Ultimate Creamy Baked Potato Soup Recipe in Just 40 Minutes

There’s something magical about a steaming bowl of baked potato soup on a chilly evening – that first creamy, cheesy spoonful with just the right amount of bacon crunch takes me right back to my grandma’s kitchen. She’d make huge pots of this comforting soup whenever the weather turned cold, and I’d hover by the stove begging for “just one taste” while she stirred. The secret’s in the perfect balance: fluffy baked potatoes blended into a velvety base, sharp cheddar melted until it’s stretchy, and those crispy bacon bits on top that make every bite exciting. After years of tweaking her recipe, I’ve landed on what I swear is the ultimate baked potato soup – rich enough to feel indulgent but simple enough for any weeknight.

Why You’ll Love This Baked Potato Soup

This isn’t just any potato soup—it’s a hug in a bowl with reasons you’ll adore it:

• Creamy dreaminess: That velvety texture? Thank the roux and sour cream duo working magic
• Weeknight hero: Ready in 40 minutes flat (yes, really!)
• Comfort food royalty: Bacon + cheese + potatoes = pure coziness
• Your rules: Swap toppings, blend it smooth, or leave it chunky—it adapts to your mood

Trust me, one bite and you’ll understand why this recipe never leaves my winter rotation.

Ingredients for Baked Potato Soup

Gathering these simple ingredients is like assembling a cozy dream team – each one brings something special to the pot. Here’s what you’ll need for that perfect bowl of comfort:

• 4 large baked potatoes (peeled and cubed – about ½-inch pieces)
• ½ cup (1 stick) butter (I always use salted, but unsalted works too)
• ½ cup all-purpose flour (your soup-thickening superhero)
• 6 cups whole milk (trust me, the extra fat makes it luxurious)
• 1 cup shredded sharp cheddar (freshly grated melts better than pre-shredded!)
• ½ cup sour cream (full-fat for that perfect tang)
• 4 slices thick-cut bacon (cooked crispy and crumbled)
• 1 tsp kosher salt (plus more to taste)
• ½ tsp black pepper (freshly cracked if you’ve got it)
• 2 green onions (thinly sliced for that fresh bite on top)

See? Nothing fancy – just honest ingredients that transform into something magical together.

How to Make Baked Potato Soup

Alright, let’s dive into making this glorious pot of comfort! I promise it’s easier than you think – just follow these steps and you’ll have restaurant-quality baked potato soup bubbling away on your stove in no time.

Step 1: Prepare the Potatoes

First things first – those baked potatoes need some attention. I like to bake mine the night before (cooled and refrigerated makes peeling a breeze). Peel them completely (no chewy skins in our silky soup!), then chop into ½-inch cubes. Keeping them uniform means every spoonful gets perfect potato pieces – not some mushy and others undercooked.

Step 2: Make the Roux

Here’s where the magic starts! Melt that butter in your heaviest pot over medium heat – watch for tiny bubbles but no browning. Sprinkle in the flour while whisking constantly to make a smooth paste. Cook this for exactly 1 minute (I time it!) until it smells nutty but not burnt. This roux is your ticket to velvety texture, so don’t rush it!

Step 3: Thicken the Soup

Now the fun part – slowly stream in the milk while whisking like your soup depends on it (because it kinda does!). Add about ½ cup at a time, fully incorporating each before adding more. This patience prevents lumps and ensures creamy perfection. Once all the milk’s in, let it bubble gently until it coats the back of a spoon – about 5 minutes of stirring.

Step 4: Combine and Simmer

Time to bring it all together! Stir in those beautiful potato cubes, then add the cheese a handful at a time. Keep stirring until every shred melts into the soup – no stringy cheese clumps allowed! Dollop in the sour cream last (this keeps it from curdling) and let everything mingle over low heat for 10 minutes. You’ll know it’s ready when the potatoes are tender but still hold their shape.

