Why You’ll Love this Creamy Baked Potato Soup
There are three reasons you’ll love this creamy baked potato soup.
First, it’s incredibly comforting—like a warm hug in a bowl on those days when nothing else will do.
Second, the combination of tender potatoes, melty Velveeta, and sharp cheddar creates a texture that’s silky smooth with just the right richness.
Finally, those bacon bits sprinkled on top? Pure genius. They add a smoky crunch that makes each spoonful more interesting than the last.
Trust me, I’ve made this countless times, and my family starts circling the kitchen the moment they smell it simmering.
What Ingredients are in Creamy Baked Potato Soup?
The heart of any good soup is quality ingredients, and this Creamy Baked Potato Soup is no exception. What makes this recipe special is the balance between the starchy potatoes and creamy add-ins that create that luxurious texture we all crave in a potato soup.
The combination might seem simple, but each ingredient plays an important role in building layers of flavor that make this soup so satisfying.
- 6-8 large baking potatoes, peeled and cubed
- 1 (8 ounce) container sour cream
- 1 (8 ounce) box Velveeta cheese, cut into chunks
- 2 chicken bouillon cubes
- 1/2 cup finely shredded cheddar cheese
- 1/4 pound bacon, cooked and broken into bits
- Water (just enough to cover the potatoes)
- Salt and pepper to taste
When shopping for this recipe, a few ingredient choices can make a difference. Russet potatoes work best here because their starchy quality helps thicken the soup naturally.
For the cheeses, while Velveeta creates that silky-smooth base we’re after, the sharp cheddar adds a more complex flavor as a topping.
And don’t skimp on the bacon—it’s worth getting good quality bacon for those crispy bits that add the perfect contrasting texture.
You might be tempted to substitute the bouillon cubes with broth, which works in a pinch, but the concentrated flavor from the cubes really intensifies the savory notes in this soup.
How to Make this Creamy Baked Potato Soup
Making this comforting soup is surprisingly straightforward, starting with the most basic step—preparing your potatoes. Begin by peeling and cubing 6-8 large baking potatoes, then place them in a large stock pot. Add 2 chicken bouillon cubes and pour in just enough water to cover the potatoes—no need to drown them in liquid. This careful amount of water guarantees your soup will have the right consistency later, rather than ending up too thin.
Bring everything to a boil and let the potatoes cook until they’re fork-tender, which typically takes about 30-40 minutes. The important part? Don’t drain the water when they’re done—that starchy potato water is liquid gold for your soup’s texture.
Once your potatoes are perfectly tender, it’s time for the creamy transformation. With the heat still on but reduced to low, add 8 ounces of Velveeta cheese cut into chunks, stirring gently until it’s completely melted into the potato mixture. The Velveeta creates that silky, smooth base that makes this soup so irresistible.
Next, fold in 8 ounces of sour cream, which adds a subtle tanginess that balances the richness. Season with salt and pepper to taste, remembering that bouillon cubes already contribute saltiness, so you might need less than you think.
Warm everything through until the soup reaches your desired serving temperature. For the grand finale, ladle this velvety concoction into bowls and top each serving with a sprinkle of the 1/2 cup of finely shredded cheddar cheese and a generous scattering of the 1/4 pound of crispy bacon bits. The contrast between the creamy soup and the crunchy bacon? Nothing short of magical.
Creamy Baked Potato Soup Substitutions and Variations
While this creamy baked potato soup recipe is delicious as written, you can easily adapt it to suit your dietary needs or pantry situation with several simple substitutions.
Don’t have Velveeta? Regular cheddar works beautifully, though the texture might be slightly less smooth. For a lighter version, swap the sour cream with Greek yogurt—I’ve done this countless times when trying to be “good.”
Vegetable bouillon can replace chicken for my vegetarian friends. And bacon? Well, turkey bacon or even crispy fried onions make wonderful toppings if pork isn’t your thing.
The beauty of potato soup lies in its flexibility. Sometimes I toss in leftover corn or broccoli. Who says you can’t play with your food?
What to Serve with Creamy Baked Potato Soup
Now that we’ve covered ways to customize your soup, let’s talk about perfect pairings.
This hearty soup practically begs for a crisp, green salad with a vinaigrette dressing—the acidity cuts through the richness beautifully.
I’m always partial to a crusty baguette or sourdough for dipping, because who doesn’t love sopping up those last precious spoonfuls?
For a more substantial meal, grilled cheese sandwiches turn this into the ultimate comfort food duo.
In summer, I serve it with fresh corn on the cob.
Winter calls for roasted vegetables.
Either way, this loaded potato goodness deserves thoughtful companions.
Final Thoughts
As I’ve stirred countless pots of this creamy baked potato soup over the years, I’ve come to appreciate its remarkable ability to bring people together around the table.
There’s something magical about watching faces light up with that first spoonful—the way the velvety texture and savory flavors create an instant comfort zone.
This recipe isn’t just food; it’s a reliable friend on cold evenings, a problem-solver for busy weeknights, and honestly, a bit of a show-off at potlucks.
Why not make it your own signature dish? Trust me, your family will thank you.
