The Ultimate Baked Potato Soup Recipe

So you’re sitting there, staring at a bag of potatoes that’s been judging you from the counter for three weeks, and suddenly it hits you—baked potato soup. Not just any soup, but the kind that makes you question why you ever bothered with those sad desk lunches. You know, the soup that tastes like a warm hug decided to become liquid comfort food.

Why This Recipe is Awesome

Look, I’m not saying this soup will solve all your problems, but it’ll definitely solve the “what’s for dinner” crisis. This recipe is practically foolproof—and trust me, I’ve tested that theory extensively. We’re talking about combining potatoes, cheese, and bacon into one glorious bowl of happiness. It’s like someone took a loaded baked potato and said, “You know what? Let’s make this even better and turn it into soup.”

The best part? You probably have most of these ingredients already lurking in your fridge. No exotic spices, no weird techniques that require a culinary degree. Just good old-fashioned comfort food that happens to be ridiculously delicious.

The Ultimate Baked Potato Soup Recipe

Recipe by FoodarshiaCourse: AppetizersCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

485

kcal

Total time

1

hour 

30

minutes

This baked potato soup is rich, creamy, and loaded with all your favorite toppings—think melty cheese, crispy bacon, and green onions. It’s the ultimate cozy comfort food in a bowl.

Ingredients

• 6 large russet potatoes

• 6 strips bacon

• 1 large onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 2 cups sharp cheddar, shredded

• 4 tbsp butter

• 3 tbsp all-purpose flour

• Salt and pepper to taste

• Green onions for garnish

Directions

• Bake potatoes at 425°F for 45-60 minutes. Cool and scoop out flesh.
• Cook bacon until crispy. Remove and chop. Keep 2 tbsp fat in pot.
• Sauté onion in bacon fat for 5 minutes. Add garlic for 1 minute.
• Whisk in flour and cook for 2 minutes to make roux.
• Gradually add broth while whisking. Add potato flesh and simmer 10 minutes.
• Mash some potatoes for texture. Stir in cream, butter, and cheese.
• Season with salt and pepper. Garnish with bacon and green onions.

Notes

• This soup is basically what happens when your favorite loaded baked potato decides to take a hot, bubbly bath. It’s creamy, cheesy, and totally customizable—so don’t be shy with the toppings. Extra bacon? Always.

Common Mistakes to Avoid

Don’t skip baking the potatoes first. Boiling them straight in the soup turns everything into mush faster than you can say “potato disaster.” Avoid adding the cheese all at once—it’ll clump up and look like you threw string cheese into hot water. Don’t let the soup boil once you add the cream—it’ll separate and look weird, and nobody needs that drama in their kitchen.

Also, please don’t use low-fat anything in this recipe. This is comfort food, not diet food. Save the calorie counting for tomorrow’s salad.

Alternatives & Substitutions

Out of heavy cream? Half-and-half works, but your soup won’t be quite as rich. No bacon? Ham works great, or skip the meat entirely and add some smoked paprika for that smoky flavor. Lactose intolerant? Try coconut cream and dairy-free cheese—it’s surprisingly good.

Want to make it healthier? Add some broccoli or cauliflower when you’re simmering the potatoes. Your vegetables will thank you, and so will your conscience.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Absolutely! It actually tastes better the next day. Just reheat gently and add a splash of broth if it gets too thick.

What if I don’t have russet potatoes?

Yukon Gold works fine, but avoid waxy potatoes like red potatoes—they won’t break down the way you want them to.

Can I freeze this soup?

Technically yes, but cream-based soups can get weird when frozen. IMO, it’s better to make smaller batches and eat it fresh.

How long does this keep in the fridge?

About 3-4 days, assuming it lasts that long without being devoured.

Can I use an Instant Pot?

Sure! Pressure cook the potatoes for 12 minutes, then follow the rest of the recipe using the sauté function.

What should I serve with this?

Crusty bread, cornbread, or honestly just eat it straight from the pot with a ladle—no judgment here.

Can I make it vegetarian?

Skip the bacon and use vegetable broth. Add some smoked cheese or liquid smoke for that missing smoky flavor.

Final Thoughts

There you have it—soup that’ll make you forget about whatever disaster your day was before this moment. This recipe is forgiving, customizable, and guaranteed to make your kitchen smell incredible. Plus, you’ll have leftovers, which means tomorrow’s lunch situation is already handled.

FYI, this soup has a magical ability to make people think you’re some kind of culinary genius, so don’t be surprised if you suddenly become everyone’s favorite person. Now go forth and create some soup magic—you’ve totally got this!