Baked Potato Soup Recipe

Baked Potato Soup Recipe tastes like a loaded baked potato in a bowl: creamy, cheesy, smoky, and ultra cozy. It works perfectly for busy weeknights or lazy weekends, and you can get it on the table in about 45 minutes. I have tested versions of this soup for over a decade, and my family still asks for it every single cold, rainy day.

Why Make This Baked Potato Soup Recipe at Home

Homemade baked potato soup tastes richer and fresher than anything from a can or restaurant. You control the salt, the texture, and all the toppings, so every bowl fits your cravings.

You also stretch a few basic ingredients into a filling meal that feeds a crowd. Leftovers taste even better the next day, so you cook once and enjoy twice.

“This baked potato soup recipe tastes like a cozy loaded potato bar in a bowl, and my whole family licks their spoons clean every time. ★★★★★”

Ingredients You Need

Here is everything you need to make a classic, loaded-style baked potato soup recipe.

Potatoes

• 4 large russet potatoes, scrubbed and dried
  • Russets give the best fluffy, starchy texture.
  • You can swap Yukon Golds for a slightly creamier, more buttery soup.
  • Avoid waxy potatoes like red potatoes, because they stay too firm.

Aromatics

• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 green onions, thinly sliced, divided (white parts for cooking, green for garnish)

Fat & Flavor

• 6 slices thick-cut bacon, chopped
  • Use a good smoky bacon, like applewood smoked, for deeper flavor.
  • You can use turkey bacon, but add 1 tablespoon butter for extra richness.
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
  • This combo makes a quick roux and thickens the soup.

Liquids

• 3 cups low-sodium chicken broth
  • I like Better Than Bouillon roasted chicken base with water as a pantry shortcut.
• 2 cups whole milk
• 1 cup heavy cream
  • You can swap half-and-half for the milk and cream if you want fewer ingredients.
  • Use all milk for a lighter soup, but simmer a bit longer to thicken.

Cheese & Dairy

• 2 cups shredded sharp cheddar cheese, divided
  • Buy a block and shred it yourself so it melts smoothly.
• 1/2 cup sour cream
  • Greek yogurt works as a lighter swap.

Seasonings

• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional: pinch of cayenne or hot sauce to taste

Toppings

• Extra shredded cheddar cheese
• Crumbled cooked bacon
• Sliced green onions or chives
• A dollop of sour cream
• Freshly ground black pepper

Equipment

• Large heavy-bottomed pot or Dutch oven
• Baking sheet and foil (if you bake the potatoes in advance)
• Cutting board and sharp knife
• Potato masher or fork
• Ladle
• Whisk
• Measuring cups and spoons

Tips & Mistakes

• Use russet potatoes for the fluffiest texture; waxy potatoes keep a firm bite and turn the soup chunky in a not-great way.
• Bake the potatoes ahead of time to save time on busy nights; cold baked potatoes peel easily and mash quickly.
• Do not skip cooking the bacon first; the bacon fat adds a ton of flavor to the base of the soup.
• Drain off some bacon fat if you see more than about 3 tablespoons in the pot, or the soup turns greasy.
• Cook the flour in the butter and bacon fat for at least 1 minute so the soup loses any raw flour taste.
• Add the milk and cream slowly while you whisk; a slow pour keeps the soup smooth and lump free.
• Keep the heat at a gentle simmer; a hard boil can scorch the bottom and split the dairy.
• Add cheese off the heat and stir until it melts; high heat can make the cheese grainy.
• Taste and adjust salt at the end; bacon, cheese, and broth all bring their own salt.
• Cool leftovers before you refrigerate or freeze; hot soup in the fridge can warm everything around it.

How to Make Baked Potato Soup Recipe

Step 1: Bake or prep the potatoes

You have two good options here.

Option A: Classic baked potatoes

1. Heat the oven to 400°F.
2. Pierce the russet potatoes a few times with a fork, rub them lightly with oil, and place them on a foil-lined baking sheet.
3. Bake 50 to 60 minutes, until a knife slides in easily.
4. Let them cool enough to handle, then peel off most of the skin and roughly chop or mash the insides.

Option B: Quick microwave potatoes

1. Pierce the potatoes all over with a fork.
2. Microwave on high 10 to 12 minutes, turning halfway, until tender.
3. Let them cool slightly, then peel and roughly mash.
4. The texture stays a bit less fluffy than oven baked, but it still tastes great.

Step 2: Cook the bacon

1. Place the chopped bacon in a large cold pot or Dutch oven.
2. Turn the heat to medium and cook, stirring often, until the bacon turns crisp and browned, about 8 to 10 minutes.
3. Use a slotted spoon to transfer the bacon to a paper towel lined plate.
4. Leave about 3 tablespoons of bacon fat in the pot and pour off any extra.

Step 3: Sauté aromatics

1. Add the butter to the pot with the bacon fat and let it melt over medium heat.
2. Stir in the diced onion and the white parts of the green onions.
3. Cook 4 to 5 minutes until the onion turns soft and translucent, and scrape up any browned bits from the bottom.
4. Add the minced garlic and cook 30 seconds until it smells fragrant.

Step 4: Make the roux

1. Sprinkle the flour over the onion mixture.
2. Stir constantly for 1 to 2 minutes so the flour coats everything and turns lightly golden.
3. This step thickens the soup and builds flavor.

Step 5: Add liquids and seasonings

1. Slowly pour in the chicken broth while you whisk, breaking up any lumps.
2. Add the milk and cream in a slow stream, still whisking.
3. Stir in salt, pepper, smoked paprika, garlic powder, and onion powder.
4. Bring the mixture to a gentle simmer over medium heat, stirring often so it does not scorch.

