If you have ever craved a warm, hearty bowl that feels like a cozy hug on a chilly day, this Baked Potato Soup Recipe is about to become your new go-to comfort food. It combines creamy mashed potatoes, smoky bacon, sharp cheddar cheese, and just the right balance of spices, creating a irresistibly rich and satisfying soup. Every spoonful bursts with flavor and texture, making it an ideal dish for lunch, dinner, or anytime you want something both simple and special. With familiar ingredients that come together so effortlessly, this soup quickly becomes a favorite for sharing around the table or curling up with a good book.
Ingredients You’ll Need
The ingredients for this Baked Potato Soup Recipe are straightforward but each plays a crucial role in building its delicious depth, creaminess, and the perfect amount of savory punch. These basics lend the soup its signature comforting character that feels indulgent without being fussy.
- Russet potatoes: The star ingredient—baked then mashed to provide a creamy, hearty base.
- Bacon: Adds irresistible smoky crunch and flavor complexity.
- Onion: Brings subtle sweetness and aromatic depth when sautéed.
- Garlic: A small but essential punch that enhances overall savoriness.
- All-purpose flour: Works as a thickening agent for that perfectly creamy texture.
- Whole milk: Contributes richness and smoothness to the soup.
- Chicken broth: Adds warmth and umami, balancing the creaminess.
- Sour cream: Lends tangy creaminess and depth to the soup’s flavor.
- Sharp cheddar cheese: Melts into gooey goodness, giving the soup a classic cheesy finish.
- Salt and black pepper: Essential seasoning that enhances all the flavors.
- Smoked paprika (optional): Adds a subtle smoky spice for a little extra warmth.
- Green onions and extra cheese: Perfect for garnish, adding freshness and extra flavor when serving.
How to Make Baked Potato Soup Recipe
Step 1: Bake and Prepare the Potatoes
Begin by baking your russet potatoes at 400 degrees Fahrenheit for about 50 to 60 minutes until they’re tender all the way through. Once they’re cooled enough to handle, scoop out the fluffy insides and roughly mash them. This step creates the creamy, hearty potato base that makes this soup feel so comforting and filling.
Step 2: Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy and golden. The crispy bacon adds smoky flavor and crunch that balances the creamy base. Set the bacon aside with a slotted spoon but leave a tablespoon of the rendered bacon fat in the pot to build flavor in the next steps.
Step 3: Sauté Onion and Garlic
Add diced onion to the pot with the bacon fat and cook for 3 to 4 minutes until softened and fragrant. Then add the minced garlic and cook for another 30 seconds to release its aroma. The onion and garlic form an aromatic foundation that enriches the soup.
Step 4: Make the Roux
Sprinkle in the all-purpose flour and stir constantly for about a minute to cook out the raw flavor. This forms a thickening base for the soup so it’s luxuriously creamy and smooth rather than runny.
Step 5: Add Liquids and Simmer
Gradually whisk in the whole milk and chicken broth, stirring continuously until smooth. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring frequently. This step helps the soup to thicken and develop flavor as the liquids combine with the roux.
Step 6: Combine Potatoes and Finish Soup
Add the mashed potatoes, sour cream, sharp cheddar cheese, salt, pepper, and smoked paprika to the pot. Stir until the cheese melts and the soup is creamy and heated through. Taste and adjust seasoning if needed before serving. This final step brings together all the rich, tangy, smoky, and cheesy notes that make this Baked Potato Soup Recipe truly special.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishing your soup isn’t just about looks—it’s about layering in texture and contrast. Crisp bacon bits provide a crunchy counterpoint while chopped green onions add freshness and a mild bite. A sprinkle of extra shredded cheddar cheese on top makes every spoonful cheesy and indulgent.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls, perfect for dipping into the creamy goodness. A simple green salad or steamed vegetables offer a light and fresh balance to the richness of the soup, rounding out your meal beautifully.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out baked potato skins as edible bowls—everyone loves an extra dose of potato delight! You can also offer a toppings bar with extras like chives, sour cream dollops, shredded cheese, and crumbled bacon so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain freshness and flavors. When you reheat, stir occasionally to keep the creamy texture intact.
Freezing
You can freeze this soup, but note that the texture might change slightly due to the dairy and potatoes. Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating to preserve as much creaminess as possible.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking and uneven heating. Adding a splash of milk or broth can help revive the soup’s smooth consistency if it has thickened too much.
FAQs
Can I use leftover baked potatoes for this soup?
Absolutely! Leftover baked potatoes work perfectly and can save you prep time while still giving you that rich, authentic potato flavor in the soup.
Is this Baked Potato Soup Recipe gluten-free?
It can be made gluten-free by using gluten-free flour instead of all-purpose flour for thickening, keeping all the other delicious elements the same.
How can I make this soup vegetarian?
Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic the smoky bacon flavor.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream and adds a similar tangy creaminess with the bonus of extra protein.
Can I make this soup ahead for a party?
Yes! This soup holds up well and tastes even better after resting. Just prepare it fully, refrigerate, and gently reheat before serving, topping with fresh garnishes at the last minute.
Final Thoughts
I hope you feel inspired to give this Baked Potato Soup Recipe a try soon. It’s the perfect way to turn simple ingredients into a bowl of pure comfort that feels like a warm hug from the inside out. Whether for a family dinner, a cozy night in, or sharing with friends, this soup never disappoints. Enjoy every creamy, cheesy, and salty spoonful—you deserve it!
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Baked Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This creamy and comforting Baked Potato Soup features tender baked russet potatoes blended into a rich, cheesy broth with crispy bacon, garlic, and onions. Perfect for warming up on chilly days, it’s loaded with classic flavors and topped with green onions and extra cheese for an irresistible finish.
Ingredients
Potatoes
- 4 large russet potatoes (baked and scooped)
Soup Base
- 4 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Garnish
- Chopped green onions
- Extra shredded cheddar cheese
Instructions
- Bake the Potatoes: Preheat your oven to 400°F and bake the whole russet potatoes for 50–60 minutes until fork-tender. Allow them to cool slightly, then scoop out the insides and roughly mash. Set aside for later use.
- Cook the Bacon: In a large pot or Dutch oven set over medium heat, add the chopped bacon and cook until it becomes crispy. Use a slotted spoon to remove the bacon and set it aside, keeping about 1 tablespoon of the bacon fat in the pot.
- Sauté Onions and Garlic: Add the diced onion to the pot with the bacon fat and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, releasing its aroma.
- Add Flour: Sprinkle the flour over the cooked onion and garlic mixture and cook for about 1 minute, stirring constantly to form a light roux and prevent lumps.
- Incorporate Liquids: Gradually whisk in the whole milk and chicken broth, stirring continuously until the mixture is smooth and combined.
- Simmer the Soup Base: Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently to thicken slightly.
- Add Potatoes and Dairy: Stir in the mashed baked potatoes, sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if using. Keep stirring until the cheese melts and the soup becomes creamy and heated through.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle the hot soup into bowls and garnish with the crispy bacon, chopped green onions, and extra shredded cheese. Serve immediately and enjoy!
Notes
- For a smoother texture, you can blend part or all of the soup using an immersion blender.
- Leftover baked potatoes can be used to save time.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Feel free to add extra toppings like sour cream or chopped chives for more flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
