If you’re anything like me, you know there’s something magical about a warm, comforting bowl of baked potato soup on a chilly day. This Baked Potato Soup Recipe has become a go-to in my kitchen because it’s creamy, flavorful, and loaded with all the best parts of a loaded baked potato—without the hassle of baking each potato separately. I absolutely love how it balances creamy richness with the crispy bacon and sharp cheddar cheese, making each spoonful feel like a cozy hug.
This recipe is perfect when you want a satisfying meal that feels indulgent but actually comes together pretty quickly. When I first tried this Baked Potato Soup Recipe, I used to struggle with soups that were watery or bland, but since discovering these techniques and ingredient combinations, it’s become a family favorite that always gets requested on cold evenings. Plus, it’s easy to customize and reheats beautifully—great for busy weeknights or even dinner parties!
Why You’ll Love This Recipe
- Rich, comforting flavor: The combination of creamy potatoes, smoky bacon, and sharp cheddar hits all the right cozy notes.
- Simple prep with pantry staples: Most ingredients are common kitchen finds, making this soup super accessible any day of the week.
- Versatile and customizable: You can easily adjust add-ins or toppings to suit your mood or dietary needs.
- Family-approved comfort meal: This soup consistently gets rave reviews from picky eaters and soup lovers alike.
Ingredients You’ll Need
Each ingredient in this Baked Potato Soup Recipe plays an important role in creating that perfect, creamy texture and robust taste. When shopping, I always opt for russet potatoes for their fluffy interior and a good sharp cheddar that melts well—trust me, it makes all the difference!
- Russet potatoes: Ideal for their starchy texture which helps thicken the soup beautifully.
- Salt: Enhances all the flavors without overpowering.
- Thick-cut bacon: Adds smoky, crispy bits that elevate the soup.
- Yellow onion: Provides a savory sweetness when softened.
- Garlic: A touch of aromatic depth that pairs perfectly with potatoes.
- Butter: Helps sauté the aromatics and adds richness.
- Flour: Acts as a natural thickener for the broth.
- Chicken broth: The flavorful base that carries the whole soup.
- Half and half: Combination of cream and milk that adds creaminess without heaviness.
- Sour cream: Gives tang and a silky finish to the soup.
- Pepper: Just enough spice to brighten the flavors.
- Cheddar cheese: Sharp and melty cheese that makes the soup irresistible.
- Chives: Freshness and color for a pretty garnish.
Variations
I love that this baked potato soup recipe leaves plenty of room for tweaks—whether you want to make it vegetarian or add a little extra kick. Feel free to experiment to find your favorite spin!
- Make it vegetarian: Skip the bacon and use vegetable broth instead; you can add smoked paprika for that subtle smoky flavor I adore.
- Spicy twist: Add a pinch of cayenne or some diced jalapeños to wake things up a bit—I’ve tried this and my family goes crazy for the kick.
- Dairy-free option: Substitute half and half with coconut milk and omit sour cream or use a dairy-free alternative; the soup remains creamy and satisfying.
- Loaded potato style: Stir in sautéed mushrooms or green peppers, or top with crispy fried onions for added texture and flavor.
How to Make Baked Potato Soup Recipe
Step 1: Crisp the Bacon Just Right
Start by cutting your thick-cut bacon into 1-inch pieces using kitchen shears—this makes cooking and eating so much easier. Cook the bacon over low heat in a large pot, stirring occasionally so it crisps evenly but doesn’t burn. Once crispy, remove the bacon with a slotted spoon and leave about 2 tablespoons of the drippings in the pot. This leftover bacon fat is pure flavor gold and will elevate the soup’s base.
Step 2: Prep and Cook the Potatoes
While the bacon is cooking, peel your russet potatoes and cut them into 1-inch cubes. Place the potatoes in a stockpot, cover them with water by about an inch, and add the salt. Bring to a gentle boil and let cook for about 20 minutes, or until the potatoes are fork-tender. Drain them, then give them a gentle mash—don’t worry about making them perfectly smooth; a few chunks add lovely texture.
Step 3: Build Your Soup Base
In the same pot with your reserved bacon drippings, add the diced onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and butter, cooking for another minute until fragrant. Next, whisk in the flour and stir constantly for a full minute to cook out that raw flour taste—this step is key to avoiding a grainy texture later on.
Step 4: Add Liquids and Potatoes
Slowly pour in the chicken broth, using a silicone spatula to scrape the bottom of the pot—you’ll see those yummy browned bits lift off and add serious flavor. Then, gradually stir in the half and half. Bring everything to a boil, then reduce to a gentle simmer. Stir in the mashed potatoes, followed by the sour cream and pepper, mixing until smooth and creamy.
Step 5: Finish with Cheese and Bacon
Remove the pot from the heat and sprinkle in the shredded cheddar cheese a little at a time, stirring gently after each addition until fully melted. Keep the soup at a modest temperature—too hot and the cheese won’t melt smoothly, instead it can get stringy or clump up. Once the cheese is incorporated, sprinkle your reserved bacon and diced chives on top for that classic loaded potato experience. Serve immediately and watch everyone dive in!
Pro Tips for Making Baked Potato Soup Recipe
- Choose Cheese Wisely: I swear by Cracker Barrel sharp cheddar for its great flavor and creamy meltability; avoid pre-shredded cheese that uses additives which hinder smooth melting.
- Warm Dairy Ingredients: Let your sour cream, half and half, and cheese sit out a bit to reach room temperature to prevent curdling and ensure smooth blending.
- Blend for Creaminess: If you prefer a silky texture, an immersion blender can help smooth out the soup—just don’t over-puree if you want that classic potato chunkiness.
