Baked Potato Soup is the ultimate comfort food—creamy, rich, and loaded with the flavors of a classic baked potato. Whether you're craving something warm on a chilly day or just looking for an easy and delicious weeknight dinner, this Easy Baked Potato Soup recipe hits the spot. It’s packed with tender chunks of potato, crispy bacon, melted cheese, and all the toppings you love on a baked potato. Ready to dive into this satisfying, hearty soup? Read on to get the full recipe and all the tips for making this classic dish at home!

What is Baked Potato Soup?

Baked Potato Soup is a creamy soup made from tender, fluffy potatoes, cooked down in a rich broth with all the classic baked potato toppings—crispy bacon, shredded cheddar cheese, sour cream, and chives. The potatoes are usually baked ahead of time to enhance their flavor and give the soup that classic “baked potato” taste. It’s smooth and velvety, yet hearty enough to be a meal on its own.

The great thing about this soup is that it's easy to make and can be customized to your liking, from the level of creaminess to the toppings. Whether you're feeding a family or entertaining guests, this soup is sure to be a hit!

Ingredients List for Easy Baked Potato Soup

Here are the main ingredients you’ll need to make this delicious Baked Potato Soup:

Russet Potatoes: 4 large russet potatoes, baked and diced.
Bacon: 6 slices of bacon, cooked and crumbled.
Onion: 1 medium onion, finely chopped.
Garlic: 2 cloves garlic, minced.
Butter: ¼ cup unsalted butter (half a stick).
Flour: ¼ cup all-purpose flour for thickening.
Chicken Broth: 4 cups chicken broth or stock.
Milk: 2 cups whole milk or half-and-half for creaminess.
Sour Cream: ½ cup sour cream for tang and richness.
Cheddar Cheese: 1 cup shredded sharp cheddar cheese.
Salt: 1 teaspoon salt, or to taste.
Pepper: ½ teaspoon ground black pepper, or to taste.
Chives or Green Onions: Chopped, for garnish.

Ingredients List for Easy Baked Potato Soup (Optional Add-ins)

If you want to add more flavor or texture to your Baked Potato Soup, here are some optional ingredients you can include:

Heavy Cream: For a richer soup, add ½ cup heavy cream.
Cheddar Cheese: An extra cup of shredded cheddar for added cheesiness.
Ham: Diced ham can be added for extra protein and flavor.
Vegetables: Add diced carrots or celery for extra texture and nutrition.
Cayenne Pepper: A pinch for a little kick of heat.
Paprika: Smoked or regular paprika adds a subtle smokiness.

Substitutions and Variations

Don’t have all the ingredients on hand? No problem! Here are some easy substitutions and variations for your Baked Potato Soup:

Dairy-Free: Substitute the milk with almond milk or coconut milk, and use a dairy-free butter alternative. Skip the sour cream or use a dairy-free version.
Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
Low-Carb: Substitute half of the potatoes with cauliflower for a lower-carb option.
Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
Cheesy Version: Stir in an extra cup of shredded cheese to make the soup even cheesier.
Loaded Baked Potato Soup: Add extra toppings like chopped tomatoes, jalapeños, or even a fried egg for a fully loaded soup.

Step-by-Step Cooking Instructions

Here’s a simple guide to making this Easy Baked Potato Soup from start to finish. Follow these steps for a creamy, comforting dish:

Step 1: Bake the Potatoes

Start by baking 4 large russet potatoes. Preheat your oven to 400°F (200°C), wash and prick the potatoes with a fork, and place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender and cooked through. Once baked, let them cool slightly, then peel and dice them into bite-sized cubes. Set aside.

Step 2: Cook the Bacon

While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the pan and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces and set aside.

Step 3: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 4: Make the Roux

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook the mixture for 1-2 minutes to get rid of the raw flour taste. This step helps thicken the soup.

Step 5: Add the Broth and Potatoes

Slowly pour in the chicken broth, whisking constantly to combine with the roux. Bring the mixture to a simmer. Add the diced baked potatoes, salt, and pepper, stirring to combine.

