Baked Potato Soup is a cozy, creamy dish that feels like a warm hug on a chilly day. It’s packed with tender chunks of baked potatoes, creamy broth, and usually topped with all the good stuff like melted cheese, crispy bacon, and fresh green onions.
I love making this soup because it’s simple but totally satisfying. The best part is how each spoonful has a little bit of potato softness mixed with rich, cheesy goodness. I like to add a dollop of sour cream on top—it adds a nice tang that balances everything out perfectly.
This soup is great when you want something filling but easy to put together. Pair it with some crusty bread and you’ve got a lovely meal that makes everyone feel right at home. Whenever I make it, it always ends with smiles and second helpings all around.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for baking because of their starchy texture, which creates a creamy soup base. If you can’t find russets, Yukon Gold potatoes are a good substitute and add a slightly buttery flavor.
Bacon: Crispy bacon adds smoky saltiness and crunch to the soup. For a vegetarian option, try smoked paprika or crispy fried mushrooms instead for a similar depth of flavor.
Butter & Flour: These create the roux that thickens the soup. Use olive oil instead of butter for a dairy-free version, but keep the flour to get that creamy texture.
Chicken Broth: Adds savory depth. You can use vegetable broth to keep it vegetarian or low-sodium broth to control saltiness.
Half and Half or Heavy Cream: For creaminess, half and half works well and is lighter, but heavy cream makes the soup richer. Non-dairy milk like oat or cashew cream can work too, just use unsweetened versions.
Cheddar Cheese: Sharp cheddar makes the soup cheesy and flavorful. You can swap with Monterey Jack, Colby, or even a smoky cheese like smoked gouda for a twist.
Green Onions: They add fresh color and a light bite on top. If you don’t have green onions, chives or finely chopped mild onions work well.
How Can I Make the Soup Creamy Without It Getting Lumpy?
Getting a smooth, creamy texture is all about the potatoes and the roux.
- Cook the roux well: Stir the flour and butter mixture for a couple of minutes to remove the raw flour taste before adding broth.
- Whisk gradually: When adding broth, pour slowly while whisking constantly to avoid lumps.
- Mash the potatoes carefully: Scoop out the baked potato flesh and mash some pieces thoroughly but leave a few chunks for texture.
- Don’t boil after cheese: Stir in cheese and cream towards the end and keep the heat low to prevent curdling or clumping.
Following these will help you get a velvety smooth soup with creamy chunks—not a thick gluey mess!
Equipment You’ll Need
- Large baking sheet – perfect for baking potatoes evenly without fuss.
- Large pot or Dutch oven – great for cooking soup in one pot and easy stirring.
- Wooden spoon – sturdy for sautéing onions and mixing the roux.
- Potato masher or fork – helps mash potatoes to your preferred texture.
- Whisk – essential for blending the flour and broth smoothly without lumps.
- Chef’s knife and cutting board – handy for chopping onions, garlic, and green onions.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham cubes for a heartier meal.
- Add roasted corn or diced carrots for a touch of sweetness and more veggies.
- Use pepper jack cheese to add a mild spicy kick to the soup.
- Stir in some cooked broccoli or kale for extra color and nutrients.
How to Make Baked Potato Soup?
Ingredients You’ll Need:
For the Soup:
- 4 large baking potatoes (russet), scrubbed and pierced with a fork
- 6 slices bacon
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 1 cup half and half (or heavy cream)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 3 green onions, chopped (greens only for garnish)
- Sour cream, for serving (optional)
How Much Time Will You Need?
This soup takes about 15 minutes of hands-on preparation plus 45 to 60 minutes of baking time for the potatoes. Overall, you’re looking at about 1 hour to 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place the potatoes directly on the oven rack and bake for 45 to 60 minutes, or until tender when poked with a fork. Take the potatoes out and let them cool a bit.
2. Cook the Bacon and Prepare the Base:
While the potatoes bake, fry the bacon slices in a skillet over medium heat until crispy. Drain on paper towels, then crumble once cooled. Keep about a tablespoon of bacon fat in the skillet.
3. Sauté Onions and Garlic:
In a large pot or Dutch oven, melt the butter with the reserved bacon fat over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
4. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour without browning it.
5. Add Broth and Thicken:
Slowly whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened.
6. Add Potatoes:
Cut open the cooled potatoes and scoop out the flesh, leaving skins behind. Roughly mash the potato flesh and add it to the pot. Stir well, mashing some potatoes more for creaminess while leaving others chunky.
7. Finish the Soup:
Stir in the half and half and shredded cheddar cheese. Heat gently until the cheese melts and the soup is warm, but don’t let it boil. Season with salt and lots of fresh black pepper to taste.
8. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with crumbled bacon, extra cheddar cheese, and chopped green onions. Add a dollop of sour cream if you like. Serve with crusty bread or crackers for a cozy meal.
Can I Use Frozen Potatoes Instead of Fresh Baked Potatoes?
Yes! You can use frozen cooked potatoes, but be sure to thaw them completely before adding to the soup. This will help avoid excess moisture that can dilute the flavor and texture.
How Can I Make This Soup Vegetarian?
Simply skip the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, add a dash of smoked paprika or use smoked cheese as a topping.
Can I Make Baked Potato Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, stirring frequently to prevent scorching.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally for even heating.
