If there’s one bowl of pure comfort you need in your life, it’s hearty, creamy Baked Potato Soup! This luscious soup captures everything glorious about a loaded baked potato and turns it into a warm, soul-hugging meal you can slurp up on a cold day or any time you need cozy vibes. With smoky bacon, tender potatoes, melty cheddar, and a whisper of garlic, it’s like wrapping yourself in your favorite sweater. Let’s dig in to this irresistible Baked Potato Soup adventure.

Ingredients You’ll Need

This Baked Potato Soup comes together with simple, honest ingredients that each add their own magic: creamy potatoes, savory bacon, sharp cheddar, plus a handful of aromatics for depth. Nothing fancy — just the delicious basics that make every spoonful special.

Russet potatoes (4 large, baked and scooped): These starchy spuds are baked for maximum flavor and mashed for that perfect creamy texture.
Bacon (6 slices, chopped): Brings smoky, savory notes and irresistible crispy bits for topping.
Onion (1 small, diced): Sautéed for sweetness and a flavorful foundation in the soup base.
Garlic (2 cloves, minced): A must for gentle heat and complexity; don’t skimp on fresh garlic.
All-purpose flour (¼ cup): Ensures a thick, luscious body that clings to your spoon.
Whole milk (4 cups): Adds silky creaminess without being too heavy.
Chicken broth (1 cup): Lends savory depth and keeps the soup lighter than heavy cream.
Cheddar cheese (1 cup, shredded): Melts into the soup for gooey, classic baked potato flavor.
Sour cream (½ cup): For tanginess and an ultra-creamy finish.
Salt (¼ teaspoon): Just enough to help all those flavors sing.
Black pepper (¼ teaspoon): Adds a gentle bite and balances the richness.
Smoked paprika (¼ teaspoon): Optional, but gives a subtle warmth and lovely color.
Chopped green onions, extra cheese, sour cream (for topping): The final flourish for true baked potato vibes.

How to Make Baked Potato Soup

Step 1: Bake Your Potatoes

Begin this flavor journey by baking your russet potatoes at 400°F for about an hour, until they’re fork-tender. This extra step is worth it — baking concentrates their flavor and adds a lovely fluffiness. Once they’re cool enough, scoop out the flesh and give it a rough mash. If you’re in a hurry, microwaving works too, but classic oven-baked delivers the full cozy experience.

Step 2: Crisp Up the Bacon

In your trusty soup pot (a Dutch oven is perfect!), cook the chopped bacon over medium heat until it turns golden and crispy. Use a slotted spoon to transfer the bacon to paper towels so it stays crisp. Pour off most of the grease, but leave behind a tablespoon for sautéing the veggies — that’s where the real flavor starts coming together.

Step 3: Sauté the Aromatics

Add the diced onion to the pot with the reserved bacon fat and cook until the pieces turn translucent and slightly caramelized, about five minutes. Next, stir in the minced garlic and let it sizzle for just thirty seconds so it blooms fragrantly but doesn’t burn. This aromatic base is what makes every bowl of Baked Potato Soup so layered and inviting.

Step 4: Make the Roux

Sprinkle the flour over your onions and garlic, then whisk (or stir vigorously) for a minute. You’re forming a roux — it’ll thicken your soup into creamy perfection. Take your time here; you want to cook off the raw flour flavor, but don’t let it brown too much.

Step 5: Add Liquids & Simmer

Gradually whisk in the whole milk and chicken broth, making sure to keep things smooth and lump-free. Once combined, bring the mixture to a gentle simmer. Keep the heat low and slow, cooking for 5 to 7 minutes until you notice it thickening just enough to coat the back of a spoon. Stir often for a velvety soup base.

Step 6: Stir in Potatoes, Cheese & Creamy Add-ins

It’s time for that big moment! Add in your mashed potatoes, shredded cheddar, sour cream, salt, pepper, and smoked paprika. Stir everything together until the cheese melts and the soup becomes silky and decadent. Don’t forget to taste and adjust the seasoning — a little extra salt or pepper can really bring out the best in your Baked Potato Soup.

Step 7: Ladle & Serve

With everything melty and delicious, the soup is ready to serve. Ladle it into bowls and top generously with your crispy bacon, snipped green onions, more cheddar, and a dollop of sour cream. Savor the moment: this is Baked Potato Soup at its coziest best.

