Creamy Baked Potato Soup: Better Than Takeout
Creamy Baked Potato Soup: Better Than Takeout. After making this many times, I discovered the trick to a perfectly creamy soup without using heavy cream. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Garlic Shrimp and Fried Potatoes, Onions, and Smoked Polish Sausage.
Why This Creamy Baked Potato Soup: Better Than Takeout Is Pure Comfort
- Creamy and rich without heavy cream
- Loaded with bacon and cheese
- Easy to make and better than takeout
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.
- Baked potatoes
- Onion
- Garlic
- Chicken broth
- Milk
- Bacon
- Cheddar cheese
- Salt
- Pepper
- Paprika
- Chives
- Optional: Sour cream
- Optional: Green onions
đź“ť Ingredient Notes
- Baked potatoes: Use large baking potatoes for the best texture.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Ensures a smooth and creamy soup without lumps. → See on Amazon
- Instant-read thermometer — Helps heat the milk gently to prevent curdling. → See on Amazon
How to Make Creamy Baked Potato Soup: Better Than Takeout
- Bake potatoes: Prick potatoes with a fork, rub with oil, and bake at 425°F (220°C) for 45-60 minutes.
- Sauté onions and garlic: Cook diced onions and minced garlic in butter until softened.
- Blend potatoes: Peel and blend baked potatoes until smooth.
- Combine ingredients: Stir in blended potatoes, chicken broth, milk, salt, pepper, and paprika.
- Cook bacon: Fry bacon until crispy, then crumble and set aside.
- Simmer soup: Simmer the soup for 10-15 minutes, then stir in milk.
- Serve: Ladle into bowls, top with bacon, cheese, sour cream, and green onions.
Cook's Tips for Perfect Creamy Baked Potato Soup: Better Than Takeout
- Common mistake and fix: Don't overcook the potatoes in the soup. They can become watery and lose their flavor.
- : For a vegetarian version, omit the bacon and use vegetable broth.
- : To make ahead, prepare the soup without the milk, then add it when reheating.
Storing & Reheating Creamy Baked Potato Soup: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: Prepare the soup ahead of time, then reheat before serving.
Freezing Creamy Baked Potato Soup: Better Than Takeout
Freeze the soup without toppings for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños when sautéing onions.
- Best substitution: Substitute the milk with heavy cream for an even richer soup.
- Make-ahead: Prepare the soup ahead of time, then reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth.
Want to level up this recipe?
Slow cooker — Cooks the soup gently for a creamy texture and saves time. → Check price on Amazon
Creamy Baked Potato Soup: Better Than Takeout
Ingredients
Main Ingredients
- Baked potatoes
- Onion
- Garlic
- Chicken broth
- Milk
- Bacon
- Cheddar cheese
Seasonings
- Salt
- Pepper
- Paprika
- Chives
Optional Toppings
- Sour cream
- Green onions
Instructions
- Bake potatoes: Prick potatoes with a fork, rub with oil, and bake at 425°F (220°C) for 45-60 minutes.
- Sauté onions and garlic: Cook diced onions and minced garlic in butter until softened.
- Blend potatoes: Peel and blend baked potatoes until smooth.
- Combine ingredients: Stir in blended potatoes, chicken broth, milk, salt, pepper, and paprika.
- Cook bacon: Fry bacon until crispy, then crumble and set aside.
- Simmer soup: Simmer the soup for 10-15 minutes, then stir in milk.
- Serve: Ladle into bowls, top with bacon, cheese, sour cream, and green onions.
Notes
- Chef tip: For a spicy version, add diced jalapeños when sautéing onions.
- Best substitution: Substitute the milk with heavy cream for an even richer soup.
- Make-ahead: Prepare the soup ahead of time, then reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze the soup without toppings for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare the soup ahead of time, then reheat before serving.
Nutrition Per Serving
- Calories: 380
- Protein: 12g
- Fat: 17g
- Carbs: 42g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 45mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Potato Soup: Better Than Takeout FAQs
Yes, prepare the soup without the milk, then add it when reheating.
Overcooking the potatoes can cause them to release too much starch, making the soup watery.
Yes, cook the onions and garlic on the stovetop, then combine all ingredients in the slow cooker and cook on low for 4-6 hours.
Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 2-3 minutes.
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!
