Creamy Baked Potato Soup: A Comforting Bowl (Print Version)

Warm up with our Creamy Baked Potato Soup recipe! It's rich, loaded with flavor, and feels like a hug in a bowl. Perfect for chilly evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Meat

# Ingredients:

→ Soup Base Essentials

01 - 4-5 medium Russet potatoes, scrubbed and diced (about 5 cups)
02 - 6 slices bacon, diced
03 - 4 tablespoons unsalted butter
04 - 1/4 cup all-purpose flour
05 - 4 cups chicken broth (low-sodium preferred)

→ Creamy Goodness

06 - 2 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup sharp cheddar cheese, freshly grated (plus more for garnish)
09 - 1/2 cup sour cream (plus more for garnish)

→ Flavor Boosters & Seasonings

10 - 1/4 cup green onions (scallions), chopped (plus more for garnish)
11 - Salt to taste
12 - Freshly ground black pepper to taste

→ Optional Extras

13 - A pinch of smoked paprika
14 - Crusty bread for serving

# Instructions:

01 - First things first, get those potatoes ready for our creamy baked potato soup. I usually scrub about 4-5 medium Russet potatoes, then dice them into roughly ½-inch cubes. You don't need to peel them if you like a bit of rustic texture, but I usually do for a smoother soup. While you're at it, dice your bacon into small pieces. This is where the magic begins, honestly, the smell of bacon already gets me excited for this dish!
02 - Now, grab a big pot or Dutch oven – my trusty one is always out for this. Cook the diced bacon over medium heat until it's super crispy. This is important, hon! Remove the bacon with a slotted spoon, leaving about 2-3 tablespoons of that glorious bacon fat in the pot. Don't drain it all! That's flavor gold for starting this rich potato soup. Add your butter to the bacon fat and let it melt. Once it's bubbly, whisk in the flour. This is your roux, the thickening agent! Cook it for about 1-2 minutes, stirring constantly, until it's a light golden color and smells a bit nutty. I always worry I'll burn it here, so I keep the heat moderate.
03 - Slowly, and I mean slowly, whisk in the chicken broth to your roux. Keep whisking to avoid lumps—I've had some lumpy soup disasters, and trust me, it's not ideal. Once that's smooth, stir in the diced potatoes. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are fork-tender. This step smells so good, like a warm, savory hug already forming for the soup.
04 - Once the potatoes are tender, it's time to get creamy! Stir in the whole milk and heavy cream. Let the soup heat through gently, but don't bring it to a rolling boil—we don't want the dairy to curdle, right? This is where our creamy baked potato soup truly comes to life. Now, for the fun part: grab a potato masher or an immersion blender. I usually mash about half the potatoes right in the pot, leaving some chunks for texture. If you like it super smooth, blend more. This is your soup, make it how you like it!
05 - Remove the pot from the heat and stir in most of the shredded sharp cheddar cheese until it's completely melted and smooth. Season generously with salt and freshly ground black pepper. Taste it! This is crucial. Does it need more salt? A little more pepper? Remember, you're the chef here. I always add a bit more salt than I think it needs with potatoes. This makes the potato soup rich and cheesy, exactly what we want.
06 - Ladle your luscious creamy baked potato soup into bowls. Now for the best part: toppings! Sprinkle generously with the reserved crispy bacon bits, a dollop of sour cream (or two, I won't judge!), some more shredded cheddar cheese, and a sprinkle of chopped green onions. Honestly, the more toppings, the better. It looks so inviting, smells incredible, and tastes like pure comfort. Enjoy your homemade creamy baked potato soup, you earned it!

# Notes:

01 - Never boil the soup vigorously after adding dairy; it can curdle! A gentle simmer is all you need. I learned that the hard way with a split soup once, sigh.
02 - Always grate your own cheese for melting. The pre-shredded stuff just doesn't melt as smoothly and can make your soup grainy, which is a total bummer.
03 - Don't be afraid to season! Potatoes absorb a lot of salt, so taste and adjust as you go. A bland potato soup is a sad potato soup.
04 - For an extra smoky kick, try adding a tiny pinch of smoked paprika along with your salt and pepper. It makes it special for this soup!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - potato masher (optional immersion blender)

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

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