There's nothing more comforting than a warm bowl of baked potato soup on a chilly day. This creamy, hearty soup is packed with all the flavors you love in a loaded baked potato, from tender chunks of potato to savory bacon and gooey melted cheese.

I first made this soup on a snowy weekend when I wanted something filling and soul-warming. It quickly became a family favorite, and now it’s our go-to for cozy nights at home. Ready to dive into a bowl of pure comfort? Let’s get started!
Why You'll Love This Baked Potato Soup
Get ready to fall in love with a dish that hits all the right notes of comfort and convenience. This baked potato soup is more than just a meal – it's an experience.
First, it’s incredibly easy to make, even for weeknight dinners. With a few simple ingredients and straightforward steps, you'll have a steaming pot of soup ready in no time.
It’s also wonderfully versatile. You can customize the toppings to suit everyone’s tastes, making it a crowd-pleaser for family dinners or gatherings with friends.
And let’s not forget its hearty appeal. Packed with potatoes, bacon, and a rich, creamy broth, this soup is filling enough to be a complete meal on its own. Add a slice of crusty bread, and you’re all set.
Finally, this recipe is budget-friendly. Using pantry staples like potatoes, broth, and milk, you can create a restaurant-worthy dish without breaking the bank.
So whether you're feeding a crowd or just treating yourself, this baked potato soup delivers comfort in every spoonful.
Ingredients Notes

The beauty of this baked potato soup lies in its simple yet flavorful ingredients. Each one works together to create a perfect balance of textures and tastes.
The potatoes are the heart of this dish. Russet potatoes are the best choice for their starchy texture, which creates a creamy consistency when blended. Be sure to bake or microwave them until soft before adding to the soup.
For the broth, a mix of chicken broth and milk forms the base. The broth adds depth, while the milk keeps the soup creamy and smooth. You can use half-and-half or heavy cream for a richer finish.
Bacon brings a smoky, savory note that elevates the soup to the next level. Cook it until crispy and reserve some for garnish – it adds a satisfying crunch.
Sharp cheddar cheese is the star topping. Its bold flavor pairs perfectly with the mild potatoes. Sprinkle a generous amount on top and watch it melt into the soup.
For the final touches, don’t skimp on the green onions and sour cream. They add a burst of freshness and tang that rounds out the flavors beautifully.
You won’t need any fancy equipment for this recipe, but a good potato masher or immersion blender will make achieving the perfect texture a breeze.
How To Make This Baked Potato Soup

Making this baked potato soup is easier than you might think. Let’s break it down step by step.
Start by baking or microwaving the potatoes until they’re soft. Once cooled, peel off the skins and roughly mash them, leaving some small chunks for texture.
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving about two tablespoons of drippings in the pot. This adds incredible flavor to the soup.
Next, sauté diced onion in the bacon drippings until soft and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
Sprinkle flour over the onion mixture and stir well. This forms a roux, which will thicken the soup. Gradually whisk in the chicken broth, ensuring there are no lumps.
Add the mashed potatoes, stirring to combine. Slowly pour in the milk (or cream) and let the soup simmer, stirring occasionally, until it reaches your desired consistency.
Season with salt and pepper to taste, and stir in a handful of shredded cheddar cheese until melted.
Ladle the soup into bowls and garnish with crispy bacon, more cheddar cheese, green onions, and a dollop of sour cream. Serve hot and enjoy!
The entire process takes about 30-40 minutes, making it perfect for weeknights or anytime you need a quick, comforting meal.
Storage Options
Leftover baked potato soup stores beautifully, making it an excellent meal-prep option. Allow the soup to cool completely before transferring it to an airtight container.
In the refrigerator, the soup will stay fresh for up to four days. When reheating, warm it gently on the stove over low heat, adding a splash of milk or broth to thin it out if needed.
For longer storage, freeze the soup in individual portions. Use freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to three months.
When ready to enjoy, thaw the soup in the refrigerator overnight and reheat on the stove. Stir well to restore its creamy consistency.
Variations and Substitutions
One of the best things about baked potato soup is its flexibility. Here are some ideas to customize the recipe to your liking.
For a lighter version, swap out heavy cream for low-fat milk or plain Greek yogurt. You’ll still get a creamy texture with fewer calories.
Add extra veggies for a nutrient boost. Diced carrots, celery, or even corn work beautifully in this soup. Sauté them along with the onions for maximum flavor.
If you’re vegetarian, skip the bacon and use vegetable broth instead of chicken broth. Top with smoked paprika for a hint of that smoky flavor.
For a protein-packed twist, stir in cooked shredded chicken or turkey. It’s a great way to use up leftovers from a roast dinner.
Experiment with different cheeses like gouda, Monterey jack, or parmesan for a unique flavor profile.
With so many possibilities, you can make this recipe your own every time you prepare it. So grab your potatoes and get cooking – comfort is just a bowl away!
PrintBaked Potato Soup Recipe
Indulge in this rich and creamy baked potato soup, made with wholesome ingredients for a hearty meal. Perfect for family dinners or cozy nights in, this easy recipe is a must-try!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 medium russet potatoes, baked
- 4 slices of bacon, cooked and crumbled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- Optional toppings: green onions, extra cheese, or croutons
Instructions
- Scoop the insides of the baked potatoes and set aside. Discard skins or save for another use.
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant. Stir in flour to create a roux.
- Gradually add chicken broth and milk, stirring constantly to prevent lumps.
- Add the potato insides to the pot. Simmer for 10-15 minutes, breaking up large chunks.
- Stir in cheddar cheese, sour cream, salt, and pepper. Cook until cheese melts and soup thickens.
- Serve hot with crumbled bacon, green onions, or your favorite toppings.
Notes
- For a smoother soup, use an immersion blender before adding the cheese and sour cream.
- Adjust the consistency by adding more broth or milk if the soup is too thick.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
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