If you’ve ever craved a comforting bowl of hearty, creamy goodness, this Baked Potato Soup Recipe is an absolute must-try. It perfectly captures the cozy warmth of baked potatoes enhanced by crispy bacon, sharp cheddar, and a rich, velvety broth that will hug your taste buds with every spoonful. Whether it’s a chilly evening or just a day when you want something truly satisfying, this soup delivers a burst of flavor and texture that feels like a warm kitchen hug.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that work together beautifully to create a soup that’s creamy, flavorful, and packed with all the best elements of a classic loaded baked potato. Each component has a purpose, from the russet potatoes providing that fluffy base to the crispy bacon adding irresistible crunch and smoky depth.
- Russet potatoes: Their fluffy texture once baked is perfect for creating a smooth yet chunky soup base.
- Bacon: Crisped and chopped to add a smoky, salty bite that complements the creamy broth.
- Small onion: Finely diced for a gentle sweetness and aromatic foundation.
- Garlic: Minced to infuse subtle, savory warmth without overpowering.
- Butter: Adds richness and helps build a silky roux that thickens the soup beautifully.
- All-purpose flour: Blended with butter to form a roux, giving the soup its perfect creamy consistency.
- Milk: Provides creaminess; whole milk works best for richness without heaviness.
- Chicken broth: Boosts the savory depth and keeps the soup light yet flavorful.
- Shredded cheddar cheese: Melts into the soup for that iconic cheesy punch.
- Sour cream: Balances flavors with tangy creaminess and smooth texture.
- Salt and black pepper: Essential seasonings that bring out the natural flavors of all the ingredients.
- Smoked paprika (optional): Adds a subtle smoky warmth for an extra layer of flavor.
- Chopped green onions: Used as a fresh, crisp garnish to brighten each bowl.
How to Make Baked Potato Soup Recipe
Step 1: Cook the Bacon
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until crispy and golden. This not only creates that mouthwatering bacon crunch for topping but also flavors the soup with rich, smoky fat. Once done, scoop out the bacon while leaving a couple tablespoons of the fat in the pot to build your soup base.
Step 2: Sauté Aromatics
Add the finely diced onion to the reserved bacon fat and cook until soft and translucent, about five minutes. Then stir in the minced garlic, cooking it just long enough to awaken its fragrance—around 30 seconds—without letting it burn. This layering of flavors builds the soul of your soup right from the start.
Step 3: Make the Roux
Drop the butter into the pot and let it melt fully, then sprinkle in the flour while whisking continuously. Cooking this mixture for one to two minutes forms a roux, which is the secret to thickening your soup into that luscious, hearty texture. Make sure to whisk constantly to avoid lumps and maintain a smooth base.
Step 4: Add Liquids and Potatoes
Slowly whisk in the milk and chicken broth, stirring continuously until everything is smooth and well combined. Increase the heat to bring the mixture to a gentle simmer before adding your baked potatoes. Crumble or lightly mash the peeled potatoes directly into the pot, creating a beautiful blend of creamy and chunky textures that define this soup.
Step 5: Finish with Cheese and Cream
Mix in the shredded cheddar cheese, sour cream, salt, pepper, and, if you like a smoky twist, some smoked paprika. Let the soup simmer for 10 to 15 minutes, stirring occasionally, until it thickens perfectly and the flavors meld together in harmony. This stage is where everything comes together in a rich, comforting bowl you’ll want to savor.
How to Serve Baked Potato Soup Recipe
Garnishes
The joy of this soup really shines when topped with crispy bacon and chopped green onions. The bacon adds an irresistible crunch and savory punch, while the green onions bring a fresh, mild sharpness that brightens up each spoonful. Feel free to sprinkle on extra cheddar or even a dollop of sour cream for a restaurant-worthy presentation.
