There's nothing quite like a bowl of warm, creamy Baked Potato Soup to chase away the chill of a cold day. This hearty dish combines tender chunks of potato, crispy bacon, and melty cheese in a velvety base that’s as comforting as your favorite cozy sweater.

I first discovered this recipe while experimenting with leftovers from a baked potato bar, and it quickly became a family favorite. It's easy to make, incredibly filling, and perfect for feeding a crowd or indulging in a cozy night at home. Let’s dive in and see why this soup deserves a spot in your recipe rotation.
Why You’ll Love This Baked Potato Soup
Prepare to fall head over heels for this delicious and easy Baked Potato Soup. Whether you’re cooking for your family or just treating yourself, this recipe checks all the boxes.
First off, it’s the ultimate comfort food. Creamy, rich, and loaded with all your favorite baked potato toppings, it’s a hug in a bowl. It’s perfect for chilly evenings or whenever you need a little pick-me-up.
This recipe is also surprisingly quick and easy to make. With simple, affordable ingredients and minimal prep, you can whip up a batch in under an hour, making it ideal for busy weeknights.
And let’s not forget its versatility. Whether you prefer it loaded with toppings or leaner and lighter, you can easily adjust the ingredients to suit your taste and dietary needs.
Finally, this soup is a fantastic make-ahead option. It reheats beautifully, so you can enjoy leftovers for lunch or dinner throughout the week. Ready to get started? Let’s gather our ingredients.
Ingredients Notes

The secret to this incredible Baked Potato Soup lies in its simple, high-quality ingredients. Let’s break them down:
- Potatoes: Russet potatoes are the star of the show. Their starchy texture creates the perfect creamy base when cooked and blended. Peel and dice them into bite-sized pieces for even cooking.
- Bacon: Adds a smoky, savory depth to the soup. Use thick-cut bacon for the best flavor, and reserve some of the crispy bits for garnish.
- Onion and Garlic: These aromatic staples lay the foundation of flavor. Dice the onion finely and mince the garlic to ensure they blend seamlessly into the soup.
- Chicken Broth: Provides a flavorful liquid base. Opt for low-sodium broth if you’re watching your salt intake.
- Heavy Cream: The key to a luxuriously creamy texture. If you prefer a lighter version, swap it out for half-and-half or whole milk, though the soup will be less rich.
- Cheddar Cheese: Shredded sharp cheddar gives the soup a cheesy finish. Freshly grated cheese melts better than pre-shredded varieties, so it’s worth the extra effort.
You’ll also need a large stockpot, an immersion blender (or regular blender), and some mixing bowls to make the process seamless.
How To Make This Baked Potato Soup

Making Baked Potato Soup is a breeze. Here’s how to bring this delicious dish to life:
- Cook the Bacon: Start by frying the bacon in a large stockpot over medium heat. Once crispy, remove it with a slotted spoon and set it aside, leaving the rendered fat in the pot for added flavor.
- Sauté the Aromatics: Add the diced onion to the pot and cook until translucent, about 5 minutes. Toss in the minced garlic and cook for another minute, just until fragrant.
- Simmer the Soup: Add the peeled and diced potatoes to the pot, followed by the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Blend and Thicken: Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Stir in the heavy cream and most of the cheddar cheese, saving some for garnish. Adjust the seasoning with salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and top with the reserved bacon, extra cheddar, chopped green onions, and a dollop of sour cream if desired. Serve hot and savor the comforting flavors.
This soup takes about 45 minutes from start to finish, making it a practical option for any day of the week.
Storage Options
This Baked Potato Soup is as convenient as it is delicious. Here’s how to store and reheat it:
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: For longer storage, freeze the soup in individual portions. Use freezer-safe containers or bags, leaving room for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup gently on the stovetop over low heat, stirring occasionally. If it thickens during storage, add a splash of broth or milk to loosen it to your desired consistency.
Variations and Substitutions
One of the best things about Baked Potato Soup is how easy it is to customize. Here are some ideas:
- Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smokiness.
- Lighter Option: Swap the heavy cream for unsweetened almond milk or low-fat milk. You can also use turkey bacon for a leaner protein option.
- Loaded Toppings: Amp up the flavor with jalapeños, crumbled blue cheese, or even a drizzle of hot sauce for a spicy kick.
- Extra Veggies: Stir in cooked broccoli, cauliflower, or corn for added texture and nutrition.
- Cheese Swap: Try gouda, Monterey Jack, or pepper jack instead of cheddar for a unique flavor twist.
No matter how you make it, this soup is a winner. Don’t be afraid to get creative and make it your own!
Final Thoughts: This Baked Potato Soup is guaranteed to become a favorite in your household. It’s the perfect combination of comfort, flavor, and ease. So grab your ingredients, and let’s get cooking – your taste buds are in for a treat!
PrintBaked Potato Soup Recipe
This baked potato soup recipe is a creamy and delicious comfort food made with simple ingredients like potatoes, bacon, and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large russet potatoes, baked
- 1 medium onion, diced
- 3 cups chicken broth
- 2 cups milk
- ½ cup sour cream
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 3 tablespoons butter
- ¼ cup all-purpose flour
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
Instructions
- Peel the baked potatoes and mash roughly, leaving some chunks for texture.
- In a large pot, melt butter over medium heat, then sauté onions until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Add the mashed potatoes, salt, and pepper; bring to a gentle simmer.
- Stir in sour cream, bacon, and cheese; cook until heated through.
- Serve hot, garnished with green onions and extra cheese.
Notes
- For added flavor, reserve some bacon grease and sauté the onions in it.
- Use heavy cream for a richer soup.
- Add a dash of hot sauce or smoked paprika for extra spice
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
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