12 Creamy Baking Potato Soup Recipes

You’re in for a treat! Nothing beats the comfort of a warm, creamy potato soup on a chilly day. Whether you’re craving something classic or looking to spice things up, our roundup of 12 Creamy Baking Potato Soup Recipes has got you covered. From quick fixes to slow-cooked delights, these recipes promise to satisfy your soup cravings. So, grab your ladle and let’s dive into these delicious bowls of comfort!

Classic Creamy Baking Potato Soup

Kickstart your culinary journey with this comforting Classic Creamy Baking Potato Soup, a dish that promises warmth and satisfaction in every spoonful. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a smooth cooking experience.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 large baking potatoes, peeled and cubed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons chives, finely chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the cubed baking potatoes to the pot, stirring to coat them with the onion and garlic mixture.
5. Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a simmer, covering the pot. Cook for 20 minutes, or until the potatoes are fork-tender.
6. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
7. Stir in the heavy cream, sea salt, black pepper, and nutmeg. Heat the soup over low heat for 5 minutes, stirring constantly to prevent scorching.
8. Ladle the soup into bowls, garnishing each with finely chopped chives before serving.

Yield a velvety texture that’s rich and indulgent, with the nutmeg adding a subtle warmth. For an elegant twist, serve with a drizzle of truffle oil or a side of crusty artisan bread.

Loaded Baking Potato Soup with Bacon and Cheese

Just imagine a bowl of creamy, comforting soup that combines the heartiness of baked potatoes with the smoky richness of bacon and the sharp tang of cheddar cheese. This Loaded Baking Potato Soup is a perfect blend of flavors and textures, designed to warm you up from the inside out.

Ingredients

• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 large russet potatoes, peeled and cubed
• 4 cups chicken stock
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, grated
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh chives, finely chopped

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the butter and melt over medium heat. Add the chopped onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, about 1 minute.
5. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer.
6. Add the cubed potatoes to the pot. Simmer until the potatoes are tender, about 15 minutes, stirring occasionally.
7. Using a potato masher, lightly mash the potatoes in the pot to thicken the soup, leaving some chunks for texture.
8. Stir in the heavy cream, grated cheddar cheese, salt, and pepper. Cook until the cheese is fully melted and the soup is heated through, about 5 minutes.
9. Ladle the soup into bowls and top with the reserved bacon and fresh chives.

Finished with a sprinkle of crispy bacon and fresh chives, this soup boasts a velvety texture with chunks of tender potato. The sharp cheddar cheese adds a depth of flavor that pairs beautifully with the smoky bacon. For an extra touch, serve with a side of crusty bread or a dollop of sour cream.

Vegan Baking Potato Soup with Coconut Milk

Vegan baking potato soup with coconut milk is a comforting, creamy delight that’s surprisingly simple to make, even for beginners. Let’s walk through the process together, ensuring every step is clear and manageable.

Ingredients

• 2 large baking potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, sea salt, black pepper, and smoked paprika, cooking for an additional 30 seconds until fragrant.
4. Add the diced potatoes to the pot, stirring to coat them evenly with the onion and spice mixture.
5. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a simmer, covering the pot.
6. Simmer for 15 minutes, or until the potatoes are fork-tender.
7. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. For a chunkier texture, blend only half the soup.
8. Return the pot to low heat and stir in the coconut milk, nutritional yeast, and fresh thyme leaves. Heat through for 5 minutes, avoiding a boil to prevent curdling.
9. Adjust seasoning with additional salt and pepper if necessary, then remove from heat.

Kick back and enjoy the velvety texture and rich, smoky flavor of this soup. For an extra touch, garnish with crispy roasted chickpeas or a drizzle of truffle oil before serving.

Spicy Baking Potato Soup with Jalapenos

Every home cook knows the comfort of a warm, hearty soup, and this Spicy Baking Potato Soup with Jalapenos is no exception. Perfect for those chilly evenings, it combines the earthy flavors of baking potatoes with the fiery kick of fresh jalapenos, creating a dish that’s both comforting and exciting.

Ingredients

• 2 large baking potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 jalapenos, seeds removed and finely diced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt, to precise taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and diced jalapenos, cooking for an additional 2 minutes until fragrant.
4. Add the diced baking potatoes to the pot, stirring to coat them in the butter and onion mixture.
5. Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are fork-tender.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
8. Stir in the heavy cream and smoked paprika, heating the soup for an additional 5 minutes on low heat. Do not boil after adding the cream to prevent curdling.
9. Season with salt to precise taste, adjusting as necessary.

Silky smooth with a bold, spicy kick, this soup is a masterpiece of texture and flavor. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of richness and color.

