This baked potato soup recipe turns every bit of a loaded baked potato into a warm, creamy bowl you can eat with a spoon.
Think crispy bacon, sharp cheddar, and a dollop of sour cream, all folded into a rich potato base.
I make this soup at least once a month once the weather turns cold, mostly because it uses ingredients I already have sitting in the fridge.
It comes together in one pot, and it tastes like it took a lot more effort than it actually does.
The potatoes get baked first instead of boiled, and that one step is what gives this soup its deep, roasted flavor.
If you love potatoes as much as I do, you will probably also enjoy my Potato Soup, which skips the baking step for busy weeknights.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 20 minutes |
| Total Time | 1 hour 40 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Baked Potato Soup Recipe
This soup takes everything good about a loaded baked potato and makes it even easier to eat.
Every spoonful has potato, bacon, and melted cheese in it.
It also happens to be one of those recipes that tastes even better the next day.
I usually make a double batch just so there are leftovers waiting in the fridge.
- Tastes just like a loaded baked potato, only heartier
- Made in one pot, so cleanup stays simple
- Freezer friendly for busy weeknights
- Easy to customize with whatever toppings you have on hand
- Ready in under two hours, most of it hands off
Another favorite: Creamy Sausage And Potato Soup
Ingredients
You only need a handful of ingredients for this baked potato soup recipe, and most of them are probably already in your kitchen.
Here is exactly what goes into the pot.
- 4 large russet potatoes (about 3 pounds)
- 8 slices smoked bacon
- 1/3 cup unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup sliced green onions, plus more for garnish
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Read Also: Cajun Potato Soup Recipe
Kitchen Equipment Needed
None of this equipment is fancy, but a couple of these tools make the whole process noticeably smoother.
- Baking sheet
- Large Dutch oven or heavy bottomed soup pot
- Whisk
- Potato masher
- Box grater
- Ladle
- Sharp knife and cutting board
If you would rather skip the stovetop babysitting entirely, my Crockpot Potato Soup uses a lot of these same basic tools.
Recommended Products for This Recipe
These are a few products I personally use and would genuinely recommend if you want to make this recipe a little easier or more consistent.
1. Le Creuset Enameled Cast Iron Dutch Oven
I reach for this pot every time I make a big batch of soup because it holds heat evenly and never scorches the roux at the bottom.
It is heavy enough to go straight from stovetop to table, and the enamel coating makes cleanup painless even after all that melted cheese.
It is an investment piece, but it will outlast a dozen cheaper pots.
2. OXO Good Grips Box Grater
Freshly grated cheddar melts so much smoother than the pre-shredded bags from the store, which are coated in anti-caking starch.
This grater has a comfortable handle and a wide, stable base, so shredding a couple of cups of cheese only takes a minute or two.
3. Immersion Blender
I like this soup with some texture, but if you prefer it silky smooth, an immersion blender lets you puree part of the batch right in the pot.
No need to transfer hot soup to a countertop blender in batches, which always feels like an accident waiting to happen.
4. Sharp White Cheddar Cheese Block
A good aged cheddar makes a noticeable difference here.
It melts creamy instead of grainy and brings a sharper, more grown up flavor than a mild block.
You might also like: Potato Leek Soup
Step-by-Step Instructions: How to Make Baked Potato Soup
1. Bake the Potatoes
- Preheat your oven to 400 degrees Fahrenheit.
- Scrub the 4 russet potatoes clean and pat them dry with a towel.
- Poke each potato several times with a fork so steam can escape while baking.
- Place the potatoes directly on the oven rack or on a baking sheet, then bake for 50 to 60 minutes, until a knife slides in easily.
- Remove the potatoes from the oven and let them cool for about 15 minutes, until they are safe to handle.
2. Cook the Bacon
- While the potatoes bake, lay the 8 slices of bacon in a large Dutch oven or soup pot over medium heat.
- Cook the bacon for 6 to 8 minutes, flipping occasionally, until crisp and browned.
- Transfer the bacon to a paper towel lined plate and crumble it once it is cool enough to handle.
- Pour off all but about 2 tablespoons of the bacon fat, keeping the pot on the stove.
3. Sauté the Onion and Garlic
- Add the 1/3 cup of butter to the bacon fat left in the pot and let it melt over medium heat.
- Stir in the diced onion and cook for 4 to 5 minutes, until it turns soft and translucent.
- Add the 3 minced garlic cloves and cook for another 30 seconds, stirring constantly so it does not burn.
4. Make the Roux
- Sprinkle the 1/3 cup of flour evenly over the onion and garlic mixture.
- Whisk constantly for 1 to 2 minutes, until the flour smells slightly toasted and coats the bottom of the pot.
