There’s something magical about a bowl of creamy baked potato soup when the weather turns chilly. It’s like a warm hug in a bowl, and honestly, it’s one of my all-time favorite comfort foods. I first fell in love with this recipe when my best friend made it for me after a long, rainy day – the rich, velvety texture and that perfect blend of potatoes, cream, and cheese just melted away all my stresses.
What I love most is how simple it is to make. You probably have most of the ingredients in your kitchen right now – potatoes, onions, garlic, and a few pantry staples. In about 40 minutes, you can transform these humble ingredients into something truly special. The secret? Using properly baked potatoes (none of that boiled potato business here!) and blending them until they’re silky smooth. Trust me, once you try this creamy baked potato soup, it’ll become your go-to recipe on those nights when only comfort food will do.
Why You’ll Love This Creamy Baked Potato Soup
This soup has become my ultimate go-to for so many reasons, and I know you’ll adore it just as much as I do. Here’s why:
- Comfort in a bowl: The creamy texture and rich flavor feel like a warm blanket on a cold day—pure coziness!
- Weeknight lifesaver: Ready in under 40 minutes with simple ingredients. Even on busy nights, it’s totally doable.
- Crowd-pleaser: Whether it’s a family dinner or a casual get-together, everyone—kids included—goes back for seconds.
- Leftover magic: It reheats beautifully (if there’s any left!), making lunches or quick meals a breeze.
- Totally customizable: Add bacon, swap cheeses, or adjust the creaminess to your taste—it’s forgiving and flexible.
Seriously, once you try it, you’ll understand why this soup never lasts long in my house!
Ingredients for Creamy Baked Potato Soup
Here’s everything you’ll need for that dreamy, velvety texture we’re after. I’m pretty obsessive about prepping ingredients just right – it makes all the difference in this soup!
- 4 large baked potatoes – peeled and cubed (trust me, baking them first gives incredible depth of flavor)
- 1 onion – diced nice and fine (I prefer yellow for sweetness)
- 3 cloves garlic – minced (fresh is best here, no powder!)
- 4 cups chicken or vegetable broth – low sodium so we control the salt
- 1 cup heavy cream – the star that makes it luxuriously creamy
- ½ cup shredded cheddar cheese – sharp is my favorite for that extra punch
- 2 tbsp butter – because everything’s better with butter
- 1 tsp salt – plus more to taste
- ½ tsp black pepper – freshly ground if you’ve got it
- 2 tbsp chopped fresh chives – for that perfect finishing touch
See? Nothing fancy – just good, honest ingredients that work magic together.
How to Make Creamy Baked Potato Soup
Okay, let’s get cooking! I’ve made this soup so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfectly creamy every time.
- Sauté the aromatics: Melt the butter in your favorite soup pot over medium heat. Add the diced onion and let it cook until it’s soft and translucent – about 5 minutes should do it. Then stir in the minced garlic (your kitchen will smell amazing!) and cook just 30 seconds more. Don’t let the garlic brown!
- Add potatoes and broth: Toss in your cubed baked potatoes and pour in the broth. Bring everything to a lively boil, then immediately reduce to a gentle simmer. Let it bubble away for 15 minutes – you want those potatoes falling-apart tender.
- Blend to creamy perfection: Here’s where the magic happens! If you’ve got an immersion blender, this is its time to shine – just blend right in the pot until completely smooth. No immersion blender? Carefully transfer in batches to a regular blender (hold the lid with a towel – hot soup splatters hurt!). Blend until you’ve got that dreamy, velvety texture we’re after.
- Finish with cream and cheese: Stir in the heavy cream gradually – you’ll see the color lighten beautifully. Then sprinkle in the cheddar cheese a handful at a time, stirring until it’s all melted and incorporated. Taste and adjust salt and pepper to your liking.
- The grand finale: Ladle into bowls and top with those fresh chopped chives. If you’re feeling fancy (I usually am), add some crispy bacon bits, a dollop of sour cream, or extra shredded cheese. Serve immediately while it’s piping hot!
That’s it! In about 40 minutes you’ll have a pot of cozy, comforting soup that tastes like it took all day to make. The hardest part? Not eating the whole batch yourself!
Tips for the Best Creamy Baked Potato Soup
A few pro tips I’ve learned after many, many pots of this soup:
- For thicker soup, use 3 cups broth instead of 4. Prefer it thinner? Add more broth a splash at a time.
