Some links on this page are affiliate links. This means we may earn a commission at no additional cost to you if you click through and make a purchase, you can check our Affiliate Disclosure. Thank you for your support!
This Creamy Baked Potato Soup combines tender potatoes, crispy bacon, onions, garlic, chives, and a rich half-and-half and sour cream base for a hearty bowl of comfort food. Some of the cooked potatoes are gently mashed into the soup, naturally adding body while leaving plenty of soft potato pieces in every serving.
The toppings bring the loaded baked potato inspiration to life. Finish each bowl with shredded cheese, reserved crispy bacon, fresh chives, and your choice of croutons or crackers for extra texture.
Despite the name, the potatoes are boiled rather than baked, which keeps the preparation straightforward and allows them to become very tender before they’re added to the creamy soup base.
Why You’ll Love This Creamy Potato Soup
- It’s thick and creamy. Half-and-half, sour cream, flour, and mashed potato all contribute to the texture.
- Bacon adds savory flavor. Some cooks directly in the soup while the rest is reserved for garnish.
- The potatoes stay substantial. Only some are mashed, leaving plenty of tender pieces throughout.
- It’s loaded with classic toppings. Cheese, bacon, and chives give every bowl a loaded potato feel.
- It’s easy to customize. You can adjust how much potato you mash depending on how chunky or creamy you like your soup.
- It makes a satisfying main course. The combination of potatoes, dairy, bacon, and toppings creates a substantial meal.
Ingredients
For the Soup Base
- 8 slices lean bacon or prosciutto
- 2 medium yellow onions, diced
- 3 garlic cloves, minced
- 3½ cups chicken broth, divided
- ¼ cup all-purpose flour
- 1 cup fresh chives, finely chopped, with some reserved for garnish
- 2 cups half-and-half
- ¾ cup sour cream
- 6 medium potatoes, peeled and cut into 1-inch cubes
- Sea salt, to taste
- Black pepper, to taste
Plain Greek yogurt can be used instead of the sour cream if preferred, although it can give the soup a slightly different flavor and consistency.
Optional Toppings
- 1 cup shredded cheese of choice
- Reserved crispy bacon
- Chopped fresh chives
- Black sesame seeds
- Croutons or crackers
Set aside some bacon and chives before finishing the soup if you want them available for garnishing individual bowls.
Equipment
- Large Dutch oven or soup pot
- Stockpot
- Whisk
- Silicone spatula
- Potato masher or sturdy spoon
- Ladle
How to Make Creamy Baked Potato Soup
Step 1: Cook the Bacon
Place the bacon or prosciutto in a large Dutch oven or soup pot.
Cook over medium-high heat, stirring frequently, until crisp, approximately 3 to 4 minutes.
The exact amount of rendered fat will vary depending on whether you’re using lean bacon or prosciutto.
If there is an excessive amount of grease in the pot, carefully remove some before continuing.
Reserve the equivalent of approximately 2 to 3 pieces of the crispy bacon for garnishing the finished soup.
Step 2: Cook the Onion and Garlic
Add the diced yellow onions to the pot with the remaining bacon.
Cook until the onions have softened and developed some golden color, stirring regularly.
Add the minced garlic and cook briefly, stirring constantly, just until fragrant.
Stir regularly so the garlic doesn’t sit against the hot surface and burn.
Step 3: Deglaze the Pot
Pour ½ cup of the chicken broth into the pot.
Use a silicone spatula or wooden spoon to loosen the browned bacon and onion bits from the bottom.
Those browned bits contribute additional savory flavor to the soup.
Step 4: Add the Flour
Whisk the flour into the broth mixture.
Cook for approximately 1 minute, stirring constantly.
This brief cooking period helps remove the raw flour taste before the remaining liquids are added.
Step 5: Add the Chives and Dairy
Stir in the chopped chives, remembering to reserve some for garnish.
Gradually add the half-and-half while whisking. Add the sour cream and continue whisking gently until the mixture is smooth and evenly incorporated.
Keeping the additions gradual makes it easier to maintain a smooth soup base.
Step 6: Add the Remaining Chicken Broth
The ingredient list provides 3½ cups chicken broth total, with ½ cup used earlier to deglaze the pot.
Gradually incorporate the remaining 3 cups chicken broth into the soup base.
Stir until everything is evenly combined.
Step 7: Simmer Gently
Bring the soup toward a gentle boil, then reduce the heat to maintain a simmer.
Avoid prolonged aggressive boiling once the dairy has been incorporated.
Stir periodically, paying particular attention to the bottom of the pot as the flour begins thickening the liquid.
Cook the Potatoes
Step 8: Boil the Potatoes Separately
While preparing the soup base, place the peeled, 1-inch potato cubes in a separate stockpot.
Cover them with approximately 1 inch of water.
Bring to a boil over medium-high heat and season the water with salt to taste.
Reduce the heat and boil gently for approximately 20 minutes, or until the potatoes are very fork-tender.
The potatoes should be soft enough that some can easily be mashed into the soup.
