Baked Potato Soup That’s All Comfort, No Compromise

Hearty Warmth From Your Kitchen to Your Table

If you love loaded baked potatoes, just wait until you try them in soup form. This Baked Potato Soup takes everything good, crispy bacon, shredded cheddar, tangy sour cream, and buttery-soft potatoes, and stirs it into one creamy, dreamy pot of comfort. It’s rich without being heavy, familiar but somehow better, and ridiculously easy to make.

I’ve been making this for years, and it always gets rave reviews, even from people who “don’t really do soup.” The trick? Simmered russet potatoes for that classic fluffy texture, just the right hit of garlic, and a splash of half and half to pull it all together. One bowl is never enough, and honestly, that’s the whole point.

Why You’ll Love This Baked Potato Soup

The first time I served this soup at a casual dinner party, every single guest asked for the recipe before leaving. There’s just something about the familiar flavors of a loaded baked potato transformed into a silky soup that brings instant comfort and nostalgia.

• Restaurant-quality results with pantry staples – You likely have most ingredients already on hand
• Customizable to your taste – Add more bacon for extra smokiness or dial up the cheese for indulgence
• Perfect make-ahead meal – The flavors actually improve overnight in the refrigerator
• Crowd-pleasing comfort food – Even picky eaters tend to love this familiar flavor profile
• One-pot simplicity – Despite its rich flavor profile, cleanup is minimal
• Filling enough to be a complete meal – Especially when served with a simple side salad and crusty bread

KEY INGREDIENTS BREAKDOWN

Russet Potatoes – These starchy potatoes break down beautifully when cooked, creating that perfect creamy texture we’re looking for. Their high starch content is essential for thickening the soup naturally.

Bacon – Thick-cut bacon provides both crispy garnish and flavorful drippings that become the foundation of the soup. The smoky depth it adds is irreplaceable.

Yellow Onion – Sautéed slowly in bacon fat, the onion provides a sweet backbone that balances the richness of the dairy components.

Half and Half – This perfect middle ground between milk and cream adds silkiness without making the soup too heavy or rich to enjoy as a main course.

Sour Cream – The subtle tanginess cuts through the richness and adds that classic loaded baked potato flavor that makes this soup instantly recognizable.

Cheddar Cheese – Use sharp cheddar for the best flavor impact. Shredding from a block (rather than pre-shredded) ensures smoother melting and better texture.

Chives – These add a fresh, mild onion note that brightens each spoonful and provide that classic baked potato finish.

VARIATIONS + SUBSTITUTIONS

Make It Vegetarian: Replace chicken broth with vegetable broth and use smoked paprika or liquid smoke to replace the bacon’s smoky flavor profile.

Dairy-Free Option: Coconut milk (the canned variety) makes a surprisingly good substitute for half and half, while dairy-free sour cream alternatives work well too.

Protein Additions: Add shredded rotisserie chicken or ham for extra protein and flavor dimension.

Veggie Boosts: Fold in steamed broccoli florets, roasted corn kernels, or sautéed mushrooms for added texture and nutrition.

Lower-Carb Version: Replace half the potatoes with cauliflower that’s been boiled until very tender.

Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce for gentle heat that cuts through the richness.

STEP BY STEP SUMMARY INSTRUCTIONS

Prep Your Ingredients First

Before diving in, shred your cheese from a block (it melts so much better than pre-shredded), and let your dairy ingredients come to room temperature. This simple step prevents the dairy from “shocking” when added to the hot soup base, resulting in a smoother texture.

Create Your Flavor Base

Cut your bacon into pieces with kitchen shears, so much easier than trying to chop it raw with a knife! As the bacon cooks, it releases flavorful fat that will become the foundation of your soup. Don’t rush this step by cooking on high heat; low and slow renders the fat properly without burning.

Prepare the Potatoes Properly

While your bacon cooks, peel and cube your potatoes uniformly for even cooking. The gentle boiling with salt not only seasons the potatoes from within but ensures they’ll be tender enough to partially mash, creating different textures throughout your soup.

Build Layers of Flavor

Sautéing the onions in bacon drippings rather than plain oil infuses them with that wonderful smoky essence. When adding the garlic and butter, watch carefully, garlic can burn in seconds and become bitter.

Create the Perfect Base

The flour needs that full minute of cooking to prevent any raw flour taste in your finished soup. When adding liquids, go slowly, especially with the half and half, to prevent lumps from forming. Those browned bits from the bacon at the bottom of your pot? They’re flavor gold, so make sure to scrape them up!

Add Dairy With Care

The soup should be hot but not boiling when you add the sour cream and cheese. Too much heat can cause dairy to separate, creating a grainy texture. This is why removing the pot from heat before these additions is crucial.

Final Touches Make All the Difference

While blending is optional, it creates that silky restaurant-quality texture most people love. If you prefer a more rustic soup with chunks of potato, a partial blend gives you the best of both worlds.

A FEW HELPFUL TIPS

• Temperature matters for cheese – If your soup base is too hot when adding cheese, it can separate and become grainy rather than melting smoothly
• Don’t skip the room temperature dairy – Cold sour cream going into hot soup can curdle; letting it warm up prevents this
• Control the thickness – For a thinner soup, add more broth; for thicker, use slightly more potatoes or let it reduce longer
• Season in stages – Add salt as you go rather than all at once, especially since both the bacon and cheese add saltiness
• Let it rest – Like many soups, the flavor improves after sitting for 15-20 minutes before serving

THE SECRET TO RESTAURANT-QUALITY POTATO SOUP

What separates good potato soup from great potato soup is texture management. Professional chefs often use a technique called “double cooking” the potatoes, first boiling them to perfect tenderness, then incorporating them into the soup base where they continue to release starch slowly, creating that silky mouthfeel without becoming gluey.

