Searching for the perfect bowl of soup to warm you up on a chilly day? Look no further! This Baked Potato Soup is the comfort food dream come true—creamy, hearty, and loaded with your favorite baked potato flavors. It takes simple pantry staples and transforms them into a lusciously thick, cheesy soup that wraps you in a warm, comforting embrace with every spoonful. Did you know baked potatoes have been a classic in home kitchens for centuries? Soup form brings all that nostalgia and flavor in a bowl!
What makes this dish so special? With its lightning-fast prep and easy follow-along steps, even kitchen newbies can whip it up on a busy weeknight. It’s a guaranteed dinner win for the whole family. If you love my Creamy Broccoli Cheddar Soup, you’re in for an even heartier treat! Ready to experience a soup that tastes just like a loaded baked potato—without hours in the oven? Let’s get cooking!
What is Baked Potato Soup?
With a name like “Baked Potato Soup,” you have to wonder—did someone just toss an entire baked potato into a blender and call it a day? Not quite! This playful, soul-warming dish brings the hearty, familiar flavors of a loaded baked potato—think crispy bacon, cheddar cheese, sour cream, and fresh chives—straight into your spoon. Legend has it, the way to a man’s heart is through his stomach, but I’d wager this soup can win over anyone! Next time you’re craving comfort food, give this recipe a shot and let your tastebuds join the fun.
Why You’ll Love This
The main highlight of Baked Potato Soup is its irresistible creaminess, reminiscent of your favorite cozy diner or steakhouse side — but made right at home for a fraction of the cost. Not only is homemade soup always more budget-friendly than ordering out (those toppings can add up!), but you also control the quality and amount of every delicious element, from smoky bacon to ooey-gooey cheddar to tangy sour cream.
Loaded with satisfying toppings and rich in flavor, this soup delivers that signature baked potato bliss in a single bowl. It’s a step up from basic potato soup—think of it as the ultra-comforting cousin of our Loaded Cauliflower Soup. Don’t wait for your next meal out to enjoy this classic; try making it at home and let every bite be a warm, flavorful hug!
How to Make
Quick Overview
Baked Potato Soup is surprisingly easy to prepare—and once you taste it, you’ll be making it on repeat! With simple steps and readily available ingredients, it comes together in under an hour. The soup’s velvety texture comes from a combination of cooked potatoes, a hint of butter, and rich half-and-half, resulting in a homemade dish that’s both satisfying and indulgent. Creamy, cheesy, and topped just the way you like—what’s not to love?
Ingredients
- 4 large russet potatoes, peeled and diced
- 3/4 teaspoon salt, divided
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half and half
- 3/4 cup sour cream
- 1/2 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 1/8 cup fresh chives, finely diced (plus more for garnish)
Step-by-Step
-
Prepare the potatoes: Peel and dice the potatoes into small, bite-sized pieces. Place them in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 10–12 minutes. Drain and set aside.
-
Cook the bacon: While the potatoes are cooking, cook the bacon in a large soup pot or Dutch oven over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon fat in the pot, discarding the rest.
-
Sauté onions and garlic: Add the diced onion to the bacon fat and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds, stirring frequently.
-
Make the roux: Add butter to the pot. Once melted, sprinkle in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is golden and smells nutty.
-
Add liquids and potatoes: Gradually whisk in the chicken broth and half and half, stirring to prevent lumps. Bring to a gentle simmer, then add the cooked potatoes.
-
Blend (optional): For a smoother texture, use an immersion blender for a few pulses, or transfer half the soup to a blender, blend until smooth, and return to the pot. For a chunkier soup, skip this step.
-
Add finishing touches: Stir in sour cream, remaining 1/4 teaspoon salt, and black pepper until well combined. Add in 1.5 cups of cheddar cheese, most of the bacon (save some for topping), and most of the chives. Warm until the cheese is melted and everything is heated through.
-
Serve: Ladle the soup into bowls and top with remaining cheddar, bacon bits, and chives. Add an extra dollop of sour cream if desired—dig in!
