Why You’ll Love This Recipe
Baked Potato Soup is the ultimate comfort food—creamy, hearty, and loaded with the classic flavors of a loaded baked potato. With chunks of tender potato, crispy bacon, cheddar cheese, and green onions, this soup is a warming and satisfying meal perfect for chilly evenings or casual gatherings. It’s easy to make and even easier to love.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoesbutterall-purpose flouroniongarlicchicken brothmilkheavy creamcheddar cheesebacon (cooked and crumbled)salt and peppergreen onions (chopped)sour cream (optional for topping)
directions
Preheat your oven to 400°F (200°C) and bake the potatoes until tender, about 45-60 minutes. Let them cool slightly, then peel and cube.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.
Stir in the flour to make a roux, cooking for 1-2 minutes until lightly golden.
Gradually whisk in the chicken broth, followed by the milk and heavy cream. Bring to a simmer, stirring constantly.
Add the cubed baked potatoes and cook until heated through. Use a potato masher to break down some of the potatoes for a thicker consistency.
Stir in the shredded cheddar cheese and crumbled bacon, reserving some for garnish. Season with salt and pepper to taste.
Simmer for 10-15 minutes until everything is well combined and creamy.
Serve hot, garnished with extra cheese, bacon, green onions, and a dollop of sour cream if desired.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesBaking time: 45-60 minutesCooking time: 25 minutesTotal time: 1 hour 25 minutes to 1 hour 40 minutes
Variations
Substitute sweet potatoes for a different flavor profile.
Use turkey bacon or vegetarian bacon for a lighter or meatless option.
Add chopped broccoli or corn for extra texture and nutrition.
Replace cheddar with Monterey Jack or pepper jack cheese for a twist.
Include a dash of hot sauce or cayenne for a spicy kick.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat, stirring occasionally, or microwave in short intervals, stirring in between.Freezing is possible, but the texture may change due to the dairy—stir well when reheating.
FAQs
Can I make Baked Potato Soup ahead of time?
Yes, it reheats well and can be made a day or two in advance.
Can I use leftover baked potatoes?
Absolutely, this soup is a great way to use up leftover baked potatoes.
How do I make it thicker?
Mash more of the potatoes or add a bit more flour during the roux step.
Is it gluten-free?
Use a gluten-free flour blend for the roux and ensure all other ingredients are gluten-free.
Can I make this dairy-free?
Use dairy-free milk and cheese alternatives, though it will alter the flavor and texture.
Do I have to peel the potatoes?
No, leaving the skins on adds texture and nutrients, but peeling gives a smoother soup.
What kind of broth is best?
Chicken broth adds richness, but vegetable broth can be used for a vegetarian version.
How can I make it healthier?
Use low-fat milk, reduce the cheese and bacon, or add more vegetables like carrots or celery.
Can I blend the soup?
Yes, for a creamier texture, blend part or all of the soup before serving.
Is this soup freezer-friendly?
Yes, but dairy-based soups may separate upon thawing. Reheat gently and stir well.
Conclusion
Baked Potato Soup is a creamy, comforting bowl of goodness that’s easy to prepare and endlessly customizable. Whether you enjoy it loaded with toppings or keep it simple and classic, it’s sure to become a go-to recipe for cozy nights and satisfying meals.
Print
Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking, sautéing, simmering
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy baked potato soup made with tender potato chunks, bacon, cheese, and topped with green onions and sour cream—a perfect comfort food.
Ingredients
- 4 large russet potatoes (about 2 lb), scrubbed and baked
- 6 slices bacon
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 Tbsp unsalted butter
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup half‑and‑half (or heavy cream)
- 1 cup shredded sharp cheddar cheese
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and pepper, to taste
- 2 Tbsp chopped fresh chives or green onions (for garnish)
- Sour cream, for serving (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Bake potatoes directly on the rack until tender, about 45–60 minutes. Let cool slightly, then peel and chop into bite‑sized cubes.
- In a large pot, cook bacon over medium heat until crisp. Transfer bacon to a paper towel–lined plate, then crumble when cool.
- Discard all but about 2 Tbsp bacon fat from the pot (or use butter) and sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in butter until melted, then whisk in flour to form a roux. Cook 1–2 minutes, stirring continuously.
- Slowly pour in broth while whisking to avoid lumps. Add milk, half‑and‑half, thyme, and season with salt and pepper. Bring to a gentle simmer.
- Add chopped baked potatoes and simmer gently for 10 minutes, stirring occasionally, until soup starts to thicken and potatoes are heated through.
- Stir in shredded cheddar cheese until melted and smooth.
- Serve topped with crumbled bacon, chopped chives or green onions, and a dollop of sour cream if desired.
Notes
- For extra creaminess, blend about 1 cup of the soup and return it to the pot.
- Vegetarian? Replace bacon with sautéed mushrooms or omit entirely and use veggie broth.
- Make‑ahead: Soup keeps well for 2–3 days refrigerated; reheat gently, adding a splash of milk if needed.
- Freeze leftover soup (without dairy toppings); thaw and reheat slowly.