Pro tip: If your soup seems too thick, just whisk in a splash of warm milk. Too thin? Let it simmer a few extra minutes – the potatoes will naturally thicken it as they break down slightly.

Tips for the Best Baked Potato Soup

Want to take your baked potato soup from good to “Oh-my-goodness-I-need-seconds” amazing? Here are my hard-earned secrets:

• Texture trick: For ultra-creamy soup, blend half before adding toppings – immersion blenders are perfect for this!
• Potato power: Always use freshly baked potatoes (day-old works great), not boiled – they absorb flavors better.
• Thickness control: Soup too thick? Whisper “hot milk” while stirring some in. Too thin? Let it bubble 5 more minutes.
• Cheese magic: Take the pot off heat before adding sour cream to prevent curdling – I learned this the hard way!

These little touches make all the difference between good soup and unforgettable soup.

Variations of Baked Potato Soup

Oh, the possibilities! This soup is like a blank canvas waiting for your creative touches. Swap regular bacon for turkey bacon if you’re feeling lighter, or go wild with roasted garlic stirred in at the end (trust me, it’s a game-changer). My vegetarian friends swear by vegan cheddar and coconut milk – you’d never guess it’s dairy-free! Feeling fancy? Top with crispy shallots or sautéed mushrooms instead of green onions. The beauty is, no matter how you tweak it, that comforting potato goodness always shines through.

Serving Suggestions for Baked Potato Soup

This soup practically begs to be loaded up with all the good stuff! I always set out little bowls of extra shredded cheese, crispy bacon bits, and sliced green onions – let everyone customize their perfect bite. For sides? A crusty baguette for dipping (essential!) and maybe a bright kale salad to balance the richness. My family goes wild when I serve it in hollowed-out bread bowls – total cozy dinner magic!

Storing and Reheating Baked Potato Soup

Leftovers? Ha! In my house, we rarely have any – but when we do, here’s how I keep that creamy texture perfect. Store cooled soup in airtight containers in the fridge for up to 3 days. When reheating, go low and slow – medium heat with frequent stirring prevents the dairy from separating. Freezing works too (just omit the sour cream and add it fresh when reheating). Pro tip: A splash of warm milk revives the silky texture beautifully!

Nutritional Information for Baked Potato Soup

Here’s the scoop on what’s in each comforting bowl (based on a 1-cup serving):

• Calories: 320 – hearty but not heavy
• Fat: 18g (10g saturated) – that’s the cheese and butter doing their magic
• Protein: 12g – thank you, milk and bacon!
• Carbs: 30g (3g fiber) – mostly from those fluffy potatoes

Remember – these numbers can wiggle a bit depending on your toppings and whether you use low-fat dairy alternatives. I always say savor every bite and worry about numbers later!

FAQs About Baked Potato Soup

Can I use raw potatoes instead of baked?
Oh honey, I don’t recommend it – raw potatoes just don’t give the same rich, caramelized flavor that baked ones do. The baking process concentrates their sweetness and makes them extra fluffy when blended into soup. If you’re in a pinch, microwave-baked potatoes work in a hurry!

How do I make this soup gluten-free?
Easy-peasy! Just swap the all-purpose flour for your favorite gluten-free blend (I like 1-to-1 mixes). The roux will thicken just the same. And double-check that bacon label – some brands sneak in sneaky gluten!

What’s the best cheese substitute if I’m dairy-free?
I’ve had great luck with sharp vegan cheddar – the kind that melts well. Nutritional yeast adds nice cheesy flavor too. For creaminess, coconut milk works beautifully instead of dairy milk.

Why does my soup sometimes look grainy?
Been there! Usually means the dairy got too hot too fast. Next time, take the pot off the heat before adding sour cream and cheese – patience makes perfect silky soup.

Now get cooking! Tag me @PotatoQueen with your soup masterpieces – I live for seeing your cheesy, bacon-topped creations!

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