What to Serve Baked Potato Soup With
Pair your Baked Potato Soup with a crisp, simple salad to balance the creaminess—think a tossed green salad with tangy vinaigrette. Crusty bread or warm garlic rolls are perfect for dipping. For extra protein, serve it with grilled cheese, roasted chicken, or a platter of assorted deli meats and pickles. Round out the meal with a glass of iced tea or a refreshing sparkling lemonade for that classic comfort food vibe.
Top Tips for Perfecting
- Choose russet potatoes for the creamiest texture, but Yukon golds work in a pinch.
- No half and half? Substitute with an equal mix of whole milk and heavy cream.
- For a vegetarian version, skip the bacon and use vegetable broth. Add smoked paprika for depth.
- Don’t let the butter and flour burn! Keep stirring and watch closely when making the roux.
- To avoid gluey potatoes, don’t over-blend; just a few pulses will do the trick.
- Taste and adjust salt at the end, as bacon and cheese add plenty of seasoning.
Storing and Reheating Tips
Let the soup cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring often; add a splash of chicken broth or milk if it’s too thick. For freezing, cool soup fully and freeze in batches for up to 2 months—thaw overnight in the fridge and reheat as above. Add fresh toppings just before serving to keep flavors vibrant!
FAQs
Can I make Baked Potato Soup ahead of time?
Absolutely! It’s a great make-ahead meal. Just store in the fridge and reheat gently, adding extra broth or milk as needed.
What potatoes are best for this soup?
Russets are preferred because they’re starchy and break down easily, making the soup extra creamy.
Can I use leftover baked potatoes?
Yes! Chop them up and add after sautéeing the onion and garlic. It’s a great way to save time and reduce food waste.
Is it gluten-free?
Not as written, but you can substitute gluten-free flour for the roux.
How do I keep cheese from clumping?
Add the cheese a handful at a time off the heat, stirring until melted before adding more. This helps keep it smooth and creamy.
Conclusion
Baked Potato Soup is everything comfort food should be—creamy, hearty, and bursting with flavor. Thanks to its simple ingredient list and easy steps, it’s a fuss-free recipe that will please everyone at the table. Whether you’re craving a little nostalgia or just need an easy dinner, this soup checks all the boxes. Don’t forget to explore our other cozy recipes, like Creamy Broccoli Cheddar Soup, and let us know how your Baked Potato Soup turned out. Happy cooking!
Baked Potato Soup
Equipment
- Large Pot
- Soup Pot or Dutch Oven
- Slotted Spoon
- Immersion Blender
Ingredients
Ingredients
- 4 large russet potatoes, peeled and diced
- 3/4 teaspoon salt, divided
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half and half
- 3/4 cup sour cream
- 1/2 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 1/8 cup fresh chives, finely diced (plus more for garnish)
Instructions
- Prepare the potatoes: Peel and dice the potatoes into small, bite-sized pieces. Place them in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 10–12 minutes. Drain and set aside.
- Cook the bacon: While the potatoes are cooking, cook the bacon in a large soup pot or Dutch oven over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon fat in the pot, discarding the rest.
- Sauté onions and garlic: Add the diced onion to the bacon fat and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds, stirring frequently.
- Make the roux: Add butter to the pot. Once melted, sprinkle in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is golden and smells nutty.
- Add liquids and potatoes: Gradually whisk in the chicken broth and half and half, stirring to prevent lumps. Bring to a gentle simmer, then add the cooked potatoes.
- Blend (optional): For a smoother texture, use an immersion blender for a few pulses, or transfer half the soup to a blender, blend until smooth, and return to the pot. For a chunkier soup, skip this step.
- Add finishing touches: Stir in sour cream, remaining 1/4 teaspoon salt, and black pepper until well combined. Add in 1.5 cups of cheddar cheese, most of the bacon (save some for topping), and most of the chives. Warm until the cheese is melted and everything is heated through.
- Serve: Ladle the soup into bowls and top with remaining cheddar, bacon bits, and chives. Add an extra dollop of sour cream if desired—dig in!