Cozy Creamy Baked Potato Soup Recipe For Fall Comfort
Comfort arrives in a steaming bowl of hearty creamy baked potato soup that warms you from the inside out.
Cold winter nights become magical when this silky, soul-soothing recipe hits the table.
Potatoes roasted to golden perfection create a rich, velvety base bursting with deep flavor.
Crispy bacon bits and chives add delightful texture and sharp notes to each spoonful.
Cheese melts seamlessly into the soup, creating luxurious depth that makes every bite irresistible.
This recipe promises a delectable experience that turns an ordinary meal into an extraordinary culinary moment.
Grab a ladle and savor the pure comfort of homemade goodness waiting to embrace you.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 410 kcal
Servings: 7
Ingredients for Creamy Baked Potato Soup
For Base and Flavor:
Russet Potatoes: Starchy potatoes that create a creamy, smooth soup texture and provide hearty substance.
Chicken Broth: Adds depth and savory foundation to the soup's overall flavor profile.
Yellow Onion: Brings sweet, aromatic undertones that complement the potato's richness.
Garlic: Introduces robust, pungent notes that enhance the soup's complexity.
For Creaminess and Thickness:
Half-and-Half: Creates luxurious, velvety consistency and adds rich dairy smoothness.
Sour Cream: Contributes tangy richness and helps create a silky, decadent texture.
Butter: Provides additional richness and helps develop a smooth base.
All-Purpose Flour: Acts as a thickening agent to create a hearty, substantial soup.
For Toppings and Seasoning:
Bacon: Delivers smoky, crispy element that adds intense flavor and textural contrast.
Cheddar Cheese: Introduces sharp, melty goodness that complements the soup's creamy base.
Black Pepper: Adds subtle heat and complexity to the overall flavor profile.
Salt: Enhances and balances all other ingredients' flavors.
Chives: Provides fresh, mild onion-like garnish that brightens the soup's appearance and taste.
Tools for Making Creamy Baked Potato Soup
Large skillet: Perfect for cooking crispy bacon and creating rich flavor base.
Saucepan: Essential for boiling potatoes and preparing the soup's creamy foundation.
Cheese grater: Needed to shred fresh cheddar cheese for melting and topping.
Paper towel-lined plate: Helps drain excess grease from crispy bacon.
Wooden spoon or spatula: Great for stirring roux, mixing ingredients, and preventing sticking.
Cutting board: Used for chopping onions, peeling potatoes, and preparing garnishes.
Sharp knife: Helps cube potatoes and chop chives cleanly.
Measuring cups and spoons: Ensures accurate ingredient quantities for consistent results.
How to Prepare Creamy Baked Potato Soup
Bacon Prep Crisp up smoky bacon in a skillet until perfectly golden and crunchy. Let it rest on paper towels to drain excess oil, preserving its delightful crunch.
Potato Foundation Dice tender potatoes into bite-sized chunks. Boil them in salted water until they're soft and pillowy, creating the soup's hearty base.
Flavor Builders Sauté sweet onions in bacon drippings until they turn translucent and fragrant. Add a whisper of garlic for an extra flavor punch.
Creamy Transformation Whisk butter and flour into a silky roux, then slowly stream in rich chicken broth and velvety half-and-half. Let the mixture simmer gently, developing depth and smoothness.
Finishing Touches Fold in the tender potatoes and a dollop of tangy sour cream. Sprinkle in sharp cheddar cheese, stirring until it melts into a luxurious, creamy embrace.
Serving Magic Ladle the soup into warm bowls. Crown with crispy bacon bits, a sprinkle of fresh chives, and an extra handful of cheese for a truly indulgent experience.
Flavor Tweaks for Creamy Baked Potato Soup
Tips and Twists to Elevate Your Bowl
Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious soup texture that melts in your mouth.
Swap traditional bacon for pancetta or smoked turkey bacon for a unique flavor profile that still brings that irresistible crunch.
Experiment with different dairy options like Greek yogurt or cream cheese to create unexpected richness and depth in your soup base.
