The Best Thick and Creamy Baked Potato Soup
There’s nothing quite like a bowl of The Best Thick and Creamy Baked Potato Soup to warm you up on a chilly day! This soup is everything you crave in a comfort food—rich, velvety, and loaded with hearty potatoes in every spoonful. It’s the perfect mix of creamy goodness with just the right amount of seasoning, making each bite irresistible. Whether you’re looking for a cozy dinner or a crowd-pleasing dish, this soup is sure to hit the spot. Grab your favorite toppings and get ready to make a pot of pure comfort!
INGREDIENTS YOU’LL NEED:
- 4 Russet Potatoes (or Yukon Gold) (scrubbed, poked holes, and wrapped in foil): These potatoes are great for baking because they become fluffy inside. Russet potatoes have a thick skin, while Yukon Golds are creamier. Both will make your soup hearty. Just scrub them clean, poke some holes for steam, and wrap them in foil before baking.
- ½ lb Bacon (chopped): Crispy bacon adds a delicious smoky flavor. Chop it into small pieces so it cooks evenly, and let the fat add richness to your soup.
- 1 Yellow Onion (chopped): Yellow onions have a nice sweetness and mild flavor, perfect for soups. Chop it up finely so it cooks well and mixes in nicely.
- 2 Cloves Garlic (minced): Fresh garlic gives your soup a wonderful aroma and taste. Mince the cloves to release their flavor and make sure they blend in.
- ⅓ Cup Flour: All-purpose flour helps thicken the soup and gives it a creamy texture. You’ll use it to make a roux with sautéed onions and garlic.
- 2 Cups Chicken Stock (or vegetable stock): Chicken stock (or vegetable stock if you prefer) provides a tasty base for the soup. It adds depth and richness to the overall flavor.
- 1 Cup Sour Cream: Sour cream adds creaminess and a little tang. It balances the richness of the other ingredients and makes the soup smooth.
- 2 Cups Milk: Whole milk gives the soup a creamy consistency. It works well with the other dairy ingredients for a rich feel.
- 1 Cup Heavy Cream: Heavy cream makes the soup extra rich and velvety. It’s what gives the soup that luxurious texture you want.
- 1 Cup Cheddar Cheese: Regular cheddar cheese adds a nice flavor to the soup. Grate it so it melts easily into the mix.
- 1 Cup Sharp Cheddar Cheese: Using both regular and sharp cheddar cheese gives the soup more flavor. The sharp cheddar adds a tasty kick.
- Salt and Black Ground Pepper (to taste): Salt and pepper are key for seasoning. They bring out all the other flavors in the soup, so adjust them to your liking.
- Green Onion (for garnish) (finely chopped): Finely chopped green onions add a fresh crunch and a splash of color on top. They also give a mild onion flavor that brightens up the dish.
WHY SMOKY BACON POTATO SOUP WILL BE A FAMILY FAVORITE?
- Super Creamy and Tasty: The rich, thick texture, cheesy flavor, and crispy bacon make it a comforting meal that everyone will enjoy.
- Fun Toppings: Everyone can add their favorite toppings like green onions, extra cheese, or sour cream to make their bowl just how they like it.
- Easy to Make: This soup is quick and simple to prepare, making it a perfect choice for a busy weeknight dinner that fills everyone up!
HOW TO PREPARE CREAMY POTATO SOUP?
Time needed: 30 minutes
- Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place the scrubbed and poked Russet or Yukon Gold potatoes wrapped in foil on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. Once done, let them cool slightly, then unwrap and chop them into bite-sized pieces. - Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Leave about 4 tablespoons of bacon grease in the pot.
- Sauté the Vegetables:
In the same pot with the remaining bacon grease, add the chopped onion. Sauté for 4-5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant. - Add the Liquid:
Sprinkle the flour over the sautéed onions and garlic, stirring to combine. Cook for about 1 minute to remove the raw flour taste. - Add the Liquid:
Gradually whisk in the chicken stock (or vegetable stock), making sure to scrape up any bits stuck to the bottom of the pot. This will help thicken the soup. Bring the mixture to a simmer. - Combine with Potatoes:
Gently fold in the chopped baked potatoes. Stir to combine and heat through. - Incorporate the Creams and Cheese:
Reduce the heat to low and stir in the sour cream, milk, and heavy cream. Mix well to combine. Gradually stir in the cheddar cheese and sharp cheddar cheese until melted and the soup is creamy. Bring the soup to a simmer and season with salt and black pepper to taste. Turn the heat off just be careful not to bring the soup to a rapid boil so the cream doesn’t separate and become grainy. - Add the Bacon:
Add back the bacon. Ladle the soup into bowls and top with the crispy bacon and finely chopped green onions for garnish. - Serve:
Enjoy! Serve hot and enjoy your delicious baked potato soup!
Tips: For an extra kick, you can add some hot sauce or cayenne pepper. You can also customize this soup by adding other toppings like crumbled bacon, more cheese, or even sour cream.
FAQ – FREQUENTLY ASKED QUESTIONS:
Russet potatoes and Yukon Gold are the best options because they have a creamy texture that makes the soup thick and smooth.
To thicken the soup, you can add more flour to the roux or blend a portion of the soup and then stir it back in.
Make sure to stir the flour constantly when adding it to the cooked onions and garlic. Slowly whisk in the stock to help keep the mixture smooth.
