If you’ve ever craved the cozy warmth and comforting richness of a loaded baked potato in a bowl, this Baked Potato Soup Recipe is about to become your new favorite. Creamy, cheesy, and packed with all those classic flavors you love—crispy bacon, tender potatoes, and a luscious blend of sour cream and cheese—this soup transforms humble ingredients into a soul-soothing meal. It’s perfect for chilly evenings or anytime you want a hug in a bowl that’s both hearty and easy to whip up.
Ingredients You’ll Need
Getting started on this soup is a breeze because the ingredients are simple yet essential, each one playing a key role in delivering rich flavor, smooth texture, and irresistible color. From the buttery base to the sharp cheddar cheese, every component comes together to create that perfect baked potato soup experience.
- Russet potatoes: The starchy potatoes create a creamy, thick body that’s perfect for soup.
- Bacon: Adds a savory crunch and smoky depth of flavor.
- Onion: Provides a mild sweetness that balances the richness.
- Garlic: Infuses the broth with aromatic warmth.
- Unsalted butter: Forms the base for sautéing and roux, giving the soup a silky texture.
- All-purpose flour: Thickens the soup to just the right consistency.
- Chicken broth: Adds savory liquid foundation without overpowering.
- Whole milk or half-and-half: Brings creaminess and smoothness to the soup.
- Sour cream: Offers a slight tang and velvety finish.
- Shredded cheddar cheese: Melts into gooey, flavorful goodness.
- Salt and black pepper: Season perfectly to bring out all the flavors.
- Green onions or chives: For fresh, colorful garnish and a mild oniony bite.
How to Make Baked Potato Soup Recipe
Step 1: Prepare the base
In a large pot, melt the butter over medium heat. Toss in the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, which should take about 5 minutes. This simple step builds the flavorful foundation for your soup, and those fragrant aromas will already have your kitchen feeling welcoming.
Step 2: Make the roux
Next, sprinkle in the all-purpose flour, stirring constantly to form a roux. Cook this mixture for about 1 to 2 minutes to remove the raw flour taste. This step is crucial because it thickens the soup nicely and gives it that smooth, hearty body you want from a baked potato soup.
Step 3: Add liquids
Gradually whisk in the chicken broth, making sure to keep the mixture smooth and lump-free. Once fully incorporated, pour in your choice of whole milk or half-and-half, then bring everything to a gentle simmer. Let the soup cook for about 10 minutes, stirring occasionally, so it thickens just a bit. This simmering melds all those savory flavors and builds a creamy texture.
Step 4: Incorporate potatoes and cheese
Now for the star ingredient—add your scooped baked potatoes right into the pot. Use a spoon to mash them gently, giving your soup a lovely mix of creamy and slightly chunky texture. Stir in the sour cream and shredded cheddar cheese, allowing the cheese to melt completely into the soup, which makes it irresistibly creamy and full of cheesy goodness.
Step 5: Season to taste
After everything is well combined, it’s time to season with salt and freshly ground black pepper. Taste as you go to make sure the flavors are balanced and just right for you.
Step 6: Serve your baked potato soup
Ladle this rich, comforting soup into bowls and get ready to top with your favorite garnishes. The finishing touches add texture, color, and that irresistible pop of flavor that make this dish truly special.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishes truly elevate this soup from great to unforgettable. Crumbled bacon provides a smoky crispness, while chopped green onions or chives add fresh, mild bites and a lovely color contrast. If you want extra indulgence, sprinkle on more shredded cheddar cheese for that melty, gooey top.
Side Dishes
Pair this soup with crusty bread or warm dinner rolls for dipping into every creamy spoonful. A simple green salad with a bright vinaigrette also complements the richness perfectly, keeping your meal light yet satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini baked potatoes or bread bowls. You can also layer it with toppings in clear glasses for individual servings, turning this humble soup into something visually stunning and perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
After enjoying your Baked Potato Soup Recipe, store any leftovers in an airtight container in the fridge. It will keep beautifully for up to three days, and the flavors even deepen overnight.
Freezing
If you want to save soup for longer, freezing is possible but with a little caution: dairy-based soups like this can sometimes separate. It helps to slightly undercook before freezing, and stir well when reheating. Freeze in a suitable container for up to 2 months.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently to restore that smooth creaminess. You might find adding a splash of milk or broth helps bring it back to life without being too thick.
FAQs
Can I use other types of potatoes for this Baked Potato Soup Recipe?
While russet potatoes are best for their fluffy texture and ability to make the soup creamy, you can substitute with Yukon Golds for a slightly buttery flavor and smoother texture. Avoid waxy potatoes since they won’t break down as well.
Is it possible to make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon, or use vegetarian bacon alternatives. The soup will still be rich and flavorful with the cheese, sour cream, and seasoning.
Can I make this soup gluten-free?
Yes, swap out the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken the soup. Make sure your broth is also gluten-free, and your soup will be just as delicious.
How do I make the soup creamier?
For extra creaminess, use half-and-half instead of milk, and don’t skimp on the sour cream and cheese. You can also add a splash of heavy cream at the end for a super indulgent finish.
Can this soup be made in a slow cooker?
Definitely! Sauté the onions and garlic first, then add all ingredients except dairy to the slow cooker. Cook on low for 6-8 hours. Stir in sour cream and cheese just before serving to prevent curdling.
Final Thoughts
This Baked Potato Soup Recipe really feels like the ultimate comfort food—a delicious, creamy, and cheesy bowlful that’s surprisingly easy to make but impressive enough to share. Whether you’re feeding family or craving a quiet night in, it brings warmth and satisfaction in every spoonful. Give it a try, and prepare to have a new favorite recipe in your kitchen rotation!
Print
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
Description
This hearty Baked Potato Soup is a creamy and comforting dish perfect for chilly days. Featuring tender baked potatoes blended with savory bacon, sautéed onions, garlic, and rich cheddar cheese, this soup combines classic flavors in a satisfying, easy-to-make meal. The smooth texture is enhanced by a buttery roux and finished with a garnish of green onions and extra cheese for a delightful touch.
Ingredients
Potatoes and Bacon
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
Soup Base
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Garnish
- 2 green onions or chives, chopped
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1 to 2 minutes, forming a roux that will thicken the soup. Gradually whisk in the chicken broth to avoid lumps, continuing until the mixture is smooth and well combined.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese melts and the soup reaches a creamy consistency.
- Season: Taste the soup and adjust seasoning by adding salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with the crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired. Serve warm.
Notes
- Baking potatoes the day before or using leftover baked potatoes can save time.
- For a thicker soup, use less milk or simmer longer to reduce.
- Substitute sour cream with Greek yogurt for a slight tang and lighter option.
- This soup can be made vegetarian by using vegetable broth and omitting bacon or using vegetarian bacon alternatives.
- Reheat gently over low heat to prevent curdling, stirring frequently.
