Name: Creamy Baked Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 8 lean bacon or prosciutto slices; 2 medium yellow onions, diced; 3 cloves garlic, minced; 3-1/2 c. chicken broth, divided; 1/4 c. flour; 1 c. chives, finely diced (reserve handful as garnish); 2 c. half and half; 3/4 c. sour cream; 6 medium potatoes, peeled and diced into 1” cubes; Sea salt and black pepper, to taste; 1 cup shredded cheese of choice for garnish; Black sesame and of a choice for croutons or cracker as garnish, to taste

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On chilly evenings, nothing warms the soul quite like a bowl of rich, creamy potato soup. This Creamy Baked Potato Soup transforms humble ingredients into a luxurious comfort food experience, loaded with crispy bacon, fresh chives, and a velvety smooth texture.

Each spoonful delivers the perfect combination of creamy potatoes, savory bacon, and fresh herbs, making it a satisfying main course that’s sure to become a family favorite. The separate cooking method for potatoes ensures a silky smooth consistency without excess starch.

Why You’ll Love This Recipe

Rich and creamy texture without being heavy
Customizable toppings let everyone create their perfect bowl
Make-ahead friendly and perfect for batch cooking
Clever cooking technique prevents gummy texture

Ingredients

Potatoes: Medium potatoes create the hearty base of this soup. Similar to our loaded stuffed potatoes, choosing the right potato makes all the difference.
Bacon: Adds a smoky, salty element. You can also use prosciutto for a more elegant twist, like in our cod wrapped in prosciutto.
Yellow Onions: Provides essential base flavor. Learn more about things to do with onions for other creative uses.
Half and Half: Creates the creamy base without being as heavy as full cream.
Sour Cream: Adds tanginess and extra creaminess. Check out our guide to cooking with cream for more tips.

Substitutions and Additions

Greek Yogurt: Can replace sour cream for a lighter option with added protein.
Cheese Options: Try different cheeses like sharp cheddar, gouda (like in our sweet potato and gouda cheese breakfast casserole), or a blend.
Vegetable Add-ins: Consider adding corn, carrots, or celery for extra nutrition and texture.

Instructions

Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Add garlic and onion and cook until soft and golden. If there is excess grease, blot with paper towel.
Remove 2-3 pieces of bacon and set aside to use as garnish.
Meanwhile, add ½ cup of the chicken broth into the pot. Whisk in flour, use a silicone spatula to stir as the flour cooks for one full minute to remove the raw flour taste. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot. This will add flavor. Add chives, reserving some as garnish.
Slowly add the half and half and sour cream. Bring to a boil, then reduce heat to a simmer.
While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Bring to a boil over medium-high heat. Add salt to taste. Reduce heat and boil potatoes gently for 20 minutes or until very fork tender. Drain, Set aside.
Gather the remaining stock, potatoes and bacon pot contents, blend in a high-speed blender in batches or use an immersion blender and blend in cooking pot.
Ladle into serving bowls and garnish with shredded cheese, croutons, sesame seeds, chives, and bacon.

Recipe Tips

Cut potatoes in uniform sizes for even cooking
Don’t skip cooking potatoes separately – it prevents gummy texture
Blend in batches if using a standard blender
Reserve some potato chunks before blending if you prefer texture

Serving Suggestions

Serve this hearty soup with our classic caesar salad for a complete meal. For bread options, try our homemade soft pretzels or crusty bread for dipping. The soup also pairs wonderfully with our garlic and parmesan potatoes for serious potato lovers.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken when chilled; thin with a bit of milk or broth when reheating.

Reheat gently on the stovetop or in the microwave, stirring occasionally.

Freeze for up to 3 months, though cream-based soups may separate slightly when thawed.

Recipe FAQ

Can I make this soup ahead of time? Yes, it actually develops more flavor overnight. Reheat gently and add fresh toppings when serving.

Why cook the potatoes separately? This prevents excess starch from making the soup gummy and helps achieve the perfect texture.

Can I use an immersion blender instead of a regular blender? Yes, an immersion blender works well and means less cleanup.

What’s the best potato to use? Yukon Gold or Russet potatoes work best as they break down well for a creamy texture.