Step 6: Add potatoes and simmer

1. Stir the mashed or chopped baked potatoes into the pot.
2. Use a potato masher or the back of a spoon to break up any large chunks until you reach your preferred texture.
3. Simmer the soup 10 to 15 minutes, stirring occasionally, until it thickens and tastes rich and potato forward.
4. If the soup thickens too much, add a splash of broth or milk to loosen it.

Step 7: Add cheese and sour cream

1. Turn the heat to low.
2. Stir in 1½ cups of the shredded cheddar cheese until it melts and blends into the soup.
3. Whisk in the sour cream until the soup turns silky and creamy.
4. Taste and adjust seasoning with more salt and pepper if needed.

Step 8: Serve and garnish

1. Ladle the baked potato soup into warm bowls.
2. Top each bowl with extra shredded cheddar, crispy bacon, green onions or chives, and a small dollop of sour cream.
3. Add a pinch of smoked paprika or black pepper on top for color and flavor.
4. Serve hot and watch everyone go quiet while they eat.

Variations I've Tried

• Loaded broccoli baked potato soup recipe: Stir in 1 to 2 cups of small broccoli florets during the last 5 minutes of simmering, then top with extra cheddar.
• Chicken baked potato soup recipe: Add 1 to 2 cups of shredded cooked chicken or rotisserie chicken for extra protein and a full meal in a bowl.
• Lighter baked potato soup: Use turkey bacon, swap the heavy cream for more milk, and use Greek yogurt instead of sour cream.
• Extra smoky version: Use smoked cheddar, double the smoked paprika, and finish with a dash of hot sauce.
• Vegetarian baked potato soup recipe: Skip the bacon, use butter and a splash of olive oil to sauté the onions, and use vegetable broth instead of chicken broth.

How to Serve Baked Potato Soup Recipe

Serve this baked potato soup recipe in warm bowls with a generous sprinkle of cheddar, bacon, and green onions on top. Add a side of crusty bread, garlic toast, or simple buttered rolls for dipping. A crisp green salad or steamed green beans balances the richness and adds some crunch. Kids love this with apple slices or carrot sticks on the side for a cozy, simple dinner.

How to store

• Fridge: Cool the baked potato soup to room temperature, then store it in airtight containers in the refrigerator for up to 3 to 4 days.
• Freezer: Freeze in freezer-safe containers or bags for up to 2 months, and leave a little space at the top since the soup expands as it freezes.
• Thawing: Thaw frozen soup overnight in the fridge before reheating so the texture stays creamy.
• Reheating on the stove: Reheat gently in a pot over low to medium-low heat, stirring often, and add a splash of milk or broth to loosen if it feels too thick.
• Reheating in the microwave: Heat in short bursts, stirring between each round, and stop when it reaches a steamy, hot temperature without boiling.

Baked Potato Soup Recipe

Baked Potato Soup tastes like a loaded baked potato in a bowl: creamy, cheesy, smoky, and ultra cozy, perfect for busy weeknights or lazy weekends.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Ingredients

  

• 4 large russet potatoes, scrubbed and dried

• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 green onions, thinly sliced, divided (white parts for cooking, green for garnish)

• 6 slices thick-cut bacon, chopped
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour

• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup sour cream

• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

• extra shredded cheddar cheese, for serving
• crumbled cooked bacon, for serving
• sliced green onions or chives, for serving
• sour cream, for serving
• freshly ground black pepper, for serving

Instructions

 

1. Pierce the russet potatoes several times with a fork.
2. For classic baked potatoes, heat the oven to 400°F, rub potatoes lightly with oil, place on a foil-lined baking sheet, and bake 50 to 60 minutes until tender. Let cool enough to handle, peel off most of the skin, and roughly chop or mash the insides.
3. For quicker potatoes, microwave on high 10 to 12 minutes, turning halfway, until tender. Let cool slightly, then peel and roughly mash.

1. Place the chopped bacon in a large cold pot or Dutch oven. Turn the heat to medium and cook, stirring often, until the bacon is crisp and browned, about 8 to 10 minutes.
2. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Leave about 3 tablespoons of bacon fat in the pot and pour off any extra.
3. Add the butter to the pot with the bacon fat and let it melt over medium heat.
4. Stir in the diced onion and the white parts of the green onions. Cook 4 to 5 minutes until the onion is soft and translucent, scraping up any browned bits from the bottom of the pot.
5. Add the minced garlic and cook about 30 seconds until fragrant.

1. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 to 2 minutes until the flour coats everything and turns lightly golden.
2. Slowly pour in the chicken broth while whisking to break up any lumps.
3. Add the milk and cream in a slow stream, whisking constantly until smooth.
4. Stir in the salt, black pepper, smoked paprika, garlic powder, and onion powder. Bring the mixture to a gentle simmer over medium heat, stirring often so it does not scorch.

1. Stir the mashed or chopped baked potatoes into the pot.
2. Use a potato masher or the back of a spoon to break up any large chunks until you reach your preferred texture.
3. Simmer the soup for 10 to 15 minutes, stirring occasionally, until it thickens and tastes rich and potato forward. If it becomes too thick, add a splash of broth or milk to loosen.
4. Reduce the heat to low and stir in 1 1/2 cups of the shredded cheddar cheese until fully melted and smooth.
5. Whisk in the sour cream until the soup is silky and creamy. Taste and adjust seasoning with more salt and pepper if needed.

1. Ladle the baked potato soup into warm bowls.
2. Top each bowl with extra shredded cheddar, crispy bacon, green onions or chives, a small dollop of sour cream, and freshly ground black pepper.
3. Serve hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 550 calories; fat 35 g; saturated fat 18 g; carbohydrates 40 g; fiber 3 g; sugars 7 g; protein 18 g; sodium 1050 mg. Values are estimates and will vary based on brands, add-ins, and portion size.