Looking for a hearty, piping-hot soup recipe to keep you warm in the cold weather? This Creamy Baked Potato Soup, topped with cheese and bacon bits, is the perfect soup for the job!
Love soup? Make sure to try my FAVORITE Chicken Noodle Soup too!
One-Pot Creamy Baked Potato Soup
What’s the best way to get through the winter months? I have three words for you: Baked Potato Soup. It’s life-giving! Filled with crumbly bacon bits, grated cheddar cheese, and more, this potato soup is truly the best lunch, quick dinner, and side dish.
But it gets even better. You can prepare, cook, and serve it in just 30 minutes! I don’t know about you, but a thick, creamy soup with multiple servings, is a win in my book.
Recipe Ingredients
Time to make that soup! Here are the ingredients you’ll need to round up before you get started:
- Butter
- Minced Garlic
- All Purpose Flour
- Chicken Bouillon: I like to use Better than Bouillon.
- Chicken Stock: you can use low sodium or reduced fat if you want.
- Milk: 1% or 2% should be good for this recipe. If you want a richer, thicker soup, use whole milk.
- Sour Cream
- Russet Potatoes: you’ll need about 6 medium-sized potatoes – baked, peeled, and cubed.
- Bacon: use 1 pound, cooked and crumbled.
- Cheddar Cheese
- Salt and Pepper: to taste.
- Optional Garnishes: chopped green onions, crumbled bacon, grated cheese.
How to Make Baked Potato Soup
Baked Potato Soup is made in just 4 easy steps! Once you’ve baked and chopped the potatoes, all you really need to do is mix the rest of the ingredients together. Then you get to add your favorite toppings – which is the best part.
Melt Butter & Cook Garlic: In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2 – 3 minutes.
Add Chicken Stock & Milk: Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
Mix in Potatoes, Bacon & Cheese: Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted. Salt and pepper to taste.
Serve and Enjoy: Serve warm and top with any or all optional garnishes.
Tips for Success
Super easy, right? The following are some tips I have, to make sure you get the best results with your soup:
- Which Potatoes to Use: I prefer Russet Potatoes in this recipe, as they aren’t waxy and work better in this soup.
- Leaving the Potato Skin On: can add great texture to the soup, so don’t be afraid to try that!
- For Smooth, Creamy Soup: if you want an ultra-smooth soup consistency, you could blend/puree it for a couple of minutes.
- To Bake the Potatoes: scrub the potatoes, wrap them in foil, place them on a baking sheet, and bake at 400°F for 45 minutes, or until fork tender.
- Bake the Potatoes Ahead of Time: as a time saver, you can bake the potatoes in advance of cooking the soup.
Topping Ideas
What should you top this creamy potato soup with? Here’s some inspiration for you:
- Bacon Bits: bacon makes everything better, so crumble up some more pieces to toss in your soup.
- Shredded Cheddar Cheese: it adds another layer of cheesy flavor.
- Sour Cream: another dollop on top is a wonderful addition to this soup.
- Green Onions: add extra crunch to every yummy bite!
- Chives: make a great garnish too.
How to Store and Reheat Baked Potato Soup
You can store this soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen in an airtight container for 2-3 months.
When you want to enjoy it again, heat it on the stovetop on low until it reaches the desired temperature, or just pop it in the microwave for a minute. If the soup is too thick, pour some extra chicken broth in.
Print
Baked Potato Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: serves 8
- Category: Soup
- Method: Dutch Oven
- Cuisine: American
Description
Looking for a hearty, piping-hot soup recipe to keep you warm in the cold weather? This Baked Potato Soup, topped with cheese and bacon bits, is the perfect soup for the job!
Ingredients
- 2/3 cup butter
- 1 teaspoon minced garlic
- 2/3 cup all purpose flour
- 2 teaspoons chicken bouillon (I like to use Better than Bouillon)
- 2 cups chicken stock
- 4 cups milk
- 2 cups sour cream
- 6 medium russet potatoes, baked, peeled, and cubed
- 1 pound bacon, cooked and crumbled
- 1 cup grated cheddar cheese
- Salt and pepper to taste
- Optional garnishes: chopped green onions, crumbled bacon, grated cheese
Instructions
- In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2 – 3 minutes.
- Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
- Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted. Salt and pepper to taste.
- Serve warm and top with any or all optional garnishes.
Notes
Store airtight in the refrigerator for up to 3 days.
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I am making this for the second time tonight. This time I’ll use Yukon Golds but I can’t imagine it being any better than the first time we had it!! It is a really tasty thick soup and we love it!! Thank you for sharing your creation with us!
So so glad you liked it! It’s really a favorite of ours!
I made this last night. I used baked Yukon Gold potatoes. Delicious!
So glad you liked it!
My family is not big on sour cream. Thoughts on using cream cheese instead?
You don’t taste the sour cream in this at all so they won’t even know it’s there, and I think the cream cheese might make it a little too heavy. But if you would like you could sub in half cream cheese and start there!
Can this be made in a crock pot?
This recipe is written for the stove top. You could definitely make it up to step #2 and then let it cook in the slow cooker. It won’t thicken up quite the same, so I would also recommend using a little less chicken broth.
Have you ever tried it with Yukon Gold potatoes?
For me; I Always use Yukon Gold potatoes in soups. (my personal choice )
I first scrub / wash them, cut into bite size pieces & then boil them (just until fork tender) first before adding to my soups.
I baked the Yukon Gold potatoes before cutting them up. It was delicious!
Can’t wait to try this! My family traditionally has baked potato soup and ham sandwiches on Christmas Eve. A few years ago the soup switched over to baked potato soup but the recipe is too over-the-top for me as it is extremely thick and heavy. This recipe sounds perfect!