Creamy Baked Potato Soup
Creamy baked potato soup is the ultimate comfort food, and this recipe is the best you’ll find. After making it dozens of times, I’ve perfected the creaminess and the perfect balance of flavors. This hearty, cozy soup is better than takeout and my family begs for it. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Raspberry Chocolate Chip Cookies and Crispy Oven Baked Sweet Potato Fries (40 minutes).
Why This Creamy Baked Potato Soup Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Easy to make
- Perfect for cozy nights in
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.
- Potatoes
- Onion
- Garlic
- Heavy cream
- Chicken broth
- Bacon
- Salt
- Pepper
- Paprika
- Chives
- Optional: Crispy bacon
- Optional: Chives
- Optional: Sour cream
đź“ť Ingredient Notes
- Potatoes: Russet potatoes work best for this recipe.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Makes blending the soup a breeze and prevents splatters. → See on Amazon
- Instant-read thermometer — Ensures the soup is heated to a safe temperature. → See on Amazon
How to Make Creamy Baked Potato Soup
- Step 1: Peel and dice the potatoes, then sauté them with diced onion and minced garlic until softened.
- Step 2: Add chicken broth, heavy cream, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 3: Use an immersion blender to blend the soup until creamy. Alternatively, you can blend it in batches in a blender.
- Step 4: Cook bacon until crispy, then crumble it and use it as a topping for the soup. Garnish with chives and serve hot.
Cook's Tips for Perfect Creamy Baked Potato Soup
- : For a smoother soup, blend it until it's almost completely smooth, but leave a few chunks for texture.
- Common mistake and fix: If your soup is too thick, thin it out with a little more chicken broth or water. If it's too thin, simmer it for a few more minutes to reduce and thicken.
- : For a vegetarian version, omit the bacon or replace it with crispy fried onions.
- : Make this soup ahead of time and reheat it on the stove or in the microwave. It freezes well too.
Storing & Reheating Creamy Baked Potato Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store it in the fridge, then reheat on the stove or in the microwave.
Freezing Creamy Baked Potato Soup
Freeze the soup for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat the soup in a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat individual servings in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika to the soup.
- Best substitution: If you don't have heavy cream, you can use milk or half-and-half, but the soup won't be as creamy.
- Make-ahead: This soup can be made ahead of time and reheated. It also freezes well.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If your soup is too thick, thin it out with a little more chicken broth or water. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Want to level up this recipe?
Heavy-bottomed pot — Ensures even heating and prevents hot spots that can burn the soup. → Check price on Amazon
Creamy Baked Potato Soup
Ingredients
Main Ingredients
- Potatoes
- Onion
- Garlic
- Heavy cream
- Chicken broth
- Bacon
Seasonings
- Salt
- Pepper
- Paprika
- Chives
Optional Toppings
- Crispy bacon
- Chives
- Sour cream
Instructions
- Step 1: Peel and dice the potatoes, then sauté them with diced onion and minced garlic until softened.
- Step 2: Add chicken broth, heavy cream, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 3: Use an immersion blender to blend the soup until creamy. Alternatively, you can blend it in batches in a blender.
- Step 4: Cook bacon until crispy, then crumble it and use it as a topping for the soup. Garnish with chives and serve hot.
Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika to the soup.
- Best substitution: If you don't have heavy cream, you can use milk or half-and-half, but the soup won't be as creamy.
- Make-ahead: This soup can be made ahead of time and reheated. It also freezes well.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If your soup is too thick, thin it out with a little more chicken broth or water. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the soup for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat the soup in a pot on the stove over medium heat, stirring occasionally.
- Microwave reheat: Reheat individual servings in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: This soup can be made up to 2 days ahead. Store it in the fridge, then reheat on the stove or in the microwave.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 25g
- Carbs: 45g
- Fiber: 4g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Potato Soup FAQs
Yes, this soup can be made up to 2 days ahead. Store it in the fridge, then reheat on the stove or in the microwave.
If your soup is too thin, simmer it for a few more minutes to reduce and thicken. If it's still too watery, you can add a slurry of cornstarch and water to help thicken it.
Yes, you can make this soup in the slow cooker. Cook the potatoes, onion, and garlic in a pan first, then transfer them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
If you don't have heavy cream, you can use milk or half-and-half, but the soup won't be as creamy.
Yes, this soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
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!
