If you're in search of a cozy, delicious meal that’s simple to prepare, this Easy Baked Potato Soup recipe is exactly what you need. Whether you’re a seasoned home cook or just learning your way around the kitchen, this recipe will satisfy your cravings while providing that comforting warmth everyone loves in a bowl of soup. With its creamy texture, rich flavor, and versatility, baked potato soup is a perfect option for lunch, dinner, or even a comforting starter. Keep reading to learn how to make this hearty dish, explore some tasty variations, and find tips for serving it like a pro.
What Is Baked Potato Soup?
Baked potato soup is a classic comfort dish made from the core ingredients of baked potatoes, milk or cream, and flavorful seasonings. It’s creamy, rich, and loaded with familiar flavors that evoke the taste of a loaded baked potato, but in soup form. The great thing about this dish is that it’s easy to customize to your liking—you can keep it simple or dress it up with a variety of toppings.
Ingredients List for Baked Potato Soup
Here’s what you’ll need to create this delicious soup:
- 4 large russet potatoes, baked and peeled
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk (you can substitute with cream for a richer flavor)
- 1 cup sour cream
- 2 tablespoons butter
- 4 strips of bacon, cooked and crumbled (optional, but recommended for extra flavor)
- 1 ½ cups shredded cheddar cheese
- ¼ teaspoon black pepper
- Salt to taste
- ¼ cup chopped green onions or chives, for garnish
Ingredients List for Toppings (Optional but Delicious!)
Toppings are one of the best ways to elevate this soup to the next level. Here are some topping options that pair perfectly with the creamy base:
- Extra shredded cheddar cheese
- Sour cream
- Crumbled bacon
- Chopped green onions or chives
- Cracked black pepper
- Paprika for a little smoky kick
- Chopped parsley for a fresh touch
- Croutons for added crunch
Substitutions and Variations
One of the best things about baked potato soup is its flexibility. If you're out of certain ingredients or following specific dietary restrictions, don’t worry—you can easily make substitutions or add variations to suit your needs.
- Milk alternatives: If you’re lactose intolerant or prefer a dairy-free version, you can substitute the milk with almond milk, coconut milk, or even cashew cream for a thicker consistency.
- Vegetarian or vegan: Replace chicken broth with vegetable broth. You can also skip the bacon or use plant-based bacon crumbles. Swap out dairy products like sour cream and cheddar cheese with vegan alternatives.
- Gluten-free: This recipe is naturally gluten-free, but always check labels to make sure your broth and other pre-packaged ingredients don’t contain hidden gluten.
- Spice it up: Add a little heat with cayenne pepper, red pepper flakes, or a splash of hot sauce.
- Add protein: If you want to make it a more hearty meal, add shredded rotisserie chicken, diced ham, or even some ground sausage to the soup.
Step-by-Step Cooking Instructions

Here’s how to bring this Easy Baked Potato Soup to life:
- Bake the potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes and pierce them with a fork. Bake them for about 45-60 minutes, or until tender when pierced with a fork. Once cooked, set them aside to cool slightly, then peel and roughly chop them into bite-sized pieces.
- Prepare the bacon (if using): While the potatoes bake, cook your bacon in a skillet over medium heat until crispy. Remove the bacon, let it cool, and crumble it into small pieces.
- Sauté the onion and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the broth: Pour in the chicken (or vegetable) broth and bring the mixture to a simmer. Let it cook for a few minutes to blend the flavors.
- Incorporate the potatoes: Add the chopped, baked potatoes to the pot. Use a potato masher or the back of a spoon to slightly mash some of the potatoes, leaving a few chunks for texture.
- Stir in the milk: Slowly add the milk and sour cream to the pot, stirring well to combine. Lower the heat to medium-low and let the soup gently simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Add cheese and seasonings: Gradually stir in the shredded cheddar cheese until it melts completely into the soup. Season with salt and pepper to taste.
- Finish and garnish: Serve the soup hot in bowls, and top with crumbled bacon, more cheddar cheese, chopped green onions, and a dollop of sour cream for the perfect finishing touch.
How to Cook Baked Potato Soup: A Step-by-Step Guide
- Step 1: Bake and prepare your potatoes.
- Step 2: Crisp up the bacon for added flavor.
- Step 3: Sauté onions and garlic to build the flavor base.
- Step 4: Add broth and chopped baked potatoes.
