Name: Baked Potato Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 pounds russet potatoes, scrubbed and cut into 3/4-inch cubes (peeled if desired); 6-8 slices thick-cut bacon; 4 tablespoons unsalted butter; 1/3 cup all-purpose flour; 1 medium yellow onion, finely diced; 2 ribs celery, finely diced; 3-4 cloves garlic, minced; 4 cups low-sodium chicken broth or stock; 2 cups milk (whole or 2%); 1/2-3/4 cup sour cream; 1 1/2-2 cups shredded sharp cheddar cheese, plus extra for topping; 1/4 cup sliced green onions or chives, plus extra for topping; salt and black pepper, to taste; 1/2 teaspoon smoked paprika; extra shredded cheddar, for serving; crumbled bacon, for serving; additional sour cream or Greek yogurt, for serving

Baked Potato Soup Recipe tastes like a loaded baked potato met a cozy blanket and decided to become dinner. It works well for busy weeknights or lazy Sundays, since you can get it on the table in about 45–55 minutes, start to finish. I tested versions of this in my tiny first apartment kitchen, and my smoke alarm only joined the process twice, so you know the method stays simple.

Why Baked Potato Soup Recipe Is Worth It

This soup delivers all the flavors of a steakhouse baked potato in one spoon: creamy, cheesy, smoky, and comforting. You get crispy bacon, tender potatoes, and a rich broth that still feels lighter than a heavy casserole.

The recipe uses basic pantry staples and simple techniques, so newer cooks can handle it and experienced cooks can tweak it. Leftovers taste even better the next day, which makes this baked potato soup recipe perfect for meal prep or lunches.

“This baked potato soup recipe tastes like a hug in a bowl and disappears every time I serve it. ★★★★★”

Ingredients You Need

Main ingredients

Russet potatoes – 3 pounds, scrubbed and peeled or unpeeled
- Russets give the best fluffy texture and mild flavor.
- Yukon golds also work and give a slightly creamier, buttery taste.
Thick-cut bacon – 6–8 slices
- Use a good smoky brand; applewood bacon adds great flavor.
- If you avoid pork, use turkey bacon or skip and add smoked paprika.
Unsalted butter – 4 tablespoons
- Salted butter works; just reduce added salt later.
All-purpose flour – 1/3 cup
- This thickens the soup.
- Use a gluten-free 1:1 flour blend if needed.
Yellow onion – 1 medium, finely diced
Celery – 2 ribs, finely diced
Garlic – 3–4 cloves, minced
Chicken broth or stock – 4 cups
- Use low-sodium so you control the seasoning.
- Vegetable broth works well for a meatless base.
Milk – 2 cups, whole or 2%
- Whole milk gives the creamiest texture.
- Use half-and-half for extra richness or a mix of milk and cream.
Sour cream – 1/2 to 3/4 cup
- Greek yogurt works as a lighter swap.
Cheddar cheese – 1 1/2 to 2 cups shredded, plus extra for topping
- Use sharp or extra-sharp cheddar for maximum flavor.
- Pre-shredded cheese works, but block cheese melts smoother.
Green onions or chives – 1/4 cup thinly sliced, plus extra for topping
Salt and black pepper – to taste
Smoked paprika – 1/2 teaspoon (optional, but adds great smoky depth)

Optional toppings

Extra shredded cheddar
Crumbled bacon
Sliced green onions or chives
A spoonful of sour cream or Greek yogurt
Cracked black pepper
A sprinkle of smoked paprika or cayenne for heat

Pantry shortcuts

Use pre-cooked bacon pieces from the store when time runs tight.
Grab frozen diced onions if chopping makes you cry more than the plot of a sad movie.
Use pre-shredded cheese on busy nights, and just simmer a bit longer to help it melt smoothly.

Equipment list

Large Dutch oven or heavy-bottomed soup pot (at least 5–6 quarts)
Sharp chef’s knife and cutting board
Ladle for serving
Potato masher or large spoon (for breaking up potatoes)
Whisk for the roux
Measuring cups and spoons

Quick Tips & substitutions

Cut potatoes into 3/4-inch chunks so they cook evenly and stay tender, not mushy.
Salt in layers: when you cook the bacon, when you simmer the soup, and at the end.
Use low-sodium broth so the bacon and cheese do not push the soup into salt overload.
Stir the soup often after adding milk so it does not scorch on the bottom.
Keep the heat at gentle simmer, not a hard boil, once dairy goes in.
Swap Greek yogurt for sour cream if you want extra protein and a slight tang.
Use vegetable broth and olive oil instead of chicken broth and bacon for a meatless version.
Stir in leftover roasted potatoes near the end if you need a fridge clean-out move.
Add a splash of hot sauce or pinch of cayenne if you like a little kick.
If the soup thickens too much, thin it with warm broth or milk, a little at a time.

