Easy Baked Potato Soup

Here is my favorite baked potato soup recipe, with tender potatoes, crispy bacon, sharp cheddar cheese, and a creamy broth that’s rich and satisfying.

This baked potato soup is what I make when we want something warm and comforting on a rainy Portland evening. It tastes just like a loaded baked potato in a bowl, and my kids always ask for seconds.

What Kind of Potatoes Should I Use?

For baked potato soup, russet potatoes are your best bet since they have that classic baked potato flavor and a starchy texture that helps thicken the soup naturally. Yukon golds are another solid option if you prefer a creamier, buttery taste, and they’ll hold their shape a bit better if you like some chunks in your soup. You’ll want to avoid waxy potatoes like red potatoes or fingerlings, as they don’t break down as well and won’t give you that thick, hearty consistency you’re looking for. When prepping your potatoes, you can peel them for a smoother soup or leave the skins on for extra texture and nutrients – just make sure to scrub them well first.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Russet potatoes are ideal here since they break down nicely and create that thick, creamy texture. You can use Yukon golds if that’s what you have, but the soup might be a bit less thick.
• Bacon: Turkey bacon works if you want a lighter option, or you can skip the bacon entirely and add a teaspoon of smoked paprika for that smoky flavor.
• Broth: Chicken or vegetable broth both work fine. If you only have bouillon cubes, dissolve them in hot water according to package directions.
• Heavy cream: Half-and-half makes a lighter version, or use whole milk mixed with 2 tablespoons of butter for a similar richness. Just add it at the end and don’t let it boil.
• Sour cream: Greek yogurt works as a substitute, though it’s a bit tangier. You can also use additional cream cheese for a smoother texture.
• Cheddar cheese: Any good melting cheese works here – try Monterey Jack, Colby, or a cheese blend. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Chives: Green onions or scallions make a great substitute and add a similar fresh, mild onion flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato soup is adding the cheese while the pot is still on the heat, which can cause it to become grainy and separate – always remove the pot from the burner first, then stir in the cheddar slowly so it melts smoothly into the soup.

Another common error is not cooking the flour long enough after adding it to the onions and butter, so make sure to let it cook for the full minute to get rid of that raw flour taste and create a proper base for thickening.

Don’t skip mashing or blending at least some of the potatoes, as this creates the creamy, thick texture that makes the soup satisfying – leaving all the potatoes in chunks will give you more of a chunky stew than a proper soup.

Finally, if you want to reheat leftovers without the soup breaking, add a splash of broth or milk and warm it gently over low heat while stirring frequently.

What to Serve With Baked Potato Soup?

This soup is pretty hearty on its own, but I love serving it with a simple side salad to balance out all that creamy richness. A crisp romaine or mixed greens salad with a light vinaigrette cuts through the heaviness perfectly. Crusty dinner rolls or garlic bread are also great for dipping, especially if you want to make it a more filling meal. Since the soup already has bacon, cheddar, and chives as toppings, you could also serve it alongside roasted vegetables like broccoli or green beans for a complete dinner.

Storage Instructions

Store: Keep your leftover baked potato soup in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two, so it’s great for making ahead for easy lunches throughout the week.

Freeze: This soup can be frozen, but keep in mind that cream-based soups sometimes get a bit grainy when thawed. If you want to freeze it, store it in a freezer-safe container for up to 2 months. Leave some room at the top since it’ll expand as it freezes.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often so it doesn’t stick to the bottom. You can also use the microwave in 1-minute intervals, stirring between each one. If it seems too thick after reheating, just add a splash of broth or milk to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 90-110 g
• Fat: 240-270 g
• Carbohydrates: 250-280 g

Ingredients

For the soup:

• 2.25 lb potatoes (peeled and diced into 1/2-inch cubes for even cooking)
• 3/4 tsp salt
• 1 onion (finely diced, about 1/4-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/4 cup flour (I always use King Arthur all-purpose flour)
• 4 cups broth
• 2 cups cream
• 3/4 cup sour cream (I prefer Daisy for a thicker texture)
• 1/2 tsp pepper
• 1/4 tsp smoked paprika
• 2 cups cheddar

For the topping:

• 6 slices bacon (cooked until crisp and crumbled)
• 1/8 cup chives

Step 1: Prepare Ingredients and Cook Bacon

• 2.25 lb potatoes
• 1 onion
• 4 garlic cloves
• 6 slices bacon

Peel and dice the potatoes into 1/2-inch cubes, keeping them in a bowl of cold water to prevent browning.

Finely dice the onion, mince the garlic, and measure out all remaining ingredients into small bowls for easy access.

Cook the bacon in a large pot over medium-high heat until crisp, about 8-10 minutes, then remove it to a paper towel.

Crumble the bacon once cooled and set aside.

Pour off all but 2 tablespoons of bacon grease from the pot, leaving just enough to flavor the aromatics—this is the foundation of your soup’s depth.

Step 2: Build the Roux Base with Aromatics

• 3 tbsp butter
• 1 onion
• 4 garlic cloves
• 1/4 cup flour

Add the diced onion to the pot with the bacon grease and cook over medium heat for about 5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and butter, cooking for just 1 minute until fragrant—don’t let the garlic brown or it will turn bitter.

Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.

This roux will thicken your soup and create a silky, luxurious base.

Step 3: Cook Potatoes While Building Sauce

• 2.25 lb potatoes
• 3/4 tsp salt

While the roux is cooking, place the drained diced potatoes in a separate pot of salted water and bring to a boil over high heat.

Simmer for about 15-20 minutes until the potatoes are very tender and easily pierced with a fork.

The timing should align so they’re done around the same time you finish the roux and sauce base.

I find that cooking potatoes separately and then adding them keeps the soup broth clearer and the potatoes from becoming too starchy and thick.

Step 4: Create the Creamy Broth Base

• 4 cups broth
• 2 cups cream
• roux base from Step 2

Gradually whisk the broth into the roux mixture from Step 2, stirring constantly to prevent lumps from forming.

Once smooth, add the cream and bring the mixture to a gentle simmer over medium heat, stirring occasionally for about 3-5 minutes until it thickens slightly and the flavors meld.

The soup should coat the back of a spoon lightly but still flow freely.

Step 5: Combine and Season the Soup

• cooked potatoes from Step 3
• creamy broth base from Step 4
• 3/4 cup sour cream
• 1/2 tsp pepper
• 1/4 tsp smoked paprika
• 3/4 tsp salt

Drain the cooked potatoes from Step 3 and add them to the creamy broth from Step 4, stirring gently to combine.

Stir in the sour cream until fully incorporated, then season with salt, pepper, and smoked paprika.

Taste and adjust seasonings as needed—I like to add the smoked paprika gradually since a little goes a long way.

If you prefer a smoother soup, this is the time to use an immersion blender on just a few pulses for a rustic texture, or blend it fully for a completely smooth consistency.

Step 6: Add Cheese and Final Garnish

• 2 cups cheddar
• crumbled bacon from Step 1
• 1/8 cup chives

Remove the pot from heat and stir in the shredded cheddar cheese until completely melted and smooth.

Ladle the soup into bowls and top each serving with a generous handful of crumbled bacon from Step 1, fresh chives, and an extra pinch of cheese if desired.

The residual heat will keep everything warm and creamy without any risk of the cream breaking.

Easy Baked Potato Soup

Delicious Easy Baked Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 6 servings

Calories 3850 kcal

Ingredients

  

For the soup::

• 2.25 lb potatoes (peeled and diced into 1/2-inch cubes for even cooking)
• 3/4 tsp salt
• 1 onion (finely diced, about 1/4-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/4 cup flour (I always use King Arthur all-purpose flour)
• 4 cups broth
• 2 cups cream
• 3/4 cup sour cream (I prefer Daisy for a thicker texture)
• 1/2 tsp pepper
• 1/4 tsp smoked paprika
• 2 cups cheddar

For the topping::

• 6 slices bacon (cooked until crisp and crumbled)
• 1/8 cup chives

Instructions

 

• Peel and dice the potatoes into 1/2-inch cubes, keeping them in a bowl of cold water to prevent browning. Finely dice the onion, mince the garlic, and measure out all remaining ingredients into small bowls for easy access. Cook the bacon in a large pot over medium-high heat until crisp, about 8-10 minutes, then remove it to a paper towel. Crumble the bacon once cooled and set aside. Pour off all but 2 tablespoons of bacon grease from the pot, leaving just enough to flavor the aromatics—this is the foundation of your soup's depth.
• Add the diced onion to the pot with the bacon grease and cook over medium heat for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and butter, cooking for just 1 minute until fragrant—don't let the garlic brown or it will turn bitter. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste. This roux will thicken your soup and create a silky, luxurious base.
• While the roux is cooking, place the drained diced potatoes in a separate pot of salted water and bring to a boil over high heat. Simmer for about 15-20 minutes until the potatoes are very tender and easily pierced with a fork. The timing should align so they're done around the same time you finish the roux and sauce base. I find that cooking potatoes separately and then adding them keeps the soup broth clearer and the potatoes from becoming too starchy and thick.
• Gradually whisk the broth into the roux mixture from Step 2, stirring constantly to prevent lumps from forming. Once smooth, add the cream and bring the mixture to a gentle simmer over medium heat, stirring occasionally for about 3-5 minutes until it thickens slightly and the flavors meld. The soup should coat the back of a spoon lightly but still flow freely.
• Drain the cooked potatoes from Step 3 and add them to the creamy broth from Step 4, stirring gently to combine. Stir in the sour cream until fully incorporated, then season with salt, pepper, and smoked paprika. Taste and adjust seasonings as needed—I like to add the smoked paprika gradually since a little goes a long way. If you prefer a smoother soup, this is the time to use an immersion blender on just a few pulses for a rustic texture, or blend it fully for a completely smooth consistency.
• Remove the pot from heat and stir in the shredded cheddar cheese until completely melted and smooth. Ladle the soup into bowls and top each serving with a generous handful of crumbled bacon from Step 1, fresh chives, and an extra pinch of cheese if desired. The residual heat will keep everything warm and creamy without any risk of the cream breaking.