This hearty baked potato soup is the perfect comfort food for a chilly day. With its creamy texture and rich flavors, it's sure to become a family favorite. The combination of tender baked potatoes, savory broth, and a touch of cream creates a deliciously satisfying dish. Top it off with cheddar cheese, crispy bacon, and fresh chives for an extra layer of indulgence.
While most of the ingredients for this baked potato soup are common pantry staples, you might need to pick up a few items at the supermarket. Make sure you have russet potatoes, heavy cream, and chicken broth on hand. Additionally, fresh chives and cheddar cheese will add the perfect finishing touches to your soup.

Ingredients for Baked Potato Soup Recipe
Russet potatoes: These starchy potatoes are ideal for baking and give the soup a creamy texture.
Onion: Adds a sweet and savory depth of flavor to the soup.
Garlic: Provides a robust and aromatic taste.
Chicken broth: Forms the base of the soup, adding a rich and savory flavor.
Heavy cream: Adds creaminess and richness to the soup.
Salt: Enhances the overall flavor of the soup.
Black pepper: Adds a hint of spice and warmth.
Cheddar cheese: Used as a garnish, it adds a sharp and tangy flavor.
Bacon: Provides a smoky and crispy texture as a garnish.
Chives: Adds a fresh and mild onion flavor as a garnish.
Technique Tip for Making This Soup
When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they impart a sweet, mellow flavor to the soup without any bitterness. Additionally, when blending the soup, you can leave some chunks of potato for added texture if you prefer a chunkier consistency.
Suggested Side Dishes
Alternative Ingredients
russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the soup.
russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery texture and flavor, making them a great alternative for a creamy soup.
chopped onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions, which can add a subtle depth to the soup.
chopped onion - Substitute with shallots: Shallots have a more delicate and slightly sweet flavor, which can enhance the overall taste of the soup.
minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may not provide the same depth of flavor.
minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.
chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.
chicken broth - Substitute with beef broth: Beef broth can add a richer, more robust flavor to the soup.
heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a hint of coconut flavor, suitable for a dairy-free option.
heavy cream - Substitute with half-and-half: Half-and-half can be used for a lighter version of the soup, though it may be less rich.
cheddar cheese - Substitute with parmesan cheese: Parmesan cheese offers a sharp, nutty flavor that can complement the soup well.
cheddar cheese - Substitute with gruyere cheese: Gruyere cheese has a creamy texture and a slightly sweet, nutty flavor.
bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that can still provide a smoky flavor.
bacon - Substitute with smoked paprika: Smoked paprika can add a smoky flavor without the use of meat, suitable for a vegetarian option.
chives - Substitute with green onions: Green onions can provide a similar mild onion flavor and a fresh garnish.
chives - Substitute with parsley: Parsley can add a fresh, slightly peppery flavor and a pop of color as a garnish.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
- Allow the baked potato soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
- Transfer the cooled soup into airtight containers. For convenience, use individual portion-sized containers if you plan to reheat single servings.
- Label each container with the date of preparation. This ensures you can keep track of freshness and consume the soup within a safe timeframe.
- Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream in the soup can spoil if left for too long.
- For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of flavor or texture.
- When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's creamy consistency.
- Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid bringing the soup to a boil, as this can cause the heavy cream to separate.
- Alternatively, reheat individual portions in the microwave. Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between until hot.
- If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
- Garnish with fresh shredded cheddar cheese, crumbled bacon, and chopped chives just before serving to enhance the flavor and presentation.
How to Reheat Leftovers
For stovetop reheating:
- Pour the baked potato soup into a large pot.
- Heat over medium-low heat, stirring occasionally to prevent sticking.
- Once the soup is heated through, adjust the seasoning with salt and black pepper if needed.
- Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped chives.
For microwave reheating:
- Transfer a portion of the baked potato soup into a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
- Heat on high for 1-2 minutes, then stir the soup.
- Continue heating in 30-second intervals, stirring in between, until the soup is hot.
- Garnish with shredded cheddar cheese, crumbled bacon, and chopped chives before serving.
For oven reheating:
- Preheat the oven to 350°F (175°C).
- Transfer the baked potato soup to an oven-safe dish.
- Cover the dish with aluminum foil to prevent the soup from drying out.
- Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.
- Stir the soup halfway through the reheating process.
- Serve with shredded cheddar cheese, crumbled bacon, and chopped chives on top.
Best Tools for Making This Soup
Oven: Used to bake the russet potatoes at 400°F (200°C) until tender.
Large pot: Used for sautéing the onion and garlic, and for cooking the soup.
Knife: Used to chop the onion and peel and chop the baked potatoes.
Cutting board: Surface for chopping the onion and potatoes.
Blender: Used to puree the soup until smooth.
Wooden spoon: Used for stirring the ingredients in the pot.
Measuring cups: Used to measure the chicken broth and heavy cream.
Measuring spoons: Used to measure salt and black pepper to taste.
Cheese grater: Used to shred the cheddar cheese for garnish.
Skillet: Used to cook the bacon slices until crispy.
Paper towels: Used to drain the cooked bacon.
Serving bowls: Used to serve the hot soup.
Ladle: Used to serve the soup into bowls.
Chopping knife: Used to chop the chives for garnish.
How to Save Time on Making This Soup
Pre-cook the potatoes: Bake the russet potatoes ahead of time and store them in the fridge. This way, you can skip the baking step when you're ready to make the soup.
Use pre-chopped ingredients: Buy pre-chopped onions and pre-minced garlic to save time on prep work.
Blender efficiency: Use an immersion blender directly in the pot to puree the soup, reducing cleanup time.
Batch cook: Make a large batch of soup and freeze portions for quick meals later.
Ready garnishes: Pre-cook and crumble the bacon, and shred the cheddar cheese in advance.

Baked Potato Soup
Ingredients
Main Ingredients
- 4 large Russet potatoes baked
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- 1 cup cheddar cheese shredded, for garnish
- 4 slices bacon cooked and crumbled, for garnish
- 2 tablespoon chives chopped, for garnish
Instructions
- 1. Bake the potatoes at 400°F (200°C) for about 45 minutes or until tender. Let them cool, then peel and roughly chop.
- 2. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened.
- 3. Add the chopped baked potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4. Use a blender to puree the soup until smooth. Return the soup to the pot.
- 5. Stir in the heavy cream and season with salt and black pepper to taste. Heat through but do not boil.
- 6. Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped chives.
Nutritional Value
Keywords
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