Dinners

Baked Potato Soup Recipe

Name: Baked Potato Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American Comfort Food
Ingredients: ⅔ cup unsalted butter; ⅔ cup all-purpose flour; 6 cups whole milk (or half-and-half for extra richness); ½ tablespoon salt; 1 teaspoon ground black pepper; ½ cup chicken broth (optional, for added depth); 9 medium russet potatoes, baked or microwaved; ½ cup bacon bits, divided; 10 ounces shredded cheddar cheese; 4 green onions, chopped; 8 ounces sour cream

by Steve Rol

Updated on: January 19, 2026

Creamy baked potato soup served in a white bowl, topped with bacon, cheddar, sour cream, and green onions, photographed from above on a rustic wooden table.

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Few dishes wrap you in warmth the way a bowl of baked potato soup does. Creamy, hearty, and layered with smoky bacon, sharp cheddar, and a touch of sour cream, it captures everything we crave in comfort food. This version delivers all that rich, loaded flavor with easy, straightforward steps anyone can master. Whether you need a quick dinner fix or something cozy for the weekend, this baked potato soup brings the taste of a loaded baked potato straight to your spoon.

Table of Contents

Why You’ll Love This Recipe

Rich and creamy comfort: Every spoonful delivers smooth potato goodness balanced with cheddar, smoky bacon, and a touch of sour cream.
Simple ingredients: Everything you need is already in your pantry or fridge no fancy tools required.
Quick to make: With baked or microwaved potatoes, dinner’s ready in under an hour.
Perfect for any occasion: Ideal for weeknights, gatherings, or cozy weekends at home.
Customizable: Easily adapt it for gluten-free, lighter, or vegetarian preferences without losing flavor.

This baked potato soup stands out because it keeps classic flavor while staying approachable. The balance of buttery richness and savory toppings creates that restaurant-quality taste right from your kitchen.

Ingredients Needed

Top view of baked potato soup ingredients including russet potatoes, bacon, cheddar cheese, butter, flour, green onions, sour cream, milk, and seasonings arranged neatly on a wooden counter.

For the Base

Butter (⅔ cup): unsalted butter gives a silky texture and rich flavor.
All-purpose flour (⅔ cup): helps thicken the soup into a smooth, creamy base.
Whole milk (6 cups): adds body and creaminess; half-and-half works if you prefer it richer.
Chicken broth (optional ½ cup): adds depth and balances the dairy richness.
Salt (½ tablespoon) and black pepper (1 teaspoon): essential seasoning for balanced flavor.

For the Potatoes and Toppings

Russet potatoes (9 medium, baked or microwaved): fluffy, starchy, and perfect for soup.
Bacon bits (½ cup, divided): use freshly cooked bacon for the best smoky flavor.
Cheddar cheese (10 ounces, shredded): sharp cheddar melts beautifully and adds depth.
Green onions (4, chopped): add brightness and a pop of color.
Sour cream (8 ounces): finishes the soup with tang and creaminess.

Notes & Substitutions

Gluten-Free Option: Replace flour with cornstarch or a 1:1 gluten-free thickener.
Dairy-Free Version: Use plant-based butter and milk; coconut milk adds richness but a mild sweetness.
Budget-Friendly Tips: Swap half the milk for broth, or use leftover mashed potatoes instead of baking fresh ones.
Flavor Variations: Try smoked paprika or cayenne for a kick; substitute bacon with turkey bacon or mushrooms for a vegetarian version.

How to Make Baked Potato Soup

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). Scrub and pierce each russet potato a few times with a fork. Bake for 50–60 minutes until tender, or microwave them 3–4 at a time for about 7–8 minutes until easily pierced with a fork.
Tip: Baking builds deeper flavor, while microwaving saves time both work perfectly.

Step 2: Cook the Bacon

While the potatoes cook, crisp the bacon in a large pot over medium heat. Once golden, remove it to a paper towel–lined plate and leave 1–2 tablespoons of bacon fat in the pot.
Mini Tip: That reserved fat gives the soup a smoky, savory base that butter alone can’t match.

Step 3: Make the Roux

Add butter to the same pot and let it melt. Whisk in flour until it forms a smooth paste. Cook for 1 minute, stirring constantly to remove any raw flour taste. Gradually whisk in the milk, a little at a time, until the mixture thickens enough to coat the back of a spoon.
Why it matters: This step builds the creamy body that defines great baked potato soup.

Step 4: Add the Potatoes

Scoop the baked potato flesh into the pot and mash gently with a potato masher or ricer. Stir to combine, letting the starch naturally thicken the soup.
Visual cue: The soup should look thick and velvety, not chunky or gluey.

Step 5: Season and Simmer

Add salt, pepper, and half of the cooked bacon. Reduce heat and let it simmer for 10–15 minutes, stirring occasionally to prevent sticking.
Pro tip: Avoid boiling gentle simmering keeps the dairy from curdling.

Step 6: Stir in the Good Stuff

Remove from heat, then mix in the sour cream, shredded cheddar, and two tablespoons of chopped green onions. Stir until smooth and creamy.
Quick fix: If the soup thickens too much, loosen it with a splash of milk or broth.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with the remaining bacon, cheese, and green onions.
Optional flair: Add a pinch of paprika or serve with a dollop of extra sour cream for presentation.

Pro Tips & Troubleshooting

Expert Tips

Use the right potato: Russets are ideal because they’re starchy and break down easily, giving your soup that smooth, velvety finish.
Build flavor in layers: Don’t skip cooking the onions or flour in butter this step develops a rich, savory base.
Mash smart: A potato ricer or masher keeps texture light and fluffy. Avoid a blender, which can make the soup gummy, as Iowa State University Extension notes.
Season in stages: Add a bit of salt after the roux, and again after adding potatoes. Seasoning gradually brings out deeper flavor.
Finish off-heat: Always stir in sour cream and cheese after removing the soup from the burner. It prevents curdling and keeps the texture creamy.

