There’s nothing quite like a warm, creamy bowl of baked potato soup to chase away the chill of a cold day. This hearty, comforting dish combines the silky richness of potatoes with smoky bacon and melted cheese, creating a bowlful of pure bliss.

I first discovered this recipe on a snowy evening when I was looking for something cozy yet simple to prepare. What began as a way to use up leftover baked potatoes has since become one of my family’s favorite meals, perfect for both weeknight dinners and weekend gatherings.

Why You'll Love This Baked Potato Soup

Get ready to add a new comfort food classic to your recipe collection. This baked potato soup is a crowd-pleaser that checks all the right boxes for taste, simplicity, and versatility.

First, it’s incredibly easy to make. With just a few simple steps, you can have a pot of soup ready in under an hour – perfect for busy weeknights when time is short.

Next, this dish is surprisingly budget-friendly. Using pantry staples like potatoes, onions, and broth means you can whip it up without breaking the bank. Plus, it’s a great way to make use of leftover baked potatoes.

Another reason to love this soup? It’s endlessly customizable. Whether you’re topping it with shredded cheese, a dollop of sour cream, or crumbled bacon, you can tailor every bowl to suit your tastes.

Finally, it’s the ultimate comfort food. Rich, creamy, and loaded with flavor, this soup feels like a warm hug in a bowl. Pair it with crusty bread or a fresh salad, and you’ve got a complete meal that satisfies every time.

Ingredients Notes

The magic of this baked potato soup lies in its simple yet flavorful ingredients. Each component contributes to the rich, creamy texture and savory taste that make this dish so irresistible.

Let’s start with the potatoes. Russet potatoes are the ideal choice here because of their high starch content, which creates a creamy texture when cooked. Baking them first adds a subtle depth of flavor that elevates the soup. If you’re short on time, you can use boiled potatoes, but the baked ones truly shine.

Next up is the bacon. Crispy, smoky bacon provides a savory base for the soup and a delicious topping for serving. Cook the bacon first, then use the rendered fat to sauté the onions for an added layer of flavor.

Speaking of onions, a medium yellow onion adds a touch of sweetness to balance the richness of the soup. When sautéed until soft and translucent, the onions create the perfect foundation for the rest of the ingredients.

The creamy base comes from a combination of chicken broth and heavy cream. The broth keeps the soup from feeling too heavy, while the cream adds the luxurious richness we all crave. For a lighter version, you can substitute half-and-half, but the texture may not be as indulgent.

Finally, let’s not forget the cheese. Sharp cheddar cheese is my go-to for its bold flavor, but you can use a milder cheese if you prefer. Stirring it in at the end ensures it melts smoothly into the soup without clumping.

A blender or immersion blender is helpful for achieving a velvety consistency, but it’s not strictly necessary if you prefer a chunkier soup.

How To Make This Baked Potato Soup

Making this baked potato soup is easier than you might think. Follow these simple steps for a creamy, flavorful dish that’s ready in no time.

Start by preparing your potatoes. If you haven’t already baked them, pop a few russet potatoes in the oven at 400°F for about an hour, or until tender. Let them cool slightly, then peel and chop them into chunks.

While the potatoes bake, cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate, but leave about two tablespoons of the rendered fat in the pot.

Next, add the onion to the pot and sauté it in the bacon fat until soft and translucent, about 5 minutes. Stir in a couple of minced garlic cloves for the last minute of cooking – the aroma is absolutely heavenly.

Sprinkle a bit of flour over the onions and stir well. This forms the roux, which helps thicken the soup. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, then add your chopped potatoes.

Use a potato masher or immersion blender to break down the potatoes to your desired consistency. For a smoother soup, blend until creamy; for a chunkier texture, mash lightly, leaving some pieces intact. Stir in the heavy cream and let the soup heat through.

Finally, add the cheese, stirring until melted and fully incorporated. Taste and adjust the seasoning with salt and freshly ground black pepper. Serve hot, garnished with the reserved bacon, additional cheese, and your favorite toppings.

This soup comes together in just about 40 minutes, making it a weeknight-friendly option with all the cozy appeal of a slow-cooked dish.

Storage Options

Storing leftovers of this baked potato soup is as simple as it gets. Once the soup has cooled completely, transfer it to an airtight container and refrigerate for up to 3 days.

If you’d like to freeze it, portion the soup into freezer-safe containers or bags, leaving some room for expansion. It will keep well in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then warm it gently on the stovetop, stirring occasionally.

When reheating, you may notice the soup has thickened. Simply add a splash of broth or milk to thin it to your desired consistency.

Variations and Substitutions

This baked potato soup is wonderfully versatile, so feel free to get creative with your ingredients. Here are a few ideas to try:

Lighten it up: Swap the heavy cream for half-and-half or whole milk. For an even leaner version, use Greek yogurt as a topping instead of sour cream.
Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add a smoky flavor with a touch of smoked paprika.
Add extra veggies: Stir in some sautéed mushrooms, chopped broccoli, or diced carrots for added nutrients and texture.
Spice it up: For a kick of heat, add a pinch of cayenne pepper or stir in a spoonful of hot sauce. You can also top with sliced jalapeños.
Switch up the cheese: While cheddar is a classic choice, this soup is equally delicious with gouda, Monterey Jack, or even a sprinkle of Parmesan.

Experiment with toppings like chives, green onions, or croutons to make every bowl uniquely yours. The possibilities are endless – and delicious!

There you have it: a rich, comforting baked potato soup that’s sure to become a staple in your meal rotation. Whether you enjoy it as a main dish or a starter, this recipe is guaranteed to warm you up, inside and out.