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Creamy Baked Potato Soup Recipe Easy with All the Best Toppings

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A comforting and creamy baked potato soup made with baked russet potatoes, bacon, cream cheese, and cheddar, topped with all your favorite garnishes. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 pounds russet potatoes, scrubbed and baked whole
  • 6 slices bacon, cooked crisp and crumbled
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30 g)
  • 4 cups chicken broth (960 ml), homemade or low-sodium store-bought
  • 1 cup whole milk (240 ml), or half-and-half for extra creaminess
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese (about 100 g), plus extra for topping
  • 1/2 cup sour cream (120 ml)
  • 3 stalks green onions, sliced
  • Salt and black pepper to taste
  • Optional toppings: extra crumbled bacon, chopped chives or parsley, extra shredded cheese, croutons or crispy fried onions

Instructions

  1. Preheat your oven to 400°F (200°C). Wash russet potatoes thoroughly and poke a few holes with a fork. Place on a baking sheet and bake for 50-60 minutes until tender.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towel-lined plate and crumble once cooled. Save 1 tablespoon bacon fat for sautéing onions.
  3. In a large pot or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds.
  4. Sprinkle in 1/4 cup all-purpose flour and stir constantly for 2-3 minutes to cook out raw flour taste.
  5. Slowly pour in 4 cups chicken broth while whisking to avoid lumps. Bring to a gentle simmer and let thicken for 5-7 minutes.
  6. Once potatoes are cool enough, slice in half and scoop out insides into a bowl, leaving skins behind. Lightly mash potato flesh with a fork.
  7. Add mashed potatoes to the pot and stir to combine with broth mixture.
  8. Stir in 1 cup whole milk, 4 ounces softened cream cheese, 1 cup shredded cheddar, and 1/2 cup sour cream. Heat gently over low heat until melted and smooth, avoiding boiling.
  9. Season with salt and black pepper to taste.
  10. Stir in sliced green onions, reserving some for garnish. Ladle soup into bowls and top with crispy bacon, extra cheddar, chives, or sour cream as desired.

Notes

Bake potatoes instead of boiling to retain flavor and texture. Cook flour slowly to avoid raw taste. Avoid boiling after adding dairy to prevent curdling. Let baked potatoes cool before mashing to avoid grainy texture. Use immersion blender for ultra-smooth soup if desired. Adjust thickness by adding milk or broth. Leftovers store well in fridge for 3 days and freeze nicely.

Nutrition

Keywords: baked potato soup, creamy potato soup, comfort food, easy soup recipe, bacon potato soup, cheesy potato soup

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