Baked Potato Soup

There’s nothing quite like a warm bowl of baked potato soup to wrap you in comfort on a chilly night. Rich, creamy, and loaded with flavor, this cozy classic transforms simple ingredients into something truly satisfying. Whether you’re craving a bowl of nostalgia or need a weeknight winner that the whole family will love, this recipe checks all the boxes.

This soup delivers all the best parts of a loaded baked potato: crispy bacon, sharp cheddar, green onions, and a buttery, velvety texture. And the best part? You don’t need to be a pro in the kitchen. With just one pot and a handful of pantry staples, you can whip up a batch that rivals your favorite diner’s version.

We love how easy this soup is to customize, whether you’re going vegetarian, adding extra cheese, or spicing it up. It’s also a great way to use up leftover baked potatoes, making it both practical and delicious.

Once you try it, this recipe will quickly become one of your go-to comfort meals. Let’s dive into what makes this baked potato soup so special.

What Makes This Baked Potato Soup Special?

• Super creamy texture without using heavy cream
• One-pot recipe for easy cleanup
• Loaded with flavor from smoky bacon and sharp cheddar cheese
• Perfect for meal prep and freezer-friendly
• Simple pantry ingredients you probably already have

This soup stands out because of its velvety, rich base that gets its body from real baked potatoes—no shortcuts here! The crispy bacon and sharp cheddar are folded in at just the right time for a burst of savory, melty goodness.

Need a weeknight time-saver? Bake your potatoes in advance or use leftovers! This way, you can pull the soup together in about 30 minutes flat.

Ingredient Notes

• Russet potatoes: Best for a fluffy texture. You can also use Yukon gold for a creamier, buttery flavor.
• Bacon: Adds saltiness and crunch. Substitute with turkey bacon or omit for a vegetarian version.
• Cheddar cheese: Go for sharp or extra sharp for bold flavor. Shredded mozzarella or Monterey Jack work too.
• Milk: Whole milk gives the soup richness without being too heavy. You can also use 2% or a dairy-free alternative.
• Butter & flour: These create a quick roux to thicken the soup. Gluten-free flour works in a 1:1 ratio if needed.
• Green onions: Add a pop of color and freshness. You could swap with chives if preferred.
• Chicken broth: Adds depth. For vegetarian, swap with veggie broth.
• Sour cream (optional): For added tang and creaminess.

Special equipment: A large soup pot and a potato masher or immersion blender for desired texture.

How To Make Baked Potato Soup

1. Cook the bacon: In a large soup pot over medium heat, cook 6 slices of chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Make the roux: Add 1/4 cup butter to the pot. Once melted, whisk in 1/4 cup flour. Cook, whisking constantly, for 1-2 minutes until golden and bubbling.
3. Add liquids: Slowly whisk in 2 cups of milk and 2 cups of chicken broth. Bring to a simmer, stirring often to avoid lumps.
4. Add potatoes: Stir in 3 large baked potatoes (peeled and chopped or mashed). Simmer for 10-15 minutes, stirring occasionally.
5. Blend if desired: For a smooth texture, use an immersion blender to puree some or all of the soup. Or leave it chunky for a rustic feel.
6. Add cheese and bacon: Stir in 1 cup shredded cheddar cheese and most of the bacon. Reserve a little for topping.
7. Season and serve: Add salt and pepper to taste. Ladle into bowls and garnish with green onions, extra cheese, and crispy bacon.

Storage Options

• Room Temperature: Not recommended; cool the soup quickly and refrigerate.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 2 months. Let cool completely before freezing.
• Reheating: Warm gently on the stove over medium heat, adding a splash of broth or milk to loosen the texture.

Variations and Substitutions

• Vegetarian: Omit bacon and use vegetable broth.
• Loaded style: Add a dollop of sour cream and a sprinkle of chives before serving.
• Spicy kick: Stir in diced jalapeños or a pinch of cayenne pepper.
• Thicker texture: Use extra potatoes or reduce the broth slightly.
• Lighter version: Use low-fat milk and turkey bacon.

Frequently Asked Questions

Can I use leftover mashed potatoes? Yes! They work great in this soup. Add them in Step 4 and adjust liquid as needed.

How can I make it gluten-free? Swap all-purpose flour with a 1:1 gluten-free flour blend.

What if I don’t have baked potatoes? Boil peeled, cubed potatoes until fork tender, then proceed with the recipe.

Can I make this ahead of time? Absolutely. It stores well in the fridge and reheats beautifully.

How do I thicken the soup without flour? You can blend more of the potatoes or use cornstarch slurry instead.

Is this freezer-friendly? Yes! Just skip the garnishes before freezing and add them fresh when serving.

Conclusion

This baked potato soup is the kind of meal that warms you from the inside out. It’s simple, filling, and perfect for cozy nights at home. Whether you’re enjoying it on a snowy evening or whipping it up for a casual get-together, this recipe is sure to be a hit.

Give it a try, and don’t forget to top it with all your favorites. If you make this soup, let us know how it turned out. Happy cooking!

Baked Potato Soup

• Author: Sofia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Ingredients

Scale 1x2x3x

• 3 large russet potatoes (baked, peeled, and chopped)
• 6 slices bacon
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions
• Salt and pepper to taste

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Instructions

1. Cook bacon until crispy. Set aside.
2. Melt butter in pot, whisk in flour. Cook 1-2 mins.
3. Slowly add milk and broth. Simmer until thick.
4. Add potatoes, cook 10-15 mins.
5. Blend if desired.
6. Stir in cheese and most bacon.
7. Season and serve with toppings.

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Notes

• Use leftover baked potatoes to save time.
• Add sour cream or chives for extra flavor.

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Nutrition

• Calories: 390
• Fat: 24g
• Carbohydrates: 29g
• Protein: 13g