There's nothing quite as comforting as a warm bowl of baked potato soup on a chilly evening. The creamy texture, loaded with the flavors of perfectly baked potatoes, smoky bacon, and melty cheese, makes this dish an instant favorite for the whole family.
I first discovered this recipe when looking for a way to use up leftover baked potatoes, and it quickly became a staple in our home. It’s hearty, easy to make, and guaranteed to please even the pickiest eaters. Let’s dive into why this soup deserves a spot in your weekly rotation.
Why You'll Love This Baked Potato Soup
Get ready to add a new go-to recipe to your collection. This baked potato soup is the perfect blend of comfort, flavor, and simplicity.
First, it’s incredibly easy to make, even on busy weeknights. With minimal prep and straightforward steps, you can have this creamy soup on the table in under an hour. No fancy equipment or complicated techniques required.
The flavors are simply irresistible. The base of the soup is rich and velvety, made with a blend of cream and chicken broth. Add in the smoky goodness of bacon, sharp cheddar cheese, and tender chunks of baked potato, and you’ve got a combination that’s hard to beat.
It’s also wonderfully versatile. Whether you like it fully loaded with toppings like sour cream, green onions, and extra cheese, or prefer a simpler version, this recipe adapts to your tastes.
Finally, this dish is a crowd-pleaser. Perfect for family dinners, game days, or a cozy evening by the fire, it’s sure to be a hit with everyone who tries it.
Ingredients Notes

The magic of this baked potato soup lies in its simple ingredients, each playing a key role in delivering its signature flavor and texture.
Potatoes are the star of the show. Russet potatoes work best here because of their starchy texture, which helps create that creamy consistency. Bake them ahead of time for the best flavor, or use leftover baked potatoes for a time-saving shortcut.
Bacon adds a smoky, savory element that elevates the entire dish. Cook it until crispy, and be sure to save some of the drippings to sauté the onions for an extra layer of flavor.
Chicken broth forms the base of the soup, providing a light, savory backdrop for the rich cream. Use a low-sodium option if you prefer to control the saltiness.
Heavy cream is what makes this soup so luxuriously creamy. If you’re looking for a lighter option, you can substitute half-and-half, though the soup may be slightly less rich.
Cheddar cheese brings everything together with its sharp, melty goodness. Go for freshly grated cheese rather than pre-shredded for the smoothest results.
How To Make This Baked Potato Soup

Making this comforting soup is simpler than you might think. Follow these steps for a foolproof dish every time.
Start by baking your potatoes if you haven’t already. Scrub them clean, pierce them with a fork, and bake at 400°F until tender, about 50-60 minutes. Once cool enough to handle, peel and dice them into bite-sized pieces.
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
Add diced onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
Sprinkle in all-purpose flour to create a roux, stirring constantly for 1-2 minutes. Slowly pour in chicken broth, whisking to combine, then add the diced baked potatoes.
Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld. Use a potato masher to break down some of the potatoes, leaving a few chunks for texture.
Stir in heavy cream, shredded cheddar cheese, and half of the cooked bacon. Cook for another 5 minutes until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with your favorite toppings—reserved bacon, more cheese, sour cream, and sliced green onions.
Storage Options
If you have leftovers, this soup stores beautifully for easy meals later in the week.
In the refrigerator, transfer cooled soup to an airtight container and store for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or milk to thin it if necessary.
For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Be sure to cool it completely before freezing, and leave space in the container for expansion. Thaw in the refrigerator overnight before reheating.
Note: Cream-based soups can sometimes separate slightly when frozen. Reheating gently and stirring well should bring it back together.
Variations and Substitutions
This baked potato soup is incredibly flexible, so feel free to make it your own.
For a lighter version, substitute the heavy cream with half-and-half or even whole milk. You can also skip the bacon and use vegetable broth to make it vegetarian.
Want to add more veggies? Try stirring in cooked broccoli, corn, or diced carrots for extra color and nutrition.
Switch up the cheese by using a blend of sharp cheddar, Monterey Jack, or even Gruyère for a unique flavor twist.
If you’re a fan of spice, add a pinch of cayenne pepper or a few dashes of hot sauce for a kick of heat.
For extra protein, stir in cooked shredded chicken or crumbled sausage during the final steps of cooking.
No matter how you customize it, this baked potato soup is a surefire way to warm hearts and fill stomachs. Give it a try tonight, and enjoy every creamy, comforting bite!
PrintBaked Potato Soup Recipe
This creamy baked potato soup recipe is the ultimate comfort food! Made with tender potatoes, flavorful seasonings, and a rich, velvety texture, it's perfect for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes, baked
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
Instructions
- Scoop the flesh from the baked potatoes and set aside. Discard the skins or save for another recipe.
- In a large pot, melt butter over medium heat. Stir in flour to create a roux. Cook for 1-2 minutes.
- Gradually whisk in chicken broth, milk, and heavy cream, stirring constantly to avoid lumps.
- Add the potato flesh and use a potato masher to break it up into small chunks.
- Stir in sour cream, salt, and pepper. Simmer for 15 minutes until thickened.
- Add shredded cheese and stir until melted.
- Serve hot, garnished with crumbled bacon, green onions, and extra cheese if desired.
Notes
- For a smoother soup, blend it with an immersion blender before adding garnishes.
- Add extra broth or milk to adjust consistency to your preference.
- Can be made vegetarian by using vegetable broth and skipping the bacon.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
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