Creamy Baked Potato Soup: Better Than Takeout

Creamy Baked Potato Soup is the ultimate comfort food, ready in just 30 minutes. After making this dozens of times, I’ve discovered the trick to a perfectly creamy soup every time. The warm, comforting aroma of this soup will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Sheet Pan Lemon Garlic Pork Chops and Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites.

What You'll Need for Creamy Baked Potato Soup: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 large baking potatoes
• 4 slices bacon
• 1 onion
• 2 cloves garlic
• 2 cups milk
• 1 cup heavy cream
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Optional: Crispy bacon
• Optional: Chives
• Optional: Sour cream
• Optional: Shredded cheese

How to Make Creamy Baked Potato Soup: Better Than Takeout

1. Step 1: Preheat oven to 425°F (220°C). Poke potatoes with a fork, rub with olive oil, and bake for 45-60 minutes or until tender.
2. Step 2: While potatoes bake, cook bacon in a large pot until crispy. Remove bacon, leaving drippings in the pot. Add onion and garlic, cooking until softened.
3. Step 3: Add milk, heavy cream, chicken broth, salt, and pepper to the pot. Bring to a simmer.
4. Step 4: Once potatoes are done, scoop out the flesh and add it to the pot. Use an immersion blender to puree until smooth. Stir in bacon and serve with desired toppings.

Storing & Reheating Creamy Baked Potato Soup: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Potatoes can be baked and mashed up to 2 days ahead. Store in the fridge and reheat in the pot before serving.

Freezing Creamy Baked Potato Soup: Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a healthier version, use low-fat milk and skip the heavy cream.
• Best substitution: Substitute the potatoes with sweet potatoes for a sweeter, more flavorful soup.
• Make-ahead: Potatoes can be baked and mashed up to 2 days ahead. Store in the fridge and reheat in the pot before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your soup is too thick, add a little more milk or broth to reach your desired consistency.

Creamy Baked Potato Soup: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

1 hour

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 6 large baking potatoes
• 4 slices bacon
• 1 onion
• 2 cloves garlic
• 2 cups milk
• 1 cup heavy cream
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Seasonings

• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika

Optional Toppings

• Crispy bacon
• Chives
• Sour cream
• Shredded cheese

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Poke potatoes with a fork, rub with olive oil, and bake for 45-60 minutes or until tender.
2. Step 2: While potatoes bake, cook bacon in a large pot until crispy. Remove bacon, leaving drippings in the pot. Add onion and garlic, cooking until softened.
3. Step 3: Add milk, heavy cream, chicken broth, salt, and pepper to the pot. Bring to a simmer.
4. Step 4: Once potatoes are done, scoop out the flesh and add it to the pot. Use an immersion blender to puree until smooth. Stir in bacon and serve with desired toppings.

Notes

• Chef tip: For a healthier version, use low-fat milk and skip the heavy cream.
• Best substitution: Substitute the potatoes with sweet potatoes for a sweeter, more flavorful soup.
• Make-ahead: Potatoes can be baked and mashed up to 2 days ahead. Store in the fridge and reheat in the pot before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your soup is too thick, add a little more milk or broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: Potatoes can be baked and mashed up to 2 days ahead. Store in the fridge and reheat in the pot before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 12g
• Fat: 22g
• Carbs: 50g
• Fiber: 5g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 60mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Potato Soup: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Baked Potato Soup: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!