Baked Potato Soup Recipe
If you’re searching for the ultimate comfort in a bowl, look no further than this hearty Baked Potato Soup. Creamy, satisfying, and loaded with all the fixings you love on a classic baked potato, this soup transforms simple pantry staples into a soul-warming meal that’s perfect for chilly nights, family gatherings, or whenever you need a little cozy pick-me-up. With crisp bacon, cheesy goodness, and that unmistakable potato flavor, every spoonful feels like a giant, delicious hug.
Ingredients You’ll Need
One of the best parts about Baked Potato Soup is how straightforward the ingredients are. Each one brings its own magic—flavor, texture, or richness—that makes the final result irresistibly creamy and layered.
- Russet potatoes: The starchy superstar that gives the soup its classic flavor and velvety body. Baking them ahead deepens their taste!
- Bacon: Adds smoky depth and a crispy, savory finish—don’t skip it!
- Onion: Sautéed until soft, it’s the aromatic base that makes everything taste homemade.
- Garlic: Just a few cloves, but their punchy aroma transforms the whole pot.
- All-purpose flour: Essential for thickening the soup into that lush, spoon-coating consistency.
- Milk: Brings creaminess without being too heavy—whole milk is best for richness.
- Chicken broth: Enhances flavor and keeps the soup from feeling too dense.
- Sour cream: The secret tang that lifts the whole dish and adds a luscious finish.
- Cheddar cheese: Melts right in for gooey, cheesy goodness—sharp cheddar packs the most punch!
- Salt & black pepper: Simple seasonings that let the main ingredients shine.
- Smoked paprika (optional): That hint of smokiness takes things to the next level, especially with the bacon.
- Chopped green onions: Fresh and vibrant, they’re the perfect garnish for color and pop.
How to Make Baked Potato Soup
Step 1: Crisp Up the Bacon
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. You want those pieces golden and crispy—this locks in the flavor and gives you that irresistible bacon crunch on top later. Once done, scoop out the bacon with a slotted spoon, but leave a little of that magical bacon fat in the pot for the next step.
Step 2: Sauté Onion and Garlic
With the bacon fat still sizzling, add the chopped onion and let it cook until it’s soft and translucent, about five minutes. Then toss in the minced garlic and stir for just a minute. This fragrant base sets the stage for layers of flavor in your Baked Potato Soup.
Step 3: Make the Roux
Sprinkle the flour over the onion and garlic mixture, stirring constantly for a minute or two. This forms a roux, which is the old-school way to get soups thick and luscious. Don’t rush—let the flour cook just enough to lose its raw taste, but not so long it browns.
Step 4: Add Liquids
Gradually whisk in the milk and chicken broth, making sure to dissolve any lumps from the roux. Bring everything to a gentle simmer, and you’ll see the base start to thicken like magic.
Step 5: Incorporate the Potatoes
Roughly mash your baked, cooled, and peeled russet potatoes, then add them right into the pot. Stir well to combine, and let the soup simmer for 10 to 15 minutes so all those flavors can meld and the soup thickens to perfection.
Step 6: Finish with Dairy and Seasoning
Stir in the sour cream, shredded cheddar, salt, pepper, and smoked paprika if using. Watch as the soup becomes creamy and cheesy in just a couple of minutes, with everything melting together beautifully.
Step 7: Serve and Garnish
Ladle the hot Baked Potato Soup into bowls and top each serving with the reserved crispy bacon and a sprinkle of chopped green onions. Dig in while it’s piping hot!
How to Serve Baked Potato Soup
Garnishes
The true joy of Baked Potato Soup is in the toppings! Go classic with crispy bacon, sharp cheddar, and fresh green onions, or get creative with a dollop of sour cream, chives, or even a sprinkle of smoked paprika for extra color and flavor.
Side Dishes
This soup is a meal on its own, but it absolutely shines with a side of warm crusty bread, a simple green salad, or even a handful of oyster crackers. If you’re feeling extra indulgent, serve it alongside a grilled cheese sandwich for the ultimate comfort food combo.
