Baked Potato Soup

Simple Introduction

Baked Potato Soup is the ultimate comfort food—rich, creamy, hearty, and deeply satisfying. It takes everything you love about a classic loaded baked potato and transforms it into a warm, velvety soup that’s perfect for cozy dinners, cold winter nights, or whenever you’re craving something filling and homemade. With tender potatoes blended into a silky base, crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh chives, this soup delivers bold flavor and indulgent texture in every spoonful.

What makes Baked Potato Soup so irresistible is its balance. It’s creamy without being heavy, rich without being overwhelming, and simple enough for a weeknight while still feeling special enough for guests. Whether you serve it as a main dish with crusty bread or as a starter alongside a salad, this soup is always a crowd-pleaser.

This recipe is designed to be approachable, reliable, and endlessly customizable. You can keep it classic, lighten it up, or load it with extra toppings—either way, it’s a guaranteed favorite. Below, you’ll find everything you need to master the best homemade Baked Potato Soup, from detailed instructions and pro tips to variations, storage advice, and serving ideas.

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Recipe Details

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

• Course: Soup / Main Dish

• Cuisine: American

• Servings: 4–6

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Ingredients Breakdown (And Why They Matter)

Understanding each ingredient helps you make the best possible Baked Potato Soup, not just a good one.

Potatoes

• 4 large russet potatoes (about 2 lbs), peeled and cubed
  Russet potatoes are ideal for Baked Potato Soup because they’re high in starch. This gives the soup its naturally thick, creamy texture once mashed or blended. Yukon Golds can work in a pinch, but russets deliver that classic baked potato flavor and body.

Salt

• ¾ teaspoon salt (plus more to taste)
  Seasoning the potatoes while boiling ensures flavor from the inside out.

Bacon

• 6 slices thick-cut bacon
  Bacon adds smoky depth and savory richness. Cooking it first also provides flavorful drippings for sautéing the onions, layering flavor right from the start.

Onion & Garlic

• 1 large yellow onion, diced

• 3 cloves garlic, minced
  These aromatics form the flavor base of the soup. Yellow onions provide gentle sweetness, while garlic adds warmth and depth.

Butter & Flour (The Roux)

• 2 tablespoons butter

• ¼ cup all-purpose flour
  This classic roux thickens the soup and gives it a smooth, cohesive texture. It prevents the soup from feeling watery and helps bind the dairy and broth together.

Broth

• 3½ cups chicken broth
  Chicken broth adds savory backbone. You can substitute vegetable broth if needed.

Dairy

• 2 cups half-and-half

• ¾ cup sour cream
  Half-and-half creates richness without being as heavy as cream, while sour cream adds tang that balances the cheese and bacon.

Seasoning

• ½ teaspoon black pepper
  Simple seasoning lets the potato flavor shine. You can always add more later.

Cheese & Garnish

• 2 cups shredded sharp cheddar cheese (freshly shredded)

• ⅛ cup chives, finely diced
  Sharp cheddar melts beautifully and brings bold flavor. Fresh chives add brightness and color.

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Step-by-Step Instructions

Prep

1. Shred the cheddar cheese from a block.
   Freshly shredded cheese melts smoother than pre-shredded varieties, which often contain anti-caking agents.

2. Bring dairy to room temperature.
   Measure out the sour cream and half-and-half and let them sit on the counter. This prevents curdling and ensures a silky soup.

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Cook

1. Cook the Bacon

Cut the bacon into 1-inch pieces and add to a large pot over low heat. Cook slowly until crispy, stirring occasionally. This gentle method renders the fat without burning the bacon.

Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot—this will flavor the soup base.

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2. Cook the Potatoes

While the bacon cooks, add the cubed potatoes to a large pot of salted water. Bring to a boil and cook for about 20 minutes, or until the potatoes are very fork-tender.

Drain well and gently mash. Set aside.

Pro Tip: Slightly overcooked potatoes blend better and make the soup creamier.

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3. Sauté the Aromatics

Add the diced onion to the pot with the bacon drippings. Cook over medium heat for about 5 minutes, until softened and translucent.

Add the garlic and butter. Cook for 1 minute, stirring constantly, until fragrant.

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4. Make the Roux

Whisk in the flour and cook for 1 full minute, stirring constantly. This step removes the raw flour taste and ensures a smooth, thick soup.

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5. Add Liquids

Slowly pour in the chicken broth while whisking, scraping up any browned bits from the bottom of the pot. Gradually stir in the half-and-half.

Bring the soup to a gentle boil, then reduce heat to a simmer.

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6. Build the Soup

Stir in the mashed potatoes, sour cream, and black pepper. Remove the pot from heat.

At this stage, the soup should already be thick and creamy.

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7. Blend (Optional)

For an ultra-smooth Baked Potato Soup, use an immersion blender directly in the pot. Blend until you reach your desired texture.

If using a standard blender, blend in batches and return to the pot.

Texture Tip: Blend only part of the soup if you prefer some potato chunks.

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8. Add Cheese

Gradually stir in the shredded cheddar cheese, a handful at a time, until melted and smooth.

The soup will continue to thicken as it sits.

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Serve

Ladle the soup into bowls and garnish with crispy bacon and chives. Serve warm and enjoy every creamy bite.

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Tips for the Best Baked Potato Soup

• Room-temperature dairy matters: Cold dairy can cause graininess.

• Shred your own cheese: It melts smoother and tastes better.

• Control thickness: Add a splash of broth or milk if needed.

• Boost flavor: A pinch of smoked paprika, garlic powder, or onion powder adds depth.

• Blend wisely: Blending creates creaminess without extra cream.

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Variations and Customizations

One of the best things about Baked Potato Soup is how adaptable it is.

Lighter Version

• Replace half-and-half with whole milk

• Use turkey bacon

• Reduce cheese slightly

Extra Loaded Version

• Add extra bacon

• Stir in cream cheese

• Top with green onions and extra cheddar

Vegetarian Option

• Use vegetable broth

• Skip bacon and sauté onions in butter or olive oil

• Add smoked paprika for depth

Spicy Twist

• Add cayenne pepper

• Stir in diced jalapeños

• Top with pepper jack cheese

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Storage & Reheating

Refrigeration

Store leftover Baked Potato Soup in an airtight container in the refrigerator for up to 4 days.

Freezing

While dairy-based soups can be frozen, texture may change slightly. If freezing, leave out the cheese and sour cream and add them after reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or milk to loosen if needed.

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Serving Suggestions

• Crusty bread or garlic toast

• Simple green salad

• Grilled cheese sandwich

• Roasted vegetables

This soup is hearty enough to stand alone but pairs beautifully with lighter sides.

Print

Nutrition (Approximate, Per Serving)

• Calories: 450–520 kcal

• Carbohydrates: 38–42 g

• Protein: 16–18 g

• Fat: 28–32 g

• Saturated Fat: 14–17 g

• Fiber: 3–4 g

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Final Thoughts

Baked Potato Soup is more than just a recipe—it’s a bowl of pure comfort. From its creamy, velvety texture to the familiar flavors of bacon, cheddar, and sour cream, this soup captures everything we love about cozy, home-cooked meals. It’s the kind of dish that warms you from the inside out, making it perfect for cold evenings, family dinners, or lazy weekends when you want something satisfying without spending hours in the kitchen.

What truly sets this Baked Potato Soup apart is its versatility. You can keep it classic, lighten it up, or go all-in with extra toppings and bold flavors. It adapts effortlessly to your preferences while remaining reliable and comforting every single time. The balance of simple ingredients and thoughtful technique ensures a soup that tastes rich and indulgent without being overly complicated.