Easy Baked Potato Soup

There’s something undeniably comforting about a steaming bowl of creamy, hearty Easy Baked Potato Soup on a chilly evening. This velvety soup captures all the beloved flavors of a perfectly baked potato—complete with crispy bacon, sharp cheddar, and fresh chives—transformed into a spoonable delight that warms you from the inside out. The rustic, earthy taste of potatoes blends beautifully with rich dairy and savory accents, creating a restaurant-quality soup that’s surprisingly simple to prepare at home. You’ll learn how to create this satisfying Easy Baked Potato Soup with minimal effort and maximum flavor, perfect for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

This Easy Baked Potato Soup stands out as a crowd-pleasing favorite for many compelling reasons. First, it transforms humble ingredients into something extraordinary, proving that comfort food doesn’t require exotic components. The contrast between the silky-smooth potato base and the crunchy bacon and scallion toppings creates a textural masterpiece that keeps every spoonful interesting.

The recipe offers incredible time efficiency—while traditional potato soups might require hours of simmering, this baked potato version leverages pre-baked potatoes for deeper flavor and faster preparation. You’ll appreciate how the earthiness of potatoes complements the richness of cream and the sharpness of cheddar, creating a balanced flavor profile that feels both indulgent and homey.

For busy weeknights, this soup is a lifesaver as it comes together in about 45 minutes, most of which is hands-off time. The leftovers actually improve overnight as the flavors meld together, making this potato soup perfect for meal prep or batch cooking for the week ahead.

Ingredients

For this delicious Easy Baked Potato Soup, you’ll need:

• 4 large russet potatoes (about 2 pounds), baked and cooled
• 6 slices bacon, diced
• 1 medium yellow onion (about 1 cup), finely diced
• 2 cloves garlic, minced
• ¼ cup (60g) all-purpose flour
• 4 cups (960ml) chicken broth, low sodium preferred
• 2 cups (480ml) whole milk
• ½ cup (120ml) heavy cream
• 8 oz (226g) sharp cheddar cheese, shredded, plus more for garnish
• ½ cup (120g) sour cream
• 4 tablespoons (60g) unsalted butter
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• ¼ cup chopped fresh chives or green onions for garnish

The starchy russet potatoes create the perfect soup base, while the combination of milk and cream provides the ideal richness. Pre-baking the potatoes develops a deeper, more complex flavor than simply boiling them, giving this potato bacon soup its distinctive taste.

Pro Tips

Creating truly exceptional Easy Baked Potato Soup comes down to mastering a few key techniques:

Properly Bake Your Potatoes: For the best flavor foundation, don’t shortcut the potato baking process. Rub the potatoes with olive oil and salt, then bake at 400°F (200°C) until completely tender when pierced with a fork—typically 45-60 minutes. This develops a deeper flavor than boiling and creates the perfect texture for your soup. You can even bake them a day ahead to streamline preparation.

Create a Proper Roux: The velvety texture of this soup depends on properly cooking the flour with fat. After cooking your bacon and sautéing onions, add the flour and cook it for at least 1-2 minutes until it smells slightly nutty. This eliminates the raw flour taste and ensures your soup thickens properly without lumps or graininess.

Add Dairy Strategically: To prevent curdling, never add cold dairy products directly to boiling soup. Instead, gradually add room temperature milk and cream while the soup is at a gentle simmer. For cheese, remove the pot from heat entirely before stirring in, allowing residual heat to melt it slowly for the smoothest possible texture in your loaded baked potato soup.

Instructions

Step 1: Prepare the Potatoes
If you haven’t already baked your potatoes, preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in them with a fork, rub with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes until tender. Once cooled enough to handle, cut them in half and scoop out the flesh, roughly mashing about 3/4 of it and leaving the remainder in larger chunks for texture. Set aside.

Step 2: Cook the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove about 1/4 of the bacon with a slotted spoon and set aside for garnish. Leave the bacon grease in the pot—this will add tremendous flavor to your Easy Baked Potato Soup.

