Rich and creamy Baked Potato Soup made in a dutch oven with bacon, cheddar cheese, and sour cream. You can also make this as a dairy free potato soup.
You’ll love this hearty baked potato soup if you love creamy and filling soups! It’s perfect for a chilly night or whenever you have a craving for a comforting soup.
It goes well with a side salad, crusty bread, or saltine crackers. If you love creamy soups, you’ll love our Broccoli Potato Soup or Instant Pot Chicken and Dumplings.
This soup is easy to make dairy free with full-fat oat milk, dairy free sour cream, and dairy free cheese. You can also make it gluten free by mixing 2 1/2 tablespoons of cornstarch in the liquids before adding to the dutch oven instead of the flour.
Ingredients and notes
- Bacon – We use bacon to add a ton of rich and smokey flavor to this soup. We use it in the soup and then top it with some too. We also use the bacon fat to cook the veggies. It will also coat with the flour to make a roux.
- Onions – Yellow onions are our preferred soups.
- Celery – You can leave the celery out, but we find it gives the soup great flavor.
- Carrots – Save time by using shredded carrots in a pinch.
- Garlic – If you don’t have fresh garlic, you can use an extra 1/2 teaspoon of granulated garlic.
- All-purpose Flour – We use flour in addition to milk and blend the soup to make this soup thicker and creamy.
- Chicken Broth – Don’t have chicken broth? You can also use vegetable broth.
- Oat Milk – We’re dairy free, so we use oat milk, but you can also use regular whole milk.
- Potatoes – Russet potatoes make this soup creamy and have the best texture for a rich and comforting soup.
- Granulated Garlic – We love garlic so in addition to the cloves I do add a bit of granulated garlic to boost the garlic flavors in the background.
- Chili Powder – This adds a bit of savory spice to the soup. You can adjust to your liking.
- Smoked Paprika – We love the richness and smokiness flavor of smoked paprika. A little goes a long way.
- Sour Cream – Our preferred dairy free sour cream is toffuti or kite hill.
- Cheddar Cheese – We use Follow Your Heart finely shredded cheddar cheese for dairy free.
- Kosher salt and Pepper to taste
How to make Baked Potato Soup
In a cold dutch oven, you’ll start cooking the bacon that you’ve cut down to 1-inch pieces. Once the bacon is fully cooked, transfer that to a paper towel lined plate to absorb the excess grease.
Keep the bacon grease in the dutch oven and add chopped onions, celery, and carrot. You’ll cook that for about 3-5 minutes until the onions are translucent. Then you can add the garlic and cook until it’s fragrant, about 1 minute.
Next, add in the flour and stir until the bacon grease is absorbed into the flour. Then add in the flour to create a roux. Mix in the milk well to combine, and then add in the broth, milk, 1/2 of the bacon, chopped potatoes, and seasonings. Bring the mixture to a boil and then quickly reduce to low heat and simmer for 15-20 minutes. Cook until the potatoes are fork tender. Stir as needed.
Once the potatoes are tender, you can carefully blend half of the soup (it will be very hot, please use caution) and then return it to the instant pot. Once blended, you’ll return the puree to the soup and stir in the sour cream and cheddar cheese.
Now it’s ready to serve as desired.
Recipe tips and variations
- Russet potatoes make this soup super creamy, they’re a fluffy potato that falls apart easily. You could also add in some Yukon gold potatoes if you like them to hold their shape even more.
- This soup is easily made dairy free by using dairy free sour cream, oat milk, and vegan cheddar cheese.
- Add some frozen corn at the end of the cooking times for a bit of a crunch and some sweetness.
- Make some air fryer bacon on the side for even more bacon to serve if desired.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Reheat: We heat the soup in a saucepan. You can add more water or oat milk if you need to thin it out.
How to serve
We love serving with Homemade Dinner Rolls, Garlic Bread, or saltine crackers.
Frequently asked questions
Due to the potatoes changing texture after freezing, we do not recommend freezing this recipe.
Absolutely. We recommend adding corn, chopped red peppers, broccoli, or even cauliflower.
Yes! You can skip the flour, and then when adding in the cold milk, just mix that with 1/2 the amount of cornstarch for flour. For the recipe, as written, you’d use about 2 1/2 tablespoons of cornstarch.
Yes, you’ll want to omit the bacon and then use 2 tablespoons of vegan butter to saute the veggies. You can still add vegan bacon to give it more flavor to top the soup when serving.
creamy soup recipes
Baked Potato Soup Recipe
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Print Pin RecipeIngredients
- 7 slices bacon chopped into 1-inch pieces
- 1 medium onion chopped
- 1 carrot peeled and chopped
- 4 cloves garlic minced
- 1 stalk celery chopped
- 1/3 cup all-purpose flour
- 3 cups low sodium chicken broth
- 5 russet potatoes peeled and chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 3 cups whole milk we use Oatly full fat for dairy free
- 1/2 cup sour cream we use WayFare for dairy free
- 1/2 cup shredded cheddar cheese we use Follow Your Heart for dairy free
Instructions
- Place the bacon into a cold dutch oven and cook on medium-high heat. Stir as needed until the bacon is nice and crispy. Remove the bacon with a slotted spoon and place it onto a paper towel-lined plate to absorb the grease.
- Add the carrots and onion to the dutch oven with the bacon grease and stir until the onions are translucent about 3-4 minutes, then add the garlic and cook and stir for another minute.
- Add in the flour and toss to coat the veggies. Stir in the chicken broth, milk and 1/2 of the bacon, potatoes, and seasonings (salt, pepper, garlic, chili powder, and smoked paprika). Bring to a boil and then reduce to low heat to simmer for 15-20 minutes, or until the potatoes are fork tender. The smaller you chop the potatoes, the quicker they will cook. Be sure to stir as needed.
- Use a blender (or immersion blender) to blend 1/3 to 1/2 of the soup mixture. Carefully blend the soup, as it will be very hot. Return the soup to the pot and add the other half of the bacon, sour cream, and cheddar cheese. Stir to combine and then serve as desired.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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