How to Serve Baked Potato Soup

Garnishes

When it comes to topping your Baked Potato Soup, think loaded baked potato: shower on those crispy bacon crumbles, fresh green onions for brightness, extra melty cheddar for decadence, and of course, a spoonful of cool, tangy sour cream. Each sprinkle or dollop adds a welcome punch of flavor and texture, plus it looks irresistible.

Side Dishes

This soup makes a comforting, filling meal all by itself, but if you want company on the table, serve with a crusty hunk of bread (perfect for dunking), a crisp garden salad for contrast, or even a handful of oyster crackers. You can keep it light, or lean in to comfort with classic diner-style sides.

Creative Ways to Present

Looking to wow your people even more? Try serving your Baked Potato Soup in hollowed-out bread bowls for a dramatic, edible presentation. Or, pour it into little mugs for an appetizer at your next cozy gathering. Mini soup shooters with a bacon curl are an adorable party twist that will have your guests raving!

Make Ahead and Storage

Storing Leftovers

If you have any soup left (lucky you!), let it cool to room temperature, then stash it in an airtight container. Baked Potato Soup keeps well in the fridge for up to three days. The flavors actually deepen and mingle as it sits — future you will thank you for making extra.

Freezing

This soup can be frozen, though keep in mind that soups with dairy sometimes separate upon thawing. For best results, let the Baked Potato Soup cool completely, transfer to freezer-safe containers, and freeze for up to two months. When you reheat, just give it a good whisk or stir to bring it back together.

Reheating

Reheat individual portions on the stove over gentle heat, stirring regularly so nothing sticks or scorches. If it’s too thick, add a splash of milk or broth to bring back the velvety consistency. The microwave works for quick lunches as well, just use short bursts and stir often for even warming.

FAQs

Can I make Baked Potato Soup vegetarian?

Absolutely! Leave out the bacon, use vegetable broth instead of chicken, and feel free to add more cheese or even roasted veggies for extra heartiness. Smoky paprika or a drop of liquid smoke can add that classic flavor, too.

What’s the best way to get a super smooth texture?

If you like your Baked Potato Soup extra silky, blend part or all of the soup with an immersion blender before adding the cheese. This technique gives you that velvety restaurant texture, but you can also leave some potato chunks for a more rustic vibe.

Can I use Yukon Gold or red potatoes instead?

You can, but russets are best because their high starch content creates the creamiest, thickest soup. If you use waxy potatoes, your soup may be a bit thinner and less fluffy, but still tasty!

Can I prep the potatoes in advance?

Yes! You can bake, scoop, and even mash the potatoes a day ahead. Just refrigerate them and add to the soup when you’re ready to cook. This shortcut makes your weeknight dinner come together even faster.

How can I lighten up this recipe?

For a lower-calorie version of Baked Potato Soup, use reduced-fat milk, substitute turkey bacon, and use a little less cheese and sour cream. You’ll still get all that cozy potato flavor with a lighter touch.

Final Thoughts

There’s something magical about a big, steaming bowl of Baked Potato Soup — it’s comfort food at its finest and never fails to please a crowd. Give this cozy recipe a try, customize the toppings to your heart’s content, and enjoy every rich, satisfying spoonful. Happy cooking, and even happier eating!

Baked Potato Soup Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and comforting flavors of this hearty Baked Potato Soup. Creamy and loaded with bacon, cheddar cheese, and sour cream, this soup is the perfect choice for a cozy meal.

Ingredients

Scale

Baked Potatoes:

4 large russet potatoes, baked and scooped

Soup Base:

6 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups whole milk
1 cup chicken broth

Additional Ingredients:

1 cup shredded cheddar cheese
½ cup sour cream
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
Optional: chopped green onions, extra cheese, and sour cream for topping

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Instructions

Bake the Potatoes: Preheat oven to 400°F. Bake potatoes for about 1 hour until tender. Scoop out the flesh and roughly mash. Set aside.
Cook Bacon: In a large pot over medium heat, cook bacon until crisp. Remove and drain on paper towels. Leave 1 tablespoon of grease in the pot.
Sauté Onion and Garlic: Add onion to the pot and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
Make Roux: Sprinkle in flour and whisk for 1 minute. Slowly whisk in milk and chicken broth until smooth. Simmer for 5–7 minutes.
Finish Soup: Add mashed potatoes, cheddar, sour cream, salt, pepper, and paprika. Stir until cheese melts and soup is creamy. Adjust seasoning.
Serve: Top with bacon, green onions, extra cheese, and sour cream.