Baked Potato Soup Recipe

Baked Potato Soup is comfort food at its absolute best: rich, creamy, and absolutely bursting with the flavors of loaded potatoes, sharp cheddar, and crispy bacon. This is one of those soul-warming dishes I love to make when the weather cools or whenever I’m looking for a meal guaranteed to make everyone at the table swoon. With just a handful of familiar, easy-to-find ingredients, this soup captures everything you love about a classic baked potato and transforms it into a bowl you’ll want to revisit again and again.

this Recipe

Ingredients You’ll Need

The simplicity of these ingredients is what makes this Baked Potato Soup shine. Each component has a big role, from creating creamy body to building layers of flavor that taste like home in every spoonful. Here’s what you’ll need and why each one counts:

• Russet potatoes: Their starchy, fluffy structure melts beautifully into the soup, giving it that dreamy, velvety texture.
• Bacon: Adds irresistible crunch and a savory, smoky backbone to each bite.
• Yellow onion: The gentle sweetness balances the richness of bacon and cheese.
• Garlic: Just a few cloves heighten every flavor and deepen the aroma.
• All-purpose flour: This is what thickens your soup base to the perfect, spoon-hugging consistency.
• Chicken broth: Infuses the soup with robust, savory depth—low sodium works well if you prefer.
• Whole milk: Keeps things luxuriously smooth without being heavy.
• Sour cream: The tangy lift brightens up the creamy richness and gives everything a little zing.
• Sharp cheddar cheese: Packs bold, cheesy punch—don’t be shy about adding extra for topping.
• Black pepper: Adds a delicate, warming heat throughout.
• Salt: Essential for drawing out all the key flavors—add to taste.
• Smoked paprika: A little goes a long way, lending subtle smokiness that compliments the bacon.
• Green onions: Finish each bowl with a fresh, vibrant crunch.

How to Make Baked Potato Soup

Step 1: Cook the Bacon

Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and let it cook until it’s perfectly crisp. Use a slotted spoon to set aside the bacon, leaving behind just enough rendered fat to flavor the soup base without making it greasy—about a tablespoon is perfect.

Step 2: Sauté Onion and Garlic

Toss your diced onion into the pot with the bacon drippings. Sauté for 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent. Add minced garlic and cook for just a minute more, being careful not to let it burn—the room will smell incredible at this point!

Step 3: Make the Roux

Sprinkle in the flour and stir constantly for 1 to 2 minutes. You want to “cook out” the raw flour taste and build a smooth base that will hold up all the creamy ingredients to come. The mixture will look pale and slightly thick—this is exactly what you want.

Step 4: Add Broth and Milk, Then Simmer

Slowly whisk in the chicken broth, making sure everything is well blended and lump-free. Pour in the milk next, stirring as you go. Crank up the heat just a little to bring everything to a gentle simmer—it should bubble gently, not boil. Stir frequently to avoid sticking.

Step 5: Add Potatoes and Seasonings

Now’s the time for the baked potatoes to shine! Add the diced, fluffy russets, plus salt, pepper, and smoked paprika. Grab a potato masher and lightly mash some of the potatoes right in the pot, leaving a lovely blend of creamy and chunky texture. It’s the best of both worlds.

Step 6: Stir in Sour Cream and Cheddar

Reduce the heat to low and stir in the sour cream and shredded sharp cheddar until the soup becomes extra creamy and the cheese melts completely. Let everything simmer together for 5 to 10 more minutes so flavors meld and the soup thickens up to perfection.

Step 7: Taste and Serve

Taste your Baked Potato Soup and adjust the seasonings if necessary—sometimes a bit more salt or sharpness helps all the flavors pop. Ladle the soup into bowls and top with the crispy bacon you saved, a sprinkle of extra cheddar, and the green onions for a pretty finish.

How to Serve Baked Potato Soup

Garnishes

No bowl of Baked Potato Soup is complete without the right garnishes. Think of them as the finishing touches—a generous sprinkle of shredded cheddar, freshly sliced green onions for brightness, and of course, reserved crispy bacon. If you’re feeling a little fancy, try a dollop of extra sour cream or even a pinch of chives for extra color and flavor.

Side Dishes

This soup is hearty enough to stand alone, but serving it with a crusty baguette or warm dinner rolls means you’ll get every last bit of its creamy base. Pair with a crisp green salad or roasted vegetables to keep things balanced, or add a classic grilled cheese for the ultimate comfort food meal.

Creative Ways to Present

Bring some joy to the table by serving Baked Potato Soup in hollowed-out baked potato skins for a playful twist. You can also serve it in bread bowls at a cozy gathering, or use small mugs for an appetizer at parties. Don’t forget an inviting tray of all the toppings so guests can build their own loaded bowl!

Make Ahead and Storage

Storing Leftovers

To store leftover Baked Potato Soup, let it cool completely before transferring into an airtight container. It keeps well in the fridge for up to 4 days, maintaining both its flavor and creamy texture.

Freezing

This soup can be frozen, though the texture may change slightly since potatoes tend to absorb moisture and become a bit grainy after thawing. For best results, freeze in single-serve portions and reheat gently, stirring well to bring everything back together.

Reheating

Reheat Baked Potato Soup on the stovetop over medium-low heat, stirring often until hot. If it seems a touch too thick, whisk in a splash of milk or broth to get it just right. Single portions can be reheated in the microwave, pausing to stir halfway through.

FAQs

Can I use different types of potatoes?

While russet potatoes are traditional for their starchy, fluffy texture, you can swap in Yukon Golds for a naturally creamier, buttery soup. Just note that the final texture may change slightly, but the soup will still be delicious.

Can I make Baked Potato Soup vegetarian?

Absolutely! Simply omit the bacon and swap chicken broth for vegetable broth. You’ll still get a satisfying, cozy soup with all the creamy, dreamy potato goodness.

Can I add other vegetables?

You can experiment by stirring in some finely diced carrots, celery, or even corn for extra color and texture. Just sauté these with the onion at the start so they become nice and tender.

What’s the best way to bake potatoes quickly?

If you’re short on time, you can microwave your potatoes. Pierce them all over with a fork, wrap in a damp paper towel, and microwave on high for 6 to 10 minutes or until tender, turning halfway through. Let them cool briefly before peeling and dicing.

Can Baked Potato Soup be made gluten-free?

Yes! Simply substitute a gluten-free all-purpose flour blend in place of the regular flour for thickening, or use cornstarch. You’ll keep all the luscious texture without the gluten.

Final Thoughts

This Baked Potato Soup is more than just a bowl of warmth—it’s a cozy invitation to slow down, share a meal with loved ones, and savor the simple pleasure of comfort food done right. I hope you simmer a pot soon and find it as soul-satisfying as I do!

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