Creamy Baked Potato Soup: A Hearty Winter Bowl (Print Version)

Creamy Baked Potato Soup is your ultimate comfort food! Rich, cheesy, and loaded with flavor. Easy to make & perfect for chilly evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 90 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Pork

# Ingredients:

→ Base Ingredients

01 - 4 large Russet potatoes
02 - 6 slices bacon
03 - 1 yellow onion, diced
04 - 3 cloves garlic, minced
05 - 4 cups chicken broth (low sodium preferred)

→ Creamy Goodness

06 - 1/4 cup all-purpose flour
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 1 cup sharp cheddar cheese, freshly grated

→ Flavor Boosters

10 - 1/2 teaspoon salt (or to taste)
11 - 1/4 teaspoon black pepper (or to taste)

→ Finishing Touches

12 - 2 tablespoons fresh chives, chopped
13 - Extra crispy bacon bits for garnish

# Instructions:

01 - First things first, get those russet potatoes scrubbed clean. Poke 'em a few times with a fork – don't skip this, or they might explode, which, honestly, I've seen happen. Rub them with a little oil and a sprinkle of salt, then pop them in the oven at 400°F (200°C) for about an hour, or until they're tender all the way through. You want them soft enough to mash easily. The smell of baking potatoes always makes me feel like something good is coming.
02 - While the potatoes are baking, cook your bacon in a large pot or Dutch oven over medium heat until it's wonderfully crispy. This step fills the kitchen with that amazing savory aroma. Once it's done, take the bacon out, reserving about 2 tablespoons of that glorious bacon fat in the pot. We're going to use that fat to build our flavor foundation for the Creamy Baked Potato Soup. Don't drain it all, that's where the good stuff is!
03 - Into that bacon fat, toss your diced onion. Sauté it until it's soft and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until it's fragrant – be careful not to burn it, because burnt garlic is a sad, bitter thing. I've rushed this step before and ended up with crunchy onions, so take your time here. This really sets the stage for the Creamy Baked Potato Soup.
04 - Sprinkle the flour over the cooked onions and garlic. Stir it constantly for about 2 minutes, letting it cook into a paste, a roux. This is where you build the base of your thick Creamy Baked Potato Soup. It'll smell a little nutty, and you want it to be a light golden color. I once didn't cook it long enough, and the soup had a raw flour taste, which was a definite oops moment.
05 - Gradually whisk in the chicken broth, making sure to get rid of any lumps. Keep whisking as you bring it to a gentle simmer; it'll start to thicken. Next, slowly pour in the whole milk, continuing to whisk. Let it come back to a simmer, stirring occasionally. This step feels like you're creating something substantial, and the aroma starts to really develop now.
06 - Once your baked potatoes are cool enough to handle, scoop out their fluffy insides into the pot, discarding the skins. Use a potato masher or a fork to break up the potatoes right in the soup, leaving some chunks for texture – I like it a bit rustic! Stir in the heavy cream and about half of the shredded cheddar cheese. Let your Creamy Baked Potato Soup simmer for 5-10 minutes, stirring occasionally, until it's heated through and the cheese is melted. Taste and adjust your salt and pepper. This is where the magic happens, and it looks and smells just like a big, warm hug.

# Notes:

01 - Don't rush the roux, honestly. A properly cooked roux is the secret to a silky soup, and I've burned enough to know! Keep stirring, low and slow, until it's a lovely golden-blonde.
02 - This soup actually tastes better the next day, so make a big batch! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it's too thick.
03 - Ran out of heavy cream once, oops! I used half-and-half with an extra tablespoon of flour in the roux, and it worked out okay, just a little lighter. Not quite the same richness, but totally doable.
04 - Serve this Creamy Baked Potato Soup with some crusty bread for dipping, or a simple green salad to cut through the richness. A sprinkle of fresh chives makes it look fancy without any real effort.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - potato masher
04 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

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