If you love the flavors of a loaded baked potato, then this Easy Baked Potato Soup Recipe will quickly become one of your favorite go-to comfort foods. It’s rich, creamy, and packed with all the flavors of a baked potato, including crispy bacon, cheddar cheese, and sour cream. The best part? It’s incredibly easy to make and perfect for a quick weeknight dinner or a cozy weekend meal. Keep reading for the full recipe, ingredient variations, and tips to make this delicious soup.

What is Baked Potato Soup?
Baked Potato Soup is a rich, creamy soup that mimics the taste of a loaded baked potato. It’s made from tender, baked potatoes, simmered in a creamy broth, and topped with classic baked potato toppings like bacon, cheddar cheese, and sour cream. The soup is hearty, filling, and perfect for chilly days or whenever you need a comforting bowl of warmth. The flavors are indulgent but simple, making this a popular choice for both kids and adults.
Ingredients List for Baked Potato Soup
Here’s what you’ll need to make this easy, comforting soup:
- 4 large Russet potatoes, scrubbed clean
- 4 slices bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (for extra creaminess) or half-and-half
- 1 cup milk (whole milk, 2%, or any dairy-free alternative)
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for a hint of smokiness)
- 1 cup shredded cheddar cheese (for topping)
- ½ cup sour cream (for topping)
- 2 tablespoons chopped chives or green onions (for garnish)
These simple ingredients come together to create a soup that’s rich, creamy, and full of flavor. You can easily adjust the ingredients to make the soup lighter or to accommodate dietary restrictions.
Substitutions and Variations
This Baked Potato Soup Recipe is versatile and can be adjusted to suit your tastes or dietary preferences. Here are some substitutions and variations to consider:
- Vegetarian Version: Swap the chicken broth for vegetable broth and omit the bacon. You can add smoked paprika or liquid smoke to replicate the bacon flavor.
- Dairy-Free: Replace the heavy cream and milk with coconut milk, almond milk, or another dairy-free alternative. Skip the cheese and sour cream, or use dairy-free versions.
- Gluten-Free: This recipe is naturally gluten-free, but double-check your broth to ensure it doesn’t contain any hidden gluten. You can serve the soup with gluten-free bread or croutons if desired.
- Low-Calorie Option: Use low-fat milk instead of cream, and cut down on the cheese and bacon for a lighter version. You can also use turkey bacon for a lower-calorie alternative.
- Extra Vegetables: Add carrots, celery, or leeks to the soup for extra flavor and nutrition. You could even add corn or spinach for more texture.
- Cheesy Baked Potato Soup: For a more indulgent version, stir in 1-2 cups of shredded cheddar or gouda cheese just before serving for a cheesy, gooey texture.
- Spice It Up: Add some red pepper flakes or a pinch of cayenne pepper to give the soup a little kick. You can also top the soup with jalapeños for extra heat.
Step-by-Step Cooking Instructions

Here’s how to make the easiest, most delicious Baked Potato Soup:
1. Bake the Potatoes
Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork, and place them directly on the oven rack. Bake for about 45 minutes, or until tender when pierced with a fork. Once done, remove the potatoes from the oven and let them cool slightly.
2. Cook the Bacon
While the potatoes are baking, cook the bacon in a large soup pot over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain. Leave about 1 tablespoon of bacon grease in the pot for flavor.
3. Sauté the Onion and Garlic
In the same pot with the bacon grease, add the diced onion and cook for about 4-5 minutes, until softened. Add the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
4. Scoop Out the Potatoes
Once the baked potatoes are cool enough to handle, cut them in half and scoop out the flesh. Set the potato skins aside (you can discard them or crisp them up for garnishes). Mash the potato flesh with a fork or potato masher.
5. Add the Broth and Potatoes
Add the chicken broth and mashed potatoes to the pot with the onions and garlic. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
6. Stir in Cream and Milk
Stir in the heavy cream and milk, then season with salt, pepper, and smoked paprika (if using). Let the soup simmer for another 5 minutes. If the soup is too thick, you can thin it out with more milk or broth.
7. Serve and Garnish
Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, sour cream, and chopped chives. Serve hot with a side of crusty bread or garlic toast.
How to Cook Baked Potato Soup: A Step-by-Step Guide
Here’s a quick breakdown of the process:
- Bake the potatoes until tender, then scoop out the flesh.
- Cook the bacon until crispy, and set it aside for garnish.
- Sauté the onions and garlic in the bacon grease.
- Add the broth and mashed potatoes to the pot and simmer.
- Stir in the cream and milk, then season and simmer until creamy.
- Serve and garnish with bacon, cheese, sour cream, and chives.
Common Mistakes to Avoid
Even with a simple recipe like this, a few common mistakes can affect the outcome. Here’s how to avoid them:
- Overcooking the potatoes: Be sure not to overbake the potatoes, as they can become mushy and lose their flavor. Keep an eye on them while they bake.
