Creamy Baked Potato Soup: My Hearty Weeknight Bowl (Print Version)

Creamy Baked Potato Soup is pure comfort! Loaded with cheesy goodness and fluffy potatoes, this recipe is a warm hug in a bowl, perfect for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 90 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Base & Potatoes

01 - 4 large Russet potatoes
02 - 8 slices thick-cut bacon

→ Dairy & Flavor Builders

03 - 4 tbsp unsalted butter
04 - 1/4 cup all-purpose flour
05 - 4 cups low-sodium chicken broth
06 - 3 cups whole milk
07 - 2 cups sharp cheddar cheese, freshly grated (divided)
08 - 1/2 cup sour cream

→ Seasonings & Aromatics

09 - 1 medium yellow onion, finely diced
10 - 3 cloves garlic, minced
11 - Salt and freshly ground black pepper, to taste

→ Finishing Touches & Toppings

12 - 1/4 cup fresh chives or green onions, chopped

# Instructions:

01 - First things first, get those potatoes ready! I like to scrub my russets really well, then poke 'em all over with a fork – this helps the steam escape, preventing any potato explosions in the oven, trust me, I learned that the hard way! Rub them lightly with a tiny bit of olive oil and a sprinkle of salt. Pop them into a 400°F (200°C) oven and bake for about an hour, or until they’re super tender. You want them soft enough to practically fall apart. This is where the magic starts for a truly creamy baked potato soup.
02 - While your potatoes are baking, let's get that bacon going. Dice up your thick-cut bacon into small pieces and toss them into a large pot or Dutch oven over medium heat. Cook until they’re beautifully crispy and all that glorious fat has rendered out. This usually takes me about 8-10 minutes. Once they’re perfect, use a slotted spoon to scoop them out onto a paper towel-lined plate. Don’t wipe out the pot! We need that bacon fat for the next step, it’s liquid gold for our Creamy Baked Potato Soup.
03 - Now for the base of our Creamy Baked Potato Soup. Leave about 2-3 tablespoons of bacon fat in the pot, draining any excess. Add your unsalted butter and let it melt. Toss in the diced onion and cook until it's softened and translucent, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant – oh, the smell is just heavenly! Sprinkle in the flour, whisking constantly for 1-2 minutes. You want to cook out that raw flour taste, so it should look like a pale paste, almost like wet sand.
04 - Gradually, I mean *gradually*, whisk in the chicken broth, making sure there are no lumps. This is where I always focus, because a lumpy soup is just… sad. Then, slowly pour in the whole milk, continuing to whisk until everything is smooth and starting to thicken. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 10-15 minutes. It should coat the back of a spoon beautifully. Season with a good pinch of salt and pepper here, taste as you go!
05 - By now, your baked potatoes should be done and cooled enough to handle. Scoop out the fluffy potato flesh into the simmering soup base, leaving the skins behind. Use a potato masher to break up the potatoes directly in the pot – I like mine a little chunky, but you can go smoother if you prefer. Stir in about two-thirds of your sharp cheddar cheese, letting it melt into the creamy goodness. The soup will become even thicker and more luxurious. This is where the Creamy Baked Potato Soup really comes alive!
06 - Finally, stir in the sour cream until it’s fully incorporated. Taste one last time and adjust seasonings if needed. Ladle your warm, comforting Creamy Baked Potato Soup into bowls. Top each serving with the crispy bacon bits you saved, the remaining shredded cheddar, and a generous sprinkle of fresh chives or green onions. It looks so inviting, smells incredible, and is just ready to be devoured. This is what pure comfort tastes like!

# Notes:

01 - Always cook your roux for at least 1-2 minutes to eliminate that raw flour taste – a mistake I made early on!
02 - Reheat gently on the stovetop to prevent the sauce from separating, adding a splash of milk if needed.
03 - For a vegetarian version, swap chicken broth for vegetable broth and omit the bacon, using olive oil for sautéing.
04 - Serve with a crusty baguette and a simple side salad for a complete, comforting meal.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - baking sheet
03 - potato masher
04 - whisk
05 - slotted spoon

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 18g

Back