Name: Baked Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds russet potatoes, scrubbed, peeled, and cut into 1/2–3/4 inch cubes; 6 slices thick-cut bacon, chopped; 3 tablespoons unsalted butter; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups low-sodium chicken broth; 2 cups whole milk; 1 cup heavy cream; 1 1/4 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1 1/2 cups shredded sharp cheddar cheese, divided; 1/4 cup grated Parmesan cheese; 1/2 cup sour cream; 4 whole green onions, thinly sliced; extra cooked bacon, crumbled, for topping; extra shredded cheddar cheese, for topping; extra sour cream, for topping; chives, chopped, for topping

Baked Potato Soup Recipe tastes like a loaded baked potato in a bowl: creamy, smoky, cheesy, and ridiculously cozy. It works perfectly for busy weeknights or lazy weekends, and you can get it on the table in about 45 minutes. I’ve made some version of this soup since my broke-college-kid days, and it still feels like a hug from the inside out.

Why Baked Potato Soup Recipe Is Worth It

This Baked Potato Soup Recipe gives you all the comfort of a steakhouse baked potato without turning on the oven for an hour. You get crispy bacon, tender potatoes, melty cheese, and a rich, creamy broth that still tastes light enough to go back for seconds.

The recipe uses simple ingredients and basic equipment, so anyone with a pot and a stove can pull it off. It also reheats well, which makes it a smart choice for meal prep or feeding a crowd on game day or during cold weather.

“This Baked Potato Soup Recipe tastes like a loaded baked potato from a restaurant, but cozier and way cheaper to make at home. ★★★★★”

Ingredients You Need

Potatoes

2 pounds russet potatoes, scrubbed and peeled (russets give the best fluffy texture and starch for thickening)
You can swap Yukon Gold potatoes for a slightly buttery flavor and creamier texture.

Soup base

6 slices thick-cut bacon, chopped (use turkey bacon if you prefer lighter; I like Wright or Hormel Black Label)
3 tablespoons unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced (jarred minced garlic works in a pinch)
1/4 cup all-purpose flour (use a 1:1 gluten-free flour if needed)
4 cups low-sodium chicken broth (Better Than Bouillon works well and saves pantry space)
2 cups whole milk (2% works; avoid skim because it can taste thin)
1 cup heavy cream (or half-and-half for a lighter version)

Seasoning

1 1/4 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (adds a subtle “baked” flavor)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Optional: 1/4 teaspoon cayenne pepper for a gentle kick

Cheesy goodness

1 1/2 cups shredded sharp cheddar cheese, divided (I recommend shredding from a block; pre-shredded can feel grainy)
1/4 cup grated Parmesan cheese for depth (optional but tasty)

Mix-ins and toppings

1/2 cup sour cream (or plain Greek yogurt as a protein boost)
4 green onions, thinly sliced
Extra cooked bacon, crumbled
Extra shredded cheddar cheese
Extra sour cream
Chives, chopped (optional)

Equipment

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board and sharp chef’s knife
Vegetable peeler
Wooden spoon or silicone spatula
Ladle
Potato masher or immersion blender (for texture control)
Measuring cups and spoons

Quick Tips & substitutions

Use russet potatoes when you want a thick, classic Baked Potato Soup Recipe; use Yukon Gold for a silkier, slightly richer version.
Cut potatoes into even 1/2–3/4 inch cubes so they cook at the same rate and keep their shape.
Shred cheese from a block so it melts smoothly and avoids that powdery coating from bagged cheese.
Swap chicken broth with vegetable broth to keep it meatless, then skip bacon or use a plant-based version.
Replace heavy cream with half-and-half or extra milk to lighten the soup; simmer a bit longer to thicken.
Use Greek yogurt instead of sour cream if you want more protein and a little tang.
Keep bacon crisp by cooking it first, then adding most of it at the end and saving some for topping.
If the soup thickens too much, stir in warm broth or milk a little at a time until you like the consistency.

How to Make Baked Potato Soup Recipe

Step 1: Prep the potatoes

Peel the potatoes and cut them into 1/2–3/4 inch cubes. Rinse the cubes under cold water to remove extra starch, then drain well. Set them aside while you start the base of the soup.

