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.
This soup is amazing! So creamy and rich, perfect for a chilly day. Will definitely make again!
I’m a skeptic about baked potato soup—usually they’re bland. This one wasn’t! The onion/garlic base really helps. Would absolutely make again.
Best soup ever! Made it for my book club, and they all asked for the recipe. Highly recommend!
I’ve made this too! It’s become a staple in my house. Everyone loves it! 🥔❤️
Sounds good, but bacon in soup? Isn’t that weird? I don’t know about that…
Can I use beef broth instead of chicken? I don’t have any chicken broth in the house.
Just made this and my kitchen smells heavenly! Can’t wait to dig in.
That sounds amazing! I love baked potato soup. What topping do you recommend?
Super easy overall, but 45 minutes at 400°F for the potatoes felt a bit long for my oven. I still loved the flavor—bacon drippings + garlic combo is elite. Cream/sour cream ratio was perfect.
It was ok, but my kids didn’t like it. Maybe next time i try with more cheese?
How many calories is in this? I can’t find that out. Also hate onions, will it taste bad if I skip them?
Could you please explain how to make it without onions? My husband can’t stand them. Thanks!
The instructions are straightforward, and the bacon drippings step is genius. My kitchen smelled amazing.
Eh, could’ve been better. I followed the recipe, but it tasted bland. Too much cream, maybe?
What if I don’t like potato skin? Can I just skip the peeling step?
Made it for dinner and everyone went back for seconds. Blending with the immersion blender made it perfectly thick without being gummy. 10/10 comfort food.
Omg that sounds perfect 😍 immersion blender is the way—makes it velvety without turning weird. Congrats on the seconds!
I tried something similar once and it got gummy, so this is super helpful. Do you blend while it’s still hot-hot or let it cool a bit first?
This is dangerously comforting. I added extra pepper and it tasted like a loaded baked potato—way better than I expected from “just soup.” Next time I’ll maybe blend a little less so it stays chunkier.
This soup is delecious! Perfect for the winter. My kids loved it too. Will.make again!
This is seriously comforting. The smoky bacon + creamy cheddar vibe is perfect, and the immersion blender makes it so smooth. I added extra pepper and it was great.
Totally agree—smoky bacon with cheddar is such a cozy combo. Love that you used the immersion blender for that silky texture!
This recipe was so easy! I didn’t have chives but used green onions instead.
Green onions work too! Great substitute idea! 😊
I don’t get why you would bake the potatoes instead of boiling them. Seems like more work for no reason.
I dunno, boiling seems easier to me. Why not just skip the oven work? 🤷♂️
Baking potatoes actually adds flavor! Plus, the skin gets nice and crispy. You should try it! 😊
I don’t know, it was okay, but a bit bland for my taste… more seasoning next time.
Just sayin, I changed it a bit. Used vegetable broth instead of chicken and it worked fine.
This soup is AMAZING! So creamy and delicious. My family loved it!
Delicious recipe! Added some cayenne pepper for kick. Will definitely make again.
I’m not a big fan of sour cream in soups… but I tried anyway. It tastes balanced with the cheddar, and the chives are a nice touch.
The ingredient list looks right, but I’m confused why you bake in the oven then blend. Couldn’t you just boil potatoes? I tried once and it worked though.
Good question! Baking first concentrates the potato flavor and dries them out a bit, so the soup ends up thicker and less “watery” than just boiling. Then you blend for the texture—same ingredients, different process.
Good flavor, but I think 6 cups broth might be a bit much depending on potato size. Mine turned thinner than I wanted, so I simmered longer and it fixed it.
Totally agree—6 cups broth vs potato size makes a big difference. I’ve had it get watery too unless I simmer a bit longer or blend a touch more.
I don’t know, it seems like a lot of cream. Can it be made healthier?
Absolutely loved this recipe! So creamy and delicious. Perfect for a cold day.
Made this with my kids, they had a blast helping and it turned out amazing! Will definitely make again.
This soup is gross. It was too thick and tasted like nothing. Never making again!
This is such a cozy version of baked potato soup. The bacon drippings tip is clutch—adds so much flavor. I used a little extra cheddar and it turned out super creamy.