Get ready to swoon over the ultimate comfort food: Baked Potato Soup! This creamy and satisfying soup channels everything you love about a loaded baked potato—complete with crispy bacon, tangy cheddar, and a swirl of sour cream—right into a cozy bowl. Thick and velvety with a gentle smokiness and just the right hint of onion, it’s the sort of meal that sparks pure joy on a chilly evening or when you’re simply craving some classic, soul-soothing flavor. There’s nothing quite like stirring up a pot of this soup, filling your kitchen with irresistible aromas and warming hands (and hearts) with each serving.

Ingredients You’ll Need

The beauty of Baked Potato Soup is in its simplicity: every ingredient plays a starring role! Each bite delivers layers of flavor, creamy depth, and plenty of rich, hearty satisfaction. Here’s what you’ll need—and why you’ll love each piece of the puzzle:

Russet potatoes: Their fluffy texture is the secret to a thick, satisfying soup base—perfect for soaking up all those creamy, cheesy notes.
Bacon: Crispy bits add salty-sweet flavor and a savory crunch in every spoonful.
Onion: Just the right touch of sweetness and complexity that rounds out the soup beautifully.
Garlic: A must for punchy, aromatic depth you’ll notice in every bite.
Unsalted butter: Adds luscious richness while letting the other flavors shine without becoming too salty.
All-purpose flour: Melds with butter to form a roux, thickening the soup to that silky, classic finish (swap with cornstarch for gluten-free).
Chicken broth: Lends a light, savory undertone that balances all the creamy and cheesy elements—use vegetable broth for a meatless version.
Whole milk: Delivers body and creaminess that takes the soup over the top.
Sharp cheddar cheese: Brings bold, tangy flavor and a gloriously melty texture—sharp is best for maximum cheesiness!
Sour cream: Infuses a subtle tang while making everything extra smooth and decadent.
Salt and black pepper: Simple seasonings, but absolutely vital to highlight all the rich flavors.
Paprika: Adds a hint of color and just a whisper of smoky warmth.
Chopped green onions: A fresh, peppery pop of color that doubles as a gorgeously simple garnish.

How to Make Baked Potato Soup

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub your russet potatoes and poke them a few times with a fork—this helps them bake evenly and keeps them from bursting. Bake directly on the oven rack for about an hour, or until you can easily pierce them with a knife. Let the potatoes cool just enough to handle, then peel and dice them into hearty, bite-sized pieces. These perfectly baked chunks give your Baked Potato Soup its signature taste and texture.

Step 2: Crisp the Bacon

Set a large pot or Dutch oven over medium heat. Drop in your diced bacon and cook it until it’s crispy and golden-brown, which should take about 5 to 7 minutes. Once it’s ready, scoop out the bacon bits with a slotted spoon and set them aside for later—it’s the finishing touch! Don’t discard all that glorious bacon drippings; leave about two tablespoons in your pot to use for the next step. This savory foundation means the soup will have subtle smoky undertones throughout.

Step 3: Sauté the Aromatics

To those bacon drippings, add your diced onion. Sauté for around four minutes—just until the onion becomes tender and translucent, releasing its sweet aroma. Stir in the minced garlic, letting it cook for about one minute more. This base layer of onion and garlic is a flavor powerhouse that anchors the entire soup.

Step 4: Make a Roux

Add the unsalted butter, swirling it around until melted. Sprinkle the flour over the onion and garlic mixture, whisking it together to create a smooth roux. Cook it for 1 to 2 minutes, which nudges the flour from raw to toasty and ensures your soup turns out velvety, not grainy. The roux not only thickens but also brings a gentle richness and body to your Baked Potato Soup.

Step 5: Whisk in Liquids

Now for the luscious base! Slowly pour in your chicken broth, whisking constantly to keep things lump-free, followed by the milk. Turn the heat to medium and bring to a gentle simmer. Let it bubble gently for about 5 minutes, thickening just enough without getting too heavy. Your kitchen will start smelling amazing at this point—creamy, savory, and utterly inviting.

Step 6: Add Potatoes and Finish the Soup

Tip in your diced, baked potatoes, shredded cheddar cheese, sour cream, salt, pepper, and a pinch of paprika. Give everything a good stir to help the cheese melt and the soup achieve that dreamy, creamy consistency. You can mash some of the potatoes for a smoother feel, or leave them chunky for maximum heartiness. Taste and adjust the seasoning as you like—this is your chance to tailor it for your perfect bowl of Baked Potato Soup.

Step 7: Serve and Enjoy

Ladle your piping hot soup into bowls, pile on the crispy bacon and a sprinkle of chopped green onions, and get ready for pure comfort in every spoonful. Each bite comes loaded with everything you crave in a classic Baked Potato Soup—rich, creamy, cheesy, smoky, and absolutely unforgettable.

