If you’re searching for ultimate comfort food, cozy vibes, and a delicious excuse to dig into something creamy and hearty, this Baked Potato Soup is about to become a new favorite in your kitchen. Every bowl is loaded with the nostalgia of a classic baked potato, complete with crispy bacon, sharp cheddar, creamy potatoes, and all the irresistible toppings you could want. Whether you’re feeding a crowd or simply need a feel-good meal on a chilly evening, this soup truly delivers—that signature baked potato flavor, but in an ultra-creamy, spoonable form.

Ingredients You’ll Need

Baked Potato Soup comes together with a handful of simple ingredients that each play a starring role. From the crisp, smoky bacon to the humble potatoes and the melty cheese, every element brings an essential touch of flavor, texture, or color that turns this soup from ordinary to extraordinary.

Thick-cut bacon: The crisp, salty bacon adds smoky depth and essential crunch as a standout topping.
Butter: Adds rich, creamy flavor and helps soften the onions for a velvety soup base.
Yellow onion: Diced onion brings a gentle sweetness and aromatic base flavor.
Garlic: Just two cloves, but they add a punch of savory warmth that rounds out the soup’s taste.
All-purpose flour: The secret to a perfectly thick and creamy soup—don’t skip this step!
Whole milk: Keeps things silky smooth; whole milk lends that extra richness.
Chicken broth: Helps to balance the creaminess and adds more depth of flavor (feel free to use vegetable broth for a vegetarian touch).
Russet potatoes: The heart of the dish—baked, peeled, and diced for incredible texture and that authentic baked potato flavor.
Sharp cheddar cheese: A good sharp cheese brings a tangy richness and lovely gooey melt.
Sour cream: Stirred in at the end for a tangy, creamy finish.
Salt, black pepper, smoked paprika (optional): Just the right amount of seasoning to tie everything together—smoked paprika adds an optional hint of smoky warmth.
Chopped green onions & extra shredded cheese: Classic toppings for that final pop of color and flavor.

How to Make Baked Potato Soup

Step 1: Crisp the Bacon

Start by cooking the bacon in a large soup pot over medium heat. Let it render out that delicious fat, turning beautifully crisp. Remove the bacon with a slotted spoon and let it drain, but be sure to leave about a tablespoon of that flavorful bacon fat in the pot—this will infuse your soup base with classic smoky flavor.

Step 2: Sauté Onion and Garlic

Add the butter right into the reserved bacon fat. Once melted, toss in the diced yellow onion and let it sauté for three to four minutes until soft and golden. Stir in the minced garlic for just a minute more—your kitchen will smell incredible!

Step 3: Make the Roux

Sprinkle the flour over the onion and garlic mixture, then whisk it constantly for a minute or two. This forms a roux, which is your ticket to creamy, luscious soup with no lumps. Don’t rush; let the flour just barely start to toast.

Step 4: Add Liquids and Simmer

Gradually whisk in the whole milk and chicken broth. Take your time to avoid lumps and get everything silky smooth. Bring the mixture to a gentle simmer, stirring frequently, and let it bubble for five to seven minutes until it begins to thicken.

Step 5: Add Potatoes and Mash

Gently stir in your diced baked potatoes. Now, give some of them a good mash with a spoon right in the pot. This blends creamy and chunky textures, thickening the soup and giving every bite a bit of that classic baked potato vibe.

Step 6: Finish with Cheese and Seasonings

Reduce the heat and stir in the shredded sharp cheddar, sour cream, salt, pepper, and smoked paprika if you’re using it. Keep stirring until the cheese is perfectly melted and the soup is dreamy and creamy. Taste and adjust seasoning as needed.

Step 7: Serve and Enjoy

Ladle your Baked Potato Soup into bowls and load up on toppings—crispy bacon, extra cheese, and green onions are an absolute must. Serve it piping hot and dig in!

