Baked Potato Soup

Baked Potato Soup is the ultimate comfort food—rich, creamy, and loaded with all the delicious flavors you’d find in a loaded baked potato. With tender potatoes, smoky bacon, cheddar cheese, sour cream, and chives, this soup feels hearty and indulgent while still being simple to prepare.

It’s the kind of dish that warms you up from the inside out, making it perfect for cozy dinners, chilly nights, or whenever you crave comfort in a bowl.

Why I Love This Recipe

We love this recipe because it takes the humble baked potato and turns it into a rich, creamy, and soul-satisfying bowl of comfort. The velvety base is infused with buttery potatoes, savory broth, and a touch of cream, while toppings like crispy bacon, melted cheese, and fresh green onions add layers of flavor and texture that make each bite exciting.

It’s hearty and filling, yet cozy and familiar, reminding us of home-cooked meals and family gatherings. What makes it especially lovable is its versatility—you can keep it simple and classic or load it up with your favorite toppings for a fully customizable experience.

Why It’s a Must-Try Dish

This soup is a must-try because it transforms simple, everyday ingredients into a bowl of pure comfort. The creamy potato base is rich and velvety, making it indulgent enough to feel special, while customizable toppings like cheese, bacon, sour cream, or chives turn it into a dish that can be tailored to anyone’s taste.

It’s hearty enough to stand alone as a meal yet versatile enough to serve as a starter or side. Beyond its delicious flavor, it’s also incredibly satisfying—warm, filling, and nostalgic, like a hug in a bowl.

Recipe Details:

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6 bowls
• Calories per serving: ~380–420 kcal

Ingredients

• 4 large russet potatoes, baked (about 2 lbs total)
• 6 slices bacon, cooked and crumbled
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups whole milk (or 2% for lighter version)
• 1 cup chicken broth (or vegetable broth)
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper, to taste
• 2 green onions (sliced, for garnish)
• Extra shredded cheese & bacon (for garnish)

Directions

Step 1: Bake the Potatoes

1. Preheat oven to 400°F (200°C).
2. Wash and scrub the potatoes, poke holes with a fork, and bake for 50–60 minutes until tender.
3. Once baked, let them cool slightly, then peel and dice into cubes.

Step 2: Cook the Bacon

1. In a large pot or Dutch oven, cook bacon over medium heat until crispy.
2. Remove and place on paper towels. Crumble once cooled.

Step 3: Make the Roux

1. Drain most of the bacon fat, leaving about 1 tbsp in the pot.
2. Add butter and melt over medium heat.
3. Stir in flour and whisk for 1–2 minutes to form a roux.

Step 4: Create the Soup Base

1. Slowly whisk in milk and broth until smooth.
2. Bring to a gentle simmer, stirring constantly until slightly thickened (5–7 minutes).

Step 5: Add the Potatoes

1. Stir in diced baked potatoes.
2. Add garlic powder, onion powder, salt, and black pepper.
3. Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.

Step 6: Add Cheese & Sour Cream

1. Stir in shredded cheddar until melted.
2. Mix in sour cream for creaminess.

Step 7: Finish with Bacon & Garnishes

1. Stir in half of the crumbled bacon.
2. Serve hot, topped with remaining bacon, shredded cheese, and green onions.

How to Serve

• Serve hot in deep bowls with toppings like extra cheese, bacon, sour cream, and chives.
• Pair with garlic bread, crusty baguette, or cornbread.
• Serve alongside a fresh green salad for a balanced meal.

Additional Tips & Variations:

• Lighter Version: Use 2% milk and Greek yogurt instead of sour cream.
• Extra Creamy: Add ½ cup heavy cream.
• Vegetarian Option: Skip bacon and use veggie broth; add roasted mushrooms for depth.
• Loaded Soup Bar: Serve with toppings like jalapeños, hot sauce, or crispy onions so everyone customizes their bowl.
• Shortcut Tip: Use leftover baked or mashed potatoes.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Potato soup can separate when frozen, but you can freeze it up to 2 months. Reheat slowly while whisking and add a splash of milk or broth to bring it back together.
• Reheating: Warm over medium heat on the stove, stirring occasionally.

Special Equipment Needed

• Large soup pot or Dutch oven
• Whisk
• Potato masher or immersion blender
• Baking sheet (for potatoes)

FAQ:

Q1: Can I use instant potatoes instead of baked potatoes?
Not recommended—you won’t get the same hearty texture. Stick to real baked potatoes.

Q2: Can I use red or gold potatoes instead of russet?
Yes! They’ll make the soup creamier since they’re waxier, but still delicious.

Q3: Can I make this in a slow cooker?
Yes! Cook bacon first, then add all ingredients (except cheese & sour cream) to the slow cooker. Cook on low for 6–7 hours, then stir in cheese and sour cream before serving.

Q4: Can I make it gluten-free?
Yes—substitute the flour with cornstarch or gluten-free flour.

Q5: Is this soup kid-friendly?
Absolutely—kids love the creamy texture and cheesy flavor.

Conclusion

Baked Potato Soup is comfort in a bowl—creamy, cheesy, and loaded with hearty potato goodness. It’s easy to make, versatile, and perfect for cozy nights at home. With a few simple ingredients, you’ll have a satisfying meal that rivals any restaurant soup. Whether you enjoy it plain or fully loaded with toppings, this recipe is bound to become a family favorite.