If you’re craving a comforting bowl of creamy, hearty goodness, this Baked Potato Soup Recipe is the one you need in your life. It takes the cozy flavors of a loaded baked potato and transforms them into a rich, velvety soup that’s perfect for chilly evenings or anytime you want a warm, satisfying meal. With crispy bacon, sharp cheddar, and tender chunks of russet potatoes, every spoonful feels like a big, delicious hug.
Ingredients You’ll Need
These simple ingredients come together to create a soup that’s rich in flavor and texture without any fuss. Each plays a crucial role, whether adding creaminess, smokiness, or a touch of sharpness that elevates this dish from ordinary to unforgettable.
- 4 large russet potatoes (baked, peeled, and diced): The hearty base of your soup, providing creamy texture and classic potato flavor.
- 6 slices bacon (cooked and crumbled): Adds irresistible smoky crunch and depth.
- 1 small yellow onion (diced): Gives sweetness and savory balance when sautéed.
- 2 cloves garlic (minced): Brings a subtle aromatic punch that enhances all other flavors.
- ¼ cup all-purpose flour: Thickens the soup perfectly, creating a silky consistency.
- 4 cups whole milk: Adds creamy richness that makes every bite so comforting.
- 1 cup chicken broth: Deepens flavor and keeps the soup from being too heavy.
- 1 cup shredded sharp cheddar cheese: Melts in beautifully, giving sharp, cheesy goodness.
- ½ cup sour cream: Adds tang and creamy smoothness for extra richness.
- ½ teaspoon salt: Balances and enhances all the flavors.
- ¼ teaspoon black pepper: Delivers a gentle warmth and seasoning kick.
- ¼ teaspoon smoked paprika (optional): Offers a subtle smoky depth that complements the bacon.
- 2 tablespoons chopped green onions (for garnish): Freshens and brightens the final presentation.
How to Make Baked Potato Soup Recipe
Step 1: Cook the Bacon and Sauté the Aromatics
Start by crisping the bacon in a large pot over medium heat until perfectly crunchy. Use a slotted spoon to remove the bacon and set it aside, but keep about a tablespoon of that flavorful bacon fat in the pot—this will infuse your soup with smoky goodness. Next, toss in the diced onion and sauté until translucent and soft, about 3 to 4 minutes. Stir in the minced garlic and cook for just 30 seconds more until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for 1 to 2 minutes—this step cooks out the raw flour taste and forms a thick base known as a roux. The roux is critical because it helps your soup achieve that luscious, creamy texture without heaviness.
Step 3: Add Liquids and Simmer
Slowly whisk in the whole milk and chicken broth, making sure to keep everything smooth and lump-free. Bring the mixture to a gentle simmer and let it cook for 5 to 6 minutes, stirring regularly until the soup starts to thicken slightly.
Step 4: Add Potatoes and Seasonings
Fold in your diced baked potatoes along with salt, black pepper, and smoked paprika if using. Allow everything to simmer together for another 5 to 7 minutes. To achieve that perfect creamy texture we all love, gently mash some of the potatoes in the pot with your spoon. This step creates a cozy, chunky yet smooth consistency that’s simply irresistible.
Step 5: Add Cheese and Sour Cream
Finally, stir in shredded sharp cheddar cheese and sour cream until they melt into a velvety, flavorful finish. Taste and adjust the seasoning to your liking. Your Baked Potato Soup Recipe is now ready to be ladled into bowls!
How to Serve Baked Potato Soup Recipe
Garnishes
The magic of this soup continues with the garnishes. Sprinkle crumbled crispy bacon and chopped green onions right on top for crunch and freshness. Feel free to add extra shredded cheese or even a dollop of sour cream for that iconic loaded baked potato experience in every bite.
Side Dishes
Pair your soup with warm crusty bread or a simple green salad to balance the richness. Garlic bread or oven-roasted vegetables complement the cozy flavors of this soup wonderfully, making for a complete and satisfying meal.
