Baked Potato Soup is the culinary equivalent of a cozy blanket. It captures all the beloved flavors of a classic loaded baked potato—fluffy insides, crisp smoky bacon, tangy sour cream, gooey cheese—and packages them into a creamy, spoonable form. If you yearn for hearty, warming “Drink Recipes” pairings or simply want a dish that can double as a full meal, this soup answers the call.

Contents

The Magic of Baked Potato Soup
Ingredients
Step-by-Step Preparation

1. Bake (or Boil) the Potatoes
2. Prepare the Bacon
3. Sauté Onion
4. Make a Roux
5. Add Broth and Milk
6. Incorporate Potatoes
7. Season and Adjust
8. Serve and Top

Expert Tips and Variations
Storage, Reheating, and Serving Suggestions
Frequently Asked Questions
Conclusion
Ultimate Baked Potato Soup: Creamy Comfort in Every Satisfying Bowl!

Description
Ingredients

For the Soup Base:
For Garnish:

Instructions

Prepare the Base:
Cook the Potatoes:
Blend (Optional) and Add Creaminess:
Finish and Serve:

Notes
Nutrition
Did you make this recipe?

Potatoes have a magical way of making any meal more filling, but combined with savory broth, aromatic veggies, and indulgent toppings, they elevate from humble root vegetable to star attraction. Read on for how to prepare a pot of Baked Potato Soup that marries simplicity with indulgence, plus tips on choosing the right spuds, storing leftovers, and customizing your bowl with endless toppings. By the end, you’ll have a recipe that can anchor a family dinner, fuel game-day crowds, or warm you on a drizzly weekend afternoon.

The Magic of Baked Potato Soup

Loaded with Comfort: The silky base, often thickened with a roux or potato starch, provides the ideal canvas for bacon, cheese, scallions, and more.
Convenient Make-Ahead: You can bake or boil the potatoes in advance. Then, in about 20 minutes, transform them into a rich, hearty soup.
Budget-Friendly: Potatoes are relatively inexpensive, and you likely have basic seasonings on hand. Even with the addition of cream or bacon, the soup remains an economical yet fulfilling choice.
Highly Customizable: Keep it light with turkey bacon and low-fat cheese, or go all out with heavy cream, cheddar, and extra bacon bits.

Ingredients

Below is a set of ingredients to feed 4–6 people, though you can scale up as needed:

4–5 large russet potatoes (baked or boiled, cooled, and peeled if desired)
6 slices bacon, chopped (plus extra for garnish)
1 medium onion, diced
2 tablespoons butter
2 tablespoons all-purpose flour (for thickening)
4 cups chicken broth (or vegetable broth)
1 cup milk or half-and-half (for extra creaminess, use half-and-half or light cream)
1 teaspoon salt (adjust as needed)
1/2 teaspoon black pepper
Shredded cheddar cheese, for topping
Sour cream, for topping
Chopped green onions or chives, for garnish

Tip: Russet potatoes yield a fluffy interior and mild flavor that’s classic for baked-potato dishes. Yukon Golds can add a buttery undertone but might alter the texture slightly.

Step-by-Step Preparation

1. Bake (or Boil) the Potatoes

Baking: Preheat your oven to 400°F (200°C). Scrub and dry the potatoes. Pierce them a few times with a fork. Bake on a sheet for 45–60 minutes until easily pierced with a knife. Once cooled, remove skins if you prefer a smoother soup, or leave them on for more texture.
Boiling: For a faster method, peel and chunk the potatoes. Boil in salted water until tender, about 15–20 minutes. Drain and set aside.

2. Prepare the Bacon

In a large soup pot, cook chopped bacon over medium heat until crisp. Transfer bacon to a paper towel–lined plate, leaving about 1 tablespoon of drippings in the pot for flavor. If your bacon is especially fatty, you might discard excess drippings or blot it out with a paper towel.

3. Sauté Onion

Add diced onion to the hot bacon drippings. Cook for about 5 minutes, or until onions turn translucent. Stir frequently to avoid burning.

4. Make a Roux

Stir in 2 tablespoons butter. Once melted, sprinkle flour over the onions. Cook for about 1 minute, stirring constantly. This step ensures the flour loses its raw taste and helps develop a thickener for the soup.

5. Add Broth and Milk

Slowly pour in the chicken broth, whisking to combine with the roux. Increase heat slightly to bring the mixture to a gentle simmer. Then, pour in the milk or half-and-half. Keep stirring to avoid lumps.

