Go Back
–+ servings
Baked Potato Soup Recipe

Baked Potato Soup

iamwinfred
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. The potatoes get baked first instead of boiled, and that one step is what gives this soup its deep, roasted flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 420 kcal

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

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

For Serving

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 32gProtein: 16gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 65mgSodium: 680mgPotassium: 750mgFiber: 2gSugar: 8gVitamin A: 15IUVitamin C: 18mgCalcium: 25mgIron: 6mg
Keyword bacon cheddar soup, comfort food soup, creamy potato soup, easy potato soup recipe, loaded baked potato soup
Tried this recipe?Let us know how it was!