Baked Potato Soup

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Creamy, comforting, and unapologetically indulgent—this Baked Potato Soup delivers everything you love about a loaded baked potato but in spoonable form. It’s thick and velvety, filled with soft chunks of potato, smoky bacon, melted cheddar, and fresh green onions. Every bite is like wrapping yourself in a cozy sweater on a chilly night.

What sets this soup apart is the layered cooking technique. I don’t just toss everything into one pot and hope for the best. I slow-sauté the aromatics, build the roux for that signature creamy base, and fold in oven-baked potatoes for that roasted edge. The toppings aren’t optional—they’re what elevate it from simple to standout.

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What Makes It Special

What makes this soup stand out is the layering of flavor and texture. I start with roasted russet potatoes — baked the old-fashioned way until the skins are crisp and the centers fluffy — which gives the soup a depth you just don’t get from boiled potatoes. Then comes the secret weapon: a roux-based creamy base that mimics the richness of a cheese sauce without being heavy or overly thick. It’s elevated with sour cream for tang, cheddar for boldness, and bacon for smokiness. Every spoonful delivers the familiar joy of a loaded baked potato, only more spoonable and a whole lot more comforting.

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The Ingredients That Make This Baked Potato Soup Work

Each ingredient plays a distinct role in bringing depth, creaminess, and texture. Starting with baked russet potatoes—they’re sturdy, fluffy, and hold their own without turning to mush. Bacon is absolutely non-negotiable, not only for the crispy topping but also for infusing that smoky base flavor. I use yellow onion and garlic to build a savory foundation, while all-purpose flour and whole milk create the thick, silky base. Sour cream and cheddar cheese give it that unmistakable tang and richness, and the green onions? They cut through the heaviness with a pop of freshness.

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How To Make the Baked Potato Soup

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub 4 large russet potatoes, prick them with a fork, and bake directly on the rack for about an hour, or until they’re fork-tender. Let them cool slightly, then peel and roughly chop them.

Step 2: Cook the Bacon

While the potatoes bake, crisp up 8 slices of thick-cut bacon in a Dutch oven or heavy-bottomed pot. Remove and set aside on paper towels, but leave about 2 tablespoons of bacon fat in the pot.

Step 3: Sauté the Aromatics

Add one finely chopped yellow onion and 2 minced garlic cloves to the bacon fat. Cook over medium heat until soft and fragrant, about 5 minutes.

Step 4: Make the Roux

Sprinkle in 1/4 cup of all-purpose flour and stir continuously for 2-3 minutes. This step thickens the soup later and prevents it from tasting floury.

Step 5: Add Milk and Simmer

Gradually whisk in 4 cups of whole milk and 2 cups of low-sodium chicken broth. Keep whisking to avoid lumps. Simmer over medium heat until it begins to thicken, about 10 minutes.

Step 6: Stir in the Potatoes and Sour Cream

Fold in the chopped baked potatoes and 1/2 cup of sour cream. Let everything warm through, gently breaking down some of the potatoes for texture.

Step 7: Finish with Cheese and Seasoning

Stir in 1 1/2 cups of shredded sharp cheddar cheese until melted. Season with salt and black pepper to taste.

Step 8: Serve and Top

Ladle into bowls and top with crumbled bacon, more shredded cheese, and sliced green onions. Serve hot.

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Use the Right Pot for Best Results

I’ve made this soup in everything from stainless steel pots to non-stick pans, but a heavy-bottomed Dutch oven wins every single time. It distributes heat evenly, which helps the milk and cheese meld without scorching. A thin-bottomed pot almost always led to burnt spots at the bottom, especially during the roux step. Avoid aluminum if you can—it messes with the flavor, especially when dairy is involved. Trust me, use a Dutch oven or ceramic-coated pot and you’ll never look back.

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Bacon: Smoky, Crispy, and Never Skipped

Bacon is the soul of this soup. I’ve tried skipping it once when I ran out. Never again. The rendered fat brings a smoky depth to the onions and garlic that butter alone just can’t replicate. I cook the bacon low and slow so it turns deep brown and shatteringly crisp. Crumble it only after it’s cooled completely—this keeps the texture just right. It also gives that savory crunch on top that contrasts beautifully with the creamy base.

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Serving Information

• Servings: Serves 6
• Preparation Time: 15 minutes (not including baking the potatoes)
• Baking Time: 1 hour (for potatoes)
• Total Time: 1 hour 30 minutes

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Tips for Making the Perfect Baked Potato Soup

Don’t rush the roux—it needs at least 2 minutes of stirring to cook off that raw flour flavor. Warm your milk before adding it; cold milk slows down thickening. If your soup feels too thick, add a splash of chicken broth until you hit that ideal consistency. And always grate your own cheese—pre-shredded just doesn’t melt the same. Lastly, go easy on the salt until the very end. Between the cheese, bacon, and broth, it can sneak up on you.

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Serving Suggestions

This soup is flexible, cozy, and always welcome at the table. Whether you’re planning a quiet dinner or prepping for guests, consider these options:

• Classic with Crusty Bread: A warm loaf of sourdough or a baguette makes every bite better.
• Soup and Salad Duo: Pair with a crisp romaine salad tossed in lemon vinaigrette for balance.
• Holiday Starter: Serve in small mugs as a rich opener for Thanksgiving or Christmas dinner.
• Family Movie Night: Ladle into big bowls with extra toppings and serve with popcorn on the side.
• Gifting the Comfort: Pour into mason jars, tie with twine, and gift to friends with a note and toppings on the side.
• Potluck Ready: Keep warm in a slow cooker and let guests build their bowls with toppings.

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Save This Baked Potato Soup to Your Pinterest Board + Tell Me How You Made It

If you’re the kind of person who saves comfort food to your “Cozy Dinner Ideas” or “Fall Recipes to Try” boards—this one’s for you. Tap that Pinterest icon and save it for later. Tried a twist? Maybe added chives instead of green onions or swapped the sour cream for Greek yogurt? Drop your version in the comments below—I love seeing how you make these recipes your own.

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