Baked Potato Soup

Why You’ll Love This Recipe

Baked Potato Soup is the ultimate comfort food, rich and creamy with all the flavors of a loaded baked potato. This hearty soup is perfect for chilly evenings, featuring tender chunks of potato, crispy bacon, sharp cheddar cheese, and green onions. It’s satisfying enough to be a full meal and easy to make in just one pot.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

russet potatoes
unsalted butter
yellow onion
garlic
all-purpose flour
chicken broth
whole milk
sour cream
sharp cheddar cheese
salt
black pepper
cooked bacon
green onions

directions

Preheat the oven to 400°F (200°C) and bake the potatoes until tender, about 45-60 minutes. Allow them to cool slightly, then peel and dice.

In a large pot, melt butter over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute.

Sprinkle in the flour and whisk continuously for 2-3 minutes to form a roux.

Slowly whisk in the chicken broth and bring to a simmer, stirring until the mixture thickens slightly.

Add the diced baked potatoes and stir in the milk and sour cream. Simmer gently for 10 minutes, stirring occasionally.

Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.

Stir in the shredded cheddar cheese until melted. Season with salt and black pepper to taste.

Ladle the soup into bowls and garnish with crumbled bacon, extra cheese, and sliced green onions.

Servings and timing

This recipe serves 6.
Preparation time: 15 minutes
Baking time: 45-60 minutes
Cooking time: 20 minutes
Total time: 1 hour 20 minutes

Variations

Use half-and-half or heavy cream for an even richer soup.
Add chopped broccoli or cauliflower for extra vegetables.
Substitute turkey bacon for a lighter option.
Top with a dollop of Greek yogurt instead of sour cream.
Add a pinch of cayenne for a bit of heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently in a pot over low heat, adding a splash of milk if it’s too thick.
Soup can be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

FAQs

Can I make this soup vegetarian?
Yes, simply use vegetable broth and omit the bacon or use a vegetarian substitute.

Do I have to bake the potatoes?
Baking gives the best flavor, but you can boil peeled potatoes if you’re short on time.

Can I use leftover mashed potatoes?
Yes, they work well for a creamier version, just reduce the flour and broth slightly.

Can I use skim milk?
Yes, but the soup will be less creamy.

How do I make it gluten-free?
Use a gluten-free flour blend or cornstarch instead of all-purpose flour.

Is this soup freezer-friendly?
Yes, but the texture may change slightly. Stir well after reheating.

What type of cheese is best?
Sharp cheddar gives the best flavor, but you can also use gouda or Monterey Jack.

Can I make this in a slow cooker?
Yes, cook on low for 4-6 hours after adding sautéed onions, broth, and diced potatoes.

Do I need to peel the potatoes?
Peeling is recommended for a smooth texture, but leaving the skin on adds a rustic touch.

Is it okay to blend the soup?
Yes, for a smoother consistency, blend part or all of the soup before adding toppings.

Conclusion

Baked Potato Soup is the perfect combination of creamy, cheesy, and savory with just the right amount of richness. It’s ideal for cozy nights in and can easily be customized to suit your tastes. Serve it with crusty bread or a salad for a complete and comforting meal that everyone will love.

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