Easy Baked Potato Soup Recipe

When the weather turns chilly and I’m craving something warm and comforting, nothing beats a bowl of creamy baked potato soup. This easy baked potato soup recipe transforms simple pantry staples into a rich, satisfying meal that tastes like it came from your favorite restaurant.

The best part? You probably already have most of these ingredients in your kitchen right now. Let me walk you through creating this soul-warming soup that’s perfect for busy weeknights or cozy weekend dinners.

What is Baked Potato Soup?

Baked potato soup is a creamy, hearty soup that captures all the flavors of a loaded baked potato in liquid form. It typically features tender chunks of potato in a rich, velvety base, topped with classic baked potato fixings like cheese, bacon, and green onions.

Unlike regular potato soup, this version starts with actually baking the potatoes, which intensifies their flavor and creates that distinctive taste we all love. The result is a soup that’s both familiar and indulgent.

Ingredients List for Easy Baked Potato Soup

• 4 large russet potatoes (about 2 pounds)
• 6 strips bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream
• 3 green onions, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons butter

How to Make Easy Baked Potato Soup: A Step-by-Step Guide

Making this delicious baked potato soup is easier than you might think. I’ll break it down into manageable steps that anyone can follow:

1. Bake the Potatoes:

• Preheat your oven to 425°F (220°C).
• Wash and scrub the potatoes thoroughly, then pierce them several times with a fork.
• Bake for 45-60 minutes until they’re tender when pierced with a knife.
• Let them cool completely, then peel and cut into bite-sized chunks.

2. Cook the Bacon:

• In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
• Remove the bacon with a slotted spoon and set aside on paper towels.
• Leave about 2 tablespoons of bacon fat in the pot.

3. Sauté the Aromatics:

• Add the diced onion to the bacon fat and cook for 3-4 minutes until softened.
• Add minced garlic and cook for another 30 seconds until fragrant.
• This creates the flavor base for your soup.

4. Create the Roux:

• Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes.
• This roux will help thicken your soup and prevent lumps.
• Cook until the flour smell disappears but don’t let it brown.

5. Add the Liquids:

• Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom.
• Add the heavy cream and milk, whisking until smooth.
• Bring the mixture to a gentle simmer.

6. Add Potatoes and Season:

• Gently fold in the baked potato chunks.
• Season with salt, pepper, and paprika.
• Simmer for 10-15 minutes, stirring occasionally.

7. Finish the Soup:

• Remove from heat and stir in the shredded cheese until melted.
• Add the sour cream and mix until well combined.
• Taste and adjust seasonings as needed.

8. Serve and Garnish:

• Ladle into bowls and top with crispy bacon pieces and chopped green onions.
• Serve immediately while hot and creamy.

Substitutions and Variations

I love how adaptable this baked potato soup recipe is. Here are some variations you can try:

• Potatoes: Yukon Gold potatoes work well if you prefer a creamier texture, though russets give the most authentic baked potato flavor.
• Bacon: Turkey bacon or pancetta can substitute regular bacon. For vegetarian options, try mushroom “bacon” or skip it entirely.
• Dairy: Use half-and-half instead of heavy cream for a lighter version, or try Greek yogurt instead of sour cream for added protein.
• Cheese: Sharp cheddar is classic, but Gruyere, smoked gouda, or a blend of cheeses creates interesting flavor profiles.
• Broth: Vegetable broth makes this soup vegetarian-friendly when combined with plant-based dairy alternatives.

Common Mistakes to Avoid

Through trial and error, I’ve learned to avoid these common pitfalls when making baked potato soup:

• Underbaking the Potatoes: Make sure your potatoes are completely tender before adding them to the soup. Undercooked potatoes won’t break down properly.
• Adding Cheese Too Hot: If the soup is boiling when you add cheese, it may curdle. Remove from heat first.
• Rushing the Roux: Don’t skip cooking the flour properly, or your soup may taste floury.
• Overcooking After Adding Dairy: Once you’ve added cream and sour cream, keep the heat low to prevent curdling.

How to Serve Easy Baked Potato Soup

This hearty soup works wonderfully as a main course, especially when paired with crusty bread or cornbread. I like to serve it with a simple side salad to balance the richness.

For a complete comfort food experience, consider serving alongside grilled cheese sandwiches or warm dinner rolls. The soup also makes an excellent starter for a larger meal.

Presentation Ideas for Baked Potato Soup

Make your soup look as good as it tastes with these presentation tips:

• Classic Garnish: Top each bowl with crispy bacon bits, shredded cheese, chopped green onions, and a dollop of sour cream.
• Bread Bowl: Serve the soup in hollowed-out sourdough bread bowls for an impressive presentation.
• Chive Oil Drizzle: A light drizzle of chive-infused oil adds color and flavor.
• Potato Chip Crumble: Crushed kettle-cooked potato chips make a fun, crunchy topping.

Easy Baked Potato Soup Recipe Tips

Here are my favorite tips for making the best baked potato soup:

• Save Time: Bake potatoes the night before and store them in the refrigerator until ready to use.
• Texture Control: For a smoother soup, mash some of the potato chunks with a fork before serving.
• Flavor Boost: Add a splash of hot sauce or Worcestershire sauce for extra depth.
• Make it Loaded: Include additional toppings like jalapeños, different cheeses, or herbs.
• Consistency Check: If your soup is too thick, thin it with additional broth or milk. If too thin, simmer uncovered to reduce.

How to Store Easy Baked Potato Soup

Proper storage ensures you can enjoy leftovers safely and deliciously. Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to 4 days.

When reheating, do so gently over low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency, as the soup tends to thicken when cold.

Frequently Asked Questions (FAQs)

Q: Can I make baked potato soup in a slow cooker?
A: Yes! Bake the potatoes first, then combine all ingredients (except dairy) in your slow cooker. Cook on low for 4-6 hours, then stir in cream, cheese, and sour cream during the last 30 minutes.

Q: Can I freeze baked potato soup?
A: Dairy-based soups don’t freeze well as they can separate when thawed. It’s best to enjoy this soup fresh or keep refrigerated leftovers for up to 4 days.

Q: How can I make this soup healthier?
A: Use low-fat milk instead of cream, reduce the cheese amount, add extra vegetables like carrots or celery, and use turkey bacon instead of regular bacon.

Q: What if my soup curdles?
A: If your soup curdles, try whisking vigorously or blending with an immersion blender. In the future, keep heat low when adding dairy ingredients.

Q: Can I use instant mashed potatoes?
A: While fresh baked potatoes give the best flavor and texture, you can use instant mashed potatoes in a pinch. Use about 1½ cups of prepared mashed potatoes.

Q: How do I make this soup thicker?
A: Mash some of the potato chunks, add a slurry of cornstarch and cold milk, or simmer uncovered to reduce liquid.

Conclusion

This easy baked potato soup recipe proves that comfort food doesn’t have to be complicated. With simple ingredients and straightforward techniques, you can create a restaurant-quality soup that’s perfect for any occasion.

The key to success lies in properly baking those potatoes first and building flavors layer by layer. Don’t rush the process – let each step develop the rich, satisfying taste that makes this soup so special.

Whether you’re feeding a hungry family on a cold evening or impressing guests with a cozy starter, this baked potato soup delivers every time. The combination of creamy texture, bacon flavor, and classic potato comfort creates a bowl of pure satisfaction.

Give this recipe a try, and I’m confident it will become a regular in your meal rotation. There’s something magical about transforming simple potatoes into such a luxurious, warming soup that brings people together around the table.