Go Back
delicious creamy potato soup

Creamy Baked Potato Soup

This luxurious potato soup combines tender potatoes with a velvety cheese base for the ultimate comfort food experience. The silky texture is perfectly complemented by crispy bacon bits and sharp cheddar, creating a satisfying meal that's both rich and flavorful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken bouillon cubes
  • 1/4 pound bacon cooked and crumbled into bits
  • 1 (8 ounce) box Velveeta cheese cut into chunks
  • Salt and pepper to taste
  • 1 (8 ounce) container sour cream
  • 6-8 large baking potatoes peeled and cubed (preferably Russet)
  • 1/2 cup sharp cheddar cheese finely shredded, for topping
  • Water just enough to cover potatoes

Equipment

  • Large stock pot
  • Potato peeler
  • Ladle

Method
 

  1. Peel and cube the baking potatoes, then place them in a large stock pot.
  2. Add the chicken bouillon cubes and pour in just enough water to cover the potatoes.
  3. Bring to a boil and cook until potatoes are fork-tender, about 30-40 minutes. Do not drain the water.
  4. Reduce heat to low. Add the Velveeta cheese chunks and stir gently until completely melted into the potato mixture.
  5. Fold in the sour cream and season with salt and pepper to taste, remembering the bouillon cubes already add saltiness.
  6. Warm everything through until the soup reaches your desired serving temperature.
  7. Ladle into bowls and top each serving with a sprinkle of shredded cheddar cheese and crispy bacon bits.

Notes

For a lighter version, substitute Greek yogurt for the sour cream. The starchy potato water is key to the soup's creamy texture, so don't drain it after cooking. Store leftovers in the refrigerator for up to 3 days, reheating gently on the stovetop or microwave with a splash of milk if needed to restore creaminess.
This soup pairs wonderfully with a crisp green salad and crusty bread for dipping. For a more substantial meal, serve alongside grilled cheese sandwiches.