Baked Potato Soup is a cozy, hearty dish that’s packed with comforting flavors. Creamy potatoes cooked until soft and blended with rich broth make the perfect base. It’s topped off with crispy bacon bits, melted cheese, and a dollop of sour cream, giving it a lovely mix of textures and tastes that feel like a warm hug in a bowl.
I always love making baked potato soup on chilly days when I want something simple but satisfying. One of my favorite parts is how easy it is to tweak—adding chives for a little fresh zing or some steamed broccoli if I want to sneak in some veggies. It’s one of those recipes I can rely on to both fill me up and feel like a treat.
When I serve this soup, I like to pair it with crusty bread or even some buttery crackers on the side to scoop up every bit. My family always asks for seconds, and leftovers taste just as good the next day, which makes it a great option for a no-fuss lunch or dinner. It’s the kind of meal that brings everyone together, whether it’s a busy weeknight or a relaxed weekend.
Key Ingredients & Substitutions
Baking Potatoes: Russets are best because they’re starchy and give the soup a creamy texture. If you can’t find them, Yukon Gold potatoes work too, but the soup will be a bit less fluffy.
Bacon: Adds salty crunch. Turkey bacon or smoked tempeh are good swaps for a lighter or vegetarian option. Just cook until crispy for the best texture.
Cream Cheese & Heavy Cream: These create richness and creaminess. For a lighter version, try half-and-half or full-fat coconut milk, but the soup won’t be as thick.
Cheddar Cheese: Sharp cheddar gives a nice tang. You can use mozzarella or Monterey Jack for a milder taste. Vegan cheeses can work but may melt differently.
Chicken Broth: I use chicken broth for flavor, but vegetable broth works well if you want a vegetarian soup. Homemade broth really makes a difference here.
How Do You Get the Perfect Creamy but Chunky Potato Texture?
The texture of this soup is key—rich and creamy with little chunks of potato for body. Here’s how I do it:
- After cooking, peel and chop your baked potatoes into chunks.
- Add them to your pot with broth and onions, then mash gently with a potato masher.
- If you prefer smoother soup, use an immersion blender but stop before it gets too smooth. Leaving some chunks adds great texture.
- Stir in cream cheese and cheddar at the end to melt into the warm soup, which thickens it.
Taking it slow and tasting as you go helps you find the balance that feels just right for you.
Equipment You’ll Need
- Large baking sheet – perfect for baking potatoes evenly with space for air circulation.
- Skillet or frying pan – for cooking bacon and sautéing onions and garlic with ease.
- Large pot or Dutch oven – roomy enough to mash potatoes and simmer the soup without spills.
- Potato masher or immersion blender – helps you get the creamy but chunky texture you want.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or ham for a different smoky protein without losing richness.
- Add chopped steamed broccoli or cauliflower to sneak in some veggies and add color.
- Use pepper jack cheese for a spicy kick, especially if you like a little heat.
- Stir in crispy fried onions or green onions on top for extra crunch and fresh flavor.
How to Make Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large baking potatoes (about 2 pounds)
- 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
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and black pepper to taste
- 1/2 tsp smoked paprika (optional)
- 2 tbsp unsalted butter
- 1/4 cup fresh chives, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 45 to 60 minutes to bake the potatoes, and about 20 minutes to finish cooking and assembling the soup. So plan for around 1 hour and 20 minutes in total.
Step-by-Step Instructions:
1. Baking the Potatoes:
Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Place them directly on the oven rack and bake for 45 to 60 minutes, or until soft inside and fully cooked.
2. Preparing the Bacon and Aromatics:
While the potatoes bake, cook the bacon slices in a skillet over medium heat until crispy. Remove the bacon and place on paper towels to drain. Crumble or chop it into small pieces and set aside. Keep about 1 tablespoon of the bacon drippings in the skillet.
Add the butter to the skillet with the drippings and sauté the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant. Remove from heat.
3. Assembling and Cooking the Soup:
When the potatoes are cool enough to handle, peel them and cut them into chunks. Add the potato chunks into a large pot. Pour in the chicken or vegetable broth and add the sautéed onion and garlic mixture.
Use a potato masher or an immersion blender to mash or partially blend the potatoes to your preferred consistency—smooth but with some chunks is great.
Stir in the softened cream cheese until creamy, then add the heavy cream and shredded cheddar. Mix everything until smooth and well combined.
4. Seasoning and Serving:
Season the soup with salt, black pepper, and smoked paprika if you like a little smoky flavor. Heat the soup over medium heat until hot, but don’t let it boil. Stir occasionally.
Ladle the soup into bowls and top each with crumbled bacon, extra shredded cheddar, and chopped fresh chives. A small drizzle of olive oil or melted butter on top adds a lovely shine and richness.
Enjoy your delicious baked potato soup with crusty bread or crackers on the side for a comforting meal.
Can I Use Frozen Potatoes for Baked Potato Soup?
Yes, you can use frozen cooked potatoes to save time! Just thaw them completely in the fridge overnight and drain any excess moisture before adding to the soup to avoid it becoming too watery.
How Can I Make This Soup Vegetarian?
Simply swap the bacon for smoked paprika or liquid smoke to keep that smoky flavor, and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for a meaty texture.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup a day in advance and refrigerate it in an airtight container. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
How Do I Store Leftover Baked Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.
