The Ultimate Creamy Baked Potato Soup Recipe: Hearty, Easy, and Perfect for Leftovers

There’s nothing quite as comforting and satisfying as a bowl of creamy baked potato soup, especially when the weather turns chilly. This recipe, one of our most beloved and frequently requested, transforms simple ingredients into a rich, flavorful, and incredibly satisfying meal. It boasts a luxurious creamy texture perfectly balanced with savory flavors, making it a true family favorite. What makes it even better? It’s an ideal candidate for planned leftovers, allowing you to enjoy baked potatoes during the week and effortlessly whip up a big pot of this delightful soup on the weekend.

Imagine a velvety smooth soup, brimming with tender chunks of potato, generously topped with shredded cheddar cheese, crispy bacon, and fresh green onions. This isn’t just a soup; it’s a hug in a bowl, a classic comfort food that nourishes both body and soul. Whether you’re looking for an easy weeknight dinner, a hearty lunch, or a cozy weekend meal, this homemade baked potato soup is sure to hit the spot. It’s a testament to how simple ingredients, combined with a little love, can create something truly extraordinary.

Planning ahead for your meals can be a game-changer, and this creamy potato soup recipe is a perfect example. By simply baking extra potatoes earlier in the week, you set yourself up for an incredibly quick and easy soup-making experience when the craving strikes. This approach not only minimizes food waste but also ensures you have a wholesome, homemade meal ready in under an hour, without compromising on flavor or quality. It’s a smart strategy for busy cooks who want to enjoy delicious, scratch-made food without spending hours in the kitchen.

⏱️ Time Needed to Make This Delicious Soup

One of the many advantages of this baked potato soup recipe is its efficiency. Since it cleverly utilizes potatoes that are already baked and cooled – making it an ideal recipe for using up leftovers – the active preparation and cooking time is remarkably short. You can have a warm, bubbling pot of this satisfying soup ready to serve in approximately 35 minutes from start to finish. This makes it a fantastic option for busy weeknights when you need a quick yet hearty meal, or a relaxed weekend lunch when you’re craving comfort without the fuss.

The total time breaks down into about 5 minutes of prep and 30 minutes of cook time. The longest part of the cooking process involves patiently stirring the roux and milk to create a thick, creamy base. Once that’s done, it’s just a matter of adding your pre-cooked potatoes and other flavorful ingredients, allowing them to heat through and meld together into a delicious symphony of flavors. This quick turnaround ensures that even on your busiest days, a comforting bowl of homemade soup is well within reach.

🍲 Essential Ingredients for Your Creamy Potato Soup

This simple yet flavorful recipe relies on a handful of pantry staples to create its rich taste and texture. Here’s what you’ll need to gather:

• Baked & cooled baking potatoes (Russet or Idaho work best for their fluffy texture)
• Butter (unsalted is preferred to control salt content)
• All-purpose flour (for creating a smooth, thick roux)
• Milk (whole milk or half-and-half will yield the creamiest results)
• Salt & pepper (to taste, enhancing the natural flavors)
• Chopped green onions (for a fresh, mild onion flavor and garnish)
• Cooked and crumbled turkey bacon (adds a smoky, salty crunch)
• Shredded cheddar cheese (for irresistible creaminess and cheesy goodness)
• Sour cream (provides tang and an extra layer of richness)

The beauty of this recipe lies in its flexibility. While these ingredients form the foundation of a classic baked potato soup, feel free to adjust quantities or make substitutions based on your preferences and what you have on hand. For instance, if you don’t have turkey bacon, regular bacon works just as well. The key is to use high-quality ingredients for the best flavor.

🌿 Vegetarian Baked Potato Soup Option

For those following a vegetarian diet, this baked potato soup can be easily adapted without sacrificing any of its deliciousness. The core of the soup – the creamy potato base – is naturally vegetarian. To make a vegetarian version, simply omit the turkey bacon. If you still desire a smoky or savory crunch, you can try these alternatives:

• Vegetarian Bacon Bits: Many brands offer plant-based bacon bits that can add a similar texture and smoky flavor.
• Smoked Paprika: A pinch or two of smoked paprika can infuse the soup with a wonderful smoky aroma and taste.
• Crispy Fried Onions: Add some crispy fried onions as a garnish for an extra layer of flavor and texture.
• Roasted Mushrooms: Sautéed or roasted mushrooms can add an earthy, umami depth to the soup.

