CREAMY Baked Potato Soup

Looking for a warm, rich, easy recipe to make the most of your leftover backed potatoes? Baked Potato Soup I is the recipe for you! Perfect for a cool autumn weekend, or a schoolnight, give this creamy potato favorite a try!

Frequently Asked Questions: Q: How do you thicken potato soup? A: Potato soup can be thickened by adding diced potatoes, which helps to absorb liquid and increase the soup’s overall thickness. Additionally, baking the soup after adding the dairy will help to firm up the ingredients, resulting in a thicker, creamier soup.

Q: How long does potato soup last in the refrigerator? A: Potato soup can be safely stored in the refrigerator for 4-5 days. To ensure the best quality, it is recommended to consume the soup within this timeframe. For optimal freshness, store in an airtight container and reheat when ready to serve.

Q: What other ingredients can I add to potato soup? A: Potato soup is incredibly versatile and can be adapted to suit any preferences. Other ingredients such as vegetables, herbs, and/or spices can be added to vary the flavor. Additionally, cream cheese, sour cream, or grated cheese can be added to give the soup a creamier, richer texture.

Baked Potato Soup I

Recipe by Addrecipes
3.8 from 17 votes
Course: Soups, Stews And Chili RecipesCuisine: AmericanDifficulty: Easy


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Baked Potato Soup is a rich and delicious meal that requires just a few simple steps! Start by heating some butter in a pot, and then add diced onion and potatoes. After adding a flavorful base of chicken broth and seasonings, whisk in the milk and half & half. Finally, stir in the bacon, top with cheese, and bake to perfection. Enjoy this comforting meal with a crusty loaf of bread or salad.


  • 4 large potatoes

  • 1/4 cup oil

  • 1 onion, finely diced

  • 3 carrots, finely diced

  • 4 celery stalks

  • 1 teaspoon garlic

  • 1 teaspoon thyme

  • 6 slices bacon

  • 2 cups chicken broth

  • 1/2 cup cream, grated cheese (for garnish)


  • To make this dish, preheat the oven to 400°F. Cut the potatoes into small cubes and line them on a parchment paper-lined baking sheet.
  • Bake for 20-25 minutes until golden brown.
  • Meanwhile, in a large pot, heat oil over medium heat. Add the diced onions, celery, and carrots. Sauté for 5 minutes, stirring occasionally. Add the cooked potatoes, garlic, thyme, and diced bacon. Stir to combine.
  • To this mixture, add the chicken broth and let it simmer for 10 minutes.
  • Then, stir in the cream and reduce the heat to low. Cook for an additional 5 minutes. Lastly, ladle the soup into bowls and garnish with grated cheese.
  • This creamy and comforting baked potato soup is a delicious winter warmer.
  • The creamy broth soaks up all the wonderful flavors from the bacon, onion, celery, carrots, and garlic, and makes for an incredibly comforting dish.
  • The roasted potatoes add a tasty crunch and make the soup thick and creamy.

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