Baked Potato Soup

The Ultimate Comfort Food in a Bowl

Few dishes capture the feeling of pure comfort quite like Baked Potato Soup. Thick, rich, and luxuriously creamy, this soup transforms everything you love about a loaded baked potato into a warm, cozy bowl of goodness. Imagine tender russet potatoes blended into a velvety base, smoky crispy bacon folded throughout, sharp cheddar cheese melted into every spoonful, and a finishing touch of cool sour cream and fresh chives. It’s indulgent, satisfying, and deeply nostalgic—yet surprisingly simple to make at home.

This Baked Potato Soup recipe comes together in under an hour, making it perfect for busy weeknights, relaxed weekend dinners, or anytime the weather calls for something warm and hearty. It’s the kind of soup that feels like a hug—filling enough to be a meal on its own, but also wonderful as a starter or paired with crusty bread and a crisp salad.

In this in-depth guide, you’ll learn exactly how to make the best Baked Potato Soup from scratch, why each ingredient matters, how to customize it to your taste, and how to store, reheat, and even freeze it successfully. Whether you like your soup silky-smooth or chunky and rustic, this recipe adapts beautifully.

---

Why You’ll Love This Baked Potato Soup

There are countless potato soup recipes out there, but this Baked Potato Soup stands out for a few key reasons:

1. It Tastes Like a Loaded Baked Potato

Every classic topping is here—bacon, cheddar, sour cream, and chives—blended into a rich soup base that tastes indulgent without being complicated.

2. Ultra-Creamy Texture

Thanks to mashed russet potatoes, half and half, sour cream, and melted cheese, this soup is thick, luxurious, and deeply satisfying.

3. Simple, Pantry-Friendly Ingredients

You don’t need anything fancy. Most ingredients are staples you likely already have, making this an ideal last-minute comfort meal.

4. Customizable for Every Preference

Chunky or smooth, extra cheesy or lighter, meat-filled or vegetarian—this recipe adapts easily to your needs.

5. Perfect for Meal Prep

This Baked Potato Soup stores well, reheats beautifully, and freezes better than you might expect with a few simple tips.

---

What Makes Baked Potato Soup Different from Regular Potato Soup?

While traditional potato soup often relies heavily on milk or cream and simple seasonings, Baked Potato Soup is inspired specifically by the flavors of a loaded baked potato. That means:

• Bacon drippings are used to sauté the onions, adding smoky depth

• Sharp cheddar cheese provides bold, savory richness

• Sour cream adds tang and balances the richness

• Chives bring freshness and color

The result is a soup that’s richer, more flavorful, and more indulgent than basic potato soup—perfect when you want something extra comforting.

---

Ingredients for Baked Potato Soup (With Tips)

Here’s everything you need to make the best Baked Potato Soup, plus expert tips to ensure perfect results.

Potatoes

• 4 large russet potatoes (about 2 lbs)
  Russet potatoes are ideal because of their high starch content, which naturally thickens the soup and creates that classic baked potato flavor.

Tip: Avoid waxy potatoes like red or Yukon gold if you want a thick, creamy soup—they won’t break down the same way.

Bacon

• 6 slices thick-cut bacon
  Bacon adds smoky flavor and savory richness. Cooking it first also gives you flavorful drippings to build the soup base.

Tip: Thick-cut bacon gives better texture and flavor than thin slices.

Aromatics

• 1 large yellow onion, diced

• 3 cloves garlic, minced

These form the flavor foundation. Cooking them in bacon drippings enhances the overall depth of the soup.

Fat & Thickener

• 2 tablespoons butter

• ¼ cup flour

This combination creates a roux, which thickens the soup and gives it structure without relying solely on cream.

Liquids

• 3½ cups chicken broth

• 2 cups half and half

Chicken broth adds savory depth, while half and half delivers creaminess without being overly heavy.

Tip: Warm the half and half slightly before adding to prevent temperature shock.

Creamy Additions

• ¾ cup sour cream

• 2 cups shredded sharp cheddar cheese (from a block)

Sour cream adds tang and creaminess; cheddar provides richness and bold flavor.

Tip: Always shred cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Seasonings & Garnish

• ¾ teaspoon salt

• ½ teaspoon black pepper

• ⅛ cup fresh chives, finely diced

Simple seasoning allows the potato and bacon flavors to shine.