Creative Ways to Present
For a fun twist, serve Baked Potato Soup in hollowed-out bread bowls or tiny mugs at parties. You can even set up a garnish bar and let everyone load up their bowls with their favorite toppings—kids and adults alike will love it!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Potato Soup keeps beautifully in the refrigerator for up to four days. Let the soup cool to room temperature, then transfer it to an airtight container. The flavors actually deepen after a night in the fridge, making tomorrow’s lunch even tastier.
Freezing
Yes, you can freeze Baked Potato Soup! Just be aware that soups with dairy might separate a bit after thawing. For the best texture, cool the soup completely, portion it into freezer-safe containers, and freeze for up to two months. Stir well after reheating to bring everything back together.
Reheating
To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to prevent scorching and ensure a creamy consistency. If it’s too thick, add a splash of milk or broth. Microwave reheating also works—just do it in short bursts and stir often for even heating.
FAQs
Can I make Baked Potato Soup vegetarian?
Absolutely! Simply swap the bacon for a vegetarian “bacon” alternative or skip it altogether, and use vegetable broth instead of chicken broth. You’ll still get a deliciously creamy, satisfying soup.
What type Soup
Russet potatoes are ideal for Baked Potato Soup because of their high starch content, which yields a naturally creamy, fluffy texture. Yukon Golds are a good backup, but avoid waxy potatoes like red or fingerlings—they won’t break down as nicely.
Can I use leftover baked potatoes?
Leftover baked potatoes are perfect for this soup! The extra flavor from being cooked in advance makes the final dish even richer, and it’s a great way to use up what you have on hand.
How can I make the soup even creamier?
If you crave extra creaminess, blend part of the soup with an immersion blender before adding the sour cream and cheese, or stir in a splash of heavy cream at the end. This gives your Baked Potato Soup that ultra-silky finish.
Is this soup gluten-free?
As written, the recipe uses all-purpose flour for thickening. To make it gluten-free, swap in a gluten-free flour blend or cornstarch. Everything else in the recipe is naturally gluten-free, so it’s an easy adjustment.
Final Thoughts
This Baked Potato Soup is pure comfort in a bowl—easy, utterly satisfying, and guaranteed to win over anyone who loves potatoes. Give it a try, pile on your favorite toppings, and watch it become a new family staple. Happy cooking and even happier eating!
Print
Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This rich and creamy baked potato soup is a comforting classic featuring tender russet potatoes blended into a savory broth with bacon, cheddar cheese, and sour cream. Perfect for chilly days, it combines smoky and cheesy flavors with a velvety texture, topped with crispy bacon bits and fresh green onions for an irresistible meal.
Ingredients
Vegetables & Aromatics
- 4 large russet potatoes (baked, cooled, and peeled)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- Chopped green onions for garnish
Meat
- 4 slices bacon (chopped)
Liquids & Dairy
- 3 cups milk
- 2 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Pantry & Spices
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon pieces and set them aside, leaving about 1 tablespoon of bacon fat in the pot to add flavor to the soup.
- Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to form a roux which will help thicken the soup.
- Add Liquids: Gradually whisk in the milk and chicken broth, ensuring the mixture is smooth. Bring the soup to a gentle simmer to start thickening.
- Add Potatoes: Roughly mash the baked potatoes and add them to the pot. Stir well to combine with the soup base, then let it simmer for 10–15 minutes until the soup thickens.
- Finish the Soup: Stir in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if using. Cook for another 2–3 minutes until the cheese fully melts and the soup is creamy.
- Serve: Ladle the hot soup into bowls and top with the crispy bacon pieces and chopped green onions for garnish. Enjoy immediately while warm.
Notes
- For extra creaminess, blend part of the soup before adding the sour cream and cheese.
- You can bake the potatoes the day before to save time when preparing the soup.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- This soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