Step 9: Drain Thoroughly
Drain the cooked potatoes well.
Excess cooking water can unnecessarily thin the finished soup, so allow the potatoes to drain before transferring them to the creamy base.
Step 10: Add the Potatoes
Add the drained potatoes to the soup.
Stir gently to distribute them without immediately breaking up every piece.
Step 11: Mash Some of the Potatoes
Use a potato masher or sturdy spoon to gently mash some of the potatoes directly in the pot.
You don’t need to mash the entire batch.
The mashed potato thickens the soup, while the remaining cubes provide the chunky texture expected from a loaded potato soup.
Step 12: Finish the Soup
Season with salt and black pepper to taste.
Simmer for another 5 minutes, stirring occasionally.
Check the consistency and potato tenderness before removing the soup from the heat.
Step 13: Garnish and Serve
Ladle the hot soup into bowls.
Finish each serving with your preferred toppings, such as shredded cheese, reserved crispy bacon, chopped chives, black sesame seeds, croutons, or crackers.
Serve warm.
Tips for the Best Creamy Potato Soup
- Cut the potatoes evenly. Consistent 1-inch pieces are more likely to become tender at approximately the same time.
- Don’t discard all the bacon. Reserve some before finishing the soup so you still have crisp pieces for serving.
- Watch the amount of bacon grease. Remove excess fat rather than automatically removing all of it.
- Deglaze the pot. The browned pieces left behind by the bacon and onions contain plenty of flavor.
- Cook the flour briefly. Give it the stated minute before adding the remaining liquids.
- Add the dairy gradually. Whisking as you pour makes a smoother base easier to achieve.
- Keep the final simmer gentle. The soup contains a substantial amount of dairy.
- Drain the potatoes thoroughly. Additional cooking water can thin the soup.
- Mash only some of the potatoes. This gives you creaminess without losing all of the chunky texture.
- Taste before adding more salt. Bacon, cheese, and chicken broth can all contribute considerable sodium.
Common Mistakes to Avoid
Forgetting the Remaining Chicken Broth
The recipe uses 3½ cups of chicken broth in total.
Only ½ cup is used for deglazing and incorporating the flour. The remaining 3 cups still need to be added to create the full soup base.
Burning the Garlic
Garlic can become bitter when burned.
Give the onions time to soften before adding the minced garlic. Once the garlic goes in, stir frequently and cook it only until fragrant before continuing with the broth.
Adding the Dairy Too Quickly
Gradually incorporating the half-and-half and sour cream makes it easier to create a smooth base.
Boiling the Creamy Soup Aggressively
Once the dairy has been added, use a controlled simmer rather than maintaining a hard boil.
Undercooking the Potatoes
These potatoes need to become very fork-tender, particularly because some of them are mashed to thicken the finished soup.
Mashing Every Potato
Unless you specifically want a completely smooth soup, leave plenty of pieces intact.
The contrast between creamy broth and tender potato chunks is part of the appeal.
Expert Tips
There are several sources of thickening in this soup, so don’t judge the final consistency too early.
The flour begins thickening the liquid as it cooks. Sour cream adds body, and the mashed potatoes provide additional starch and thickness toward the end.
Give the soup its final 5-minute simmer after adding and partially mashing the potatoes before deciding whether the consistency is right.
If you prefer an even creamier texture, the suggested variation is to blend approximately half of the soup and return it to the pot. Take extra care when blending hot soup, work in appropriate batches if necessary, and follow the safety instructions for your blender.
Bacon vs. Prosciutto
Either bacon or prosciutto is listed for this soup, but they don’t behave identically.
Bacon generally provides more rendered fat and a pronounced smoky flavor. Prosciutto is typically leaner and gives the soup a different cured-pork character.
Because their saltiness also varies, wait until the soup is nearly finished before making your final salt adjustment.
Choosing the Cheese
The recipe leaves the type of shredded cheese open, so choose one according to the flavor you want.
Cheddar is a natural choice for a loaded potato-inspired soup. A milder melting cheese can produce a softer flavor.
Since the cheese is used as a garnish rather than being required to thicken the soup itself, individual bowls can also be topped differently according to preference.
Variations
Extra-Creamy Potato Soup
For a smoother consistency, carefully blend a portion of the finished soup and return it to the pot, adding more blended soup until you reach the texture you prefer.
This preserves some potato pieces while creating a creamier base.
Smoky Potato Soup
Add a pinch of smoked paprika for additional smoky flavor.
This can be especially useful when you want to emphasize the savory character of the bacon.
Greek Yogurt Potato Soup
Plain Greek yogurt can replace the sour cream.
Because yogurt and sour cream differ in acidity and consistency, expect a slightly different finished flavor and texture.
Extra-Loaded Potato Soup
Serve additional cheese, bacon, and chopped chives at the table so everyone can customize their bowl.
What to Serve With Creamy Baked Potato Soup
Because this soup is already substantial, lighter accompaniments work particularly well.
