Baked Potato Soup

Baked Potato Soup – Creamy Loaded Comfort Recipe

ByBella Skye
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Introduction to Baked Potato Soup

Baked potato soup is one of the most comforting dishes you can serve in a bowl. It takes the flavors of a classic baked potato and transforms them into a warm, creamy soup that satisfies with every spoonful. The base is rich and velvety, packed with the natural sweetness of potatoes, the sharpness of cheddar, and the savory depth of bacon or ham.

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What makes this dish special is its ability to be both hearty and elegant. It is thick, smooth, and loaded with toppings like sour cream, cheese, and green onions. People love it because it tastes like the best baked potato soup from their favorite restaurant, but it can easily be recreated at home. Whether you’re looking for soup recipes baked potato style for a weeknight dinner, a family gathering, or a cozy weekend meal, this dish delivers comfort and flavor in every bite.

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Why You’ll Love This Recipe

As a chef, I see baked potato soup as the perfect example of how humble ingredients can create something extraordinary.

  • Restaurant-style quality – You can achieve the same loaded creamy potato soup you’d expect at a steakhouse or even an Ina Garten potato soup style recipe right at home.
  • Family-friendly – This dish is filling, budget-friendly, and appeals to all ages. Kids love the creamy base, while adults enjoy customizing toppings.
  • Versatile base – It can be kept classic with bacon or transformed into a stuffed potato soup or loaded baked potato soup with ham, depending on what you have on hand.
  • Great for leftovers – Potato soup with leftover potatoes is one of the easiest ways to turn yesterday’s dinner into a completely new meal.
  • Comfort food at its best – Few soup recipes baked potato based are as rich, hearty, and satisfying as this one.
Baked Potato Soup

Preparation and Cooking Time, also Serving

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes
  • Serving size: 6 servings

Ingredients

  • 4 large russet potatoes, baked and diced
  • 4 slices bacon, cooked and crumbled (reserve drippings)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 cup chopped green onions, for garnish

Substitution notes:

  • Use heavy cream instead of milk for a richer texture.
  • Vegetable broth can replace chicken broth for a vegetarian version.
  • Diced ham can be used instead of bacon for loaded baked potato soup with ham.
  • Yukon gold potatoes can be used if russet potatoes are unavailable.
Baked Potato Soup

Step-by-Step Instructions

hot soup

Step 1: Prepare the Potatoes

Bake the potatoes until tender, about 1 hour at 400°F. Let them cool slightly, peel off the skins if desired, and dice into bite-sized pieces. Using baked potatoes gives the soup a depth of flavor that boiled potatoes cannot match.

hot soup

Step 2: Cook the Bacon and Aromatics

In a large soup pot, cook the bacon until crispy. Remove and set aside, leaving about 2 tablespoons of drippings in the pot. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.

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Step 3: Create the Roux

Add butter to the pot with the onions and let it melt. Stir in the flour and cook for 1 to 2 minutes to form a roux. This will thicken the soup while adding a slightly nutty flavor.

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Step 4: Add Broth and Milk

Gradually whisk in the chicken broth and then the milk, stirring continuously to avoid lumps. Simmer gently until the mixture thickens into a smooth base.

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Step 5: Add the Potatoes and Seasoning

Stir in the diced baked potatoes, salt, black pepper, and smoked paprika. Let the soup simmer for 10 minutes so the potatoes can soften and infuse their flavor into the broth.

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Step 6: Add Cheese and Sour Cream

Reduce the heat to low. Stir in the shredded cheddar cheese and sour cream until melted and creamy. Adjust seasoning to taste.

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Step 7: Finish and Serve

Crumble the reserved bacon over the soup. Ladle into bowls and garnish with green onions and extra cheese. Serve hot.

How to Serve

Baked potato soup is best served in wide, shallow bowls to showcase its creamy texture and generous toppings. Pair it with crusty bread, garlic toast, or a crisp green salad for balance. For a hearty meal, serve alongside taco soup with potatoes or another easy potatoes soup recipe for variety. Adding toppings like shredded cheddar, sour cream, and extra bacon lets each person customize their bowl like a loaded baked potato.

