Creamy Baked Potato Soup

Looking for a hearty, piping-hot soup recipe to keep you warm in the cold weather? This Creamy Baked Potato Soup, topped with cheese and bacon bits, is the perfect soup for the job!

Love soup? Make sure to try my FAVORITE Chicken Noodle Soup too!

Bacon and potato soup in a bowl.

One-Pot Creamy Baked Potato Soup

What’s the best way to get through the winter months? I have three words for you: Baked Potato Soup. It’s life-giving! Filled with crumbly bacon bits, grated cheddar cheese, and more, this potato soup is truly the best lunch, quick dinner, and side dish.

But it gets even better. You can prepare, cook, and serve it in just 30 minutes! I don’t know about you, but a thick, creamy soup with multiple servings, is a win in my book.

Bowl of baked potato soup with cheese.

Recipe Ingredients

Time to make that soup! Here are the ingredients you’ll need to round up before you get started:

  • Butter
  • Minced Garlic
  • All Purpose Flour
  • Chicken Bouillon: I like to use Better than Bouillon.
  • Chicken Stock: you can use low sodium or reduced fat if you want.
  • Milk: 1% or 2% should be good for this recipe. If you want a richer, thicker soup, use whole milk.
  • Sour Cream
  • Russet Potatoes: you’ll need about 6 medium-sized potatoes – baked, peeled, and cubed.
  • Bacon: use 1 pound, cooked and crumbled.
  • Cheddar Cheese
  • Salt and Pepper: to taste.
  • Optional Garnishes: chopped green onions, crumbled bacon, grated cheese.
Chopped potatoes for soup.

How to Make Baked Potato Soup

Baked Potato Soup is made in just 4 easy steps! Once you’ve baked and chopped the potatoes, all you really need to do is mix the rest of the ingredients together. Then you get to add your favorite toppings – which is the best part.

Melt Butter & Cook Garlic: In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2 – 3 minutes.

Add Chicken Stock & Milk: Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.

Mix in Potatoes, Bacon & Cheese: Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted. Salt and pepper to taste.

Serve and Enjoy: Serve warm and top with any or all optional garnishes.

Tips for Success

Super easy, right? The following are some tips I have, to make sure you get the best results with your soup:

  • Which Potatoes to Use: I prefer Russet Potatoes in this recipe, as they aren’t waxy and work better in this soup.
  • Leaving the Potato Skin On: can add great texture to the soup, so don’t be afraid to try that!
  • For Smooth, Creamy Soup: if you want an ultra-smooth soup consistency, you could blend/puree it for a couple of minutes.
  • To Bake the Potatoes: scrub the potatoes, wrap them in foil, place them on a baking sheet, and bake at 400°F for 45 minutes, or until fork tender.
  • Bake the Potatoes Ahead of Time: as a time saver, you can bake the potatoes in advance of cooking the soup.
Bowl of potato soup with cheese and green onions.

Topping Ideas

What should you top this creamy potato soup with? Here’s some inspiration for you:

  • Bacon Bits: bacon makes everything better, so crumble up some more pieces to toss in your soup.
  • Shredded Cheddar Cheese: it adds another layer of cheesy flavor.
  • Sour Cream: another dollop on top is a wonderful addition to this soup.
  • Green Onions: add extra crunch to every yummy bite!
  • Chives: make a great garnish too.

How to Store and Reheat Baked Potato Soup

You can store this soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen in an airtight container for 2-3 months.

When you want to enjoy it again, heat it on the stovetop on low until it reaches the desired temperature, or just pop it in the microwave for a minute. If the soup is too thick, pour some extra chicken broth in.

Print

Baked Potato Soup

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 30 minutes
  • Yield Yield: serves 8 1x
  • Category Category: Soup
  • Method Method: Dutch Oven
  • Cuisine Cuisine: American

Description:

Looking for a hearty, piping-hot soup recipe to keep you warm in the cold weather? This Baked Potato Soup, topped with cheese and bacon bits, is the perfect soup for the job!


Ingredients:

  • 2/3 cup butter
  • 1 teaspoon minced garlic
  • 2/3 cup all purpose flour
  • 2 teaspoons chicken bouillon (I like to use Better than Bouillon)
  • 2 cups chicken stock
  • 4 cups milk
  • 2 cups sour cream
  • 6 medium russet potatoes, baked, peeled, and cubed 
  • 1 pound bacon, cooked and crumbled
  • 1 cup grated cheddar cheese
  • Salt and pepper to taste
  • Optional garnishes: chopped green onions, crumbled bacon, grated cheese

Instructions

  1. In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2 – 3 minutes.
  2. Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
  3. Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted. Salt and pepper to taste.
  4. Serve warm and top with any or all optional garnishes.

Notes:

Store airtight in the refrigerator for up to 3 days.

Keywords:: baked potato soup, baked potato soup recipe, bacon potato soup, cheesy bacon potato soup, hearty soup recipe

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Bowl of baked potato soup with bacon bits.

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Deb
March 10, 2021 6:53 pm

I am making this for the second time tonight. This time I’ll use Yukon Golds but I can’t imagine it being any better than the first time we had it!! It is a really tasty thick soup and we love it!! Thank you for sharing your creation with us!

Carol
January 30, 2021 5:15 pm

I made this last night. I used baked Yukon Gold potatoes. Delicious!

Amy
January 24, 2021 1:08 pm

My family is not big on sour cream. Thoughts on using cream cheese instead?

Cyndee
January 22, 2021 12:04 pm

Can this be made in a crock pot?

Carol
January 22, 2021 11:50 am

Have you ever tried it with Yukon Gold potatoes?

ColleenB.~Tx.
January 23, 2021 3:05 am
Reply to  Carol

For me; I Always use Yukon Gold potatoes in soups. (my personal choice )
I first scrub / wash them, cut into bite size pieces & then boil them (just until fork tender) first before adding to my soups.

Carol
January 30, 2021 5:15 pm
Reply to  ColleenB.~Tx.

I baked the Yukon Gold potatoes before cutting them up. It was delicious!

Margot
January 22, 2021 10:48 am

Can’t wait to try this! My family traditionally has baked potato soup and ham sandwiches on Christmas Eve. A few years ago the soup switched over to baked potato soup but the recipe is too over-the-top for me as it is extremely thick and heavy. This recipe sounds perfect!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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