Get ready for the ultimate bowl of comfort with this Baked Potato Soup Recipe—a creamy, hearty, and flavorful dish that captures everything you love about a loaded baked potato, only now in the coziest soup form! Think golden russet potatoes, crispy bacon, melty cheddar cheese, and a swirl of sour cream in every spoonful. Whether you’re dreaming of warm wool socks and a soup-filled evening or just need an easy way to feed a hungry crowd, this is the recipe you’ll want to keep close. Let’s dive in and turn simple kitchen staples into a show-stopping soup!

Ingredients You’ll Need

Ingredients You’ll Need

At the heart of this Baked Potato Soup Recipe are everyday ingredients that each bring something special to the table—earthy potatoes create body, smoky bacon adds depth, and sharp cheddar finishes things off with cheesy goodness. It’s an irresistibly simple lineup that makes this soup shine with both flavor and comfort.

Russet potatoes: The starchy superstar behind the soup’s creamy texture; bake them for extra deep flavor.
Bacon: Adds bold, smoky crunch throughout—plus the drippings infuse the base with irresistible richness.
Yellow onion: Sautéed until golden, it sweetens and rounds out the flavor profile beautifully.
Garlic: Those three cloves brighten every simmering bite with a savory punch.
Unsalted butter: For silky richness and to anchor your roux—nothing beats the real thing here!
All-purpose flour: Helps thicken the soup to classic, rib-sticking consistency.
Whole milk: Creamy, but not too heavy; it’s the key to luscious soup without needing actual cream.
Chicken broth: Adds subtle depth and savory undertones—homemade or store-bought both work.
Cheddar cheese: Melts into tangy perfection, ensuring every spoonful is loaded with flavor.
Sour cream: Brings a cool tang, balancing out all the richness and making the soup extra silky.
Salt and black pepper: Simple seasonings, crucial for coaxing out every layer of deliciousness.
Smoked paprika (optional): Just a pinch creates subtle, smoky complexity—highly recommended for extra depth.
Green onions: These add fresh pop and vibrant color right before serving—don’t skip the garnish!
Extra cheese and sour cream for topping: For turning every bowl into a decadent baked potato experience.

How to Make Baked Potato Soup Recipe

Step 1: Crisp the Bacon

Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. You want all those savory pieces to become golden and crispy—this not only creates bite-sized bursts of smokiness, but also gifts you the ultimate base flavor, since you’ll keep some of those glorious drippings in the pot. Once cooked, scoop out the bacon with a slotted spoon and set aside, reserving about two tablespoons of the flavorful fat.

Step 2: Sauté Onion and Garlic

Add the diced onion directly into the hot bacon drippings. Cook, stirring frequently, until the onion turns soft, translucent, and smells sweetly aromatic (about 5 minutes). Toss in minced garlic and let it cook for another minute or two, just until it’s fragrant—your kitchen will already start to smell amazing.

Step 3: Build the Roux

Melt the butter into the onion and garlic mixture. Sprinkle the flour over the top, stirring and cooking constantly for about 2 minutes. This is your moment to let the flour gently toast and lose its raw flavor, which is the building block for that supremely creamy texture.

Step 4: Add Liquids and Simmer

Slowly whisk in the whole milk and chicken broth, making sure to go gradually so the mixture stays ultra-smooth. Let it come up to a gentle simmer and cook for 5 to 7 minutes as it thickens into a velvety soup base—the anticipation is real!

Step 5: Potatoes and Bacon Go In

Stir in the diced baked potatoes and about half the cooked bacon (save the rest for garnish!). This is when the soup really transforms—if you love a chunkier texture, leave most potatoes as they are, or use a potato masher or immersion blender to blend a portion right in the pot.

Step 6: Cheese, Sour Cream, and Seasonings

With the soup base hot, sprinkle in the shredded cheddar cheese and dollop in the sour cream. Stir gently until everything melts together in one uniform, glossy soup. Finish by seasoning with salt, black pepper, and smoked paprika if using. Let it simmer for 5 more minutes to meld the flavors completely.

Step 7: Serve It Up!

