Soups & Stews
This 54th Street Baked Potato Soup delivers all the comfort of a loaded baked potato—creamy, cheesy, and packed with flavor—in one easy pot. The secret lies in blending tender potatoes with a rich broth, sharp cheddar, and crispy bacon, creating a dish that’s both hearty and foolproof. Every spoonful delivers that satisfying mix of textures and flavors we love about classic loaded potatoes, but with the convenience of a soup. What sets this recipe apart is the perfect balance of creaminess and heartiness, achieved by simmering potatoes until fork-tender before blending them into a velvety base. Sharp cheddar melts into the soup, while crispy bacon adds a satisfying crunch. The result is a soup that’s rich enough to stand alone or pair beautifully with crusty bread—ideal for chilly evenings or game day gatherings. The best part? This recipe comes together in under an hour, with minimal prep. The creamy potato base is the star, but the toppings—extra cheese, sour cream, or green onions—let you customize it to your taste. Whether you're feeding a crowd or treating yourself to a cozy meal, this soup delivers restaurant-quality comfort without the fuss. For those watching their diet, you can easily swap in low-fat cheese or skip the bacon, but the soul of the dish remains the same: a creamy, cheesy, loaded potato experience that’s impossible to resist. Let’s get cooking!
Ingredients for 54th street baked potato soup
Six hearty ingredients create the creamy, cheesy soul of this loaded potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Medium size, scrubbed clean |
| Crispy Bacon 🥓 | 12 oz | Cooked until crisp, chopped |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for best texture |
| Butter 🧈 | 4 tbsp | Unsalted, for richness |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sour Cream 🥛 | ½ cup | For topping, full-fat |
| Green Onions 🌱 | 4 whole | Sliced, for garnish |
| Chives 🌿 | 2 tbsp | Chopped, optional garnish |
The potatoes are the foundation—Russet is best for that fluffy texture when simmered. Buy a 3-pound bag at Trader Joe's or your local grocery store; no need for fancy organic here. Sharp cheddar makes all the difference—Kraft or Cabot are solid choices, but if you've got a good aged cheddar, use that. The bacon? Thick-cut stays crispier longer, and you can't beat the flavor from Oscar Mayer or Applegate brands. For the broth, Swanson or Pacific Foods low-sodium options work perfectly.
No sharp cheddar? Monterey Jack or pepper jack will do in a pinch, though the flavor won't be quite the same. Out of heavy cream? Half-and-half or whole milk will work, but the soup won't be as rich. Skip the bacon? Smoked paprika or liquid smoke adds that smoky depth without meat. The onions and garlic can be swapped for green onions or shallots if that's what's on hand—just adjust the amount to taste. For the toppings, green onions or chives are classic, but crispy fried onions take it to the next level.
Potatoes keep 3-4 days in the fridge, so buy fresh or store them in a cool, dark place. The cooked soup reheats beautifully—just stir in a splash of milk or broth if it gets too thick. For make-ahead meals, freeze portions for up to 3 months. I always double the batch and freeze half for lazy weeknights. The bacon and cheese toppings are best added fresh when serving, so save those until the last minute.
Why You'll Love This Recipe
- One-Pot Magic: This soup is my lazy-day hero—just toss peeled potatoes, bacon, and broth into one pot, simmer until tender, then stir in the cream and cheese. No chopping, no fuss, no stress.
- Bacon-Cheddar Bliss: The moment that crispy bacon crumbles into the creamy, cheesy broth? My mouth waters just thinking about it. Sharp cheddar melts into the potatoes while the bacon adds that smoky, salty punch—it’s like a hug in a bowl.
- Weeknight to Party: Honestly, this soup works everywhere. I serve it in mugs for a quick weeknight dinner, but it’s just as impressive in a big pot for game day or holiday gatherings. The rich, velvety texture always gets compliments.
- Budget-Friendly Leftovers: Between us, this recipe stretches easily for four servings, and the leftovers taste even better the next day. The potatoes absorb the flavors overnight, making it my go-to for meal prep—plus, bacon and potatoes are cheap crowd-pleasers.
Step-by-step instructions for 54th street baked potato soup
Here's how to build this creamy, loaded potato soup from scratch—rich, cheesy, and packed with bacon flavor.
Parboil and Cube the Potatoes
Cut the 3 lb Russet Potatoes into 1-inch cubes, keeping the skin on for texture. Place them in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer for 10 minutes. You want them slightly tender but not falling apart—when you pierce with a fork, it should slide in with gentle resistance.
Drain the potatoes thoroughly in a colander, shaking to remove excess water. The drier they are, the creamier your soup will be. I like to return them to the pot and give them a quick shake over the stove to evaporate any remaining moisture before proceeding.
Sauté Onions, Garlic, and Bacon
In a large Dutch oven, melt 2 tbsp of the 4 tbsp Butter over medium heat. Add the diced 1 whole Yellow Onion and cook for 5 minutes until softened. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Add the 12 oz Crispy Bacon and cook for 2 minutes to crisp it up again. The bacon will release its smoky flavor into the butter, creating the perfect foundation. Here's the thing—don't drain the bacon grease. Those rendered fats are what make this soup taste so rich and satisfying.
Build the Creamy Base
Pour in the 4 cups Chicken Broth and bring to a gentle boil. Stir in the cubed potatoes and add the remaining 2 tbsp Butter. Reduce heat to medium-low and let it simmer uncovered for 15 minutes, stirring occasionally. You're looking for the potatoes to become fork-tender while absorbing the broth.