By making this small adjustment, you can enjoy a hearty and flavorful meat-free version of this classic comfort food. It remains just as creamy, rich, and satisfying, making it a versatile dish for any dietary preference.

📝 Step-by-Step Instructions for Creamy Baked Potato Soup

Making this creamy baked potato soup is a straightforward process, especially when you start with pre-baked potatoes. Here’s a detailed guide to walk you through each step:

1. Prepare Your Potatoes

You’ll need about 4 large baked and cooled potatoes. If using smaller potatoes, you might need around 8-10 to get enough potato pulp for a rich, thick soup. Begin by cutting the baked potatoes in half lengthwise. Now, here’s a personal preference: the recipe traditionally calls for scooping out the insides and discarding the peels. However, I’ve long abandoned peeling potatoes for most dishes, including soups. Potato peels are packed with fiber and nutrients, and they add a lovely rustic texture to the soup. So, feel free to include them! If you prefer a smoother, peel-free soup, go ahead and scoop out the pulp, setting it aside, and discarding the skins. If you’re starting from scratch and need to bake potatoes, preheat your oven to 400°F (200°C), scrub the potatoes clean, prick them several times with a fork, rub lightly with oil and salt, then bake for 45-60 minutes until tender.

2. Create the Roux Base

In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over low heat. Once the butter is fully melted, gradually whisk in the all-purpose flour. Continue stirring constantly to ensure a smooth mixture. Cook this roux for about 1 minute, still stirring, to cook out the raw flour taste. The goal is a “blonde” roux – lightly colored and smooth. This roux is essential for thickening your soup and giving it that luxurious, velvety consistency.

3. Thicken the Soup

Now, gradually add the milk to the roux, whisking continuously to prevent any lumps from forming. This step requires patience. Increase the heat to medium and continue stirring constantly as the mixture heats up. It will begin to thicken and become bubbly. This process might take some time, so don’t rush it. Ensure the base is nice and thick, creating a rich foundation for your soup. Once it has reached the desired consistency, you’re ready for the next delicious additions.

4. Incorporate Potatoes and Seasonings

Once your base is thick and bubbly, add the prepared potatoes (pulp only or with skins), along with the salt and pepper. This is also the time to add 2 tablespoons of chopped green onions and ½ cup of cooked and crumbled turkey bacon (if using). If you don’t have fresh green onions, don’t fret! As a flexible recipe, substitutions are welcome. When I was preparing this for photos, I used about ½ cup of frozen sautéed onions and peppers, which added another layer of deliciousness. Feel free to use what you have that complements the flavors.

5. Mash to Perfection

Using a potato masher, gently mash the potatoes directly in the soup. You can mash them to your preferred consistency – some people enjoy a chunkier soup with noticeable potato pieces, while others prefer a smoother, more uniform texture. Continue mashing until you achieve the desired consistency, ensuring all the flavors are well combined.

6. The Cheesy Grand Finale

Now for arguably the most important part: adding the cheese! Stir in 1 cup of shredded cheddar cheese. We all know that cheese makes everything better, and in a baked potato soup, a generous amount is simply fantastic. Cook until the cheese is completely melted and the soup is thoroughly heated through, stirring occasionally to ensure even melting and prevent sticking.

7. Add Sour Cream and Serve

Finally, stir in the sour cream and heat the soup through once more, mixing well until it’s fully incorporated and warmed. Be careful not to boil the soup after adding the sour cream, as it can sometimes curdle. The sour cream adds a delightful tang and an extra layer of creaminess that truly elevates the soup. Once heated, your incredibly rich and creamy baked potato soup is ready to be served.

8. Garnish and Enjoy!

Before serving, ladle the warm soup into bowls and garnish generously with your choice of the remaining chopped green onions, crumbled bacon, and extra shredded cheddar cheese. These toppings not only add visual appeal but also enhance the overall flavor and texture of this ultimate comfort food. Serve hot and savor every spoonful!

📌 Pin This Recipe for Later!

Loved this recipe? Make sure to save it for future meal planning! Pin this delicious Creamy Baked Potato Soup to your favorite Pinterest board so you can easily find it whenever you’re craving a warm, hearty, and incredibly flavorful comfort meal. It’s perfect for cozy evenings, family dinners, or simply using up those planned leftovers. Share the love of homemade goodness!