Baked Potato Soup

There’s nothing quite like the comfort of a warm, creamy bowl of baked potato soup. It’s the kind of recipe that feels like a hug from the inside out—especially on cold days or when you just need something cozy and satisfying. This soup is rich, hearty, and full of everything we love about loaded baked potatoes: tender potato chunks, smoky bacon, melty cheese, and a swirl of sour cream. But instead of building a meal around a single baked spud, we turn those flavors into a full, soul-soothing dish.

What makes baked potato soup so special is its simplicity. It starts with baked potatoes—yes, actually baked, not just boiled. This step adds a subtle depth of flavor that makes a surprising difference. From there, it’s about layering comforting ingredients: butter, garlic, onions, broth, cream, and all the toppings you’d pile onto a classic loaded potato. Every spoonful feels like a little indulgence, and the best part? You can make it all in one pot.

I love how adaptable this soup is. Want it chunky and rustic? Go light on mashing. Prefer it silky smooth? Give it a good blend. It’s easy to customize depending on your mood or what’s in the fridge. Swap the bacon for turkey bacon or skip it for a vegetarian twist. Stir in a handful of chopped broccoli or spinach for extra greens. This recipe is flexible but always delicious.

And let’s not forget how crowd-pleasing it is. Whether you’re feeding your family, hosting a casual dinner with friends, or meal prepping for the week, baked potato soup hits all the right notes. It stores well, reheats beautifully, and always leaves everyone asking for seconds. This isn’t just a soup—it’s the kind of dish that brings people together around the table.

Why You’ll Love It

• It’s pure comfort in a bowl: Creamy, cheesy, and loaded with flavor, this soup feels like a warm blanket on a chilly day.
• Easy to make with pantry staples: Most of the ingredients—like potatoes, broth, cream, and cheese—are probably already in your kitchen.
• Customizable to your taste: Whether you want it thick and chunky or silky smooth, you can adjust the texture and toppings to suit your preferences.
• Family-friendly and filling: Even picky eaters love it, and it’s hearty enough to serve as a main dish with a side of bread or salad.
• Perfect for leftovers and meal prep: This soup keeps well in the fridge and tastes just as good (maybe even better) the next day.

Ingredient List

For the Soup Base

• 4 large russet potatoes, baked and peeled
• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• Salt and black pepper, to taste

For the Add-ins & Toppings

• 1 ½ cups shredded sharp cheddar cheese
• ½ cup sour cream
• 2 green onions, thinly sliced
• Extra bacon bits, for garnish (optional)
• Extra cheese, for topping (optional)

Ingredient Notes

• Russet potatoes are best here—they’re starchy and give that classic baked potato texture when mashed.
• Bacon adds a smoky, savory depth. I usually cook it first in the pot to flavor the base.
• Sharp cheddar brings bold, cheesy flavor. Go for block cheese and shred it yourself—it melts much better.
• Heavy cream gives the soup that rich, velvety finish. You can use half-and-half if you want to lighten it up.
• Sour cream adds tanginess that balances the richness—don’t skip it!

Kitchen Equipment Needed

• Large soup pot or Dutch oven – For cooking everything in one pot; I love using my enameled cast iron Dutch oven for even heat.
• Medium saucepan (optional) – Handy if you want to warm the milk or broth before adding it in to avoid curdling.
• Potato masher or immersion blender – To mash or blend the soup to your desired texture; I like a mix of chunky and smooth.
• Ladle – For easy serving straight from the pot.
• Wooden spoon or silicone spatula – Great for stirring without scratching your pot.
• Knife and cutting board – For prepping the onions, garlic, bacon, and toppings.

Instructions

Step 1: Bake the Potatoes

• Preheat your oven to 400°F (200°C).
• Scrub the potatoes clean, then pierce each one a few times with a fork.
• Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until fork-tender.
• Let them cool slightly, then peel off the skins and roughly mash with a fork. Set aside.

Pro Tip: Baking the potatoes instead of boiling gives them a deeper, slightly roasted flavor that really shines in the soup.

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Step 2: Cook the Bacon

• In a large soup pot or Dutch oven over medium heat, add the chopped bacon.
• Cook for 6–8 minutes until crispy and browned.
• Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

Pro Tip: Don’t drain all the bacon fat—it adds amazing flavor to the base of the soup!

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Step 3: Sauté the Aromatics

• Add the butter to the pot with the reserved bacon fat and let it melt.
• Stir in the diced onion and cook for 4–5 minutes until soft and translucent.
• Add the minced garlic and cook for 30 seconds until fragrant.

