Who doesn’t love a warm, creamy bowl of potato soup? This easy baked potato soup recipe is the ultimate comfort food, packed with savory flavors that will make your taste buds dance. Whether you're cooking for a cozy weeknight dinner or planning to serve it at a family gathering, this soup will be a hit with everyone. Plus, it's surprisingly simple to make! Stick with me to the end for the full recipe, tips, and tricks to make this baked potato soup your new go-to dish.

What is Baked Potato Soup?
Baked potato soup is a rich, creamy soup made from all the best components of a baked potato, including tender potatoes, crispy bacon, sharp cheddar cheese, and tangy sour cream. It’s like enjoying a loaded baked potato but in the form of a warm, comforting bowl of soup. The base of the soup is made with milk and chicken broth, and it’s thickened with flour, resulting in a smooth, creamy texture that’s hard to resist.
Ingredients List for Easy Baked Potato Soup
To get started on your easy baked potato soup, you’ll need the following ingredients:
- 6 strips of bacon: Bacon adds a smoky flavor and crispy texture to the soup.
- ½ medium onion, chopped: The onion gives the soup a slightly sweet and savory flavor.
- 4 large Russet potatoes, diced: Russet potatoes are starchy and break down nicely in the soup, giving it a creamy consistency.
- ¼ cup flour: Used as a thickening agent for the soup.
- 4 cups whole milk: The milk gives the soup a creamy, rich base.
- 1 cup chicken broth: Adds a bit of depth and flavor to the soup.
- 1 clove garlic, minced: Garlic provides a subtle aromatic flavor.
- ¾ cup grated cheddar cheese (or more to taste): Adds a sharp, tangy flavor to the soup.
- Chopped scallions, to taste: Scallions offer a fresh and slightly peppery flavor, great for garnish.
- ¾ cup sour cream (or more to taste): The sour cream makes the soup tangy and even creamier.
- Salt & pepper, to taste: Season the soup to your personal preference.
Substitutions and Variations
There are a few ways to customize this baked potato soup recipe to suit your tastes or dietary restrictions:
- Bacon: If you want to make the recipe vegetarian, omit the bacon and use vegetable broth instead of chicken broth. You can also use turkey bacon or plant-based bacon for a healthier or meat-free alternative.
- Cheddar Cheese: Feel free to experiment with different types of cheese. Gouda, Monterey Jack, or even a smoky cheddar can add interesting flavor variations.
- Milk: If you're looking to reduce the fat content, you can use 2% milk or even skim milk, although the soup won’t be as creamy. For a dairy-free option, try unsweetened almond or oat milk.
- Sour Cream: For a lighter version, substitute the sour cream with Greek yogurt. It still provides a tangy flavor but with more protein and fewer calories.
- Potatoes: While Russet potatoes are ideal for this recipe, you can also use Yukon Gold potatoes for a creamier texture or red potatoes for a slightly waxier consistency.
Step-by-Step Cooking Instructions
Now that you’ve got your ingredients and potential variations ready, let’s dive into the actual cooking process.

- Cook the Bacon: Start by frying your bacon in a large pot over medium heat until crispy. Once done, remove the bacon and set it aside on a plate lined with paper towels. Be sure to leave about 1–2 tablespoons of bacon grease in the pot for extra flavor.
- Sauté the Onion and Garlic: In the same pot with the leftover bacon grease, add your chopped onions. Cook them over medium heat until they become translucent, about 5 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Potatoes: Toss the diced potatoes into the pot and stir them around to coat them in the bacon fat and onion mixture.
- Create the Roux: Sprinkle the flour over the potatoes and onions. Stir well to evenly coat everything in the flour, and cook for about 1–2 minutes to get rid of the raw flour taste.
- Add Milk and Broth: Slowly pour in the milk and chicken broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer and cook for about 15–20 minutes or until the potatoes are tender when pierced with a fork.
- Blend the Soup: If you like a smooth soup, you can use an immersion blender to blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, you can leave some of the potato pieces whole.
- Add the Cheese and Sour Cream: Stir in the grated cheddar cheese and sour cream until they are fully melted and incorporated into the soup.
- Season and Garnish: Add salt and pepper to taste. Chop the reserved bacon into small bits and sprinkle them on top of the soup along with the chopped scallions.
How to Cook Baked Potato Soup: A Step-by-Step Guide
Step 1: Cooking the Bacon
First, fry the bacon strips in a large pot over medium heat. Be sure to cook them until they are nice and crispy. This will take about 5–7 minutes, depending on the thickness of the bacon. Once the bacon is ready, transfer it to a paper towel to drain excess grease. Keep some of the bacon grease in the pot because it adds a lot of flavor to the soup.
Step 2: Sautéing the Onions and Garlic
Add the chopped onions to the bacon grease and sauté them until soft and translucent. Make sure the heat isn’t too high to avoid burning the onions. After about 5 minutes, toss in the minced garlic and sauté for an additional 30 seconds. Be careful not to burn the garlic!
