There’s just something magical about Baked Potato Soup—the way it wraps you up in comfort and fills every bite with creamy, savory goodness. This soup manages to capture everything we love about a classic loaded baked potato in one warm, hearty bowl: tender baked russet potatoes, crispy bacon, tangy sour cream, and a generous sprinkle of cheddar cheese. It’s a meal that never fails to satisfy, whether you’re craving a cozy dinner on a chilly night or looking for a crowd-pleasing family favorite. Let’s get started on making your new go-to comfort food!

Ingredients You’ll Need

The ingredients for Baked Potato Soup are as simple as they are essential. Each one brings its own note to the symphony of flavors—from the russet potatoes forming the soul of the dish to the crispy bacon and scatter of green onions adding the perfect finishing touches.

Russet potatoes (4 large, baked, peeled, and diced): These are the backbone of your soup, giving that classic baked potato texture and flavor.
Butter (1 tablespoon): Just a pat of butter deepens the flavor and adds a luxurious richness to your base.
Bacon (4 slices, chopped): Crispy, smoky bacon is both a flavor booster and a crave-worthy topping.
Onion (1 small, finely chopped): Sauteed onion infuses the soup with gentle sweetness and depth.
Garlic (2 cloves, minced): Just a little garlic brightens the whole soup and boosts its aroma.
All-purpose flour (3 tablespoons): A little flour thickens everything up, giving you that signature creaminess.
Milk (3 cups): The creamy canvas for your baked potato soup—whole milk is best, but 2% works well too.
Chicken broth (1 cup): Adds layers of savory flavor and helps thin the soup to the perfect consistency.
Sour cream (1/2 cup): This is where the tangy, indulgent creaminess comes in—don’t skip it!
Shredded sharp cheddar cheese (1 cup): Melty cheese equals major comfort—sharp cheddar will give you the boldest flavor.
Salt (1/2 teaspoon): Essential for bringing out all the flavors.
Black pepper (1/4 teaspoon): Adds a little kick and balances the richness.
Smoked paprika (1/4 teaspoon, optional): For a hint of smoky depth—optional but highly recommended!
Chopped green onions and extra cheese (for garnish): A fresh, colorful sprinkling that makes each bowl pop.

How to Make Baked Potato Soup

Step 1: Crisp the Bacon

Start by placing the chopped bacon in a large pot or Dutch oven set over medium heat. Cook until the bacon pieces are perfectly crisp, releasing their delicious smoky fat. Once golden (try not to eat them all!), use a slotted spoon to scoop them out and set them aside on a plate—these will become the ultimate garnish.

Step 2: Sauté the Aromatics

Pour off all but 1 tablespoon of the bacon grease, then add the butter to the pot. As soon as it melts, toss in your chopped onion. Sauté for about 4 to 5 minutes, until the onion turns translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds—just enough to release the aroma without letting it burn.

Step 3: Whisk in the Flour

Sprinkle the flour over the onion and garlic mixture, stirring constantly. This is your roux—the secret to a creamy, non-gluey soup. Keep stirring for about a minute so the flour loses its raw flavor and everything is well blended.

Step 4: Add Milk and Broth

Slowly pour in the milk and chicken broth, whisking the whole time to prevent lumps. Let the soup come to a gentle simmer, cooking for 4 to 5 minutes until it thickens ever so slightly. The goal is a silky, creamy base that will lovingly cradle your potatoes.

Step 5: Stir in the Potatoes and Cheese

Add your diced, baked russet potatoes to the pot. Drop in the sour cream, cheddar cheese, salt, pepper, and smoked paprika if you’re using it. Stir everything together, watching the cheese melt and the soup become irresistibly creamy and rich.

Step 6: Simmer and Mash

Let the soup gently simmer for another 5 to 10 minutes, stirring occasionally so nothing sticks. For extra creaminess, take a potato masher or an immersion blender and smash up some of the potatoes right in the pot—the texture is up to you, from silky smooth to rustic and chunky.

Step 7: Garnish and Serve

Ladle the piping-hot soup into bowls and shower each one with the crispy bacon, extra cheddar cheese, and a flourish of chopped green onions. Every bowl becomes a little masterpiece, ready to be devoured!

