Baked Potato Soup
If there is one comfort food that stands the test of time, it is a warm and hearty bowl of Baked Potato Soup. This rich and creamy soup brings all the best flavors of a loaded baked potato into a spoonable, cozy meal everyone will crave. With tender russet potatoes, crispy bacon, cheddar cheese, sour cream, and chives, this recipe checks every comfort-food box. It’s thick, luxurious, and deeply satisfying — perfect for family dinners, chilly nights, or weekend gatherings.
Not only is this Baked Potato Soup incredibly flavorful, but it is also easy to make with simple, staple ingredients. The potatoes boil until fork-tender and are then gently mashed to create a super creamy consistency. The base features bacon drippings, onions, garlic, broth, half and half, and a touch of flour for the perfect texture. The result is a velvety soup packed with cheesy, savory goodness in every bite.
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Below, you’ll find everything you need to know to create the most irresistible Baked Potato Soup—ingredient notes, step-by-step instructions, storage tips, variations, serving ideas, and answers to commonly asked questions. Whether you’re cooking for your family or preparing a big batch for weekly lunches, it’s guaranteed to be a hit.
Why You’ll Love This Baked Potato Soup
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Thick, creamy, and loaded with flavor
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Uses simple ingredients you likely already have at home
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Family-friendly and great for picky eaters
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Easy to customize with mix-ins and toppings
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Freezer-friendly for meal prepping
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Tastes like a loaded baked potato in a bowl
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Ready in about 45 minutes — ideal for weeknights
If you love buttery mashed potatoes, cheesy casseroles, or anything cozy and warm, this Baked Potato Soup will quickly become your go-to comfort dish.
Baked Potato Soup Ingredients
These ingredients work together to give the soup its signature creamy and loaded baked potato flavor:
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4 large russet potatoes (about 2 lbs) — russets give a fluffy, smooth texture
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¾ teaspoon salt — enhances the natural flavor of potatoes
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6 slices thick-cut bacon — builds a smoky, savory foundation
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1 large yellow onion — for sweetness and depth
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3 cloves garlic, minced — adds aroma and flavor
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2 tablespoons butter — combined with flour to thicken the soup
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¼ cup flour — essential for a creamy, thick consistency
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3½ cups chicken broth — the base liquid for richness
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2 cups half and half — creates that luscious creaminess
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¾ cup sour cream — adds tanginess that balances richness
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½ teaspoon black pepper — enhances seasoning
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2 cups shredded cheddar cheese — sharp cheddar melts best
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⅛ cup chives, finely diced — perfect fresh finishing touch
Tip: Always shred cheese fresh from the block so it melts smoothly without clumping.
Equipment You’ll Need
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Large soup pot or Dutch oven
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Potato masher or immersion blender
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Kitchen shears
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Measuring cups & spoons
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Ladle for serving
Prep Work
To ensure smooth cooking:
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Shred cheese from a block (avoid pre-shredded):
It contains anti-caking agents that prevent proper melting. -
Measure sour cream and half & half:
Let sit at room temperature to prevent curdling once added to the hot base.
These small steps make a big difference for a creamy soup!
How to Make Baked Potato Soup
Follow these simple steps for the perfect texture and flavor:
1. Cook the Bacon
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Cut the bacon into 1-inch pieces using kitchen shears.
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Cook slowly in your pot over low heat, stirring occasionally.
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Once crisp, remove bacon and set aside.
Leave 2 tablespoons of bacon drippings in the pot — this is free flavor!
2. Cook and Mash the Potatoes
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Peel and cube potatoes into 1-inch chunks.
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Place in a pot of cold water with the salt.
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Boil 20 minutes or until very soft.
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Drain and gently mash, leaving some small chunks for texture.
Set aside while you prepare the soup base.
3. Cook the Aromatics
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Add diced onion to the bacon drippings.
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Cook until softened — about 5 minutes.
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Add garlic and butter; cook 1 minute more.
The onions and garlic deepen the soup’s foundation of flavor.
4. Create the Roux
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Sprinkle in the ¼ cup flour.
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Stir constantly for 1 full minute to remove raw flour taste.
This step ensures a thick, velvety soup.
5. Add Liquids & Potatoes
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Slowly pour in chicken broth while stirring and scraping any flavor bits from the pot.
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Add half and half.
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Bring to a gentle boil, then reduce to a simmer.
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Stir in mashed potatoes, sour cream, and pepper.
The soup will start to thicken beautifully.
6. Blend (Optional)
You can leave it chunky or use an immersion blender for a smoother consistency. Blending only about half is a great compromise!
7. Add Cheese
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Gradually add shredded cheddar a bit at a time.
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Stir until melted and creamy.
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Avoid overheating — cheese melts best at medium to low temperatures.
8. Garnish & Serve
Top bowls with:
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Crispy bacon
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Chives
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Extra shredded cheese
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A dollop of sour cream (optional)
Now dig into the coziest Baked Potato Soup ever!
What to Serve with Baked Potato Soup
This soup is hearty enough to stand alone, but pairs wonderfully with:
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Garlic bread or dinner rolls
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Grilled cheese sandwiches
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Caesar or garden salad
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Baked biscuits
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Roasted vegetables
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A cozy fall or winter charcuterie board
For a perfectly balanced meal, add a crisp side to cut through the creaminess.
