If you have ever craved a bowl of pure comfort that feels like a warm hug from the inside, this Baked Potato Soup Recipe is exactly what you need. Packed with creamy, cheesy goodness and kissed by the irresistible flavors of crispy bacon and tender potatoes, this soup elevates simple ingredients into a soul-satisfying meal. Every spoonful melts in your mouth, balancing smooth richness and hearty textures that make it impossible not to come back for more. Whether you’re making it on a chilly evening or anytime you want a taste of cozy indulgence, this recipe is sure to become one of your cherished classics.

Ingredients You’ll Need

The magic of this soup comes from a short list of everyday ingredients, each playing a vital role in creating its signature flavor and texture. From savory bacon to creamy cheese and classic potatoes, these components are not only simple but fresh and essential to bring out the best in your bowl.

Russet potatoes: The perfect potato for baking and mashing, providing the ideal creamy, fluffy base.
Bacon: Adds irresistible smoky crispiness and depth to the soup.
Yellow onion: Gives a subtle sweetness and aromatic foundation.
Garlic: Delivers a gentle punch of flavor without overpowering.
All-purpose flour: Essential for thickening and achieving that comforting soup texture.
Milk: Creates the rich and velvety body of the soup, keeping it smooth and creamy.
Chicken broth: Adds savory depth and balances the richness of the dairy.
Sour cream: Brightens the flavor with a tangy creaminess that perfectly complements the potatoes.
Salt and black pepper: Simple seasonings to enhance every flavor in your soup.
Cheddar cheese: Melts into gooey, cheesy bliss, making each bite luscious and comforting.
Green onions: Fresh and crisp, perfect as a garnish to bring color and added flavor.
Optional toppings: Extra cheese, bacon bits, and sour cream make it customizable and even more indulgent.

How to Make Baked Potato Soup Recipe

Step 1: Cook the Bacon

Start by crisping up the chopped bacon in a large pot or Dutch oven over medium heat. This step not only creates the delicious bacon bits for topping but also leaves behind a rich, smoky fat that will carry intense flavor throughout your soup. Once crispy, set the bacon aside but don’t drain the flavorful drippings from the pan.

Step 2: Sauté the Aromatics

Add diced yellow onion to the pot and let it soften, stirring occasionally. This gentle sauté develops a mild sweetness and mellow flavor base. Shortly after, toss in the minced garlic and cook for another 30 seconds to release its fragrant aroma without burning.

Step 3: Make the Roux and Add Liquids

Sprinkle the flour evenly over the softened onions and garlic, stirring constantly to form a roux. This step thickens your soup and creates a silky texture. Gradually whisk in the milk and chicken broth, ensuring the mixture stays smooth without lumps. Bring the pot to a gentle simmer and allow it to thicken slightly for about 5 to 7 minutes.

Step 4: Add Potatoes and Sour Cream

Now it’s time to add your baked, peeled, and roughly chopped russet potatoes along with sour cream, salt, and black pepper. Stir everything together and simmer for another 5 minutes, allowing the flavors to meld beautifully.

Step 5: Achieve Desired Soup Consistency

Using a potato masher or immersion blender, mash some of the potatoes directly in the pot. This step is what makes the soup wonderfully creamy yet chunky — you get to decide how smooth or textured you want your soup to be.

Step 6: Stir in Cheese and Finish Cooking

Finally, stir in the shredded cheddar cheese until it melts into a gooey, cheesy sauce that envelops every spoonful with richness. Once the cheese is fully incorporated, your soup is ready to serve piping hot.

How to Serve Baked Potato Soup Recipe

Garnishes

The garnishes not only add eye-catching color and texture but also layers of flavor that make this soup feel extra special. Sprinkle the reserved crispy bacon and sliced green onions on top, then add dollops of sour cream or extra shredded cheese for indulgence and contrast.

Side Dishes

This soup pairs beautifully with crisp green salads, crusty bread, or warm garlic rolls. The light crunch of salad greens or the hearty chew of fresh bread provides balance, making your meal complete and satisfying.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini baked potatoes or rustic bread bowls. This playful presentation amps up the cozy factor and impresses guests with thoughtful detail. You can also sprinkle smoked paprika or chopped chives on top for a pop of color and earthy flavor.

