When it comes to hearty, soul-warming comfort food, few dishes rival the creamy richness of baked potato soup. This easy baked potato soup is everything you love about a fully loaded baked potato — bacon, cheese, sour cream, and tender potatoes — all blended into one comforting bowl. Whether you’re feeding a hungry family or prepping for a chilly weeknight dinner, this cozy classic delivers big flavor with minimal fuss.
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Creamy, Hearty, and Loaded with Flavor
This baked potato soup is beloved for its simple ingredients and bold, satisfying taste. It’s thick without heavy cream, thanks to the natural starch from russet potatoes and a bit of flour. The bacon adds smoky depth, while cheddar and sour cream bring in that iconic baked potato richness. If you’re looking for a recipe that’s both easy and comforting, this is the baked potato soup you’ll keep coming back to.
What You’ll Need for the Perfect Baked Potato Soup
• Bacon: Adds a smoky, savory base flavor. Bacon grease is used instead of oil for sautéing.
• Sweet Onion: Brings mild sweetness and depth to the soup.
• Russet Potatoes: Starchy and ideal for thickening the soup naturally.
• All-Purpose Flour: Helps thicken the soup without making it too heavy.
• Whole Milk: Adds creaminess without the richness of heavy cream.
• Chicken Broth: Enhances the savory depth of the base.
• Garlic: Boosts the overall flavor and warmth.
• Sharp Cheddar Cheese: Melts beautifully for cheesy flavor in every bite.
• Sour Cream: Brings tang and that classic baked potato taste.
• Scallions: Add freshness and a pop of color for garnish.
• Salt & Pepper: Essential for seasoning and balance.
Smart Ingredient Swaps and Additions
• Yukon Gold Potatoes: For a creamier texture, these are a great alternative to russet.
• Vegetable Broth: Use in place of chicken broth for a vegetarian version.
• Greek Yogurt: Can replace sour cream for a lighter, protein-rich twist.
• Turkey Bacon: A leaner alternative to traditional bacon.
• Dairy-Free Options: Swap milk with oat or almond milk, and use plant-based cheese and yogurt.
How to Make Baked Potato Soup Step by Step
- Cook the Bacon
Cut the bacon into pieces using kitchen shears. Cook it in a soup pot over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and leave about 2 tablespoons of bacon grease in the pot. - Sauté the Onion
Add chopped sweet onion to the bacon fat. Sauté for 5 minutes until soft and fragrant. - Add Flour and Milk
Stir in the flour and cook for 1 minute to eliminate the raw taste. Slowly whisk in the whole milk to dissolve the flour completely and create a smooth base. - Add Potatoes, Garlic, and Broth
Stir in diced russet potatoes, minced garlic, and chicken broth. Scrape up any browned bits from the pot for added flavor. - Simmer the Soup
Increase the heat until the soup is nearly boiling, then reduce to a gentle simmer. Cover loosely with a lid and cook for 20 minutes, or until the potatoes are very tender. - Mash and Enrich
Use a potato masher to mash some of the cooked potatoes directly in the pot for a heartier texture. Stir in sour cream, most of the shredded cheddar, and most of the cooked bacon. - Final Touches
Season generously with salt and pepper. Ladle into bowls and top each with reserved bacon, cheddar, and chopped scallions.
Tips for the Best Baked Potato Soup Every Time
• Salt is Key: Potatoes need plenty of seasoning. Taste and adjust the salt at the end.
• Don’t Skip the Mash: Lightly mashing the potatoes gives the soup its thick, hearty texture.
• Grate Your Cheese Fresh: It melts better and adds more flavor than pre-shredded.
• Low and Slow Reheating: Prevents the soup from sticking or becoming overly thick when reheating.
• Adjust Consistency: If the soup thickens too much, stir in extra broth until you reach the desired consistency.
What to Serve with Baked Potato Soup + Creative Variations
• Perfect Pairings: Serve with sourdough, crusty bread, or cheesy garlic bread for a filling meal.
• Side Salad: A light mixed greens salad with vinaigrette balances out the richness.
• Spicy Kick: Add cayenne pepper or red pepper flakes for heat.
