Baked Potato Soup is a warm and creamy dish that feels like a big, cozy hug on a chilly day. It’s loaded with tender chunks of baked potatoes, melting cheese, crispy bacon bits, and a touch of green onions for a little punch of freshness. The creamy broth is rich without being too heavy, making it a comforting meal that really hits the spot.
I love making baked potato soup because it’s like turning everyone’s favorite side dish into the main event. I usually toss in some sour cream right before serving to give it a nice tangy creaminess that balances the flavors perfectly. It’s easy to customize too — if you like it spicy, a little dash of hot sauce goes a long way, and extra cheese is always a win in my book.
When I serve this soup, I like to have some warm crusty bread or crackers on the side to dip into all that goodness. It’s the kind of meal that brings people together, perfect for family dinners or a casual get-together with friends. Honestly, it’s one of those recipes I keep coming back to because it’s simple, satisfying, and always makes me feel right at home.
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are great here for their fluffy texture after baking. If you don’t have russets, Yukon Gold potatoes work well too and add a creamy touch.
Bacon: Bacon adds smoky crunch, but you can swap it with smoked turkey bacon or omit for a vegetarian version. For a vegetarian boost, try crispy fried mushrooms instead.
Cheddar Cheese: Sharp cheddar melts beautifully and packs flavor. If you want a milder taste, use Monterey Jack or Colby cheese instead.
Chicken Broth: Chicken broth gives savory depth. Use vegetable broth for a vegetarian soup or low-sodium broth to control saltiness.
Sour Cream: This adds tang and creaminess. Greek yogurt is a nice substitute to lighten up the dish but add it off the heat to avoid curdling.
How Can I Get a Creamy Texture Without Clumps?
The secret to creamy potato soup lies in the roux and careful stirring when adding liquids:
- Start by melting butter and sautéing onions and garlic for flavor.
- Whisk in flour and cook for 1-2 minutes to remove its raw taste—this thickens your soup.
- Slowly add broth while whisking constantly to prevent lumps.
- Simmer gently to thicken before adding milk and cream; don’t let it boil, or the dairy might separate.
- Add cheese off the heat and stir until melted for a smooth finish.
Taking your time with these steps leads to a velvety soup that’s ready for all those tasty toppings.
Equipment You’ll Need
- Large baking sheet – perfect for baking potatoes evenly.
- Heavy-bottomed soup pot or Dutch oven – helps cook the soup evenly without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Whisk – useful for mixing the roux and broth smoothly to avoid lumps.
- Chef’s knife and cutting board – sharp and safe tools for chopping onions, garlic, and potatoes.
- Measuring cups and spoons – for accuracy with liquids and seasonings.
- Ladle – easy to serve hot soup into bowls without spilling.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or diced ham for a different protein twist.
- Stir in roasted corn or peas for a pop of sweetness and color.
- Add a pinch of smoked paprika or cayenne for a gentle smoky heat.
- Top with crumbled blue cheese or parmesan instead of cheddar for a sharper flavor.
How to Make Baked Potato Soup?
Ingredients You’ll Need:
For the Soup:
- 4 large baking potatoes
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1 cup heavy cream
- 1 ½ cups sharp cheddar cheese, shredded, plus extra for garnish
- Salt and freshly ground black pepper to taste
- ½ cup sour cream
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Chopped fresh chives for garnish
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes total. You’ll spend around 10-15 minutes prepping ingredients, 50-60 minutes baking the potatoes, and 15-20 minutes cooking and assembling the soup on the stove. It’s a perfect recipe for a cozy afternoon or weekend meal.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 50 to 60 minutes. Once baked, remove from the oven and allow to cool slightly so you can handle them.
2. Cook the Bacon and Saute Aromatics:
In a skillet over medium heat, cook the bacon until crispy. Remove bacon strips and drain on paper towels, then crumble them once cool. Keep 1 tablespoon of the bacon drippings in the skillet. Add butter to the drippings, and melt it over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for 1 more minute.
3. Make the Soup Base:
Sprinkle the flour into the skillet and stir constantly for 1 to 2 minutes to form a roux. Slowly whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer and cook for about 5 minutes until it thickens slightly.
4. Add Potatoes and Dairy:
Peel the baked potatoes and cut them into bite-sized pieces. Add them to the soup base. Stir in the milk and heavy cream gently and warm the soup without boiling it. Then, stir in the shredded cheddar cheese until melted and combined. Season with salt and freshly ground black pepper to your taste.
5. Finish and Serve:
Remove the pot from heat and stir in the sour cream for a creamy, tangy finish. Ladle the soup into bowls and top each serving with crumbled bacon, extra shredded cheddar, and chopped chives for a fresh touch.
Enjoy your warm, homemade baked potato soup—it’s perfect for a comforting meal any time!
Can I Use Frozen Potatoes for Baked Potato Soup?
Yes, you can use frozen cooked potatoes to save time. Just thaw them completely and dice before adding to the soup. Keep in mind the texture might be slightly softer than freshly baked potatoes.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can add a splash of milk or cream if the soup thickens too much.
Can I Make This Soup Dairy-Free?
Absolutely! Use dairy-free milk (like almond or oat milk) and substitute the butter with a plant-based alternative. For the cheese and sour cream, try dairy-free versions or omit them, adding extra seasoning for flavor.
Is It Possible to Make This Soup Ahead of Time?
Definitely! Prepare the soup fully, then cool and refrigerate for up to 2 days. Reheat slowly on the stove before serving, and add fresh toppings like bacon and chives just before eating.