A simple green salad with an acidic dressing can provide freshness against the rich potato and dairy base.
For something more substantial, Quick & Easy Mediterranean Pasta Salad adds fresh vegetables and Mediterranean flavors to the table.
Apple Couscous Salad with Fresh Herbs & Lemon is another fresh option, with apple, herbs, and lemon providing contrast to the creamy soup.
Crusty bread, crackers, or croutons are also natural choices when you want something for dipping.
Make-Ahead Tips
You can prepare several components before cooking.
Peel and cut the potatoes closer to cooking when practical. If they need to be prepared ahead, keep the raw pieces submerged in cold water in the refrigerator to limit browning, then drain them before cooking.
The bacon can also be cooked ahead and refrigerated. Keep the portion intended for garnish separate if you want it to retain as much texture as possible.
The complete soup can be prepared ahead and refrigerated once cooled. Keep in mind that potato soup often becomes thicker after chilling.
Storage
Let leftover soup cool slightly, then transfer it to covered containers and refrigerate promptly.
Store it in the refrigerator for 3 to 4 days.
Because the soup contains potatoes and a substantial amount of dairy, its texture will thicken during refrigeration.
Reheat gently on the stovetop, stirring frequently. If the soup has become thicker than you prefer, add a small amount of broth or half-and-half while reheating until it reaches the desired consistency.
Heat leftovers thoroughly before serving.
Freezing creamy potato soup can change the texture of both the potatoes and dairy, so refrigeration is preferable when texture is a priority.
More Comforting Recipes to Try
If you’re planning a cozy dinner and savory dishes, these recipes can round out the meal.
One-Skillet Lemon Chicken with Summer Squash is a lighter skillet dinner with chicken, summer squash, garlic, and lemon.
Easy Shrimp Saganaki with Feta and Tomato Sauce provides a tomato-based option when you want something very different from a creamy soup.
For dessert, Baked Cinnamon Apple Crisp makes a fitting warm finish to a comfort-food meal.
Final Thoughts
Creamy Baked Potato Soup is all about balancing rich, smooth soup with plenty of texture. Crispy bacon and sautéed aromatics build the savory foundation, while half-and-half, sour cream, and a flour-thickened broth create the creamy base.
The potatoes are cooked separately until very tender, then added to the soup so you can control exactly how much gets mashed. Leave plenty of cubes intact for a chunky bowl, or mash more when you want a thicker consistency.
Finish each serving with cheese, bacon, and fresh chives for the full loaded potato experience, then add croutons or crackers when you want a little extra crunch.
Creamy Baked Potato Soup
Equipment
- Large Dutch oven or soup pot
- Stockpot for boiling potatoes
- Whisk
- Silicone spatula
- Ladle
Ingredients
For the Soup Base:
- 8 slices lean bacon or prosciutto
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- 3 ½ cups chicken broth, divided
- ¼ cup flour
- 1 cup chives, finely diced (reserve some for garnish)
- 2 cups half and half
- ¾ cup sour cream (or substitute plain Greek yogurt)
- 6 medium potatoes, peeled and diced into 1-inch cubes
- Sea salt & black pepper, to taste
For Garnish (Optional):
- 1 cup shredded cheese of choice
- Reserved crispy bacon pieces
- Chopped chives
- Black sesame seeds
- Croutons or crackers
Instructions
- Cook the Bacon & AromaticsIn a large Dutch oven or soup pot, cook the bacon or prosciutto over medium-high heat, stirring frequently, until crispy (about 3-4 minutes).Add the diced onions and minced garlic, sautéing until soft and golden.If there is excess grease, blot it with a paper towel.Remove 2-3 pieces of bacon and set aside for garnish.
- Build the Soup BasePour ½ cup of chicken broth into the pot and stir.Whisk in the flour, stirring constantly for 1 minute to cook out the raw flour taste. Use a silicone spatula to loosen any flavorful bacon bits from the bottom of the pot.Stir in the chopped chives, reserving some for garnish.Slowly add the half and half and sour cream, whisking to combine.Bring to a gentle boil, then reduce heat to a simmer.
- Cook the PotatoesWhile the soup base is cooking, place the diced potatoes in a stockpot and cover with 1 inch of water.Bring to a boil over medium-high heat. Add salt to taste.Reduce heat and boil gently for 20 minutes, or until the potatoes are very fork-tender.Drain the potatoes and set aside.
- Finish & ServeAdd the cooked potatoes to the soup base and gently mash some of them for a thicker consistency.Season with salt and black pepper to taste. Simmer for 5 more minutes to allow the flavors to meld.Ladle the soup into bowls and garnish with shredded cheese, crispy bacon pieces, chives, black sesame seeds, and croutons or crackers.Serve warm and enjoy!
Notes
Pro Tips & Variations
- For extra creaminess, blend half of the soup and return it to the pot before serving.
- Want a smoky twist? Add a pinch of smoked paprika for depth of flavor.
- Gluten-free version: Replace the flour with gluten-free flour or cornstarch for thickening.
