easy baked potato soup

This easy baked potato soup transforms humble ingredients into a creamy, comforting bowl that tastes like you've been working all day. It brings together crispy bacon, tender potatoes, and rich dairy into something that feels both indulgent and homey. I've made this countless times on chilly evenings when I need something that warms from the inside out, and it never disappoints.

I stumbled upon this recipe years ago when I had leftover baked potatoes and wanted something more exciting than reheating them. Now it's become my go to soup when friends drop by unexpectedly because it feels fancy but comes together without any fuss. My neighbors actually started asking when I'm making it again because the smell drifting from my kitchen drives them crazy.

Gather Your Ingredients

• 6 strips bacon: This creates the flavor foundation for the entire soup. Look for thick cut bacon with good marbling for the best taste and texture.
• 1/2 medium onion chopped: Yellow onions work beautifully here, providing sweetness as they cook down in the bacon fat. Choose onions that feel heavy for their size with dry, papery skins.
• 4 large Russet potatoes diced: Russets are essential because their high starch content creates that creamy texture when they break down. Pick potatoes that are firm without any green spots or sprouting eyes.
• 1/4 cup flour: All purpose flour thickens the soup and helps create that velvety consistency. This acts as a roux when combined with the bacon fat.
• 4 cups whole milk: Whole milk gives the soup its rich, creamy body without being too heavy. Don't substitute with lower fat versions or the soup won't have the same luxurious texture.
• 1 cup chicken broth: Adds savory depth that balances the richness of the dairy. Use good quality broth, either homemade or a brand that tastes good on its own.
• 1 clove garlic minced: Fresh garlic brings a subtle aromatic quality. Avoid jarred garlic here as fresh makes a noticeable difference in the final flavor.
• 3/4 cup grated cheddar cheese or more to taste: Sharp cheddar works wonderfully, adding tangy richness. Grate it yourself from a block for better melting and flavor than pre shredded varieties.
• 3/4 cup sour cream or more to taste: This adds tang and extra creaminess at the end. Full fat sour cream is best as low fat versions can separate when heated.
• Salt and pepper to taste: Essential for bringing out all the flavors. Taste before adding since the bacon and broth already contribute saltiness.

How to Make It

Render the Bacon

Cut up the bacon into bite sized pieces using kitchen shears or a sharp knife directly over your soup pot. Place the pot over medium high heat and let the bacon cook undisturbed for the first few minutes, then stir occasionally. You want the bacon to reach that perfect crispy state where it's golden brown and the fat has fully rendered out, which takes about 10 minutes. The bacon fat is liquid gold for this recipe, so don't rush this step.

Prepare Your Vegetables

While the bacon sizzles away, dice your onion into small pieces about a quarter inch in size so they'll cook evenly and distribute throughout the soup. For the potatoes, you can peel them completely for a smoother soup or scrub them well and leave the skins on for added texture and nutrition. Cut them into half inch cubes, keeping the pieces relatively uniform so they cook at the same rate. Smaller pieces will break down more and create a thicker soup, while larger chunks give you more distinct potato bites.

Reserve the Bacon Fat

Once your bacon reaches that beautiful crispy state, use a slotted spoon to transfer it to a paper towel lined plate where it can drain and stay crispy. Look at the bacon fat remaining in the pot and estimate about two tablespoons worth, which is roughly enough to coat the bottom of the pot in a thin layer. Pour off any excess into a heat safe container, but don't throw it away because it's perfect for cooking eggs or roasting vegetables later. That reserved bacon fat in the pot is what will give your soup its incredible depth of flavor.

Sauté the Aromatics

Add your chopped onion to the pot with the bacon fat still over medium high heat. Stir the onion pieces to coat them in the fat, then let them cook for a full 5 minutes, stirring every minute or so. You want the onions to soften and become translucent, and they should just start to pick up a little golden color around the edges. This process sweetens the onions and builds the aromatic base that supports all the other flavors in your soup.

Create the Roux

Sprinkle the flour over the softened onions and stir constantly for about a minute. The flour will absorb the bacon fat and create a paste like mixture. Keep stirring so the flour cooks and loses its raw taste, but don't let it brown too much. This roux will thicken your soup and give it that satisfying, creamy consistency. You'll notice the mixture smells slightly nutty when it's ready for the next step.

Add the Milk Gradually

This is the most important step for avoiding lumps. Pour in about half a cup of the milk while whisking constantly and vigorously. The mixture will look thick and paste like at first, but keep whisking and it will smooth out. Add another half cup and whisk again until smooth. Continue this process, adding the milk in small increments and whisking between each addition until all four cups are incorporated and you have a smooth, creamy base with no flour lumps visible.

Build the Soup Base

Pour in the chicken broth and add your minced garlic and diced potatoes to the pot. Turn the heat up to high and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are pure flavor and will dissolve into your soup. Stir everything together so the potatoes are evenly distributed in the liquid. Watch the pot carefully as it comes almost to a boil, then immediately reduce the heat to medium low or low.

