Olivia If there’s one soup I could wrap myself in like a cozy blanket, it’s this baked potato soup. You know those nights when your toes are cold, your soul needs a hug, and dinner needs to feel like a warm childhood memory? That’s what this soup delivers—rich, creamy, hearty goodness with every spoonful. I use real baked potatoes to bring out that nostalgic, oven-roasted flavor you just can’t replicate any other way. Add crispy bacon, melty cheese, and a sprinkle of green onions, and it’s not just dinner—it’s comfort in a bowl.
I’ve made this recipe dozens of times, especially when fall rolls in and my kids come home asking, “Is the soup ready yet?” It’s the one dish they never get tired of, and honestly, neither do I. The texture is dreamy, the flavor is bold but homey, and it’s one of those meals that brings everyone running to the table. Whether you serve it with crusty bread, a crisp side salad, or all on its own, this baked potato soup is going to win hearts and satisfy bellies.
What’s on the Plate
Overview
- Cuisine: American Comfort Food
- Course: Soup / Dinner / Lunch
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 bowls
What’s in Every Bite
- Calories: 420
- Carbs: 35g
- Fats: 24g
- Protein: 14g
- Fiber: 4g
- Sugar: 3g
- Sodium: 680mg
Total Recipe Cost
- Estimated Total Cost: $11.00
- Cost Per Serving: $1.83
- Main Cost Factors: Potatoes, dairy, bacon, cheese
The Story Behind the Flavor
Ah, baked potato soup—an American diner classic that’s been warming hearts since the early 1900s. While potatoes have always been a staple crop, baking them and turning them into soup likely began as a clever way to use up leftovers and create a second meal from one hearty base. Midwestern homes, in particular, turned this into a kitchen favorite, using ingredients already on hand: milk, bacon fat, cheese, and those leftover spuds.
It’s traditionally served in the cooler months, especially in regions where baked potatoes are a common comfort food. Over time, this soup has become a favorite on restaurant menus, potluck spreads, and weekly meal plans for busy families. It’s hearty enough for dinner, nostalgic enough for lunch, and always, always soul-soothing.
Perfect For
- Cozy Family Dinners on Chilly Nights
- When the weather cools down and you’re craving something warm and belly-hugging, this casserole is the ultimate blanket in food form. It turns simple ingredients into something magical — a golden, gooey dish that brings everyone to the table with smiles and second helpings.
- Feeding a Hungry Crowd on a Budget
- Need to stretch those grocery dollars? This dish is a hero. It’s built on budget-friendly pantry staples like potatoes, cheese, and sour cream, but it feeds a crowd like a rockstar. You can easily double or triple the recipe for big family gatherings, church suppers, or weekend meal prep.
- Leftover Potato Magic
- Got leftover baked or boiled potatoes hanging out in the fridge? Give them new life in this casserole! It’s one of my favorite ways to reduce waste and turn yesterday’s side dish into today’s main event. No one will even realize it started as leftovers.
- Potluck or Game Day Dishes
- Whether you’re headed to a tailgate, a potluck, or hosting a game-day get-together, this casserole checks all the boxes. It’s portable, easy to reheat, and seriously crowd-pleasing. Trust me — show up with a bubbling pan of this, and you’ll be the MVP.
- A Make-Ahead, Freezer-Friendly Comfort Meal
- Planning ahead? This casserole is perfect for stashing in the freezer for those nights when cooking just feels like too much. Make it on Sunday, freeze it for later, and pop it in the oven whenever you need a low-effort dinner that tastes like it took all day.
Why You’ll Love This Recipe
If you’re anything like me, you’ve got a soft spot for comfort food — and this baked potato casserole delivers every spoonful with a hug. It’s rich, creamy, hearty, and full of everything we love about loaded baked potatoes… but even better. Here’s why this dish belongs in your regular dinner lineup:
- Ultra Creamy, Rich, and Flavorful
- Every bite is lusciously creamy, packed with velvety textures and deep, savory flavor. Thanks to sour cream, melty cheese, and butter — it’s basically the loaded baked potato of your dreams… in casserole form. Comfort food? Check.
- Built with REAL Baked Potatoes, Not Shortcuts
- This isn’t one of those recipes that leans on instant mixes or canned shortcuts. We’re talking real-deal, oven-baked potatoes that give this casserole that authentic fluffy, hearty texture you just can’t fake. It’s honest food with honest flavor.
