Need a little comfort in a bowl?
When chilly evenings roll in (or when you just need a cozy food hug), there’s nothing quite like Baked Potato Soup. Creamy, cheesy, hearty—this loaded baked potato soup is pure comfort food bliss. It’s like your favorite baked potato got a luxurious, spoonable upgrade, and honestly, it’s magical.
Whether you’re cooking for a family movie night or meal-prepping for a cozy week ahead, this creamy potato soup delivers the rich, savory flavors we all crave, without a complicated process. Let’s grab a pot and make some edible happiness!
Why You’ll Love This Baked Potato Soup
- Creamy and hearty without being heavy.
- Loaded with flavor thanks to bacon, cheddar, and sour cream.
- Perfect for meal prep — it tastes even better the next day!
- Customizable toppings for everyone’s picky palate.
Ingredients You’ll Need
- 4 large russet potatoes (about 2 lbs/900 g)
- 3/4 teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour (30 g)
- 3 1/2 cups chicken broth (830 ml)
- 2 cups half and half (475 ml)
- 3/4 cup sour cream (170 g)
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese (200 g)
- 1/8 cup chives, finely diced (2 tablespoons)
How to Make the Creamiest Baked Potato Soup
- Prep your dairy. Shred the cheddar cheese, measure out the sour cream and half and half, and let them come to room temperature.
- Crisp up the bacon. Cut bacon into 1-inch squares and cook over low heat until crispy. Set the bacon aside, leaving about 2 tablespoons of drippings in the pot.
- Boil and mash potatoes. Peel and cube potatoes into 1-inch pieces. Cover with water, add salt, and gently boil for about 20 minutes until fork-tender. Drain and mash gently.
- Sauté onions and garlic. Add diced onions to the bacon drippings and cook until softened, about 5 minutes. Add garlic and butter, cooking another minute.
- Make a roux. Whisk in the flour and stir constantly for 1 minute to cook off the raw flour taste.
- Add liquids. Gradually pour in the chicken broth, loosening up all the yummy bits from the pot bottom.
- Simmer and thicken. Slowly add the half and half. Bring to a boil, then lower to a simmer.
- Stir in potatoes, sour cream, and pepper. Remove from heat.
- Blend if you want. For an extra creamy consistency, use an immersion blender or regular blender in batches.
- Melt the cheese. Gradually add cheddar cheese, stirring until smooth and melty.
- Serve it up! Top with crispy bacon, chives, and maybe an extra sprinkle of cheese if you’re feeling wild.
Tips for the Best Loaded Baked Potato Soup
- Use russet potatoes for that classic, fluffy potato texture.
- Don’t rush the bacon. Low and slow makes it extra crispy.
- Room temperature dairy prevents the soup from curdling.
- Make it chunky or smooth — blend fully or partially, depending on your preference.
Need more cozy recipes? Try our Creamy Chicken and Wild Rice Soup next!
How This Soup Became a Family Favorite
One snow day a few winters ago, we were stuck inside with a few potatoes and not much else. I threw together this creamy potato soup, thinking, “Well, it’ll be something warm.” Turns out, it was the best thing we could’ve made! Now it’s our official first-snowfall tradition. Add a crackling fire and a movie marathon? Heaven.
Perfect Pairings for Baked Potato Soup
- Warm breadsticks for dunking.
- Simple garden salad to lighten things up.
- A grilled cheese sandwich is the ultimate comfort meal.
- Try it with our Homemade Garlic Knots for next-level coziness!
How to Store and Reheat Your Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions without toppings for up to 2 months.
- Reheat: Warm over low heat on the stovetop, adding a splash of broth or half and half to loosen it up.
Pro tip: Thaw frozen soup in the fridge overnight before reheating for best texture!
FAQs About Baked Potato Soup
Can I make it vegetarian? Sure! Skip the bacon, use veggie broth, and load up on extra toppings like scallions and cheese.
Can I use milk instead of half and half? You can, but it won’t be quite as creamy. Whole milk works best if you’re substituting.
How thick should the soup be? Totally up to you! Blend more for a silky texture or leave it chunky for that “baked potato in a bowl” vibe.
Need more soup inspiration? Check out our Top 10 Comfort Food Soups!
Comfort in Every Spoonful
When life calls for comfort (and let’s be real, it often does), this Baked Potato Soup answers with creamy, cheesy, soul-warming goodness. It’s the kind of meal that brings everyone back to the table—even the ones glued to their phones. Go ahead and whip up a big pot—trust me, you’re going to want leftovers!
Print
Creamy, Cozy Baked Potato Soup You’ll Want All Year Long
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Warm, rich, and ultra-comforting, this Baked Potato Soup combines creamy potatoes, smoky bacon, melted cheddar, and tangy sour cream into a bowl of pure coziness. Perfect for chilly nights, this thick and creamy soup is loaded with flavor and easy to make, making it a family favorite comfort meal.
Ingredients
- 4 large russet potatoes (about 2 lbs/900 g)
- 3/4 teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour (30 g)
- 3 1/2 cups chicken broth (830 ml)
- 2 cups half and half (475 ml)
- 3/4 cup sour cream (170 g)
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese (200 g)
- 1/8 cup chives, finely diced (2 tablespoons)
Instructions
- Shred the cheddar cheese from a block, measure out sour cream and half and half, and let them sit at room temperature.
- Cut bacon into 1-inch (2.5 cm) squares. Cook in a large pot over low heat until crisp, stirring occasionally. Set aside cooked bacon and leave 2 tablespoons of drippings in the pot.
- Peel and cut potatoes into 1-inch (2.5 cm) cubes. Add to a large stock pot and cover with water by 1 inch (2.5 cm). Add salt and boil gently for about 20 minutes until very fork tender. Drain and gently mash. Set aside.
- Add diced onion to the pot with the bacon drippings. Cook until softened, about 5 minutes.
- Add garlic and butter, cooking for 1 more minute.
- Whisk in flour and stir for 1 full minute to remove raw flour taste.
- Gradually add chicken broth, using a silicone spatula to loosen any bacon remnants from the pot for extra flavor.
- Slowly add half and half, bring to a boil, then reduce to a simmer.
- Stir in mashed potatoes, sour cream, and pepper.
- Remove from heat. Blend with an immersion blender or transfer to a blender in batches for a creamier consistency if desired.
- Gradually sprinkle in shredded cheddar cheese, stirring until melted and smooth.
- Garnish with finely diced chives and crispy bacon before serving.
Notes
Make sure cheese, sour cream, and half and half are at room temperature for the best texture.
Adjust soup thickness by adding more broth or half and half if needed.
For an extra smoky flavor, use smoked cheddar cheese.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American