Why You’ll Love This Recipe

Baked Potato Soup is the ultimate comfort food—creamy, hearty, and loaded with flavors reminiscent of a fully loaded baked potato. With crispy bacon, sharp cheddar, sour cream, and green onions, this soup is perfect for cozy nights, family dinners, or serving at gatherings. It’s easy to make and endlessly satisfying.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

russet potatoesbutteroniongarlicall-purpose flourchicken brothsour creammilkcheddar cheesebacon (cooked and crumbled)green onionssalt and pepper

directions

Preheat oven to 400°F (200°C). Wash and prick the potatoes, then bake them for about 45-60 minutes until tender. Let cool slightly, then peel and roughly mash.

In a large pot, melt butter over medium heat. Add chopped onion and cook until soft and translucent. Stir in minced garlic and cook for 1 more minute.

Sprinkle flour over the onions and cook, stirring constantly, for 1-2 minutes to create a roux.

Gradually whisk in chicken broth and bring the mixture to a simmer. Cook for 5-7 minutes until slightly thickened.

Add the mashed baked potatoes to the pot and stir to combine. Slowly add milk and continue to cook until heated through.

Stir in sour cream, shredded cheddar cheese, and most of the cooked bacon. Season with salt and pepper to taste.

Simmer gently, stirring occasionally, until everything is well blended and creamy.

Serve hot, topped with additional cheese, bacon, and chopped green onions.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesBaking time: 45-60 minutesCooking time: 25 minutesTotal time: 1 hour 25 minutes–1 hour 40 minutes

Variations

Use Yukon Gold potatoes for a naturally creamier texture.

Add diced ham or cooked chicken for extra protein.

Swap sour cream for Greek yogurt for a lighter option.

Stir in steamed broccoli or corn for extra veggies.

Make it spicy by adding a dash of hot sauce or diced jalapeños.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat, adding a splash of milk or broth to thin if needed.This soup can also be frozen for up to 2 months; thaw overnight in the fridge and reheat gently.

FAQs

Can I make this soup ahead of time?

Yes, it reheats well and flavors deepen over time.

Do I have to use baked potatoes?

Baking enhances flavor, but you can use boiled potatoes in a pinch.

Can I use vegetable broth instead?

Yes, for a vegetarian version, use vegetable broth and omit bacon.

What cheese works best?

Sharp cheddar gives the most flavor, but feel free to mix in others like Monterey Jack or Gruyère.

Is this soup gluten-free?

Not as written, but you can use a gluten-free flour blend to make it so.

How thick should the soup be?

It should be thick and creamy, but you can adjust the consistency with more milk or broth.

What can I serve with this soup?

Serve with crusty bread, a green salad, or a side of roasted vegetables.

Can I use red potatoes?

Yes, but they won’t be as fluffy—russets are ideal for the creamiest texture.

Should I peel the potatoes?

Yes, for the smoothest soup, peeling is recommended after baking.

Can I use pre-cooked bacon?

Absolutely, just crumble it and warm it before adding as garnish or stirring into the soup.

Conclusion

Baked Potato Soup brings together all the flavors of a classic baked potato in a warm, creamy bowl that’s perfect for any season. Easy to customize and rich in taste, it’s a go-to recipe for when you need something cozy and delicious. Whether for a quick dinner or a comforting meal to share, this soup is always a hit.