- Don’t Skip Bacon Drippings: Leaving some bacon fat in the pot adds an incredible depth of flavor you won’t get from oil or butter alone.
How to Serve Baked Potato Soup Recipe
Garnishes
My go-to garnishes are crispy bacon pieces, freshly chopped chives, and a generous sprinkle of extra shredded cheddar. Sometimes I add a dollop of sour cream on top for an extra creamy bite or even some crumbled crispy fried onions to add crunch. These little finishing touches always bring the soup from tasty to unforgettable.
Side Dishes
When I serve baked potato soup, I usually pair it with a fresh green salad or some crusty bread to soak up the creamy broth. A simple Caesar salad or even roasted veggies are great options that balance the richness nicely. If you’re feeling indulgent, garlic bread or cheese-filled biscuits are scrumptious too.
Creative Ways to Present
For special occasions, I love serving this soup in mini bread bowls or individual ramekins topped artistically with bacon, chives, and a swirl of sour cream. It’s fun to let guests add their own garnishes at a casual dinner party. Another idea is to make a baked potato bar alongside the soup, with toppings like green onions, shredded cheese, and sautéed mushrooms for a full experience.
Make Ahead and Storage
Storing Leftovers
I store leftover baked potato soup in airtight containers in the fridge, and it typically keeps well for up to three days. When you reheat it, it might thicken a bit, so just add a splash of broth or milk to loosen it up to your preferred consistency.
Freezing
I’ve frozen this baked potato soup before in portioned freezer-safe containers. It freezes nicely for up to three months. Just make sure to cool it completely before freezing and avoid freezing the soup with cheese mixed in—add the cheese fresh when reheating.
Reheating
Reheat the soup gently on the stovetop over low-medium heat, stirring often. If it’s too thick, add a little broth or milk as needed. Avoid microwaving at very high heat to prevent curdling or separating. I like to finish with a sprinkle of fresh cheese or chives after warming up for a fresh touch.
FAQs
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Can I make this Baked Potato Soup Recipe without bacon?
Absolutely! You can omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version. To keep some smoky flavor, add a pinch of smoked paprika or a dash of liquid smoke. The soup will still be deliciously creamy and comforting.
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How do I avoid lumps when adding flour?
Make sure to whisk the flour in with the butter and cook it for at least one full minute to create a roux. Stir constantly over medium heat to cook out the raw flavor. Then add the broth slowly, whisking as you pour to keep the mixture smooth and lump-free.
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Can I use milk instead of half and half?
You can substitute milk, but the soup won’t be quite as rich or thick. To prevent curdling, warm the milk slightly before adding it to the pot. You might consider using whole milk for better creaminess.
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Should I blend the soup or leave it chunky?
That depends on your preference! I like to lightly blend it with an immersion blender for a creamy texture with some chunks intact. If you prefer a chunkier soup, just skip blending and mash the potatoes a bit more before adding.
Final Thoughts
This Baked Potato Soup Recipe is truly one of those dishes that warms your heart as much as your stomach. I keep coming back to it whenever I want something cozy, yet surprisingly easy that the whole family enjoys. Give it a try—you’ll find it comforting, flexible, and absolutely delicious. Trust me, once you make this, you’ll have a new favorite weeknight comfort food that’s sure to impress!
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Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy baked potato soup combines tender russet potatoes with crispy bacon, sautéed onions, and rich cheddar cheese, creating a comforting and hearty dish perfect for chilly days. The soup features a smooth texture achieved by gently mashing potatoes and optionally blending the soup, balanced with savory flavors and garnished with fresh chives and bacon bits.
Ingredients
Potatoes and Broth
- 4 large russet potatoes (about 2 lbs)
- 3/4 teaspoon salt
- 3 1/2 cups chicken broth
Bacon and Aromatics
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons butter
Thickening and Dairy
- 1/4 cup all-purpose flour
- 2 cups half and half
- 3/4 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon black pepper
- 1/8 cup chives, finely diced
Instructions
- Prep Ingredients: Shred the cheddar cheese from a block, and measure out the sour cream and half and half. Let them all come to room temperature to improve melting and blending in the soup.
- Cook Bacon: Cut bacon into 1-inch squares and cook in a large pot over low heat, stirring occasionally until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Boil Potatoes: Peel and cut potatoes into 1-inch cubes. Place in a pot and cover with 1 inch of water, add salt, then simmer gently for about 20 minutes or until very fork tender. Drain and gently mash; set aside.
- Sauté Aromatics: In the pot with bacon drippings, cook diced onion over medium heat until softened (~5 minutes). Add minced garlic and butter, cook for 1 additional minute.
- Make Roux and Add Broth: Whisk in flour and stir continuously for 1 minute to remove raw flour taste. Slowly add chicken broth while stirring, scraping bacon bits from the bottom to incorporate flavor.
- Add Dairy and Simmer: Gradually add half and half, bring to a boil then reduce heat and simmer gently.
- Combine Potatoes and Seasonings: Stir in mashed potatoes, sour cream, and black pepper. Remove from heat.
- Optional Blending: For a creamier soup, blend partially or fully using an immersion blender or regular blender in batches.
- Add Cheese: Gradually sprinkle in shredded cheddar cheese and stir until melted smoothly. Ensure soup base is not too hot to avoid clumping.
- Finish and Serve: Garnish with chopped chives and reserved crispy bacon pieces. Serve hot immediately.
Notes
- Use Cracker Barrel Sharp Yellow Cheese or similar for best melt and flavor; avoid pre-shredded bagged cheeses that contain anti-caking agents.
- You can substitute milk for half and half, but expect a thinner broth. Warm milk before adding to reduce curdling risk.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months.
- This recipe is featured in The Cozy Cookbook on page 36.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
