Creamy Baked Potato Soup

My neighbor stopped by on a gray October afternoon with a borrowed soup pot, asking if I could help her figure out why her potato soup never turned creamy enough. We stood in my kitchen stirring a pot together, and she watched as I explained the magic of not skipping the roux, of letting the sour cream warm gently instead of screaming. By the time we ladled it into bowls, she understood—this wasn't just comfort food, it was technique wrapped in warmth.

There's something about serving this soup to people who didn't expect to be fed that changes an evening. I made it once for friends during a snowstorm when we got stuck inside, and we ended up playing cards at the kitchen table long after the bowls were empty, nobody wanting to leave the warmth.

Ingredients

• 4 large russet potatoes, peeled and diced: Russets have the starch that makes this soup naturally creamy without cream overdoing it—don't swap them for waxy potatoes or you'll chase thickness forever.
• 6 slices bacon, chopped: Thick-cut bacon gives you more fat to work with and actual texture that doesn't disappear.
• 1 medium onion, diced: The sweetness that develops as it sautés is the backbone of flavor, so don't rush this part.
• 2 cloves garlic, minced: Fresh garlic, not powder—it needs to bloom in the bacon fat to unlock its gentler side.
• 3 tablespoons chopped fresh chives, plus more for serving: Add them at the end so they stay bright and sharp, not muddied.
• 1/4 cup all-purpose flour: This is your roux partner; whisk it constantly so lumps don't ambush you later.
• 3 cups whole milk and 1 cup chicken broth: Whole milk matters here—skim milk will thin out and leave you disappointed.
• 1 cup sour cream: Never dump it in hot soup cold; let it warm slightly or you risk little curdled specks.
• 1 1/2 cups shredded sharp cheddar, plus more for serving: Sharp cheddar has personality, not that blank mild stuff—taste matters in every bite.
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Season in layers as you go, not all at once at the end.

Instructions

Boil the potatoes until they break apart:

Bring a large pot of salted water to a rolling boil, then add your diced potatoes and let them cook for 12 to 15 minutes until a fork slides through without resistance. You're looking for tender, not mushy, so check them at the 12-minute mark—they'll finish cooking again in the soup.

Render the bacon until it's truly crisp:

In your soup pot over medium heat, watch the bacon transform from soft to golden to shattering-crisp, which takes about 8 minutes. Remove it with a slotted spoon onto paper towels and leave about 2 tablespoons of that precious grease behind—this is your flavor foundation.

Build your aromatic base with onion and garlic:

Add the diced onion to the warm bacon fat and listen for that gentle sizzle; cook it for about 5 minutes until it turns from white to translucent and starts smelling sweet. Then stir in the garlic and cook just 1 minute more—garlic burns fast and tastes bitter when it does.

Make a roux and let it cook:

Sprinkle the flour over the onions and garlic, stirring constantly with a whisk for 2 full minutes so the flour loses its raw taste and becomes toasty and golden. This prevents lumps later and deepens the flavor in a way that feels invisible but absolute.

Whisk in the milk and broth slowly and deliberately:

Pour the milk and chicken broth in gradually while whisking hard, so the roux dissolves smooth instead of clumping. The soup will start to thicken almost immediately, which is exactly what you want.

Add potatoes and let them soften everything around them:

Stir in your cooked potatoes, salt, and pepper, then simmer everything gently for 10 minutes so flavors meld. Grab a potato masher and gently crush some potatoes right in the pot—you want some chunks but a naturally creamy base, not a smooth purée.

Finish with sour cream and cheese on low heat:

Lower the heat to barely simmering, then stir in the sour cream slowly so it warms and combines without curdling. Add the shredded cheddar in handfuls, stirring until each handful melts completely into the soup before adding the next.

Taste and adjust before serving:

Ladle the soup into bowls and crown each one with reserved bacon, extra cheddar, and a scatter of fresh chives. The freshness of those chives against the richness is the last note that makes people ask for the recipe.

Pinterest

I made this soup for my mom the week she came home from the hospital, and she sat at my kitchen counter eating slowly, really tasting it, which felt like the first normal thing happening in days. Food doesn't heal everything, but sometimes it holds space for what needs to happen next.

The Texture Question

Some people want their potato soup perfectly smooth; others want to bite into chunks of potato. I land somewhere in the middle, which is why I mash some potatoes but not all of them right in the pot. If you're the blender type, use an immersion blender on half the soup to thicken it, then stir back in the chunky half—you get creaminess and texture without losing what makes potato soup feel substantial.

Making It Ahead or Freezing

This soup actually tastes better the next day after the flavors have gotten to know each other. Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months in a freezer-safe container, leaving a little headroom at the top so it doesn't crack as it expands. When you reheat, do it gently over medium heat and add a splash of milk if it's thickened too much in storage.

Playing With Versions

The beauty of this soup is that it bends without breaking. Skip the bacon and use vegetable broth if you're cooking for vegetarian friends, then add a pinch of smoked paprika to keep that savory depth alive. I've made it with half the cheddar and added sharp white cheddar instead for a slightly different flavor, and nobody noticed anything was missing. Even small swaps keep it interesting without requiring you to start from scratch.

• For gluten-free versions, swap the all-purpose flour for cornstarch or a one-to-one gluten-free flour blend.
• If you don't have fresh chives, thin sliced green onion tops or even fresh parsley work, though chives have a brightness that's hard to replace.
• Leftover bacon grease keeps in a jar in the fridge for two weeks—use it to roast vegetables or make cornbread next time.

Pinterest

This soup taught me that the simplest dinners are often the ones people remember longest. Make it for someone, and watch what happens.

Recipe FAQs

→ What potatoes are best for creamy soup?

Russet potatoes are ideal due to their starchy texture, which breaks down to create a velvety consistency.

→ Can I make the soup vegetarian?

Yes, omit bacon and replace chicken broth with vegetable broth; adding smoked paprika adds a smoky depth.

→ How do I achieve a creamy yet chunky texture?

Simmer the soup gently and mash some of the cooked potatoes while leaving others intact for contrast.

→ What cheese works best in this soup?

Sharp cheddar melts smoothly and adds a rich, tangy flavor that complements the potatoes and bacon.

→ Can the soup be prepared ahead?

Yes, refrigerate up to 3 days or freeze up to 2 months. Thaw and reheat gently, adding milk if needed.

→ How can I intensify the bacon flavor?

Reserve bacon grease to sauté onions and garlic, which infuses the soup with deeper smoky notes.