I still remember the first time I made baked potato soup—it was a chilly evening, and I just wanted something warm, creamy, and filling without spending hours in the kitchen.
The result? A silky, cheesy bowl of comfort that instantly became a family favorite. If you’ve ever had that craving for something rich, cozy, and ridiculously satisfying, this recipe is for you.
Let’s dive right into it—no fancy talk, no fluff—just a bowl of creamy goodness waiting for you to make it.
Why You’ll Fall in Love with This Baked Potato Soup
This isn’t your average potato soup. It’s thick, creamy, cheesy, and tastes like your favorite loaded baked potato—but in soup form. You get the buttery potatoes, crispy bacon, melty cheese, and green onions all swimming together in a rich, velvety base.
The best part? It’s made with simple ingredients you probably already have. And it’s done in under an hour—no crazy techniques or hard-to-find stuff. You’ll be ladling out second servings before you know it.
Ingredients You’ll Need
Here’s what you’ll need to make this cozy classic:
- 4 large russet potatoes – Baked or microwaved until tender.
- 6 slices of bacon – Cooked crisp and chopped.
- 1 small onion – Finely chopped for flavor.
- 3 tablespoons butter – For that rich base.
- 3 tablespoons all-purpose flour – Helps thicken the soup.
- 3 cups milk – Whole milk gives the best creaminess.
- 2 cups chicken broth – Adds depth and balances the cream.
- 1 cup shredded cheddar cheese – Because cheese makes everything better.
- ½ cup sour cream – Gives that tangy kick like a baked potato topping.
- Salt and pepper to taste
- Green onions – For garnish.
That’s it—no complicated stuff. Everything works together like magic.
How to Make Baked Potato Soup (Step-by-Step)
This soup is as easy as it gets. Let’s walk through it together:
1. Bake or Microwave the Potatoes
If you’ve got time, bake them until soft (about 45 minutes). In a rush? Microwave them for 10–12 minutes. Once done, scoop out the fluffy insides and set aside.
2. Cook the Bacon
In a large pot, cook your bacon until crispy. Remove and set it aside on a paper towel—but don’t throw away that bacon fat! That’s flavor gold right there.
3. Cook the Onion
Toss your chopped onion into the pot with a little butter. Let it cook until soft and golden—it’ll smell amazing.
4. Make the Roux
Add in your flour and stir for about 1 minute. This helps thicken the soup and gives it a smooth texture later.
5. Add Milk and Broth
Slowly whisk in the milk and chicken broth. Keep stirring so it doesn’t get lumpy.
6. Add Potatoes and Seasoning
Now, stir in your baked potato insides. Use a spoon to mash some of them down so the soup gets creamy while still having little chunks for texture.
7. Add Cheese and Sour Cream
When it starts to bubble, stir in the shredded cheddar and sour cream. Watch it melt into creamy perfection.
8. Taste and Adjust
Add salt and pepper to your liking. You can even toss in some garlic powder if you’re feeling fancy.
My Secret Tips for the Best Baked Potato Soup
I’ve made this soup so many times that I’ve learned a few tricks:
- Use russet potatoes – They make the soup thick and creamy naturally.
- Don’t skip the bacon fat – That smoky flavor takes the soup from good to wow.
- Warm your milk – Cold milk can make the soup grainy. Warm it slightly before adding.
- Make it ahead – This soup tastes even better the next day as the flavors blend together.
What to Serve With Baked Potato Soup
If you want to turn this into a full meal, try these pairings:
- Garlic bread – Crispy and buttery, perfect for dipping.
- Simple green salad – Balances the richness.
- Grilled cheese sandwich – Because soup and grilled cheese never fail.
- Roasted veggies – Add color and freshness to your meal.
Variations to Try
Want to switch things up a little? Here are fun ways to twist this recipe:
- Loaded Style: Add extra cheese, chives, and even a spoon of ranch dressing on top.
- Broccoli Potato Soup: Toss in steamed broccoli for extra veggies.
- Chicken Potato Soup: Add shredded cooked chicken for protein.
- Spicy Kick: Stir in a pinch of cayenne or top with hot sauce.
How to Store and Reheat
Got leftovers? Lucky you. Here’s how to handle them:
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: Warm it on the stove over low heat, stirring often. If it’s too thick, add a splash of milk.
- Freeze: You can freeze it, but note—it may change texture a little because of the dairy.
Why This Soup Hits the Spot Every Time
This soup isn’t just food—it’s comfort in a bowl. It’s that cozy feeling when it’s cold outside and you wrap your hands around a warm bowl that smells like home. It’s simple, hearty, and packed with love.
Whether you’re cooking for your family, friends, or just yourself after a long day, this baked potato soup is the kind of meal that makes you sigh in happiness after the first spoonful.
FAQs About Baked Potato Soup
1. Can I make this soup without bacon?
Yes! Just skip the bacon and use butter or olive oil. You can also add smoked paprika for that smoky flavor.
2. Can I use leftover mashed potatoes?
Absolutely. Stir them in slowly until you reach the thickness you like.
3. How do I make it thicker?
Mash more potatoes or add a tablespoon of cornstarch mixed with water.
4. Can I make this vegetarian?
Yes—use vegetable broth instead of chicken broth and skip the bacon.
5. What cheese works best?
Cheddar is the classic choice, but you can try Monterey Jack or Colby for a different flavor.
