Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This baked potato soup feels like the culinary equivalent of slipping into your comfiest sweatpants. Creamy, cheesy, and with enough bacon to make your neighbors jealous. It takes the humble baked potato, gives it a big hug, and pours it into a bowl you will definitely want to eat with a spoon twice as big as normal.
Want to crisp up potato skins while the soup simmers? Check out this helpful tip on air fryer baked potatoes. Trust me, having a crisp sidekick makes the whole experience more fun.
Why This Recipe is Awesome
Why is this soup so great? Because it is comfort food that does not pretend to be fancy. It delivers all the cozy vibes without demanding a master chef diploma. It is creamy, chunky in the best way, and loaded with toppings that make your inner five year old cheer.
It is also idiot proof. Even if you forget to measure once in a while, the soup forgives you. Want to make it richer? Add more cheese. Want it lighter? Use less cream. Want to feel like a rebel? Toss in extra bacon. I did not mess it up and neither will you.
Ingredients You’ll Need
- 4 large russet potatoes, peeled and diced. Starchy potatoes are the MVP here.
- 1 cup crispy bacon, chopped. Buy extra. You will thank me.
- 1/2 cup chives, chopped. Fresh is best but dried will do in a pinch.
- 1 cup cheddar cheese, shredded. Sharp cheddar brings personality.
- 1 cup sour cream. For that tangy, silky finish.
- 4 cups chicken broth. Use low sodium if you like control over salt.
- 1/2 cup heavy cream. Because we are not pretending to diet.
- Salt and pepper to taste. Don’t be shy with pepper.
Step-by-Step Instructions
- In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to partially mash the potatoes in the soup to create a creamy texture.
- Stir in the heavy cream, sour cream, half of the cheddar cheese, and half of the chives.
- Season with salt and pepper to taste.
- Serve hot, garnished with the reserved bacon, remaining cheese, and chives.
Common Mistakes to Avoid
- Overcooking the potatoes until they are mushy. You want tender but not sad. Partially mash them for texture.
- Dumping all the cheese in at once and letting it clump. Add cheese slowly and stir so it melts evenly.
- Skimping on seasoning. Potatoes soak up flavor like a little salty sponge. Taste as you go.
- Tossing out the bacon drippings. That salty, smoky fat is an easy flavor shortcut. Save it.
- Trying to force a smooth puree when you meant chunky. Decide which version you want and commit.
Alternatives & Substitutions
- No bacon on deck? Use smoked paprika and extra chives to fake that smoky vibe, or go with crispy fried shallots for crunch. IMO bacon is superior but you do you.
- Want it vegetarian? Swap chicken broth for vegetable broth and skip the bacon. Add a drizzle of olive oil and smoked salt for depth.
- Dairy free? Use coconut cream or cashew cream in place of heavy cream and vegan sour cream substitutes. Texture will change but flavor stays comforting.
- Cheese swap? Try gouda for a smoky twist or pepper jack if you want to test how spicy you feel.
- Out of russets? Yukon golds work well. They hold some structure and add a buttery note. Red potatoes will be waxier so the soup will be chunkier and less creamy.
FAQ (Frequently Asked Questions)
Q Is it okay to use frozen potatoes if I am in a rush
A Sure, but frozen diced potatoes vary in water content. Cook time may change and you might need to simmer a bit less to avoid turning the soup into baby food.
Q Can I make this ahead of time
A Absolutely. Make it a day in advance and refrigerate. Reheat gently on the stove adding a splash of broth or cream if it gets too thick. Soups often taste better the next day.
Q Can I freeze this soup
A You can, but dairy does weird things after freezing. Freeze plain base without sour cream and heavy cream if possible, then add fresh cream when reheating. It keeps about 2 months.
Q How do I make it thicker without more potatoes
A Simmer it longer to reduce liquid or stir in a slurry of flour or cornstarch and water. Add gradually and cook a few minutes to remove raw taste. Don’t overdo the slurry or you will end up with gluey sadness.
Q Can I use margarine instead of butter
A Well, technically yes, but why hurt your soul like that. Use real butter or just skip it if you want cleaner flavors.
Q What cheese melts best for smoothness
A Sharp cheddar melts well but mixes a touch grainy if overheated. A blend of cheddar and Monterey jack helps keep things smooth.
Q My soup tastes bland what now
A Salt in small increments. Potatoes need coaxing with salt. Add, taste, wait, add more. Also the reserved bacon can rescue blandness if you toss a bit on top.
Final Thoughts
You just made something wildly comforting with minimal drama. This soup works for weeknight dinners, chilly weekends, and those nights when you want to impress someone with a bowl instead of a performance. It scales easily, freezes in parts, and plays nicely with other toppings like green onions, sour cream dollops, or a splash of hot sauce.
Remember these two truths
- Taste as you go so you do not end up with bland potatoes.
- Save the bacon drippings because flavor hates waste.
Now go impress someone or yourself with this stupidly good potato soup. You have earned it. Invite friends, make leftovers, or pretend you meant to make this gourmet all along. FYI this reheats like a dream.
Conclusion
If you want a version with even more loaded vibes and a few extra tricks, check out this helpful take on Loaded Baked Potato Soup – I Wash You Dry. It has tasty variations that pair well with what you just made.
Print
Creamy Baked Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Description
A comforting and creamy baked potato soup loaded with crispy bacon and topped with cheese and chives.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 cup crispy bacon, chopped
- 1/2 cup chives, chopped
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to partially mash the potatoes in the soup to create a creamy texture.
- Stir in the heavy cream, sour cream, half of the cheddar cheese, and half of the chives.
- Season with salt and pepper to taste.
- Serve hot, garnished with the reserved bacon, remaining cheese, and chives.
Notes
For a vegetarian version, swap chicken broth for vegetable broth and skip the bacon.