The Ultimate Creamy Baked Potato Soup Recipe: Easy, Hearty & Satisfying
There’s nothing quite like a warm, comforting bowl of soup, and our Creamy Baked Potato Soup stands out as one of our most beloved and frequently requested recipes. It’s a culinary masterpiece that perfectly balances richness with a smooth, velvety texture, delivering a burst of savory flavor in every spoonful. Imagine the comforting taste of a fully loaded baked potato transformed into a soup – that’s precisely what you get with this delightful dish.
What makes this recipe truly special is its clever use of planned leftovers. This means you can enjoy delicious baked potatoes as a side dish earlier in the week, and then effortlessly transform them into a decadent soup on the weekend, or whenever you crave a hearty, home-cooked meal. This approach not only saves time but also adds incredible depth to the soup, as the baked potatoes contribute a distinct flavor profile that boiled potatoes simply can’t match. It’s an ideal solution for busy cooks looking for a satisfying, family-friendly dinner that feels both indulgent and surprisingly easy to prepare.
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Why You’ll Love This Creamy Baked Potato Soup
This isn’t just another potato soup; it’s a hug in a bowl! Here’s why this recipe will quickly become a family favorite:
- Incredibly Creamy & Flavorful: The combination of butter, flour, milk, and an abundance of cheese creates an irresistibly smooth and rich broth that truly satisfies.
- Perfect for Leftovers: It’s a brilliant way to repurpose day-old baked potatoes, elevating them into a gourmet meal with minimal effort.
- Quick & Easy: Starting with pre-baked potatoes significantly cuts down on prep time, making this a fantastic option for a weeknight dinner, despite its luxurious taste.
- Customizable: Whether you love a smooth puree or chunky bits of potato, this soup can be mashed to your preferred consistency. Plus, the toppings are endlessly adaptable!
- Kid-Friendly: Its mild, cheesy flavor and comforting texture make it a hit with even the pickiest eaters.
- Versatile: Easily adapted for dietary preferences, including a simple vegetarian version by omitting bacon.
⏲️ Time Needed to Make This Delicious Soup
One of the best features of this recipe is its efficiency. Since it cleverly utilizes potatoes that are already baked and cooled – often a result of having “planned leftovers” from another meal – the active cooking time is dramatically reduced. From start to finish, you’ll only need about 35 minutes to bring this satisfying soup to your table. This makes it an ideal choice for a busy weeknight meal when you’re craving something hearty and homemade but are short on time. The majority of this time is spent simply simmering and allowing the flavors to meld beautifully, making it a surprisingly quick and rewarding culinary endeavor.
🥘 Key Ingredients for Your Baked Potato Soup
The beauty of this soup lies in its simple, wholesome ingredients that come together to create something truly special. Here’s a closer look at what you’ll need and why each component is essential:
- Baked & Cooled Baking Potatoes: These are the star of the show! Using pre-baked and cooled potatoes (like Russets or Idaho potatoes) not only speeds up the process but also imparts a deeper, more complex flavor than boiling. Baking concentrates their natural sweetness and gives them a desirable starchy texture perfect for mashing into a creamy soup.
- Butter: Essential for creating the roux, which forms the rich, thick base of our soup. Butter adds a luxurious mouthfeel and a subtle, savory depth that enhances the potato flavor.
- All-Purpose Flour: The other half of the roux equation. Flour works with butter to thicken the soup, ensuring it has that delightful, creamy consistency we all love.
- Milk: The liquid base that turns our roux into a smooth, luscious sauce. Whole milk is recommended for the creamiest result, but you can use 2% milk for a slightly lighter option without sacrificing too much richness.
- Salt & Pepper: The foundational seasonings. Don’t be afraid to adjust these to taste throughout the cooking process. A good pinch of both will bring out all the inherent flavors.
- Chopped Green Onions: These provide a fresh, mild oniony bite and a pop of color. They are excellent for garnishing and adding a subtle aromatic layer within the soup itself.
- Cooked and Crumbled Turkey Bacon: Adds a smoky, salty, and slightly crispy element that is classic for a loaded baked potato. Turkey bacon offers a leaner alternative to traditional bacon while still delivering on flavor. You can, of course, use regular bacon if preferred.
- Shredded Cheddar Cheese: A generous amount of sharp or mild cheddar cheese is crucial for that iconic cheesy flavor and creamy texture. It melts beautifully into the soup, making it utterly irresistible.