Expert Tips for the Best Baked Potato Soup
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Use russet potatoes — their starch content adds thickness naturally.
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Shred your own cheese — melts smoother, no graininess.
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Do not boil after adding dairy — simmer only to prevent curdling.
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Keep seasoning in check until the end — bacon, cheese, and broth add salt.
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Add cheese slowly — prevents clumping and ensures creaminess.
These little details elevate the soup from good to restaurant-quality.
Variations & Add-Ins
This Baked Potato Soup is incredibly versatile. Try one of these twists:
Add-ins:
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Diced ham
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Leftover rotisserie chicken
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Corn
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Broccoli
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Sautéed mushrooms
Flavor variations:
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Add ranch seasoning
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Swap half & half for heavy cream for extra richness
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Sprinkle in smoked paprika or cayenne for warmth
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Add 1–2 tbsp cream cheese for extra tang
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Replace some broth with beer for a pub-style version
Vegetarian Option:
Swap bacon drippings for butter and use vegetable broth.
Make-Ahead & Storage
This soup stores beautifully for quick lunches and dinners.
Refrigerator:
Store in an airtight container up to 4 days.
Freezer:
Up to 3 months.
For best results, freeze before adding cheese and sour cream — stir those in once reheated.
Reheating:
Warm over medium-low heat. Add a splash of broth or milk if it’s too thick.
Avoid boiling once dairy is added to maintain a silky texture.
Troubleshooting
| Problem | Solution |
|---|---|
| Soup too thick | Stir in broth or milk until desired consistency |
| Cheese clumps or becomes grainy | Lower heat and use freshly shredded cheese |
| Soup tastes bland | Add a pinch of salt, extra cheddar, or more bacon |
| Soup too salty | Add more potatoes, a splash of cream, or a squeeze of lemon |
Small tweaks bring everything back into balance!
Frequently Asked Questions
Can I leave the potato skins on?
Yes! Skins add nutrients and a rustic look. Just scrub the potatoes well.
Can I use different potatoes?
Yukon gold potatoes work, but they won’t be quite as fluffy or creamy as russets.
Can I make this gluten-free?
Yes — replace flour with cornstarch:
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Mix 2 tablespoons cornstarch with cold broth before adding to pot.
Can I make Baked Potato Soup in the crockpot?
Absolutely:
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Cook bacon and onions first
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Add all ingredients except cheese/sour cream
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Cook on low for 6 hours
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Stir in cheese and sour cream before serving
Baked Potato Soup
This Baked Potato Soup is everything you love about a loaded baked potato — in a warm, silky bowl of comfort. Made with tender russet potatoes, crispy bacon, melty cheddar cheese, and a touch of sour cream, it’s hearty, rich, and incredibly satisfying. Best of all, it comes together in under an hour with simple ingredients you likely already have!
Ingredients
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4 large russet potatoes (about 2 lbs), peeled & cubed
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¾ teaspoon salt
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6 slices thick-cut bacon, chopped
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 tablespoons butter
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¼ cup flour
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3 ½ cups chicken broth
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2 cups half-and-half
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¾ cup sour cream
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½ teaspoon black pepper
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2 cups shredded cheddar cheese
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⅛ cup finely diced chives
Instructions
Cut bacon into 1-inch pieces and cook over low heat in a large pot until crispy.
Remove and set aside. Leave 2 tablespoons of drippings in the pot.
Place peeled, cubed potatoes in a separate pot. Cover with water by 1 inch and add salt.
Boil 20 minutes, until fork-tender. Drain and gently mash; set aside.
Add onion to the bacon drippings and cook 5 minutes, until softened.
Add garlic and butter; cook 1 minute.
Whisk in flour and cook 1 full minute to remove raw flour taste.
Pour in chicken broth while scraping up flavorful bits from the bottom of the pot.
Slowly add half-and-half. Bring to a gentle boil, then lower to a simmer.
Stir in potatoes, sour cream, and pepper.
Remove from heat and blend with an immersion blender if you want a smoother consistency.
Gradually add shredded cheddar, stirring until melted and creamy.
→ If soup is too hot, cheese may become grainy, so add slowly.
Top with crispy bacon and fresh chives. Enjoy immediately!
Notes
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Shred your own cheese — pre-shredded contains anti-caking agents that prevent melting.
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Soup too thick? Add a splash of broth or milk to loosen.
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Soup too thin? Simmer uncovered for a few extra minutes.
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Add a pinch of smoked paprika for a subtle smoky note!
Nutritional Information (Approximate, per serving)
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Calories: 470
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Fat: 28g
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Carbohydrates: 36g
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Protein: 18g
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Fiber: 3g
Values may vary based on toppings and portion sizes.
Final Thoughts: The Ultimate Baked Potato Soup
Comfort food doesn’t get much better than this Baked Potato Soup. It’s rich, satisfying, and packed with the classic loaded-potato flavor we all love. With crispy bacon, fluffy potatoes, melty cheddar, and cool sour cream swirled together, it’s guaranteed to become a regular part of your meal rotation.
Whether you’re cooking for a cozy family dinner, hosting a potluck, or prepping lunches for the week, this recipe promises warm, delicious comfort in every bowl. Make it once, and you’ll be coming back for more — especially when the weather turns chilly.
