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
  • Category Category: Soup
  • Method Method: Dutch Oven
  • Cuisine Cuisine: American


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!



  • 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


  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.


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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