- Sour Cream: Stirred in at the end, sour cream adds a tangy richness and a final touch of creaminess, mimicking the experience of a perfectly loaded baked potato.
🍲 Making Your Baked Potato Soup Vegetarian
This recipe is incredibly versatile and can be easily adapted for a delicious vegetarian meal. To make a vegetarian version, simply omit the turkey bacon. The soup remains wonderfully creamy, rich, and flavorful even without the meat. For an added layer of flavor and texture in the vegetarian version, consider incorporating some sautéed mushrooms, caramelized onions, or a touch of smoked paprika to mimic some of the smoky notes of bacon. You could also sprinkle some toasted breadcrumbs on top for a delightful crunch, or add a dollop of vegetarian “bacon bits” if you enjoy that smoky essence.
📋 Step-by-Step Instructions to Create Your Perfect Soup
Start with 4 large baked potatoes, ensuring they are thoroughly cooled. The recipe calls for scooping out the insides and discarding the peels. However, I’ve long since embraced the nutritional benefits and subtle texture that potato peels offer. I often include them when making mashed potatoes, various soups, potato salads, and many other dishes. Feel absolutely free to scoop out the fluffy insides and discard the skins if that’s your preference, but don’t hesitate to leave them in for added fiber and rustic charm, especially if you have smaller potatoes. If using smaller potatoes, you might need about 8-10 to achieve the desired potato volume for a hearty soup.
In a large, heavy-bottomed saucepan or Dutch oven, begin by melting the butter over low heat. Once the butter has fully melted and is shimmering, gradually add the all-purpose flour, stirring constantly with a whisk until the mixture is completely smooth and forms a paste. This mixture is known as a roux, and it’s the foundation of your soup’s creamy texture. Continue to cook the roux for about 1 minute, still stirring constantly. This step is crucial as it cooks out the raw flour taste, ensuring a smooth and flavorful base for your soup.
Next, it’s time to build the soup’s liquid body. Gradually add the milk to the roux, pouring it in slowly while continuously whisking. This gradual addition and constant stirring are key to preventing lumps and ensuring a perfectly smooth soup. Increase the heat to medium and continue to cook, stirring frequently, until the mixture begins to thicken and bubble gently. This process will take some time, as you want the flour to fully absorb the liquid and activate its thickening power. Once your soup base is wonderfully thick and creamy, add the prepared baked potatoes, along with the salt and pepper. Stir well to combine.
This is where the magic of customization comes in! The original recipe calls for green onions, which add a lovely, mild flavor. However, don’t be afraid to experiment with what you have on hand. For instance, when I was photographing this recipe, I didn’t have green onions, but I had a freezer full of beautifully sautéed onions and peppers. I tossed in about ½ cup of those, and the result was equally delicious and added a wonderful depth. This is a very forgiving recipe, so feel empowered to make substitutions that suit your taste or what’s available in your pantry.
Now, it’s time to achieve your desired consistency. Using a potato masher, mash the potatoes directly in the saucepan until they reach the texture you prefer. Some people love a very chunky soup with distinct pieces of potato, while others prefer a smoother, more uniform consistency. Mash vigorously until you’re happy with the results. Taste and adjust salt and pepper if needed; the potatoes will absorb some seasoning.
Now comes the truly indulgent part – adding the cheese! Incorporate 1 cup of shredded cheddar cheese into the soup. Stir it in thoroughly until it’s completely melted and integrated, making the soup even richer and cheesier. Cheese truly makes everything better, and a generous amount is simply fantastic for a loaded baked potato soup!
Once the cheese has fully melted and the soup is heated through to a good, simmering temperature, stir in the sour cream. This final addition of sour cream contributes a lovely tang and an extra layer of creaminess, truly bringing that “loaded baked potato” experience to life. Heat gently for a minute or two after adding the sour cream, just enough to warm it through without boiling, which can sometimes cause sour cream to curdle. Ensure it’s thoroughly mixed into the soup for a cohesive, rich finish.
Before serving, generously garnish each bowl with your choice of the remaining chopped green onions, crumbled turkey bacon (or regular bacon), and extra shredded cheddar cheese. These toppings add a wonderful texture and fresh flavor contrast to the creamy soup, making each spoonful an absolute delight. Don’t be shy with the garnishes – they truly complete the “loaded” experience!