- Step 5: Stir in milk, sour cream, and cheese for creaminess.
- Step 6: Garnish with toppings and serve!
Common Mistakes to Avoid
When making baked potato soup, avoid these common mistakes to ensure the best results:
- Overcooking the potatoes: Make sure the potatoes are just tender. If they’re too mushy, the soup may become overly thick and lose its texture.
- Not seasoning properly: Since this is a creamy soup, it’s easy for the flavors to get lost. Taste as you go and adjust the seasoning with salt and pepper to bring out all the flavors.
- Adding cold dairy to hot soup: Always warm up your milk or cream slightly before adding it to the soup to prevent curdling.
- Skipping the toppings: The toppings add texture and additional flavor, so don’t skip them!
Serving and Presentation Tips
Baked potato soup is as delicious to look at as it is to eat. Here’s how to serve and present it like a pro:
- Serve in bread bowls: Hollow out small, round bread loaves and pour the soup inside for an impressive presentation.
- Layer the toppings: Start with a sprinkle of cheese, followed by a dollop of sour cream, a handful of bacon crumbles, and finish with a sprinkle of chives or green onions.
- Use garnishes wisely: A light sprinkle of paprika or cracked black pepper on top adds a touch of color and flavor.
How to Serve Baked Potato Soup
This soup is best served hot and fresh. Pair it with:
- Crusty bread or garlic toast for dipping.
- A light side salad for a balanced meal.
- Grilled cheese sandwiches for a comforting combo.
Presentation Ideas for Baked Potato Soup
To elevate the presentation, consider these ideas:
- Mason jars: Serve the soup in clear mason jars to showcase the layers of toppings.
- Small bowls for appetizers: Serve smaller portions in ramekins as an appetizer or starter.
- Garnish strategically: Create height with a large dollop of sour cream and carefully stack toppings like bacon and chives.
Baked Potato Soup Recipe Tips
- Prep ahead: You can bake the potatoes in advance and store them in the refrigerator for up to two days before making the soup.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or milk to thin it out.
- Freezing: Cream-based soups can be tricky to freeze because they tend to separate when reheated. If you plan to freeze the soup, hold off on adding the milk and sour cream. Add them in after reheating.
Frequently Asked Questions (FAQs)
Can I use sweet potatoes instead of russet potatoes?
Yes, you can swap russet potatoes for sweet potatoes for a unique flavor. The soup will be sweeter, but still delicious!
How can I make the soup thicker?
If your soup is too thin, mash more of the potatoes or stir in a tablespoon of flour dissolved in water to thicken it.
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic first, then transfer all ingredients (except for the dairy) into the slow cooker. Cook on low for 4-6 hours. Add the milk, sour cream, and cheese in the last 30 minutes.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring frequently. If the soup thickens too much, add a splash of broth or milk.
Can I freeze baked potato soup?
Yes, but for best results, freeze the soup without the dairy ingredients (milk and sour cream). Add them after reheating.
Conclusion
This Easy Baked Potato Soup recipe is the ultimate comfort food that’s both easy to make and endlessly customizable. Whether you're making it for a family dinner or a cozy night in, this rich and creamy soup will hit the spot every time. Experiment with different toppings, enjoy it with some crusty bread, and savor the warm, comforting flavors. So why wait? Gather your ingredients and get cooking today!
PrintEasy Baked Potato Soup Recipe
This easy baked potato soup recipe delivers a creamy, hearty dish with a blend of potatoes, cheese, and bacon. Ideal for a comforting dinner, this soup is full of flavor, perfect for chilly evenings. A quick, simple recipe that’s great for weeknights or weekend meals, it pairs well with a side of fresh bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Russet potatoes
- Chicken broth
- Milk
- Bacon
- Cheddar cheese
- Sour cream
- Green onions
- Salt
- Pepper
Instructions
- Bake potatoes until tender, then scoop out the insides.
- In a large pot, cook bacon until crispy. Remove bacon and set aside.
- Sauté onions in bacon grease.
- Add potatoes, broth, and milk. Simmer until thickened.
- Blend some of the soup for a creamier texture.
- Stir in cheese, sour cream, salt, and pepper.
- Garnish with bacon, green onions, and extra cheese before serving.
Notes
- For a thicker soup, use more potatoes or reduce the liquid.
- Add extra toppings like crumbled bacon, chives, or shredded cheese for more flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 650mg
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