---

Step-by-Step Instructions for Baked Potato Soup

Step 1: Prep Ingredients

Shred the cheddar cheese and measure the sour cream and half and half. Let them sit at room temperature—this ensures smooth melting later.

Step 2: Cook the Bacon

Cut bacon into 1-inch pieces and cook over low heat in a large pot until crispy. Remove with a slotted spoon and set aside, leaving 2 tablespoons of bacon drippings in the pot.

Step 3: Cook the Potatoes

Peel and cube potatoes into 1-inch pieces. Cover with water, add salt, and boil for about 20 minutes, until fork-tender. Drain and gently mash. Set aside.

Step 4: Build the Flavor Base

Add diced onion to the bacon drippings and cook for about 5 minutes, until softened. Add garlic and butter; cook 1 minute more.

Step 5: Make the Roux

Whisk in flour and cook for 1 full minute to eliminate the raw flour taste.

Step 6: Add Liquids

Slowly pour in chicken broth, scraping up any browned bits. Gradually stir in the half and half. Bring to a gentle boil, then reduce to a simmer.

Step 7: Add Potatoes & Sour Cream

Stir in mashed potatoes, sour cream, and black pepper until fully incorporated.

Step 8: Blend (Optional)

For a smooth soup, blend with an immersion blender. For a chunkier texture, blend only partially—or skip this step entirely.

Step 9: Add Cheese

Remove the pot from heat. Slowly stir in shredded cheddar cheese until melted and smooth.

Step 10: Garnish & Serve

Top with crispy bacon and fresh chives. Serve hot and enjoy the ultimate Baked Potato Soup.

---

Texture Options: Smooth vs Chunky

One of the best things about Baked Potato Soup is how customizable the texture is:

• Ultra-Smooth: Fully blend the soup for a silky, restaurant-style texture

• Chunky: Mash potatoes lightly and skip blending

• Half & Half: Blend briefly, leaving some potato pieces intact

Choose the style that suits your mood—or your guests.

---

Tips for the Best Baked Potato Soup

• Don’t overheat the cheese: Always remove soup from heat before adding cheese to avoid graininess

• Season gradually: Potatoes absorb salt—taste and adjust near the end

• Warm dairy first: Prevents curdling and ensures smooth texture

• Use real bacon drippings: They add irreplaceable flavor

---

Variations & Add-Ins

Lighter Version

• Use milk instead of half and half

• Reduce cheese to 1½ cups

• Swap bacon for turkey bacon

Extra Cheesy

• Add Monterey Jack or Gruyère

• Stir in cream cheese for extra richness

Vegetarian

• Skip bacon and use butter or olive oil

• Use vegetable broth

• Add smoked paprika for depth

Spicy Twist

• Add diced jalapeños

• Sprinkle in cayenne or crushed red pepper flakes

---

What to Serve with Baked Potato Soup

• Crusty bread or garlic toast

• Simple green salad with vinaigrette

• Grilled cheese or ham sandwich

• Roasted vegetables for balance

This soup pairs beautifully with crisp, fresh sides that cut through the richness.

---

Storage & Reheating

Refrigeration

Store in an airtight container for up to 3 days.

Freezing

Freeze for up to 3 months. Cool completely before freezing. For best results, freeze without cheese and add it after reheating.

Reheating

Reheat gently over low heat, stirring often. Add a splash of milk or broth to loosen if needed.

Print

Nutrition (Per Serving)

• Calories: 482 kcal

• Carbohydrates: 28 g

• Protein: 16 g

• Fat: 34 g

• Saturated Fat: 18 g

This Baked Potato Soup is rich and indulgent—perfect for when comfort is the goal.

---

Final Thoughts: Why This Baked Potato Soup Belongs in Your Recipe Rotation

Baked Potato Soup is more than just a meal—it’s a comfort classic that never goes out of style. Rich, creamy, and packed with familiar flavors, it bridges the gap between nostalgic home cooking and indulgent restaurant-quality soup. Whether you’re serving it to family on a cold weeknight, making a big pot for meal prep, or offering it as a cozy starter for guests, this soup delivers every single time.

What makes this recipe especially special is its flexibility. You can keep it classic and loaded, lighten it up, make it vegetarian, or customize it with your favorite toppings. The base is forgiving, the steps are straightforward, and the results are consistently delicious. It’s one of those recipes you’ll come back to again and again—adjusting it slightly each time, but always appreciating how comforting and satisfying it is.