Step 3: Create the Flavor Base
Add the diced onion to the bacon fat and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. Sprinkle the flour over the mixture and cook, stirring constantly, for about 1-2 minutes until the raw flour smell dissipates.

Step 4: Build the Soup
Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Add the milk, cream, butter, and dried thyme, stirring to combine. Simmer gently for 10 minutes, being careful not to let the soup boil, which could cause the dairy to separate.

Step 5: Add the Potatoes and Finish
Gently fold in the mashed and chunked potatoes, and continue to simmer for another 5 minutes until everything is heated through. Remove from heat and stir in the shredded cheddar cheese and sour cream until melted and incorporated. Season with salt and freshly ground black pepper to taste.

Step 6: Serve and Garnish
Ladle your creamy Easy Baked Potato Soup into bowls and top with the reserved crispy bacon, additional shredded cheese, and freshly chopped chives or green onions. For an extra indulgent touch, add a small dollop of additional sour cream to each serving.

Variations

Loaded Baked Potato Soup: Transform this Easy Baked Potato Soup into an even more decadent version by incorporating additional toppings. Beyond the standard bacon and cheese, add caramelized onions, jalapeños for heat, and crushed potato chips for extra crunch. This variation mimics all the flavors of a fully loaded baked potato in soup form.

Vegetarian Potato Soup: Create a meat-free version by omitting the bacon and using vegetable broth instead of chicken broth. Replace the bacon’s savory depth with 1 tablespoon of smoked paprika and 2 teaspoons of liquid smoke. For added umami, incorporate 1/4 cup of nutritional yeast when adding the cheese, creating a vegetarian-friendly potato soup that doesn’t sacrifice flavor.

Dairy-Free Option: For those avoiding dairy, substitute the milk and cream with unsweetened almond milk and full-fat coconut milk (the kind in cans). Use dairy-free cheese alternatives and coconut yogurt instead of sour cream. The coconut milk adds richness without a pronounced coconut flavor, allowing the potato and seasonings to remain the stars in this adaptable baked potato soup recipe.

Storage and Serving

Easy Baked Potato Soup stores beautifully, often tasting even better the next day as flavors continue to develop. Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk or broth if the soup has thickened too much during storage.

For freezing, cool the soup completely but omit the sour cream and any dairy toppings—these can be added after reheating. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serve this hearty potato soup as a complete meal with a side of crusty artisan bread or soft pretzel rolls for dipping. For a delightful lunch pairing, serve smaller portions alongside a fresh green salad with vinaigrette dressing—the acidity provides perfect contrast to the soup’s richness.

For entertaining, create a soup bar by serving the Easy Baked Potato Soup in a slow cooker set to warm, with individual ramekins of various toppings like crispy bacon, different cheeses, chopped herbs, and roasted garlic for guests to customize their bowls.

FAQs

Can I use leftover baked potatoes for this soup?
Absolutely! Leftover baked potatoes work perfectly for Easy Baked Potato Soup and actually save preparation time. Just make sure you have about 2 pounds worth, and they haven’t been seasoned with anything that would clash with the soup flavors.

Why is my potato soup grainy?
Graininess usually comes from adding cold dairy to hot liquid, causing it to separate. Prevent this by using room temperature milk and cream, adding them gradually, and maintaining a gentle simmer rather than a boil. Also, be sure to properly cook your roux until it no longer smells like raw flour.

Can I make this soup in a slow cooker?
Yes, though with some modifications. Cook the bacon and onions as directed, then transfer to a slow cooker with the remaining ingredients except the dairy and cheese. Cook on low for 6-7 hours, then add warmed milk, cream, and cheese during the final 30 minutes.

What’s the best way to thicken potato soup that’s too thin?
If your Easy Baked Potato Soup is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly stir this into the simmering soup until it reaches your desired thickness. Alternatively, mash more of the potato chunks for natural thickening.

Can I use russet potatoes instead of another variety?
Russet potatoes are actually ideal for this soup due to their high starch content, which creates the perfect creamy texture. Yukon golds make a good substitute, but waxy potatoes like red or new potatoes won’t break down properly for the authentic texture of Easy Baked Potato Soup.

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