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Baked potato soup is rich, creamy, and full of all those flavors people love in a loaded baked potato. The potatoes are baked first instead of boiled, which gives the soup better flavor and a heartier texture. With bacon, cheddar, and sour cream in the mix, it’s the kind of soup that feels extra comforting on a cold day.
This recipe makes a nice big pot, so it’s great for a family meal or when you want something you can reheat later. You can serve it with extra cheese, green onions, or bacon on the side and let everyone add what they like. It’s easy, filling, and always seems to go over well.
What You’ll Like About This Recipe
- Loaded baked potato flavor. Baking the potatoes before they go into the pot brings out their natural sweetness and gives the soup that classic “loaded baked potato” taste you’d get from your favorite steakhouse.
- Ultra-creamy texture. A simple butter-and-flour roux plus whole milk makes the base thick and velvety without needing heavy cream, and the sour cream and cheddar melt in at the end for even more richness.
- Minimal chopping. Aside from the potatoes and a few green onions, there’s very little prep work, so most of the time is hands-off while the potatoes bake and the soup simmers.
- Easy to customize. You can mash the potatoes for a smoother soup or leave larger pieces for a chunkier style, and it’s simple to add extra bacon, cheese, or vegetables to fit your tastes.
Ingredient Notes
- Potatoes – Russet potatoes are the best choice here; they bake up fluffy and starchy, which helps naturally thicken the soup. Yukon Golds will also work and give a slightly creamier, buttery texture, though the soup may be a bit less thick.
- Butter – Forms the base of the roux and adds a rich, buttery flavor that suits a baked potato soup. You can use salted butter and reduce the added salt slightly, or substitute half butter and half bacon drippings for an extra smoky note.
- Flour – All-purpose flour thickens the milk into a smooth, creamy base. If you prefer a looser soup, you can reduce the flour slightly; for a gluten-free option, use a cup-for-cup gluten-free flour blend.
- Whole milk – Whole milk gives body and creaminess without being too heavy. You can use 2% milk in a pinch, though the soup will be a bit thinner; stirring in a splash of half-and-half at the end brings some richness back.
- Green onions – The mild onion flavor keeps the soup from tasting flat and adds fresh color. Use both the white and light green parts in the soup and reserve some of the darker green tops for garnish.
- Bacon – Crumbled cooked bacon adds smoky, salty bites in every spoonful. Thick-cut bacon works especially well; you can cook it ahead of time in the oven or skillet and keep the drippings to boost flavor in the soup, if you like.
- Cheddar cheese – Sharp cheddar stands up well to the creamy base and gives that classic baked potato topping flavor. Pre-shredded cheese is convenient, but shredding your own melts more smoothly and gives a richer taste.
- Sour cream – Stirred in at the end, it adds tang and extra creaminess and helps balance all the richness. Full-fat sour cream works best; Greek yogurt can be used for a lighter option, but add it off the heat so it doesn’t curdle.
Steps to Make Baked Potato Soup
- Bake the potatoes until they are completely tender when pierced, then let them cool just enough to handle.
- Peel the potatoes and cut or mash them into bite-size pieces, keeping some texture if you like a chunkier soup.
- Prepare a roux in a large soup pot by melting the butter and cooking it briefly with the flour until it smells toasty.
- Gradually whisk the milk into the roux, stirring steadily so the mixture stays smooth and thickens into a creamy base.
- Stir in the diced potatoes and sliced green onions, then let the soup come to a gentle simmer so the flavors can meld.
- Add the crumbled bacon, most of the cheese, and the sour cream, stirring until everything is melted and incorporated.
- Taste and adjust the seasoning with salt and pepper, then ladle the hot soup into bowls and garnish with the remaining cheese and green onion.
Pro Tips
- Bake the potatoes until they are very tender and the skins feel loose; underbaked potatoes won’t break down nicely and can leave the soup lumpy.
- Whisk the milk into the roux slowly, a little at a time, to avoid lumps and to give the flour time to fully hydrate and thicken the soup.
