There’s nothing quite like a warm, creamy bowl of Baked Potato Soup on a chilly evening. With its rich, velvety texture and loaded baked potato flavors, this soup is the ultimate comfort food. Imagine crispy bacon, sharp cheddar, and fresh green onions swirling together in a perfectly seasoned, hearty potato base.

I first discovered this recipe on a cold winter night when I needed something filling yet simple to make with what I had on hand. What started as a way to use up leftover baked potatoes has now become a staple in our home, especially when we’re craving something warm and cozy.

Why You’ll Love This Baked Potato Soup

If you love baked potatoes, this soup will be your new favorite way to enjoy them! It combines everything you love about a classic loaded baked potato into a creamy, spoonable dish.

First off, it’s incredibly easy to make. You don’t need any fancy ingredients or techniques—just simple, wholesome flavors coming together in the best way.

It’s also budget-friendly. Potatoes are one of the most affordable ingredients, and this recipe stretches them into a filling meal that serves the whole family.

Rich and satisfying, this soup is thick, creamy, and packed with flavor. A blend of milk, cheese, and sour cream gives it the perfect balance of richness without being too heavy.

Best of all, it’s completely customizable. You can load it up with your favorite toppings, swap ingredients to fit your dietary needs, or make it vegetarian by omitting the bacon.

Once you try it, this Baked Potato Soup will be a regular on your menu!

Ingredients Notes

The magic of this Baked Potato Soup lies in its simple ingredients. Let’s break down what makes this recipe so irresistible.

Russet potatoes – These are the best choice because of their high starch content, which gives the soup its creamy texture. Yukon Golds can work too, but avoid waxy potatoes like red potatoes since they won’t break down as easily.
Bacon – Crispy bacon adds a smoky, savory flavor that takes this soup to the next level. You can also use turkey bacon or omit it for a vegetarian version.
Butter and flour – This combination forms the base of the roux, which thickens the soup and gives it a smooth, rich consistency.
Chicken broth – It enhances the flavor while keeping the soup from becoming too heavy. Use vegetable broth for a vegetarian option.
Milk and heavy cream – This duo creates the perfect creamy texture. You can use half-and-half instead or lighten it up with whole milk if you prefer.
Sharp cheddar cheese – Freshly shredded cheese melts beautifully into the soup. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the texture.
Sour cream – Adds a tangy, creamy finish that mimics the flavor of a loaded baked potato. Greek yogurt works as a great substitute!
Green onions – For a fresh, mild onion flavor that balances the richness of the soup.

Special Equipment

You’ll need a large pot or Dutch oven to cook the soup, plus a potato masher or immersion blender if you prefer a smoother texture.

How To Make This Baked Potato Soup

Making this Baked Potato Soup is as easy as baking your potatoes, crisping your bacon, and simmering everything together into a deliciously creamy dish. Here’s how:

1. Bake the Potatoes

Preheat your oven to 400°F. Scrub the russet potatoes, prick them with a fork, and bake them for about 45-50 minutes until they’re fork-tender. Let them cool slightly, then scoop out the insides and roughly mash them.

2. Cook the Bacon

While the potatoes bake, cook the bacon in a large pot over medium heat until it’s crispy. Remove it from the pot and set it aside, leaving a bit of bacon grease for extra flavor.

3. Make the Roux

In the same pot, melt butter, then whisk in flour to form a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste. Slowly whisk in chicken broth, making sure there are no lumps.

4. Add the Dairy and Potatoes

Reduce the heat to low and stir in the milk, heavy cream, mashed potatoes, and shredded cheddar cheese. Let it simmer until everything is well combined and heated through. Stir in sour cream for extra creaminess.

5. Adjust the Consistency

If the soup is too thick, add a little more milk or broth to reach your desired texture. You can also use an immersion blender for a smoother soup, though I love leaving some potato chunks for a rustic feel.

6. Garnish and Serve

Ladle the soup into bowls and top with crispy bacon, extra cheddar cheese, green onions, and a dollop of sour cream. Serve hot and enjoy!

Storage Options

This Baked Potato Soup stores well, making it perfect for meal prep or leftovers!

Refrigerator – Store in an airtight container for up to 4 days. The soup may thicken as it sits, so add a splash of milk when reheating.
Freezer – Because of the dairy content, this soup doesn’t freeze well, as it may separate upon thawing. If you plan to freeze it, make the soup without the dairy and add it in when reheating.
Reheating – Warm the soup gently on the stove over low heat, stirring occasionally. If it’s too thick, add a bit of milk or broth until it reaches the right consistency.

Variations and Substitutions

One of the best things about Baked Potato Soup is how easy it is to customize! Here are a few variations to try:

Make it vegetarian – Swap the chicken broth for vegetable broth and skip the bacon. You can add sautéed mushrooms for extra umami flavor.
Lighten it up – Use low-fat milk and Greek yogurt instead of heavy cream and sour cream to reduce calories while keeping it creamy.
Spicy twist – Add diced jalapeños or a dash of hot sauce for a kick of heat. You can also stir in some pepper jack cheese instead of cheddar.
Loaded potato style – Top your soup with crispy fried onions, chopped chives, or even crumbled cornbread for extra texture and flavor.
Extra protein – Stir in shredded rotisserie chicken or cooked sausage for a heartier meal.

No matter how you customize it, this Baked Potato Soup is bound to be a hit! Try it once, and you’ll find yourself craving it again and again. Enjoy! 🥣❤️