How to Serve Baked Potato Soup

Garnishes

The toppings are what set Baked Potato Soup apart. Shower each bowl with crispy bacon bits, a handful of extra shredded cheddar, and a sprinkle of bright green onions. If you’re feeling fancy, a little dollop of sour cream or a shake of smoked paprika look as wonderful as they taste.

Side Dishes

This soup is hearty enough to shine on its own, but it also plays well with others! Pair it with buttery garlic bread, flaky biscuits, or even a crisp green salad to balance all that creamy richness. For a seriously comforting meal, serve with a warm, crusty baguette for dunking.

Creative Ways to Present

Why not let your guests get in on the fun? Set up a DIY Baked Potato Soup topping bar with all the classics plus a few wildcards like chives, crumbled blue cheese, or sautéed mushrooms. Or ladle the soup into bread bowls for a wow-factor presentation. Even mini mugs for appetizer portions at parties will have everyone coming back for seconds.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Potato Soup keeps like a dream! Let it cool completely, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 3–4 days, making it perfect for easy lunches or a quick after-work dinner.

Freezing

You can absolutely freeze Baked Potato Soup, though the texture might change slightly since potatoes and dairy can separate after thawing. For best results, cool the soup first and freeze in freezer-safe containers for up to three months. Thaw overnight in the fridge when you’re ready to enjoy.

Reheating

To reheat, gently warm the soup in a pot over medium-low heat, stirring often. If it’s a bit thick, add a splash of milk or broth to get it back to silky perfection. Stir well and bring up to temperature, then re-garnish and serve hot.

FAQs

Can I make Baked Potato Soup vegetarian?

Absolutely! Simply skip the bacon and opt for vegetable broth in place of chicken broth. You still get all that dreamy flavor and creamy texture, no bacon (or meat) required.

What’s the best potato to use?

Russet potatoes are the top choice because they get nice and fluffy after baking and mash beautifully into the soup, creating that signature baked potato texture.

Can I use leftover baked potatoes?

Yes, and it’s a huge time saver! Just peel and dice any leftover baked potatoes you have on hand. Even microwave-baked potatoes will work perfectly for this recipe.

How do I make it even richer?

For an extra touch of indulgence, add a splash of heavy cream when you add the milk, or finish each bowl with a swirl of extra sour cream or a sprinkle of additional cheese.

Is Baked Potato Soup gluten-free?

As written, this recipe uses flour for thickening, but you can easily swap in a gluten-free all-purpose flour or cornstarch to keep it gluten-free without sacrificing creaminess.

Final Thoughts

There’s something about a pot of Baked Potato Soup bubbling away on the stove that just feels like a warm hug. Whether you’re a soup lover or a baked potato fanatic (or both!), this is a dish that deserves a spot in your regular rotation. Gather your favorite toppings and give it a try—you might just find yourself returning for seconds (or thirds!).

Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy comfort of this hearty Baked Potato Soup loaded with crispy bacon, cheddar cheese, and a hint of smoky paprika. This easy stovetop recipe is a satisfying meal on its own or a delicious starter for any dinner.

Ingredients

Scale

Bacon:

4 slices thick-cut bacon, chopped

Soup Base:

1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken broth

Potatoes and Cheese:

3 large russet potatoes, baked, peeled, and diced
1 cup shredded sharp cheddar cheese
½ cup sour cream

Seasonings and Garnish:

½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika (optional)
Chopped green onions and additional shredded cheese for garnish

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Instructions

Cook the Bacon: In a large soup pot over medium heat, cook the bacon until crispy. Remove and set aside.
Prepare the Base: Leave 1 tablespoon of bacon fat in the pot, add butter, onion, and garlic. Cook until soft. Stir in flour and whisk to form a roux.
Add Liquid: Slowly whisk in milk and broth until smooth. Simmer for 5–7 minutes.
Thicken: Stir in diced potatoes, mash some, then add cheese, sour cream, salt, pepper, and paprika. Stir until creamy.
Serve: Garnish with bacon, green onions, and extra cheese.