- Totally Customizable with Toppings and Mix-Ins
- Whether you’re a bacon-and-cheddar kind of cook or love loading up with green onions, broccoli, or jalapeños, this dish is your blank canvas. Make it meatless, turn up the spice, or pile on the toppings — you can truly make it your own.
- Naturally Gluten-Free (with a Swap, if Needed)
- No flour, no problem. This recipe is naturally gluten-free as long as you double-check your labels on sour cream, cheese, and seasoning blends. It’s a great dish to serve when you’ve got mixed dietary needs at the table — everyone can dig in without worry.
- Quick Enough for Weeknights, Cozy Enough for Sundays
- Even with baking the potatoes, this casserole comes together quicker than you’d think. Prep it ahead, assemble it in minutes, and toss it in the oven. It’s easy enough for a Tuesday but special enough for your lazy Sunday dinner lineup.
Ingredients You’ll Need
Core Ingredients
- 4 large Russet potatoes (baked, peeled, and diced)
- 6 slices bacon (cooked and crumbled)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk (whole milk for creaminess)
- 1 cup chicken broth (or veggie broth)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper, to taste
Optional Add-ins
- Chopped green onions
- Additional shredded cheese
- Hot sauce for a spicy kick
- Crushed crackers for topping
Ingredient Highlights
- Russet Potatoes: Their starchy texture gives the soup that creamy thickness you crave.
- Bacon: Brings smoky, savory depth to the whole dish.
- Cheddar Cheese: Melts like a dream and adds cheesy richness.
- Sour Cream: Gives that slight tang and luscious texture.
- Milk & Broth: Balance the richness and help it all come together smoothly.
Step-by-Step Instructions
- Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork. Bake directly on the rack for 45-60 minutes until fork-tender. Once cool, peel and dice them into chunks. - Cook the Bacon
In a large soup pot or Dutch oven, cook bacon until crisp. Transfer to a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat. - Sauté Onions & Garlic
In the same pot, add diced onions. Cook for 3-5 minutes until soft. Add garlic and sauté another 30 seconds. - Make the Roux
Add butter to the pot. Once melted, sprinkle in flour and whisk constantly for 1-2 minutes to form a thick paste. - Add Milk and Broth
Gradually whisk in milk and broth. Cook over medium heat, stirring until smooth and thickened (about 5-7 minutes). - Add Potatoes & Simmer
Stir in the diced baked potatoes. Let everything simmer for 10 minutes. Use a potato masher to break down some chunks for texture. - Cheese It Up
Stir in cheddar cheese, sour cream, salt, and pepper. Let the cheese melt into that creamy glory. - Top and Serve
Ladle into bowls, top with crumbled bacon, green onions, and extra cheese. Serve warm!
Pro Tips
Want to turn your baked potato soup into next-level comfort food? I’ve got you covered with my go-to kitchen tricks that make this recipe even creamier, easier, and more crave-worthy. These little upgrades go a long way — trust me, I’ve tested every cozy bowlful:
- Bake Your Potatoes Ahead of Time
- Time saver alert! Roast your potatoes a day or two in advance and stash them in the fridge. They’ll peel easier, mash smoother, and cut down your soup-making time dramatically. You’ll feel like a dinner wizard when you’re halfway done before you even start.
- Blend It Just Right
- Want it silky smooth? Grab that immersion blender and let it work its magic. But here’s the tip: only blend about half of the soup if you want the best of both worlds — creamy with little bites of potato left behind. It gives you that spoon-hugging texture without turning it into mashed potatoes in disguise.
- Smoky Cheese = Total Flavor Bomb
- Swap out regular cheddar for smoked gouda if you’re feeling fancy. It melts beautifully and adds that sultry, smoky richness that makes people go, “What’s your secret?” It’s my favorite way to give a classic a gourmet edge.
- Finish with a Splash of Cream
- Just before serving, stir in a splash (or two!) of heavy cream for extra richness. It’s the difference between “Mmm, this is good” and “Oh wow, give me another bowl.” Trust me — don’t skip the cream if you’re going for ultimate indulgence.
