There's nothing quite like a warm, comforting bowl of Baked Potato Soup on a chilly evening. With its creamy texture, crispy bacon topping, and rich, cheesy flavor, this soup is the ultimate cozy meal. It’s like enjoying a fully loaded baked potato—but in a spoonable, soul-warming form.

I first discovered this recipe on a particularly cold night when I had leftover baked potatoes and a craving for something hearty. What started as a simple experiment quickly became a family favorite, making its way onto our table every winter. One bite, and you’ll see why it’s hard to resist.

Why You'll Love This Baked Potato Soup

Get ready to fall in love with your new go-to comfort food. This Baked Potato Soup is creamy, flavorful, and ridiculously easy to make.

First, it's quick and simple—perfect for busy nights. You don’t need hours in the kitchen to create a satisfying, homemade meal. If you have leftover baked potatoes, this soup comes together even faster!

Second, it’s budget-friendly. With simple ingredients like potatoes, milk, butter, and cheese, you can feed a family without breaking the bank.

Plus, it's incredibly customizable. Love it extra cheesy? Add more cheese. Want some extra heat? Throw in some diced jalapeños. You can easily adjust this recipe to suit your tastes.

Most importantly, it’s pure comfort in a bowl. Creamy, rich, and loaded with toppings, this soup is the definition of cozy food.

Ingredients Notes

The secret to an ultra-creamy Baked Potato Soup is in the potatoes themselves. Russet potatoes work best because they have a high starch content, which helps create that thick and velvety texture. If you prefer a chunkier soup, Yukon Gold potatoes are a great alternative, as they hold their shape better.

Bacon isn’t just a topping—it’s a key flavor booster. Cooking the bacon first and using the rendered fat to sauté the onions adds a deep, smoky taste to the soup. For a lighter option, turkey bacon or even crispy pancetta works well.

Cheese makes this soup extra indulgent. Sharp cheddar cheese is the best choice because it melts smoothly and adds a bold flavor. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the soup grainy.

To achieve the perfect creamy base, a combination of milk and heavy cream works best. If you want a lighter version, you can substitute half-and-half or even whole milk, though the soup won’t be as rich.

Lastly, sour cream is a must for that classic baked potato flavor. It adds a slight tang and helps balance the richness of the soup. If you're out of sour cream, Greek yogurt is a great substitute.

For equipment, you’ll need a large pot for cooking and an immersion blender (or regular blender) if you prefer a smoother soup.

How To Make This Baked Potato Soup

Making Baked Potato Soup is easier than you think. With just a few simple steps, you’ll have a thick, creamy, and flavorful soup ready to enjoy.

Start by cooking the bacon in a large pot over medium heat until it’s crispy. Remove it from the pot and set it aside, but leave some of the rendered fat behind—it’s liquid gold for flavor.

In the same pot, add diced onions and garlic to the bacon fat. Cook them until they become soft and fragrant. This step builds the foundation of the soup’s deep, savory flavor.

Next, stir in flour to create a light roux. This helps thicken the soup and gives it a silky-smooth consistency. Cook it for a minute or two before slowly adding chicken broth to avoid lumps.

Now, it’s time for the star ingredient—potatoes. If using pre-baked potatoes, scoop out the soft insides and add them to the pot. If using raw potatoes, dice them small so they cook quickly. Let the soup simmer until everything is tender and the flavors meld together.

For a smoother consistency, use an immersion blender to puree the soup. If you prefer it chunkier, just mash some of the potatoes with a fork or potato masher.

Finally, stir in the milk, heavy cream, cheddar cheese, and sour cream. Let everything melt together into a rich, creamy soup. Season with salt and pepper, then top with crispy bacon, extra cheese, and sliced green onions.

From start to finish, this soup takes about 30-40 minutes, making it a great option for weeknight dinners.

Storage Options

If you have leftovers (which is rare in my house!), this soup stores beautifully.

Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time, making it even better the next day!
Freezer: Because of the dairy content, freezing can cause texture changes. However, if you must freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months. Reheat slowly to prevent curdling.
Reheating: Warm leftovers over low heat on the stovetop, stirring occasionally. If it thickens too much, add a splash of milk or broth to loosen it up.

Variations and Substitutions

One of the best things about Baked Potato Soup is how versatile it is! Here are some fun variations:

Loaded Baked Potato Soup: Add diced ham, extra cheddar, and a dollop of sour cream for an ultra-loaded experience.
Spicy Kick: Stir in chopped jalapeños or a pinch of cayenne pepper for a little heat.
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. Roasted mushrooms make a great meaty substitute.
Gluten-Free Option: Replace the flour with cornstarch or a gluten-free flour blend.
Dairy-Free Alternative: Use full-fat coconut milk instead of cream and nutritional yeast instead of cheese for a dairy-free version.

No matter how you make it, this soup is pure comfort in a bowl. Give it a try, and don’t forget the extra bacon on top!