• Protein Boost: Stir in shredded rotisserie chicken or diced ham.
• Vegetarian Version: Skip the bacon and use veggie broth; top with sautéed mushrooms or crispy onions.
• Make It Gluten-Free: Use a cornstarch slurry instead of flour to thicken the soup.
Why This Baked Potato Soup is a Fall Favorite
With its thick, creamy texture and layers of flavor, this baked potato soup is the ultimate fall and winter dish. It’s perfect for batch cooking, reheats like a dream, and satisfies every craving for cozy, comfort food. The recipe skips baking the potatoes, saving time without compromising taste — and thanks to simple pantry staples, you likely have everything on hand already.
Whether you’re curled up on a rainy day or prepping for a weekend dinner, this baked potato soup brings all the warmth of home-cooked goodness in just one pot.
Wrapping Up a Bowl of Comfort
If you’re looking for a dependable, cozy recipe that everyone will love, this baked potato soup is the answer. It’s the perfect one-pot meal that transforms humble pantry staples into a creamy, hearty, and soul-satisfying dish. From the crispy bacon and sharp cheddar to the silky potatoes and tangy sour cream, every spoonful delivers comfort in its most delicious form. Whether you’re serving it on a cold winter evening or prepping meals for the week, this baked potato soup is guaranteed to hit the spot — and maybe even become a family favorite.
Frequently Asked Questions About Baked Potato Soup
Can I make baked potato soup ahead of time?
Absolutely. This baked potato soup holds up well in the fridge for up to 4 days. The flavors even deepen overnight. Just store it in an airtight container and reheat gently over low heat, adding a splash of chicken broth if it thickens too much.
Can I freeze baked potato soup?
Yes, but with a small caveat. While this soup can be frozen for up to 3 months, potatoes tend to change texture slightly after freezing and reheating — they may become a bit grainy. It will still taste great, but for best texture, fresh is always better.
How do I make baked potato soup vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth. For added flavor and texture, consider topping it with sautéed mushrooms or smoked paprika. You can also add plant-based cheese and sour cream for a completely dairy-free version.
More Relevant Recipes
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Baked Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This creamy baked potato soup is the ultimate comfort food loaded with crispy bacon, cheddar cheese, sour cream, and tender russet potatoes. It’s an easy, one-pot meal perfect for chilly nights or meal prep.
Ingredients
- 6 strips bacon: adds smoky flavor and richness
- 1/2 medium sweet onion, chopped: adds depth and subtle sweetness
- 4 large Russet potatoes, diced: starch helps thicken the soup
- 1/4 cup all-purpose flour: used to thicken the soup
- 4 cups whole milk: provides a creamy base without heavy cream
- 1 cup chicken broth: adds savory depth to the soup
- 1 clove garlic, minced: enhances the overall flavor
- 3/4 cup grated sharp cheddar cheese (plus extra for topping): provides cheesy richness
- 3/4 cup sour cream (plus more to taste): gives tang and creamy texture
- Chopped scallions (for garnish): adds freshness and color
- Salt & pepper to taste: essential for balancing flavors
Instructions
- Cut the bacon into pieces and cook in a soup pot over medium-high heat until crispy (about 10 minutes). Remove and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
- Add chopped onion to the pot and sauté for 5 minutes until softened.
- Stir in the flour and cook for 1 minute to eliminate the raw taste.
- Gradually whisk in the whole milk until the mixture is smooth and flour is dissolved.
- Add the chicken broth, diced potatoes, and minced garlic. Increase the heat and scrape up any browned bits from the bottom of the pot.
- Once the soup is almost boiling, reduce heat to a simmer, cover loosely with the lid, and cook for 20 minutes until the potatoes are tender.
- Use a potato masher to lightly mash some of the potatoes in the pot, if desired, for a thicker texture.
- Stir in sour cream, most of the cheddar cheese, and most of the cooked bacon. Mix until combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped scallions, remaining cheddar cheese, and bacon.
Notes
- For best results, grate cheddar cheese from a block for better melting and flavor.
- Adjust the soup’s consistency by adding more chicken broth if it becomes too thick.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months, but note that texture may change slightly.
- Reheat gently on low heat and stir often to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
