Baked Potato Soup

All the flavors of a classic loaded baked potato like bacon, chives, and cheddar cheese are deconstructed into this creamy baked potato soup, perfect for cozying up with on a cold day!

Why this recipe works

This baked potato soup screams comfort food, the type you reach for in the winter months when you’re looking for something that’ll stick to your ribs and keep you warm. It’s basically what the title says it is, a baked potato, but served as a soup with a little help from chicken broth, milk, and heavy cream to thicken it up and some onions, garlic, and cheddar cheese for loads of flavor.

This recipe is definitely a classic around our house, it’s an easy and ultra-satisfying meal the whole family will love. Just like our cheddar cheese potato soup, you can’t forget the crumbled bacon on top when serving!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

POTATOES – We used Yukon gold potatoes, but you can substitute with Russet.

CHEESE – I highly recommend grating your own cheese from the block, it really does make a difference. Pre shredded cheese contains anti-caking agents which prevent the cheese from melting well and can cause the soup to be grainy in texture.

BACON – The bacon grease in the soup is optional, but it does add another dimension of flavor and is recommended.

DAIRY – You can use reduced-fat milk if preferred. The heavy cream is what helps the soup be ultra creamy, but feel free to omit it for a lighter consistency.

How to Make Baked Potato Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large stockpot or Dutch oven, melt the butter over medium heat. You can add 1 tablespoon of reserved bacon grease, if desired, to add flavor.
2. Add onions and garlic to the melted butter and saute for 2-3 minutes, until onions soften.
3. Add the diced potatoes to the pot and cook, stirring frequently, over medium-low heat. Cook for about 10 minutes, until potatoes are softened.
4. Sprinkle flour, pepper, and salt over the vegetables and cook for 2 minutes more, stirring to cook the flour and distribute it evenly throughout the pot.
5. Slowly add the chicken broth and the milk to the pot, adding just a little at a time and stirring to combine the liquid with the flour, which will thicken the soup.
6. Simmer over medium-low for 5-10 minutes more, until the potatoes are cooked through and are soft.
7. Use a potato masher to break apart the potato chunks – you can mash them quite a bit or just a little, depending on how chunky you want your soup.
8. Stir in the heavy cream and the cheddar cheese, cooking over low until the cheese is melted and the soup is thick.
9. Stir in ½ of the bacon pieces, reserving the rest for topping the soup.
10. Serve soup with reserved bacon, extra cheese, and chives.

Frequently Asked Questions & Expert Tips

Yes, absolutely. This comes down to preference, so feel free to leave them on if you prefer.

We don’t recommend freezing this soup due to the dairy content. It will not thaw well and will change the texture of the soup.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or over medium-low heat on the stovetop.

Serving Suggestions

Serve baked potato soup with chunks of crusty bread for dipping. A nice leafy side salad is always a welcome addition to soup as well. Don’t forget to garnish with extra bacon, cheese, chives, and an optional dollop of sour cream!

More Soup Recipes

• Taco Soup
• Cheeseburger Soup
• Broccoli Cheese Soup
• Chicken Gnocchi Soup
• Chicken Tortilla Soup

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