Slow Cooker Baking Potato Soup

Slow cooker baking potato soup is the epitome of comfort food, blending creamy textures with rich flavors for a dish that’s both satisfying and straightforward to prepare. Starting with high-quality ingredients ensures a soup that’s not only delicious but also nourishing.

Ingredients

• 4 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh chives, finely chopped

Instructions

1. Place the diced potatoes, onion, and garlic into the slow cooker.
2. Pour the chicken stock over the vegetables, ensuring they are fully submerged.
3. Cover and cook on LOW for 6 hours or until the potatoes are fork-tender.
4. Using a potato masher, gently mash the potatoes to your desired consistency, leaving some chunks for texture.
5. Stir in the heavy cream, butter, salt, pepper, and smoked paprika until the butter is fully melted and the soup is well combined.
6. Cover and cook on HIGH for an additional 30 minutes to allow the flavors to meld.
7. Garnish with fresh chives before serving.

Generously ladle the soup into bowls, noting its velvety texture and the smoky undertones from the paprika. For an extra touch, top with crispy bacon bits or a dollop of sour cream to elevate the flavors further.

Baking Potato Soup with Roasted Garlic

For those chilly evenings when only a bowl of creamy, comforting soup will do, this Baking Potato Soup with Roasted Garlic is your go-to recipe. Follow these steps to create a dish that’s as nourishing as it is delicious.

Ingredients

• 4 large baking potatoes, peeled and diced
• 1 head of garlic, roasted
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chives, finely chopped for garnish

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, melt the clarified butter over medium heat. Add the diced onion, cooking until translucent, about 5 minutes.
3. Add the diced potatoes to the pot, stirring to coat with butter. Cook for 2 minutes to lightly toast.
4. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to simmer, cooking until potatoes are tender, about 15 minutes.
5. Squeeze the roasted garlic cloves into the pot, stirring to incorporate. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream, sea salt, and black pepper, heating through for 2 minutes. Adjust seasoning if necessary.
7. Ladle the soup into bowls, garnishing with chopped chives before serving.

Delightfully creamy with a deep, roasted garlic flavor, this soup pairs wonderfully with a crisp green salad or crusty bread for dipping. For an extra touch of elegance, drizzle with truffle oil before serving.

Healthy Baking Potato Soup with Kale

Just when you thought comfort food couldn’t get any better, this Healthy Baking Potato Soup with Kale comes along to prove you wrong. Perfect for those chilly evenings when you crave something hearty yet nutritious, this recipe is a game-changer for home cooks looking to elevate their soup game.

Ingredients

• 2 large baking potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 2 cups kale, stems removed and leaves chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Add the diced baking potatoes to the pot, followed by the low-sodium chicken broth. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender when pierced with a fork.
5. Using a potato masher, lightly mash the potatoes in the pot to thicken the soup, leaving some chunks for texture.
6. Pour in the unsweetened almond milk, stirring to combine, and bring the soup back to a gentle simmer.
7. Add the chopped kale, sea salt, black pepper, and smoked paprika. Cook for an additional 5 minutes, or until the kale is wilted and vibrant green.
8. Tip: For a creamier texture, blend half of the soup before adding the kale. Tip: Adjust the thickness by adding more broth if desired. Tip: Garnish with a drizzle of olive oil and a sprinkle of smoked paprika for an extra flavor boost.

Delightfully creamy with a smoky undertone, this soup pairs beautifully with a slice of crusty whole-grain bread. The kale adds a pop of color and a slight bitterness that balances the richness of the potatoes, making every spoonful a perfect harmony of flavors.

Baking Potato Soup with Sour Cream and Chives

Ready to dive into a comforting bowl of creamy goodness? This Baking Potato Soup with Sour Cream and Chives is a hearty, flavorful dish that’s perfect for any season. Follow these steps to create a soup that’s both rich in texture and bursting with flavor.

Ingredients

• 4 large baking potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup sour cream
• 1/4 cup fresh chives, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, melt the unsalted butter over medium heat until fully liquid and slightly bubbling.
2. Whisk in the all-purpose flour gradually, ensuring no lumps remain, to create a roux. Cook for 2 minutes until golden.
3. Slowly pour in the whole milk and heavy cream, whisking constantly to combine with the roux until smooth.
4. Add the diced baking potatoes to the pot, stirring to ensure they’re fully submerged in the liquid.
5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
6. Stir in the grated sharp cheddar cheese until fully melted and incorporated into the soup.
7. Remove the pot from heat. Fold in the sour cream, fresh chives, salt, and black pepper, mixing well to distribute the flavors evenly.
8. Let the soup sit for 5 minutes off the heat to thicken slightly before serving.