Sneak in extra nutrition by adding roasted cauliflower, diced carrots, or sweet corn kernels for added color and flavor complexity.
Kick up the heat with a dash of smoked paprika, cayenne pepper, or a sprinkle of red pepper flakes to give your soup a warm, exciting twist.
Ways to Serve Creamy Baked Potato Soup
Cozy Comfort Bowl: Ladle this velvety soup into deep ceramic bowls for a warm, inviting presentation that feels like a hug in a dish.
Rustic Bread Companion: Serve alongside crusty sourdough or garlic toast to soak up every delicious, creamy spoonful of the rich potato soup.
Hearty Lunch Ensemble: Pair with a light green salad topped with crisp apple slices and a tangy vinaigrette to balance the soup's creamy richness.
Game Day Crowd-Pleaser: Transform this soup into a casual appetizer by serving in small mugs or shot glasses, garnished with bacon bits for a crowd-pleasing party starter.
Storing Creamy Baked Potato Soup for Meals
Soup Survival Guide: Storing & Enjoying
Refrigerator Revival: Store leftover soup in airtight containers for 3-4 days. Cool completely before sealing to maintain maximum flavor and prevent bacterial growth.
Freezer-Friendly Strategy: Portion soup into freezer-safe containers, leaving slight space for expansion. Freeze up to 2 months. Thaw overnight in refrigerator before reheating gently.
Smart Reheating Technique: Warm soup slowly on stovetop over medium-low heat, stirring frequently. Add splash of chicken broth if soup seems too thick. Avoid microwave to prevent cheese separation and grainy texture.
Refresh & Revive Trick: When reheating, sprinkle fresh cheese on top and add crispy bacon bits just before serving. This method restores original creamy consistency and boosts flavor profile.
Comfort meets elegance in this hearty potato soup crafted with rich cream and savory bacon. Classic ingredients blend seamlessly, promising warmth and satisfaction for those seeking a soul-soothing meal.
Ingredients
Scale
4 large russet potatoes (approximately 2 lbs or 907 g)
6 slices thick-cut bacon
2 cups grated cheddar cheese
3.5 cups chicken broth (or vegetable broth)
2.5 cups half-and-half (or milk)
1 large yellow onion (chopped)
3 cloves garlic (minced)
0.75 cup sour cream
2 tbsps butter
0.25 cup all-purpose flour
0.5 tsp black pepper
0.75 tsp salt
Chopped chives (optional, for garnish)
Instructions
Bacon Preparation: Sizzle bacon in a skillet until crisp and golden, then transfer to a paper towel-lined plate to drain excess fat.
Potato Cooking: Dice potatoes into uniform cubes, submerge in salted cold water, and boil until fork-tender. Drain and set aside.
Aromatic Base: Utilize bacon drippings to sauté onions until translucent, then add garlic and cook briefly to release intense flavors.
Roux Creation: Melt butter in the pot, whisk in flour to form a smooth base, cooking for one minute to eliminate raw flour taste.
Liquid Integration: Gradually pour chicken broth into the roux, whisking continuously. Blend in half-and-half, allowing the mixture to simmer gently and thicken.
Soup Assembly: Fold cooked potatoes and sour cream into the liquid base, creating a silky texture. Season with salt and pepper to elevate the taste profile.
Cheese Incorporation: Gradually sprinkle and melt cheddar cheese into the soup, maintaining low heat to preserve the creamy consistency.
Final Presentation: Serve in warm bowls, topping with crumbled bacon, fresh chives, and an additional cheese sprinkle for a luxurious finishing touch.
Notes
Potato Precision: Cut potatoes into uniform 1/2-inch cubes to ensure even cooking and consistent texture throughout the soup.
Roux Mastery: Cook flour mixture for exactly 60 seconds to eliminate raw flour taste and create a smooth, rich base for the soup.
Cheese Melting Technique: Add cheese gradually on low heat, stirring constantly to prevent separation and maintain a creamy, silky consistency.
Temperature Control: Simmer soup gently to prevent curdling and preserve the velvety smooth texture of the half-and-half and sour cream.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.