Easy baked potato soup

This easy baked potato soup has transformed my weeknight dinners with its creamy texture and comforting flavors. It's a quick and hearty meal that fits perfectly into a busy schedule, taking just 20 minutes to prep and 30 minutes to cook. Whether you're looking for a healthy, budget friendly soup or a crowd pleaser that can warm you up on a chilly evening, this recipe will deliver satisfying results every time.

I first made this baked potato soup when craving a rich, filling soup that didn't take hours, and now it's a trusted favorite that always gets rave reviews for being creamy, easy, and satisfying. The balance between crispy bacon and tender potatoes with sharp cheddar makes every bowl a comforting classic perfect for family dinners or casual get togethers.

Gather Your Ingredients for Baked Potato Soup

• 6 strips bacon: Choose thick cut if possible for extra crunch and flavor;
• 1/2 medium onion chopped: Yellow onions caramelize nicely and add sweetness;
• 4 large Russet potatoes diced: Russet potatoes create the perfect creamy texture after cooking; peel if preferred or scrub well;
• 1/4 cup all purpose flour: This helps thicken the soup gently without lumps;
• 4 cups whole milk: Whole milk adds creaminess but can be substituted with oat milk or almond milk for dairy free versions;
• 1 cup chicken broth: Use low sodium broth to control saltiness; vegetable broth works for vegan diets;
• 1 clove garlic minced: Fresh garlic gives a subtle aromatic boost;
• 3/4 cup grated cheddar cheese: Sharp cheddar melts smoothly and adds rich flavor; try mild cheddar if preferred;
• Chopped scallions for garnish: Adds a fresh oniony crunch on top;
• 3/4 cup sour cream: Adds tang and creaminess; can swap for dairy free sour cream alternatives;
• Salt and freshly ground black pepper to taste: Season gradually as you go for best balance.

How to Make Easy Baked Potato Soup

Sauté the Bacon until Crispy and Flavorful:

Cut the bacon into bite sized pieces using kitchen shears for convenience. Heat a large soup pot over medium high heat and fry the bacon for about 10 minutes until golden and very crispy. Use a slotted spoon to remove the bacon and drain on a paper towel lined plate. Carefully leave two tablespoons of bacon fat in the pot and discard the excess to infuse the soup with smoky richness.

Cook the Onion Slowly to Build a Sweet Flavor Base:

Add the chopped onion to the pot with the bacon fat and sauté over medium low heat for 5 minutes. Stir occasionally until the onions become soft and opaque, drawing out their natural sweetness to add depth to every spoonful of the soup.

Thicken the Soup Base with Flour:

Sprinkle the flour evenly over the onions and stir constantly for about one minute. This cooks out the raw flour taste and creates a roux with the bacon fat and onions that thickens the soup beautifully.

Whisk in Milk Gradually to Avoid Lumps:

Slowly pour in the whole milk while whisking continuously. This important step ensures the flour dissolves fully and the soup base becomes silky smooth without any clumps.

Add Broth, Garlic, and Potatoes and Bring to a Simmer:

Pour in the chicken broth and stir in minced garlic along with the diced potatoes. Turn heat to high and scrape the bottom of the pot with a wooden spoon to loosen flavorful browned bits. Once almost boiling, reduce heat to medium low and cover with lid slightly ajar. Let simmer gently for 20 minutes until potatoes are very tender and starting to fall apart.

Mash or Leave Potatoes Chunky for Texture:

Use a potato masher or back of a spoon to lightly mash some potatoes if you prefer a thicker consistency or leave them whole for a more rustic soup.

Finish with Sour Cream, Cheddar, and Bacon:

Stir in sour cream along with most of the grated cheddar and crispy bacon. Season with salt and pepper to taste. The sour cream adds bright tanginess that balances the rich cheese and bacon perfectly.