Step 2: Cook the bacon

Place the chopped bacon in a large cold pot or Dutch oven. Turn the heat to medium and cook the bacon, stirring occasionally, until it turns crisp and brown, about 7–10 minutes. Scoop the bacon pieces onto a paper towel–lined plate and leave about 3 tablespoons of bacon fat in the pot; if you have more, spoon out the extra.

Step 3: Build the flavor base

Add the butter to the pot with the bacon fat and let it melt over medium heat. Stir in the diced onion and cook until it turns soft and translucent, about 4–5 minutes, while you scrape up any browned bits from the bottom. Add the minced garlic and cook 30 seconds to 1 minute, just until it smells fragrant and toasty.

Step 4: Make the roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes so the flour coats everything and turns lightly golden; this step keeps the soup from tasting floury. Keep the heat at medium so the mixture does not scorch.

Step 5: Add broth and potatoes

Slowly pour in the chicken broth while you whisk or stir vigorously to smooth out any lumps. Add the cubed potatoes and stir to coat them in the broth and roux mixture. Add salt, pepper, smoked paprika, onion powder, garlic powder, and cayenne if you use it, then bring the pot to a gentle boil.

Step 6: Simmer until tender

Lower the heat to medium-low so the soup simmers gently. Cook 15–20 minutes, stirring occasionally, until the potatoes feel tender when you pierce them with a fork. Keep the lid slightly ajar so steam escapes and the soup thickens a bit.

Step 7: Add milk, cream, and cheese

Stir in the milk and heavy cream and keep the heat at medium-low. Add 1 cup of the shredded cheddar and the Parmesan, then stir until the cheese melts and the soup turns smooth and creamy. Taste and adjust seasoning with more salt and pepper if you need it.

Step 8: Adjust the texture

Use a potato masher to mash some of the potatoes right in the pot while you leave plenty of chunks for texture. If you prefer a smoother Baked Potato Soup Recipe, use an immersion blender and pulse a few times until it reaches your ideal consistency. If the soup feels too thick, add a splash of warm milk or broth; if it feels thin, simmer a few more minutes.

Step 9: Finish with sour cream and bacon

Turn off the heat and stir in the sour cream until it blends fully and turns the soup extra silky. Stir in about half of the cooked bacon and a handful of sliced green onions. Save the rest of the bacon and onions for topping each bowl.

Step 10: Serve

Ladle the hot soup into bowls. Top with extra cheddar, bacon, green onions, chives, and a small dollop of sour cream. Serve right away while the cheese still stretches and the toppings stay bright and fresh.

Recipe Variations

Gluten-free: Use a certified gluten-free 1:1 flour blend in place of all-purpose flour and confirm your broth label lists no gluten ingredients.
Vegan: Use olive oil instead of bacon fat and butter, vegetable broth instead of chicken broth, plant-based milk and cream, vegan cheddar, and coconut yogurt or cashew cream instead of sour cream.
Low carb: Swap half or more of the potatoes with cauliflower florets and blend some of them to thicken the soup.
Extra protein: Stir in cooked shredded chicken, diced ham, or crumbled turkey sausage near the end of cooking.
Spicy version: Add extra cayenne, a pinch of red pepper flakes, or a spoonful of chipotle in adobo for smoky heat.
Herb-forward: Stir in fresh thyme or rosemary during simmering and finish with fresh parsley or chives.

Ways to Serve Baked Potato Soup Recipe

Serve with a crisp green salad with a tangy vinaigrette to balance the richness.
Add warm crusty bread, garlic bread, or simple dinner rolls for dunking.
Pair with roasted vegetables like broccoli, carrots, or Brussels sprouts.
Offer a baked potato–style topping bar with cheese, bacon, green onions, chives, and different yogurts or sour cream.
Serve small cups as a starter before grilled chicken or a simple main dish.

Storage Success

Let the Baked Potato Soup Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 3–4 days. Reheat gently on the stove over low to medium heat and stir often so the dairy stays smooth; add a splash of milk or broth if it thickens in the fridge. You can freeze it for up to 2 months, but dairy can separate, so stir well while you reheat and add a little fresh cream or milk to bring it back together. Store toppings like bacon, cheese, and green onions separately so they stay crisp and fresh when you serve leftovers.