Baked Potato Soup

It’s freezing outside. Your socks are soggy, the wind is rude, and honestly? All you want is to wrap yourself in a fuzzy blanket and spoon something hot, rich, and soul-soothing into your mouth. Enter: Baked Potato Soup. Thick, creamy, cheesy, and loaded with all your favorite toppings—crispy bacon, sharp cheddar, cool sour cream, and a sprinkle of chives. Basically, it’s everything you love about a loaded baked potato, but in slurpable form.

This isn’t one of those “light broth” soups. Nope. This is stick-to-your-ribs comfort food soup, perfect for cold nights, couch dinners, or feeding a hungry crowd after a long day.

And trust me—you don’t need to be a pro chef to make this. We’re talkin’ simple pantry ingredients, one big pot, and a handful of pro tips to make it restaurant-quality right from your own kitchen. Oh, and yes—it freezes like a dream.

If you’ve tried our Benigni’s creamy potato soup for variation, this one’s a little chunkier, cheesier, and straight-up comforting. Ready to dive in?

Why We’re Obsessed With This Soup

Confession time: I made this baked potato soup on a total whim. I had leftover mashed potatoes, a half-empty tub of sour cream, and just enough bacon to be dangerous. One hour later? Everyone in the house was asking for seconds and requesting it for “that game night next week.”

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This recipe is now a staple at my house, especially when I’m feeding busy kids, working-from-home adults, or just want something satisfying without tons of prep.

It’s also incredibly forgiving. You can make it as smooth or chunky as you like, swap ingredients based on what’s in your fridge, and serve it with anything from salad to crispy breakfast potatoes as a hearty side dish.

Want to keep soup night exciting? Try easy taco soup as a weeknight alternative or creamy Italian sausage soup for more cozy recipes.

How to Make Baked Potato Soup: Quick Step-By-Step

Here’s your soup game plan in under a minute:

• Cook bacon until crispy and set aside.
• Sauté onion and garlic in the bacon drippings.
• Make a roux with butter and flour.
• Boil and mash potatoes separately (trust me on this).
• Add broth, dairy, and mashed potatoes to the pot.
• Blend for smooth texture (optional), then stir in cheese, bacon, and chives.

Yep, that’s it. Real ingredients, real flavor. Now let’s get into the delicious details.

Tips & Tricks for Rich and Creamy Potato Soup

This is where the soup magic happens. A few simple tweaks can take your soup from good to what-did-you-put-in-this amazing.

Use Real Cheese

Skip the pre-shredded bagged stuff. It’s got additives (like cellulose) that mess with melting. Go for Cracker Barrel sharp cheddar and shred it yourself—it melts smoother and tastes richer.

Warm Your Dairy

Cold milk or cream straight from the fridge? Bad idea. It can make your soup separate or curdle. Bring your half and half and sour cream to room temp first. Or warm the milk gently in the microwave.

Cook and Mash Potatoes Separately

Boiling the russet potatoes in salted water before adding them to the soup prevents gluey, overly starchy textures. Once soft, mash ’em up and stir them in gently.

Blending = Creamy Heaven

If you love a smooth soup, use an immersion blender to blend the base. Want it chunkier? Just blend half. It’s totally up to you.

Smart Swaps

• No sour cream? Use plain Greek yogurt.
• No half & half? Use milk + a splash of cream.
• Want it vegetarian? Skip the bacon and use veggie broth. Add a pinch of smoked paprika for that savory depth.

Need a broth upgrade? Try this homemade chicken bone broth as a flavorful soup base.

