If you’re searching for the ultimate comfort food, look no further than Baked Potato Soup. This soup captures everything you love about a classic loaded baked potato—creamy potatoes, crispy bacon, sharp cheddar, and a hint of smoky warmth—all in one cozy bowl. It’s hearty enough for dinner, easy enough for a weeknight, and special enough to impress guests. Every spoonful feels like a hug, and with just a handful of simple ingredients, you’ll be amazed at how much flavor you can create with so little effort.
Ingredients You’ll Need
Let’s talk about what goes into this irresistible Baked Potato Soup. Each ingredient is chosen for a reason: some add creaminess, others bring depth, and a few offer irresistible crunch or color. Here’s what you’ll need—and why each one matters.
- Russet Potatoes: These are the stars of the show, delivering that fluffy, starchy texture that makes the soup wonderfully hearty.
- Bacon: Nothing beats the smoky, savory crunch of crispy bacon scattered through and on top of your soup.
- Onion: Sautéed onion provides a mellow sweetness and aromatic base.
- Garlic: Just two cloves give a subtle, savory depth that rounds out all the flavors.
- All-Purpose Flour: This thickens the soup, giving it that luscious, creamy consistency.
- Whole Milk: Adds rich, creamy body without overpowering the other flavors.
- Chicken Broth: Infuses the soup with savory, layered flavor and keeps it from becoming too heavy.
- Sour Cream: A generous scoop for tang, creaminess, and that classic baked potato feel.
- Sharp Cheddar Cheese: Melts in for bold cheesy flavor—use sharp cheddar for the best results.
- Salt, Black Pepper, Smoked Paprika: Essential seasonings that highlight the other ingredients and add a touch of smoky warmth.
- Chopped Green Onions & Extra Cheese: These fresh, vibrant garnishes add color, crunch, and even more flavor.
How to Make Baked Potato Soup
Step 1: Crisp the Bacon
Start by cooking your chopped bacon in a large pot or Dutch oven over medium heat. You’ll want it nice and crispy—this not only gives you those irresistible bacon bits for topping, but the rendered bacon fat is pure flavor gold for the soup’s base. Once crisp, scoop out the bacon with a slotted spoon and set it aside, leaving about a tablespoon of bacon fat in the pot.
Step 2: Sauté the Aromatics
Add diced onion to the pot and let it cook for about 3 to 4 minutes until it softens and turns translucent. Next, toss in the minced garlic and let it cook for just 30 seconds—any longer and it might burn. This step builds that irresistible savory foundation for your Baked Potato Soup.
Step 3: Make the Roux
Sprinkle the flour over the onions and garlic, stirring constantly for about a minute. This forms a roux, which will thicken the soup later. You’ll notice the flour soaking up the bacon fat and turning golden—don’t rush this part, it’s what gives the soup that silky texture.
Step 4: Add Liquids and Potatoes
Gradually whisk in the whole milk and chicken broth, ensuring everything blends smoothly with no lumps. Once combined, bring the mixture to a gentle simmer. Now, stir in your roughly mashed baked potatoes. Let everything simmer together for 10 to 15 minutes, stirring occasionally, until the soup thickens and the flavors meld.
Step 5: Finish with Creamy Goodness
Lower the heat and add in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika. Stir until the cheese is completely melted and everything is creamy and smooth. Taste and adjust seasoning if needed—sometimes an extra pinch of salt or a little more cheese is just what it needs!
Step 6: Serve and Garnish
Ladle the hot Baked Potato Soup into bowls and top each one with a generous sprinkle of crispy bacon, chopped green onions, and a little extra cheddar if you’re feeling indulgent. Grab a spoon and get ready for the best part: digging in!
How to Serve Baked Potato Soup
Garnishes
Garnishes are where you can make your bowl of Baked Potato Soup truly shine. Classic toppings like crispy bacon, sharp cheddar, and green onions are always crowd-pleasers, but don’t stop there! Try a dollop of extra sour cream, a sprinkle of chives, or even some cracked black pepper for a little extra flair. Every topping adds a new layer of texture and color.
