Creamy Baked Potato Soup: Better Than Takeout

Creamy Baked Potato Soup – The ultimate comfort food! Better than takeout, this easy recipe is loaded with bacon, cheese, and green onions. After making this many times, I’ve discovered the trick to the perfect creamy texture. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Banana Bread Brownies and Cheesy Chicken and Sausage Pasta.

What You'll Need for Creamy Baked Potato Soup: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 large russet potatoes
• 6 slices bacon
• 1 medium onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 4 green onions
• Salt
• Black pepper
• Paprika (optional)
• Garlic powder (optional)
• Optional: Sour cream
• Optional: Shredded cheese
• Optional: Crispy bacon
• Optional: Chopped green onions

How to Make Creamy Baked Potato Soup: Better Than Takeout

1. Step 1: Bake potatoes at 425°F (220°C) for 45-60 minutes or until tender.
2. Step 2: Fry bacon until crispy, then remove and set aside. In the same pan, sauté onion and garlic until softened.
3. Step 3: Add chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Peel and dice the baked potatoes, then add them to the pot along with the heavy cream and seasonings. Blend until smooth.
5. Step 5: Stir in the shredded cheese until melted, then serve with toppings of your choice.

Storing & Reheating Creamy Baked Potato Soup: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the soup up to 2 days ahead, then reheat before serving.

Freezing Creamy Baked Potato Soup: Better Than Takeout

Freeze for up to 3 months, but note that the texture may change upon thawing.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat or in the microwave, stirring occasionally. Microwave: Reheat in a saucepan over medium heat or in the microwave, stirring occasionally.

Recipe Notes

• Chef tip: For an even creamier soup, use an immersion blender to blend the potatoes directly in the pot.
• Best substitution: Substitute the heavy cream with milk for a lighter version.
• Make-ahead: Prepare the soup up to 2 days ahead, then reheat before serving.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer until it thickens to your desired consistency.

Creamy Baked Potato Soup: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

1 hr 15 mins

⏳

Total

1 hr 30 mins

🍽

Serves

6 servings

🥗

Diet

High protein

Ingredients

Main Ingredients

• 6 large russet potatoes
• 6 slices bacon
• 1 medium onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 4 green onions

Seasonings

• Salt
• Black pepper
• Paprika (optional)
• Garlic powder (optional)

Optional Toppings

• Sour cream
• Shredded cheese
• Crispy bacon
• Chopped green onions

Instructions

1. Step 1: Bake potatoes at 425°F (220°C) for 45-60 minutes or until tender.
2. Step 2: Fry bacon until crispy, then remove and set aside. In the same pan, sauté onion and garlic until softened.
3. Step 3: Add chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Peel and dice the baked potatoes, then add them to the pot along with the heavy cream and seasonings. Blend until smooth.
5. Step 5: Stir in the shredded cheese until melted, then serve with toppings of your choice.

Notes

• Chef tip: For an even creamier soup, use an immersion blender to blend the potatoes directly in the pot.
• Best substitution: Substitute the heavy cream with milk for a lighter version.
• Make-ahead: Prepare the soup up to 2 days ahead, then reheat before serving.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer until it thickens to your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months, but note that the texture may change upon thawing.
• Oven reheat: Reheat in a saucepan over medium heat or in the microwave, stirring occasionally.
• Microwave reheat: Reheat in a saucepan over medium heat or in the microwave, stirring occasionally.
• Make ahead: Prepare the soup up to 2 days ahead, then reheat before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 25g
• Carbs: 45g
• Fiber: 4g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 80mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Potato Soup: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Baked Potato Soup: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!