Baked Potato Soup is a creamy and comforting dish that warms you up from the inside out. It features soft, tender potatoes mixed into a rich, cheesy broth that’s both hearty and satisfying. Crispy bacon bits, green onions, and a dollop of sour cream on top add extra layers of flavor and texture that make every bite delightful.
I love making this soup on chilly days when I want something cozy and filling without too much fuss. It’s one of those dishes that feels like a big, warm hug in a bowl. I usually sneak in extra cheese because, well, cheese makes everything better! Plus, the crispy bacon sprinkled on top gives it a fun crunch that everyone always asks for.
My favorite way to serve baked potato soup is with some crusty bread or a simple side salad to keep it balanced. It’s perfect for a relaxed dinner or even a weekend lunch when you want to treat yourself. If you have leftovers, they taste amazing the next day, so I like to make a big pot and enjoy it for a couple of meals.
Key Ingredients & Substitutions
Russet potatoes: These are best because they are starchy and give that fluffy, creamy texture. You could try Yukon Gold for a slightly creamier, buttery flavor if you like.
Bacon: Adds great crunch and smoky flavor. For a vegetarian option, skip it or use smoked paprika for a similar taste without meat.
Cheddar cheese: Sharp cheddar gives the soup a nice tang. You can swap for Monterey Jack or Colby if you want a milder cheese.
Half-and-half or cream: This makes the soup rich and smooth. If you want to cut calories, you can use whole milk, but the soup will be less creamy.
How Do You Get the Soup Thick and Silky?
The key to a thick, silky soup is making the roux with butter and flour.
- Melt butter, cook onions and garlic, then add flour and stir well. Cooking the flour a few minutes removes its raw taste and helps thicken the soup.
- Slowly whisk in broth to avoid lumps.
- Simmer until it slightly thickens before adding potatoes and cream.
- Mash some potatoes in the soup for extra creaminess, but leave chunks for texture.
Patience in this step makes all the difference for a comforting, smooth soup with the perfect thickness.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for cooking the soup evenly and holding all the ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – helps mash some potatoes for creamy texture while keeping chunks.
- Chef’s knife and cutting board – for chopping onions, garlic, and green onions easily.
- Measuring cups and spoons – to get the right amounts of broth, flour, and cream.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different protein boost and flavor.
- Add roasted garlic instead of raw for a sweeter, milder garlic taste.
- Mix in chopped broccoli or corn for extra veggies and color.
- Top with shredded pepper jack cheese instead of cheddar for a little spicy kick.
How to Make Baked Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, washed and pierced with a fork
- 6 slices of bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- Salt and pepper to taste
- 3 green onions, chopped (for garnish)
- Sour cream for serving (optional)
How Much Time Will You Need?
This recipe takes about 1 hour and 20 minutes total. About 1 hour is needed for baking the potatoes until tender, plus around 20 minutes for preparing and cooking the soup on the stove.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place the whole russet potatoes directly on the oven rack and bake until they are soft when pierced with a fork, about 1 hour. Once done, let them cool a bit, peel off the skins, and dice the potatoes. Set aside.
2. Cook the Bacon and Vegetables:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Remove the bacon and crumble it, leaving about 1-2 tablespoons of the bacon fat in the pot. Add the butter to the pot with the bacon fat. When melted, add the chopped onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for another 1 minute, until fragrant.
3. Make the Soup Base:
Sprinkle the flour over the onion and garlic mixture and stir well to combine. Keep stirring and cook for 2 to 3 minutes to get rid of the raw flour taste. Slowly whisk in the chicken broth, making sure there are no lumps. Bring this mixture to a simmer and cook until it thickens slightly, about 5 minutes.
4. Add Potatoes and Finish the Soup:
Add the diced baked potatoes to the pot. Use a potato masher or immersion blender to mash some of the potatoes, but leave others chunky for a good texture. Stir in half-and-half or cream and shredded cheddar cheese until the cheese melts into the soup. Season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes until hot and thickened the way you like.
5. Serve and Garnish:
Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, chopped green onions, and a dollop of sour cream if you like. Enjoy your warm, creamy bowl of baked potato soup!
Can I Use Frozen Potatoes for This Soup?
It’s best to use fresh baked potatoes for the best texture and flavor. If you have frozen cooked potatoes, thaw them completely and drain any excess moisture before adding to avoid watery soup.
Can I Make This Soup Ahead of Time?
Yes! Make the soup up to 2 days in advance and store in the refrigerator. Reheat gently on the stove, adding a splash of broth or cream if it’s too thick.
How Do I Make This Soup Vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic the smoky flavor bacon provides.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often to keep it creamy and smooth.
