There's something undeniably comforting about a steaming bowl of baked potato soup on a chilly evening. This hearty, creamy dish combines the rich flavors of baked potatoes, smoky bacon, and sharp cheddar cheese, making it the ultimate crowd-pleaser for family dinners or casual get-togethers.

I first discovered this recipe while craving something warm and satisfying that could be made with pantry staples. It quickly became a favorite, thanks to its simple ingredients and ease of preparation. Let me show you why this baked potato soup deserves a permanent spot on your menu.
Why You'll Love This Baked Potato Soup
Get ready to savor a cozy, delicious dish that's perfect for any occasion. This baked potato soup is packed with flavor and has a creamy texture that will keep everyone coming back for seconds.
First, it’s incredibly easy to make. While it tastes like you spent hours in the kitchen, this recipe comes together in under an hour, making it ideal for busy weeknights or last-minute meals.
The soup is also wonderfully versatile. You can customize the toppings to suit your preferences – from crispy bacon and green onions to sour cream or shredded cheese, there’s something for everyone.
Lastly, this recipe is a fantastic way to use up leftover baked potatoes or bacon from the weekend. It's budget-friendly, too, relying on simple ingredients you probably already have in your kitchen.
If you’ve been searching for a cozy dinner that’s both delicious and easy to make, this baked potato soup is the perfect choice.
Ingredients Notes

The beauty of this soup lies in its simple, wholesome ingredients that come together to create an unforgettable flavor. Here’s what you’ll need to make it:
- Russet Potatoes: These starchy potatoes break down beautifully when cooked, giving the soup its thick and creamy texture. If you have leftover baked potatoes, this is the perfect way to use them up.
- Bacon: Crispy bacon adds a smoky, savory flavor that balances the richness of the soup. Save some crumbled pieces for garnish!
- Heavy Cream: This is the secret to the soup’s luxurious, creamy consistency. For a lighter version, you can substitute with whole milk or half-and-half.
- Cheddar Cheese: Sharp cheddar melts perfectly into the soup, adding depth and a tangy kick. Grating the cheese yourself ensures the smoothest results.
- Chicken Broth: This forms the base of the soup, providing a flavorful, savory backdrop for the other ingredients. You can use vegetable broth for a vegetarian version.
You’ll also need basic pantry staples like butter, flour, onions, garlic, and seasonings. For this recipe, a large pot or Dutch oven and a whisk will come in handy for creating a smooth, creamy soup base.
How To Make This Baked Potato Soup

Making this baked potato soup is surprisingly simple, and it comes together with just a few key steps. Here’s how to do it:
Start by cooking the bacon in a large pot over medium heat until it’s crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving about 2 tablespoons of the bacon grease in the pot for added flavor.
Next, sauté your onions and garlic in the bacon grease until they’re soft and fragrant. This step builds a rich, savory base for the soup.
Sprinkle flour over the onions and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken slightly.
Add the diced baked potatoes to the pot, mashing some of them with the back of a spoon to create a creamy texture. Stir in the heavy cream and cheddar cheese, letting the cheese melt completely into the soup.
Season the soup with salt, pepper, and a pinch of cayenne if you like a bit of heat. Finish by stirring in the crispy bacon (reserving some for garnish) and letting the flavors meld for a few minutes.
Serve the soup piping hot, topped with green onions, extra cheese, and the reserved bacon for a delicious, picture-perfect bowl.
Storage Options
Leftovers of this baked potato soup store wonderfully, making it a great make-ahead option.
To refrigerate, allow the soup to cool completely, then transfer it to an airtight container. It will keep well for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring frequently to maintain its creamy texture.
If you’d like to freeze the soup, omit the cheese and cream during the initial cooking process. Cream-based soups can separate when frozen, so it’s best to add these ingredients after reheating. Freeze the soup in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Variations and Substitutions
This baked potato soup is a blank canvas for your culinary creativity. Here are some ideas to make it your own:
- Swap the bacon for diced ham or crumbled sausage for a different flavor profile.
- Use sweet potatoes instead of russet potatoes for a unique twist with a slightly sweet, earthy flavor.
- Add a handful of frozen corn or peas for a pop of color and extra nutrition.
- Experiment with different cheeses like gouda or Monterey Jack for a variation in taste.
- For a vegetarian version, use vegetable broth and omit the bacon, topping the soup with crispy fried onions or toasted nuts for added crunch.
No matter how you customize it, this baked potato soup is guaranteed to be a hit with your family and friends. Enjoy the warm, hearty goodness with your favorite toppings and a side of crusty bread!
PrintBaked Potato Soup Recipe
This creamy baked potato soup recipe is a comforting and hearty dish, loaded with tender potatoes, savory toppings, and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes, baked and diced
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 4 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add flour and whisk until smooth to make a roux.
- Gradually pour in chicken broth, whisking constantly, and bring to a simmer.
- Stir in milk and heavy cream. Let the mixture heat through but avoid boiling.
- Add baked potatoes and mash some of them for a thicker consistency.
- Stir in half the cheese, bacon, sour cream, and green onions. Season with salt and pepper.
- Cook for an additional 10-15 minutes on low heat, stirring occasionally.
- Serve hot, garnished with remaining cheese, bacon, and green onions.
Notes
- For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
- Add a dash of smoked paprika for an extra flavor boost.
- Adjust the consistency with additional broth or milk, if needed.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
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