Creamy, hearty, and endlessly comforting, this Baked Potato Soup is everything you want on a chilly evening. Loaded with velvety potatoes, rich cheddar cheese, crispy bacon, and fresh green onions, it’s a warm hug in a bowl. Whether you’re curled up on the couch or hosting a casual dinner, this soup always hits the spot.

What makes this soup irresistible is how it captures all the best flavors of a fully loaded baked potato and transforms them into a satisfying, spoonable meal. With just the right balance of creamy and chunky textures, this recipe brings simple ingredients together in the most indulgent way.

Why You’ll Love This Baked Potato Soup

If you’re a fan of baked potatoes, this soup will quickly become a staple in your home. Here’s why:

Ultra Comforting: Perfect for cozy nights or when you’re feeling under the weather.
Simple Ingredients: You likely already have everything you need in your kitchen.
Customizable Toppings: From cheese to scallions to sour cream, you can make it your own.
Meal-Prep Friendly: It stores and reheats well, making it ideal for leftovers.

Preparation Phase & Tools to Use

Before diving into cooking, gather the essential tools to ensure smooth prep:

Large Pot or Dutch Oven: Crucial for evenly cooking the potatoes and allowing flavors to meld.
Potato Masher: This helps break down the cooked potatoes to the perfect creamy-chunky texture.
Wooden Spoon or Silicone Spatula: Ideal for stirring without scratching your cookware.
Ladle: Makes serving the soup much easier and cleaner.
Cutting Board and Chef’s Knife: For prepping bacon, onions, and potatoes efficiently.

Having these tools ready will streamline your cooking and help you enjoy the process.

Ingredients for the Baked Potato Soup

Russet Potatoes: The heart of the soup. Their starchy texture creates that creamy base.
Bacon: Adds smokiness, crunch, and that irresistible savory edge.
Yellow Onion: Brings depth and subtle sweetness when sautéed.
Garlic: Enhances flavor with a warm, aromatic base note.
Chicken Broth: Acts as a flavorful liquid to carry the richness of the soup.
Whole Milk: Provides a creamy foundation.
Sour Cream: Adds tanginess and enhances the creamy texture.
Cheddar Cheese: Sharp, melty, and essential for that loaded potato vibe.
Green Onions: Offer a fresh bite and pop of color.
Butter & Flour: Used to create a roux that thickens the soup beautifully.
Salt & Pepper: Seasoning essentials to balance all the flavors.

How To Make the Baked Potato Soup

Step 1: Cook the Bacon

Start by cooking chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot for flavor.

Step 2: Sauté Aromatics

Add butter to the pot. Once melted, toss in diced onion and cook until soft and translucent. Stir in minced garlic and cook for another minute until fragrant.

Step 3: Create the Roux

Sprinkle flour over the onion and garlic mixture. Stir constantly for 1-2 minutes until it turns golden. This step thickens the soup and adds a nutty richness.

Step 4: Add Liquids and Potatoes

Gradually whisk in chicken broth and milk, ensuring there are no lumps. Add the peeled, diced potatoes. Simmer uncovered until potatoes are fork-tender (about 20-25 minutes).

Step 5: Mash and Stir

Using a potato masher, break down some of the potatoes right in the pot, leaving some chunks for texture. Stir in sour cream and shredded cheddar cheese until fully melted and smooth.

Step 6: Final Touches

Add salt and pepper to taste. Ladle soup into bowls, then top with crumbled bacon, extra cheese, and chopped green onions.

Serving and Storing Baked Potato Soup

Serve this soup hot with your favorite toppings like more cheese, a dollop of sour cream, or a sprinkle of fresh chives. It pairs beautifully with a slice of crusty bread or a green side salad for a complete meal.

For storing, let the soup cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. To freeze, portion it into freezer-safe bags or containers for up to 2 months. Reheat gently on the stovetop over low heat, stirring occasionally.

Frequently Asked Questions

Can I use red or Yukon gold potatoes instead of russet?

Yes, you can, but keep in mind that russet potatoes yield the creamiest texture due to their higher starch content. Waxy varieties will be less fluffy.

Is it possible to make this soup vegetarian?

Absolutely. Just skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of that smoky flavor.

Can I make this in a slow cooker?

Yes! Sauté the bacon, onions, and garlic first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or even a splash of heavy cream to keep the soup rich and tangy.

Can I add protein to make it more filling?

Definitely! Shredded rotisserie chicken or diced ham are great additions that complement the flavors well.

Want More Soup Ideas?

If you’re loving this Baked Potato Soup, don’t miss these other comforting favorites:

Hearty Italian Sausage Soup for a meaty, flavor-packed bowl.
Easy Thai Red Curry Dumpling Soup if you’re craving something creamy with a spicy kick.
Cajun Ranch Shrimp and Sausage Pasta Skillet for bold flavor in a one-pan wonder.
French Onion Ground Beef and Rice Casserole if you want something hearty and satisfying.
Golden Crispy Chicken with Parmesan Mushroom Sauce to pair with soup for a dinner combo.

Save This Pin For Later

📌 Save this recipe to your Pinterest soup or comfort food board so you can revisit it whenever those cozy cravings hit.

Let me know how your Baked Potato Soup turned out! Did you load it with bacon or go full veggie? Add a sprinkle of extra cheese on top? I love seeing how you all put your own twist on these dishes.

For more comforting recipes and everyday inspiration, follow along on Pinterest – Kitchen By Kate.