Baked Potato Soup is one of those cozy, stick-to-your-ribs recipes that tastes like you spent all day in the kitchen but actually comes together in about 45 minutes. This is rich, creamy soup loaded with tender chunks of russet potatoes, crispy bacon, sharp cheddar cheese, sour cream, and fresh chives, basically everything you love about a loaded baked potato but in a warm, comforting bowl.
I make this baked potato soup constantly during fall and winter because it's the ultimate comfort food that the whole family devours without complaint. It's hearty enough to be a full meal on its own, it reheats beautifully for leftovers, and honestly, it tastes better than any baked potato soup near me at restaurants because you can control exactly how loaded you want it.
Jump to:
- Why You'll Love This Baked Potato Soup
- Ingredients for Baked Potato Soup
- How to Make Baked Potato Soup
- My Top Tips for Baked Potato Soup
- Little Moments in the Kitchen
- Substitutions for Baked Potato Soup
- Variations on Baked Potato Soup
- Equipment for Baked Potato Soup
- Storage Tips for Baked Potato Soup
- Olivia's Tip for Baked Potato Soup
- FAQ about Baked Potato Soup
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Baked Potato Soup
- It's ready in 45 minutes. One pot, simple ingredients, and you're sitting down to a bowl of creamy, loaded comfort food before you know it.
- It tastes indulgent but isn't overly heavy. The combination of chicken broth, milk, and just a touch of sour cream creates a creamy base that feels rich without being too thick or heavy.
- Everyone loves it. Kids, adults, picky eaters, they all go back for seconds. This is a viral favorite on Reddit for a reason: it's basically impossible not to like soup that tastes like a loaded baked potato.
Ingredients for Baked Potato Soup
This ingredient list is straightforward, accessible, and full of classic baked potato flavors. Most of this is pantry staples and things you probably already have in your fridge.
What You'll Need
- 6 slices bacon, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 2 lbs russet potatoes, peeled and diced into ½-inch cubes
- ½ cup sour cream
- 1 ½ cups sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- ¼ cup sliced green onions or fresh chives
- Extra bacon, cheddar, and sour cream for topping
Why These Ingredients Matter
- Russet potatoes: These are the best potatoes for soup because they're starchy and break down slightly as they cook, which naturally thickens the broth and makes it creamy. Waxy potatoes like red potatoes or Yukon golds stay too firm and don't create that thick, velvety texture you want in baked potato soup.
- Bacon drippings: Cooking the onions and garlic in the bacon fat instead of butter adds a smoky, savory depth that makes the whole soup taste richer. Don't throw out those bacon drippings, they're liquid gold for flavor.
- Sharp cheddar cheese: Sharp cheddar has a stronger, more pronounced flavor than mild cheddar, which means you get more cheesy taste without needing to add a ton of cheese. It also melts smoothly into the soup and creates that gooey, comforting texture.
How to Make Baked Potato Soup
Step-by-Step Directions
1. Cook the bacon. In a large pot or Dutch oven, cook the diced bacon over medium heat for 6 to 8 minutes, stirring occasionally, until it's crispy and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.
2. Sauté the onion and garlic. Add the diced onion to the pot with the bacon drippings and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. Deglaze the pot and make the roux. Pour in about ¼ cup of the chicken broth and use a wooden spoon to scrape up all the browned bits (called fond) stuck to the bottom of the pot. These caramelized bits are packed with flavor and will make your soup taste incredible. Let the liquid cook down for about 30 seconds, then sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes until the flour is lightly toasted and starts to smell nutty.
4. Add the remaining liquids and potatoes. Slowly pour in the rest of the chicken broth while whisking constantly to prevent lumps from forming. Add the milk and diced russet potatoes, then stir everything together. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are fork tender and starting to break apart slightly.
5. Blend for creaminess. Use an immersion blender to blend about half of the soup directly in the pot, leaving plenty of chunky potato pieces for texture. If you don't have an immersion blender, carefully transfer 2 to 3 cups of the soup to a regular blender, blend until smooth, then stir it back into the pot.
6. Stir in the cheese and sour cream. Remove the pot from the heat and stir in the shredded sharp cheddar cheese and sour cream until everything is melted and smooth. Stir in half of the cooked bacon, then season with salt, black pepper, and smoked paprika. Taste and adjust the seasoning as needed.
7. Serve hot with all the toppings. Ladle the baked potato soup into bowls and top each one with extra shredded cheddar, a dollop of sour cream, the remaining crispy bacon, and sliced green onions or fresh chives. Serve immediately while it's hot and creamy.
