If you’re looking for the ultimate comfort food experience, nothing beats a cozy bowl of Baked Potato Soup Recipe. Imagine everything you love about a classic baked potato—fluffy potatoes, melted cheddar, crispy bacon, and a whisper of green onions—swirled into a luscious, creamy soup. It’s hearty enough to fill you up on a chilly night, but simple enough for a weeknight dinner. From the first comforting spoonful to the last bit scraped from the bowl, this Baked Potato Soup Recipe brings all the flavors of a steakhouse favorite right into your own kitchen.

Ingredients You’ll Need

The beauty of this Baked Potato Soup Recipe is that every ingredient truly counts. Each one brings a comforting element, adds body and richness, or perks up color and flavor. Gather these, and you’re well on your way to a bowlful of happiness.

Russet Potatoes: These starchy spuds give the soup its creamy base and classic potato flavor after being baked, peeled, and diced.
Bacon: Crisp, savory bacon adds irresistible smokiness and crunch—save a little for garnishing!
Yellow Onion: Sautéed onions provide a mellow yet savory backbone to each bite.
Garlic: Just two cloves give the soup a warming depth that makes all the difference.
All-Purpose Flour: Helps thicken the soup and create that luxurious, velvety texture.
Whole Milk: The secret to ultra-creamy soup—don’t skimp on the fat here.
Chicken Broth: Adds layers of savory flavor beyond just milk and potatoes.
Sharp Cheddar Cheese: Brings a bold cheesy tang that melds perfectly with potatoes.
Sour Cream: Stirs in creamy richness and a subtle tang for balance.
Salt and Black Pepper: Essentials for making all the flavors pop.
Smoked Paprika (optional): A pinch brings a sweet, smoky edge—highly recommended for depth.
Green Onions: Scatter over the top for a fresh, oniony crunch and a burst of color.

How to Make Baked Potato Soup Recipe

Step 1: Cook Bacon Until Crispy

Start by frying the bacon in a large pot over medium heat. You want those slices perfectly crisp, as they’ll bring smoky flavor to the finished soup and make an irresistible garnish later. Once the bacon is done, transfer it to a plate lined with paper towels, but don’t clean the pot—those bacon drippings are liquid gold.

Step 2: Sauté Onions and Garlic

With about a tablespoon of bacon fat left in the pot, toss in the diced onion. Sauté for 3–4 minutes, stirring occasionally, until the onions go soft and translucent. Add in the minced garlic, stirring for just another 30 seconds until fragrant. This sets up an aromatic base for your Baked Potato Soup Recipe.

Step 3: Make a Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes—it will bubble and thicken, forming a delicious roux that will be the secret to your soup’s signature creaminess.

Step 4: Whisk in Liquids and Simmer

Slowly pour in the milk and chicken broth, whisking as you go to make sure you get a smooth, lump-free consistency. Bring your soup to a gentle simmer and cook for 5–6 minutes, stirring often, while the mixture thickens slightly.

Step 5: Add Potatoes and Seasonings

Now, add in your diced baked potatoes, followed by salt, pepper, and a little smoked paprika if you have it on hand. Let the soup simmer for another 5–7 minutes. For an extra-creamy texture, gently mash some of the potatoes with a potato masher right in the pot.

Step 6: Melt in Cheese and Sour Cream

Reduce the heat to low and stir in the shredded cheddar cheese and sour cream. Keep stirring until everything is melty, smooth, and fully combined. Taste and adjust seasoning as needed—sometimes a little extra salt or pepper does the trick.

Step 7: Finish and Serve

Ladle the hot Baked Potato Soup Recipe into bowls, finishing each one with crumbled bacon, a generous sprinkle of green onions, and more cheese if you’re feeling extra indulgent.

How to Serve Baked Potato Soup Recipe

Garnishes

Dress your bowls to the nines! Top each serving with crunchy bacon pieces, a handful of shredded cheddar, and freshly sliced green onions. Don’t be shy—a big part of the magic in this Baked Potato Soup Recipe comes from plenty of toppings, just like a loaded baked potato.

Side Dishes

Serve alongside a crisp green salad, a simple roasted vegetable, or a hunk of crusty bread for dunking. Even a slice of buttered toast makes this Baked Potato Soup Recipe a hearty, filling meal.

Creative Ways to Present

Try pouring the soup into individual bread bowls for a seriously impressive dinner. Or, offer a DIY topping bar so everyone can load up their own bowl just the way they like—a sure hit at gatherings or family nights.

Make Ahead and Storage

Storing Leftovers

Let any leftover Baked Potato Soup Recipe cool to room temperature before sealing it in an airtight container. It will keep well in the fridge for up to 4 days, making it a fabulous make-ahead option for busy weeks.

Freezing

While this soup does freeze, dairy-based soups can sometimes separate upon thawing. For best results, freeze before adding the cheese and sour cream, then reheat and add those in fresh before serving.

Reheating

Warm up your soup on the stovetop over low heat, stirring often until it’s completely smooth and heated through. If it’s too thick, simply stir in a splash of milk or broth to reach your desired consistency.

FAQs

Can I make this Baked Potato Soup Recipe without bacon?

Absolutely! Leave out the bacon for a vegetarian version, and sauté the onions in a tablespoon of butter or olive oil instead. Smoked paprika can help add back some of that savory depth.

How can I make this soup gluten-free?

Just swap the all-purpose flour for your favorite gluten-free blend, or even use cornstarch for thickening. The results will be just as creamy and comforting.

What kind of potatoes are best?

Russet potatoes are perfect for this Baked Potato Soup Recipe because they bake up fluffy and mash easily into the soup. If you use Yukon Golds or red potatoes, the soup may have a different texture but will still taste wonderful.

Can I use low-fat milk or a milk substitute?

Whole milk yields the creamiest soup, but you can use 2% or even a creamy non-dairy option like oat milk—just keep in mind that the soup may be slightly less rich.

Can I prepare some ingredients ahead of time?

Yes! You can bake the potatoes (and even cook the bacon) a day in advance, which will make putting together your Baked Potato Soup Recipe even quicker on busy nights.

Final Thoughts

If there’s one dish that always wins hearts and brightens a chilly day, it’s this Baked Potato Soup Recipe. Every spoonful is filled with comfort, and it’s easier to make than you might think. I hope you’ll try it soon—once you’ve had a bowl, you’ll want to make it again and again!

Baked Potato Soup Recipe

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4.8 from 30 reviews

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

Print Recipe

Description

Indulge in the creamy goodness of this hearty Baked Potato Soup loaded with crispy bacon, cheddar cheese, and sour cream. A comforting bowl of warmth perfect for chilly evenings.

Ingredients

Scale

Main Ingredients:

4 large russet potatoes (baked, peeled, and diced)
6 slices bacon (cooked and crumbled)
1 small yellow onion (diced)
2 cloves garlic (minced)

For the Soup Base:

¼ cup all-purpose flour
4 cups whole milk
1 cup chicken broth
1 cup shredded sharp cheddar cheese
½ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika (optional)

Garnish:

2 tablespoons chopped green onions

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Instructions

Cook the Bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving 1 tablespoon of bacon fat in the pot.
Sauté Onions: Add diced onion to the pot, sauté until soft. Stir in garlic and cook briefly.
Create Roux: Sprinkle flour over onions, stir to form a roux. Slowly whisk in milk and broth until smooth.
Simmer: Cook until slightly thickened. Add potatoes, seasonings, simmer, then mash some potatoes for creaminess.
Finish Soup: Stir in cheese and sour cream until melted. Adjust seasoning. Serve hot topped with bacon, green onions, and more cheese.