6. Incorporate Potatoes

Cube or mash the pre-cooked potatoes according to your texture preference. Some prefer large chunks, while others like a smoother base with a few lumps for authenticity. Add them to the soup pot.
Let everything simmer for 10–15 minutes, stirring occasionally. The soup should thicken as the potatoes break down slightly.

7. Season and Adjust

Stir in salt and black pepper. Taste the broth. If it’s too thick, add more milk or broth. If you want extra richness, drop in a tablespoon of sour cream or cream cheese. For a smoky twist, stir in some bacon bits now.

8. Serve and Top

Ladle the soup into bowls. Garnish with crispy bacon bits, shredded cheddar, a dollop of sour cream, and chopped green onions. Each topping layers additional flavor and texture, evoking that classic loaded-baked-potato feel.

Expert Tips and Variations

Cheesy Boost:
Stir in a handful of shredded cheddar or pepper Jack for an even creamier soup. This addition can cut back on the need for extra salt since cheese is often quite salty.
Spicier Version:
Add diced jalapeños or a dash of cayenne to the onions. A pinch of chili powder can also complement the smoky bacon flavor.
Lightened-Up Approach:
Skip the bacon or use turkey bacon. Swap regular milk for a lower-fat version. Thicken the soup by pureeing a portion of the cooked potatoes instead of using flour or heavy cream.
Slow Cooker Method:
- Sauté bacon and onions on the stovetop first.
- Transfer them along with diced or mashed potatoes, broth, and seasonings into the slow cooker.
- Cook on Low for 4–6 hours. Add milk or half-and-half in the final 30 minutes to prevent curdling.
- Top with cheese, bacon, and green onions when serving.
Using Leftover Baked Potatoes:
If you’ve got leftover baked potatoes from a previous meal, this soup becomes even simpler. Scoop out the flesh, chop it, and toss it in. The peel can be cut into small pieces for extra texture or discarded as you prefer.

Storage, Reheating, and Serving Suggestions

Refrigeration:
Cool the soup to room temperature, then store in an airtight container for up to three days. The soup might thicken overnight, so add a splash of broth or milk when reheating.
Freezing:
Cream-based soups can be tricky to freeze, as they risk separating. If you plan to freeze, consider holding off on adding milk or cream until reheating. Thaw in the fridge before warming on the stovetop.
Reheating:
Gently heat in a saucepan over low to medium-low heat, stirring frequently. Avoid high heat to prevent scorching or curdling.
Pairings:
- Salads: A crisp, leafy side balances the soup’s richness.
- Sandwiches: Grilled cheese or a simple turkey sandwich can round out a comforting lunch.
- Breads: Cheddar biscuits or garlic bread are perfect for dipping, soaking up every last drop.

Frequently Asked Questions

Q1: Can I incorporate vegetables like broccoli or corn?
A: Absolutely. This soup welcomes additions. Throw in broccoli florets for color or sweet corn kernels for a pop of sweetness. Adjust the liquid accordingly, as extra veggies might thicken the soup further.

Q2: Will the soup taste bland if I remove bacon?
A: Bacon does add a smoky note, but you can compensate with smoked paprika or a drop of liquid smoke. Also, layering flavors via onions, herbs, and cheese can maintain the soup’s depth.

Q3: Can I use sweet potatoes instead of russet?
A: That’s a creative twist, though the flavor will shift significantly—becoming sweeter and less like a classic baked potato. If you enjoy sweet-savory dishes, it could be delicious, especially with a bit of spice to offset the sweetness.

Q4: What’s the best potato for a super smooth texture?
A: Russet or Idaho potatoes break down easily. Yukon Golds are creamier but can yield a slightly denser consistency. For an ultra-silky soup, blend or puree part of the mixture.

Q5: Can I top it with different cheeses?
A: Absolutely—mozzarella for a mild stretch, pepper Jack for heat, or even Gouda for a smoky dimension. Mix and match to find your personal favorite.

Conclusion

At its heart, Baked Potato Soup is comfort incarnate. From the very first spoonful—rich with potato essence, smoky with bacon, and tangy with sour cream—you’re reminded why loaded baked potatoes have such timeless appeal. By turning those flavors into a soup form, you get a dish that’s easy to ladle, easy to modify, and easy to love.

Whether you’re cooking for a crowd, meal-prepping for the week, or simply indulging in a lazy weekend treat, this recipe accommodates. You can keep it classic or experiment with fun twists—like adding roasted garlic or swirling in cheddar until it practically melts into your spoon. No matter how you serve it, Baked Potato Soup promises a bowlful of warmth, nostalgia, and deep satisfaction that few other soups can match.