I remember the first time I made this baked potato soup on a chilly evening — the whole house smelled like butter and roasted potato, and everyone hovered around the pot asking for seconds. This is a soul-soothing, creamy soup built from simple pantry ingredients: russet potatoes, broth, cream, sharp cheddar, and that irresistible bacon-and-sour-cream finish. It’s perfect for weeknight comfort, a cold-weather supper, or anytime you want the flavor of a loaded baked potato in spoonable form. Serve it alongside something earthy like rosemary mashed potatoes for a potato-themed feast (rosemary-garlic-mashed-potatoes recipe).
Why you’ll love this dish
This baked potato soup is a shortcut to cozy. It hits savory and creamy notes without requiring hours on the stove or expensive ingredients. It’s budget-friendly, feeds a crowd easily, and is flexible — swap vegetable broth to keep it vegetarian, or use turkey bacon if you prefer. It’s an ideal choice for weeknight dinners, potlucks, and when you want something kid-approved that adults still enjoy.
“Creamy, cheesy, and downright nostalgic — this recipe tastes like a warm hug in a bowl. The bacon-sour cream finish makes it feel like a special Sunday dinner.” — A reader review
If you want a light starter before this soup, try a bright pea bruschetta as an appetizer (pea bruschetta ideas).
Step-by-step overview
This recipe follows a straightforward flow: sauté, simmer, blend, enrich, and garnish. First you cook the aromatics in butter, add cubed russets and broth, simmer until tender, then puree for a silky base. Heavy cream and cheddar finish the soup, and a sour-cream/bacon topping adds texture and tang. Expect about 35–45 minutes from start to table, with most of that time used for simmering.
Key Ingredients
- 4 large russet potatoes — high-starch potatoes give a creamy texture when pureed.
- 4 cups chicken or vegetable broth — use low-sodium if you want control over salt.
- 1 cup heavy cream — for richness; substitute half-and-half for a lighter soup but reduce water slightly.
- 1 cup shredded sharp cheddar cheese — grate your own for better melt and flavor.
- ½ cup sour cream — for tang in the topper and for swirling if desired.
- ½ cup cooked and crumbled bacon — reserve some for garnish.
- 1 medium onion, diced — yellow or sweet onion work well.
- 2 cloves garlic, minced — don’t overcook or it will turn bitter.
- 3 tablespoons butter — for sautéing the aromatics.
- Salt and pepper to taste.
- Chopped green onions or chives for garnish.
Notes and substitutions: Use vegetable broth to keep it vegetarian (omit bacon or use smoked mushrooms). For dairy-free, replace cream with a cashew cream and use dairy-free cheddar. Save room for dessert? Try a show-stopping bourbon brulee pumpkin pie afterward (dessert idea).
How this recipe comes together
- Prep and pan-fry aromatics. Melt butter over medium heat, then cook diced onion until soft and translucent. Add garlic and cook briefly until fragrant.
- Add cubed potatoes and broth. Bring to a simmer; cook until potatoes are fork-tender (about 12–15 minutes depending on cube size).
- Blend for texture. Use an immersion blender for a smooth, silky soup. If you like bits of potato, blend only half and stir the chunks back in.
- Enrich and season. Stir in heavy cream and shredded cheddar, melting until combined. Taste and adjust salt and pepper.
- Assemble toppings and serve. Mix sour cream with crumbled bacon if you like, or simply spoon both over each bowl and finish with chopped chives.
Directions to follow
- Wash, peel, and cube the russet potatoes into roughly 1-inch pieces for even, quick cooking.
- In a large pot over medium heat, melt 3 tablespoons of butter. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook 30–60 seconds, stirring.
- Add the cubed potatoes and pour in 4 cups of broth. Increase heat to bring the pot to a boil, then reduce to a gentle simmer. Cook until potatoes are tender when pierced, about 12–15 minutes.
- Remove from heat and use an immersion blender to puree until smooth. For a chunkier texture, blend only half the soup and stir the rest back in.
- Return the pot to low heat. Stir in 1 cup heavy cream and 1 cup shredded sharp cheddar. Cook, stirring, until the cheese melts and the soup is heated through. Season with salt and black pepper to taste.
- In a small bowl, combine ½ cup sour cream with ½ cup cooked, crumbled bacon (or reserve bacon to sprinkle).
- Ladle soup into bowls. Top each bowl with the sour cream–bacon mixture (or a dollop of sour cream, then sprinkle bacon) and finish with chopped green onions or chives.
Best ways to enjoy it
Pair this soup with crusty bread or a simple green salad to cut through the richness. For a heartier meal, serve with roasted vegetables or a crisp slaw. If you enjoy potato-forward meals, serve alongside rosemary-garlic mashed potatoes for an indulgent combo. For a starter + soup combo, the bright pea bruschetta referenced earlier makes a crisp, fresh contrast.
Storage and reheating tips
- Refrigerate: Cool the soup to room temperature within 2 hours, transfer to airtight containers, and store in the refrigerator for 3–4 days.
