There's nothing quite like a warm bowl of baked potato soup on a chilly evening. With its rich, creamy texture and comforting flavors, this soup is the ultimate cozy meal. Each spoonful is packed with tender potatoes, crispy bacon, and melty cheese, making it a favorite for the whole family.

I first discovered this recipe while searching for a way to use up leftover baked potatoes. What started as a simple experiment quickly turned into a household staple, requested by my family time and time again. The best part? It's incredibly easy to make and comes together in under an hour.
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 more than just delicious—it's a lifesaver on busy nights.
First off, it's incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a hearty meal ready in no time. Plus, it's a great way to use up leftover potatoes, reducing food waste and making your grocery budget stretch further.
Speaking of budget-friendly, this soup is made with simple, affordable ingredients. Potatoes, milk, cheese, and bacon are all kitchen staples that won't break the bank, yet they come together to create a dish that tastes like a gourmet treat.
Another reason to love this soup? It's ultra-creamy and rich without being overly heavy. The combination of mashed baked potatoes and a smooth, velvety broth gives it that perfect thick texture without needing excessive amounts of cream.
Best of all, it's completely customizable. Whether you want to load it up with extra cheese, swap out the bacon for ham, or add a little heat with jalapeños, this recipe is as flexible as you need it to be.
Ingredients Notes

The magic of this baked potato soup lies in its simple yet flavorful ingredients. Each component plays an important role in creating that classic, comforting taste.
Russet potatoes are the star of the show. Their fluffy texture and starchy consistency make them ideal for a creamy soup. You can use Yukon Golds if you prefer a slightly buttery flavor, but Russets provide the best thickening power.
Bacon adds a deep, smoky richness to every bite. Cooking it until crispy before incorporating it into the soup gives the best texture and flavor. Plus, you can use the rendered bacon fat to sauté your onions for an extra boost of taste.
Heavy cream and milk work together to create that signature creaminess. Using a combination of both ensures the soup stays rich without being overly thick. For a lighter version, you can substitute with half-and-half or even whole milk, but the texture will be slightly thinner.
Cheddar cheese brings a bold, sharp flavor that complements the mild potatoes. I recommend using freshly shredded cheese instead of pre-packaged shredded cheese, as it melts more smoothly into the soup.
A touch of sour cream gives the soup a slight tanginess, balancing out the richness. It also enhances the creaminess, making each bite extra luscious. If you're out of sour cream, plain Greek yogurt makes a great substitute.
How To Make This Baked Potato Soup

Creating this baked potato soup is easier than you might think. Follow these simple steps for a perfect batch every time.
Start by baking your potatoes if you haven't already. You can do this in the oven at 400°F for about an hour or microwave them for a quicker option. Once they're cool enough to handle, scoop out the fluffy insides and set them aside. If you prefer a chunkier soup, leave some pieces larger for added texture.
While the potatoes are cooling, cook the bacon in a large pot over medium heat until crispy. Remove it with a slotted spoon and set aside, but don't discard the bacon fat—you'll use it to build flavor in the soup.
Next, sauté the onions in the reserved bacon fat until they're soft and translucent. Add a little butter if needed, then stir in the flour to create a roux. This step is crucial for thickening the soup and giving it that velvety texture.
Slowly whisk in the milk and broth, making sure to incorporate it gradually to avoid lumps. Let the mixture simmer until it thickens slightly, then stir in the baked potatoes. Use a potato masher to break them down as much as you like—smooth or chunky, it's up to you!
Finish by stirring in the cheese, sour cream, and cooked bacon. Let everything heat through until the cheese is melted and the soup is perfectly creamy. Taste and adjust seasoning as needed, then serve hot with your favorite toppings.
Storage Options
Leftovers? No problem! This baked potato soup stores beautifully for easy meals throughout the week.
To refrigerate, transfer the soup to an airtight container and store it for up to 4 days. The flavors only get better with time, making leftovers even more delicious.
If you want to freeze it, keep in mind that dairy-based soups can separate when thawed. To prevent this, let the soup cool completely before freezing it in individual portions. When ready to eat, thaw it in the fridge overnight and reheat slowly, stirring well to bring back the creamy consistency.
For reheating, warm the soup over low heat on the stove, stirring occasionally. If it's too thick, add a splash of milk or broth to loosen it up. Avoid microwaving at high power, as it can cause the dairy to separate.
Variations and Substitutions
One of the best things about this baked potato soup is its versatility. Here are some fun ways to switch things up!
If you're looking for a lighter version, swap out the heavy cream for whole milk or half-and-half. You can also use turkey bacon instead of regular bacon to cut down on fat.
Want to make it vegetarian? Simply omit the bacon and use vegetable broth instead of chicken broth. Adding sautéed mushrooms or roasted cauliflower can give the soup extra depth of flavor.
For a spicy kick, stir in some diced jalapeños or a pinch of cayenne pepper. You can also drizzle some hot sauce over each bowl for an extra punch of heat.
If you're a fan of loaded baked potatoes, pile on the toppings! Extra cheese, green onions, crispy bacon bits, and even a dollop of sour cream can take this soup to the next level.
No matter how you customize it, this baked potato soup is sure to become a new favorite. Cozy, creamy, and packed with flavor, it's the perfect meal for any occasion!
PrintBaked Potato Soup Recipe
This rich and creamy baked potato soup is packed with tender potatoes, crispy bacon, cheddar cheese, and green onions. It's the ultimate comfort food, perfect for chilly nights. Easy to make and full of flavor, this hearty soup will become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes, baked and diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.
- Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer.
- Add diced baked potatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Stir in shredded cheese, sour cream, and half of the crumbled bacon. Cook until cheese is melted.
- Serve hot, garnished with remaining bacon, green onions, and extra cheese.
Notes
- For a thicker soup, mash some of the potatoes before serving.
- Use sharp cheddar for a bolder cheese flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 mg
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