Recipe Card
Baked Potato Soup
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Ingredients
- 4 large baking potatoes, baked and cooled (Russet or Idaho work best for their starchy texture)
- ⅔ cup unsalted butter
- ⅔ cup all-purpose flour
- 6 cups milk (whole milk for best creaminess)
- 2 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 4 green onions, chopped and divided (for soup and garnish)
- 12 slices turkey bacon, cooked until crispy, crumbled, and divided (omit for vegetarian)
- 1 ¼ cups shredded cheddar cheese, divided (1 cup for soup, ¼ cup for garnish)
- 8 ounces sour cream (full-fat for richness)
Instructions
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Carefully cut the baked and cooled potatoes in half lengthwise. Scoop out the fluffy pulp and set it aside. You can choose to discard the skins for a smoother soup or finely chop them and add them to the soup along with the pulp for extra fiber and a rustic texture.
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In a large saucepan or Dutch oven, melt the butter over low heat. Once melted, gradually add the all-purpose flour, whisking constantly until the mixture is smooth and forms a thick paste (this is your roux). Continue to cook the roux for about 1 minute, still stirring continuously, to cook out the raw flour taste. Then, gradually add the milk to the roux, whisking constantly to prevent lumps. Increase the heat to medium and continue to cook, stirring frequently, until the mixture is thick and bubbly. This step will take several minutes, be patient to achieve the perfect creamy base.
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Add the reserved potato pulp (and chopped skins, if using), salt, pepper, 2 tablespoons of the chopped green onions, ½ cup of the crumbled bacon, and 1 cup of the shredded cheddar cheese to the thickened milk mixture. Stir well to combine all ingredients. Continue to cook over medium heat, stirring occasionally, until the cheese is completely melted and the soup is heated through. Mash the potatoes to your desired consistency – chunky or smooth – using a potato masher directly in the pot.
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Finally, remove the soup from the heat and stir in the 8 ounces of sour cream until fully incorporated and the soup is heated through. Do not boil after adding sour cream to prevent curdling. Ladle the hot soup into bowls and garnish generously with your choice of the remaining green onions, crumbled bacon, and shredded cheese. Serve immediately and enjoy!
Notes
Nutrition per serving
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Expert Tips for the Best Baked Potato Soup
- Use the Right Potatoes: Starchy potatoes like Russet (Idaho) or baking potatoes are ideal for this soup. They break down easily to create a creamy texture while still offering some body.
- Cool Potatoes Completely: Ensure your baked potatoes are fully cooled before preparing the soup. This makes them easier to handle and prevents them from becoming gummy when mashed into the soup base.
- Perfect Roux is Key: Take your time to cook the butter and flour mixture (roux) for at least one minute. This eliminates the raw flour taste and ensures a smooth, lump-free soup. Whisk continuously as you add the milk.
- Season in Layers: Add salt and pepper with the potatoes, but taste and adjust before serving. The cheese and bacon also add saltiness, so it’s important to balance.
- Mash to Your Liking: Whether you prefer a perfectly smooth, velvety soup or one with rustic chunks of potato, a potato masher allows you to achieve your desired consistency directly in the pot.
- Don’t Boil Sour Cream: Add the sour cream at the very end, off the heat, or just heat through gently. Boiling sour cream can cause it to curdle, altering the soup’s smooth texture.
- Get Creative with Toppings: While bacon, cheese, and green onions are classic, consider other additions like chives, a dollop of Greek yogurt (for extra tang and protein), hot sauce, crispy fried onions, or even a sprinkle of smoked paprika for an extra layer of flavor.
Storage and Reheating Instructions
This Baked Potato Soup is fantastic for making ahead or enjoying as leftovers. Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring frequently, until heated through. You may need to add a splash of milk or broth to thin it out, as it can thicken in the refrigerator. Avoid boiling vigorously when reheating. Freezing is generally not recommended for creamy, dairy-based soups as the texture can become grainy or separate upon thawing.
📌 Pin This Recipe for Later!
Love this recipe? Don’t forget to save it for future meal planning or when you’re craving the ultimate comfort food! Pin this image to your favorite Pinterest board and share the deliciousness with your friends and family.
Conclusion
There you have it – a truly magnificent, creamy baked potato soup that delivers on flavor, comfort, and ease. This recipe proves that simple ingredients and smart planning (like using those leftover baked potatoes!) can lead to extraordinary culinary results. Whether you’re seeking a hearty meal on a chilly evening, a creative way to use up ingredients, or simply a delicious bowl of pure comfort, this baked potato soup is sure to hit the spot. It’s a versatile, crowd-pleasing dish that’s bound to become a staple in your kitchen. We hope you enjoy making and sharing this ultimate creamy baked potato soup as much as we do!