The Full Baked Potato Soup Recipe

Ingredients

• 6 medium russet potatoes, peeled and diced
• 6 slices thick-cut bacon
• 1 yellow onion, diced
• 4 cloves garlic, minced
• ¼ cup butter
• ¼ cup flour
• 4 cups chicken broth
• 2 cups half and half
• 1 cup sour cream
• 2½ cups shredded cheddar cheese (Cracker Barrel recommended)
• Salt and pepper to taste
• Chopped chives, for garnish

Instructions

1. Boil the Potatoes
   In a large pot, boil diced potatoes in salted water until fork-tender (about 12–15 minutes). Drain and mash lightly.
2. Cook the Bacon
   In a large Dutch oven, cook bacon over medium heat until crispy. Remove and drain on paper towels. Set aside.
3. Sauté the Aromatics
   In the same pot, sauté diced onion and garlic in the bacon fat until softened and fragrant (about 4–5 minutes).
4. Make the Roux
   Add butter to the pot. Once melted, stir in the flour and whisk constantly for 1–2 minutes to form a smooth roux.
5. Build the Base
   Slowly pour in chicken broth while whisking. Then add the half and half. Stir well and let simmer gently for 5 minutes.
6. Add Potatoes and Sour Cream
   Stir in the mashed potatoes and sour cream. Season with salt and pepper. Let the soup simmer for another 10 minutes.
7. Cheesy Finish
   Remove from heat. Gradually stir in shredded cheddar until melted.
8. Blend (Optional)
   Use an immersion blender if you want a smoother texture.
9. Top It Off
   Crumble the bacon and sprinkle on top with fresh chives.

Serves: 8–10 cups

Total Time: 50 minutes

Pair this soup with southern cornbread pairing ideas or homemade Italian bread for soup dipping for a full-on cozy dinner.

Baked Potato Soup

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• Author: Jake
• Total Time: 50 minutes
• Yield: 8–10 cups 1x

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Description

Thick, creamy, cheesy, and topped with bacon, sour cream, and chives—this Baked Potato Soup is the coziest cold-weather comfort food you’ll ever slurp from a bowl.

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Ingredients

Scale 1x2x3x

• 6 medium russet potatoes, peeled and diced
• 6 slices thick-cut bacon
• 1 yellow onion, diced
• 4 cloves garlic, minced
• ¼ cup butter
• ¼ cup flour
• 4 cups chicken broth
• 2 cups half and half
• 1 cup sour cream
• 2½ cups shredded cheddar cheese (Cracker Barrel recommended)
• Salt and pepper to taste
• Chopped chives, for garnish

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Instructions

1. Boil diced potatoes in salted water until fork-tender (12–15 minutes), then drain and mash lightly.
2. In a Dutch oven, cook bacon until crispy. Remove and set aside.
3. Sauté onion and garlic in the bacon fat until softened (about 4–5 minutes).
4. Add butter, then flour to form a roux. Whisk constantly for 1–2 minutes.
5. Slowly whisk in chicken broth, then half and half. Let simmer for 5 minutes.
6. Stir in mashed potatoes and sour cream. Season with salt and pepper. Simmer for 10 more minutes.
7. Remove from heat and stir in shredded cheddar until melted.
8. Blend if desired for a smoother texture using an immersion blender.
9. Crumble bacon and sprinkle on top with fresh chives.

Notes

Soup will thicken as it cools—just stir in a splash of broth or milk when reheating. Freeze without toppings for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 482
• Sugar: 2g
• Sodium: 968mg
• Fat: 34g
• Saturated Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 16g

Storage, Freezing & Reheating Tips

Store: Keep leftovers in the fridge for up to 3 days in an airtight container.
Freeze: Yes, you can! Freeze in portion-sized containers for up to 3 months.
Reheat: Slowly on the stove over low heat, stirring gently. Microwave tip: use 50% power in 30-second bursts.

Heads up—this soup thickens as it cools, so don’t be surprised if it looks like mashed potatoes the next day. Just stir in a splash of broth or milk to loosen it back up.

Nutrition Info (Per Serving)

What to Serve with Baked Potato Soup

This soup plays well with all kinds of sides:

• KFC-style potato wedges to serve with soup
• Collard greens with ham hocks as a comforting side
• Crispy breakfast potatoes as a hearty side dish
• Chilean-style papas rellenas for potato lovers
• Mixed greens salad with tangy vinaigrette

FAQs About Baked Potato Soup

More Cozy Soup Recipes You’ll Love

Stay warm with these reader-favorite soups:

• Creamy Italian sausage soup for more cozy recipes
• Easy taco soup as a weeknight alternative
• Benigni’s creamy potato soup for variation

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