Serve Garnished with Scallions, Extra Cheese, and Bacon:

Ladle soup into bowls and top with chopped scallions plus remaining cheddar and bacon for a fresh, savory finish.

One of my favorite moments making this soup is discovering how the crispy bacon bits contrast delightfully with the creamy base. My family loves gathering around the kitchen as the aroma builds, making it a comforting centerpiece on chilly evenings that never fails to bring smiles and leftovers.

Smart Swaps and Variations for Easy Baked Potato Soup

For a lighter or meat free option without sacrificing flavor, use turkey bacon or vegetarian bacon. Swap whole milk for coconut milk or cashew milk to create a dairy free creamy soup variation. Gluten free flour blends or cornstarch can replace all purpose flour to cater to gluten free diets. Try Yukon gold potatoes for creamier texture or sweet potatoes for a touch of sweetness. Use vegetable broth instead of chicken broth to keep recipe vegan friendly when paired with dairy free milk substitutes.

How to Store and Reheat Easy Baked Potato Soup

Store refrigerated soup in airtight glass containers for up to four days to maintain freshness. For longer storage, freeze in freezer safe containers leaving room for expansion and use within three months. Reheat gently on stove over low heat stirring occasionally to prevent scorching and separating the dairy components. Soup can be made a day ahead allowing flavors to deepen overnight and reheats quickly for busy nights. Portioning into single serving containers before freezing makes for convenient grab and go meals.

What to Serve with Easy Baked Potato Soup

Pair this creamy soup with a crisp green salad tossed in vinaigrette to balance richness. Warm crusty bread or garlic breadsticks complement the texture while soaking up the flavorful broth beautifully. For beverages, try sparkling water with lemon or a crisp white wine such as Sauvignon Blanc for adult meals. For casual occasions, serve individual soup bowls with dollops of extra sour cream or shredded cheese to enhance presentation. Portion about one and a half cups per serving for a balanced meal.

Nutritional Benefits of Easy Baked Potato Soup

This potato soup recipe is vegetarian friendly if you omit bacon or replace with vegetarian bacon options. It easily becomes dairy free or gluten free with simple ingredient swaps. Whole milk and sour cream provide calcium while potatoes offer potassium and dietary fiber. The soup delivers balanced macronutrients supporting sustained energy, making it a wholesome comfort food that supports diverse dietary needs and preferences.

Recipe Success Tips for Easy Baked Potato Soup

To avoid curdling, maintain a gentle simmer rather than a rolling boil. Adjust thickness by adding broth or milk if soup becomes too thick without diluting flavor. Let leftovers cool before reheating to preserve creamy texture and prevent separation. Use a heavy bottomed pot for even heat distribution reducing risks of burning dairy ingredients. Taste and adjust seasoning progressively as broths and cheeses can vary in saltiness.

This easy baked potato soup has become our go to comfort food on chilly nights and I hope it brings the same cozy warmth to your table. Let me know in the comments which variation you try first!

Common Questions About This Recipe

→ How do I achieve crispy bacon for the soup?

Fry the bacon strips over medium-high heat until they turn crispy and golden, about 10 minutes, then drain on paper towels before adding them to the soup.

→ Can I use a different type of potato?

Russet potatoes work best for a creamy texture, but Yukon Gold can be substituted for a slightly buttery flavor and softer consistency.

→ What is the purpose of adding flour in the cooking process?

The flour helps thicken the soup, giving it a smooth and hearty consistency once combined with milk and broth.

→ Is it necessary to peel the potatoes?

Peeling is optional; some prefer to leave the skins on for added texture and nutrients, but make sure to scrub thoroughly if leaving on.

→ How can I adjust the soup for a thicker consistency?

Mash some of the potatoes in the pot before adding sour cream and cheese, or add a bit more flour during the sauté step for thicker results.

→ What can I use as a garnish for extra flavor?

Chopped scallions, additional cheddar cheese, and crumbled crispy bacon on top add fresh texture and bursts of savory flavor.