- Freeze: Freeze in airtight containers or heavy-duty freezer bags up to 3 months. Leave some headspace — the soup expands when frozen.
- Reheat: Thaw overnight in the refrigerator. Reheat gently over low heat, stirring frequently. If the soup separates slightly, whisk in a splash of cream or broth and keep the heat low to recombine. Avoid boiling after adding cream to prevent curdling.
- Food safety: Keep hot foods above 140°F and refrigerated foods below 40°F. Discard any soup left at room temperature longer than 2 hours.
Pro chef tips
- Use russet potatoes for their starchy creaminess. Waxy potatoes like red or new potatoes will yield a thinner mouthfeel.
- Size matters: Cut potatoes into uniform cubes so they cook evenly.
- Cheese melt: Add shredded cheese off the highest heat and stir until melted. High heat can make the cheese grainy.
- Texture control: For the silkest soup, strain briefly through a fine mesh after blending. For a rustic texture, pulse with the immersion blender only until partially pureed.
- Bacon crispness: Cook bacon until very crisp — it will hold up better as a topping. Save a bit of the bacon fat to sauté the onions for extra flavor.
- Quick shortcut: Use frozen hash brown potatoes in a pinch — adjust cooking time as they cook faster.
Creative twists
- Loaded-style: Stir in steamed broccoli and extra cheddar, then top with bacon and scallions for a loaded-baked-potato bowl.
- Smoky ham & leek: Swap bacon for diced smoked ham and add sautéed leeks for a hearty variation.
- Vegan version: Use vegetable broth, replace cream with cashew cream, and use nutritional yeast or vegan cheddar. Top with crispy smoked mushrooms.
- Spicy twist: Add a pinch of cayenne or a splash of hot sauce, and finish with pickled jalapeños for heat.
- Slow-cooker method: Sauté onions and garlic, then transfer with potatoes and broth to a slow cooker and cook on low for 4–5 hours; blend and finish with cream and cheese.
- Protein pairing: If you want to add a protein entrée, consider serving the soup after chimichurri chicken thighs for a contrasting, herby main (chimichurri chicken thighs).
Helpful answers
Q: How long does this take to make?
A: From start to finish expect 35–45 minutes. Active time is about 15–20 minutes; simmering and melting cheese are the longer steps.
Q: Can I make this ahead for a party?
A: Yes. Make the soup a day ahead, cool quickly, and refrigerate. Reheat gently on the stove and add fresh toppings just before serving.
Q: Can I freeze baked potato soup? Will the texture change?
A: You can freeze it for up to 3 months. Cream-based soups can slightly change texture after freezing — reheat slowly and whisk in a little extra broth or cream to restore smoothness.
Q: Can I use milk instead of heavy cream?
A: You can use whole milk or half-and-half for a lighter soup, but reduce added broth slightly and avoid boiling after adding milk to prevent separation.
Q: How do I make this vegetarian?
A: Use vegetable broth and either omit the bacon or use smoked tempeh or mushrooms for smoky flavor. Finish with dairy or non-dairy alternatives per preference.
Conclusion
If you love soups that feel like a meal, this baked potato soup delivers — simple ingredients, big flavor, and plenty of room for personalization. For more inspiration and a roundup of great soup ideas, check out 35 Best Soup Recipes on Love and Lemons. If you’re curious how this stacks up against restaurant-style versions, take a look at this Chili’s Loaded Baked Potato Soup copycat for a comparison.
Baked Potato Soup
Ingredients
Base Ingredients
- 4 large russet potatoes High-starch potatoes give a creamy texture when pureed.
- 4 cups chicken or vegetable broth Use low-sodium for better control over salt.
- 1 cup heavy cream For richness; substitute half-and-half for a lighter soup.
- 1 cup shredded sharp cheddar cheese Grate your own for better melt and flavor.
- ½ cup sour cream For tang in the topper.
- ½ cup cooked and crumbled bacon Reserve some for garnish.
Aromatics
- 1 medium onion, diced Yellow or sweet onion work well.
- 2 cloves garlic, minced Don’t overcook or it will turn bitter.
- 3 tablespoons butter For sautéing the aromatics.
Seasoning and Garnish
- to taste salt
- to taste pepper
- as needed chopped green onions or chives For garnish.
Instructions
Preparation
- Wash, peel, and cube the russet potatoes into roughly 1-inch pieces for even, quick cooking.
- In a large pot over medium heat, melt 3 tablespoons of butter. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30–60 seconds, stirring.
Cooking
- Add the cubed potatoes and pour in 4 cups of broth. Increase heat to bring the pot to a boil, then reduce to a gentle simmer. Cook until potatoes are tender when pierced, about 12–15 minutes.
- Remove from heat and use an immersion blender to puree until smooth. For a chunkier texture, blend only half the soup and stir the rest back in.
- Return the pot to low heat. Stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar. Cook, stirring, until the cheese melts and the soup is heated through. Season with salt and black pepper to taste.
Serving
- In a small bowl, combine ½ cup sour cream with the crumbled bacon. Ladle soup into bowls and top each with the sour cream-bacon mixture and finish with chopped green onions or chives.
