WHAT’S FOR DINNER?
Baked Potato Soup
Array/5
COOK TIME
30-40 min
TOTAL TIME
55 min
SERVINGS
6-7 servings
Chilly days call for a comforting soup and this loaded Baked Potato Soup is the BEST meal that will warm you right up! This one pot soup recipe is packed with everything you loved about loaded baked potatoes like bacon, cheddar, and sour creams all mixed right in!
Once September rolls around in the Midwest, the mornings start to feel colder and the routine shifts fast! School starts, schedules fill up, Fall is here, and easy comfort food are what’s on the meal plan. That’s when I turn to simple recipes that warm us up and keep everyone full. I’ll usually make Creamy Chicken Parmesan and Rice, Oven Fried Chicken, or a dish full of creamy Baked Mac and Cheese.
I was trying to think of a soup that also checks all of those boxes and the idea for a loaded baked potato soup came to mind. This creamy potato soup has everything you’d want in a loaded baked potato but in spoonable form. Crisp bacon, sharp cheddar, sour cream, and chives all come together in a creamy base with chunks of potato. It’s quick enough for a weeknight dinner and makes great leftovers for lunch the next day.
It doesn’t take much prep, uses everyday (budget friendly) ingredients, and the end result always delivers. And the best part for us? … the toppings! My favorite feature of this dish is how everyone can make their bowl just the way they like it and be able to change it up each time! It’s one of those meals where the next batch gets requested before the leftovers are even gone!
Ingredients You’ll Need
Bacon – Adds a salty, smoky flavor that runs through the whole soup and makes it taste like a true loaded baked potato. I like to cook it first in the pot so the fat can help flavor the base.
Roux (flour and butter) – The butter helps soften the onions and garlic and adds a little richness to the soup. It also mixes with the flour to form a roux that thickens everything up.
Onion and Garlic – Brings a little sweetness and depth to the soup, while the garlic adds even more of a savory sharp flavor.
Gold Potatoes – These are creamy and buttery on their own, which makes them perfect for a smooth, velvety soup. Peel them and cut them into even chunks so they cook at the same time.
Chicken Broth – Adds flavor and helps simmer the potatoes to softness.
Milk – Adds creaminess without being too heavy. I usually use 2% but you can use what you have on hand.
Heavy Cream – Rounds everything out with a thick, rich finish. It’s what makes the soup feel extra comforting.
Salt and Pepper – Brings out the flavor in every ingredient. Start with the listed amount and adjust to taste at the end.
Sour Cream – Gives the soup a slight tang that balances out the richness. It also ties it all together and makes it taste like an actual baked potato in a bowl.
Step By Step Instructions
Cook the bacon: Place a large soup pot or Dutch oven over medium heat. Add 7 slices of uncooked bacon, cut into small pieces. Cook the bacon until it turns slightly crispy, stirring occasionally to prevent sticking. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the bacon grease in the pot.
Sauté the aromatics: Add 3 tablespoons of butter to the bacon grease in the same pot. Keep the heat at medium and allow the butter to melt completely. Add ½ of a yellow onion, chopped, and sauté until the onion softens and becomes translucent for about 3-4 minutes. Stir in 2 tablespoons of minced garlic and cook for another minute until fragrant.
Make the roux: Sprinkle ⅓ cup of all-purpose flour evenly over the onions and garlic. Stir continuously for about 1 to 2 minutes to cook out the raw flour taste and create a thick paste.
Add the potatoes and liquids: Peel and dice 2½ pounds of yellow or gold potatoes into 1-inch chunks and add them to the pot. Pour in 4 cups of chicken broth, 2 cups of milk, and ⅔ cup of heavy cream. Add 2 teaspoons of salt and 1 teaspoon of black pepper. Stir everything together, increase the heat to medium-high, and bring the mixture to a boil.
Simmer until potatoes are tender: Once boiling, reduce the heat slightly and let the soup simmer for 10 to 15 minutes. Stir occasionally to prevent the bottom from burning. The potatoes should be fork-tender and easy to mash when done.
Blend the soup to your desired consistency: Use a potato masher to mash the cooked potatoes directly in the pot if you like a chunkier texture. For a smoother soup, use an immersion blender to blend until creamy. You can also carefully ladle the soup into a countertop blender in batches, then return it to the pot.
Add sour cream and bacon: Stir in ⅔ cup of sour cream and the cooked bacon pieces. Mix well until fully combined and heated through. Taste and adjust the salt and pepper if needed. Serve with toppings and enjoy!
Expert Tips
Chop the potatoes into equal-sized chunks so they cook at the same time. I like cutting mine into one inch cubes so they have room to stay chunky if that’s the texture I’m going for.
Let the flour cook for a full minute after adding it to the pot to avoid a chalky texture and help the roux develop its thickening power.
Use the rendered bacon fat as your base fat for cooking the onions and garlic as it adds a layer of smoky flavor that permeates through the soup.
Taste your broth before adding salt since some store-bought broths can already be salty enough, especially when bacon is involved.
Cook the soup uncovered while simmering to let a little moisture escape and naturally thicken the base before blending.
Scrape the bottom of the pot often with a wooden spoon as you stir to keep any stuck-on flour or bacon bits from burning and to lock in flavor.
