Baked Potato Soup

There’s nothing quite like the smell of potatoes roasting in the oven on a chilly night: warm starch, a hint of salt, and that cozy, homey scent that makes the whole house sigh. I grew up with a giant pot of baked potato soup simmering on Sunday afternoons — the kind my mom ladled into bowls while we sat around the table in mismatched sweaters. This version keeps that nostalgic hug but streamlines it for real weeknight life. I’ll show you how to get **creamy**, slightly chunky soup with crisp bacon bits and tangy sour cream in under an hour and a half, using simple pantry staples and a few tricks I swear by when I want comfort without fuss.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 75 minutes

Why This Recipe is Awesome

This baked potato soup tastes like a warm blanket — think velvety broth, tender potato chunks, and crunchy bacon on top. It hits salty, cheesy, and tangy notes all at once, with a little crunch to keep things fun. It’s forgiving (who doesn’t love forgiving recipes?), uses pantry-friendly ingredients, and rewards you with comforting, cozy bowls that make leftovers taste even better the next day. Plus, it’s so simple even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 4 large russet potatoes (about 2½ lb), scrubbed
• 6 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 6 slices bacon (optional — about 4 oz), cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives or green onions for garnish

For the Sauce / Garnish (if applicable):

• Extra shredded cheddar, sour cream, chopped chives, and reserved crispy bacon for serving.

How I Make It

Step 1:

Preheat the oven to 400°F. Pierce the russet potatoes a few times with a fork and rub them with a touch of oil and salt. Roast on a baking sheet for about 45–55 minutes, until the skins crisp and a fork slides into the center — you’ll smell warm, toasty potato aroma and see golden, crackly skins.

Step 2:

While the potatoes roast, cook the bacon in a skillet until crisp; transfer to a paper towel. Leave about 1 tbsp of bacon fat in the pan (or use 1 tbsp butter). Melt the remaining 3 tbsp butter in a large pot over medium heat and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant — you’ll smell that cozy garlic-butter scent immediately.

Step 3:

Sprinkle the 3 tbsp flour over the onions and stir for 1–2 minutes to make a roux; it will smell toasty and look slightly glossy. Slowly whisk in the 6 cups broth, scraping up any brown bits. Bring to a simmer and let thicken for about 5 minutes — the soup should coat the back of a spoon. Scoop the flesh from the hot potatoes and add it to the pot; mash some of the potatoes with your spoon for a chunky texture or use a potato masher for a smoother base.

Step 4:

Stir in the 1 cup milk and 1 cup heavy cream, then simmer gently for another 8–10 minutes so the flavors meld. Turn off the heat and stir in the 1 cup cheddar and 1/2 cup sour cream until silky. Taste and season with salt and plenty of black pepper. If it’s too thick, whisk in a splash more broth or milk; too thin, simmer a few minutes to reduce.

Step 5:

Ladle into bowls and top with crumbled bacon, extra cheddar, a dollop of sour cream, and chopped chives. Serve hot so you get steam, cheesy strings, and crunchy bacon in every spoonful. If you want a fun touch, crisp the reserved potato skins in the oven and use them as edible spoons.

Pro Tips

• Use russets for fluffy texture; Yukon Gold give a creamier, buttery finish.
• If you want speed, microwave the potatoes for 8–10 minutes before finishing in the oven for 10–15 minutes to crisp skins.
• Grate your cheese fresh — pre-shredded cheese can have additives that make the soup grainy when melted.
• For thinner soup, add broth in 1/2 cup increments until you reach the desired consistency; don’t over-thin at once.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Heavy cream → half-and-half or Greek yogurt (stir in off the heat) for a lighter tang; expect slightly less richness.
• Bacon → smoked paprika or diced smoked turkey for vegetarian-friendly smokiness.
• Flour → cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) for a gluten-free thickener.
• Dairy-free option: use full-fat coconut milk plus unsweetened almond milk; skip cheese or use a dairy-free cheddar alternative.

Variations & Tips

• Spicy Kick: Add 1 diced jalapeño with the onion and finish with hot sauce.
• Kid-Friendly: Blend half the soup until smooth and serve mild with grilled cheese croutons.
• Vegetarian: Use vegetable broth and skip bacon; add smoked salt for depth.
• Loaded “Baked Potato” Twist: Stir in steamed broccoli and ham for a heartier meal.
• Creative Twist: Roast a head of garlic and mash into the soup for deep, mellow garlic flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup base and cool completely, then refrigerate up to 3 days. Store toppings separately. Reheat gently on the stove until steaming, then stir in the sour cream and extra milk if it feels thick.

Can I double the recipe?

Sure thing. Use a larger pot and keep an eye on simmering times — larger volumes sometimes take a few extra minutes to come up to temperature.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a pat of butter at the end if you can.

How do I know it’s done?

You’ll see the potato skins crisp and the insides fork-tender after baking; the soup should simmer and coat a spoon, with bubbling at the edges. Cheese should melt smoothly and the taste should feel balanced between salty, creamy, and tangy.

What if I don’t have ingredient X?

No russets? Use Yukon Gold for creamier texture. Out of sour cream? Stir in a little Greek yogurt off the heat. Running low on broth? Water plus an extra pinch of salt and a bouillon cube works in a pinch.

How I Like to Serve It

I serve this soup with crusty bread or a simple green salad for a weeknight dinner that still feels special. It works fabulously at potlucks — keep toppings separate so people customize. In winter, add a mug of mulled cider; in spring, a light white wine feels bright against the creamy soup. It’s comfort food that adapts to mood and season.

Notes

• Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat until steaming and bring to 165°F if reheating for safety.
• You can freeze soup for up to 2 months, though texture may change; add extra milk when reheating to refresh creaminess.

Final Thoughts

Closing: Now go impress someone — or just yourself — with a bowl of this warm, cheesy, utterly comforting baked potato soup. Enjoy every spoonful!