Simmer Until Tender

Place the lid on the pot but leave it slightly ajar, about an inch of opening, so steam can escape and the soup doesn't boil over. Let the soup simmer very gently for 20 minutes. You should see just a few lazy bubbles breaking the surface, not a rolling boil. During this time, the potatoes will cook until they're completely tender and start to break apart, releasing their starch into the soup and naturally thickening it. Resist the urge to stir too often as this can break up the potatoes more than you might want.

Prepare the Finishing Touches

While your soup simmers away, get your toppings ready. Grate your cheddar cheese if you haven't already, and measure out your sour cream so it can come to room temperature slightly. If you're using scallions or chives for garnish, slice them thinly now. Having everything ready means you can finish the soup smoothly without scrambling at the end.

Thicken to Your Preference

After 20 minutes of simmering, your potatoes should be fall apart tender when you press one against the side of the pot with a spoon. At this point you have options based on your texture preference. For a chunkier soup, leave everything as is. For something creamier and thicker, take a potato masher and give the soup several good mashes right in the pot. You don't want to puree it completely, just break up some of the potatoes to release more starch and create a thicker, creamier consistency with some chunks remaining.

Finish with Dairy and Toppings

Remove the pot from the heat and stir in the sour cream until it's completely incorporated and the soup looks uniformly creamy. Add most of your grated cheddar cheese and most of the crispy bacon, reserving about a quarter of each for topping individual bowls. Stir until the cheese melts into the soup. Now taste your creation and add salt and pepper as needed, keeping in mind that the bacon and broth already provide saltiness. Ladle the soup into bowls and top each serving with the remaining cheese, bacon, and scallions if using.

The sour cream in this recipe is what really sets it apart from other potato soups I've tried. It adds a subtle tang that cuts through the richness and makes you want another spoonful. I remember the first time I made this for a potluck, I almost didn't bring it because I thought it seemed too simple and everyone would have tried something similar before. Three people asked for the recipe before the night was over, and one friend admitted she ate two bowls and skipped dessert entirely.

Flavor Boosters

Once you've mastered the basic recipe, there are endless ways to add extra depth and complexity. A teaspoon of smoked paprika stirred in with the garlic brings a subtle smokiness that complements the bacon beautifully. Fresh thyme or rosemary added during the simmering stage infuses the soup with herbal notes. A dash of hot sauce or a pinch of cayenne pepper gives it a gentle kick that wakes up your palate. Some people love adding a splash of white wine after sautéing the onions, letting it reduce before adding the milk. Roasted garlic instead of raw garlic creates a sweeter, mellower flavor that's absolutely wonderful.

Serving Suggestions

This soup shines as a main course served with crusty bread or cornbread for dipping into that creamy broth. I love serving it in bread bowls when I really want to impress guests, though that definitely makes it even more indulgent. A simple green salad with a tangy vinaigrette cuts through the richness nicely and makes the meal feel more complete. For a casual lunch, pair it with grilled cheese sandwiches for the ultimate comfort food combination. The soup also works beautifully as a starter for a larger meal, served in smaller portions before something lighter like roasted chicken or fish.

Creative Twists

While this recipe is pretty straightforward, there's room for flexibility based on what you have available. Turkey bacon works as a substitute for regular bacon, though you'll need to add a tablespoon of butter or oil since turkey bacon doesn't render much fat. For a vegetarian version, skip the bacon entirely and use butter for sautéing the onions, then swap the chicken broth for vegetable broth. Greek yogurt can replace sour cream in a pinch, though it's slightly more tangy. If you don't have whole milk, you can use 2% milk mixed with a few tablespoons of heavy cream to approximate the richness. Yukon Gold potatoes work if you can't find Russets but the soup will be less thick. Any good melting cheese like Gruyere, Monterey Jack, or Colby can replace cheddar. Shallots provide a more delicate flavor than onions if you want something milder.

This soup is pure comfort in a bowl and never fails to bring people together around the table. It's become a family tradition that we all look forward to when cold weather returns.

Common Questions About This Recipe

→ How can I make the soup extra creamy?

To make your baked potato soup extra creamy, use whole milk and sour cream as listed, and mash the potatoes more thoroughly for a smoother texture. Blending part of the soup is another option.

→ Can I use Yukon Gold potatoes instead of Russet?

Yes, Yukon Gold potatoes will also work well and add a buttery flavor. The final texture may be a bit silkier compared to using Russets.

→ What toppings go best with this soup?

Crispy bacon, shredded cheddar cheese, sliced scallions, and a dollop of sour cream are popular toppings. Fresh chives or cracked black pepper also add flavor.

→ Is it possible to make this soup vegetarian?

Yes, omit the bacon and use vegetable broth instead of chicken broth. Consider adding smoked paprika for a hint of smoky flavor.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to three days. Reheat on the stove over medium-low heat, stirring occasionally.

→ Can I freeze baked potato soup?

This soup can be frozen, but the texture may change due to the dairy. Reheat gently and stir well before serving if reheating from frozen.