Baked Potato Soup

Honestly, this baked potato soup recipe should’ve been the very first recipe I shared here. It’s the cozy classic comfort food I keep coming back to, and truthfully, it might just be my all-time favorite soup— and I’m a tough cookie when it comes to soups.

I adore how it packs all the best parts of a loaded baked potato into a warm, creamy bowl: crispy bacon, fresh chives, gooey cheese, butter—everything you crave.

Before diving in, I’ve got some handy PRO Tips you’ll want to see. But first, let me show you how straightforward this soup is to make:

If you’re a fan of loaded baked potatoes, then this soup will feel like a warm hug. Think thick, velvety broth filled with soft russet potatoes, topped with melty cheddar, crisp bacon, fresh green chives, and a spoonful of sour cream. It’s that classic flavor combo you love, just easy to enjoy by the bowlful.

This baked potato soup recipe uses simple pantry staples and comes together on your stovetop in around 45 minutes. That’s just 10 minutes prepping and 35 minutes cooking—perfect for a weeknight or weekend treat. It yields about 2.5 quarts (roughly 10 cups), which serves about 8 hearty portions. Plus, you can blend it super smooth with an immersion blender or leave bits chunky for a more rustic bite.

• Clear, step-by-step instructions with helpful photos to guide you.
• The recipe card below shows exact ingredient amounts, times, and servings.
• Pro Tips, variations for different diets, and storage and make-ahead ideas.
• Answers to common questions, like how to substitute ingredients, reheat properly, and keep that cheese melty and smooth.

When you’re ready, scroll down to the recipe card. But if you want some extra tips and inspiration for customization, keep reading!

Why It Hits the Comfort Spot

This baked potato soup recipe nails everything you want in a bowl: the creamy potato base, sharp cheddar melting beautifully, bacon that’s perfectly crispy, and those bright snips of fresh chives on top. It’s rich and comforting but quick to make with easy ingredients—if you’d like an even simpler take, try Easy Baked Potato Soup. Whether you like a smooth soup or enjoy some potato texture, this recipe adapts. It stores and reheats great, plus freezes well, making it a solid choice for busy nights or feeding a crowd.

Ingredients for the Soup

• 4 large russet potatoes, equal to 2 lbs.
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 Tablespoon butter
• ¼ cup flour
• 3 ½ cups Chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Step-by-Step Cooking Directions

1. Shred cheddar from a block and measure sour cream and half-and-half; let them come to room temperature.
2. Cut bacon into 1-inch pieces.
3. Cook bacon low and slow in a large pot, stirring occasionally, until crispy; set bacon aside and reserve about 2 tablespoons drippings in the pot.
4. Peel potatoes and cut into roughly 1-inch cubes.
5. Place potatoes in a stockpot, cover with about 1 inch of water, add ¾ teaspoon salt, simmer gently about 20 minutes or until fork-tender; drain and lightly mash, then set aside.
6. Add chopped onion to the pot with the bacon drippings and cook over medium heat until soft and translucent, about 5 minutes.
7. Stir in minced garlic and butter and cook 1 minute until fragrant and melted.
8. Whisk in the flour and stir constantly for 1 minute to cook out the raw flour taste and form a roux.
9. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits.
10. Slowly stir in the half-and-half, bring to a boil, then reduce heat and simmer gently.
11. Add the cooked potatoes to the broth, then stir in the sour cream and freshly ground pepper.
12. Remove the pot from heat and, if desired, blend partially or fully with an immersion blender or in batches in a regular blender until smooth.

13. Slowly add the shredded cheddar, stirring gently until melted and incorporated (soup should be warm but not boiling).

    

14. Top the soup with reserved crispy bacon and chopped chives.

Tips to Improve Flavor & Texture

• Avoid bagged shredded cheese! Freshly shredded melts so much better because it doesn’t have anti-caking agents like cellulose. For a cheese-forward example, see how shredding your own cheddar keeps the texture velvety in our Broccoli Cheddar Soup.
• Use milk if you want to lighten the soup, but keep in mind the broth won’t be as luscious. Warm your milk before stirring it in to prevent curdling.
• Swap sour cream with plain Greek yogurt for a nice tangy twist and a bit more protein.
• Cook potatoes separately in water while the bacon crisps. This cuts down your cook time and keeps the soup from getting gluey by reducing excess starch.
• Blend partially or fully with an immersion blender if you want smooth, creamy soup. It might look thin at first but will thicken as it cools. For another blended, ultra-creamy example, try our Roasted Butternut Squash Soup.

Easy Swaps and Add-Ins

• Vegetarian: Skip bacon and cook onions in olive oil or butter instead. Add a teaspoon of smoked paprika or a dash of liquid smoke for that smoky vibe. Use vegetable broth in place of chicken broth.
• Ham & cheese: Swap crispy bacon with cooked diced ham and stir in extra cheddar or Swiss cheese for a nice change.
• Cheese swaps: Try smoky gouda, Monterey Jack, or sharp white cheddar for a different but delicious twist. Always shred from a block for that perfect melt.
• Dairy-light or thinner: Use milk instead of half and half (warmed first), or just add a bit more broth to thin out the soup.
• Gluten-free: Skip the flour roux and use a cornstarch slurry (mix 1–2 tsp cornstarch with cold water) or mash in extra cooked potatoes to thicken.
• Dairy-free: Use full-fat canned coconut milk and dairy-free yogurt or creamer, plus dairy-free cheese if you like. The taste will differ, but the soup stays lovely and creamy.
• Tex-Mex twist: Stir in canned corn, diced poblano or jalapeño pepper, and garnish with cilantro, avocado, and crunchy tortilla strips for a fun kick. For a bowl that leans fully into those flavors, check out our Creamy Taco Soup.

Storage, Freezing, and Reheating

• Keep your soup tightly sealed in the fridge for up to 3 days or freeze it for as long as 3 months. This baked potato soup recipe is perfect to make ahead and reheat on busy days—see these 30 Easy Slow Cooker Recipes for more set-it-and-forget-it meals.

Common Questions Answered

• Can I swap milk for half and half? Absolutely! Just remember the soup won’t be quite as thick or creamy. Heat the milk beforehand for about 45 seconds to stop any curdling when you add it.
• Why avoid bagged shredded cheese? The anti-caking agents in bagged cheese stop it melting smoothly. Freshly shredded cheese from a block melts silky and creamy, giving you the best texture.
• Is this soup good for making ahead or freezing? Totally! Store it airtight in your fridge for up to 3 days or freeze for 3 months. When reheating, add the fresh toppings last so they stay vibrant and tasty. If you’re stocking the freezer, try our Creamy Crockpot Chicken Gnocchi Soup.
• How can I reheat without breaking the soup? Warm the soup slowly on low to medium heat and avoid boiling once dairy and cheese are added. If it gets too thick, stir in a splash of warm milk or broth while reheating to loosen it up.
• Can I make this gluten-free? Yes! Just skip the flour and thicken the soup with a cornstarch slurry or mashed potatoes instead.
• What if my soup is too thin or too thick? If it’s too thin, let it simmer gently to reduce or stir in extra mashed potatoes. If it’s too thick, gradually add warm broth or milk until you get the right consistency.
• Can I substitute the bacon? Sure thing! Try turkey bacon, diced ham, or omit it altogether for a vegetarian soup. If you don’t use bacon, add a little butter or oil to sauté the onions to keep great flavor.
• How many servings does this make? This recipe yields about 2.5 quarts (10 cups) of soup, roughly 8 generous servings around 1 cup each.