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To make creamy baked potato soup, you will need the following ingredients: - 4 large russet potatoes, baked and cooled - 1 cup sour cream - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup green onions, chopped - 4 slices of crispy turkey bacon, crumbled (or omit for vegetarian) - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh chives, for garnish If you want to change this soup for dietary needs, here are some ideas: - Use Greek yogurt instead of sour cream for a lighter option. - Swap heavy cream with coconut milk for a dairy-free choice. - Use vegetable broth to keep it vegan. - Omit turkey bacon and add more green onions or mushrooms for texture. If you need to convert measurements, here are some simple conversions: - 1 cup = 240 ml - 1 tablespoon = 15 ml - 1 teaspoon = 5 ml - 4 large russet potatoes weigh about 1.5 kg - 1 cup of shredded cheese is around 113 grams - 1/2 cup of green onions is about 75 grams These conversions help you measure accurately and create a delicious soup. {{ingredient_image_1}} First, you need to bake the russet potatoes. Preheat your oven to 400°F (200°C). Place the potatoes on a baking sheet and bake for 45 to 60 minutes. You want them tender. After baking, let them cool a bit. Once cool, peel off the skin and dice the potatoes into small pieces. This will help them cook evenly in the soup. Next, grab a large pot. Heat olive oil over medium heat. Add the minced garlic and sauté it for about a minute. You want it fragrant but not burnt. Then, pour in the chicken or vegetable broth. Add the diced baked potatoes to the pot. Bring the mix to a gentle simmer. This step allows all the flavors to blend nicely. After simmering, it's time to blend. You can use a potato masher or an immersion blender. Mash the potatoes to your desired texture. If you want it creamier, blend until smooth. Now, stir in the heavy cream and sour cream. Mix until everything is well combined. Let the soup heat through for about five minutes. Next, add half of the shredded cheddar cheese and chopped green onions. Season with salt and pepper to taste. Stir everything well and let it simmer for another 2 to 3 minutes. When ready, ladle the soup into bowls. Top with the remaining cheddar cheese, crumbled turkey bacon, and fresh chives for a pop of color. Enjoy your delicious soup! Choose large russet potatoes. They have the best texture and flavor for this soup. Bake them at 400°F (200°C) for 45-60 minutes. Check if they are tender by poking with a fork. After baking, let them cool for a few minutes. This makes peeling easier. Use your hands or a paper towel to grip the skin. It should come off easily. For a creamy soup, mash the potatoes well. You can use a potato masher or an immersion blender. If you want some chunks, blend only half of the soup. Stir in heavy cream and sour cream for added richness. Heating the soup gently helps the flavors blend. Make sure to mix well for a smooth finish. Add garlic early when sautéing. This gives the soup a nice base flavor. For more depth, try using chicken broth instead of vegetable broth. Add spices like smoked paprika or even a pinch of cayenne for heat. Top with crispy bacon or extra cheese for richness. Fresh chives add a nice color and bright taste. Pro Tips Use Fresh Potatoes: For the best flavor and texture, choose firm, fresh russet potatoes that are free from blemishes and sprouting. Adjust the Consistency: Depending on your preference, you can control the creaminess by how much you mash or blend the potatoes. For a chunkier soup, mash lightly. Experiment with Toppings: Feel free to customize your toppings! Try adding different cheeses, crispy onions, or even a dollop of pesto for a unique twist. Make It Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can make this soup vegetarian by skipping the turkey bacon. Use vegetable broth instead of chicken broth for a rich flavor. To make it vegan, substitute heavy cream and sour cream with coconut milk and cashew cream. These swaps keep the soup creamy while adding a unique taste. You can also add nutritional yeast for a cheesy flavor. For meat lovers, adding protein boosts flavor and heartiness. Cook diced chicken or sausage in the pot before adding garlic. This step allows the meat to brown and add depth to the soup. For chicken, use rotisserie for ease. If you love sausage, choose spicy or smoked for extra kick. Stir in the meat before mixing in the cream for a well-rounded taste. If you like heat, add red pepper flakes or diced jalapeños while cooking. Start with a small amount, then taste as you go. Hot sauce can also add flavor without changing the soup's texture. For a smoky touch, try adding chipotle peppers in adobo sauce. This gives your creamy baked potato soup a unique twist. You can store creamy baked potato soup in the fridge for up to three days. First, let the soup cool completely. Then, place it in an airtight container. Make sure it is sealed tightly to keep it fresh. When you want to eat it, just take it out and reheat. If you want to keep the soup longer, freeze it. Pour the cooled soup into a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. It will stay good for up to three months. To use it, thaw it overnight in the fridge before reheating. You can reheat the soup on the stove or in the microwave. For the stove, pour the soup into a pot and heat it over low to medium heat. Stir it often to keep it smooth. If you use the microwave, place the soup in a bowl. Heat it in short bursts, stirring in between, until hot. Yes, you can use instant potatoes in this recipe. They save time and still create a good soup. Just follow the instructions on the package for the amount of water needed. Mix the instant potatoes with the broth until smooth. This option will still give you a creamy soup, but it may not have the same rich texture as using fresh baked potatoes. To thicken your creamy baked potato soup, you have a few options. You can mash the potatoes more to break them down. Another way is to add a slurry of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup while it simmers. This will help give your soup a nice, thick texture. Creamy baked potato soup pairs well with many sides. A fresh green salad adds crunch and balance. Warm crusty bread is perfect for dipping. You could also serve it with a grilled cheese sandwich for a cozy meal. Each option enhances the soup's rich flavors and makes for a comforting dinner. We explored the key ingredients for creamy baked potato soup and how to make it. I shared tips for cooking, variations, and ways to store it. You can enjoy this soup with many twists to fit your needs. Cooking doesn’t have to be hard. With these simple steps, you can create a comforting dish everyone will love. Don't be afraid to experiment and find your favorite flavors. Trust your taste buds and enjoy every bite of your soup.

Creamy Baked Potato Soup

A rich and creamy soup made with baked potatoes, sour cream, and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, baked and cooled
  • 1 cup sour cream
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup green onions, chopped
  • 4 slices crispy turkey bacon, crumbled (or omit for vegetarian)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • for garnish fresh chives

Instructions
 

  • Start by baking the russet potatoes at 400°F (200°C) for about 45-60 minutes, or until tender. Allow them to cool slightly before peeling and dicing them.
  • In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the broth and add the diced baked potatoes to the pot. Bring to a gentle simmer.
  • Using a potato masher or immersion blender, mash the potatoes to your desired consistency – for a creamier texture, blend until smooth while leaving some chunks for texture.
  • Stir in the heavy cream and sour cream, mixing until well combined. Allow the soup to heat through for about 5 minutes.
  • Add half of the shredded cheddar cheese, green onions, and season with salt and pepper. Mix well and let it simmer for an additional 2-3 minutes.
  • Once heated, ladle the soup into bowls and top with the remaining cheddar cheese, crumbled turkey bacon (if using), and garnish with fresh chives.

Notes

Serve in rustic bowls and add a sprinkle of cheese and chives on top for color. Pair with warm crusty bread for a complete meal!
Keyword baked, creamy, potato, soup