Recipe Variations
This baked potato soup is the ultimate blank canvas — comforting, creamy, and begging to be dressed up or down depending on your mood (or what’s hiding in your fridge). Here are some of my favorite remix ideas to keep things exciting:
- Loaded Baked Potato Soup
- Let’s take it over the top, shall we? Stir in sautéed mushrooms for that earthy richness, chopped ham for a salty-sweet bite, or roasted corn to bring a pop of sweetness and texture. You’ll feel like you’re biting into a loaded baked potato from your favorite steakhouse — just with a spoon!
- Vegetarian Comfort Bowl
- Want all the comfort without the meat? Simply skip the bacon and use a rich vegetable broth as your base. For that creamy body and satisfying texture, add roasted cauliflower florets — they blend in beautifully and soak up the flavor like champs. Top with sharp cheddar and scallions, and you’ve got yourself a cozy veggie hug in a bowl.
- Spicy Kick
- Bring the heat, baby! Toss in a pinch of cayenne pepper, or finely dice a fresh jalapeño and sauté it with the onions for a gentle burn that builds. Feeling bold? A splash of hot sauce or some red pepper flakes stirred in right before serving will do the trick. It’s like your favorite potato soup met a spicy taco and they became besties.
- Cheesy Broccoli Potato Soup
- Turn your baked potato soup into a broccoli-cheddar situation by stirring in lightly steamed broccoli florets and a handful of sharp cheddar. It’s a family favorite twist that sneaks in some greens and adds another layer of cheesy comfort.
- Dairy-Free Option
- Need to skip the dairy? Swap out the cream and cheese for coconut milk or a dairy-free creamer, and use nutritional yeast for a cheesy note without the lactose. It stays just as cozy and creamy without the tummy troubles.
Gluten-Free Version
Good news — this soup is almost naturally gluten-free right out of the gate! But let’s make sure you can enjoy every spoonful safely. To keep things gluten-free, simply swap the all-purpose flour used in the roux with your favorite gluten-free flour blend (look for one with xanthan gum for best results). It’ll thicken the soup just like the classic version without anyone missing a beat.
Not a fan of flour blends? No problem! You can skip the roux altogether and thicken the soup at the end with a cornstarch slurry — just whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in once the soup is hot, and let it simmer a few minutes to work its magic.
Everything else in the recipe — potatoes, broth (just double-check the label!), cheese, bacon, and sour cream — is already gluten-free, so you’re in the clear. Just be sure to peek at ingredient labels for any sneaky additives, especially in store-bought broths or shredded cheeses.
Kid-Friendly Version
This baked potato soup is a total winner with kids — especially when you make a few little tweaks to keep it cozy and mild for tiny taste buds. First, skip the green onions and any spicy mix-ins (looking at you, cayenne or peppery cheeses). Instead, go heavy on the mild shredded cheddar or a creamy cheese blend. Kids love that gooey, melty cheese moment in every bite!
For little ones who are texture-sensitive or picky about chunks, simply use an immersion blender or a countertop blender to purée the soup until it’s silky-smooth. It turns into a cheesy, potato-rich version of liquid gold — think “grown-up baby food,” in the best way.
Serve it with soft dinner rolls or warm breadsticks for dunking (bonus points if they’re shaped like animals — yes, it works every time!). You can even offer fun toppings like crumbled bacon bits, extra cheese, or a tiny dollop of sour cream so they can play “chef” at the table.
Baked Potato Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork. Bake directly on the rack for 45-60 minutes until fork-tender. Once cool, peel and dice them into chunks.
- In a large soup pot or Dutch oven, cook bacon until crisp. Transfer to a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat.
- In the same pot, add diced onions. Cook for 3-5 minutes until soft. Add garlic and sauté another 30 seconds.
- Add butter to the pot. Once melted, sprinkle in flour and whisk constantly for 1-2 minutes to form a thick paste.
- Gradually whisk in milk and broth. Cook over medium heat, stirring until smooth and thickened (about 5-7 minutes).
- Stir in the diced baked potatoes. Let everything simmer for 10 minutes. Use a potato masher to break down some chunks for texture.
- Stir in cheddar cheese, sour cream, salt, and pepper. Let the cheese melt into that creamy glory.
- Ladle into bowls, top with crumbled bacon, green onions, and extra cheese. Serve warm!
Notes
Baked Potato Soup – Helpful Tips
Use Russets for That Classic Creaminess- Russet potatoes are starchy and perfect for creating that velvety soup texture.
- Peel them for a smooth soup or leave a few skins on for rustic flair!
