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.

The Best Baked Potato Soup Recipe

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

Scale

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

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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