Do Share Recipe

Easy Baked Potato Soup Recipe: Comfort in a Bowl

I just made the easiest and coziest soup ever — and let me tell you, it hit the spot! This easy baked potato soup recipe is creamy, rich, and feels like a warm hug in a bowl. The smell of garlic, onions, and sizzling bacon filled my kitchen, and I couldn’t wait to dig in.

It’s the kind of dinner I’ll be making on repeat, especially when I want something hearty but simple. If you’re a fan of warm, filling dishes like the Creamy Crock Pot Chicken Marsala Recipe, then you’ll absolutely love this baked potato soup!

Ingredients You’ll Need

These simple ingredients create a velvety, flavorful soup that feels like restaurant-quality right at home.

4 large russet potatoes – Baked and scooped works best for flavor, but you can also peel and dice them before boiling.
6 slices of bacon – Adds a smoky crunch. Cook until crisp for the best texture.
1 small onion, diced – Brings a light sweetness and depth to the soup.
3 cloves garlic, minced – Use fresh for that punchy aroma and flavor.
3 tablespoons butter – Creates a rich base when sautéing the vegetables.
⅓ cup all-purpose flour – Helps thicken the soup perfectly.
4 cups chicken broth – Adds savory depth; use low-sodium if preferred.
2 cups milk – Whole milk or half-and-half gives the soup that creamy texture.
1 cup sour cream – Adds tang and extra creaminess.
1½ cups shredded cheddar cheese – Freshly shredded melts smoother than pre-packaged.
Salt and pepper to taste – Adjust to your preference.
Optional toppings: sliced green onions, extra shredded cheese, more crispy bacon – for that perfect finish.

Note: This recipe yields around 4 to 6 servings depending on portion size.

Tasty Twists & Variations

Want to switch it up? Here are some variations to make this soup fit your lifestyle or taste preferences. It even fits right in with my favorite dinner recipes list!

Dairy-free version: Use unsweetened almond milk and dairy-free cheese/sour cream.
Vegetarian option: Skip the bacon and use vegetable broth instead of chicken.
Add heat: Stir in diced jalapeños or a pinch of cayenne for a spicy kick.
Extra protein: Mix in cooked shredded chicken for a meatier meal.
Loaded flavor: Add corn, chives, or even sautéed mushrooms to boost flavor and texture.

Cooking Time Breakdown

Here’s a quick rundown of how long it takes to make this cozy soup:

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You’ll Need

Keep these tools handy to make everything easy and smooth:

Large pot or Dutch oven – For cooking everything in one pot.
Wooden spoon or spatula – Stir the veggies and soup without scratching your pot.
Whisk – Helps create a lump-free, creamy soup base.
Ladle – For easy serving.
Sharp knife and cutting board – To prep the potatoes, onions, and bacon.

How to Make Easy Baked Potato Soup Recipe

Let’s break it down step by step. You’ll love how simple it is once everything gets going.

Start by Cooking the Bacon

Begin with chopping up your bacon and placing it into a large pot over medium heat. Cook until it turns golden and crisp. This part smells amazing already! Once done, scoop it out and set it aside. Be sure to keep around one tablespoon of the bacon fat in the pot — that’s liquid gold for flavor.

Sauté the Aromatics

Add butter into that same pot. Toss in your chopped onion and cook it for about 3–4 minutes, just until it softens and starts to brown slightly. Then add the minced garlic and sauté for another minute. The mixture should be fragrant and rich.

Make a Simple Roux

Sprinkle in the flour and stir it into the buttery mixture. Let it cook for about 1–2 minutes. This helps cook off the raw flour taste and creates the perfect thickener for your soup. Slowly pour in the chicken broth while whisking to keep everything smooth, then add the milk. Stir it all until it becomes creamy and starts to bubble slightly.

Add in the Potatoes

Now it’s time for the star! Scoop in your baked potato flesh — you can mash some and leave a few chunks for texture. Let everything simmer together for about 10–15 minutes. This is when the soup starts to thicken and get that dreamy, creamy consistency.

Finish with Cheese, Sour Cream & Bacon

Stir in the sour cream, shredded cheddar cheese, and most of the crispy bacon. Save a bit of bacon for topping later! Add salt and pepper to taste. Let it heat through for another 2–3 minutes until the cheese melts completely and the soup is silky smooth.

easy baked potato soup recipe — *Source: quick.fork.recipes*

Additional Tips for Making this Recipe Better

After trying this myself, here are a few personal tips I discovered along the way:

Use baked potatoes instead of boiled for that classic flavor.
Mash half the potatoes and leave some chunks for texture.
Don’t skip the sour cream — it adds a wonderful tangy richness.
Use fresh shredded cheese — it melts smoother and tastes fresher.
If it gets too thick, just stir in a splash of milk or broth to thin it out.

How to Serve Easy Baked Potato Soup Recipe?

Presentation makes everything better. Here’s how I like to serve it, inspired by the Mexican Tater Tot Casserole Recipe I made recently.

Serve the soup in deep bowls while still warm. Top with extra crispy bacon, a sprinkle of cheddar, and chopped green onions. If you’re feeling extra, a dollop of sour cream or even some hot sauce works beautifully. Pair it with warm crusty bread or a light side salad for a complete meal.

Nutritional Information

Just a quick glance at what you’re getting in each hearty serving:

Calories: Approx. 450
Protein: 15g
Carbohydrates: 30g
Fat: 28g

How to Store the Easy Baked Potato Soup

Here’s how you can keep your leftovers fresh and delicious:

Storing: Keep in an airtight container in the fridge for up to 4 days. The flavors get even better!
Freezing: It’s best not to freeze dairy-heavy soups, but you can if needed. Just know the texture may change slightly.
Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or milk to loosen if it’s too thick.

Why You’ll Love This Recipe?

This soup has quickly become one of my favorites — and here’s why:

Super simple to make: One pot and pantry staples.
Comforting and cozy: Feels like home in a bowl.
Versatile for different diets: Easy to adapt to dairy-free or vegetarian.
Packed with flavor: Bacon, cheese, garlic… need I say more?
Great for leftovers: Tastes even better the next day.

Common Mistakes to Avoid for Better Results

Avoid these common mistakes to get the best soup every time:

Skipping the roux: This step is key for thick and creamy texture.
Using pre-shredded cheese: It doesn’t melt as well and contains added starches.
Overcooking the potatoes: You want texture, not mush.
Adding all the bacon early: Save some for topping so it stays crispy!
Not seasoning enough: Always taste and adjust salt and pepper.

More Info for a Better Experience

Want to elevate this dish even more? Try serving it in bread bowls for an extra cozy touch. You can also top it with roasted garlic or chives for a gourmet feel. And don’t forget to make a double batch — this soup goes fast!

Ben Carraoli