There's nothing quite like a bowl of thick, creamy baked potato soup on a chilly evening. This loaded version brings together fluffy baked russet potatoes, crispy bacon bits, sharp cheddar cheese, and cool sour cream in a way that feels like pure comfort. I first made this soup on a rainy Sunday afternoon when I had leftover baked potatoes from the night before, and it's been a staple ever since. It's surprisingly easy to pull together, and the results taste like something you'd order at your favorite restaurant.
If you love hearty, warming soups, you'll also want to try this Easy White Chicken Chili Recipe or this Chicken Noodle Soup Recipe for more cozy meal ideas.
Why You'll Love This Baked Potato Soup
Baked Potato Soup is one of those recipes that feels fancy but comes together without much fuss. The potatoes bake while you're doing other things, and the soup itself only takes about 20 minutes of active cooking. You get restaurant-quality results with simple ingredients you probably already have. It's hearty enough to serve as a main course, especially with some crusty bread on the side. Plus, it's easy to customize with your favorite toppings or adapt for picky eaters.
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Baked Potato Soup Ingredients
Here's what goes into this creamy comfort Baked Potato Soup.
See Recipe Card Below This Post For ingtedient Quantites
For the Soup:
- Russet potatoes: These starchy potatoes break down beautifully and create a thick, creamy texture when blended.
- Olive oil: Used to coat the potatoes before baking and to crisp up the skins.
- Salt and pepper: Essential for seasoning at every stage.
- Bacon: Adds smoky, salty flavor and a satisfying crunch. Cut into thick slices for the best texture.
- Butter: Creates a rich base for the vegetables and helps the flour form a smooth roux.
- Leek or onion: Leeks add a mild, sweet flavor, but yellow onion works just as well if that's what you have.
- Celery: Brings a subtle vegetal note and a bit of texture.
- Garlic: A couple of cloves add depth without overpowering the potato flavor.
- Flour: Thickens the soup and gives it body.
- Chicken stock: Forms the flavorful liquid base. Homemade or store-bought both work great.
- Chicken bouillon paste: Boosts the savory flavor. You can skip this if your stock is already well-seasoned.
- Whole milk or heavy cream: Makes the soup rich and velvety. Heavy cream gives a thicker result.
- Kosher salt: Season to taste throughout cooking.
- Fresh cracked black pepper: Adds a gentle heat.
- Cheddar cheese: Freshly shredded melts smoothly into the soup. Pre-shredded cheese can be grainy.
For the Toppings:
- Sour cream: Adds cool tanginess that balances the richness.
- Fresh chives: Bright, mild onion flavor and a pop of green.
How to Make Baked Potato Soup
This loaded Baked Potato Soup comes together in a few simple steps.
Bake the potatoes: Preheat your oven to 400°F. Poke the russet potatoes several times with a fork or knife so steam can escape. Drizzle them with olive oil, sprinkle with salt and pepper, and bake for about 1 hour until they're completely tender when pierced with a fork. Let them cool enough to handle.
Prepare the potatoes: Once the potatoes are cool, slice them in half lengthwise. Scoop out the soft potato flesh into a bowl and set it aside. Place the empty potato skins on a baking sheet, drizzle with a bit more olive oil, season with salt and pepper, and pop them under the broiler for a few minutes until they're golden and crispy.
Cook the bacon: While the potatoes are baking, add the thick-cut bacon slices to a large soup pot over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered out. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off most of the bacon grease, leaving just a thin coating in the pot.
Sauté the vegetables: Add the butter to the pot and let it melt into the remaining bacon fat. Toss in the diced leek and celery, and cook for about 5 minutes until they're soft and fragrant. Add the minced garlic and stir for 30 seconds until it smells amazing. Sprinkle the flour over everything and stir constantly for 1 minute to cook off the raw flour taste.
Add the liquids: Slowly pour in the chicken stock while stirring to avoid lumps. Add the chicken bouillon paste and stir until it dissolves. Add the scooped-out potato flesh to the pot, breaking it apart with a wooden spoon or potato masher. Pour in the milk or cream, then season with salt and pepper. Let everything warm through for a few minutes, stirring occasionally.
Blend the soup: Use an immersion blender to blend about half of the soup until it's creamy but still has some texture. If you don't have an immersion blender, you can carefully transfer half the soup to a regular blender, then return it to the pot. Don't overblend or the potatoes can turn gluey.
Finish the soup: Take the pot off the heat and stir in the freshly shredded cheddar cheese until it melts smoothly into the soup. Taste and add more salt or pepper if needed.
Serve: Ladle the hot soup into bowls. Top each serving with extra shredded cheddar, crumbled crispy bacon, a dollop of sour cream, and a sprinkle of fresh chives. Serve the crispy potato skins on the side for dipping.
Substitutions and Variations
This easy Baked Potato Soup recipe is flexible and easy to adapt.
Different potatoes: Russet potatoes are ideal because they're starchy and break down well, but Yukon golds will work if you prefer a slightly waxier texture. Red potatoes tend to hold their shape more, so they won't blend as smoothly.
