I remember one cold November evening, years ago, when the only thing in my pantry was a sack of russet potatoes, a little bacon, and half a carton of milk. My youngest had just lost her first tooth and wanted “something warm and squishy” for dinner. That night, I made what would become our family’s most requested meal: baked potato soup. It wasn’t just about nourishment—it was about turning humble ingredients into hope. This recipe has carried me through job losses, birthday dinners, and rainy days.
Now I’m sharing this creamy, soul-soothing baked potato soup with you—not just as a recipe, but as a reminder: good food doesn’t need to be complicated to be healing.
What Is Baked Potato Soup?
Baked potato soup is exactly what it sounds like—your favorite baked potato in comforting, spoonable form. Think creamy, cheesy, and thick, with chunks of fluffy potato, crispy bacon, and sharp cheddar cheese dancing in a velvety broth. It’s cozy, rich, and slightly smoky, with just enough bite from sour cream and green onions to balance it out.
This soup tastes like everything you love about a fully-loaded baked potato—warm, buttery, savory—with the comfort of a slow-simmered pot on the stove.
Why You’ll Love This Baked Potato Soup
- It’s hearty enough to be a meal on its own.
- Uses pantry staples—no fancy ingredients needed.
- Great for kids, picky eaters, and grown-ups alike.
- Freezes beautifully (if you ever have leftovers… which you won’t).
- Can be made gluten-free or vegetarian with simple swaps.
Tips for Making the Best Baked Potato Soup
- Bake your potatoes, don’t boil them. Baking deepens the flavor and gives a fluffier texture.
- Use heavy cream or half-and-half for extra richness—milk alone makes it thinner.
- Sauté the onions in bacon fat for deep flavor. Don’t skip this.
- Mash some potatoes and leave some in chunks for a perfect, hearty texture.
- Add cheese off the heat to avoid grainy soup.
Ingredients
Here’s what you’ll need to make my classic version:
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, cooked and crumbled
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional toppings: chopped green onions, more cheese, extra bacon
Tools You’ll Need
- Large pot or Dutch oven
- Whisk
- Potato masher
- Wooden spoon
- Baking sheet (for the potatoes)
- Ladle
How to Make Baked Potato Soup
Step-by-Step Instructions
- Bake the potatoes. Preheat oven to 400°F. Pierce potatoes with a fork, bake directly on rack for 45–60 minutes until tender. Cool, peel, and cube.
- Cook bacon. In a Dutch oven or soup pot, cook bacon until crisp. Remove and drain on paper towels. Leave 2 tablespoons of fat in the pot.
- Sauté onions and garlic. Add diced onion to bacon fat, cook until soft (5 minutes). Stir in garlic, cook 1 minute more.
- Make a roux. Sprinkle in flour, whisk constantly for 1 minute to form a paste.
- Add broth & milk. Slowly whisk in broth, then milk. Simmer until thickened—about 10–15 minutes.
- Add potatoes. Stir in cubed baked potatoes. Use a potato masher to break up some pieces.
- Stir in cheese & sour cream. Remove from heat. Stir until smooth and melted.
- Season & serve. Taste and adjust with salt and pepper. Ladle into bowls and top with bacon, cheese, and green onions.
Top Tips for Perfecting Your Baked Potato Soup
- Want it thicker? Let it simmer uncovered a bit longer.
- Dairy-free? Use oat milk and omit cheese or sub with vegan cheese.
- Vegetarian? Skip bacon and use butter or olive oil for the base.
- Add-ins like corn, broccoli, or shredded chicken take it to the next level.
Storing and Reheating Tips
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge overnight.
- Reheat: Warm on stovetop over medium-low heat, stirring often. Add a splash of milk if it thickens too much.
FAQs
What does baked potato soup taste like?
It’s like a rich, creamy, cheesy baked potato in a bowl—savory, comforting, and slightly smoky from the bacon.
Is Panera discontinuing their baked potato soup?
While some locations rotate soups seasonally, baked potato soup is still available in many regions—though making it at home gives you full control.
What seasoning goes in baked potato soup?
Classic seasonings include salt, pepper, garlic, and a touch of onion. Paprika, chives, or a dash of cayenne can add a little flair.
What are the ingredients for potato soup?
Typically potatoes, broth, milk or cream, butter or bacon fat, onions, garlic, and cheese. My recipe includes all the best parts of a loaded baked potato.
Conclusion
Baked potato soup isn’t just a recipe. It’s a memory simmering on the stove. It’s dinner when times were tight. It’s warmth when the world felt cold. I hope this recipe finds you where you are—and wraps you in the kind of comfort only a good bowl of soup can offer.
Print
Creamy Baked Potato Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A creamy, soul-soothing baked potato soup that turns humble pantry ingredients into the ultimate comfort meal. Perfect for cold nights and cozy family dinners.
Ingredients
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, cooked and crumbled
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional toppings: chopped green onions, more cheese, extra bacon
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork and bake directly on rack for 45–60 minutes until tender. Cool, peel, and cube.
- In a Dutch oven, cook bacon until crisp. Remove and drain on paper towels. Leave 2 tablespoons of fat in the pot.
- Sauté diced onion in bacon fat until soft (about 5 minutes). Add garlic and cook 1 minute more.
- Sprinkle in flour, whisk constantly for 1 minute to form a paste.
- Slowly whisk in broth, then milk. Simmer until thickened, about 10–15 minutes.
- Stir in cubed potatoes. Use a potato masher to mash some pieces while leaving others chunky.
- Remove from heat and stir in cheese and sour cream until smooth and melted.
- Season with salt and pepper. Serve hot with toppings.
Notes
Bake your potatoes for better flavor. Sauté onions in bacon fat for rich depth. Let soup simmer longer to thicken if needed. Try adding corn, broccoli, or shredded chicken for variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
Keywords: baked potato soup, creamy soup, comfort food, bacon soup, easy dinner