You can use an immersion blender directly in the pot to blend some of the soup or transfer a portion to a regular blender, then mix it back in to reach your desired creaminess.
To prevent curdling, add the dairy ingredients at the end and make sure to cook the soup on low to medium heat and avoid bringing it to a rapid boil once you add the dairy ingredients.
THICK AND CREAMY POTATO SOUP RECIPE ADD-INS AND VARIATIONS:
- Make it Vegetarian: Skip the bacon and use a smoky spice like paprika or a plant-based bacon substitute. Also, use vegetable stock instead of chicken stock to keep it meat-free.
- Dairy-Free Option: Swap the milk, heavy cream, and sour cream with non-dairy options like almond milk, coconut milk, or oat milk. Use dairy-free cheese or nutritional yeast to keep it creamy.
- Loaded Baked Potato Soup: Turn it into a fully loaded version by adding extras like diced ham, chopped broccoli, or sautéed mushrooms—just like your favorite baked potato.
- Gluten-Free Version: Replace the flour with cornstarch or a gluten-free flour blend to thicken the soup, and make sure you’re using gluten-free stock.
- Spicy Kick: Add some heat with diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to give the soup a spicy twist.
- Lighten It Up: Use evaporated milk instead of heavy cream, and choose low-fat cheese and sour cream. You can also toss in some extra veggies like spinach or kale to make it healthier.
WHAT IS COMMONLY SERVED WITH CHEESY BAKED POTATO SOUP?
Potato soup goes great with a few simple sides. A fresh green salad adds a nice crunch, while crusty bread, like a baguette or dinner rolls, is perfect for dipping into the soup. Grilled cheese sandwiches or garlic bread also work well, adding some extra flavor and texture. For toppings, you can’t go wrong with bacon bits, shredded cheese, or a sprinkle of green onions to make the soup even tastier. These sides and toppings help balance the creamy soup and make the meal feel complete.
HOW DO YOU STORE AND REHEAT LEFTOVER CREAMY LOADED BAKED POTATO SOUP?
To store leftover potato soup, let it cool, then put it in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, warm it on the stovetop over low to medium heat, stirring now and then to keep it smooth. If the soup seems too thick, just add a little milk or broth to thin it out. You can also reheat it in the microwave in short bursts, stirring in between to make sure it heats evenly.
CAN LEFTOVERS BE FROZEN FOR LATER CONSUMPTIONS?
Freezing is not recommended for this soup since the dairy ingredients can separate, causing the texture to become grainy when reheated.
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
Comfort Food Italian Wedding Soup: This soup brings together tender meatballs, hearty greens, and delicate pasta in a rich, flavorful broth. Whether you’re cozying up on a chilly evening or craving something warm and satisfying, this classic soup feels like a hug in a bowl.
Easy Creamy Broccoli Cauliflower Vegetarian Soup: It’s perfect for chilly days or when you want something cozy. With lots of veggies and yummy flavors, this soup is both comforting and delicious.
Creamy Potato Leek Soup: This velvety blend of tender potatoes, delicate leeks, and rich cream is a testament to the simple, yet sublime, power of good, honest ingredients.
The Best Thick and Creamy Baked Potato Soup
Equipment
- Large Dutch Oven or Stock Pot
Ingredients
- 4 Russet Potatoes (or Yukon Gold)(scrubbed)(poked holes and wrapped in foil)
- ½ lbs. Bacon (chopped)
- 1 Yellow Onion (chopped)
- 2 Cloves Garlic (minced)
- ⅓ Cup Flour
- 2 Cups Chicken Stock (or vegetable stock)
- 1 Cup Sour Cream
- 2 Cups Milk
- 1 Cup Heavy Cream
- 1 Cup Cheddar Cheese
- 1 Cup Sharp Cheddar Cheese
- Salt and Black Ground Pepper (to taste)
- Green Onion (for garnish) (finely chopped)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the scrubbed and poked Russet or Yukon Gold potatoes wrapped in foil on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. Once done, let them cool slightly, then unwrap and chop into bite-sized pieces.
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Leave about 4 tablespoons of bacon grease in the pot.
- Sauté the Vegetables: In the same pot with the remaining bacon grease, add the chopped onion. Sauté for 4-5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring to combine. Cook for about 1 minute to remove the raw flour taste.
- Add the Liquid: Gradually whisk in the chicken stock (or vegetable stock), making sure to scrape up any bits stuck to the bottom of the pot. This will help thicken the soup. Bring the mixture to a simmer.
- Combine with Potatoes: Gently fold in the chopped baked potatoes. Stir to combine and heat through.
- Incorporate the Creams and Cheese: Reduce the heat to low and stir in the sour cream, milk, and heavy cream. Mix well to combine. Gradually stir in the cheddar cheese and sharp cheddar cheese until melted and the soup is creamy. Bring the soup to a simmer and season with salt and black pepper to taste. Turn the heat off just be careful not to bring the soup to a rapids boil so the cream doesn’t separate and become grainy.
- Serve: Ladle the soup into bowls and top with the crispy bacon and finely chopped green onions for garnish.
- Enjoy! Serve hot and enjoy your delicious baked potato soup!
- Tips: For an extra kick, you can add some hot sauce or cayenne pepper. You can also customize this soup by adding other toppings like crumbled bacon, more cheese, or even sour cream.