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–+ servings
Baked potato soup 1

Creamy Baked Potato Soup

This hearty baked potato soup transforms the humble spud into a bowl of pure comfort that rivals any restaurant version. With velvety texture, tender potato chunks, and savory bacon bits, it creates a deeply satisfying meal that's surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Potato Baking Time 1 hour
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 bowls
Calories 385 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Slotted Spoon
  • Whisk

Ingredients
  

Soup Base

  • 4 large russet potatoes about 2 pounds, baked and cooled, cut into 1/2-inch cubes
  • 8 slices bacon chopped
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth low-sodium preferred
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese plus more for garnish

Toppings

  • 3 green onions thinly sliced
  • 1/2 cup sour cream for serving

Instructions
 

  • If starting with raw potatoes, preheat your oven to 400°F (200°C). Scrub potatoes clean, prick several times with a fork, and bake directly on the oven rack for 45-60 minutes until tender. Let cool, then cut into 1/2-inch cubes, leaving the skin on.
  • In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving about 3 tablespoons of bacon fat in the pot.
  • Add the diced onion to the bacon fat and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  • Gradually whisk in the chicken broth, ensuring no lumps remain. Add milk, heavy cream, thyme, and smoked paprika. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, being careful not to boil.
  • Gently fold in the cubed baked potatoes and continue to simmer for 10-15 minutes, allowing the flavors to meld. For a thicker consistency, mash some of the potato cubes against the side of the pot.
  • Stir in the shredded cheddar cheese until completely melted and incorporated.
  • Just before serving, stir in half of the cooked bacon and most of the green onions, reserving some for garnish. Taste and adjust seasonings as needed.
  • Serve hot with a dollop of sour cream, remaining bacon bits, green onions, and additional shredded cheese as garnish.

Notes

For a time-saving hack, microwave potatoes for 8-10 minutes instead of baking them in the oven.
Keep the soup at a gentle simmer after adding dairy to prevent separation.
This soup often tastes even better the next day as flavors continue to develop overnight.
For meal prep, prepare the base without dairy, refrigerate, then add cream and cheese when reheating.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 12gFat: 26gSodium: 685mgFiber: 3g
Keyword Potato Soup, Baked Potato Soup, Comfort Food, Creamy Soup, Loaded Potato
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