- This step is what thickens the soup, so do not skip it or rush it.
5. Add the Broth and Milk
- Slowly pour in the 2 cups of chicken broth while whisking, to prevent lumps from forming.
- Gradually whisk in the 4 cups of whole milk.
- Bring the mixture to a gentle simmer, stirring often, until it starts to thicken slightly, about 5 minutes.
6. Add the Potatoes and Simmer
- Peel the cooled baked potatoes, then cut the flesh into bite-sized cubes.
- Add the cubed potatoes to the pot, along with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Use a potato masher to gently mash about a third of the potatoes right in the pot, which naturally thickens the soup without any extra flour.
- Let everything simmer together for 10 minutes, stirring occasionally, similar to how I finish off leftover mash in my Mashed Potato Soup.
7. Stir in the Cheese and Sour Cream
- Reduce the heat to low so the soup does not boil.
- Stir in 2 cups of the shredded cheddar cheese, a handful at a time, until fully melted.
- Stir in the 1 cup of sour cream until the soup looks smooth and creamy.
- Taste and adjust the salt and pepper as needed.
8. Garnish and Serve
- Ladle the hot soup into bowls.
- Top each bowl with the remaining 1/2 cup of shredded cheddar, the crumbled bacon, and the 1/2 cup of sliced green onions.
- Serve immediately while everything is hot and the cheese on top is just starting to melt.
Tips for The Best Baked Potato Soup
A few small details make a big difference between good potato soup and great potato soup.
- Bake the potatoes a day ahead to save time on the day you make the soup
- Shred your own cheese instead of using bagged shredded cheese, since it melts smoother
- Keep the heat low once the cheese goes in, so it does not turn grainy
- Mash some of the potatoes right in the pot for natural thickness
- Season in layers, tasting as you go, rather than adding all the salt at once
Read Also: Sweet Potato Soup Recipe
Serving Suggestions
This soup is filling enough to stand on its own, but a few sides round it out nicely.
- A warm slice of crusty bread or dinner rolls for dipping
- A simple green salad to balance out the richness
- Extra bacon and chives on the side for people who want to load up their bowl
- A bowl of Broccoli Cheddar Soup if you want to turn dinner into a soup sampler
- Grilled cheese sandwiches for dunking
Variations of Baked Potato Soup
Once you have the base recipe down, it is easy to make it your own.
- Swap half the cheddar for pepper jack if you want some heat
- Stir in cooked, crumbled sausage instead of bacon for a heartier soup
- Add a cup of corn kernels for a little sweetness and texture
- Use Greek yogurt instead of sour cream for a lighter version
- Leave the potato skins on for extra fiber and a rustic texture
Another favorite: Jalapeno Popper Soup
Storage and Reheating
This soup stores well, which makes it a solid meal prep option for the week.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stove over low heat, stirring often, since dairy based soups can split if heated too quickly
- Add a splash of milk when reheating if the soup has thickened too much in the fridge
- Freeze in a freezer safe container for up to 2 months, the same way I store my Yellow Split Pea Soup
- Thaw frozen soup in the refrigerator overnight before reheating
Nutritional Facts
These are approximate values per serving, based on 8 servings total. Actual numbers will vary depending on the exact brands and toppings you use.
- Calories: approximately 420
- Protein: approximately 16 grams
- Carbohydrates: approximately 32 grams
- Fat: approximately 26 grams
- Fiber: approximately 2 grams
- Sodium: approximately 680 milligrams
You might also enjoy: Roasted Cauliflower Soup
Health Benefits of Key Ingredients
This soup is a comfort food, but a few of its ingredients still pull some nutritional weight.
- Potatoes provide potassium and vitamin C, along with fiber when you leave the skins on
- Garlic contains compounds linked to immune support and heart health
- Cheddar cheese is a good source of calcium and protein
- Green onions add vitamin K along with a fresh, mild bite
- Milk contributes calcium and vitamin D to round out the meal
This same nutrient profile is part of what makes my Mushroom Soup such a popular cold weather option too.
FAQs About Baked Potato Soup
1. Can I use regular potatoes instead of russets?
Russets work best because they are starchy and break down easily, which gives the soup its thick, hearty texture.
Waxy potatoes like red potatoes will hold their shape more and give you a thinner, chunkier soup.
2. Can I make this soup ahead of time?
Yes, you can bake the potatoes and cook the bacon a day in advance to save time.
The full soup also reheats well, so it actually tastes great made a day ahead.
3. How do I make the soup extra thick?
Mash more of the potatoes directly in the pot instead of leaving them all in cubes.
You can also let the soup simmer uncovered for a few extra minutes so some of the liquid reduces.
