Baked Potato Soup is a warm, comforting dish that feels like a big, cozy hug on a chilly day. It’s creamy and thick, packed with tender chunks of baked potato that soften right into the rich broth. You’ll notice the delicious hints of melted cheese, crispy bacon bits, and a touch of fresh green onions that add just the right amount of flavor and texture.
I love making this soup when I want something that’s both simple and super satisfying. One of my favorite parts is stirring in a dollop of sour cream right before serving, which adds a nice tang and smoothness that makes every spoonful a little bit better. Plus, it’s easy to customize with more cheese, a sprinkle of chives, or even a little extra bacon if you’re feeling fancy.
This soup is great on its own, but I like to serve it with some warm, crusty bread or a simple green salad to keep things balanced. It’s a real crowd-pleaser too—everyone always asks for seconds, which always makes me happy. For me, baked potato soup brings a little bit of comfort to the table, whether it’s a quiet weeknight or a casual get-together with friends and family.
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are best for this soup because they have a fluffy texture when baked. If you don’t have Russets, Yukon Gold potatoes work well for a creamier texture.
Bacon: Adds a smoky crunch. For a vegetarian option, try smoked paprika or use crispy fried shallots instead.
Cheese: Sharp cheddar gives a nice, bold flavor. You can swap it for Monterey Jack or Colby if you want something milder.
Sour Cream: Adds tang and creaminess. Greek yogurt is a good lighter substitute.
Bacon Fat & Butter: These add richness and depth. Use olive oil for a dairy-free or lighter version.
How Do You Get the Soup Creamy Without It Being Lumpy?
The secret to a smooth, creamy potato soup lies in these steps:
- Cook the flour with fat: After sautéing the onion and garlic, stir in the flour and cook it for 1-2 minutes before adding liquids. This helps thicken the soup and avoids a raw flour taste.
- Whisk in liquids gradually: Slowly whisk the broth and milk in to prevent lumps from forming.
- Use baked potatoes: Baking helps dry out the potatoes slightly, so when mashed into the soup, they add creaminess without making it watery.
- Leave some potato chunks: Don’t over-mash the potatoes; a little texture makes the soup heartier.
- Add cheese off the heat: Stir in cheese and sour cream after removing the pot from heat to avoid curdling and ensure smoothness.
Equipment You’ll Need
- Large oven-safe baking sheet – perfect for baking the potatoes evenly with no mess.
- Large heavy-bottomed pot or Dutch oven – great for cooking bacon, sautéing veggies, and simmering the soup all in one.
- Wooden spoon or silicone spatula – helps you stir without scratching your pot.
- Potato masher or fork – lets you mash baked potatoes directly into the soup for that perfect creamy texture with some chunks.
- Whisk – useful when adding broth and milk to keep the soup smooth and lump-free.
Flavor Variations & Add-Ins
- Use cooked ham or diced smoked sausage instead of bacon for a different smoky flavor.
- Add steamed broccoli or corn kernels for extra veggies and a pop of color and sweetness.
- Swap cheddar cheese for pepper jack or gouda to give the soup a little spicy or smoky twist.
- Incorporate fresh herbs like thyme or rosemary during cooking for a fragrant, earthy boost.
Baked Potato Soup
Ingredients You’ll Need:
- 4 large baking potatoes (such as Russet), scrubbed
- 6 strips bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth or vegetable broth
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream
- 3 tablespoons butter
- 3 tablespoons chopped fresh chives, plus extra for garnish
Time Needed:
This recipe takes about 15 minutes to prepare and about 45-60 minutes for the potatoes to bake. You’ll spend about 25 more minutes cooking and assembling the soup, so plan for roughly 1 hour 30 minutes total.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Prick each potato several times with a fork and place them directly on the oven rack. Bake for 45-60 minutes, until soft and fully cooked. Remove from oven and set aside to cool.
2. Cook Bacon and Sauté Veggies:
In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove bacon, crumble it, and save 1-2 tablespoons of the fat in the pot. Add butter and onions to the fat and sauté until onions are soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Make the Soup Base:
Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook the flour without browning it. Gradually whisk in the broth and milk, stirring continuously to avoid lumps. Bring to a simmer and cook until the soup thickens slightly, around 5-7 minutes.
4. Add Potatoes and Cheese:
Peel the cooled baked potatoes and roughly mash them with a fork or potato masher, leaving some chunks for texture. Stir the mashed potatoes into the soup base. Add heavy cream and 1 ½ cups of cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste.
5. Final Touches and Serve:
Remove the pot from the heat and gently stir in sour cream and chopped chives. Serve the soup hot, topped with crumbled bacon, the remaining cheddar cheese, and extra chives for garnish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen cooked potatoes, but thaw them completely before using. Freshly baked potatoes give the best texture and flavor, though.
How Can I Make This Soup Dairy-Free?
Swap the milk, heavy cream, butter, and cheese for dairy-free alternatives like almond or oat milk, vegan butter, and dairy-free cheese. Use coconut cream for richness and adjust seasonings to taste.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days in advance. Store it in an airtight container in the fridge and gently reheat on the stove, adding a splash of milk if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftover soup in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
