Velvety smooth, loaded with cheddar and smoky bacon, this rich creamy baked potato soup is the ultimate cozy comfort food for chilly nights.
There’s something about a big bowl of baked potato soup that feels like coming home…
It’s warm, filling, and layered with simple ingredients that nourish the soul. I first made this soup on a snowy evening when all I had were leftover baked potatoes—and it became an instant classic in our home. The blend of buttery potato, sharp cheddar, and crispy bacon stirred together into one steamy pot created a hug-in-a-bowl experience I keep coming back to.
Whether you’re under the weather, need an easy weeknight dinner, or just want something cozy, this baked potato soup delivers creamy, hearty goodness with every bite.
Key Ingredients
Baked Potatoes
Baking the potatoes beforehand gives them a fluffy interior and rich flavor that you just can’t get from boiling. Russets work best—they break down easily and make the soup thick and smooth.
Butter & Flour
These create a simple roux that thickens the soup and gives it that signature creamy body. Make sure to cook the flour for a minute to eliminate any raw taste.
Chicken Broth
Provides a flavorful base and thins the roux into a pourable, rich soup. Use low-sodium broth so you can control the saltiness.
Milk & Heavy Cream
Milk brings a smooth texture, while a splash of heavy cream adds indulgent richness. For a lighter option, use all milk or swap for half-and-half.
Cheddar Cheese
Mild or sharp cheddar melts into the soup, adding depth, tang, and body. Always shred your cheese fresh for the best melt and texture.
Bacon
Crisped to perfection and crumbled on top, bacon adds smoky, salty crunch that balances the creamy base.
Green Onions or Chives
A fresh finishing touch that brightens each bite with mild onion flavor and a pop of color.
Step-by-Step Instructions
1. Bake the Potatoes
Bake 3–4 medium Russet potatoes at 400°F (200°C) for about 50–60 minutes or until fork-tender. Let cool, then peel and roughly mash or cube depending on your texture preference.
2. Cook the Bacon
In a large pot or Dutch oven, cook chopped bacon until crisp. Remove and set aside on a paper towel-lined plate. Discard all but 1–2 tablespoons of bacon fat.
3. Make the Roux
Add butter to the pot with the reserved bacon fat. Once melted, stir in flour and whisk for 1–2 minutes until bubbly and golden.
4. Add Broth & Milk
Slowly whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 5–7 minutes until thickened.
5. Add Potatoes & Cream
Stir in mashed or cubed baked potatoes and heavy cream. Use an immersion blender for a smoother soup or leave it chunky for more texture.
6. Stir in Cheese
Turn off the heat and stir in shredded cheddar until melted and smooth. Season with salt, pepper, and a pinch of garlic or onion powder if desired.
7. Garnish & Serve
Ladle into bowls and top with crispy bacon, more shredded cheese, and chopped green onions or chives.
Serving Suggestions
Serve hot with a crusty baguette or a side of warm garlic bread. A crisp green salad with vinaigrette balances the richness beautifully.
For toppings, try a dollop of sour cream, a sprinkle of smoked paprika, or even a few roasted jalapeño slices for a little heat.
Storage & Reheating Tips
Refrigeration
Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently.
Freezing
Potato-based soups can separate when frozen, but this one holds up well with a few tricks. Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat slowly while whisking to restore texture.
Pro Tip: Add a splash of cream or milk while reheating to revive its silky consistency.
Why You’ll Love This Soup
This Rich Creamy Baked Potato Soup is everything we love about comfort food—simple, hearty, indulgent, and endlessly customizable. It’s the kind of recipe you’ll crave when you need something warm and soothing, but easy enough to throw together on a weeknight.
Make it once, and it might just become a cold-weather tradition.
Print
Rich Creamy Baked Potato Soup: Comfort in Every Spoonful
- Total Time: ~1 hour 45 minutes (including baking time)
- Yield: 6 servings 1x
Description
Velvety smooth, loaded with cheddar and crispy bacon, this classic baked potato soup is comfort food at its coziest.
Ingredients
4 medium Russet potatoes, baked and peeled
6 slices bacon, chopped
3 tbsp unsalted butter
¼ cup all-purpose flour
2 ½ cups chicken broth (low-sodium)
2 cups whole milk
½ cup heavy cream
1 ½ cups sharp cheddar cheese, shredded
Salt and black pepper, to taste
Optional: ½ tsp garlic powder, ½ tsp onion powder
Toppings: extra cheese, green onions, bacon bits, sour cream
Instructions
Bake the Potatoes
Preheat oven to 400°F (200°C). Bake potatoes for 50–60 minutes until fork-tender. Let cool, then peel and mash or cube.
Cook the Bacon
In a large pot, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave 1–2 tbsp bacon fat in the pot.
Make the Roux
Add butter to the pot. Once melted, whisk in flour and cook for 1–2 minutes until bubbly and golden.
Add Liquids
Slowly whisk in chicken broth and milk, stirring constantly. Simmer until thickened, about 5–7 minutes.
Add Potatoes & Cream
Stir in mashed or cubed potatoes and heavy cream. Use an immersion blender for a smooth texture or leave it chunky.
Finish with Cheese
Turn off heat and stir in cheddar cheese until melted. Season with salt, pepper, and optional garlic/onion powder.
Serve & Garnish
Ladle into bowls and top with extra bacon, cheese, green onions, or sour cream as desired.
Notes
Make-Ahead Tip: Bake potatoes up to 2 days in advance and store them in the fridge to cut down prep time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 460
- Sodium: ~650mg
- Carbohydrates: 32g
FAQ
Can I make it vegetarian?
Yes! Skip the bacon and use vegetable broth. Add sautéed mushrooms or smoked paprika for depth.
Can I use leftover mashed potatoes?
Absolutely! Use about 2 to 2½ cups. The soup may be thicker—adjust with more broth or milk.
Can I use half-and-half instead of cream?
Yes, half-and-half is a great substitute for heavy cream if you want it a bit lighter but still creamy.
How do I thicken the soup more?
Add a tablespoon of cornstarch mixed with water, or mash more potatoes directly into the pot.
Can I make this in a slow cooker?
Yes! Add cooked bacon, baked potatoes, broth, milk, and seasonings to the slow cooker. Cook on low for 4–5 hours, stir in cheese and cream just before serving.