Creamy Baked Potato Bliss

This creamy baked potato soup transforms humble russet potatoes into a velvety comfort food masterpiece that satisfies even the most demanding appetites. The combination of baked potatoes, crispy bacon, and sharp cheddar creates a restaurant-quality dish that comes together with surprising ease in your own kitchen.

I first created this soup during a particularly cold winter when my family needed something that felt like a warm hug in a bowl. Now it's requested so often that I keep the ingredients on hand at all times.

Ingredients

• Russet potatoes: Perfect for their high starch content that creates that creamy texture we all crave
• Crispy bacon: Adds smoky depth and a wonderful textural contrast to each spoonful
• Sharp cheddar cheese: Brings that distinct tang that makes this soup truly memorable
• Sour cream: Adds richness and a subtle tanginess that balances the potato flavor
• Green onions: Provide a fresh bite and beautiful color to the finished dish
• Chicken or vegetable broth: Forms the savory base of our soup
• Heavy cream: Creates that luxurious mouthfeel that makes this soup special
• Garlic powder and onion powder: Infuse flavor without the need for chopping
• Olive oil: Helps create that perfectly crispy potato skin during baking

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to 400°F. Thoroughly wash the russet potatoes until no dirt remains. Take a fork and prick each potato several times to prevent them from exploding in the oven. Drizzle olive oil over each potato and use your hands to ensure they're completely coated. Sprinkle generously with salt which will help create a crispy exterior. Place the potatoes directly on the middle oven rack for 45-60 minutes. You'll know they're done when a fork slides easily into the center.

Prepare the Potato Base:

Allow the baked potatoes to cool just enough that you can handle them without burning yourself about 5 minutes. Slice each potato in half lengthwise and carefully scoop out the fluffy insides with a spoon, leaving about ¼ inch of potato attached to the skin. This creates a sturdy shell and ensures some of that delicious roasted flavor remains. Transfer the scooped potato to a large mixing bowl.

Create the Soup Base:

In a large heavy bottomed pot, bring your broth to a simmer over medium heat. Add the scooped potato flesh along with the heavy cream, garlic powder, and onion powder. Stir frequently to prevent anything from sticking to the bottom of the pot. This combination creates the foundation of flavor for our soup.

Blend to Perfection:

Use an immersion blender directly in the pot to create a velvety smooth texture. Start blending at the bottom of the pot and slowly work your way up to incorporate air which makes the soup even creamier. If you prefer some texture, reserve about a cup of the potato chunks before blending and fold them back in afterward. If using a countertop blender, work in batches filling the blender no more than halfway each time to prevent hot liquid accidents.

Add the Enrichments:

Reduce the heat to low and stir in the sour cream using a gentle folding motion to maintain the light texture we've created. Add half the crumbled bacon and half the shredded cheddar, stirring until the cheese melts completely. Taste the soup and season with salt and pepper, remembering that the garnishes will add more saltiness.

Garnish and Serve:

Ladle the hot soup into warmed bowls. Top each serving with the remaining bacon, a generous sprinkle of cheddar cheese, and a scattering of sliced green onions. The contrast between the hot soup and the cold garnishes creates a delightful temperature play that makes each bite interesting.

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The heavy cream is truly non negotiable in this recipe. I once tried to lighten it up with half and half, and while still good, it lacked that silky richness that makes this soup so special. If you're going to indulge, do it properly.

Make-Ahead Magic

This soup actually improves with time. Make it up to three days ahead and store in an airtight container in the refrigerator. The flavors meld and deepen, creating an even more complex taste profile. When reheating, do so gently over medium low heat, stirring occasionally and adding a splash of broth if it's thickened too much during storage.

Smart Substitutions

If you're out of russet potatoes, Yukon Golds make an excellent substitute and create an even buttery flavor profile. For a lighter version, you can replace half the heavy cream with whole milk, though the texture won't be quite as luxurious. No sour cream? Greek yogurt provides a similar tanginess with extra protein. Vegan guests? Use vegetable broth, plant based cream, and your favorite dairy free cheese and sour cream alternatives.

Serving Suggestions

Transform this soup into a complete meal by serving it with a simple side salad dressed with vinaigrette to cut through the richness. For an extra special presentation, serve the soup in the hollowed potato skins for a twice baked potato soup experience. During holiday gatherings, I offer a toppings bar with extra cheese, bacon, chives, jalapeños, and even pulled pork for guests to customize their bowls.

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Enjoy this creamy, comforting soup as the ultimate cozy treat!

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, you can prepare this soup 1-2 days in advance. Store it in an airtight container in the refrigerator. When reheating, do so gently over low heat, stirring occasionally. Add a splash of broth or cream if needed to reach your desired consistency. Save the toppings (bacon, cheese, green onions) to add fresh just before serving.

→ Can I freeze this potato soup?

While you can freeze this soup, be aware that dairy-based soups can sometimes separate when thawed. For best results, freeze the base without the sour cream and cheese, then add these fresh when reheating. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half, whole milk, or evaporated milk. For a dairy-free alternative, try full-fat coconut milk or cashew cream. Each substitution will affect the richness of the final dish, so you may need to adjust seasonings accordingly.

→ How can I make this soup vegetarian?

To make this vegetarian, simply use vegetable broth instead of chicken broth and either omit the bacon or use a plant-based bacon alternative. The cheese can be replaced with a vegetarian cheese substitute if desired, though many cheeses are naturally vegetarian (just check the label for animal rennet).

→ What's the best way to achieve a smooth soup texture?

An immersion blender works best as it allows you to control the texture easily. Blend in pulses until you reach your desired consistency. If using a countertop blender, work in batches, filling it only halfway, and allow steam to escape by removing the center cap and covering with a kitchen towel to prevent burns.

→ Can I add other vegetables to this soup?

Absolutely! Sautéed carrots, celery, or leeks make excellent additions. Cook them until soft before adding to the soup base. Corn kernels, broccoli florets, or even kale can be added for extra nutrition and texture. Just be sure to adjust cooking times accordingly for each vegetable.