Step 6: Add the Milk and Sour Cream

Once the soup is simmering and the potatoes are fully heated through, slowly pour in the milk and sour cream. Stir until well combined. Let the soup simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 7: Stir in the Cheese and Bacon

Add the shredded cheddar cheese to the soup, stirring until melted and well incorporated. Stir in half of the crumbled bacon, saving the rest for garnish.

Step 8: Adjust Seasoning and Consistency

Taste the soup and adjust the seasoning with additional salt and pepper, if needed. If the soup is too thick, add a little more broth or milk to reach your desired consistency.

Step 9: Garnish and Serve

Ladle the soup into bowls and top with the remaining crumbled bacon, extra shredded cheese, and a sprinkle of chopped chives or green onions. Serve hot with bread or crackers on the side.

How to Cook Baked Potato Soup: A Step-by-Step Guide

Bake the potatoes: Baking the potatoes gives the soup that signature “baked potato” flavor.
Cook the bacon: Crispy bacon adds a smoky, savory element to the soup.
Sauté aromatics: Onions and garlic add a depth of flavor that’s essential for a rich soup base.
Make the roux: This thickens the soup and gives it a velvety texture.
Simmer the broth and potatoes: The flavors come together as the soup simmers, and the potatoes become tender.
Add dairy and cheese: Milk, sour cream, and cheddar make the soup creamy and rich.
Serve with toppings: Finish with your favorite toppings for the ultimate comfort meal.

Common Mistakes to Avoid

To ensure your Baked Potato Soup turns out perfectly every time, here are some common mistakes to avoid:

Not baking the potatoes fully: If the potatoes aren’t baked thoroughly, they won’t have that soft, fluffy texture that makes the soup creamy.
Skipping the roux: The roux (butter and flour mixture) is key for thickening the soup. Without it, the soup may end up watery.
Overheating the milk: When adding the milk or cream, avoid letting the soup come to a boil, as this can cause the dairy to curdle.
Using the wrong potatoes: Russet potatoes are best for this recipe because they have a high starch content, which helps thicken the soup.

Serving and Presentation Tips

Presentation matters, even with a simple soup like this one. Here are some ways to make your Easy Baked Potato Soup look as good as it tastes:

How to Serve Baked Potato Soup

With Crusty Bread: Serve with a loaf of warm, crusty bread or garlic bread for dipping.
In Bread Bowls: Hollow out small round loaves of bread and serve the soup inside for a fun presentation.
With Crackers: Top the soup with buttery crackers for a bit of crunch.

Presentation Ideas for Baked Potato Soup

Cheese Swirl: Add a swirl of melted cheddar or sour cream on top of the soup for a visual pop.
Bacon Bits: Crispy bacon pieces on top of the soup add texture and flavor.
Fresh Herbs: A sprinkle of chopped chives, green onions, or parsley brings a touch of color and freshness.

Baked Potato Soup Recipe Tips

Make it Ahead: Baked Potato Soup can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop, adding more broth if needed to thin it out.
Freezing: You can freeze the soup without the dairy (milk and sour cream). When ready to serve, reheat and add the dairy during the reheating process for best results.
Reheating: Reheat the soup gently over low heat to avoid curdling the milk or sour cream.

Frequently Asked Questions (FAQs)

Can I make Baked Potato Soup ahead of time?

Yes! This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop when ready to serve.

Can I use leftover baked potatoes?

Definitely! Leftover baked potatoes work great in this recipe and will cut down on the prep time.

Can I make this soup without bacon?

Yes, you can easily omit the bacon for a vegetarian version. Just add a little olive oil to sauté the onions and garlic instead of using bacon fat.

Can I freeze Baked Potato Soup?

You can freeze the soup without the dairy (milk, sour cream) for up to 3 months. When reheating, add the dairy ingredients to avoid curdling.

What type of potatoes should I use?

Russet potatoes are the best option for this soup because they are starchy and give the soup a creamy texture.

Conclusion

This Easy Baked Potato Soup recipe is perfect for those days when you crave something comforting, hearty, and simple. With its creamy texture, rich flavors, and endless topping possibilities, it’s sure to become a family favorite. Whether you're serving it as a meal on its own or as part of a larger dinner spread, this soup is guaranteed to warm you up and leave you satisfied. So grab your potatoes, get cooking, and enjoy a bowl of this delicious Baked Potato Soup today!