Baked Potato Soup

I grew up in a house where chilly evenings meant soup simmering on the stove and a warm blanket waiting on the couch. Baked potato soup always stood out as the coziest comfort food and it was something I looked forward to the moment leaves began to fall. The creamy texture mixed with the savory toppings made every spoonful feel like a warm hug and even now I get a little nostalgic when I smell the smoky bacon sizzling in the pan.

Later in life I started making my own version of baked potato soup because I wanted a recipe that was easy enough for busy weeknights yet indulgent enough to serve guests. I played around with a few tweaks until I found that perfect balance of cheesy creamy and hearty. Whether I’m curled up with a bowl solo or serving it to friends at a casual dinner this recipe never disappoints and I think it might become one of your favorites too.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Russet potatoes – The star ingredient that gives this soup its heartiness and soft texture once cooked.
• Bacon – Adds a smoky crispy finish and depth of flavor.
• Cheddar cheese – Melts into the soup creating that creamy cheesy base we all love.
• Sour cream – For a subtle tang that balances the richness.
• Chicken broth – Forms the flavorful liquid base for the soup.
• Milk – Helps achieve that perfect creamy consistency.
• Butter – Adds a silky texture and richness to the base.
• Onion – Brings in that savory aroma and flavor to round out the soup.
• Garlic – Adds an extra layer of warm comforting flavor.
• Flour – Used to thicken the soup into that cozy hearty texture.
• Salt and pepper – Essential seasonings to balance and enhance all the flavors.
• Green onions – For a fresh bright finish and a pop of color on top.

Tools You’ll Need

• Large pot or Dutch oven – This is where I cook everything from the bacon to the potatoes to keep it simple and one-pot.
• Wooden spoon – Great for stirring the soup as it thickens without scratching the pot.
• Measuring cups and spoons – To keep all ingredients balanced and the soup seasoned just right.
• Ladle – For serving big warm bowls without making a mess.
• Sharp knife and cutting board – Needed for prepping the potatoes onions and bacon.

Instructions

Step 1:

I begin by cooking the bacon in a large pot over medium heat until it’s crispy. Then I set it aside on a paper towel but I keep about 2 tablespoons of the bacon drippings in the pot for flavor.

Step 2:

Next I add the chopped onion to the drippings and cook it until it’s soft and golden about 5 minutes. I stir in the garlic and cook it for another 30 seconds just until it’s fragrant.

Step 3:

I sprinkle the flour over the onion mixture and whisk it for a minute to cook out the raw flour taste. This is the base that helps the soup thicken nicely.

Step 4:

Slowly I whisk in the chicken broth and milk making sure there are no lumps. Then I bring the mixture to a simmer and add in the diced potatoes.

Step 5:

I let everything simmer until the potatoes are fork-tender which usually takes about 15 to 20 minutes. I stir occasionally so nothing sticks to the bottom.

Step 6:

Once the potatoes are soft I stir in the shredded cheese sour cream and butter. I keep stirring until everything melts and blends into a rich creamy soup.

Step 7:

Finally I season it with salt and pepper to taste then I ladle it into bowls and top with the crispy bacon extra cheese green onions and a dollop of sour cream.

Tips

If you want a smoother soup I sometimes mash a few of the potatoes directly in the pot. I’ve also tried swapping half the cheddar with pepper jack for a spicier twist. And if I’m feeling extra indulgent I’ll add a splash of heavy cream just before serving for that ultra-rich finish.

Ways to Serve

I like to serve baked potato soup with a slice of warm crusty bread or a green salad on the side. It’s also great in a bread bowl for a fun presentation or topped with extra goodies like caramelized onions or chopped jalapeños.

Frequently Asked Questions

Can I make baked potato soup ahead of time?

Yes baked potato soup actually tastes even better the next day. Just reheat gently over low heat and add a splash of milk if it’s too thick.

Can I freeze baked potato soup?

You can but keep in mind that potatoes can change texture when frozen. For best results I recommend freezing it before adding dairy and stirring in cheese and sour cream after reheating.

What are the best potatoes for baked potato soup?

Russet potatoes are perfect because they’re starchy and break down nicely for that creamy texture.

See You in the Kitchen

I hope you give this baked potato soup a try! It’s warm hearty and full of everything comforting and familiar. I’d love to hear how it turns out for you so don’t be shy leave a comment or snap a photo to share. And if you enjoy this recipe pin it so you can find it again on your next cozy night in.

Happy Cooking!

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