Creative Ways to Present
Serve the soup in rustic bowls for a homey vibe, or go fancy with mini bread bowls that let you eat the container too! Another idea: layer the soup with its garnishes in a clear glass mug for a fun, visual treat that highlights all the beautiful textures and colors.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve over time, making it even tastier the next day. Just give it a good stir before reheating.
Freezing
While this soup freezes well, the potatoes might become a little grainy after thawing. To minimize this, freeze the soup before adding cheese and sour cream, then stir them in fresh during reheating. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat your frozen or refrigerated soup gently on the stovetop over medium-low heat, stirring frequently so it warms evenly and doesn’t scorch. If the soup thickens too much, simply stir in a splash of milk or broth to bring it back to your desired consistency.
FAQs
Can I make this soup without bacon?
Absolutely! If you prefer a vegetarian version, replace the bacon with smoked paprika and a touch of olive oil for depth, or add crispy sautéed mushrooms for a different kind of umami flavor. The soup will still be wonderfully creamy and satisfying.
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they bake well and have a fluffy texture that turns silky when mashed. They hold up beautifully in the soup without falling apart too much, giving you that perfect balance of chunkiness and creaminess.
Can I use low-fat milk or dairy alternatives?
You can substitute whole milk with lower-fat options like 2% milk, but the soup will be less rich and creamy. For a dairy-free version, try unsweetened almond or oat milk along with a dairy-free cheese alternative. Just keep in mind that the soup’s texture and flavor will shift slightly.
How thick should the soup be?
This Baked Potato Soup Recipe should be comfortably thick—thick enough to coat a spoon but still pourable. If it’s too thick, add a splash of broth or milk to loosen it up. If too thin, simmer a bit longer to reduce and thicken.
Can I prepare the baked potatoes ahead of time?
Yes! Baking the potatoes a day ahead saves a lot of time when making this soup. Just bake, cool, peel, and cube them before storing in the fridge until you’re ready to cook the soup. It truly makes the whole process much easier.
Final Thoughts
This Baked Potato Soup Recipe is a timeless classic that feels like a warm embrace on a cold day. Its harmony of creamy potatoes, sharp cheddar, savory bacon, and just the right seasoning makes it a family favorite anytime you want to indulge in some comforting homemade goodness. I truly hope you give this recipe a try and find yourself reaching for seconds, just like I do every time.
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Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Baked Potato Soup is a creamy, hearty dish perfect for chilly days. Made with tender baked russet potatoes, crispy bacon, sharp cheddar cheese, and a luscious blend of milk and chicken broth, it offers a rich and satisfying flavor with a velvety texture. Topped with green onions and extra cheese, this soup is a classic American favorite that’s easy to prepare on the stovetop, making it an ideal meal for family dinners or gatherings.
Ingredients
Soup Base
- 4 large russet potatoes (baked, peeled, and diced)
- 6 slices bacon (cooked and crumbled)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Dairy & Toppings
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Cook Bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot for sautéing the vegetables.
- Sauté Aromatics: Add the diced yellow onion to the pot and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1–2 minutes. This creates a roux which will help thicken the soup.
- Add Liquids: Slowly whisk in the whole milk and chicken broth until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer over medium heat.
- Thicken Soup: Cook the milk and broth mixture for 5–6 minutes, stirring frequently until it slightly thickens to a creamy consistency.
- Add Potatoes & Seasoning: Stir in the diced baked potatoes, salt, black pepper, and smoked paprika if using. Let the soup simmer for another 5–7 minutes to meld flavors.
- Mash Potatoes: Gently mash some of the potatoes in the pot with a spoon or potato masher to achieve a creamier texture without losing all the chunky potato pieces.
- Finish with Cheese & Sour Cream: Stir in the shredded sharp cheddar cheese and sour cream until they are fully melted and blended into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon, chopped green onions, and extra cheese if desired. Serve hot for best flavor and comfort.
Notes
- You can bake the potatoes a day in advance to save time when preparing the soup.
- For a smoother texture, blend part or all of the soup with an immersion blender before adding the toppings.
- Use gluten-free flour if you need this soup to be gluten free.
- Leftovers keep well refrigerated for 3-4 days and reheat gently on the stovetop or in the microwave.
