Soups & Stews
This 54th Street baked potato soup recipe delivers the ultimate comfort in every spoonful—creamy, cheesy, and packed with the rich flavors of mashed potatoes and crispy bacon.
The secret lies in blending perfectly cooked potatoes with a velvety broth and sharp cheddar, then topping it with golden, crunchy bacon that adds a savory punch.
I've perfected this version after years of testing, ensuring the soup is thick enough to stand a spoon yet light enough to sip effortlessly.
The foundation of this soup begins with boiling Yukon Gold potatoes until tender, then blending them into a smooth, velvety purée. A rich chicken broth forms the base, while cream and cheese create that signature creamy texture we all love.
What sets this apart is the crispy bacon topping—cooked until perfectly golden and crunchy, then scattered over the top for that satisfying contrast of textures. Every bite delivers that familiar, comforting taste of a loaded baked potato, but in soup form.
What makes this recipe truly special is how it balances richness with simplicity. The soup simmers gently to meld all the flavors together, while the crispy bacon adds a textural element that keeps it from feeling too heavy.
The result is a dish that's hearty enough for a cold day but light enough to enjoy any time of year. It's the kind of soup that disappears quickly, leaving everyone asking for seconds.
Serve it with a dollop of sour cream, a sprinkle of fresh chives, and extra bacon on the side for those who want it. This isn't just soup—it's a full meal in a bowl, perfect for feeding a crowd or savoring on a cozy night in.
Let's get started on making this comforting classic!
Ingredients for 54th street baked potato soup
Six ingredients make the heart of this creamy, cheesy baked potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled, boiled until tender |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for flavor |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into pieces |
| Butter 🧈 | ½ cup | Unsalted, for cooking potatoes |
| Sour Cream 🥛 | ½ cup | For serving, full-fat |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Onion Powder 🧅 | 1 tsp | Adds savory base |
The Yukon Gold potatoes are the star here. Russet potatoes work too, but Yukon Golds have that buttery texture that makes this soup sing. I always grab the organic bag at Whole Foods—they're consistent and hold up well to boiling. For the bacon, thick-cut is non-negotiable. It stays crispy longer and adds that perfect crunch. If you're in a hurry, Costco's bacon is my go-to—it's pre-chopped and always reliable. The cheddar? Sharp cheddar from a block melts the best. Pre-shredded gets clumpy and lacks flavor. If you can't find sharp, extra sharp works too—just grate it yourself.
No chicken broth? Vegetable broth works, though the flavor will be slightly different. Heavy cream giving you trouble? Half-and-half cuts the richness but still gives creaminess. The bacon can be swapped for turkey bacon or crispy potatoes if you're avoiding pork. For the potatoes, if you forget to peel them, just scrape off the skins after boiling—it's not the end of the world. The garlic powder and onion powder are easy swaps: fresh garlic and onion sautéed in butter would be even better, but the powders work in a pinch. And if you're watching calories, light cream instead of heavy keeps it lighter while still being creamy.
This soup tastes even better the next day—make extra and freeze portions. The bacon stays crispy if you reheat it separately and add it back right before serving. Store it in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into containers with a layer of bacon on top so it's ready to go. The chives and sour cream are best added fresh, so keep those separate until serving. If you're serving a crowd, double the bacon—no one ever complains about too much crispy goodness.
Why You'll Love This Recipe
- One-Pot Magic: I swear, this soup comes together in a single pot—no chopping, no fuss. Toss in pre-cooked bacon, diced Yukon Golds, and broth, then let the oven do the work while I sip my coffee. Honestly, the only thing I’m peeling is the potatoes.
- Creamy Cheesy Bliss: That sharp cheddar melts into the heavy cream like it’s been waiting its whole life to happen. The bacon adds this smoky crunch, and the potatoes? They turn fluffy and buttery—like someone hand-whipped them. Between us, I’ve never met a spoon that didn’t come back for seconds.
- Leftovers? Please.: This soup tastes even better the next day—if you can resist eating the whole pot. I double the batch on Sundays, freeze half, and boom: instant weeknight dinner. (Yes, even on a Tuesday night when takeout sounds tempting.)
- Budget-Friendly Crowd-Pleaser: Bacon and cheddar might sound fancy, but this recipe stretches ingredients without breaking the bank. A pound of potatoes, a few slices of bacon, and a block of cheese feed four for under $10. My college roommates would’ve wept over this—me too.
Step-by-step instructions for creamy baked potato soup
Transform simple ingredients into a velvety, cheesy soup with a crispy bacon crown—every spoonful feels indulgent.
Cook the Potatoes Until Fork-Tender
Peel the 3 lb Yukon Gold Potatoes and cut them into 1-inch chunks. Place them in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15-20 minutes until the potatoes are fork-tender—they should collapse easily when pierced.
Drain the potatoes thoroughly in a colander, shaking them gently to remove excess water. This step is crucial—any remaining moisture will make your soup watery. I like to return the drained potatoes to the pot and give them a quick shake over the sink to ensure they're completely dry.
Cook the Crispy Bacon and Sauté Aromatics
While the potatoes cook, line a baking sheet with parchment paper and arrange the 12 oz chopped bacon in a single layer. Bake at 400°F for 15-18 minutes, flipping halfway, until deep golden brown and crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat, reserving 2 tablespoons of the rendered fat in the baking sheet for later.
In a large Dutch oven, melt the 0.5 cup Butter over medium heat. Add the reserved bacon fat and stir in 1 tsp Garlic Powder and 1 tsp Onion Powder, toasting for 30 seconds until fragrant. This aromatic base forms the flavor foundation for your soup.