Common Mistakes to Avoid

Overheating the dairy: Boiling can cause the milk or sour cream to split. Keep the heat gentle once dairy is added.
Overmixing the potatoes: Over-blending releases excess starch, turning the soup sticky. Stir gently for the best texture.
Skipping the bacon fat: A little of that rendered fat adds flavor depth that butter alone can’t match.
Under-seasoning: Potatoes absorb a lot of salt. Taste as you go and adjust before serving.
Thick soup panic: If it becomes too thick, just thin it with warm milk or broth until you reach your preferred consistency.

Quick Shortcut

Short on time? Bake or microwave your potatoes the night before, store them in the fridge, and peel when ready. This small prep step turns a weeknight dinner into a 25-minute win.

Serving, Storage & Variations

Serving Ideas

Classic toppings: Load each bowl with extra cheddar, crispy bacon, and chopped green onions, or serve a side of cozy Italian sausage and potato soup for heartier appetites.
Fresh contrast: Add a sprinkle of chopped parsley or a dash of paprika for color.
Pairings: Serve with a crusty baguette, a green salad, or stuffed mushrooms with cream cheese for the ultimate comfort combo.
Entertaining tip: Set up a baked-potato-soup bar with toppings like sour cream, hot sauce, or shredded chicken guests love building their own bowl, and spinach and artichoke wonton cups make an easy starter.

Storage Tips

Refrigerator: Let the soup cool completely before storing. Keep it in an airtight container for up to 3 to 4 days, which aligns with USDA guidance on leftovers.
Freezer: Dairy-based soups can separate when frozen, but this one freezes well if you skip the sour cream and cheese before freezing. Add them later when reheating, a practice recommended by University of Georgia Extension.
Reheating: Warm slowly over medium-low heat. Add a splash of milk or broth while stirring to bring it back to its creamy consistency. Avoid boiling, as Clemson HGIC emphasizes for dairy-thickened dishes.

Variations

Gluten-Free: Swap flour for cornstarch or arrowroot slurry (1 tablespoon mixed with 2 tablespoons cold water).
Vegetarian: Replace bacon with smoked paprika and add sautéed mushrooms or roasted corn for smoky depth.
Lighter Version: Use low-fat milk and turkey bacon or skip the butter for a broth-forward base, similar to autumn wild rice soup.
Spicy Kick: Stir in a pinch of cayenne, chipotle powder, or a drizzle of hot sauce.
Loaded Twist: Top with crushed potato chips or leftover potato skins for crunch.

Nutritional Information

Here’s an approximate breakdown per 1-cup serving of this baked potato soup (values may vary based on ingredients and toppings):

Nutrient	Per Serving
Calories	440 kcal
Protein	15 g
Fat	27 g
Saturated Fat	14 g
Carbohydrates	35 g
Fiber	3 g
Sugar	6 g
Sodium	870 mg
Cholesterol	75 mg
Potassium	880 mg

These numbers are based on standard ingredients like whole milk, butter, and full-fat sour cream. If you choose lighter dairy, swap bacon for turkey, or use low-sodium broth, your totals will drop significantly.

Nutritional Benefits:

Potatoes supply potassium and vitamin C, two nutrients they contribute meaningfully to the U.S. diet, according to the NIH Office of Dietary Supplements.
Milk and cheese provide calcium and protein, key nutrients highlighted by MedlinePlus for the dairy food group.
Bacon and butter, while indulgent, deliver flavor and satiety a little goes a long way.

Use free tools like MyFitnessPal or Cronometer to double-check values if you make ingredient swaps or scale the recipe.

Conclusion

There’s something special about a bowl of baked potato soup that goes beyond comfort food. It’s creamy, savory, and layered with flavor from simple ingredients that never fail. Whether you make it for a family dinner, a chilly evening, or just because you’re craving something cozy, this recipe delivers that perfect balance of richness and ease every time.

If you tried this recipe, let us know how it turned out leave a comment and a star rating below.
Want to share your own twist? Snap a photo and tag it on Pinterest or Facebook.
What variation did you enjoy most the classic, gluten-free, or spicy version? We’d love to hear your favorite spin!

Frequently Asked Questions

Can I make baked potato soup without heavy cream?

Yes. Use whole milk or half-and-half instead. If you want extra richness without the heaviness, add a spoonful of sour cream or plain Greek yogurt at the end.

What is the best potato for baked potato soup?

Russet potatoes work best because they’re starchy and create a creamy, thick texture when mashed. Yukon Golds can also work for a slightly buttery flavor.

How do I keep potato soup from turning gluey?

Avoid using a blender. Over-processing releases excess starch and makes the soup gummy. Mash the potatoes gently or use a ricer for the smoothest result.

Can I freeze baked potato soup without grainy texture later?

Yes, but skip adding sour cream and cheese before freezing. Freeze the base only. When reheating, stir in the dairy over low heat just before serving.

How do I reheat potato soup so it stays smooth?

Warm it over low heat and add a splash of milk or broth while stirring. Avoid boiling slow reheating keeps the texture creamy and prevents splitting.

Can I make this gluten-free without a flour roux?

Definitely. Replace the flour with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water). Stir it in after the soup simmers and thickens slightly.

What can I use instead of bacon for a vegetarian version?

Try sautéed mushrooms, roasted corn, or smoked paprika for that same savory depth. You’ll still get rich flavor without any meat.