Finished with a velvety texture and a balance of creamy and sharp flavors, this soup is a delight. For an extra touch, garnish with additional chives and a dollop of sour cream, or serve alongside a crusty bread for dipping.

Baking Potato Soup with Caramelized Onions

Now, let’s dive into creating a comforting bowl of Baking Potato Soup with Caramelized Onions, a dish that marries the earthy sweetness of onions with the creamy texture of potatoes. This recipe is perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 2 large baking potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 1 tsp granulated sugar
• 4 cups chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced onions and granulated sugar, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Tip: Lower the heat if the onions start to burn.
3. Add the diced potatoes to the pot, stirring to coat them with the caramelized onions and butter.
4. Pour in the chicken stock, bringing the mixture to a boil. Then, reduce the heat to a simmer, cooking until the potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Tip: For a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream and fresh thyme leaves, heating the soup for an additional 5 minutes on low heat. Season with salt as needed.

Delight in the velvety texture and rich flavors of this Baking Potato Soup with Caramelized Onions. Serve it with a sprinkle of crispy bacon bits or a dollop of sour cream for an extra layer of flavor.

Gluten-Free Baking Potato Soup

Let’s dive into creating a comforting bowl of Gluten-Free Baking Potato Soup, perfect for those chilly evenings or when you’re in need of a hearty, nourishing meal. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 medium baking potatoes, peeled and cubed
• 4 cups gluten-free chicken broth
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion to the pot, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the cubed baking potatoes to the pot, followed by the gluten-free chicken broth. Bring to a boil, then reduce heat to a simmer, covering the pot. Cook until the potatoes are tender, about 15 minutes.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream, sea salt, freshly ground black pepper, and smoked paprika. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Garnish with finely chopped fresh chives before serving.

Yield a velvety smooth soup with a rich, comforting flavor profile, enhanced by the subtle smokiness of paprika. Serve with a side of gluten-free croutons or a fresh salad for a complete meal.

Baking Potato Soup with Smoked Gouda

Venturing into the realm of comforting soups, this Baking Potato Soup with Smoked Gouda combines creamy textures with a smoky depth, perfect for any season. Let’s guide you through creating this hearty dish with precision and ease.

Ingredients

• 4 large baking potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken stock
• 1 1/2 cups smoked Gouda cheese, grated
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• Salt, to precise measurement (start with 1/2 tsp)
• Freshly ground black pepper, to precise measurement (start with 1/4 tsp)
• 2 tbsp chives, finely chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
5. Gradually whisk in the whole milk and chicken stock, ensuring no lumps remain.
6. Add the diced potatoes, smoked paprika, salt, and pepper. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
8. Using a potato masher, lightly mash the soup to thicken, leaving some chunks for texture.
9. Stir in the grated smoked Gouda and heavy cream until the cheese is fully melted and the soup is creamy.
10. Adjust seasoning with additional salt and pepper if necessary.
11. Serve hot, garnished with chopped chives.

The soup boasts a velvety texture with chunks of potato, enriched by the smoky notes of Gouda. For an elegant touch, serve in hollowed-out bread bowls or alongside a crisp, green salad.

Baking Potato Soup with Crispy Prosciutto

Mastering the art of creating a comforting bowl of Baking Potato Soup with Crispy Prosciutto starts with understanding the balance of textures and flavors. This guide will walk you through each step to achieve a creamy soup topped with the perfect crunch.

Ingredients

• 4 large russet potatoes, peeled and diced into 1/2-inch cubes
• 4 slices of prosciutto
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups heavy cream
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 400°F. Arrange the prosciutto slices on a baking sheet lined with parchment paper. Bake for 10-12 minutes until crispy. Set aside to cool, then crumble into pieces.
2. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Whisk in the flour to create a roux, cooking for 2 minutes until golden. Gradually add the milk and heavy cream, whisking constantly to prevent lumps.
4. Add the diced potatoes, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until potatoes are tender.
5. Use an immersion blender to puree the soup to your desired consistency. For a smoother texture, blend longer.
6. Stir in the grated cheddar cheese until melted and fully incorporated.
7. Ladle the soup into bowls. Top with crumbled prosciutto and chopped chives before serving.

Baking Potato Soup with Crispy Prosciutto offers a velvety texture with a rich, savory depth, complemented by the salty crunch of prosciutto. Serve it in hollowed-out bread bowls for an edible presentation that delights.

Conclusion

Nothing warms the heart like a bowl of creamy potato soup, and our roundup of 12 recipes offers something for every taste. Whether you’re craving classic comfort or a twist on tradition, these soups are sure to delight. We’d love to hear which recipe becomes your favorite—leave a comment below and don’t forget to share this cozy collection on Pinterest!