There’s something absolutely magical about a cozy bowl of Baked Potato Soup: it’s the culinary equivalent of a warm hug, rich and creamy, with layers of savory flavor and a satisfying, stick-to-your-ribs heartiness. Every spoonful delivers the very best of classic comfort cooking, from tender potatoes to crisp bacon and a dollop of tangy sour cream. Whether you’re chasing away a chilly weeknight or looking for a dish that’s guaranteed to please a crowd, this soup delivers on every level. Let’s dive in and make your new favorite pot of soup!

Ingredients You’ll Need

Baked Potato Soup doesn’t ask for anything fancy—just a handful of humble ingredients that work together in perfect, delicious harmony. Each superstar on the list plays a key role in creating the soup’s irresistible taste and luscious, velvety texture.

Russet potatoes: They’re the ideal choice for this soup, breaking down easily to make things extra creamy.
Bacon: Adds a smoky, salty punch that balances the soup’s richness.
Yellow onion: Offers subtle sweetness and depth to the broth base.
Garlic: Just a couple of cloves make the flavors pop.
All-purpose flour: Helps thicken the soup to that dreamy consistency.
Milk: Brings the creaminess—whole milk is best, but you can swap as needed.
Chicken broth: Lightens the soup without diluting flavor; use low-sodium if you prefer.
Sour cream: Swirled in at the end for creaminess and zip.
Cheddar cheese: Melts beautifully for a perfect cheesy finish.
Green onions: Fresh, peppery, and just right for topping.
Salt & pepper: Season boldly to highlight the potatoes and bacon.

How to Make Baked Potato Soup

Step 1: Prep and Cook the Potatoes

Start by peeling and dicing the russet potatoes into bite-sized cubes. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce the heat and simmer until they’re fork-tender—about 12 minutes. Drain and set aside while you work on the other flavor-building steps.

Step 2: Crisp the Bacon

While your potatoes are cooking, chop the bacon into small pieces and fry in a Dutch oven or heavy-bottomed soup pot over medium heat. Cook until the bacon is fully crisp, then transfer it to a paper towel-lined plate, leaving most of the drippings in the pot. This “liquid gold” will layer in smokiness and depth to the whole dish.

Step 3: Sauté Aromatics

Add the diced onion to the bacon fat and cook until soft and translucent—about 4 minutes. Stir in the minced garlic and cook just 30 seconds more, until fragrant. This will form the backbone of your Baked Potato Soup’s savory flavor.

Step 4: Build the Soup Base

Sprinkle the flour over the onion-garlic mixture and stir well, cooking for about one minute to eliminate any raw flour taste. Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps. Turn up the heat and bring everything to a gentle simmer, stirring frequently—watch it thicken and become silken, thanks to the flour roux and creamy milk.

Step 5: Add Potatoes and Finish

Fold the tender potatoes you set aside earlier into the hot soup base. Use a potato masher to smash about half of them against the side of the pot, leaving the rest in chunks for great texture. Stir in most of the cheddar cheese, all of the sour cream, and half of the crispy bacon. Taste and adjust salt and pepper as needed. Let the soup simmer a few minutes longer, then get ready to serve up bowls of pure comfort.

How to Serve Baked Potato Soup

Garnishes

The right toppings take Baked Potato Soup from “yum” to “where has this been all my life?” Heap on extra shredded cheddar, reserved bacon, chopped green onions, a dollop of sour cream, and maybe even a dash of hot sauce or cracked black pepper. The contrast in textures is irresistible!

Side Dishes

For the full comfort-food experience, ladle your soup into big bowls and serve with crusty bread or warm, buttery rolls. Want a lighter touch? A fresh, crisp green salad makes the perfect pairing and balances the richness of the soup beautifully.

Creative Ways to Present

Turn your soup into a wow-worthy centerpiece by serving in bread bowls, or offer a toppings bar so everyone can customize each bowl. Little shot glasses of Baked Potato Soup make an adorable and impressive appetizer for dinner parties or holiday gatherings!

Make Ahead and Storage

Storing Leftovers

Cool the soup completely before transferring to an airtight container. Refrigerate for up to four days—the flavors only get better and more developed as they mingle.

Freezing

Creamy soups like this one can be a bit tricky to freeze, as dairy sometimes separates. If you must freeze, let the soup cool, then transfer to a freezer-safe container and leave some room for expansion. Thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat, warm your Baked Potato Soup over low to medium heat in a saucepan, stirring occasionally. If it’s too thick, add a splash of milk or broth until you reach the perfect consistency. Toppings can be added fresh just before serving.

FAQs

Can I use leftover baked potatoes instead of boiling fresh ones?

Yes! If you have extra baked potatoes on hand, just scoop out the insides, chop or mash them, and stir them directly into the soup base. It’s a great time-saver and adds even deeper baked potato flavor.

Is it possible to make Baked Potato Soup vegetarian?

Absolutely. Skip the bacon and use olive oil or butter to cook the onions and garlic. Swap chicken broth for vegetable broth, and consider roasted mushrooms or smoked paprika for an extra punch of flavor.

Can I lighten up the soup without sacrificing creaminess?

You can use low-fat milk, reduced-fat sour cream, and even turkey bacon if you like. Greek yogurt can also take the place of sour cream and bring a tangy richness with fewer calories.

What can I do if my soup ends up too thick?

No worries—just add a bit more milk or broth, then heat gently while stirring. It’s an easy fix that won’t dull the signature flavors.

Is Baked Potato Soup gluten free?

The classic recipe uses flour, but you can swap it for a gluten-free all-purpose blend or even cornstarch mixed with a little cold milk to thicken without any gluten.

Final Thoughts

There you have it: a memorable Baked Potato Soup that’s as comforting as a day spent in cozy socks. Whether it’s for family dinner or your next gathering with friends, I hope this recipe finds its way into your regular rotation and becomes as treasured in your kitchen as it is in mine. Give it a try—you’ll taste the love in every spoonful!

Baked Potato Soup Recipe