Right before serving, give the soup a final taste adjustment if needed, then ladle it hot into bowls. Top each serving with the reserved bacon, green onions, extra cheddar, and a spoonful of sour cream for classic baked potato vibes.

How to Serve Baked Potato Soup Recipe

Garnishes

The magic of this Baked Potato Soup Recipe truly comes alive with the right toppings. Sprinkle crisp bacon, chopped green onions, extra cheddar, and a dollop of sour cream over each bowl for that loaded baked potato finish—you get color, crunch, tang, and a touch of decadence with every bite.

Side Dishes

Pair your piping hot bowl with a crunchy green salad or a basket of warm, crusty bread for dipping (trust me, you’ll want to sop up every last drop). For extra comfort, a side of steamed broccoli or a simple apple slaw also works beautifully alongside.

Creative Ways to Present

Hosting a cozy gathering? Try serving this soup in individual bread bowls or tiny mugs as an appetizer. You can also set up a DIY toppings bar, letting everyone customize their soup with fun extras like caramelized onions or pickled jalapeños. Every bowl becomes a mini masterpiece!

Make Ahead and Storage

Storing Leftovers

Transfer leftover Baked Potato Soup Recipe to airtight containers and stash in the fridge for up to four days. The flavors get even richer overnight, making lunch the next day an absolute treat!

Freezing

While dairy-based soups can sometimes separate upon freezing, you can absolutely freeze this soup for future cravings. Cool it completely, then portion into freezer-safe containers or bags (leave room for expansion). Thaw in the fridge overnight before gently reheating.

Reheating

Warm the soup over gentle heat on the stove, stirring often to prevent any sticking or scorching—add a splash of milk if it’s become too thick. You can also microwave individual servings, stirring halfway through, for quick and cozy eats in minutes.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply skip the bacon (or use vegetarian bacon) and swap the chicken broth for vegetable broth. You’ll still get loads of flavor thanks to the baked potatoes, onion, garlic, cheese, and sour cream.

Should I peel the potatoes before adding them?

It’s up to you! For a smoother, ultra-creamy soup, peel the potatoes before dicing. If you love more texture and a boost of fiber, leave the skins on for a rustic finish—both ways taste fantastic.

Can I use different types of cheese?

Definitely. While sharp cheddar is classic for a Baked Potato Soup Recipe, you can experiment with smoked gouda, pepper jack, or a blend for extra interest. Just be sure it’s a good melting cheese for that velvety texture.

Is this recipe gluten-free?

It can be! Simply use a gluten-free flour blend or thickener (like cornstarch or arrowroot) in place of all-purpose flour, and double-check that your broth is gluten-free as well.

How can I lighten this recipe?

For a lighter take, you can use 2% milk and reduced-fat sour cream, cut back slightly on the cheese, and swap turkey bacon instead of pork. The soup will still be velvety and satisfying, just a touch less rich.

Final Thoughts

There’s nothing quite like settling in with a bowl of this Baked Potato Soup Recipe—it’s warm, luxurious, and packed with all those familiar flavors you crave. Whether for a chill night in or impressing your favorite people, try it yourself and discover why this soup is destined to become your new comfort food classic!

Baked Potato Soup Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting bowl of creamy Baked Potato Soup loaded with tender potatoes, crispy bacon, and melted cheddar cheese. This hearty soup is perfect for a cozy night in or a gathering with friends.

Ingredients

Scale

Main Ingredients:

4 large russet potatoes, baked and diced (skins removed if desired)
6 slices of bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter

For the Soup Base:

1/4 cup all-purpose flour
4 cups whole milk
2 cups chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)

Garnish:

1/4 cup chopped green onions
Additional shredded cheddar and sour cream for topping (optional)

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Instructions

Cook the Bacon: In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving some drippings.
Sauté Aromatics: Sauté onion until translucent, then add garlic and cook.
Make the Roux: Add butter, then flour to make a roux.
Prepare the Base: Slowly whisk in milk and broth until smooth. Simmer until thickened.
Finish the Soup: Add potatoes, bacon, cheese, and sour cream. Season and simmer.
Serve: Garnish with bacon, green onions, cheese, and sour cream.