Hint: Don't skip the partial blending step. Blending half the soup creates a thick, creamy base while keeping enough chunky potato pieces to make it feel hearty and satisfying. If you blend it all, it turns into mashed potato soup, which is a different vibe entirely.
My Top Tips for Baked Potato Soup
The biggest mistake people make with potato soup is not cooking the potatoes long enough. You want them fork tender and starting to fall apart at the edges, which is what creates that thick, creamy texture. If you pull them off the heat while they're still firm, the soup will be thin and watery.
Gold Tip: Let the soup sit for 10 minutes after you turn off the heat before serving. As it sits, the potatoes continue to absorb liquid and the soup thickens up beautifully. If it gets too thick after sitting, just add a splash of milk or broth to loosen it back up.
Little Moments in the Kitchen
I first made this baked potato soup on a cold Saturday afternoon when Olivia came home from a friend's house soaking wet from playing in the rain. She walked in shivering and asked if we had anything warm to eat. I threw this soup together while she changed into dry clothes, and by the time she came back downstairs, the whole kitchen smelled like bacon and cheese.
She sat at the counter watching me ladle it into bowls and top it with all the fixings, and when I handed her a bowl, she took one spoonful, paused, and said, "Mom, this tastes like the soup from that restaurant we went to, but better." She ate two full bowls and asked if we could make it again the next week. Now every time it rains or gets cold outside, she requests "the potato soup with all the stuff on top."
If you love easy, one-pot comfort food that the whole family devours, my Crack Chicken Noodle Soup is another cozy favorite that never lasts more than a day in our house.
Substitutions for Baked Potato Soup
Vegetarian: Use vegetable broth instead of chicken broth and skip the bacon. Cook the onions in 2 tablespoons of butter or olive oil instead of bacon drippings. You can add smoked paprika or liquid smoke to the soup for that smoky flavor.
Dairy-free: Use unsweetened almond milk or oat milk instead of whole milk, and skip the sour cream and cheddar cheese. You can stir in nutritional yeast for a cheesy flavor or use dairy-free cheese alternatives.
Lighter version: Use 2% milk or half-and-half instead of whole milk, and reduce the cheese to 1 cup. Use turkey bacon instead of regular bacon to cut down on fat. The soup will be a little thinner but still delicious.
No sour cream: Use full-fat Greek yogurt instead of sour cream. It has the same tangy flavor and creamy texture. You can also use cream cheese, but add it slowly and stir constantly so it melts smoothly.
Add protein: Stir in 2 cups of shredded rotisserie chicken or cooked ham in the last 5 minutes of cooking to make this a heartier, more filling meal. For another protein-packed soup, my Zucchini Noodle Chicken Alfredo is a lighter option that's just as satisfying.
Variations on Baked Potato Soup
Loaded: Add 1 cup of frozen broccoli florets in the last 5 minutes of cooking for a broccoli cheddar baked potato mashup. Top with extra bacon, cheese, sour cream, and sliced jalapeños for a fully loaded experience.
Instant Pot version: Sauté the bacon, onions, and garlic directly in the Instant Pot using the sauté function. Add the flour, then the broth, milk, and potatoes. Seal the lid and cook on high pressure for 8 minutes, then quick release. Blend, stir in cheese and sour cream, and serve.
With ham: Use diced ham instead of bacon for a slightly sweeter, less smoky flavor. This is a great way to use up leftover holiday ham.
Spicy: Add 1 diced jalapeño when you sauté the onions, or stir in ¼ teaspoon of cayenne pepper with the other seasonings. Top with sliced jalapeños and a drizzle of hot sauce for extra heat.
For another hearty, veggie-forward meal that's perfect for cold nights, my Mediterranean Chicken Zucchini Bake is a one-pan wonder that's just as comforting.
Equipment for Baked Potato Soup
Large pot or Dutch oven: You need at least a 5-quart pot to hold all the soup without overflowing. A Dutch oven is ideal because it holds heat evenly and prevents scorching on the bottom.
Immersion blender: This makes blending the soup so much easier because you can blend it right in the pot without transferring hot liquid. If you don't have one, a regular blender works, just be very careful with the hot soup.
Sharp knife and cutting board: For dicing the potatoes, onions, and bacon. Uniform potato pieces ensure everything cooks at the same rate.
Whisk: Essential for incorporating the flour into the bacon drippings and preventing lumps when you add the broth.
Storage Tips for Baked Potato Soup
- Fridge: Store baked potato soup in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, so add a splash of milk or broth when reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. You can also microwave individual portions for 2 to 3 minutes, stirring halfway through.
