Easy Baked Potato Soup Recipe

Ben Carraoli

Easy Baked Potato Soup Recipe

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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Dinner

Calories: 450

Ingredients Method

Ingredients

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.

Method

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.
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.
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.
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.
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.