- Stir in the sour cream and cheese over low heat so they melt gently; boiling after they’re added can cause the soup to separate or become grainy.
- Adjust the thickness at the end with a splash of extra milk if the soup is too thick, or let it simmer a bit longer to reduce if it feels too thin.
Recipe Variations
- Extra-chunky baked potato soup. Leave larger chunks of potato and mash only part of them into the base so you get a hearty, stew-like texture with distinct bites of potato in each spoonful.
- Broccoli and cheddar version. Stir in small, blanched broccoli florets near the end of cooking and add a little extra cheddar. This turns the soup into a hybrid of baked potato soup and broccoli-cheddar, perfect for vegetable lovers.
- Loaded bacon and ham twist. Add diced ham or Canadian bacon along with the cooked bacon to boost the smoky flavor and protein. This version is especially satisfying for a main-dish soup.
- Lighter baked potato soup. Use part chicken broth in place of some of the milk and swap half of the sour cream for plain Greek yogurt. The soup will still feel creamy but a bit less rich.
- Spicy baked potato soup. Add a pinch of cayenne pepper, smoked paprika, or a spoonful of chopped pickled jalapeños with the bacon. Finish each bowl with a drizzle of hot sauce for those who like extra heat.
Serving Suggestions
- Serve with crusty bread, biscuits, or focaccia.
- Add a crisp green salad or simple wedge salad on the side to balance the richness with something fresh and crunchy.
- Pair with a sandwich such as grilled cheese, ham and Swiss, or turkey and bacon for a cozy soup-and-sandwich dinner.
- Choose classic baked potato toppings—extra bacon, cheddar, green onions, chives, or even a spoonful of sour cream—and let everyone customize their own bowl.
How to Store
- Refrigerate: Let the soup cool to room temperature, then transfer it to airtight containers and refrigerate for up to 3 to 4 days. The soup will thicken as it chills because of the potatoes and cheese.
- Reheat: Warm gently in a saucepan over low to medium heat, stirring often and adding a splash of milk to loosen the texture as needed. Heat just until hot and steamy, avoiding a hard boil so the dairy stays smooth.
- Freeze: This soup can be frozen for about 2 months, but the texture may become slightly grainy or separated because of the milk and sour cream. Cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating slowly with a bit of extra milk to restore creaminess.
Baked Potato Soup
This potato soup is a great choice for lunch, dinner, or a party!
Ingredients
- 3 pounds baking potatoes, such as russets
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 6 cups whole milk
- 4 green onions, sliced, some of the dark green saved for garnish
- 8 strips crumbled cooked bacon
- 1 ¼ cups shredded cheddar cheese, divided
- 1 cup sour cream
- ½ tsp freshly ground black pepper
- Kosher salt, or to taste
Instructions
- Heat the oven to 400°F (200°C).
- Scrub the potatoes and prick them in several places. Bake them for about 1 hour, or until they are tender enough to easily pierce with a fork. Let them cool, then peel and dice.3 pounds baking potatoes
- Melt the butter in a Dutch oven or large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.1/2 cup unsalted butter | 1/2 cup all-purpose flour
- Gradually add the milk and continue to cook, stirring constantly, until the sauce has thickened.6 cups whole milk
- Add the cooked cubed potatoes and green onions. Continue cooking and stirring until the soup begins to simmer. Reduce the heat to low and simmer for 10 minutes.4 green onions, sliced, some of the dark green saved for garnish
- Add the bacon, 1 cup of the shredded cheddar cheese, sour cream, pepper, and kosher salt, as needed to taste. Cook just until heated through, and the cheese has melted.8 strips crumbled cooked bacon | 1 cups shredded cheddar cheese | 1 cup sour cream | Kosher salt | 1/2 tsp freshly ground black pepper
- Serve hot, garnished with the remaining cheese and reserved sliced green onion.
Nutrition
Calories: 539kcalCarbohydrates: 47gProtein: 18gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 722mgPotassium: 1108mgFiber: 4gSugar: 11gVitamin A: 1073IUVitamin C: 35mgCalcium: 409mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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