- Not seasoning properly: Potatoes tend to absorb salt, so don’t be shy when seasoning your soup. Taste as you go and adjust the seasoning as needed.
- Adding dairy too early: Adding milk or cream before the soup has simmered can cause it to curdle. Make sure to add dairy only after the soup has cooked and is simmering gently.
- Not blending well: If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, leave some potato pieces whole.
Serving and Presentation Tips
Presentation is key when serving a comforting bowl of Baked Potato Soup. Here are some tips to make your dish stand out:
- Serve in Bread Bowls: Hollow out small round loaves of bread and ladle the soup into them for a rustic, hearty presentation.
- Garnish Generously: Don’t skimp on the garnishes—add a generous amount of bacon, cheddar cheese, and sour cream for that “loaded” baked potato experience.
- Top with Crispy Potato Skins: Crisp up the leftover potato skins in the oven with a bit of olive oil and salt. Use them as a garnish for an extra crunch.
- Pair with Garlic Bread: Serve the soup with a side of crusty garlic bread or homemade biscuits to complement the creamy texture.
How to Serve Baked Potato Soup
Baked Potato Soup is versatile and can be served in several ways:
- As a Main Course: Serve with a side salad or some garlic bread for a complete meal.
- As a Starter: Offer small bowls of this rich soup as a starter before a lighter main course like roasted chicken or grilled fish.
- With a Toppings Bar: Set up a toppings bar with various garnishes like shredded cheese, bacon, sour cream, chives, or even jalapeños, and let your guests customize their soup.
Presentation Ideas for Baked Potato Soup
Make your Baked Potato Soup even more appealing with these presentation ideas:
- Colorful Garnishes: Top your soup with bright green chives, red pepper flakes, and vibrant yellow cheddar cheese to add pops of color.
- Use Large Soup Mugs: Serve the soup in large mugs or bowls for a cozy, comforting presentation.
- Swirl of Sour Cream: Add a swirl of sour cream on top before adding the other garnishes for an extra creamy touch.
Baked Potato Soup Recipe Tips
- Make Ahead: This soup stores well, so feel free to make it a day ahead and store it in the fridge. The flavors will deepen overnight. Just reheat and add toppings before serving.
- Freezing: You can freeze the soup, but it's best to leave out the cream until you’re ready to reheat it. Add the cream after thawing for a smoother texture.
- Thicken or Thin: If your soup is too thick, simply add more broth or milk. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken up.
Frequently Asked Questions (FAQs)
1. Can I freeze baked potato soup?
Yes, you can freeze baked potato soup, but it’s best to leave out the dairy until reheating, as dairy can separate when frozen. Add the cream and milk after reheating for the best texture.
2. How long does baked potato soup last in the fridge?
Baked potato soup will keep in the fridge for up to 3-4 days. Store it in an airtight container and reheat on the stove or in the microwave when ready to eat.
3. Can I make this soup without bacon?
Absolutely! The bacon is optional and can be omitted for a vegetarian version. You can also substitute it with a plant-based bacon alternative.
4. How can I make my soup thicker?
If your soup is too thin, let it simmer uncovered until it thickens. You can also stir in a tablespoon of instant mashed potato flakes or a slurry of flour and water to thicken it up.
5. What can I use instead of sour cream?
If you don’t have sour cream, you can use Greek yogurt, crème fraîche, or even cream cheese for a tangy flavor.
Conclusion
This Easy Baked Potato Soup Recipe is everything you love about a loaded baked potato in the form of a rich, creamy soup. With crispy bacon, cheddar cheese, and sour cream, each bite is packed with comforting, indulgent flavors. Plus, it’s quick and simple to make with ingredients you likely already have in your kitchen. Whether you’re serving it for a family dinner, making a big batch for meal prep, or enjoying it on a cozy night in, this baked potato soup is sure to become a favorite in your recipe collection!
PrintEasy Baked Potato Soup Recipe
This Easy Baked Potato Soup recipe is a creamy and comforting dish loaded with all the classic baked potato toppings like crispy bacon, cheddar cheese, and fresh chives. It's a rich, hearty soup that's quick to make and perfect for cold days. Simple ingredients make this a go-to comfort food that your family will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 4 large russet potatoes, baked and diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until softened, about 3-4 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and bring to a simmer.
- Add the diced baked potatoes, salt, and pepper, and cook for 10 minutes.
- Stir in heavy cream and milk, and simmer for 5 more minutes until thickened.
- Serve hot, topped with crispy bacon, cheddar cheese, and fresh chives.
Notes
- Baking the potatoes beforehand adds a deeper flavor, but you can also use boiled potatoes.
- Adjust the thickness by adding more milk or broth.
- This soup can be made ahead and reheated without losing flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
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