- An immersion blender is a game-changer – no transferring hot soup to a blender and back!
- If using milk instead of cream, warm it first to prevent curdling when adding to hot soup.
- Let the soup sit for 10 minutes off heat before serving – the flavors deepen beautifully.
- Bake extra potatoes when you make this – leftovers make amazing potato skins the next day!
Variations for Creamy Baked Potato Soup
One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried that always get rave reviews:
- Roasted garlic: Swap raw garlic for a whole head of roasted garlic – just squeeze out those sweet, caramelized cloves for next-level flavor.
- Loaded potato style: Top with crispy bacon bits, extra sharp cheddar, and a dollop of sour cream – basically all your favorite baked potato toppings!
- Cheese variations: Try smoked gouda, pepper jack, or even a bleu cheese crumble for grown-up flavors.
- Vegan version: Use vegetable broth, coconut milk instead of cream, and your favorite dairy-free cheese – it’s still wonderfully creamy!
- Spicy kick: Add a pinch of cayenne or some diced jalapeños when sautéing the onions.
The possibilities are endless – that’s why I’ve never gotten tired of making this soup!
Serving Suggestions for Creamy Baked Potato Soup
I love serving this soup with warm, crusty bread – perfect for dipping into that creamy goodness! A simple green salad with tart vinaigrette balances the richness beautifully. Don’t forget the garnishes! I always set out extra shredded cheese, sour cream, and chives so everyone can customize their bowl just how they like it.
Storing and Reheating Creamy Baked Potato Soup
Good news – this soup keeps wonderfully in the fridge for 3-4 days, though it rarely lasts that long in my house! Store it in an airtight container, and when you’re ready to enjoy it again, reheat gently on the stove over medium-low heat. I always add a splash of broth while reheating – it helps bring back that perfect creamy consistency.
One important note: Don’t freeze this soup. The dairy tends to separate when thawed, leaving you with a grainy texture. Trust me, I learned this the hard way! If you must freeze, leave out the cream and cheese, then add them fresh when reheating.
Nutritional Information for Creamy Baked Potato Soup
Just so you know what you’re diving into (not that you’ll care once you taste it!):
- Serving Size: 1 hearty bowl
- Calories: 320
- Fat: 18g (11g saturated)
- Carbs: 35g
- Fiber: 4g
- Protein: 8g
Remember, these are estimates – your exact numbers might vary depending on your potato size or how generous you are with the cheese (I’m VERY generous).
FAQs About Creamy Baked Potato Soup
I get asked about this soup ALL the time – here are the questions that pop up most often with my tried-and-true answers:
Can I use milk instead of heavy cream?
Absolutely! Whole milk works in a pinch – just warm it slightly before adding to prevent curdling. But heads up – the soup won’t be quite as luxuriously creamy. For a happy medium, try half milk, half cream.
How do I make this gluten-free?
Good news – the recipe is naturally gluten-free as written! Just double-check your broth (some brands add gluten) and you’re golden. I like using Pacific or Imagine brands for guaranteed GF.
Can I use russet potatoes instead of baking potatoes?
Yes! Russets are actually my go-to for this soup – their starchy texture makes the creamiest puree. Just bake them first as directed – that roasted flavor makes all the difference.
Why bake the potatoes instead of boiling?
Baking concentrates the potato flavor and gives those wonderful caramelized notes you just can’t get from boiling. It’s the secret to soup that tastes like loaded baked potatoes!
My soup got too thick overnight – help!
No worries! Just stir in warm broth or milk a splash at a time when reheating until it’s your perfect consistency. Soups always thicken as they cool.
Try This Creamy Baked Potato Soup Today!
Now that you’ve got all my secrets, I can’t wait for you to try this recipe! Let me know in the comments how your creamy baked potato soup turns out – I’d love to hear your favorite variations and serving ideas.
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Creamy Baked Potato Soup: 40-Minute Comfort Food Bliss
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and creamy soup made with baked potatoes, perfect for chilly days.
Ingredients
- 4 large baked potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh chives
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until soft.
- Add cubed potatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper. Serve hot, garnished with fresh chives.
Notes
- For a thicker soup, add less broth.
- Substitute milk for heavy cream if you prefer a lighter version.
- Top with bacon bits for extra flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