Let the soup sit for 10 minutes before serving as this thickens it naturally, allows flavors to settle, and gives you a better sense of how much more salt or seasoning it may need.
If your soup feels too thick after it sits, add a splash of warm milk or broth right before serving to loosen it up without breaking the creaminess.
Baked Potato Topping Ideas
Shredded sharp cheddar cheese
Crispy crumbled bacon
Chopped fresh chives
Sliced green onions
Sour cream
Greek yogurt
Roasted corn kernels
Pickled jalapeños
Hot sauce or chili crisp
Shredded rotisserie chicken
Steamed broccoli florets
Diced avocado
Everything bagel seasoning
Caramelized onions
Crumbled blue cheese
Diced ham
Sautéed mushrooms
Chipotle sour cream
Toasted pepitas (pumpkin seeds)
Cheddar cheese curds
Ranch drizzle
Ways To Customize
Swap the chicken broth for vegetable broth and remove any bacon to make the soup fully vegetarian without losing flavor.
Replace the sour cream with plain Greek yogurt to keep the creamy texture while boosting the protein.
Use smoked gouda or white cheddar instead of standard cheddar for a deeper complex cheese flavor.
Stir in finely chopped kale or spinach at the end for extra texture and a nutrient boost that doesn’t overpower the taste.
Swap in cauliflower for half the potatoes to lighten the texture.
Stir in shredded cooked chicken, leftover turkey, or even pulled pork to make it a protein-packed main dish.
Use buttermilk in place of regular milk for a tangier, Southern-style version.
Storing & Freezing
Storing: Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The soup will thicken as it sits, so give it a good stir before serving and add a splash of broth or milk if needed to loosen the texture.
Freezing: For best results, freeze the soup before adding the sour cream and toppings. Portion it into freezer-safe containers or zip-top bags, leaving a little space for expansion, and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and stir in the sour cream after reheating for a smoother consistency. Note that the texture of potato does change once thawed but adding sour cream after should help.
Reheating: Warm the soup in a saucepan over medium heat, stirring occasionally until heated through. If the texture is too thick, add a splash of milk, broth, or water to bring it back to the desired consistency.
FAQ
Why does my potato soup turn gluey or gummy after blending?
Over-blending potatoes releases excess starch, which causes a gluey texture. Stick to short pulses with an immersion blender or mash by hand for more control over the texture.
How do I prevent dairy from curdling if I need to reheat the soup multiple times?
Reheat gently over medium-low heat and avoid letting it boil. High heat causes the milk and sour cream to separate, which can change the texture.
What’s the difference between gold potatoes and russet potatoes in this soup?
Gold potatoes are naturally creamy and hold their shape better, while russets break down more and create a thicker, starchier soup. Either works, but the texture will differ.
Can I thicken the soup without using flour?
Yes, you can blend some of the cooked potatoes into the broth, or stir in a bit of instant mashed potato flakes at the end to thicken without flour if you want a gluten free potato soup.
Can I make this recipe in a crock pot or slow cooker?
Yes. Sauté the bacon, onion, garlic, and flour on the stovetop first to build flavor and avoid a raw flour taste. Then transfer everything, except the sour cream and toppings to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender. Blend to your desired consistency, stir in the sour cream and cooked bacon, then serve with toppings.
More Potato Recipes
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Baked Potato Soup
Chilly days call for a comforting soup and this loaded Baked Potato Soup is the BEST meal that will warm you right up! This one pot soup recipe is packed with everything you loved about loaded baked potatoes like bacon, cheddar, and sour creams all mixed right in!
Ingredients
7 slices bacon, cut in pieces, uncooked
3 Tablespoons Butter
½ yellow onion, chopped
2 Tablespoons Minced Garlic
⅓ cup flour
2 ½ pounds Yellow/Gold Potatoes. Peeled and cut into 1 inch chunks
4 cups Chicken Broth
2 cups Milk
⅔ cups heavy cream
2 teaspoons salt
1 teaspoon pepper
⅔ cup Sour Cream
Shredded Cheddar Cheese, chopped chives, bacon pieces, sour cream for topping
Instructions
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In a large pot over medium heat, add the cut pieces of 7 slices of uncooked bacon. Move the bacon around and cook until slightly crispy. Remove bacon to a separate plate.
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Add 3 Tablespoons butter to the bacon grease in the pot, leave on medium heat.
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Add the ½ onion, chopped to the pot and cook until softened. About 3 minutes. Add the 2 Tablespoons of minced garlic, mix together and cook for another minute.
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Sprinkle the ⅓ cup flour over the cooked onions and stir together. Add the chunks of peeled potatoes to the pot, then add the 4 cups chicken broth, 2 cups milk, ⅔ cup heavy milk and 2 teaspoons salt and 1 teaspoon pepper. Mix together and turn heat to medium high and bring everything to a boil.
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Cook for 10-15 minutes until the potatoes are tender. Next, either take a potato masher and mash the potatoes until smooth. Or use an immersion blender to blend until a smooth consistency. (you can make it as chunky or smooth as you prefer. Alternatively, you can ladle the soup and potatoes into a blender and blend that way, then transfer back into the pot.
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Now add the ⅔ cup sour cream and the cooked bacon pieces to the soup, mix all together. Ready to serve!
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Add toppings like more sour cream and bacon pieces, shredded cheddar and chives. Enjoy!
Notes
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