If comfort could be captured in a bowl, it would look and taste just like Baked Potato Soup. This creamy, dreamy classic is loaded with hearty russet potatoes, smoky bacon, and rich cheddar, all coming together in a soup that’s both soul-warming and deeply satisfying. Whether you need an easy weeknight dinner or an inviting starter for a get-together, this recipe brings the best parts of your favorite loaded baked potato into a spoon-worthy bowl of goodness.

Ingredients You’ll Need

There’s something magical about how simple ingredients work together in this soup, each one playing a starring role in taste, texture, and even color. A few pantry staples, some fresh basics, and a couple of indulgent touches make this the best Baked Potato Soup you’ve ever had.

Russet potatoes: The foundation of the soup, these bake up fluffy and mash well for that signature creamy texture.
Bacon: Gives a punch of smoky, salty depth and makes an irresistible crunchy topping.
Onion: Adds a sweet, mellow base flavor that makes the soup extra savory.
Garlic: Just two cloves give a subtle aromatic boost and richness.
All-purpose flour: Thickens the soup perfectly without making it heavy.
Whole milk: Creates that luscious, creamy body everyone expects in baked potato soup.
Chicken broth: Rounds out flavor with a bit of savory backbone and keeps the soup from being overly thick.
Sour cream: Gives a tangy lift and makes each spoonful silky smooth.
Sharp cheddar cheese: Melts right in for gooey, cheesy goodness throughout.
Salt: Just a touch lets all the other ingredients shine—taste as you go for perfection.
Black pepper: Adds a gentle heat that plays so well with the richness.
Smoked paprika: For just a hint of smokiness and color you can taste and see.
Chopped green onions and extra cheese: For that classic loaded potato finish—fresh, vibrant, and cheesy!

How to Make Baked Potato Soup

Step 1: Crisp the Bacon

Start by bringing out all the smokiness and flavor from the bacon. Cook it slowly over medium heat in a large pot or Dutch oven so it gets perfectly crispy. Don’t skimp on this step: the bacon fat left behind is the secret to an ultra-flavorful base. Once crisp, set the bacon aside for topping later but keep a couple spoonfuls of the drippings in the pot for extra savoriness.

Step 2: Sauté the Aromatics

Add your diced onion straight into the reserved bacon fat, letting it soften and turn translucent. Give it about five minutes—it should smell amazing. Stir in the minced garlic and let it cook for one more minute until it’s fragrant but not browned. This base will infuse your entire soup with a deep, savory flavor.

Step 3: Build the Soup Base

Sprinkle the flour over the onions and garlic. Stir constantly as it cooks for 1–2 minutes to form a light roux, which will help thicken your baked potato soup without any lumps. Whisk in the milk and chicken broth gradually, making sure everything is smooth before bringing it to a gentle simmer. Let it cook for about 5–7 minutes, just until the soup base thickens up a bit.

Step 4: Get Creamy

Now stir in the sour cream, cheddar cheese, salt, black pepper, and smoked paprika. The soup should take on a gloriously rich, cheesy aroma at this stage! Make sure all the cheese melts through so you get a velvety consistency in every bite.

Step 5: Add the Potatoes and Finish

Tip in your baked, peeled, and cubed potatoes. Gently mash some chunks directly into the soup to create that perfect blend of creamy and hearty. Let the soup simmer for one last 10-minute stretch—just enough for all the flavors to marry beautifully. Taste and adjust your seasonings as needed, then get ready to serve the most comforting bowl of baked potato soup around.

How to Serve Baked Potato Soup

Garnishes

Toppings are where this Baked Potato Soup truly comes alive. Don’t be shy with the crispy bacon bits, a shower of shredded sharp cheddar, and a handful of chopped green onions. They add pops of flavor, freshness, and color, elevating your bowl from simple to show-off worthy.

Side Dishes

Pair your soup with a thick slice of crusty bread, warm rolls, or even a simple green salad tossed with vinaigrette. The bread is perfect for dipping and soaking up every last drop, while a fresh salad adds a pleasant contrast to the soup’s richness.

Creative Ways to Present

Try ladling your soup into hollowed-out bread bowls for an extra-special touch. For a cozy gathering, set up a “loaded potato bar” with little bowls of all the garnishes and let everyone top their own. Even serving in small cups or mugs is a fun way to kick off a party with bite-sized comfort.

Make Ahead and Storage

Storing Leftovers

Baked Potato Soup keeps well in the fridge for up to 3 days, so it’s a perfect make-ahead option. Store it in an airtight container and cover tightly to keep the flavors fresh and potatoes tender.

Freezing

This soup can be frozen, but keep in mind that anything milk- or cheese-based will change texture slightly once thawed. If you do freeze it, let the soup cool completely, and store it in single portions. Stir well upon reheating as the potatoes may separate a bit.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of milk if the soup has thickened overnight. Stir occasionally until hot and smooth. The microwave works in a pinch—just use a lower power setting and stir halfway through.

FAQs

Can I use leftover mashed potatoes?

Absolutely! Fold in about 3–4 cups of thick mashed potatoes after you’ve added the other liquids. You might need to adjust the milk to reach your ideal creamy consistency.

Is it possible to make this Baked Potato Soup vegetarian?

Yes. Swap the bacon for a tablespoon of butter (or olive oil) to sauté the onions and use vegetable broth in place of chicken broth. Finish with smoked paprika and your favorite vegetarian cheese for a meatless version that still packs tons of flavor.

Can I use low-fat dairy products?

You can use low-fat milk and sour cream, but your soup won’t be quite as rich or creamy. Whole milk really makes this dish shine, but don’t let that stop you from adjusting as you prefer!

How can I make the soup extra silky?

For restaurant-level smoothness, blend half the soup before adding the baked potato cubes, then stir them in for that dreamy balance of creamy and chunky. It’s a great trick for making every bite a bit more luscious.

What’s the best way to bake the potatoes?

Scrub russet potatoes, prick all over with a fork, and bake them at 400°F for about an hour until fork-tender. Let them cool a bit, then peel and cube—baked potatoes give the best flavor and fluffy texture for Baked Potato Soup.

Final Thoughts

Baked Potato Soup truly is the definition of comfort food—so simple, so hearty, and absolutely brimming with flavor. If you haven’t tried making it from scratch yet, now is the perfect time. Your spoon (and everyone at your table) will thank you!

Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and hearty soup, this Baked Potato Soup is creamy, loaded with bacon and cheddar cheese, and perfect for cozy nights in. With a base of baked potatoes, sour cream, and sharp cheddar, this soup is a delicious twist on a classic favorite.

Ingredients

Scale

Potato Mixture:

4 large russet potatoes (baked, peeled, and cubed)

Soup:

6 slices bacon (chopped)
1 small onion (diced)
2 cloves garlic (minced)
1/4 cup all-purpose flour
4 cups whole milk
1 cup chicken broth
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Chopped green onions and extra cheese for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside.
Sauté Aromatics: Cook diced onion in bacon fat until soft. Add garlic and cook briefly.
Add Flour: Sprinkle flour over onions and cook briefly.
Make Base: Gradually whisk in milk and broth. Simmer until thickened.
Add Cheese & Potatoes: Stir in sour cream, cheddar, salt, pepper, and paprika. Add potatoes and simmer.
Adjust & Serve: Mash some potatoes for creaminess. Adjust seasoning and serve hot with garnishes.