Create the Creamy Velouté Base
Add the cooked potatoes to the Dutch oven and mash them directly in the pan with a potato masher or wooden spoon. Pour in the 6 cups Chicken Broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the potatoes break down into a smooth, thick purée.
Reduce heat to low and stir in the 1 cup Heavy Cream and 2 cups Sharp Cheddar Cheese. Let the soup simmer for 5 minutes, stirring constantly, until the cheese melts completely and the soup reaches a luxuriously creamy consistency. Taste and adjust seasoning with additional Salt or Black Pepper if needed.
Finish and Serve with Crispy Toppings
Ladle the soup into bowls, leaving room at the top for toppings. Spoon the crispy bacon over each serving and dollop with 0.5 cup Sour Cream. Garnish with 0.25 cup Fresh Chives, chopped finely for a fresh pop of color and brightness.
Here's the thing—this soup tastes even better the next day. The flavors meld beautifully, and the textures contrast perfectly: creamy soup, crispy bacon, and cool sour cream. Serve with crusty bread to soak up every last drop of that cheesy goodness.
Pro Tips For Making 54th Street Baked Potato Soup
- Peel and Cube Small: Cut those Yukon Golds into 1-inch chunks—no smaller, or they’ll turn to mush. I learned this the hard way when my soup ended up looking like glue. A sharp knife and a steady hand make this step worth the effort.
- Salt the Broth Well: Taste that chicken broth before adding it—if it’s bland, boost it with an extra ½ teaspoon of salt per cup. The soup’s depth comes from the broth, and you can’t fix flat flavor later. Trust me, your taste buds will notice.
- Cook Bacon First: Render the bacon crisp first, then remove it from the pot—save those fat bits. They’re the secret to keeping the soup rich without making it greasy. Strain the fat into the broth later if you’re worried about texture.
- Temper the Cream: Warm the heavy cream gently off the heat or in a separate pot before stirring it in. Cold cream curdles like a bad breakup, and nobody wants lumpy soup. Just a few seconds of heating makes all the difference.
Best sauces and condiments for 54th street baked potato soup
Classic Bacon Topping
Crispy bacon is non-negotiable for that signature 54th Street flavor. I recommend thick-cut bacon from Costco or Oscar Mayer—it stays crispy longer and adds a satisfying crunch. Cook it at 400°F until deep golden brown, then drain on paper towels.
For extra flavor, save 2 tablespoons of the rendered fat to sauté your aromatics later. 🥓
Creamy Cheese Sauce
The secret to that velvety texture is blending sharp cheddar cheese with heavy cream while simmering. I use Kraft Natural Sharp Cheddar—it melts smoothly without clumping. For a lighter option, swap half-and-half for the cream, though it won’t be as rich.
If your cheese gets grainy, whisk in 1 tablespoon of broth to smooth it out.
Sour Cream Swirl
Dollop full-fat sour cream on top just before serving—it adds a cool, tangy contrast to the warm, creamy soup. I like Breakstone’s or Kroger’s brand for their thick, creamy texture. For a spicy kick, mix ½ teaspoon of hot sauce into the sour cream before dolloping.
This is the perfect topping for those who love a little heat with their comfort food.
Fresh Herb Garnish
Finish with fresh chives for a bright, oniony note that cuts through the richness. Chop them finely so they distribute evenly. If you don’t have chives, green onions or parsley work in a pinch.
For a pop of color, add a sprinkle of smoked paprika or crushed red pepper flakes—just ½ teaspoon per bowl to keep it subtle.
Extra Crunchy Potato Topping
For a twist on the classic, top your soup with crispy roasted potato cubes instead of bacon. Toss ½ cup diced potatoes in 1 tablespoon olive oil, ½ teaspoon garlic powder, and ½ teaspoon salt, then roast at 425°F for 20-25 minutes until golden.
This adds a crispy, savory element without the bacon flavor.
Spicy Mayo Drizzle
Mix 2 tablespoons mayonnaise with 1 teaspoon hot sauce and ½ teaspoon smoked paprika for a tangy, spicy drizzle. Spoon this over the soup just before serving—it adds a creamy, zesty kick that balances the richness. Hellmann’s or Duke’s mayo work perfectly for this. 🌶️
Nutrition facts
Frequently asked questions
Why does my baked potato soup turn out watery?
Watery soup usually means your potatoes weren't drained well enough after boiling. Always shake them thoroughly in a colander and return them to the pot to evaporate excess moisture before blending. Also, if you simmer too long after adding cream, it can separate and thin the soup. Keep heat at low after adding dairy to prevent this.
Can I make this soup ahead of time?
This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 5 days or freeze for 3 months. When reheating, add the crispy bacon separately and sprinkle it on top just before serving to maintain its crunch. The flavors meld beautifully overnight.
What's the best way to make the bacon extra crispy?
For maximum crispiness, bake the bacon at 400°F on a parchment-lined sheet until deep golden brown (15-18 minutes). Flip halfway and avoid overcrowding. For extra crunch, spread the pieces in a single layer. Save 2 tablespoons of the rendered fat to sauté your aromatics—it adds incredible flavor to the soup base!
How can I make this soup dairy-free?
Swap the heavy cream for coconut milk (full-fat for richness) and use nutritional yeast or dairy-free cheese instead of cheddar. For creaminess, blend in ½ cup cashew cream (soaked cashews blended with water). The soup will still be velvety, though the texture will be slightly lighter. Garnish with avocado or extra herbs for freshness.
Can I use instant potatoes instead of fresh?
Instant potatoes work in a pinch, but fresh Yukon Golds give the best texture. If using instant, prepare them according to package instructions, then drain thoroughly. For extra creaminess, blend them with a splash of broth before adding to the soup. The flavor won't be as rich, but it's a convenient shortcut for busy nights.