Baked Potato Soup is a creamy, comforting bowl filled with tender chunks of baked potatoes, melted cheese, and crispy bacon bits. It’s warm, hearty, and perfect for chilly days when you want something that feels like a cozy hug in a bowl.
I love making this soup because it’s so satisfying and easy to customize. I usually add a dollop of sour cream and a sprinkle of green onions on top—it adds just the right amount of freshness and tang. Plus, the way the cheese melts into the soup makes every spoonful extra rich and tasty.
Whenever I serve this soup, I like to pair it with some crusty bread or a simple salad to balance out the richness. It’s the kind of meal that brings everyone to the table, and I always feel like it turns any ordinary day into something a little special and homey.
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are ideal for their starchy texture that makes the soup creamy. If unavailable, Yukon Golds work well too and offer a slightly buttery flavor.
Bacon: Crispy bacon adds great smoky flavor. For a vegetarian option, try smoked paprika or veggie bacon bits.
Cheese: Cheddar is classic here for its sharpness and meltability. If you want a milder taste, use Monterey Jack or a blend with mozzarella.
Heavy Cream: Adds richness and creaminess. For a lighter soup, substitute with half-and-half or coconut milk for dairy-free.
Onion and Garlic: These provide essential base flavor. Fresh is best, but onion powder and garlic powder can work in a pinch.
How Can I Get the Soup Both Creamy and Chunky?
The key is in mashing some potatoes while leaving others in pieces for texture.
- After adding baked and chopped potatoes to the broth, use a potato masher or immersion blender.
- Mash parts gently until the soup thickens but some potato chunks remain.
- This balance gives you a creamy base with satisfying bites.
- Be careful not to over-blend, or the soup will become too smooth and lose that hearty feel.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing plenty of space for stirring.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Potato masher or immersion blender – helps you mash some potatoes for a creamy texture while leaving some chunks.
- Chef’s knife and cutting board – for chopping onions, garlic, and potatoes safely and easily.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different meaty flavor.
- Use pepper jack cheese instead of cheddar for a bit of spicy heat.
- Add corn kernels or diced celery for extra crunch and sweetness.
- Stir in cooked broccoli florets or spinach to add some green veggies.
How to Make Baked Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 large baking potatoes
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese, plus extra for topping
- Salt and freshly ground black pepper, to taste
For Garnish and Extras:
- 1/2 cup sour cream (optional)
- 1/4 cup chopped fresh chives or green onions
- Optional: cooked corn kernels or diced celery for added texture
How Much Time Will You Need?
Preparing this soup will take about 15 minutes of active prep time plus around 1 hour to bake the potatoes. Cooking the soup on the stove adds another 20 minutes. In total, plan for roughly 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Bake and Prepare Potatoes:
Preheat your oven to 400°F (200°C). Prick each potato a few times with a fork. Place potatoes directly on the oven rack and bake until tender, about 1 hour. Once cool enough to handle, peel and chop them roughly. Set aside.
2. Cook Bacon and Prepare Base:
In a large pot, cook the bacon over medium heat until crispy. Move bacon to a paper towel-lined plate and crumble once cooled. Reserve about 1 tablespoon of the bacon fat in the pot.
3. Sauté Onion and Garlic:
Add butter to the bacon fat and melt over medium heat. Stir in the chopped onion and cook until soft and see-through, about 5 minutes. Add minced garlic and cook for another minute, stirring constantly.
4. Make the Roux and Add Broth:
Sprinkle the flour over the onion and garlic mixture and stir constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, stirring to prevent lumps. Bring to a gentle simmer until the soup thickens, about 5-7 minutes.
5. Add Potatoes and Mash:
Stir in the baked chopped potatoes. Use a potato masher or an immersion blender to mash some of the potatoes into the soup, leaving some chunks for a creamy yet textured consistency.
6. Finish the Soup:
Pour in the heavy cream and stir in the shredded cheddar cheese until melted and smooth. Heat the soup through but avoid boiling. Season with salt and freshly ground black pepper to taste.
7. Serve and Garnish:
Ladle the soup into bowls. Top with crumbled bacon, extra cheddar cheese, a dollop of sour cream if desired, and sprinkle with chopped chives or green onions. Serve warm, ideally with crusty bread.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen cooked potatoes to save time. Make sure to thaw them completely and drain any excess moisture before adding to the soup to avoid it becoming watery.
How Can I Make This Soup Dairy-Free?
Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a dairy-free cheese or omit the cheese altogether for a creamy, dairy-free version.
Can I Prepare Baked Potato Soup Ahead of Time?
Absolutely! Make the soup up to two days in advance and store it in the fridge. Reheat gently on the stove before serving, stirring occasionally and adding a splash of broth or cream if it’s too thick.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat to maintain the creamy texture, stirring occasionally to prevent burning.