Baked Potato Soup

Additional Tips

  • Always bake the potatoes instead of boiling for a richer flavor.
  • Stir gently after adding potatoes to keep some chunks intact for texture.
  • Keep the soup at a gentle simmer, not a boil, to avoid curdling the dairy.
  • Use freshly shredded cheese for a smoother melt compared to pre-shredded.

Recipe Variations

  • Ham and Cheddar – Replace bacon with diced ham for loaded baked potato soup with ham.
  • Vegetarian Style – Use vegetable broth, omit bacon, and top with roasted vegetables.
  • Southwest Twist – Add cumin, corn, and black beans for a stuffed potato soup with a Tex-Mex flavor.

Freezing and Storage

  • Refrigeration: Store in airtight containers for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if too thick.
  • Freezing: Dairy-based soups do not freeze well, but you can freeze the potato and broth mixture before adding milk, sour cream, and cheese. Add dairy after thawing and reheating.
  • Meal Prep: Keep toppings like bacon and green onions separate until serving for the best texture.

Nutritional Information (per serving, approx.)

  • Calories: 420
  • Protein: 14g
  • Carbohydrates: 38g
  • Fat: 24g
  • Fiber: 3g
  • Sodium: 850mg

Final Words

Baked potato soup is proof that comfort food can be both simple and deeply satisfying. With just a few ingredients, you can create the best baked potato soup that rivals restaurant versions while being adaptable to your family’s tastes. From easy potatoes soup recipes for busy nights to fully loaded creamy potato soup for gatherings, this dish is versatile, flavorful, and worth making again and again.

FAQ’s

Yes, potato soup with leftover potatoes works beautifully. Simply dice them and add directly to the soup base.

Cheddar cheese, sour cream, bacon, and green onions are traditional. You can also add jalapeños, chives, or even crispy fried onions.

It is best stored in the refrigerator, but you can freeze the potato and broth base before adding dairy.

Yes, swap sour cream for Greek yogurt and use milk instead of cream for a lower-calorie version.

Yes, combine ingredients in a slow cooker and cook on low for 6 hours. Stir in sour cream and cheese at the end.

Baked Potato Soup - Creamy Loaded Comfort Recipe
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Baked Potato Soup – Creamy Loaded Comfort Recipe

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

420

kcal

Ingredients

  • 4 large russet potatoes, baked and diced

  • 4 slices bacon, cooked and crumbled (reserve drippings)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1/4 cup unsalted butter

  • 1/4 cup all-purpose flour

  • 4 cups chicken broth

  • 2 cups whole milk

  • 1 cup sour cream

  • 2 cups shredded cheddar cheese

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon smoked paprika

  • 1/4 cup chopped green onions, for garnish

Directions

  • Bake the potatoes until tender, about 1 hour at 400°F. Let them cool slightly, peel off the skins if desired, and dice into bite-sized pieces. Using baked potatoes gives the soup a depth of flavor that boiled potatoes cannot match.
  • In a large soup pot, cook the bacon until crispy. Remove and set aside, leaving about 2 tablespoons of drippings in the pot. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
  • Add butter to the pot with the onions and let it melt. Stir in the flour and cook for 1 to 2 minutes to form a roux. This will thicken the soup while adding a slightly nutty flavor.
  • Gradually whisk in the chicken broth and then the milk, stirring continuously to avoid lumps. Simmer gently until the mixture thickens into a smooth base.
  • Stir in the diced baked potatoes, salt, black pepper, and smoked paprika. Let the soup simmer for 10 minutes so the potatoes can soften and infuse their flavor into the broth.
  • Reduce the heat to low. Stir in the shredded cheddar cheese and sour cream until melted and creamy. Adjust seasoning to taste.
  • Crumble the reserved bacon over the soup. Ladle into bowls and garnish with green onions and extra cheese. Serve hot.

Notes

  • Always bake the potatoes instead of boiling for a richer flavor.
  • Stir gently after adding potatoes to keep some chunks intact for texture.
  • Keep the soup at a gentle simmer, not a boil, to avoid curdling the dairy.
  • Use freshly shredded cheese for a smoother melt compared to pre-shredded.

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