This baked potato soup is a comforting and hearty dish perfect for chilly days. With its creamy texture and rich flavors, it’s sure to become a family favorite. The combination of tender potatoes, savory bacon, and melted cheddar cheese creates a deliciously satisfying meal.
Most of the ingredients for this recipe are common pantry staples. However, you might need to pick up heavy cream and russet potatoes if they are not already in your kitchen. Make sure to get chicken broth as well, which is essential for the soup's base.

Ingredients for Baked Potato Soup Recipe
Russet potatoes: These starchy potatoes are perfect for creating a creamy soup base.
Onion: Adds a sweet and savory depth of flavor to the soup.
Garlic: Provides a robust and aromatic taste.
Chicken broth: Forms the flavorful base of the soup.
Heavy cream: Adds richness and a smooth texture to the soup.
Cheddar cheese: Melts into the soup, giving it a cheesy flavor.
Salt: Enhances the overall taste of the soup.
Pepper: Adds a bit of heat and depth to the flavor.
Bacon: Provides a crispy, salty topping.
Chives: Adds a fresh, mild onion flavor as a garnish.
Technique Tip for This Recipe
When cooking the bacon, make sure to do so over medium heat to render out the fat slowly and achieve a crispy texture. This will also leave flavorful drippings in the pot, which can be used to sauté the onion and garlic, adding an extra layer of depth to your soup.
Suggested Side Dishes
Alternative Ingredients
russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and buttery flavor that works well in soups.
diced onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that complements the soup.
minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.
chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, making it a good dairy-free option.
shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and adds a nutty, rich flavor to the soup.
salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will alter the soup's color.
pepper - Substitute with white pepper: White pepper has a milder taste and won't alter the soup's color.
cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.
chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used as a garnish.
Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
- Allow the baked potato soup to cool to room temperature 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 to make reheating easier.
- Label each container with the date of preparation. This ensures you 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 and cheddar cheese in the soup can spoil if left too long.
- For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
- When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the creamy consistency.
- Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent scorching. If the soup appears too thick, add a splash of chicken broth or heavy cream to reach the desired consistency.
- Avoid reheating the soup in the microwave, as this can cause uneven heating and may alter the texture of the potatoes.
- Garnish with freshly crumbled bacon and chopped chives just before serving to maintain their crispness and vibrant flavor.
How to Reheat Leftovers
Stovetop Method:
- Pour the baked potato soup into a saucepan.
- Heat over medium-low heat, stirring occasionally to prevent sticking.
- Add a splash of chicken broth or heavy cream if the soup has thickened too much.
- Continue to heat until the soup is warmed through, about 10-15 minutes.
- Serve hot, and garnish with fresh chives and crumbled bacon.
Microwave Method:
- Transfer the baked potato soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a microwave-safe plate to avoid splatters.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- If the soup is too thick, add a little chicken broth or heavy cream and stir.
- Continue heating in 1-minute increments until the soup is hot.
- Garnish with chives and crumbled bacon before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Pour the baked potato soup into 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, stirring halfway through.
- If the soup is too thick, add a bit of chicken broth or heavy cream and stir.
- Once heated through, serve with a garnish of chives and crumbled bacon.
Slow Cooker Method:
- Transfer the baked potato soup to your slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally.
- If the soup has thickened too much, add a splash of chicken broth or heavy cream.
- Once the soup is hot, serve with chives and crumbled bacon as garnish.
Essential Tools for This Recipe
Large pot: Used to cook the bacon and later to simmer the soup ingredients together.
Slotted spoon: Handy for removing the crispy bacon from the pot while leaving the rendered fat behind.
Knife: Essential for dicing the onion and cubing the potatoes.
Cutting board: Provides a stable surface for chopping the vegetables.
Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.
Immersion blender: Used to blend the soup until smooth directly in the pot.
Measuring cups: Necessary for measuring the chicken broth and heavy cream accurately.
Wooden spoon: Ideal for stirring the soup and ensuring even cooking.
Ladle: Perfect for serving the hot soup into bowls.
Cheese grater: Used to shred the cheddar cheese for the soup.
Serving bowls: For presenting the finished soup.
Tongs: Useful for handling the bacon while it cooks.
Paper towels: To drain the cooked bacon and remove excess grease.
Time-Saving Tips for This Recipe
Pre-cook the potatoes: Boil or microwave the potatoes until tender before adding them to the soup. This reduces cooking time significantly.
Use pre-cooked bacon: Purchase pre-cooked bacon to save time on frying and cleanup.
Chop ingredients in advance: Dice the onion and garlic ahead of time and store them in the fridge.
Shred cheese beforehand: Shred the cheddar cheese in advance and keep it in an airtight container.
Use a food processor: Quickly mince garlic and dice onions using a food processor.

Baked Potato Soup Recipe
Ingredients
Main Ingredients
- 4 large Russet potatoes peeled and cubed
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- to taste salt and pepper
- 4 slices bacon cooked and crumbled
- 2 tablespoon chopped chives for garnish
Instructions
- 1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
- 2. In the same pot, add onion and garlic. Cook until softened.
- 3. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 4. Use an immersion blender to blend the soup until smooth. Stir in heavy cream and cheese. Season with salt and pepper.
- 5. Serve hot, topped with crumbled bacon and chopped chives.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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