Another restaurant secret? Layering the garnishes rather than stirring everything together. This creates pockets of flavor that make each spoonful slightly different and more interesting. Try adding most of your bacon and cheese into the soup, but save some to sprinkle on top just before serving.

WHY RUSSET POTATOES MAKE THE DIFFERENCE

While many potato varieties work in soup, russets create that distinctive baked potato flavor and texture. Their high starch content breaks down during cooking, naturally thickening the soup without needing excessive flour or cornstarch. The result is a soup with body that still feels light on the palate, rather than heavy or pasty.

The trick is finding the perfect balance between mashing some potatoes (for thickness) while leaving some pieces intact (for texture). This creates a more interesting eating experience than completely puréed soups.

SERVING SUGGESTIONS + PAIRINGS

Perfect Bread Pairings: Serve with warm sourdough bread, homemade garlic bread, or flaky buttermilk biscuits for dipping.

Salad Companions: A crisp green salad with vinaigrette dressing provides refreshing contrast to the creamy soup.

Sandwich Matchups: A half sandwich (especially grilled cheese) turns this soup into a hearty lunch combination.

Wine Pairing: A buttery Chardonnay or crisp Sauvignon Blanc complements the creamy texture wonderfully.

Beer Option: A medium-bodied amber ale or lager works beautifully with the bacon and cheese flavors.

Extra Toppings Bar: Set out extra toppings like crispy onions, roasted garlic, or different cheese options so everyone can customize their bowl.

STORAGE, REHEATING, AND FREEZING TIPS

Refrigerator Storage: This soup keeps beautifully for up to 4 days in an airtight container. The flavor actually improves overnight as the ingredients meld together.

Reheating Best Practices: Reheat gently over medium-low heat, stirring occasionally. Add a splash of broth if it’s thickened too much in storage. Microwaving works too, use medium power and stir halfway through.

Freezing Guidelines: While you can freeze this soup, be aware that dairy-heavy soups can sometimes separate when thawed. Freeze without the sour cream and cheese, then add those fresh when reheating for best results. Freeze in portions for up to 2 months.

Make-Ahead Strategy: For entertaining, make the soup base a day ahead but add the final dairy elements when reheating just before serving.

FAQ

Can I make this soup in a slow cooker?

Yes! Cook the bacon and sauté the onions and garlic as directed, then transfer to a slow cooker with the remaining ingredients except the sour cream and cheese. Cook on low for 6-7 hours or high for 3-4 hours. Add the dairy elements in the last 30 minutes.

My soup is too thick/thin. How can I fix it?

For too thick, simply add more broth or a splash of half and half until reaching your desired consistency. If too thin, make a slurry with 1 tablespoon each of flour and cold water, then stir into the simmering soup.

Can I use leftover baked potatoes instead of boiling them?

Absolutely! This is actually a fantastic shortcut. Simply scoop out the flesh from 4-5 leftover baked potatoes and add them when the recipe calls for the mashed boiled potatoes.

Is it necessary to peel the potatoes?

While the recipe calls for peeled potatoes for the smoothest texture, leaving the skins on adds nutrition and rustic texture. Just be sure to scrub them thoroughly first.

Enjoying This Baked Potato Soup

Every time I make this baked potato soup, it reminds me why the simplest meals are often the ones people remember. It’s not just the crispy bacon or that perfectly creamy spoonful, it’s the way everyone gathers around for seconds without hesitation. Whether you’re feeding a crowd or settling in for a quiet night at home, this soup brings that unmistakable sense of comfort to the table. No frills, no fuss, just good food that speaks for itself.

Baked Potato Soup That’s All Comfort, No Compromise

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This Baked Potato Soup takes everything good, crispy bacon, shredded cheddar, tangy sour cream, and buttery-soft potatoes, and stirs it into one creamy, dreamy pot of comfort. It’s rich without being heavy, familiar but somehow better, and ridiculously easy to make.

• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

4 large russet potatoes (about 2 pounds)

3/4 teaspoon kosher salt

6 slices thick-cut bacon

1 large yellow onion, diced

3 cloves garlic, finely minced

2 tablespoons unsalted butter

1/4 cup all-purpose flour

3 1/2 cups chicken broth

2 cups half and half

3/4 cup sour cream

1/2 teaspoon freshly ground black pepper

2 cups shredded cheddar cheese

1/8 cup finely diced fresh chives

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Instructions

1. Shred the cheese from a block for best meltiness, then measure out the sour cream and half and half. Let all three sit at room temperature so they incorporate smoothly later, no cold clumps here.
2. Cut your bacon into 1-inch pieces using kitchen shears (so much easier than a knife) and add them to a large pot over low heat. Don’t rush this, let the fat render slowly. They’ll crowd each other at first, but as they cook, they’ll crisp up beautifully. Once golden and crisp, remove with a slotted spoon and set aside. Leave about 2 tablespoons of that glorious bacon drippings in the pot.
3. While the bacon cooks, peel and cube the potatoes into roughly 1-inch chunks. Add them to a stockpot and cover with water by about an inch. Toss in the salt and bring to a gentle boil. Cook for about 20 minutes or until the potatoes are super fork-tender. Drain and lightly mash, don’t overwork them, a little texture is a good thing here. Set aside.
4. Back in your bacon pot, add the diced onion to the reserved drippings and sauté over medium heat until softened, about 5 minutes. Add in the garlic and a tablespoon of butter. Stir gently and cook for another minute until fragrant.
5. Sprinkle in the flour and whisk it into the fat, cooking for a full minute to remove any raw flour taste. This roux is the secret to a thick, velvety base.
6. Slowly whisk in the chicken broth, scraping up any golden bits from the bottom, those are packed with flavor. Then gradually pour in the half and half. