
- Sugar: 5
- Sodium: 900
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 3
- Protein: 14
Keywords: potato soup, creamy soup, baked potato soup, fall comfort food, easy soup, 30 minute soup, loaded potato soup, weeknight dinner, gluten free option, vegetarian option