Side Dishes
Serve your Baked Potato Soup alongside a simple green salad for freshness, a slice of crusty bread for dunking, or even a buttery biscuit to soak up every last drop. It also pairs beautifully with roasted vegetables or a light sandwich if you’re aiming for a more filling meal.
Creative Ways to Present
Want to wow your guests? Try serving Baked Potato Soup in hollowed-out bread bowls for a fun, edible twist. Alternatively, pour it into small mugs or ramekins for appetizer-sized portions at a party. A finishing drizzle of olive oil or a sprinkle of smoked paprika on top can make each bowl look restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup keeps wonderfully in the fridge. Allow it to cool completely, then transfer to an airtight container. It will stay fresh for up to 4 days—just be sure to stir well before reheating, as the soup may thicken as it sits.
Freezing
Baked Potato Soup can be frozen, though keep in mind that the texture might change slightly due to the dairy. For best results, let the soup cool, then freeze in individual portions. Thaw overnight in the refrigerator before reheating. If you know you’ll freeze some, consider leaving out the cheese and sour cream until you’re ready to serve, then add them fresh after reheating.
Reheating
Reheat Baked Potato Soup gently on the stovetop over low heat, stirring often to prevent sticking or curdling. Add a splash of milk or broth if it’s too thick. You can also microwave individual bowls in 30-second bursts, stirring between each, until hot and creamy.
FAQs
Can I use leftover baked potatoes for this recipe?
Absolutely! In fact, leftover baked potatoes make this Baked Potato Soup even easier and give it extra flavor. Just peel and roughly mash them, then add straight to the pot as directed.
Is there a way to make this soup vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. For a smoky touch, add a pinch of smoked paprika or a few drops of liquid smoke. You’ll still get a deliciously creamy Baked Potato Soup.
Can I make the soup gluten-free?
Definitely. Swap the all-purpose flour for your favorite gluten-free flour blend. Everything else in this Baked Potato Soup is naturally gluten-free, making it easy to adapt for different dietary needs.
Can I blend the soup for a smoother texture?
Of course! If you love a silky, velvety soup, use an immersion blender to puree some or all of the soup before adding the cheese and sour cream. It’s a great way to customize the texture to your liking.
What kind of cheese works best?
Sharp cheddar cheese is the classic choice for Baked Potato Soup, as it gives the soup a bold, tangy flavor. You can also experiment with smoked gouda, Monterey jack, or a blend for a fun twist.
Final Thoughts
There’s just something magical about a steaming bowl of Baked Potato Soup—it’s soothing, satisfying, and endlessly customizable. Whether you’re making it for a cozy night in or sharing with friends, I hope you’ll give this recipe a try. One taste, and you’ll understand why it’s a forever favorite in my kitchen!
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Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy and comforting Baked Potato Soup recipe features tender baked potatoes blended with creamy milk, sharp cheddar cheese, and crispy bacon, making it a perfect hearty meal for chilly days. It’s easy to prepare, cooked on the stovetop, and garnished with green onions and extra cheese for added flavor and texture.
Ingredients
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 3 cups whole milk
- 2 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Flavorings and Toppings
- 4 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup shredded sharp cheddar cheese
- Chopped green onions for garnish
- Extra shredded cheddar cheese for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pot to cook the aromatics.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn the garlic.
- Make the Roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux which will thicken the soup.
- Add Liquids and Potatoes: Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Bring to a gentle simmer and then stir in the roughly mashed baked potatoes. Cook for 10–15 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Incorporate Cream and Cheese: Remove the pot from heat and stir in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika. Mix until the cheese has melted and the soup is fully combined.
- Adjust and Serve: Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with the reserved crispy bacon, chopped green onions, and extra shredded cheddar cheese.
Notes
- For a smoother texture, use an immersion blender to puree part of the soup before adding the cheese.
- You can bake the potatoes ahead of time or use leftover baked potatoes for convenience.
- To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