How to Serve Baked Potato Soup

Garnishes

Garnishing your Baked Potato Soup is half the fun—and the easiest way to make each bowl feel extra special! Sprinkle on reserved crispy bacon, more shredded cheddar, and a handful of fresh green onions for that classic loaded potato vibe. Feeling bold? Try a dollop of extra sour cream or a pinch of smoked paprika for a pop of color and flavor.

Side Dishes

Baked Potato Soup is undeniably hearty, but it welcomes a good sidekick. Pair it with a crunchy green salad dressed in sharp vinaigrette, or serve alongside warm, crusty bread rolls for dipping. For a super cozy dinner, you can’t go wrong with a slice of homemade garlic bread or a vegetable-packed side for some freshness.

Creative Ways to Present

Sometimes it’s fun to go a little over the top! Serve your Baked Potato Soup in hollowed-out bread bowls for a rustic and dramatic presentation. Hosting a dinner party? Set up a mini “soup bar” with bowls of toppings like chives, bacon, shredded cheese, and even sautéed mushrooms so everyone can build their dream bowl. Kids especially will love customizing their own.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Potato Soup keeps wonderfully in an airtight container in the fridge for up to 4 days. The flavors will actually deepen, making reheated bowls taste even more satisfying. Just cool the soup completely before storing to keep it fresh!

Freezing

Baked Potato Soup can be frozen, but keep in mind that soups with dairy may separate slightly when thawed. If you do freeze, let the soup cool, then pack into freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

Reheat your soup gently on the stovetop over low heat, adding a splash of milk or broth if it seems too thick. Stir constantly to smooth out any separation and bring everything back together. You can also microwave individual servings, stirring halfway through, for an ultra-quick meal.

FAQs

Can I use leftover baked potatoes for this recipe?

Absolutely! In fact, leftover baked potatoes are perfect for Baked Potato Soup. Just peel and dice them as directed, and they’ll blend right in, saving you time and reducing waste.

What’s the best way to bake the potatoes ahead of time?

Scrub your russet potatoes, poke them a few times with a fork, and bake directly on the oven rack at 400 degrees Fahrenheit for about 50 minutes, or until tender when pierced. Let them cool, then peel and dice—easy as can be!

Is there a vegetarian version of Baked Potato Soup?

You bet! Simply skip the bacon and swap the chicken broth for a good-quality vegetable broth. You’ll still get a rich, creamy soup packed with that signature baked potato flavor.

How can I make the soup thicker or thinner?

For a thicker soup, mash more of the potatoes or simmer a few minutes longer. To thin it out, stir in extra milk or broth a little at a time until you reach your preferred consistency.

Can I add other toppings or mix-ins?

Definitely! Roasted broccoli florets, crumbled cooked sausage, sautéed mushrooms, or even a sprinkle of hot sauce can add a delightful twist to your Baked Potato Soup. Make it your own!

Final Thoughts

If you’re searching for the ultimate comfort soup, this Baked Potato Soup is the answer. Whether savored solo or served to friends and family, every creamy spoonful is pure happiness. Try it once and you’ll want to make it again and again—don’t wait for a chilly night, this cozy classic fits any occasion!

Baked Potato Soup Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the creamy goodness of this comforting Baked Potato Soup, loaded with savory flavors and topped with crispy bacon and cheese. Perfect for a cozy night in or a gathering with friends.

Ingredients

Scale

Main Ingredients:

4 large russet potatoes (baked, peeled, and diced)
1 tablespoon butter
4 slices bacon (chopped)
1 small onion (finely chopped)
2 cloves garlic (minced)
3 tablespoons all-purpose flour
3 cups milk
1 cup chicken broth
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)

For Garnish:

Chopped green onions
Extra cheese

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Instructions

Cook Bacon: In a large pot, cook the chopped bacon until crisp. Remove and set aside.
Sauté Onion: In the same pot, sauté onion in bacon grease and butter until translucent. Add garlic and cook briefly.
Make Roux: Stir in flour to make a roux. Slowly whisk in milk and broth until smooth.
Add Ingredients: Stir in potatoes, sour cream, cheddar cheese, salt, pepper, and paprika. Simmer until heated through.
Adjust Texture: Mash some potatoes for desired consistency. Garnish and serve.