- True to its name—bake those potatoes first! It deepens the flavor and keeps the texture fluffy, not watery.
- Shortcut: Microwave them if you’re in a rush, but baking is the flavor jackpot.
- Bacon adds smoky depth and irresistible crunch on top.
- Cook it low and slow, then crumble and save some of that glorious fat to sauté your onions and garlic.
- A combo of whole milk, sour cream, and shredded cheddar makes it ultra-creamy without needing heavy cream.
- For a lighter version, use Greek yogurt and low-fat milk—but it’ll still taste indulgent!
- Want it silky smooth? Use an immersion blender to puree it.
- Prefer chunky? Just mash the baked potatoes lightly and stir them in for hearty spoonfuls.
-
This soup was born to be loaded. Top with:
- Shredded cheese
- Crispy bacon
- Sour cream
- Green onions or chives
- Cracked black pepper
- Basically, all the things you’d love on a loaded baked potato—pile ’em on!
- It stores like a dream! Cool and refrigerate for up to 4 days.
- Reheat gently on the stove, stirring in a splash of milk to loosen if needed.
- This soup does freeze, but dairy can separate. For best results, freeze before adding cheese/sour cream, then stir them in after reheating.
Taste What’s Next
Creamy Crab and Shrimp Seafood Bisque
Healthy Ground Turkey Teriyaki Rice Bowl
Crazy Good Street Corn Chicken Tacos
or you Can Dig Deeper Recipes by clicking this: Appetizer, Breakfast, Lunch, Dinner, and Desserts.
Storage & Reheating
One of the best parts of this baked potato soup? It stores like a dream. Whether you’re meal-prepping for the week or saving leftovers from a cozy Sunday dinner, this soup keeps its creamy magic with just a little love.
- Fridge: Once cooled, ladle the soup into an airtight container and pop it in the fridge. It’ll stay fresh and delicious for up to 4 days. Just remember to give it a good stir when reheating — creamy soups love to settle.
- Freezer: This soup is totally freezer-friendly! Divide it into individual portions using freezer-safe containers or resealable bags (lay them flat for easy stacking). Label with the date and enjoy it within 2 months for the best texture. When ready to use, thaw it overnight in the fridge — no surprise ice blocks in your pot, please.
- Reheating: For best results, reheat it gently on the stovetop over medium-low heat, stirring frequently to prevent any sticking or curdling. If it’s looking thicker than you’d like (potatoes love to soak up liquid while they rest), add a splash of milk or broth to loosen it up and bring back that silky consistency. You can also microwave it in short bursts, stirring in between, but stovetop wins for creaminess.
Equipment
- Large soup pot or Dutch oven
- Potato masher or immersion blender
- Wooden spoon
- Ladle
- Cheese grater (for shredding fresh cheddar)
FAQs
Can you freeze baked potato soup?
Yes! Freeze cooled soup in airtight containers for up to 2 months. Just be sure to thaw it in the fridge before reheating. Add a splash of milk when warming it up to restore its creamy consistency.
Keyword: freeze homemade baked potato soup
What potatoes are best for baked potato soup?
Russets are the best because they’re starchy and break down easily, giving the soup a creamy texture. Yukon Golds work too, but they’re waxier.
Keyword: best potatoes for potato soup
How do I make baked potato soup thicker?
You can mash more of the potatoes, add a flour or cornstarch slurry, or let it simmer uncovered for longer to naturally thicken.
Keyword: thicken creamy soup naturally
Is baked potato soup gluten-free?
Yes—with a swap! Use gluten-free flour or cornstarch instead of regular flour. The rest of the ingredients are naturally gluten-free.
Keyword: gluten free creamy soup recipes
External Resources
- U.S. Potato Board – Nutritional Facts
- Harvard T.H. Chan School of Public Health – Potato Health Overview
Conclusion
When life calls for comfort, this baked potato soup answers with warmth, richness, and a whole lot of flavor. It’s the kind of meal you’ll crave on rainy days, lazy Sundays, or when you’re looking for something that tastes like a warm hug. From the crispy bacon to the creamy texture, it checks all the boxes of a soul-satisfying dish. Whether you’re cooking for one or feeding a crowd, it never fails to bring smiles and second helpings.
So go ahead — snap a photo and post it online! Don’t forget to tag me! I want to see your cooking success. Happy cooking!
