If you love the cozy flavors of a loaded baked potato, this soup is your new go-to comfort food. Thick, creamy, and packed with crispy bacon, sharp cheddar cheese, tangy sour cream, and tender potatoes, it’s everything you want in a hearty soup — and it’s surprisingly simple to make.
If you enjoy this, don’t miss my Cream of Broccoli Soup and Sausage Potato Soup recipes too!
Why You’ll Love This Soup
This baked potato soup hits all the right notes: smoky bacon, fresh chives, melted cheese, and the buttery richness of potatoes all come together in a creamy broth. It’s like eating a loaded baked potato — but in a bowl!
How to Make Baked Potato Soup
- Cook the Bacon: Cut bacon into small squares and cook it slowly over low heat until crispy. This brings out the best smoky flavor and renders delicious bacon fat to cook the veggies later.
- Prepare the Potatoes: While the bacon cooks, dice russet potatoes and submerge them in salted water. Boil gently for about 20 minutes until tender enough to mash.
- Mash the Potatoes: Drain the potatoes and lightly mash them. This adds texture and thickness to the soup.
- Sauté Aromatics: Leave about 1 tablespoon of bacon drippings in the pot. Sauté diced onions over medium heat for 5 minutes until soft. Add butter and garlic, cooking for another minute.
- Make the Roux: Sprinkle in flour and stir well, cooking for a full minute to eliminate any raw flour taste.
- Add Liquids: Pour in chicken broth and half-and-half, then bring to a boil. Reduce to a simmer and stir in the mashed potatoes.
- Finish with Sour Cream and Cheese: Mix in sour cream and fresh ground pepper. For a smoother texture, use an immersion blender to partially blend the soup. Gradually add shredded sharp cheddar cheese, stirring until melted and creamy.
- Serve: Stir in crispy bacon and chopped chives just before serving. The soup thickens as it cools, so serve immediately for the best texture.
Pro Tips for Perfect Baked Potato Soup
- Cheese: Use a sharp cheddar that melts smoothly like Cracker Barrel Sharp Yellow Cheese. Avoid pre-shredded cheese as it contains additives that prevent smooth melting.
- Dairy: Half-and-half creates a rich broth, but you can substitute milk (warm it first to prevent curdling) or plain Greek yogurt instead of sour cream for a tangy twist.
- Potatoes: Cooking potatoes separately removes excess starch, helping prevent a gluey soup. Plus, it’s a great multitasking trick!
- Blending: For a creamier texture, blend part of the soup using an immersion blender. The soup will look thinner at first but will thicken as it cools.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk to loosen if needed.
Baked Potato Soup Recipe
Ingredients:
- Bacon, diced
- Russet potatoes, diced
- Salt
- Onion, diced
- Butter
- Garlic, minced
- Flour
- Chicken broth
- Half-and-half
- Sour cream
- Sharp cheddar cheese, shredded
- Fresh chives, chopped
- Black pepper
Instructions:
- Cook diced bacon over low heat until crispy. Set aside, leaving 1 tablespoon of bacon drippings in the pot.
- Meanwhile, place diced potatoes in salted water and boil gently for about 20 minutes until tender. Drain and lightly mash.
- In the pot with bacon drippings, sauté onions over medium heat for 5 minutes. Add butter and garlic; cook for 1 more minute.
- Stir in flour and cook for 1 minute to remove raw flour taste.
- Add chicken broth and half-and-half. Bring to a boil, then reduce to a simmer. Stir in mashed potatoes.
- Remove from heat. Stir in sour cream and black pepper. For a creamier texture, blend part of the soup with an immersion blender (optional).
- Gradually add shredded cheddar cheese, stirring until melted.
- Stir in cooked bacon and chopped chives. Serve warm.