Baked Potato Soup is a warm, creamy dish that feels like a big hug in a bowl. It’s packed with tender chunks of baked potato, melty cheese, crispy bacon bits, and a smooth, comforting broth that makes every spoonful satisfying. The bits of green onion on top add a nice fresh pop, and the soup has just the right mix of creamy and hearty to keep you cozy on a chilly day.
I always love making this soup when I’m craving something simple but full of flavor. One of my favorite parts is how easy it is to customize—if you like extra cheese or a little more spice, just mix it in. I find it’s the perfect way to use up leftover baked potatoes and it makes the kitchen smell amazing while it’s cooking.
When I serve Baked Potato Soup, I like to add a dollop of sour cream and an extra sprinkle of crispy bacon on top. A warm slice of crusty bread or a buttery roll on the side makes it a complete meal. It’s the kind of soup that feels like a little celebration of comfort food, perfect for sharing but also great when you just want to curl up with a bowl by yourself.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold are best here. Russets give a fluffier texture, while Yukon Gold adds creaminess. If you’re short on time, leftover baked potatoes work great too.
Bacon: Bacon adds a smoky crunch. For a vegetarian option, try smoked paprika or crispy fried mushrooms to keep that savory flavor.
Cheese: Sharp cheddar gives the soup its classic taste but you can swap for Monterey Jack or Colby if needed. For a milder option, mozzarella works too.
Cream Cheese & Heavy Cream: These make it rich and velvety. Greek yogurt can substitute cream cheese for a lighter touch, and milk can replace heavy cream but the soup won’t be as thick.
How Do I Get the Perfect Creamy but Chunky Potato Texture?
The key is blending just enough of the soup to create creaminess while still keeping some potato chunks for texture.
- Partially mash potatoes before adding broth to get a head start.
- After simmering, use an immersion blender gently—blend just a few pulses.
- If you don’t have an immersion blender, carefully pulse in a regular blender in batches, watching to keep chunks intact.
- Leave some potato pieces whole for that hearty feel in every spoonful.
This approach gives you a silky soup with comforting bits to chew, balancing smoothness and texture perfectly.
Equipment You’ll Need
- Large baking sheet – perfect for baking the potatoes evenly and easily transferring them.
- Large pot or Dutch oven – you’ll cook the bacon, sauté onions, and simmer the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Immersion blender – makes blending the soup easy right in the pot for that creamy texture.
- Chef’s knife and cutting board – essential for chopping onions, garlic, and garnishes.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage to switch up the protein while keeping it hearty.
- Add steamed broccoli or corn for a pop of color and extra nutrients.
- Use pepper jack cheese instead of cheddar for a subtle spicy kick.
- Stir in chopped fresh herbs like thyme or parsley to brighten the flavors.
How to Make Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large baking potatoes (Russet or Yukon Gold)
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- Salt and black pepper, to taste
- ½ tsp paprika (optional)
For Garnish:
- ½ cup sour cream
- 3 tbsp fresh chives, chopped
Time Needed to Prepare
This recipe takes about 15 minutes of prep time, 50-60 minutes to bake the potatoes, and 20 minutes for cooking and assembly. In total, plan for around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork and place them on a baking sheet. Bake for 50 to 60 minutes until the potatoes are soft inside. Once baked, allow them to cool slightly so you can handle them safely.
2. Cook the Bacon and Sauté Veggies:
While the potatoes bake, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and drain on paper towels, then crumble once cooled. Leave about 2 tablespoons of bacon fat in the pot. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
3. Prepare the Soup Base:
Scoop the flesh out of the cooled baked potatoes and roughly mash it. Add the mashed potato flesh to the pot with the onions and garlic. Pour in the chicken broth and bring the mixture to a gentle simmer.
4. Add Cream and Cheese:
Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese. Keep stirring until the cheeses melt into a smooth and creamy soup.
5. Season and Blend:
Season the soup with salt, pepper, and paprika if you like. Taste and adjust as needed. Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, carefully blend the soup in small batches in a regular blender.
6. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with a spoonful of sour cream, crumbled bacon, extra shredded cheddar, and chopped fresh chives. Enjoy your warm, creamy baked potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes! If you have frozen cooked potatoes, thaw them in the fridge overnight before using. They work well as a shortcut and still give a creamy texture.
How Long Can I Store Leftover Baked Potato Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the heavy cream and cream cheese for coconut milk or a dairy-free cream alternative, and use dairy-free cheese or nutritional yeast for flavor.
What Can I Use Instead of Bacon?
If you’d like to skip the bacon, try smoked paprika for a smoky flavor or crispy roasted chickpeas for added crunch.
