Baked Potato Soup
Serve up a bowl of comfort with this loaded baked potato soup!
With bacon, cheese, sour cream, and green onions, this potato soup is loaded with flavor! The recipe makes a big batch, enough for a family meal with leftovers or a party. Or take it to a potluck or tailgating event and keep it warm in a slow cooker for serving. Everyone will love this soup!
Why You’ll Love It
Loaded with flavor. Bacon, cheese, sour cream, and green onions bring bold baked potato vibes.
Perfect for a crowd. Makes 8 generous servings — ideal for families, parties, or meal prep.
Easy to reheat and serve. Great for keeping warm in a slow cooker at gatherings.
Classic comfort food. Creamy, cozy, and satisfying on chilly nights.
Ingredient Notes
- Baking potatoes – Russets work best for texture and creaminess once baked and cubed.
- Butter and flour – Combined to create a roux that thickens the soup.
- Whole milk – Adds creaminess without being overly heavy.
- Green onions – Brighten up the soup and add freshness.
- Bacon – Cooked and crumbled for that signature baked potato flavor.
- Cheddar cheese – Melts into the soup and adds a sharp, cheesy kick.
- Sour cream – Rounds out the flavor and adds tangy richness.
- Salt and pepper – Season to taste.
Steps to Make Baked Potato Soup
- Bake the potatoes until fork-tender, then cool, peel, and dice.
- Make a roux with butter and flour, then whisk in the milk until thickened.
- Add the cubed potatoes and green onions and simmer briefly.
- Stir in the bacon, cheese, sour cream, salt, and pepper.
- Cook just until the cheese is melted and everything is heated through.
Tips
- Bake potatoes ahead and refrigerate for quicker prep the next day.
- Use an immersion blender if you prefer a smoother texture (or mash a portion of the potatoes).
- Reserve toppings like cheese and green onion for garnishing each bowl.
Recipe Variations
- Make it spicy. Stir in a dash of hot sauce or cayenne pepper for heat.
- Add vegetables. Include cooked corn or broccoli for added texture.
- Use half-and-half. Swap some or all of the milk for an even creamier result.
- Top with extras. Try crispy onions, chives, or even a dollop of ranch dressing.
Serving Suggestions
- Serve with crusty bread, biscuits, or focaccia.
- Pair with grilled cheese or deli sandwiches.
- Add a side salad with vinaigrette for contrast.
- Include a charcuterie board when serving guests for variety.
How to Store
Refrigerate: Let the soup cool, then transfer to an airtight container and refrigerate for up to 4 days.
Freeze? Not recommended — the texture may change due to the dairy and potatoes.
To Reheat: Warm on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk if needed to thin.
Baked Potato Soup
Ingredients
- 3 pounds potatoes, such as russets (4 or 5 large potatoes)
- 1/2 cup butter
- 1/2 cup flour
- 6 cups whole milk
- 4 green onions, sliced, some of the dark green saved for garnish
- 8 strips cooked bacon, crumbled
- 1 1/4 cups cheddar cheese, shredded, divided
- 1 cup sour cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
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.
- Melt the butter in a Dutch oven or large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.
- Gradually add the milk and continue to cook, stirring constantly, until the sauce has thickened.
- 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.
- Add the bacon, 1 cup of cheese, sour cream, salt, and pepper; cook just until heated through and the cheese has melted.
- Serve hot, garnished with the remaining cheese and sliced green onion.
Notes
Nutrition
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.
