Cheesy Baked Potato Soup is a creamy, comforting bowl of goodness that combines tender chunks of baked potatoes with melty cheese and a smooth, rich broth. It’s the kind of soup that feels like a warm hug on a chilly day, full of familiar, cozy flavors that just hit the spot.
I love making this soup when I want something simple but satisfying. The best part is watching the cheese melt into the potatoes, creating a velvety texture that makes every spoonful so inviting. I usually throw in some crispy bacon bits or green onions on top, which add a nice crunch and fresh bite. It’s always a crowd-pleaser around here, and leftovers taste just as great the next day.
For serving, I like to pair it with crusty bread or even a crunchy side salad to balance out the richness. It’s perfect for a casual dinner or a cozy night in when you just want to relax with something tasty and easy. This soup has a way of making the house feel homey, and I keep coming back to it whenever I need a little extra comfort on my plate.
Key Ingredients & Substitutions
Baking Potatoes: Russets are great for their fluffy texture when baked, giving you chunks that melt into the soup nicely. If you can’t find them, Yukon Golds make a creamy alternative but are less starchy.
Bacon: Bacon adds smokiness and crunch. For a vegetarian option, swap it for smoked paprika or a bit of liquid smoke and crispy fried onions.
Cheddar Cheese: Sharp cheddar gives bold cheesy flavor. You can use mild cheddar or a mix of cheeses like Monterey Jack or Colby for a different twist.
Sour Cream & Heavy Cream: These keep the soup creamy and tangy. For a lighter version, use Greek yogurt instead of sour cream and half-and-half instead of heavy cream.
How Do You Make a Smooth, Thick Soup Without Lumps or Burnt Flour Taste?
The key is making the roux properly. Start by melting butter and cooking the flour with onions on medium heat. Stir constantly for 2-3 minutes until it becomes light golden; this cooks out the raw flour taste.
- Slowly add broth, whisking as you pour, to prevent lumps.
- Simmer gently to thicken the broth without boiling hard, which can cause separation.
- Use gentle stirring when adding cheese and cream so the soup stays smooth and doesn’t curdle.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and making the roux without hot spots.
- Wooden spoon – perfect for stirring the roux and soup gently without scratching your pot.
- Sharp chef’s knife – makes peeling and dicing baked potatoes quick and safe.
- Cutting board – a sturdy surface to prep your onions, garlic, and potatoes.
- Whisk – helps you blend the flour and broth smoothly to prevent lumps.
- Oven or microwave – to bake or cook potatoes ahead of time for flavorful soup base.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham chunks to change up the protein flavor.
- Mix in sautéed mushrooms or chopped broccoli for added veggies and texture.
- Use pepper jack cheese for a spicy kick perfect if you like a little heat.
- Top with green onions or chives and a dollop of sour cream for fresh, creamy contrast.
How to Make Cheesy Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large baking potatoes (Russet potatoes work best)
- 6 slices bacon
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup sour cream
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus 45-60 minutes to bake the potatoes. Then, cooking the soup on the stove will take around 20-25 minutes. Altogether, you can expect about 1 hour 20 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash and poke the potatoes a few times with a fork to let steam escape. Place them directly on the oven rack and bake until tender, about 45 to 60 minutes. When done, set the potatoes aside to cool slightly.
2. Cook the Bacon and Sauté Aromatics:
While the potatoes bake, cook bacon slices in a large pot over medium heat until they’re crispy. Take the bacon out and set it aside on a paper towel to drain. Leave about 1-2 tablespoons of bacon fat in the pot. Add the finely chopped onion to the pot and cook for about 5 minutes, stirring occasionally, until the onions become soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
3. Make the Roux and Add Broth:
Add the butter to the pot and stir until melted. Sprinkle the flour over the onions and garlic, stirring constantly, and cook for 2-3 minutes until it turns a light golden color. Slowly whisk in the chicken broth, a little at a time, ensuring that no lumps form. Bring the mixture to a gentle simmer and let it thicken slightly for around 5-7 minutes.
4. Add Potatoes and Cheese:
Peel the baked potatoes and dice them into bite-sized chunks. Add the potatoes, heavy cream, and half of the shredded cheddar cheese to the pot. Stir gently to combine and warm the soup thoroughly.
5. Finish and Serve:
Remove the pot from heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and sprinkle the remaining cheddar cheese and crumbled bacon over the top. Garnish with chopped parsley or chives.
6. Optional Broiler Finish:
If you’d like a bubbly, golden cheese topping, place the bowls under a broiler for 2-3 minutes. Watch carefully to prevent burning.
Serve hot with crusty bread or a fresh salad on the side for a hearty and cozy meal. Enjoy your warm, cheesy baked potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use pre-cooked frozen potatoes, but thaw them completely and pat dry before adding to the soup to avoid extra wateriness. They may also have a softer texture compared to freshly baked potatoes.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup smooth. Add a splash of broth or cream if it thickens too much.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream and sour cream with coconut milk or cashew cream, and use dairy-free cheese or nutritional yeast for the cheesy flavor. The texture might be slightly different but still delicious.
What’s a Good Substitute for Bacon?
If you want to skip bacon, try using smoked paprika or liquid smoke to add a smoky flavor. Crispy fried onions or sautéed mushrooms also add great texture and flavor without the meat.
