Cheesy Baked Potato Soup

Have you ever wished you could enjoy all the cozy, cheesy comfort of a baked potato… in a spoonful?

If you love creamy soups that taste like a warm hug on a cold day, you’re going to love this Cheesy Baked Potato Soup. It’s rich, thick, and loaded with melty cheese, tender potatoes, and crispy bacon bits. But here’s the twist: you don’t need to be a pro chef to pull it off. In fact, this potato soup is beginner-friendly, easy to make in under an hour, and customizable with what you already have at home.

Why You’ll Love This Potato Soup

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What makes this soup special is its cheesy, creamy texture that tastes like a loaded baked potato in every bite. This dish is:

• Quick to prepare (about 45 minutes)
• Easy enough for beginners
• A full meal in one bowl
• Family-friendly and crowd-pleasing
• Budget-friendly using pantry staples

Whether you’re making dinner on a weeknight or prepping for a cozy weekend in, this potato soup is a satisfying go-to.

Essential Ingredients (and Easy Swaps)

Here’s what you’ll need to make the best cheesy baked potato soup:

• Russet potatoes (5-6 medium): They cook down beautifully for a creamy texture.
  Swap with Yukon Gold for a richer taste.
• Yellow onion (1 medium): Adds flavor depth.
  Shallots or leeks also work great.
• Garlic cloves (2-3 minced): For bold flavor.
  Use garlic powder in a pinch.
• Butter (4 tbsp): Forms the soup base.
  Substitute with olive oil or plant-based butter.
• All-purpose flour (1/4 cup): For thickening.
  Gluten-free flour can work too.
• Chicken or vegetable broth (4 cups): Forms the liquid base.
  Use bone broth for extra nutrients.
• Whole milk or half-and-half (2 cups): Makes it creamy.
  Heavy cream or non-dairy milk are both options.
• Shredded cheddar cheese (2 cups): The star of the show.
  Try sharp cheddar, Colby Jack, or even pepper jack for a kick.
• Cooked bacon bits (1/2 cup): For topping.
  Leave it out for a vegetarian version or use plant-based bacon.
• Salt and pepper: To taste.
• Green onions or chives: Optional, for garnish.

Step-by-Step Instructions

1. Prep Your Potatoes

• Wash, peel, and cube the potatoes into 1/2-inch chunks.
• Place them in a bowl of water to keep from browning while you prep the rest.

2. Cook the Onion and Garlic

• In a large pot over medium heat, melt the butter.
• Add the chopped onion and sauté for 5-6 minutes until translucent.
• Stir in the garlic and cook for 1 minute.

3. Make the Roux

• Sprinkle in the flour and stir continuously for 2-3 minutes.
• This thick paste is key to the soup’s rich texture.

4. Add Broth and Simmer

• Gradually pour in the broth while whisking to prevent lumps.
• Bring to a low boil, then add the drained potatoes.
• Simmer for 15-20 minutes or until potatoes are fork-tender.

5. Mash and Stir

• Use a potato masher or the back of a spoon to gently mash some of the potatoes.
• Leave some chunks for texture.

6. Add Cream and Cheese

• Lower the heat and stir in the milk or half-and-half.
• Slowly mix in the shredded cheese until melted and smooth.
• Season with salt and pepper to taste.

Building the Final Bowl

Spoon the soup into bowls and get creative with toppings:

• Extra shredded cheese
• Crumbled bacon
• Sliced green onions or chives
• A dollop of sour cream
• Croutons or oyster crackers for crunch

Serve hot with warm bread or a green salad on the side.

Storage and Make-Ahead Tips

This soup stores wonderfully:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months (note: it may be less creamy when reheated).
• Reheat: Warm over low heat, stirring often. Add a splash of milk or broth if needed.

To save time, you can also:

• Chop the potatoes and onions a day ahead.
• Pre-cook the bacon and store in the fridge.

Recipe Variations

Try these fun twists:

• Broccoli and Cheddar Potato Soup: Stir in steamed broccoli before serving.
• Spicy Jalapeño Potato Soup: Add diced jalapeños with the onions.
• Loaded Veggie Version: Mix in corn, peas, or shredded carrots.
• Meat Lovers’ Edition: Add crumbled sausage or leftover rotisserie chicken.

This recipe is endlessly flexible. Don’t be afraid to make it your own!

Conclusion

Potato soup doesn’t have to be complicated to be delicious. With just a few pantry ingredients, you can whip up a warm, cheesy bowl of comfort that satisfies the whole family. Whether you’re new to cooking or a seasoned home chef, this Cheesy Baked Potato Soup is a keeper. So grab your pot and get cozy—it’s soup time!

FAQs

1. Can I use leftover baked potatoes?
Yes! Dice and add them during the simmer step. They break down quickly and work great.

2. Is this soup gluten-free?
Not by default, but you can substitute the flour with a gluten-free blend or cornstarch slurry.

3. Can I make this soup vegetarian?
Absolutely. Use vegetable broth and skip the bacon—or use plant-based bacon alternatives.

4. What’s the healthiest milk to use?
Unsweetened almond milk or oat milk work well if you’re watching calories. They still add creaminess without dairy.

5. Does this soup freeze well?
Yes, but the texture may change slightly. Stir well after reheating and add a splash of fresh milk or cream.

6. Can I make it in a slow cooker?
Yes. Sauté onion and garlic, then add all ingredients except cheese and milk to the slow cooker. Cook on low for 6 hours, mash some potatoes, and stir in cheese and milk at the end.