Milk options: You can use half-and-half, heavy cream, or whole milk depending on how rich you want the soup. For a lighter version, try 2% milk, though the soup won't be quite as creamy.
Vegetarian version: Skip the bacon and use vegetable stock instead of chicken stock. Add a bit of smoked paprika for depth.
Cheese swaps: Sharp white cheddar, Monterey Jack, or even Gruyere all melt beautifully into this soup.
Extra vegetables: Diced carrots, corn kernels, or chopped broccoli can be stirred in during the sautéing step for added nutrition and color.
Equipment For Baked Potato Soup
- Soup pot or Dutch oven: For cooking the bacon and simmering the soup.
- Baking sheet: To bake the potatoes and crisp the skins.
- Sharp knife: For dicing vegetables and halving potatoes.
- Rotary cheese grater or box grater: Freshly grated cheese melts better than pre-shredded.
- Immersion blender: Makes blending easy right in the pot. A regular blender works too.
- Slotted spoon: For removing the cooked bacon.
Storage and Reheating Tips
This creamy Baked Potato Soup stores well and tastes even better the next day.
Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It'll keep in the fridge for 3 to 4 days. The soup may thicken as it sits, so add a splash of milk or stock when reheating.
Freezer: Potato soup can be frozen, though the texture may change slightly when thawed. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring often. Add a bit of milk or broth to thin it out if needed. You can also microwave individual servings in 1-minute intervals, stirring between each.
Toppings: Store toppings separately and add them fresh when serving for the best texture and flavor.
Serving Suggestions
This loaded Baked Potato Soup pairs beautifully with simple sides.
Crusty bread: Serve with warm sourdough, French bread, or garlic bread for dipping into the creamy soup.
Simple salad: A fresh green salad with a light vinaigrette balances the richness of the soup perfectly.
Grilled cheese: Make it a comfort food feast by serving the soup alongside classic grilled cheese sandwiches.
Cornbread: Slightly sweet cornbread is a cozy pairing, especially if you like mixing sweet and savory flavors.
Expert Tips
Bake, don't boil: Baking the potatoes instead of boiling them concentrates their flavor and keeps the soup from getting watery.
Don't skip the skins: Those crispy potato skins add texture and make the meal feel special. They're like built-in croutons.
Freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Grate your own for a smooth, creamy result.
Blend carefully: Only blend half the soup so you get a mix of creamy and chunky textures. Overblending makes the potatoes gluey.
Adjust thickness: If your Baked Potato Soup is too thick, thin it with extra stock or milk. If it's too thin, let it simmer a bit longer or mash in more cooked potato.
Season gradually: Taste as you go and add salt in stages. The bacon, cheese, and bouillon all add saltiness, so it's easy to overdo it.
FAQ
What kind of potatoes are best for baked potato soup?
Russet potatoes are the best choice because they're starchy and break down easily when blended, creating a thick, creamy texture. Yukon golds work too, but russets give you that classic loaded baked potato flavor.
Can I freeze baked potato soup?
Yes, you can freeze this Baked Potato Soup for up to 2 months in airtight containers. The texture might change slightly when thawed since dairy-based soups can separate a bit, but stirring while reheating usually brings it back together. My mom always freezes a batch and says it still tastes great.
How do I make my potato soup creamier?
Use heavy cream instead of milk, and make sure to blend at least half of the soup with an immersion blender. Adding an extra handful of shredded cheese at the end also helps. If you want it even richer, stir in a couple tablespoons of cream cheese.
Can I add vegetables to baked potato soup?
Absolutely! Diced carrots, corn, broccoli florets, or even spinach all work well in this Baked Potato Soup. Just add heartier vegetables like carrots when you sauté the leek and celery, and stir in quicker-cooking ones like spinach right before serving.
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Baked Potato Soup
Ingredients
Method
- Preheat the oven to 400°F (200°C). Poke several holes in the potatoes with a fork, coat with olive oil, and season with salt and pepper. Place on a baking sheet and bake for 1 hour, or until fork-tender. Let the potatoes cool.
- While the potatoes bake, grate the cheddar cheese and let it come to room temperature.
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh and set the skins on a baking sheet. Drizzle the skins with olive oil, season with more salt and pepper, and broil for a few minutes until crispy.
- Add the bacon to a large pot over medium heat. Cook until crispy, around 8-10 minutes, then remove with a slotted spoon and place on a paper towel-lined plate. Discard some of the bacon grease.
- Melt butter in the pot and add the leek and celery. Sauté until softened, then add the garlic and cook for 30 seconds. Stir in the flour and cook for another minute. Slowly add the chicken stock and bouillon paste, stirring constantly.
- Add the scooped potato flesh into the pot and break it up with a spoon. Pour in the milk and season with salt and pepper. Cook for a few minutes until warmed through.
- Use an immersion blender to puree about half of the soup for a creamy texture. Be careful not to overblend to avoid a gluey texture. Remove from heat and stir in the shredded cheddar cheese.
- Serve the soup topped with extra shredded cheddar, bacon bits, sour cream, and chopped chives. Enjoy with crispy potato skins on the side.
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