Baked Potato Soup Recipe Worth Craving

Let’s get something straight—baked potato soup is not just soup. It’s basically a hug in a bowl. I mean, come on… we’re talking creamy, cheesy, bacon-loaded potato goodness that tastes like your favorite loaded baked potato just got an upgrade. Hungry already? Yeah, me too.

Now, if you’ve ever stared blankly into your pantry thinking, “I have potatoes. I have cheese. But I don’t want mashed potatoes again,”—this one’s for you. This baked potato soup is stupidly easy, ridiculously comforting, and yes, it makes leftovers that actually taste better the next day (shocking, right?).

So grab your biggest spoon (none of that tiny teaspoon nonsense), and let’s get into this cozy masterpiece.

Why You’ll Want This Soup on Repeat

Ever wondered why some soups hit different? Like, they make you irrationally happy for no reason? This is that soup. Here’s why it deserves a permanent spot in your weekly rotation:

• It’s crazy comforting. Cold night? Bad day? PMS-ing? This soup gets it.
• Budget-friendly. It uses pantry staples, and you probably already have 90% of it in your kitchen.
• Customizable AF. Like sour cream? Toss it in. Want it spicy? Add jalapeños. Want it thicker? Go wild with cheese.
• Leftovers are elite. Microwave magic. Enough said.

The Secret to a Legit Baked Potato Soup

Let me break it to you gently: not all potato soups are created equal. If it tastes watery, bland, or like wallpaper paste… abort mission. A proper baked potato soup should be creamy, rich, cheesy, and have actual chunks of baked potato in it.

The Key Components:

• Russet potatoes – They’re starchy and hold up beautifully in soup. Don’t sub with waxy ones unless you like weird textures.
• Bacon – Adds that smoky, salty layer that makes you go “mmmmm” every time.
• Cheddar cheese – Sharp cheddar or bust. None of that plastic-looking “mild” stuff.
• Heavy cream – For that luxurious, silky texture. Yes, milk works too… but it’s just not the same.
• Green onions – Because a little zing never hurt anybody.

My Go-To Baked Potato Soup Recipe

Alright, let’s not overcomplicate things. You don’t need a culinary degree or a saucepan blessed by Gordon Ramsay. Here’s how I make my creamy, dreamy baked potato soup.

 Ingredients:

• 4 large russet potatoes, baked and diced
• 1 medium onion, diced
• 4 strips of bacon, chopped
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
  
• 4 cups chicken broth
  
• 1 cup heavy cream (or half-and-half)
• 1 cup sharp cheddar cheese, shredded
• Salt & pepper, to taste
• Green onions and sour cream for garnish

Instructions:

1. Bake the potatoes.
   Either microwave ’em or toss them in the oven for that true baked flavor. Let cool, then dice ’em into bite-sized chunks. Skin on or off? Your call. I keep it rustic.
2. Fry the bacon.
   In a big ol’ pot, fry the bacon until crispy. Remove and set aside, but leave some of that glorious bacon fat in the pot. Because flavor.
3. Sauté onion and garlic.
   Toss in the onion and cook till soft. Add garlic, and cook another 30 seconds. Don’t burn the garlic. Garlic deserves better.
4. Make a roux.
   Sprinkle the flour into the pot. Stir for about a minute to cook off that raw flour taste. Feels like witchcraft, but it’s essential.
5. Add broth & simmer.
   Slowly whisk in the broth. Bring to a simmer and let it thicken slightly.
6. Add potatoes & cream.
   Stir in those fluffy potato chunks and heavy cream. Simmer for 10–15 minutes until everything’s cozy and thick.
7. Cheese, please.
   Stir in the cheddar cheese and half the bacon. Stir until melty and smooth.
8. Taste test like a boss.
   Season with salt and pepper. Add more cheese. Go nuts.
9. Garnish and serve.
   Ladle into bowls and top with remaining bacon, green onions, and sour cream. Maybe a little hot sauce if you’re feeling chaotic.

Tips That’ll Make You Look Like a Soup Wizard

Don’t skip the roux

It’s what gives the soup body. Without it, you’ll end up with cheesy broth. Which, okay, isn’t bad, but it’s not baked potato soup.

Use real cheddar

Those pre-shredded bags? Full of anti-caking agents that mess with meltability. Grate your own. Your taste buds will thank you.

Want it smoother?

Mash some of the potatoes in the soup or use an immersion blender for a few pulses. Just don’t go overboard—you still want some chunks for texture.

Fun Twists You Should Try (At Least Once)

You know the classic version’s great. But what if you want to level up or just use up what’s in the fridge? I got you.

 Spicy Jalapeño Twist

• Add diced jalapeños with the onions.
• Toss in a pinch of cayenne for extra fire.

 Chicken & Bacon Remix

• Stir in shredded rotisserie chicken for protein.
• Boom: full meal in a bowl.

 Extra-Cheesy Edition

• Add cream cheese along with the cheddar.
• FYI, it gets thicc and decadent real fast 🙂

 Hidden Veggie Power

• Sneak in steamed cauliflower or broccoli.
• The kids (and picky adults) will never know.

What to Serve with Baked Potato Soup?

Okay, real talk—this soup is a meal. But if you want to go full-on comfort food mode, pair it with:

• Garlic bread or dinner rolls – For dunking. Obviously.
• Side salad – For balance. Gotta fake being healthy sometimes.
• Grilled cheese – Yes, carbs on carbs. No regrets.

Common Potato Soup Questions (And Snarky Answers)

Can I make baked potato soup ahead of time?

Heck yes. In fact, it might taste even better after a day. Just reheat gently so the dairy doesn’t curdle. Low and slow, friends.

Can I freeze it?

Yes, but the texture might change slightly when reheated (thanks, dairy). If you’re picky about texture, freeze before adding cream and cheese, then stir those in when reheating.

Can I make it vegetarian?

Totally! Just skip the bacon and use veggie broth. Add smoked paprika for that smoky vibe you’ll miss from the bacon.

What’s the best potato for soup?

Russet potatoes. They’re fluffy, starchy, and fall apart just the right amount. Yukon Golds work too if you want a creamier, more buttery vibe.

Is this healthy?

Uh… it’s soup with bacon, cheese, and cream. So, define “healthy” 😅. But hey, it’s made from real ingredients and fills you up. That counts, right?

Related Recipes:

• Cold Cucumber Soup with Yogurt and Dill Recipe
• Summery Orzo Soup Recipe
• Slow Cooker Thai Coconut Chicken Soup Recipe

Final Thoughts 

Look, if you’re still here and not running to your kitchen with a potato in each hand, I’m honestly impressed. This baked potato soup is cozy, easy, affordable, and—let’s be real—kind of addictive. Whether you’re curled up in your hoodie binge-watching something trashy or just need a feel-good dinner on a Tuesday night, this bowl delivers.

So next time your brain says comfort food, skip the drive-thru. Whip up this soup instead. Your taste buds (and your wallet) will thank you.

And if someone asks you for the recipe? Just wink and say it’s a family secret. IMO, you’ve earned it. 😉