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Creamy Baked Potato Soup
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Loaded baked potatoes have always been one of my favorite steakhouse sides, and this soup takes all those flavors and turns them into a cozy, velvety bowl of comfort. Creamy baked potato soup is topped with classic fixings like crispy bacon, sharp cheddar, sour cream, and fresh chives, for a dish that feels indulgent but is simple enough for weeknights. If this recipe hits the spot, you’ll definitely enjoy other comforting soups like broccoli Cheddar soup and creamy black bean soup.
Why You’ll Love This Recipe
- Rich and velvety texture. Smooth, comforting, and perfect for chilly nights.
- Easy weeknight dinner. Simple ingredients, minimal prep, but feels indulgent and hearty.
- Customizable toppings. Add extra cheese, green onions, or a drizzle of hot sauce for your own twist.
Key Ingredients in This Recipe
- Potatoes – I use russet potatoes in this recipe because they are starchy and blend into the soup well. They fall apart easily and soak up liquid. Unlike waxier potatoes which are good for soups like New England clam chowder where they are cubed. It’s important to cook the potatoes long enough so that they can easily be pierced with a fork and will puree smoothly.
- Leeks – The addition of leeks complement the potatoes adding a more complex flavor to the soup.
- Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
- Bacon – The fat from the bacon is used to sauté the vegetables and create the flavorful base of the soup. The crumbled bacon is served over the soup with Cheddar cheese, chives and sour cream.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Vegetarian: Vegetable stock can be substituted and bacon omitted (use 2 tablespoons of vegetable oil to sauté the onions and leeks instead) for a vegetarian option.
- Toppings: Try adding other toppings like green onions instead of chives, pickled jalapeños or crushed potato chips.
- Cheese: Sharp cheddar is classic topping, but you can use Pepper Jack, Monterey Jack, Colby, or even smoked gouda for extra depth of flavor.
Pro tip
Rather than adding cream to thicken the soup later on the potatoes are cooked in a combination of chicken stock and milk until tender then pureed with an immersion blender.
How to Make Baked Potato Soup (Step-by-step)
How to Make This Recipe in Advance
Baked potato soup keeps well in the fridge for 3–4 days. Reheat gently on the stove, adding a splash of milk or broth if needed to loosen the soup.
FAQ – Frequently Asked Questions
Baked potato soup keeps well in the fridge for 3–4 days. Reheat gently on the stove, adding a splash of milk or broth if needed to loosen the soup.
Vegetable stock can be substituted and bacon omitted (use 2 tablespoons of vegetable oil to sauté the onions and leeks instead) for a vegetarian option.
Yes! Yukon gold or russet potatoes work best for creamy texture, but red potatoes will work too, they just have slightly firmer flesh.
Try adding other toppings like green onions instead of chives, pickled jalapeños, crushed potato chips or pepper Jack cheese.
Other Recipes to Try
If you enjoy this baked potato soup recipe, I recommend giving these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Creamy Baked Potato Soup
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Ingredients:
- ½ pound bacon, cut into ½” thick slices
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 1 leek, whites only, thinly sliced
- 2 cloves garlic, chopped
- 2 pounds russet potatoes, peeled and quartered
- 3 cups whole milk
- 2 cups chicken broth
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ cup sour cream, plus additional as needed for serving
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon chopped chives
Instructions:
- Add the bacon to a large heavy-bottomed soup pot over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate, reserving as much fat in the pan as possible.
- Add the butter and allow to melt then add the onion and leeks. Sauté, cooking until the onion is soft and translucent, about 6 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the potatoes, milk, chicken broth and 2 teaspoons of kosher salt.
- Bring the soup to a boil over medium-high heat, then lower heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- Puree the soup with an immersion blender until smooth or let the soup cool slightly then puree in a blender, working in batches if necessary.
- Return the soup to the pot then stir in the sour cream and ½ cup of the cheese until combined. Season to taste with salt and pepper. Ladle the soup into bowls and top with sour cream, bacon, remaining cheese and chives.
Notes:
Nutrition:
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So tasty! A perfect winter recipe. A baked potato in soup form what could be better 10/10
This soup is so hearty and delicious. Perfect for a winter day!!