4. Can I make this soup vegetarian?
Swap the chicken broth for vegetable broth and skip the bacon, or use a plant based bacon alternative for the smoky flavor and crunch.
The rest of the recipe stays exactly the same.
5. Can I freeze baked potato soup?
Yes, though the texture softens slightly after freezing because of the dairy and potatoes.
It still tastes great, so I usually freeze it in individual portions for easy lunches.
Read Also: Easy Cowboy Soup Recipe
Baked Potato Soup
Ingredients
- 4 large russet potatoes about 3 pounds, or 1.3kg
- 8 slices smoked bacon
- 1/3 cup unsalted butter 75g
- 1 small yellow onion diced (about 1 cup or 150g)
- 3 cloves garlic minced
- 1/3 cup all-purpose flour 45g
- 4 cups whole milk 960ml
- 2 cups low-sodium chicken broth 480ml
- 1 cup sour cream 240g
- 2 1/2 cups sharp cheddar cheese shredded, divided (approximately 275g total)
- 1/2 cup green onions sliced, plus more for garnish
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- Crumbled bacon reserved from recipe
- Shredded cheddar cheese reserved from recipe
- Sliced green onions extra for garnish
- Crusty bread or dinner rolls optional, for serving
- Green salad optional, for serving
Equipment
- Baking sheet
- Large Dutch oven or heavy-bottomed soup pot
- Whisk
- Potato masher
- Box grater
- Ladle
- Sharp knife and cutting board
- Immersion blender optional, for pureeing to a smoother consistency
- Le Creuset Enameled Cast Iron Dutch Oven recommended
- OXO Good Grips Box Grater recommended
Method
- Bake the Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and poke with a fork. Bake directly on oven rack or on a baking sheet for 50-60 minutes until tender. Let cool for 15 minutes.
- Cook the Bacon: Cook bacon in a large Dutch oven over medium heat for 6-8 minutes until crisp. Transfer to a paper towel-lined plate and crumble when cool. Reserve about 2 tablespoons of bacon fat in the pot.
- Sauté Onion and Garlic: Add butter to the bacon fat and melt over medium heat. Sauté onion for 4-5 minutes until soft. Add garlic and cook for 30 seconds, stirring constantly.
- Make the Roux: Sprinkle flour over the onion mixture and whisk constantly for 1-2 minutes until slightly toasted.
- Add Liquids: Slowly pour in chicken broth while whisking, then gradually whisk in milk. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
- Add Potatoes: Peel and cube the baked potatoes. Add to pot with salt and pepper. Gently mash about one-third of the potatoes with a potato masher to thicken. Simmer for 10 minutes.
- Add Cheese and Sour Cream: Reduce heat to low. Stir in 2 cups of cheddar cheese until melted. Stir in sour cream until smooth. Adjust seasoning to taste.
- Garnish and Serve: Ladle soup into bowls. Top with remaining cheddar, crumbled bacon, and green onions. Serve immediately.
Nutrition
Notes
- Make Ahead: Bake potatoes and cook bacon up to a day in advance to save time on soup day. The full soup also tastes even better the next day.
- Cheese Matters: Always shred your own cheddar cheese instead of using pre-shredded bagged cheese, which contains anti-caking starches that prevent smooth melting.
- Temperature Control: Keep the heat low when adding cheese and sour cream to prevent the dairy from splitting or the cheese from turning grainy.
- Thickness: For a thicker soup, mash more of the potatoes directly in the pot, or let the soup simmer uncovered for a few extra minutes to reduce the liquid.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed.
- Freezing: This soup freezes well for up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight before reheating. Texture may soften slightly but flavor remains excellent.
- Variation: Swap half the cheddar for pepper jack cheese for a spicy kick, or stir in cooked, crumbled sausage instead of bacon for a heartier version.
- Vegetarian Option: Replace chicken broth with vegetable broth and omit the bacon (or use a plant-based bacon alternative) for a vegetarian version.
- Lighter Version: Use Greek yogurt instead of sour cream and reduced-fat cheese to lighten up the soup while still maintaining creaminess.
- Rustic Texture: Leave the potato skins on when cubing for added fiber and a more rustic texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This baked potato soup recipe is one of those meals that makes a kitchen feel warmer just from the smell alone.
It is hearty, a little indulgent, and endlessly easy to customize with whatever toppings you have on hand.
I hope it earns a regular spot in your soup rotation this fall and winter.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo of your bowl.
Recommended:
- Cauliflower Soup Recipe
- Buttery Dinner Rolls Recipe
- Buttermilk Cornbread Recipe
- Ham And Bean Soup Recipe
- Parmesan Italian Sausage Soup
