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Baked Potato Soup

This Baked Potato Soup is the ultimate cozy bowl of comfort! Creamy, cheesy, and filled with crispy bacon, tender potatoes, and a buttery base — it’s everything you love about a loaded baked potato in spoonable form. Perfect for weeknights, picky eaters, and cold weather cravings!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Lunch
Cuisine: American comfort food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large soup pot or Dutch oven
  • Potato masher or immersion blender
  • Wooden spoon
  • Ladle
  • Cheese grater (for shredding fresh cheddar)

Method
 

Bake the Potatoes
  1. 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
  1. 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
  1. In the same pot, add diced onions. Cook for 3-5 minutes until soft. Add garlic and sauté another 30 seconds.
Make the Roux
  1. 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
  1. Gradually whisk in milk and broth. Cook over medium heat, stirring until smooth and thickened (about 5-7 minutes).
Add Potatoes & Simmer
  1. 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
  1. Stir in cheddar cheese, sour cream, salt, and pepper. Let the cheese melt into that creamy glory.
Top and Serve
  1. 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!
Bake, Don’t Boil for Best Flavor
  • 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.
Don’t Skip the Bacon
  • 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.
Creamy Base Without Heavy Cream
  • 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!
Blend to Your Texture Preference
  • 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.
Don’t Forget the Fixings
  • 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!
Make It Ahead-Friendly
  • 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.
Freezer Note
  • This soup does freeze, but dairy can separate. For best results, freeze before adding cheese/sour cream, then stir them in after reheating.