If you’re searching for the ultimate cozy meal, Baked Potato Soup is the answer. This luscious, creamy soup takes all the best parts of a loaded baked potato—tender potatoes, crispy bacon, savory cheddar, and the unmistakable touch of sour cream—and swirls it all together in a bowl you’ll want to dive into headfirst. It’s the perfect comfort food for chilly nights or a casual get-together with friends, and I can promise you: one spoonful and you’ll understand why Baked Potato Soup is a staple in so many homes!
Ingredients You’ll Need
One of the best things about this recipe is its simplicity—you just need a handful of familiar ingredients, but each one is absolutely essential. Every part lends its own unique taste, texture, or splash of color, coming together to create a deeply satisfying, crowd-pleasing dish.
- Russet potatoes: Starchy and fluffy when baked, these are the star of the show for that “baked potato” taste.
- Bacon: Adds crisp, smoky flavor and a delightful crunch both inside the soup and as a garnish.
- Yellow onion: Provides aromatic depth and gentle sweetness to the base of the soup.
- Garlic: A must for savory warmth and complexity.
- All-purpose flour: Helps thicken the soup to velvety, spoon-coating perfection.
- Whole milk: Gives creaminess without weighing down the soup—don’t skimp!
- Chicken broth: Infuses the soup with a comforting, savory backbone.
- Sour cream: Adds tanginess for authentic loaded baked potato flavor.
- Shredded cheddar cheese: Melts in for richness and that classic cheesy pull.
- Salt and black pepper: Seasons everything just right.
- Smoked paprika: Lends subtle warmth and a hint of smokiness.
- Chopped green onions: Sprinkle on top for color, freshness, and that unmistakable baked potato finish!
How to Make Baked Potato Soup
Step 1: Sauté the Onion and Garlic
Start by setting a large pot over medium heat. Add a little reserved bacon drippings or a pat of butter, and toss in the diced onion and minced garlic. Cook for about 4 or 5 minutes, stirring occasionally, until the onions are translucent and the whole kitchen smells incredible. This is your soup’s savory foundation!
Step 2: Make the Roux
Sprinkle the all-purpose flour over your softened onions and garlic. Stir constantly for about a minute so the flour cooks a bit—this will help thicken your Baked Potato Soup later and create that silky texture.
Step 3: Whisk in the Liquids
Slowly pour in the whole milk and chicken broth, whisking all the while to prevent lumps. Keep the mixture moving until it’s smooth and just starting to thicken up. This is the creamy base that will carry all those awesome baked potato flavors!
Step 4: Add Potatoes and Seasonings
Now, gently add your perfectly baked, peeled, and chopped russet potatoes. Sprinkle in the salt, pepper, and smoked paprika for a whisper of warmth and color. Increase the heat just enough to bring everything to a gentle simmer.
Step 5: Simmer and Mash to Desired Texture
Let the soup bubble away for about 10 to 15 minutes. As it cooks, use a potato masher right in the pot—mash some of the potatoes to thicken the soup while leaving some chunks for texture. You’re aiming for that perfect blend of creamy and chunky.
Step 6: Stir in the Good Stuff
Turn the heat to low and stir in the sour cream, shredded cheddar cheese, and half of the crispy crumbled bacon. Stir everything together until the cheese melts and the soup is gorgeously thick. Taste and adjust seasoning if needed.
Step 7: Serve and Garnish
Ladle the Baked Potato Soup into bowls while it’s piping hot. Top with the remaining bacon and a sprinkle of chopped green onions for that true loaded baked potato experience.
How to Serve Baked Potato Soup
Garnishes
No bowl of Baked Potato Soup is complete without the right finishing touches. A generous dollop of sour cream, extra shredded cheddar cheese, crumbles of crispy bacon, and a shower of fresh green onions make every spoonful extra special and bring those classic baked potato vibes to life.
Side Dishes
Pair this steaming soup with crusty bread for dunking, a simple green salad for freshness, or even a batch of homemade biscuits. For a heartier meal, add roasted veggies or a side of buttery garlic bread—there are no wrong answers when it comes to cozy companions!
Creative Ways to Present
Get playful with presentation by serving your soup in hollowed bread bowls, or set up a baked potato bar with toppings galore so guests can customize their own creations. For parties, ladle the soup into small mugs or ramekins for a fun, appetizer-style serving.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup keeps beautifully in the fridge. Let the soup cool completely, then transfer it to an airtight container. It’ll stay fresh and delicious for up to three days, making lunchtime the next day a breeze.
Freezing
You can freeze Baked Potato Soup, but keep in mind that soups with dairy may change texture slightly when thawed. If you do freeze it, portion into freezer-safe containers, leaving a little room for expansion. It’s best to eat frozen soup within two months for peak flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often so the soup regains its creamy consistency. If the soup seems extra thick, just add a splash of milk or chicken broth to help it loosen up to your liking.
FAQs
Can I use red or Yukon gold potatoes instead of russets?
Absolutely! While russets give the classic fluffy texture, red or Yukon gold potatoes will make your Baked Potato Soup a touch creamier and slightly less starchy. Both options are delicious—use what you have on hand.
Is it possible to make this soup vegetarian?
Yes! Simply leave out the bacon and use vegetable broth instead of chicken broth. You can even add sautéed mushrooms or steamed broccoli for extra flavor and heartiness.
How can I make this recipe gluten-free?
Swap the all-purpose flour for a gluten-free alternative or use cornstarch as a thickener. Be sure to double-check that your chicken broth and bacon are also gluten-free.
Can I prepare the potatoes ahead of time?
You can definitely bake the potatoes the day before or use leftover baked potatoes from a previous meal. Just let them cool, peel, chop, and tuck them in the fridge until you’re ready to make your Baked Potato Soup.
What’s the best way to add extra creaminess?
For over-the-top creaminess, stir in a splash of heavy cream or even add a bit more shredded cheddar cheese when you mix in the dairy. You’ll end up with a soup that’s rich, velvety, and completely irresistible.
Final Thoughts
If you’re craving something truly comforting, homemade, and crowd-pleasing, give this Baked Potato Soup a try. It’s the kind of meal that turns an ordinary night into something special, and I can’t wait for you to enjoy a bowl (or two!) with friends and family.
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Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this creamy Baked Potato Soup. Loaded with tender potatoes, crispy bacon, and melted cheddar cheese, this soup is the ultimate comfort food for chilly evenings.
Ingredients
Main Ingredients:
- 4 large russet potatoes (baked, peeled, and chopped)
- 6 slices bacon (cooked and crumbled)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
For the Soup Base:
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Garnish:
- 2 tablespoons chopped green onions
Instructions
- Sauté Aromatics: In a large pot, cook the diced onion and garlic in bacon drippings until softened.
- Create Roux: Stir in flour and cook to form a roux.
- Add Liquids: Gradually whisk in milk and chicken broth until smooth.
- Simmer: Add potatoes, seasonings, and simmer until potatoes are tender.
- Finish Soup: Stir in sour cream, cheddar, and bacon. Serve hot, garnished with bacon and green onions.
Notes
- You can bake the potatoes in advance or use leftover baked potatoes.
- For an extra creamy texture, add a splash of heavy cream.
- Use gluten-free flour to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