How to Make Baked Potato Soup Recipe

Step 1: Prep and cook the potatoes

Scrub the potatoes and peel them if you prefer a smoother soup. Cut them into 3/4-inch cubes so they cook evenly. Add them to a large pot, cover with cold water by about an inch, and season the water with a generous pinch of salt.

Bring the pot to a boil over medium-high heat, then lower the heat and simmer until the potatoes feel just fork-tender, about 10–12 minutes. Drain the potatoes well and set them aside. You want them tender but not falling apart, since they will cook more in the soup.

Step 2: Cook the bacon

Place your Dutch oven or soup pot over medium heat. Add the bacon strips in a single layer and cook, turning as needed, until they turn crisp and browned, about 8–10 minutes. Transfer the bacon to a paper towel–lined plate and leave about 2–3 tablespoons of bacon fat in the pot.

If you use turkey bacon, you may need a little oil or butter to help it crisp. Once the bacon cools, crumble or chop it into small pieces and set it aside for topping and stirring into the soup.

Step 3: Sauté veggies and aromatics

Add the butter to the pot with the bacon fat and let it melt over medium heat. Stir in the diced onion and celery and cook until they soften and turn translucent, about 5–7 minutes. Add the minced garlic and smoked paprika and cook 1–2 minutes, until the garlic smells fragrant.

Season the mixture with a pinch of salt and black pepper. Scrape up any browned bits from the bottom of the pot with a wooden spoon, since those bits carry a ton of flavor.

Step 4: Build the roux

Sprinkle the flour over the onion mixture and stir until the flour coats everything and no dry spots remain. Cook this mixture, stirring constantly, for 1–2 minutes to remove the raw flour taste. The mixture will look thick and pasty, and that means it works.

Slowly pour in about 1 cup of the chicken broth while you whisk. Whisk until the mixture smooths out, then add the rest of the broth in a slow stream. Keep whisking until no lumps remain.

Step 5: Add milk and simmer

Pour in the milk and whisk again to combine. Bring the soup base to a gentle simmer over medium heat, then lower the heat to medium-low. Stir often so the milk does not scorch.

Add the cooked potatoes to the pot. Use a potato masher or the back of a large spoon to mash some of the potatoes right in the pot, leaving some chunks for texture. Simmer 10–15 minutes, stirring occasionally, until the soup thickens and the flavors come together.

Step 6: Add cheese and sour cream

Turn the heat to low. Stir in the shredded cheddar cheese, a small handful at a time, and stir until it melts before you add more. This slow method keeps the cheese smooth and prevents clumping.

Once the cheese melts fully, stir in the sour cream until the soup looks creamy and unified. Taste and adjust with more salt and pepper as needed. If the soup feels too thick, add a splash of warm broth or milk and stir again.

Step 7: Finish and serve

Stir in about half of the crumbled bacon and a handful of sliced green onions or chives. Ladle the baked potato soup into bowls. Top each bowl with extra cheese, more bacon, a dollop of sour cream, and more green onions.

Add a little smoked paprika or black pepper on top if you like a restaurant-style look. Serve hot with crusty bread, a green salad, or just a big spoon and a quiet corner of the couch.

Recipe Variations

Gluten-free
- Use a gluten-free 1:1 flour blend in the roux.
- Double-check broth labels to avoid hidden gluten.
Vegan
- Skip bacon and use olive oil.
- Use vegetable broth, unsweetened oat or almond milk, and vegan cheese and sour cream.
Lighter version
- Use turkey bacon and 2% milk.
- Swap Greek yogurt for sour cream and reduce cheese by one-third.
Extra loaded
- Stir in extra cheddar and more bacon.
- Add a handful of shredded rotisserie chicken for more protein.
Low carb-ish
- Replace half the potatoes with cauliflower florets and cook them together.
- Mash well to keep the texture creamy.
Spicy
- Add diced jalapeños with the onions.
- Stir in cayenne or hot sauce at the end.
Herby
- Add fresh thyme or rosemary while the soup simmers.
- Finish with chopped parsley or dill for brightness.

Ways to Serve Baked Potato Soup Recipe

With a crisp green salad and simple vinaigrette.
Alongside warm crusty bread, garlic bread, or soft dinner rolls.
With a platter of raw veggies and ranch dip for crunch.
In small cups as a starter before a simple grilled chicken or roasted veggie main.
Topped with steamed broccoli florets for a loaded baked potato and broccoli vibe.

Storage Success

Let the baked potato soup cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 3–4 days. The soup thickens as it chills, so stir in a splash of milk or broth when you reheat it on the stove over low to medium heat. Stir often while it warms so the dairy stays smooth and the bottom does not scorch. Freeze portions without the toppings for up to 2 months, then thaw overnight in the fridge and reheat gently with extra liquid to bring it back to a creamy consistency.