How to Serve Baked Potato Soup

Garnishes

The fun of Baked Potato Soup is leveling it up with a bevy of toppings! Crispy bacon bits, shredded cheddar cheese, chopped green onions, and an extra dollop of sour cream make every bowl feel fully loaded. Cracked black pepper or a light sprinkle of smoked paprika can add another layer of flavor, too. Switch up garnishes each time for new flavor surprises!

Side Dishes

This soup is more than hearty enough to serve as a main course, but it loves company! Try it alongside a crisp green salad for freshness, or with crusty bread or warm dinner rolls to soak up every last drop. If you want a little extra, serve with a simple fruit salad to balance all the richness. It’s a flexible meal that fits any occasion.

Creative Ways to Present

Don’t be shy about having fun with how you serve it! Offer the soup in mini mugs as a party appetizer, or pour it into a crusty bread bowl for something extra special. Family-style with all the garnishes on the side lets everyone make their perfect, personalized bowl of Baked Potato Soup. Kids love making faces with bacon and green onions, too!

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers, this soup stores beautifully in the fridge. Pour cooled Baked Potato Soup into a sealed container, and it will keep well for up to three to four days. It’s thick and creamy by nature, so it may set up a bit in the fridge—don’t worry, a quick stir as it reheats brings it right back to life.

Freezing

Baked Potato Soup can be frozen, though the texture of potatoes may become a bit softer after thawing. For best results, let the soup cool completely, then freeze in airtight containers for up to two months. If making specifically for the freezer, consider leaving out the dairy and cheese initially, then stir them in fresh while reheating for a silkier consistency.

Reheating

To reheat, gently warm soup on the stove over medium-low heat, stirring regularly. If it seems thick, add a splash of milk, cream, or broth until it’s just right. You can also microwave individual servings—heat in 30-second bursts, stirring between each, to avoid overheating. And don’t forget to top with a little fresh cheddar and bacon for that straight-from-the-pot flavor!

FAQs

Can I use red or Yukon gold potatoes instead of russet?

Absolutely! While russet potatoes give Baked Potato Soup its characteristic fluffiness and body, red or Yukon gold potatoes add a denser, smooth texture and a slightly buttery flavor. Feel free to swap based on what you have on hand—it’ll still be delicious, just with a touch more creaminess and less starchiness.

How can I make this soup vegetarian?

To make a meat-free version, simply use vegetable broth in place of chicken broth, and skip the bacon. You can sauté the onions in extra butter or a splash of olive oil instead of bacon drippings. Garnish with crispy fried shallots or vegetarian bacon bits for crunch!

Is it possible to make Baked Potato Soup gluten-free?

Yes! Substitute cornstarch for the flour to create your roux. Alternatively, mix the cornstarch with a splash of cold milk before stirring it into the soup base. Everything else in the recipe is naturally gluten-free, so you can serve this to friends and family with confidence.

Can I prep any elements ahead?

Definitely! Bake your potatoes and cook the bacon a day in advance to save time. Store the potatoes covered in the fridge (peeled or unpeeled), and keep the bacon sealed separately. When you’re ready, the rest of the soup comes together in under 30 minutes for a speedy weeknight dinner.

What’s the best way to adjust the soup’s thickness?

If your Baked Potato Soup is thicker than you like, simply stir in a bit more broth or milk until it’s just how you want it. Prefer it thicker? Mash some of the potatoes right in the pot, or let the soup simmer a bit longer to reduce. It’s forgiving and fully customizable!

Final Thoughts

If you’ve never tried making Baked Potato Soup from scratch, now’s your moment! With cozy, familiar flavors and a rich, creamy texture, there’s just something magical about scooping into a bowl of this classic comfort food. Gather your loved ones, set out the toppings, and make memories one spoonful at a time. You’re going to love this soup—don’t be surprised if it becomes a new staple in your kitchen!

Baked Potato Soup Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy comfort of this delicious Baked Potato Soup, loaded with savory bacon, cheddar cheese, and a touch of green onions. Perfect for a cozy night in or to impress guests at a gathering.

Ingredients

Scale

Main Ingredients:

4 large russet potatoes, baked and cooled
4 slices bacon, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup shredded sharp cheddar cheese
1/2 cup sour cream

Seasonings:

1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

Garnish:

1/4 cup chopped green onions for garnish

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Instructions

Bake the Potatoes: Preheat oven to 400°F (200°C). Bake potatoes for about 1 hour until tender. Peel and dice after cooling.
Cook Bacon: In a pot, cook diced bacon until crispy. Set aside, leaving 2 tbsp drippings.
Sauté Onion and Garlic: Cook onion until softened, add garlic, and cook for 1 minute.
Make Roux: Add butter, then flour to make a roux. Cook for 1-2 minutes.
Add Broth and Milk: Slowly whisk in broth and milk until smooth. Simmer for 5 minutes.
Finish Soup: Add potatoes, cheese, sour cream, seasonings. Stir until creamy. Adjust seasoning.
Serve: Garnish with bacon and green onions. Serve hot.