Side Dishes
This Baked Potato Soup Recipe pairs beautifully with a crisp green salad or crusty bread, perfect for dipping and soaking up every last drop. You might also try serving it alongside roasted vegetables or warm dinner rolls for a complete, hearty meal that satisfies on all fronts.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini baked potatoes or rustic bread bowls to amp up the comfort factor. You can also portion it into small cups for a cozy appetizer at gatherings. Adding a sprinkle of fresh herbs like chives or parsley can elevate the look and flavor instantly.
Make Ahead and Storage
Storing Leftovers
This soup holds up wonderfully in the fridge for up to three days. Transfer it to an airtight container once cooled, so you can enjoy its rich flavors anytime without losing any of its creamy magic.
Freezing
You can freeze leftover baked potato soup, but keep in mind the texture might change slightly due to the dairy content. Freeze in freezer-safe containers for up to two months and thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup slowly on the stovetop over low heat, stirring frequently to prevent scorching. If it feels too thick, simply add a splash of milk or broth to bring back that silky consistency. Microwave works too—just cover and stir halfway through heating.
FAQs
Can I use regular potatoes instead of russet potatoes?
Russets are ideal for this soup because they become fluffy when baked, which helps achieve the perfect texture. You can use other starchy potatoes, but avoid waxy varieties that stay firm, as they won’t break down as nicely in the soup.
Is it okay to skip the bacon?
Absolutely! While bacon adds fantastic flavor and texture, you can leave it out for a vegetarian version or substitute it with smoked paprika and sautéed mushrooms for that smoky, savory depth.
Can I make this soup dairy-free?
Yes, you can swap out the milk and sour cream for non-dairy alternatives like almond milk or coconut milk and use dairy-free sour cream substitutes. The texture may be slightly different, but it will still be rich and comforting.
How can I make the soup thicker?
If you prefer an extra thick soup, try blending a portion of it with an immersion blender before adding cheese and sour cream. Alternatively, increase the roux slightly by adding more flour during step three for a thicker base.
Can I prepare the baked potatoes ahead of time?
Definitely! Baking the potatoes ahead or even using microwaved potatoes speeds up your cooking process. Just be sure to peel and store them in an airtight container in the fridge if you’re not using them immediately.
Final Thoughts
This Baked Potato Soup Recipe is one of those timeless dishes that feels like a warm embrace from the inside out. It’s easy to make, packed with familiar, comforting flavors, and endlessly adaptable to your preferences. Whether you’re serving it as a cozy family dinner or bringing it to a potluck, it’s bound to become a cherished favorite. So roll up your sleeves, gather your ingredients, and dive into a bowl of pure comforting delight.
Print
Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Nut-Free
Description
This rich and creamy Baked Potato Soup is a comforting American classic made with tender baked russet potatoes, crispy bacon, sharp cheddar cheese, and a velvety broth thickened with a buttery roux. Perfect for chilly days, this stovetop soup is loaded with flavor from sautéed onions and garlic, finished with a touch of smoky paprika and garnished with green onions for freshness.
Ingredients
Soup Base
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups chicken broth
Cheese and Cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Seasonings and Garnish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Chopped green onions for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, releasing their flavors.
- Make Roux: Add the butter and let it melt completely in the pot. Sprinkle in the all-purpose flour and whisk constantly for 1–2 minutes to form a roux, which will thicken the soup.
- Add Liquids: Slowly pour in the milk and chicken broth while whisking continuously to prevent lumps, stirring until the mixture is smooth and begins to thicken.
- Add Potatoes: Crumble or lightly mash the baked potatoes directly into the soup. Stir to combine and break up the potatoes for texture.
- Incorporate Cheese and Cream: Stir in the shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika if using. Simmer gently for 10–15 minutes, stirring occasionally until the soup thickens.
- Adjust and Serve: Taste and adjust seasoning if needed. Serve the soup hot, topped with crispy bacon pieces and chopped green onions for garnish.
Notes
- You can bake the potatoes ahead of time or microwave them for a quicker option.
- For a smoother texture, blend part of the soup before adding the toppings.
- Substitute heavy cream for milk if you want an extra rich soup.
- Use Greek yogurt instead of sour cream for a lighter version.
- This soup can be made nut-free by default using the listed ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