After 15 minutes, stir in the 1 cup Heavy Cream. The soup should begin to thicken noticeably. Taste and adjust seasoning with the 1 tsp Salt and 0.5 tsp Black Pepper. This is where you'll notice if your broth was too salty or if you need to add more pepper for depth. The cream should blend smoothly without separating.
Finish with Cheese and Toppings
Reduce heat to low and stir in the 2 cups Sharp Cheddar Cheese until completely melted and smooth. The soup should be thick and creamy, coating the back of a spoon. If it's too thick, whisk in 2-4 tablespoons of hot water to reach your desired consistency. Real talk: don't skip this step—it's what transforms this from regular potato soup to something truly special.
Ladle the soup into bowls and top each serving with 2 tablespoons of the 0.5 cup Sour Cream, sliced 4 whole Green Onions, and 2 tbsp Chives. The contrast of cool sour cream against the warm soup is what makes this dish so irresistible. Serve immediately while the cheese is still melted and the bacon is crisp.
Pro Tips For Making 54th Street Baked Potato Soup
- PEEL AND CHUNK SMALL: Russets have thick skins that don’t soften well—peel them first, then cut into ½-inch cubes. I used to leave the skins on for "rustic" texture, but they turn mushy and ruin the soup’s creaminess. Uniform chunks cook evenly and blend into that velvety base.
- CRISP THE BACON FIRST: Cook the bacon until it’s deep golden and slightly chewy—about 12-15 minutes, flipping once. Drain on paper towels, then crumble after the soup simmers. Freshly crisped bacon adds fat and crunch that pre-cooked bits can’t match, and it keeps the soup from getting greasy.
- SIMMER NOT BOIL: After adding broth and potatoes, keep the heat at a gentle simmer—tiny bubbles, occasional swirls. Boiling turns potatoes gluey and breaks the cream’s emulsion. I learned this after my first batch turned into a sad, pasty mess. Patience here makes all the difference.
- STIR IN CHEESE LAST: Remove the soup from heat before adding sharp cheddar—it melts faster and stays smooth. If you add it too early, the heat can make the soup separate or turn the cheese stringy. A splash of cold cream helps it blend in like a dream.
Dietary considerations for 54th street baked potato soup
Dairy-Free Swaps
Skip the heavy cream and cheddar by using 1 cup full-fat coconut milk instead—it adds richness without dairy. For cheese, try nutritional yeast (2 tbsp) mixed with 1 tbsp white miso paste for a cheesy umami kick. I’ve tested this combo, and it delivers that savory depth while keeping the soup creamy. 🌱
Gluten-Free Adaptations
This recipe is naturally gluten-free, but always double-check your broth label—Pacific Foods and Imagine brands offer certified gluten-free options. The bacon and toppings are safe too, but watch for cross-contamination if you’re highly sensitive. I keep a separate cutting board for prep to avoid any risk.
Lower-Carb Options
Replace half the potatoes with cauliflower florets (about 2 cups) for a lower-carb twist. Use 1 cup unsweetened almond milk instead of heavy cream, and add 1 tbsp cornstarch to thicken. The texture stays creamy, but the carb count drops significantly. Trust me, it’s still delicious!
Vegetarian Version
Swap bacon for smoked paprika (1 tsp) and liquid smoke (½ tsp) for that smoky flavor. Use vegetable broth and top with crispy fried onions instead. The key is balancing the umami—Miso paste (1 tbsp) or soy sauce (1 tsp) adds depth. I’ve made this version for veggie-loving friends, and they never miss the meat.
Protein Boosts
Add 1 cup cooked chicken breast or ½ cup black beans for extra protein. For a heartier option, stir in ½ cup cooked ground turkey or crumbled tempeh at the end. The beans add fiber too—just drain and rinse them first to avoid watering down the soup. 💪
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, replace the heavy cream with 1 cup whole milk or ½ cup evaporated milk. The soup will still be creamy, though slightly less rich. For a dairy-free option, use 1 cup full-fat coconut milk—it adds natural creaminess and works surprisingly well.
How do I fix soup that's too thick?
If your soup is too thick after adding cheese, simply whisk in 2-4 tablespoons of hot water or broth, one tablespoon at a time, until you reach your desired consistency. For extra insurance, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2 minutes—this works like a magic thickener!
Can I prep this soup ahead of time?
Yes! Make the soup up to 2 days ahead and store it in the refrigerator. Reheat gently on the stove, stirring occasionally, and add a splash of milk or broth if it thickens too much. For longer storage, freeze portions for up to 3 months. Just save the bacon and sour cream toppings for freshness—add them right before serving.
What's the best way to reheat leftovers?
Reheat leftovers on the stove over medium-low heat, stirring frequently to prevent scorching. If using the microwave, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat directly from frozen—thaw in the fridge first. The cheese may separate slightly, so stir vigorously to restore creaminess.
Can I use sweet potatoes instead of Russets?
You can try, but the texture will be different. Sweet potatoes are naturally sweeter and denser, which can make the soup taste less classic. If you do use them, reduce the cooking time by 5 minutes and add a pinch of cinnamon to balance the flavor. For the best results, stick with Russets—they're the gold standard for this creamy potato soup.