Creamy Baked Potato Soup (A Cozy Holiday Tradition)
This creamy baked potato soup is rich, cozy, and full of classic steakhouse flavor. A holiday favorite in our house, perfect for Christmas Day or cold winter nights.
Creator: Leslie Stokes
A cozy, steakhouse-style classic and one of our favorite Christmas traditions
Every single year on Christmas Day, we make a big pot of baked potato soup. It’s one of those traditions that just stuck — no matter how busy the season gets, no matter what else is on the menu. While the kids are playing with new toys and the house smells like coffee and cinnamon rolls, this soup is simmering on the stove.
I usually serve it with ribeyes, simply seasoned green beans, and warm rolls, and it feels like the coziest, most comforting meal after a busy morning. Nothing fancy, nothing complicated — just really good food that brings everyone to the table.
This baked potato soup is thick, creamy, and loaded with all the good stuff. It has that rich, steakhouse-style flavor but is made completely at home with simple ingredients. It’s hearty without being heavy and perfect for holidays, snow days, or anytime you want a bowl of comfort.
WHY YOU’LL LOVE THIS BAKED POTATO SOUP
Thick, creamy, and full of flavor
Feels special enough for holidays but easy enough for a weekend
Uses baked potatoes for the best texture
Can be made ahead and reheated
Crowd-pleasing and kid-approved
TIPS FOR THE BEST POTATO SOUP
Bake the potatoes instead of boiling — it adds so much more flavor
Mash some potatoes, not all for the perfect texture
Use sharp cheddar for the best flavor
If soup thickens too much, add a splash of broth or milk when reheating
VARIATIONS & SWAPS
Lighter option: Use half-and-half instead of heavy cream
Extra protein: Add chopped rotisserie chicken or leftover steak
Gluten-free: Swap flour for a gluten-free 1:1 flour
Extra smoky: Add smoked cheddar or extra smoked paprika
WHAT TO SERVE WITH BAKED POTATO SOUP
This soup pairs perfectly with:
Ribeye or steak
Simple green beans or roasted broccoli
Warm dinner rolls or crusty bread
Side salad with a light vinaigrette
It’s the kind of meal that feels cozy but still special — perfect for holidays or family dinners.
This baked potato soup isn’t just a recipe — it’s one of those meals tied to memories. The kind you look forward to every year. The kind that feels warm and familiar and comforting, no matter how busy life gets.
If you’re starting a new tradition or keeping an old one alive, I hope this soup becomes part of your family’s table too.
If you make it, leave a comment or share it — I love seeing what you’re cooking at home 
STORAGE & MAKE-AHEAD TIPS
Creamy Baked Potato Soup
Ingredients
- 4 large russet potatoes
- 6 slices bacon cooked and crumbled
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional: pinch of smoked paprika or white pepper
Optional Toppings:
- Extra shredded cheddar cheese
- Bacon crumbles
- Green onions
- Sour cream
Let's Make It
- In a large pot, cook bacon until crisp. Remove and set aside. Leave ~1 tbsp bacon fat in the pot.
- Add butter to the bacon fat. Sauté onion 3–4 minutes until very soft. Add garlic, cook 30 seconds.
- Sprinkle flour over the onion mixture. Stir constantly for 1–2 minutes.
- Stir in diced potatoes and chicken broth (just enough to cover). Bring to a boil, then reduce to a simmer.
- Simmer 12–15 minutes, until potatoes are fork-tender.
- Use a potato masher or the back of a spoon to mash about ⅓–½ of the potatoes right in the pot.
- Stir in milk, heavy cream, cheddar, sour cream, salt & pepper. Add most of the bacon.
- Simmer gently 5–10 minutes until thick and creamy.
- Top with extra cheese, bacon, green onions, and sour cream.
Nutrition Facts
Estimated, per serving (based on 6 servings)
Calories: ~520
Protein: ~16 g
Carbohydrates: ~34 g
Fat: ~36 g
Fiber: ~3 g
Sugar: ~6 g
Notes:
Nutrition will vary based on the size of potatoes, bacon brand, and cheese used.
For a lighter version, swapping heavy cream for half-and-half and reducing cheese slightly can drop calories and fat while keeping it creamy.