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Step 4: Make the Roux

• Sprinkle in the flour and stir well to coat the onions.
• Cook for 1–2 minutes, stirring constantly—it should look like a thick paste.
• Slowly pour in the chicken broth while whisking to combine smoothly.

Pro Tip: Whisk continuously while adding broth to prevent lumps and ensure a smooth soup base.

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Step 5: Add Dairy and Potatoes

• Stir in the milk and heavy cream, then bring the mixture to a gentle simmer.
• Add the mashed baked potatoes and stir well to combine.
• Let it simmer for about 10 minutes, stirring occasionally to prevent sticking.

Pro Tip: If you like a smoother soup, blend half the mixture using an immersion blender or transfer a portion to a regular blender.

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Step 6: Stir in the Good Stuff

• Add the shredded cheddar cheese and stir until fully melted and creamy.
• Mix in the sour cream and season with salt and black pepper to taste.
• Fold in half of the cooked bacon, saving the rest for garnish.

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Step 7: Serve and Top

• Ladle the soup into bowls while hot.
• Top with extra bacon bits, green onions, shredded cheese, or even a dollop of sour cream.
• Serve with crusty bread or a side salad if desired.

Pro Tip: The soup thickens as it sits—add a splash of broth or milk to thin it out when reheating leftovers.

Tips and Tricks for Success

• Bake the potatoes ahead of time – You can bake them a day in advance and store in the fridge to save time when making the soup.
• Shred your own cheese – Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
• Stir often after adding dairy – This helps prevent scorching or curdling as the soup simmers.
• Blend to your texture preference – Use an immersion blender for a smoother finish or mash lightly for a chunkier bite.
• Taste and adjust seasoning at the end – Potatoes can soak up salt, so give it a final taste before serving and adjust if needed.

Ingredient Substitutions and Variations

• Swap bacon with turkey bacon or vegetarian bacon – For a lighter or meat-free version without sacrificing that smoky flavor.
• Use vegetable broth instead of chicken broth – A great option for vegetarians or if that’s what you have on hand.
• Try Greek yogurt instead of sour cream – Adds the same tangy creaminess with a boost of protein.
• Add veggies like broccoli or corn – Stir them in toward the end for extra texture, color, and nutrients.
• Make it spicy – Add a pinch of cayenne pepper, smoked paprika, or diced jalapeños for a little heat.
• Go dairy-free – Use plant-based milk (like oat or almond) and a dairy-free cheese alternative to suit dietary needs.

Serving Suggestions

• Top it like a baked potato – Add a dollop of sour cream, crispy bacon bits, shredded cheese, and a sprinkle of green onions right before serving. It feels like a loaded baked potato in every spoonful!
• Serve with crusty bread or dinner rolls – Something to mop up the last bit of creamy soup is always a win.
• Pair with a fresh green salad – I love serving this soup with a simple salad tossed in lemon vinaigrette—it cuts through the richness and adds a nice crunch.
• Add a side of roasted veggies – Roasted broccoli, carrots, or Brussels sprouts make a cozy and colorful companion.
• Make it a soup and sandwich night – A half grilled cheese or turkey sandwich goes perfectly with a bowl of this potato soup.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Keep it in the fridge for up to 4 days.
• Reheat gently on the stovetop – Use low to medium heat and stir often. Add a splash of broth or milk to thin if it has thickened.
• Microwave in short intervals – Heat in 30–60 second bursts, stirring between each, until warmed through.
• Avoid freezing – The dairy can separate and create a grainy texture after thawing. It’s best enjoyed fresh or from the fridge.

Frequently Asked Questions

Can I use leftover mashed potatoes instead of baking fresh ones?

Yes! If you have leftover mashed potatoes, feel free to use them—just adjust the broth amount slightly to reach your desired consistency. The flavor might be a bit different, but still delicious.

What’s the best way to make it vegetarian?

Skip the bacon and use vegetable broth instead of chicken. For a smoky flavor, try adding a dash of smoked paprika or using vegetarian bacon crumbles.

Can I make this in advance?

Absolutely! This soup keeps well in the fridge for several days and actually tastes even better the next day once the flavors meld together.

How do I make it gluten-free?

Use a gluten-free flour blend or cornstarch in place of the all-purpose flour when making the roux. Double-check that your broth and other ingredients are labeled gluten-free, too.

Is there a way to lighten it up?

Yes! Swap the heavy cream for half-and-half or whole milk, use turkey bacon, and go light on the cheese. You can also add more broth to thin the soup out if you prefer a less rich version.

Can I freeze this soup?

It’s not ideal. Soups with dairy tend to separate and become grainy after freezing. If you do freeze it, reheat slowly while stirring well, and expect a slight change in texture.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your cozy creations!