If you are craving something cozy, rich, and unbelievably comforting, this Baked Potato Soup Recipe is exactly what you need in your life. Imagine a velvety, creamy soup packed with tender chunks of russet potatoes, smoky bacon, sharp cheddar, and the perfect hints of garlic and onion—all coming together in one warm bowl. Whether it’s a chilly evening or a weekend lunch, this recipe delivers that homemade goodness that hugs you from the inside out.

A close-up of a white bowl filled with creamy pale yellow soup that has a smooth texture. On the surface, there are small, crispy brown bacon pieces and bright green chopped chives scattered evenly. A metal spoon is scooping into the soup from the right side, just above the bowl. The background is a white marbled surface, and the light source brings out the creamy texture with a slight sheen. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are simple but essential. Each one plays a unique part in balancing flavors, textures, and colors to create that full-bodied and satisfying soup experience you’re looking for.

Russet potatoes: The star of the show, offering a creamy texture and hearty bite when cooked perfectly.
Salt: Enhances all the flavors and seasons the potatoes during boiling for perfect taste.
Thick-cut bacon: Adds a smoky crunch and savory depth that brings life to every spoonful.
Yellow onion: Provides sweetness and warmth once softened, building the soup’s flavor base.
Garlic cloves: Minced finely to infuse a subtle, aromatic punch without overpowering.
Butter: Helps cook the flour and garlic for that rich, velvety base.
Flour: Thickens the soup to a luscious, creamy consistency you can’t resist.
Chicken broth: Brings savory depth and keeps the soup light yet flavorful.
Half and half: Makes the soup luxuriously creamy without being too heavy.
Sour cream: Adds tang and richness, perfectly balancing the potato’s earthiness.
Black pepper: For subtle heat and flavor lift.
Cheddar cheese: Sharp and melty, it adds a gooey, cheesy goodness that melts right into the soup.
Chives: Finely diced for fresh color and mild onion flavor that brightens every bite.

How to Make Baked Potato Soup Recipe

Step 1: Prepare Ingredients

Start by shredding the cheddar cheese and measuring out the sour cream and half and half. Letting these dairy ingredients rest at room temperature helps them blend smoothly into the soup later, avoiding any unwanted curdling or lumps.

Step 2: Cook the Bacon

Cut the thick-cut bacon into 1-inch squares. Cook them in a large pot over low heat, stirring gently so they crisp up evenly without burning. Once golden and crunchy, remove the bacon and leave 2 tablespoons of that flavorful drippings in the pot. Those drippings are pure magic for building your soup’s base.

Step 3: Boil the Potatoes

Peel your russet potatoes and cut into 1-inch cubes. Place them in a stockpot, cover with water by an inch, and add salt. Boil gently for about 20 minutes or until they are fork-tender and ready to melt in your mouth. Drain and then gently mash—this slight mashing is what gives the soup that hearty texture everyone loves.

Step 4: Sauté Onion and Garlic

In the pot with bacon drippings, add diced onion and cook until softened and fragrant, about 5 minutes. Stir in the minced garlic and butter, cooking for an additional minute. This step fills your kitchen with the mouthwatering scent that tells you something wonderful is on the way.

Step 5: Make the Roux and Add Liquids

Whisk in the flour into the onion mixture and stir for a full minute. This cooking step is crucial to cook out the raw flour taste and develop that golden base for your soup. Gradually pour in the chicken broth while scraping up any tasty brown bits stuck to the pot bottom—this adds extra depth. Slowly stir in the half and half, then bring the mixture to a simmer to let it thicken beautifully.

Step 6: Combine Potatoes and Cream

Stir the mashed potatoes into your broth mixture, then mix in sour cream and black pepper. At this point, you can use an immersion blender or transfer the soup in batches to a blender if you want an ultra-smooth consistency. This step is optional but highly recommended for that silky texture that is so indulgent and comforting.

Step 7: Add Cheese and Finish

With the heat off or very low, gradually sprinkle shredded cheddar cheese into the soup, stirring gently until melted and incorporated. Be mindful that the soup isn’t too hot to avoid clumping. As the soup cools slightly, it will thicken to the perfect creamy consistency. Finally, stir in or top with crispy bacon and fresh chives for that last burst of flavor and color.

How to Serve Baked Potato Soup Recipe

A close-up image showing a ladle lifting a creamy, pale yellow soup from a shiny metal pot. The soup is thick and smooth with small pieces of crispy, reddish-brown bacon and green slices of spring onion scattered on the surface and inside the ladle. The pot stands on a white marbled surface, and the texture of the soup looks rich and warm. The metal ladle’s handle extends upward, catching light, adding a shiny contrast to the soft colors of the soup. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Baked Potato Soup Recipe with crisp bacon pieces, finely diced chives, and extra shredded cheddar not only enhances the flavor but gives a delightful textural contrast. A dollop of sour cream or a sprinkle of smoked paprika can add additional appeal and richness.

Side Dishes

This soup pairs wonderfully with crunchy breadsticks, warm crusty bread, or a simple side salad with a tangy vinaigrette. The crunchy textures alongside the creamy soup make every bite exciting. A bowl of this soup alongside garlic toast makes for an unbeatable comfort meal.

Creative Ways to Present

Serve the soup in hollowed-out small baked potatoes or mini bread bowls to impress your guests. Layering the garnishes beautifully on top or offering a ‘build-your-own-toppings’ bar with bacon bits, cheese, chives, and sour cream turns this Baked Potato Soup Recipe into a fun interactive meal that everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Potato Soup Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making the second-day soup even tastier. Just be sure to stir well before reheating.

Freezing

This soup freezes well but keep in mind the texture of potatoes and dairy may slightly change. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before gently reheating.

Reheating

Warm your soup slowly over low heat on the stove, stirring frequently to prevent scorching. You might want to add a splash of broth or half and half to loosen it up if it thickens too much. Avoid the microwave when possible to preserve texture.

FAQs

Can I make this soup vegetarian?

You can easily omit the bacon and use vegetable broth instead of chicken broth to make this Baked Potato Soup Recipe vegetarian-friendly. Consider adding smoked paprika or liquid smoke to keep that smoky flavor.

What kind of potatoes should I use?

Russet potatoes are best for this soup because they hold up well after cooking and have a starchy quality that makes the soup creamy yet substantial.

Can I use milk instead of half and half?

You can substitute milk to lighten the soup, but the texture won’t be quite as creamy. For best results, stick to half and half or even add a splash of cream.

Is it okay to freeze Baked Potato Soup Recipe?

Yes, you can freeze it, although some separation might occur. Just thaw gently and stir well to bring it back to its delicious creamy state.

How thick should the soup be?

It should be creamy and thick enough to coat a spoon without being gluey. The soup thickens slightly as it cools, so keep that in mind when adjusting thickness before serving.

Final Thoughts

This Baked Potato Soup Recipe is a true kitchen classic that never fails to deliver comfort and satisfaction in one bowl. It’s easy enough to make any night of the week yet impressive enough to share with friends or family. Once you savor that creamy, cheesy, bacon-studded goodness, you’ll find yourself coming back to this recipe again and again.