Baked Potato Soup Recipe

If you love the cozy charm of a loaded baked potato, this ultra-creamy Baked Potato Soup will absolutely hit the spot! Every spoonful is rich, velvety, and packed with irresistible toppings—think crisp bacon, melty cheddar, and fresh chives. It’s true comfort food in a bowl, perfect for chilly nights or whenever you crave something hearty and soul-warming.

Ingredients You’ll Need

One of my favorite things about Baked Potato Soup is how it transforms humble, everyday ingredients into a bowl of pure comfort. Each ingredient brings its own cozy magic, layering flavors for that “just like home” taste and an irresistibly creamy spoonful every time.

• Russet Potatoes: These starchy potatoes cook up fluffy and mash beautifully, giving the soup its signature richness and body.
• Thick Cut Bacon: Crisp, smoky bacon adds amazing depth—and the luscious bacon drippings help flavor the entire pot.
• Yellow Onion: Sautéed until soft, the onion builds savory flavor and sweetness as the base of your soup.
• Garlic: Just a few cloves go a long way for that subtle, cozy garlic warmth in each bite.
• Butter: Adds a little extra richness when making the roux, helping to carry all those delicious flavors.
• Flour: This is the secret to a perfectly thick (but not heavy) soup—it’s stirred with butter to create a creamy base.
• Chicken Broth: Adds savory backbone and keeps the soup lighter than an all-dairy base.
• Half and Half: Where the creaminess happens! Half and half makes the soup silky without overwhelming the potatoes.
• Sour Cream: Brings tangy brightness and enhances the soup’s classic loaded potato vibe.
• Shredded Cheddar Cheese: Use a block and shred it yourself for smooth melting and full cheesy flavor.
• Chives: For that pop of color and fresh, oniony bite—totally worth it!
• Salt and Pepper: Essential for balancing and bringing out all the flavors.

Variations

The beauty of homemade Baked Potato Soup is how playful it can be! Don’t be afraid to put your own spin on it—whether you’re working with what’s on hand, adjusting for dietary needs, or just in the mood for something new.

• Make it Vegetarian: Skip the bacon and use vegetable broth, then add roasted corn or sautéed mushrooms for even more flavor.
• Lighter Version: Swap in 2% milk for half and half, and use turkey bacon if you want to dial back the richness.
• Extra Cheesy: Stir in a mix of your favorite melting cheeses—like Monterey Jack or Gruyère—alongside cheddar for a whole new flavor profile.
• Spicy Twist: Toss in a diced jalapeño when cooking the onions, or top your bowl with a sprinkle of chili flakes for a gentle kick.

How to Make Baked Potato Soup

Step 1: Prep Your Ingredients

Before you start, shred your cheddar cheese (it melts smoother than pre-shredded!), measure your sour cream and half and half, and let them sit at room temperature. This little step helps everything blend perfectly into your Baked Potato Soup without any lumps.

Step 2: Cook the Bacon

Using kitchen shears, cut the bacon into 1-inch pieces and cook slowly over low heat in a large pot. Let the pieces crisp up, releasing their smoky flavor. Once golden and crispy, set the bacon aside—but keep 2 tablespoons of the drippings in your pot. That’s your flavor foundation!

Step 3: Prepare the Potatoes

While the bacon is cooking, peel and dice your russet potatoes. Place them in another stock pot, cover with water (about an inch above the potatoes), and sprinkle in the salt. Bring to a gentle boil and cook until very fork tender—20 minutes is usually just right. Drain and give the potatoes a quick, gentle mash.

Step 4: Build the Soup Base

In the pot with bacon drippings, sauté your diced onion until soft and fragrant (about 5 minutes). Stir in minced garlic and butter, letting it bloom for a minute. Sprinkle in the flour, then stir constantly for another minute to cook out any raw flour taste—this helps your soup thicken up gorgeously.

Step 5: Add Liquids and Potatoes

Pour in the chicken broth, scraping up any brown bits from the pot for maximum flavor. Slowly whisk in the half and half, then bring the mixture to a low boil before reducing to a simmer. Add your mashed potatoes, salt, pepper, and sour cream, stirring gently until combined and luscious.

Step 6: Blend and Finish

For the creamiest Baked Potato Soup, blend with an immersion blender right in the pot (or in batches in a stand blender). When you love the consistency, slowly add shredded cheddar, stirring gently to melt without breaking. Taste and adjust seasoning, then get ready for toppings!

Step 7: Garnish and Enjoy

Remove the soup from heat. Ladle into bowls and pile on those signature toppings: reserved crispy bacon, a sprinkle of chives, extra cheddar—everything you love about a classic baked potato, all in a warm, cozy soup.

How to Serve Baked Potato Soup

Garnishes

The best part? Going wild with baked potato-inspired toppings! I love scattering extra crispy bacon, a generous sprinkle of cheddar cheese, dollops of tangy sour cream, and a shower of fresh chives. Try diced green onions, crumbled crackers, or even a dash of hot sauce if you want to make every bowl your own.

Side Dishes

This Baked Potato Soup is super satisfying on its own, but it also plays well with others—think crusty garlic bread for dunking, a simple green salad for crunch, or even classic grilled cheese sandwiches on the side for pure indulgence.

Creative Ways to Present

Serving a crowd? Try ladling soup into mini mugs or ramekins for an appetizer-sized treat at parties. For a fun twist, set up a “loaded potato soup bar” with all the toppings in little bowls and let everyone customize their own bowlful—kids and adults both love this idea!

Make Ahead and Storage

Storing Leftovers

Leftovers of Baked Potato Soup keep beautifully! Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it somehow even cozier the next day.

Freezing

You can freeze Baked Potato Soup, though the texture may be slightly less creamy after thawing (thanks to the dairy). For best results, place cooled soup in freezer-safe containers, leaving room to expand, and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating gently.

Reheating

Reheat Baked Potato Soup slowly on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, simply add a splash of broth or milk to bring back its perfect velvety texture. Microwave works in a pinch too—just stir every 30 seconds so it heats evenly.

FAQs

Final Thoughts

If you’re craving something cozy and reassuring, I promise this Baked Potato Soup is just the ticket. It’s ridiculously creamy, endlessly customizable, and destined to bring smiles to your table. Whip up a batch, pile on the toppings, and let every spoonful warm you right through—your favorite soup night just got even better!

Print