- Freezing: You can freeze this soup for up to 3 months, but the texture of the potatoes may change slightly when thawed. They can become a little grainy. If you plan to freeze it, undercook the potatoes slightly so they don't get mushy when reheated.
- Make-ahead: You can make this soup a day ahead and store it in the fridge. Reheat it on the stovetop, adding a little extra milk if it's too thick, and the flavors will be even better after sitting overnight.
Olivia's Tip for Baked Potato Soup
"Put extra cheese on top, like way more than you think you need, and then stir it in so it gets all melty. It's way better that way." Olivia has been doing this since the first time I made this soup, and honestly, she's completely right. A huge handful of shredded cheddar stirred into your individual bowl right before eating makes every spoonful extra gooey and cheesy.
FAQ about Baked Potato Soup
What is in baked potato soup?
Baked potato soup is made with russet potatoes, chicken broth, milk, bacon, sharp cheddar cheese, sour cream, and onions. It's typically thickened with a simple flour roux and topped with extra bacon, cheese, sour cream, and green onions, just like a loaded baked potato.
What are common mistakes making potato soup?
The biggest mistakes are not cooking the potatoes long enough (which leaves the soup thin and watery), using the wrong type of potatoes (waxy potatoes don't break down and thicken the soup), and adding the cheese while the soup is still boiling (which makes it grainy and clumpy). Always add cheese and sour cream off the heat.
What is the secret to the best potato soup?
The secret is using starchy russet potatoes and blending about half of them to create a naturally thick, creamy base without needing tons of cream. Cooking the onions in bacon drippings also adds incredible depth of flavor, and stirring in the cheese and sour cream at the end keeps the soup silky smooth.
What is the healthiest soup you can eat?
The healthiest soups are typically broth-based with lots of vegetables, lean protein, and minimal added fats or sodium. While baked potato soup is comfort food and not the lightest option, you can make it healthier by using turkey bacon, low-fat milk, and less cheese. For a lighter option, my Double Bean Mediterranean Salad is packed with fiber and plant-based protein.
Conclusion
This baked potato soup is hands down one of the coziest, most comforting bowls of soup I make on a regular basis. It's creamy, loaded with all the classic baked potato toppings, and comes together in about 45 minutes with minimal effort. Whether you're feeding a crowd, meal prepping for the week, or just need something warm and satisfying on a cold night, this soup delivers every single time.
If you're building out your comfort food recipe collection, my Crack Chicken Noodle Soup is another creamy, indulgent favorite worth bookmarking. And if you want to explore even more classic baked potato soup variations and reader tips, this collection on Allrecipes has hundreds of reviews and helpful modifications from home cooks. Happy cooking, friends!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked Potato Soup:
📖 Recipe
Creamy Loaded Baked Potato Soup
Ingredients
Equipment
Method
- In your large pot, cook the [bacon] over medium heat. Olivia loves watching the bubbles! Once it's crispy and brown, scoop it out onto a paper towel, but make sure to leave about 2 tablespoons of those delicious bacon drippings in the pot for flavor.
- Add the [yellow onion] to the bacon fat. Sauté until soft and translucent, usually about 5 minutes. Stir in the [garlic] for just a minute until the whole kitchen smells amazing.
- Sprinkle the [all-purpose flour] over the onions. Give it a good whisk for 1-2 minutes. This is where we build the "bones" of our creamy soup!
- Slowly pour in the [chicken broth] and [whole milk], whisking constantly so we don't have any lumps. Stir in the [russet potatoes]. Bring it to a boil, then turn the heat down and let it simmer for 15-20 minutes. You'll know it's ready when the potatoes are fork-tender.
- Now for the fun part! Use your immersion blender to blend about half of the soup. I like to leave plenty of potato chunks in there for that "loaded" feel.
- Remove the pot from the heat. Stir in the [sharp cheddar cheese], [sour cream], [salt], [black pepper], and [smoked paprika]. Stir until it's a silky, cheesy dream. Fold in half of your crispy bacon bits.
- Ladle the soup into bowls. Olivia's favorite job is "The Topping Station", she adds the extra [bacon], a little more cheese, and a sprinkle of [fresh chives] to every bowl!
Nutrition
Notes
- Potatoes: I highly recommend Russet potatoes; they have the perfect starch content to make the soup naturally thick.
- Vegetarian Option: You can skip the bacon and use butter to sauté the onions, along with vegetable broth.
- Storage: This tastes even better the next day! Store in an airtight container for up to 4 days. If it gets too thick in the fridge, just add a splash of milk when reheating.
- Olivia's Tip: "Always add a little extra cheese at the very end so you get those long cheesy strings when you lift your spoon!"
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