Creamy Baked Potato Soup
Creamy baked potato soup is the ultimate comfort food. After making this many times, I’ve discovered the trick to the creamiest texture is blending the baked potatoes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Baked Macaroni and Cheese and Easy Breakfast Enchiladas.
Why This Creamy Baked Potato Soup Is Pure Comfort
- The creamiest texture without heavy cream
- Crispy bacon and chives for extra flavor
- Perfect for cozy nights in or meal prepping
What You'll Need for Creamy Baked Potato Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 large baking potatoes
- 4 slices bacon
- 1 onion
- 2 cloves garlic
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Salt
- Black pepper
- Garlic powder (optional)
- Chives (for garnish)
- Optional: Sour cream
- Optional: Shredded cheese
- Optional: Crumbled bacon
đź“ť Ingredient Notes
- Potatoes: Russet or Yukon Gold work best.
- Bacon: Use thick-cut bacon for more texture.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending potatoes easy and mess-free. → See on Amazon
- Baking Sheet — Ensures even baking of potatoes. → See on Amazon
How to Make Creamy Baked Potato Soup
- Bake Potatoes: Prick potatoes with a fork, rub with olive oil, and bake at 425°F (220°C) for 45-60 minutes or until tender.
- Cook Bacon: Cook bacon in a large pot until crispy. Remove and set aside, but keep the grease.
- Sauté Onion and Garlic: Add onion to the pot and cook until soft. Add garlic and cook for another minute.
- Blend Potatoes: Cut potatoes in half, scoop out the flesh, and blend with chicken broth until smooth.
- Combine Ingredients: Add blended potatoes, milk, salt, and pepper to the pot. Stir until heated through.
- Serve: Ladle into bowls, top with bacon and chives, and serve.
Cook's Tips for Perfect Creamy Baked Potato Soup
- Common mistake and fix: Don't overcook the potatoes or they'll become watery. If it happens, add a bit more milk to restore the creamy texture.
- : For a smoother soup, blend the potatoes until completely smooth.
- : For a lighter soup, use low-sodium chicken broth and low-fat milk.
Storing & Reheating Creamy Baked Potato Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Potatoes can be baked and blended up to a day ahead. Store in the fridge until ready to use.
Freezing Creamy Baked Potato Soup
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika.
- Best substitution: Substitute chicken broth with vegetable broth for a vegetarian version.
- Make-ahead: Potatoes can be baked and blended up to a day ahead. Store in the fridge until ready to use.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more milk or broth.
Want to level up this recipe?
Slow Cooker — Can cook the soup while you're away, ensuring a hot meal is ready when you get home. → Check price on Amazon
Creamy Baked Potato Soup
Ingredients
Main Ingredients
- 6 large baking potatoes
- 4 slices bacon
- 1 onion
- 2 cloves garlic
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Seasonings
- Salt
- Black pepper
- Garlic powder (optional)
- Chives (for garnish)
Optional Toppings
- Sour cream
- Shredded cheese
- Crumbled bacon
Instructions
- Bake Potatoes: Prick potatoes with a fork, rub with olive oil, and bake at 425°F (220°C) for 45-60 minutes or until tender.
- Cook Bacon: Cook bacon in a large pot until crispy. Remove and set aside, but keep the grease.
- Sauté Onion and Garlic: Add onion to the pot and cook until soft. Add garlic and cook for another minute.
- Blend Potatoes: Cut potatoes in half, scoop out the flesh, and blend with chicken broth until smooth.
- Combine Ingredients: Add blended potatoes, milk, salt, and pepper to the pot. Stir until heated through.
- Serve: Ladle into bowls, top with bacon and chives, and serve.
Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika.
- Best substitution: Substitute chicken broth with vegetable broth for a vegetarian version.
- Make-ahead: Potatoes can be baked and blended up to a day ahead. Store in the fridge until ready to use.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more milk or broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: Potatoes can be baked and blended up to a day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 370
- Protein: 12g
- Fat: 16g
- Carbs: 45g
- Fiber: 5g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Potato Soup FAQs
Overcooking the potatoes can cause them to release too much starch, making the soup watery. If this happens, add a bit more milk to restore the creamy texture.
Yes, cook the bacon and sauté the onions and garlic on the stovetop. Then, combine all ingredients in the slow cooker and cook on low for 4-6 hours.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
While you can bake the potatoes in the air fryer, the rest of the soup should be made on the stovetop or in the slow cooker for best results.
You can use ham, prosciutto, or even omit the meat for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Creamy Baked Potato Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
