Baked Potato Soup is the ultimate cozy dish, combining the flavors of a loaded baked potato in a rich, creamy soup form. It’s perfect for chilly nights, offering warmth and heartiness with every spoonful. The soup features tender potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions, all cooked together to create a satisfying, creamy bowl of comfort.
The base of Baked Potato Soup starts with russet potatoes, which are diced and simmered in broth until they’re soft and tender. As the potatoes cook, the flavors meld together, creating a rich and savory foundation. To bring the soup to life, cream or milk is added to give it that smooth, velvety texture that makes each bite indulgent. The addition of butter enhances the richness and rounds out the flavors.
What makes Baked Potato Soup truly special is its toppings. Just like a loaded baked potato, the soup is finished off with crispy bacon, shredded cheddar cheese, and green onions, creating a wonderful balance of creamy, salty, and fresh elements. Sour cream is often added for extra tang, and a pinch of black pepper or garlic powder can bring the soup to life with subtle depth. You can also add a sprinkle of extra cheese on top and broil it for a few minutes to make it melt and bubble, creating an extra layer of cheesy goodness.
Baked Potato Soup is incredibly versatile and can be easily customized. If you want to add more vegetables, you can mix in broccoli or cauliflower for extra flavor and texture. For a spicier version, try adding a sprinkle of paprika or cayenne pepper to give it a little heat. This soup can be served as a hearty meal on its own or as a comforting starter to a larger meal.
Perfect for meal prep, this dish stores well in the fridge for a few days and can even be frozen for future meals. Whether you’re looking for a cozy dinner or a filling lunch, this soup is sure to satisfy and bring a little warmth to your day.
Ingredients
- 4 baking potatoes medium-sized
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 1 onion diced
- 2 cloves garlic minced
- to taste salt
- to taste black pepper
- 2 tablespoons chives chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Bake the potatoes for 45 minutes, until tender.
- While the potatoes are baking, in a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside. Leave about 1 tablespoon of bacon drippings in the pot.
- Add the diced onion to the pot and sauté until translucent. Add minced garlic and cook for another 1-2 minutes.
- When the potatoes are done baking, let them cool slightly, then peel and cube them.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.
- Remove pot from heat and use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream, sour cream, and shredded cheddar cheese. Add salt and black pepper to taste.
- Serve the soup hot, garnished with the crumbled bacon and chopped chives.
Nutrition
This soup is amazing! So creamy and filling. Perfect for winter nights!
I made this soup last week and my family loved it too! It’s like a warm hug in a bowl. Thanks for sharing the recipe!
Sounds good, but I worry it might be too rich with all that cream and cheese. I prefer lighter soups.
I used half-and-half instead of heavy cream and it still tasted decent, but not as rich. Also my potatoes took closer to 55 minutes to get tender at 400°F.
Way too much dairy for my taste—like 1 cup cream + 1 cup sour cream + 1 cup cheddar sounds heavy. I’d cut at least one cup.
Totally agree—3 cups dairy just sounds like it’ll coat your whole mouth. I’d definitely start by cutting the heavy cream or cheddar first.
I used turkey bacon instead and it was still great. Garlic/onion smells amazing. Next time I’ll add more chives because I love that green onion-ish vibe.
Yum! Such a hearty meal. My kids loved it! I added some extra cheddar, can’t go wrong with cheese!
Too much cheese! I had to add extra broth to balance it out. Still tasted good tho 🙂
I think the cheese is perfect! It adds so much flavor. Maybe just use less next time?
Extra broth? That sounds a bit weird. Was the soup too thick then? I’d try it the regular way.
I don’t get it. Sounds easy but my soup turned out lumpy. Am I the only one? Help!
I followed it mostly but used half-and-half instead of heavy cream. Still tasty, just a little thinner. Would make again though.
Seems like a lot of work for potato soup. Also 6 cups broth felt like it would be too soupy—turns out it was fine after blending.
I followed it but my soup got kinda greasy when I added the cheese—could be my cheddar brand? I skimmed a little fat off and it improved. Otherwise tasty.