There's nothing quite as comforting as a warm, creamy bowl of Baked Potato Soup on a chilly evening. This hearty dish brings all the flavors of a loaded baked potato into a rich and velvety soup, perfect for cozy dinners or impressing guests.
I first discovered this recipe while trying to recreate a favorite restaurant dish at home. What started as a weekend experiment has now become a family favorite, especially during the colder months. The best part? It’s surprisingly easy to make!
Let’s dive into why this Baked Potato Soup deserves a spot in your meal rotation.
Why You’ll Love This Baked Potato Soup
Get ready to fall head over heels for this creamy, flavorful bowl of comfort. Whether you're a soup lover or a potato enthusiast, this recipe is bound to impress.
First, it's incredibly simple to prepare. You don’t need to be a culinary expert to whip up this satisfying dish—just a few steps and common ingredients will do the trick.
Another win? It's wonderfully filling and budget-friendly. Using pantry staples like potatoes, broth, and milk, you can create a restaurant-quality meal without breaking the bank.
And let’s not forget the toppings! This soup is a canvas for all your favorite baked potato fixings. From crispy bacon and shredded cheese to a dollop of sour cream, every bite is a flavor explosion.
Whether you’re serving it as a main course or pairing it with a salad or bread, this soup is versatile enough to fit any occasion.
Ready to get started? Let’s take a look at the ingredients that make this soup so special.
Ingredients Notes

The beauty of this Baked Potato Soup lies in its simple, wholesome ingredients. Here’s what you’ll need:
Potatoes: Russet potatoes are the star of the show. Their starchy texture ensures a creamy and thick soup. Be sure to peel and dice them evenly for consistent cooking.
Onion and Garlic: These aromatics lay the foundation for the soup's rich flavor. Sautéing them first releases their natural sweetness.
Chicken Broth: The base of the soup. It adds depth while complementing the potatoes’ natural taste. If you're vegetarian, feel free to swap it out for vegetable broth.
Milk and Cream: These ingredients are key for achieving that luxurious, velvety texture. You can adjust the richness by using all milk, half-and-half, or a mix of both.
Bacon: Cooked and crumbled bacon adds a smoky, savory crunch that takes the soup to the next level. Save some for garnish!
Special equipment? A sturdy pot or Dutch oven works perfectly, and an immersion blender or potato masher will help achieve the perfect texture.
How To Make This Baked Potato Soup

Creating this dreamy Baked Potato Soup is straightforward and stress-free. Follow these steps for the best results:
Start by cooking your bacon in a large pot over medium heat until crispy. Remove it and set aside, leaving a bit of the rendered fat in the pot for extra flavor.
Next, add diced onion and garlic to the pot. Sauté them until fragrant and translucent, about 3-4 minutes. This step builds the savory base of the soup.
Stir in the peeled and diced potatoes, then pour in the chicken broth. Bring the mixture to a gentle boil, reduce the heat, and let it simmer until the potatoes are fork-tender—about 15-20 minutes.
Once the potatoes are soft, use an immersion blender to puree the soup directly in the pot. If you prefer a chunkier texture, mash the potatoes with a potato masher instead.
Stir in the milk and cream, then season the soup with salt, pepper, and your favorite spices like paprika or a pinch of cayenne for a kick. Simmer for another 5-10 minutes until the soup thickens slightly.
Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream for that classic baked potato feel. Serve immediately and enjoy!
Storage Options
If you have leftovers, this soup stores beautifully. Allow it to cool completely before transferring it to an airtight container.
Refrigerator: Store in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to adjust the consistency.
Freezer: While the soup can be frozen for up to 2 months, note that the texture may change slightly due to the dairy. To freeze, let the soup cool and transfer it to freezer-safe bags or containers. Thaw in the fridge overnight before reheating.
Variations and Substitutions
This recipe is as flexible as it is delicious. Here are some creative ways to make it your own:
Make it vegetarian: Swap the chicken broth for vegetable broth and omit the bacon. Add sautéed mushrooms or roasted chickpeas for extra flavor and texture.
Lighten it up: Use low-fat milk and skip the heavy cream for a lighter version. You can also substitute turkey bacon or leave it out entirely.
Spice it up: Add diced jalapeños or a dash of hot sauce for a spicy twist. Smoked paprika or chipotle powder also adds a smoky depth.
Add protein: Stir in shredded cooked chicken, turkey, or ham to make it a heartier meal.
Try sweet potatoes: For a unique spin, swap out the russet potatoes for sweet potatoes. The result is a slightly sweeter, nutrient-packed soup.
No matter how you customize it, this Baked Potato Soup is sure to be a hit. So go ahead—experiment and make it your own!
PrintBaked Potato Soup Recipe
This hearty baked potato soup recipe is creamy, cheesy, and packed with flavor from bacon and green onions. It's an easy comfort food dinner perfect for the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large russet potatoes, baked and peeled
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 6 slices bacon, cooked and crumbled
- ¼ cup green onions, chopped
- ¼ cup all-purpose flour
- ½ cup unsalted butter
- Salt and pepper, to taste
Instructions
- In a large pot, melt butter over medium heat. Whisk in the flour to form a roux.
- Gradually add chicken broth, stirring constantly until smooth. Bring to a boil, then reduce heat to simmer.
- Add milk and heavy cream, stirring until the mixture thickens.
- Mash the baked potatoes and add them to the soup. Stir well to combine.
- Add cheddar cheese, sour cream, salt, and pepper. Stir until the cheese melts and the soup is creamy.
- Top with bacon, green onions, and additional cheese, if desired. Serve hot.
Notes
- For a smoother soup, blend it with an immersion blender.
- Adjust seasoning based on your taste preferences.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 750 mg
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