Let me paint you a picture: it’s chilly outside, your socks are fuzzy, and your kitchen smells like a warm hug. What’s simmering on the stove? None other than Baked Potato Soup — the ultimate comfort food recipe that never fails to satisfy. Loaded with bacon, cheese, and creamy goodness, this soup is basically the cozy sweater of your dinner table.
I adore this recipe because it takes everything you love about a classic baked potato and turns it into a steamy, spoonable meal. Whether you need a pick-me-up after a long day or a crowd-pleasing dish for game night, this creamy potato soup has your back.
Why You’ll Love This Baked Potato Soup
- Rich and velvety with layers of cheesy flavor
- Crispy bacon + chives = flavor fireworks
- Perfect for chilly nights and cozy cravings
- Easy to make and endlessly comforting
Ingredients You’ll Need
- 4 large russet potatoes (about 2 lbs)
- ¾ tsp salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- ¼ cup all-purpose flour
- 3½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ tsp black pepper
- 2 cups shredded cheddar cheese
- ⅛ cup finely diced chives
How to Make Loaded Potato Soup
- Let the sour cream, half and half, and shredded cheese come to room temperature for easier blending.
- Cut bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Remove and set aside, leaving 2 tbsp drippings in the pot.
- Peel and cube potatoes into 1-inch chunks. Boil in salted water for 20 minutes until very tender. Drain and lightly mash.
- In the bacon drippings, sauté the onion over medium heat for 5 minutes. Add garlic and butter, cook for one more minute.
- Whisk in flour and cook for 1 minute to make a roux.
- Slowly whisk in chicken broth, scraping up bits from the bottom. Stir in the half and half. Bring to a boil, then reduce the heat.
- Stir in the mashed potatoes, sour cream, and black pepper.
- Blend with an immersion blender (optional) for a smoother texture.
- Slowly stir in cheddar cheese until melted and creamy.
- Garnish with bacon and chives before serving.
Tips for the Creamiest Cheesy Soup
- Use room temperature dairy to avoid curdling.
- Whisk the roux well for a lump-free base.
- Mash potatoes lightly if you want a chunkier soup.
- A dash of hot sauce or smoked paprika adds a little extra zip.
My Cozy Weeknight Staple
The first time I made this soup was during a particularly blustery November evening. It was one of those “need a blanket AND soup” kind of nights. The bacon was sizzling, the cheddar melting, and my family hovered around the pot like bees to honey. Now, it’s our go-to for snow days and Sunday dinners—basically any time we want a meal that feels like a warm embrace.
What to Serve with Baked Potato Soup
- Crusty bread or garlic knots for dipping
- A crisp green salad with ranch or vinaigrette
- Roasted veggies for extra fiber
- A glass of chilled cider or sparkling water
How to Store and Reheat
- Store in the fridge in an airtight container for up to 4 days.
- Reheat gently on the stovetop, stirring often.
- Add a splash of broth or milk if it thickens too much.
- Not ideal for freezing due to dairy, but can work in a pinch.
FAQs
Can I make this vegetarian?
Yes! Skip the bacon, use veggie broth, and add sautéed mushrooms or broccoli for depth.
Can I use other cheeses?
Totally. Gouda, Monterey Jack, or a sharp white cheddar all melt beautifully.
Is this soup gluten-free?
Not as written, but you can swap flour for a gluten-free blend or cornstarch slurry.
Can I use leftover baked potatoes?
Absolutely. Just scoop, chop, and add them when you combine the sour cream and broth.
One Steamy Bowl of Love
This Baked Potato Soup is a creamy, loaded potato soup dream come true. With its cheesy base, hearty potatoes, and smoky bacon topping, it’s the definition of comfort food. Serve it up on a rainy day, a game night, or any evening when you need something warm, satisfying, and made with love.
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Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Baked Potato Soup is the ultimate comfort food—rich, creamy, and loaded with hearty chunks of potato, crispy bacon, melty cheddar cheese, and fresh chives. This cozy soup brings all the flavors of a fully loaded baked potato into one spoonable bowl, making it the perfect choice for cold nights and family dinners.
Ingredients
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4 large russet potatoes (about 2 lbs)
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¾ tsp salt
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6 slices thick-cut bacon
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 tbsp butter
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¼ cup all-purpose flour
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3½ cups chicken broth
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2 cups half and half
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¾ cup sour cream
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½ tsp black pepper
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2 cups shredded cheddar cheese
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⅛ cup finely diced chives
Instructions
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Let sour cream, half and half, and cheese come to room temperature.
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Cut bacon into 1-inch pieces and cook over low heat until crispy. Remove and reserve 2 tbsp drippings in the pot.
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Peel and cube potatoes. Boil in salted water for 20 minutes until tender. Drain and lightly mash.
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Sauté onion in bacon drippings for 5 minutes. Add garlic and butter, cook 1 more minute.
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Whisk in flour and cook for 1 minute to form a roux.
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Slowly whisk in chicken broth and half and half. Bring to a boil, then reduce heat.
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Stir in mashed potatoes, sour cream, and pepper.
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Use an immersion blender for a smoother texture (optional).
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Gradually stir in cheddar cheese until melted and smooth.
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Serve hot, topped with crispy bacon and chives.
Notes
Room-temp dairy prevents curdling.
Blend fully for a silky texture, or partially for chunkiness.
Add a touch of smoked paprika or hot sauce for extra flavor.
Leftover baked potatoes can be used—just chop and mix in.
Not ideal for freezing due to the cream base, but still possible if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American