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–+ servings
Creamy Baked Potato Soup

Creamy Baked Potato Soup That Warms Your Soul

Creamy Baked Potato Soup is the ultimate comfort food, blending tender potatoes, melted cheese, and crispy bacon for a rich, savory experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Russet Potatoes Can substitute with Yukon Gold for a buttery flavor.
  • 6 slices Thick-Cut Bacon Substitute with turkey bacon or omit for vegetarian.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Opt for fresh garlic for the best results.
  • 1/4 cup All-Purpose Flour Use gluten-free flour blend for gluten-free variations.
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian version.
  • 1 cup Whole Milk Almond or oat milk are great dairy-free substitutes.
  • 1 cup Heavy Cream Use extra milk if you prefer a lighter soup.
  • 1 cup Sharp Cheddar Cheese Shredding fresh cheese ensures better melting.
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Green Onions/Chives For garnishing.

Equipment

  • Large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Cook Bacon: Heat a large pot over medium heat, add chopped thick-cut bacon, and cook for about 8–10 minutes until golden and crispy. Remove bacon and set aside, leaving the fat in the pot.
  2. Sauté Aromatics: In the same pot, sauté chopped yellow onion for 5–7 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
  3. Make Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to eliminate the raw flour taste.
  4. Add Broth & Potatoes: Gradually whisk in chicken broth, then add diced russet potatoes. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Blend Soup: Use an immersion blender to blend the soup until partially smooth, leaving some chunks for texture.
  6. Add Cream & Cheese: Stir in milk and cream, let warm. Gradually add shredded cheese, stirring until melted. Season with salt and pepper.
  7. Garnish & Serve: Ladle the soup into bowls, garnish with crispy bacon and chopped green onions or chives, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This soup is meal prep friendly, and leftovers can be refrigerated for up to 4 days or frozen for 2 months.

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