Make Ahead and Storage

Storing Leftovers

Place any leftover soup in an airtight container and store it in the refrigerator for up to 3 days. Because this soup thickens as it cools, keep in mind it may need to be thinned out when you reheat it.

Freezing

This soup freezes well but can become a bit grainy due to the dairy content. If you want to freeze, do so before adding cheese and garnishes. Freeze in portion-sized containers for up to 2 months for best quality.

Reheating

When reheating, warm the soup gently over low heat, stirring frequently. Add a splash of milk or broth to loosen the texture if it’s become too thick. Stir in any reserved cheese or toppings just before serving to keep everything fresh and melty.

FAQs

Can I use instant mashed potatoes instead of baking and peeling potatoes?

While instant mashed potatoes might speed up the process, they won’t provide the same rich texture and fresh potato flavor that baked russet potatoes do. For the best results, use baked potatoes as the recipe suggests.

Is this recipe suitable for vegetarians?

This recipe relies on bacon and chicken broth, so it is not vegetarian. However, you can easily substitute vegetable broth and omit the bacon or use a plant-based bacon substitute to make it vegetarian-friendly.

How can I make this soup creamier?

For a creamier texture, consider using half-and-half or heavy cream instead of milk. Additionally, leaving some of the potatoes mashed in the soup naturally thickens and enriches the base.

Can I prepare the soup in a slow cooker?

Yes, you can start by cooking the bacon, onions, and garlic on the stovetop, then transfer everything to a slow cooker to add the liquids, potatoes, and seasonings. Cook on low for 4-6 hours before finishing with cheese and sour cream.

What can I do if the soup is too thick after refrigeration?

Simply thin it out with a bit of warm milk or broth while reheating. Stir gently to combine and restore the soup to the perfect consistency without losing its rich flavor.

Final Thoughts

This Baked Potato Soup Recipe is one of those wonderfully satisfying dishes that turns humble ingredients into a heartfelt meal. It’s creamy, cheesy, and loaded with comforting flavors that will warm up any day and delight family and friends alike. Don’t hesitate to give it a try—you might just find yourself reaching for this recipe again and again when you want a little taste of cozy bliss.

Baked Potato Soup Recipe

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4.2 from 36 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

A comforting and creamy baked potato soup loaded with crispy bacon, cheddar cheese, and green onions. Made stovetop with simple ingredients, this hearty soup is perfect for chilly days or whenever you need a warm, filling meal.

Ingredients

Scale

Soup Base

4 large russet potatoes (baked, peeled, and roughly chopped)
4 slices bacon (chopped)
1 small yellow onion (diced)
2 cloves garlic (minced)
3 tablespoons all-purpose flour
3 cups milk
1 cup chicken broth
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese

Garnish and Optional Toppings

2 green onions (sliced, for garnish)
extra shredded cheddar cheese (optional)
bacon bits (optional)
sour cream (optional)

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Instructions

Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the drippings in the pot.
Sauté Aromatics: Add diced onion to the pot and cook for 4–5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Make Roux: Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux, which will thicken the soup base.
Add Liquids: Gradually whisk in the milk and chicken broth until the mixture is smooth and well combined.
Simmer: Bring the soup to a gentle simmer and cook for 5–7 minutes until it slightly thickens.
Add Potatoes and Seasonings: Stir in the chopped baked potatoes, sour cream, salt, and pepper. Mix well and simmer for another 5 minutes to meld flavors.
Adjust Texture: Using a potato masher or immersion blender, mash some of the potatoes directly in the soup to your desired consistency—leave it chunky or make it smoother.
Incorporate Cheese: Stir in the shredded cheddar cheese and cook until melted and creamy.
Serve: Ladle the hot soup into bowls and top with the reserved crispy bacon, sliced green onions, and any optional toppings like extra cheese, bacon bits, or sour cream.

Notes

The soup thickens as it cools and sits; add more milk or chicken broth to loosen the consistency when reheating.
For a richer texture and flavor, substitute half-and-half for milk.
This soup can be made ahead and stored refrigerated for up to 3 days.
Leftovers reheat well on the stovetop over low heat, stirring frequently.
You can omit bacon and use vegetable broth for a vegetarian version, but note it will alter the flavor profile.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American