Baked Potato Soup

Baked Potato Soup is a rich, creamy bowl of comfort that turns a classic baked potato into a soul-warming meal. I love how hearty and satisfying it is, with chunks of tender potato, smoky bacon, melty cheese, and all the toppings I’d expect on a loaded baked potato—just in spoonable form. It’s the perfect dish for cozy nights, chilly days, or when I just want something indulgent and homemade.

Why You’ll Love This Recipe

I love this soup because it’s everything I want in comfort food: creamy, cheesy, and full of flavor. It’s simple to make with everyday ingredients, and it tastes like something I’d get at a restaurant. I can top it however I like—more cheese, green onions, sour cream, or extra bacon—and it only gets better as it sits. Whether I’m feeding my family or meal-prepping for the week, this soup always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes, baked and cubed

• Bacon, chopped

• Onion, finely diced

• Garlic, minced

• Butter

• All-purpose flour

• Chicken broth

• Whole milk or half-and-half

• Sour cream

• Shredded cheddar cheese

• Salt and pepper

• Green onions or chives (for garnish)

directions

1. I start by cooking the bacon in a large pot until crispy, then I remove it and set it aside, leaving a bit of the grease in the pot.

2. I add butter, then sauté the onion and garlic until soft and fragrant.

3. I stir in the flour to make a roux and cook it for about a minute to get rid of the raw flour taste.

4. I slowly whisk in the chicken broth, then the milk, stirring until smooth and thickened.

5. I add the baked potatoes, mashing some and leaving chunks for texture.

6. I stir in the sour cream and shredded cheddar until melted and creamy.

7. I season with salt and pepper, then simmer the soup for a few minutes to let everything meld together.

8. I ladle the soup into bowls and top with crispy bacon, more cheese, and green onions.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add diced ham or leftover rotisserie chicken to make it even heartier. I’ve also added a pinch of cayenne or smoked paprika for a kick. For a slightly lighter version, I use milk instead of cream and Greek yogurt instead of sour cream. If I want a smoother soup, I blend part of it and stir it back in.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a splash of milk or broth to loosen it up. This soup doesn’t freeze well due to the dairy, but it’s so good I rarely have any left to store long anyway.

FAQs

Can I use leftover baked potatoes?

Yes, I can. Leftover baked potatoes work perfectly and save time. I just peel and cube them before adding to the soup.

What’s the best potato for this soup?

Russet potatoes are my favorite because they’re starchy and break down nicely, giving the soup a creamy texture.

Can I make this soup vegetarian?

Absolutely. I skip the bacon and use vegetable broth instead of chicken broth. I sometimes add sautéed mushrooms for a savory depth.

Do I have to peel the potatoes?

I usually peel them for a smoother soup, but if I’m using thin-skinned potatoes or want a more rustic texture, I leave the skins on.

Can I make this in advance?

Yes, I can make it a day ahead. The flavors deepen overnight, and it reheats beautifully with a splash of liquid to loosen it up.

Conclusion

Baked Potato Soup is one of those meals that brings instant comfort and satisfaction. It’s creamy, hearty, and packed with everything I love about a loaded baked potato—all in one bowl. Whether I’m serving it for dinner, lunch, or a cozy get-together, this soup always delivers warmth, flavor, and smiles.

Baked Potato Soup

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

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Description

Baked Potato Soup is a creamy, hearty comfort dish that transforms classic baked potato flavors—cheddar, bacon, sour cream—into a rich and spoonable soup. Perfect for cold nights and cozy meals.

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Ingredients

• 4 large russet potatoes, baked and cubed
• 6 slices bacon, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk or half-and-half
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• Green onions or chives, chopped (for garnish)

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Instructions

1. In a large pot, cook bacon until crispy. Remove and set aside, reserving about 1 tbsp of the grease in the pot.
2. Add butter to the pot and sauté onion and garlic until soft and fragrant.
3. Stir in flour and cook for 1 minute to form a roux.
4. Slowly whisk in chicken broth, then milk, stirring until smooth and slightly thickened.
5. Add cubed baked potatoes, mashing some for a thicker texture while leaving chunks.
6. Stir in sour cream and shredded cheddar cheese until melted and creamy.
7. Season with salt and pepper. Simmer for 5–10 minutes to meld flavors.
8. Serve hot, garnished with crispy bacon, more cheese, and green onions.

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Notes

• Use leftover baked potatoes for a time-saver.
• Blend part of the soup for a creamier texture.
• Substitute Greek yogurt for sour cream for a lighter option.
• Add cayenne or smoked paprika for extra flavor.
• For vegetarian version, skip bacon and use veggie broth.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390
• Sugar: 5g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 70mg