Step 3: Cooking the Potatoes
Now, add the diced potatoes to the pot. Stir well to coat them in the onion and garlic mixture. Sprinkle the flour over the potatoes and stir for about 1–2 minutes to form a roux. This step will help thicken the soup later.
Step 4: Simmering the Soup
Once the roux has cooked, gradually pour in the milk and chicken broth. Stir continuously to ensure the flour doesn’t clump. Bring the soup to a simmer and let it cook for about 20 minutes or until the potatoes are fork-tender.
Step 5: Adding Final Touches
When the potatoes are fully cooked, use an immersion blender to blend the soup to your desired consistency. Stir in the grated cheddar cheese and sour cream until smooth. Finally, add salt and pepper to taste, then top with crumbled bacon and chopped scallions.
Common Mistakes to Avoid
- Overcooking the Potatoes: Be careful not to overcook the potatoes. If they turn mushy, they will break apart completely when you blend the soup.
- Skipping the Roux: Skipping the step of adding flour to the potatoes can result in a soup that's too thin. Make sure to add flour and cook it briefly before adding the liquids.
- Not Stirring Enough: When adding milk, make sure to stir continuously to avoid lumps forming in the soup.
- Burning the Garlic: Garlic can burn quickly, so always add it after the onions have softened, and keep a close eye on it to prevent burning.
Serving and Presentation Tips
When serving baked potato soup, presentation is key to making it as appetizing as possible. A few small touches can take your soup to the next level.
How to Serve Baked Potato Soup
- Garnish: Top each bowl with crispy bacon bits, a sprinkle of shredded cheese, a dollop of sour cream, and freshly chopped scallions. These garnishes not only make the soup look more inviting but also enhance the flavor.
- Side Dishes: Serve the soup with warm, crusty bread for dipping. A fresh green salad with a light vinaigrette can also complement the richness of the soup.
Presentation Ideas for Baked Potato Soup
- Cheese Swirl: After ladling the soup into bowls, drizzle a swirl of sour cream on top for an elegant touch.
- Color Contrast: Use bright, fresh garnishes like chopped scallions, crumbled bacon, and a sprinkle of cheese to contrast against the creamy white soup.
- Serve in Bread Bowls: For a fun and rustic presentation, serve the soup in hollowed-out bread bowls.
Baked Potato Soup Recipe Tips
- Potato Type: Always use starchy potatoes like Russets for the best texture in this soup. Waxy potatoes don’t break down as well, resulting in a thinner consistency.
- Cheese: Freshly grated cheese melts better and offers a creamier consistency than pre-shredded cheese, which contains anti-caking agents.
- Leftovers: This soup stores well in the fridge for 3–4 days. To reheat, gently warm it on the stove over low heat, stirring frequently.
Frequently Asked Questions (FAQs)
Can I Freeze Baked Potato Soup?
Yes, you can freeze baked potato soup. However, the texture may change slightly upon reheating. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. When you’re ready to eat it, thaw the soup in the fridge overnight and reheat gently on the stove.
Can I Make This Soup in a Slow Cooker?
Yes! After cooking the bacon, onions, and garlic, transfer everything to a slow cooker along with the potatoes, milk, and chicken broth. Cook on low for 6–7 hours or on high for 3–4 hours. Add the cheese and sour cream at the end, then blend and serve.
Can I Make Baked Potato Soup Ahead of Time?
Absolutely. This soup tastes even better the next day. Store it in the fridge, and when you’re ready to serve, reheat it on the stove over low heat.
Conclusion
This easy baked potato soup recipe is a winner for anyone looking for a simple, comforting meal. With its rich, creamy texture and delicious flavors of bacon, cheese, and sour cream, it’s sure to become a favorite in your household. Whether you make it for a weeknight dinner or a special occasion, the recipe is adaptable and can be tailored to fit your tastes. Now that you have all the steps, tips, and tricks, go ahead and give this easy baked potato soup a try!
PrintEasy Baked Potato Soup Recipe
This easy baked potato soup recipe features russet potatoes, crispy bacon, and sharp cheddar cheese for a hearty meal. The creamy base comes from whole milk, chicken broth, and sour cream, making it both rich and satisfying. Perfect for cold evenings or as a quick comfort dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 strips bacon
- ½ medium onion, chopped
- 4 large Russet potatoes, diced
- ¼ cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- ¾ cup grated cheddar cheese (or more to taste)
- Chopped scallions (to taste)
- ¾ cup sour cream (or more to taste)
- Salt & pepper (to taste)
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, sauté chopped onion and garlic until softened.
- Add diced potatoes and cook for a few minutes.
- Stir in flour to coat the potatoes, then gradually pour in milk and chicken broth.
- Simmer until potatoes are tender, stirring occasionally.
- Add grated cheese, sour cream, salt, and pepper. Stir until creamy.
- Garnish with crispy bacon, scallions, and additional cheese if desired.
Notes
For a thicker soup, use less broth or milk. Adjust seasoning to taste. This recipe is versatile, so feel free to customize with additional toppings like chives or extra cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 8g
- Sodium: 750mg
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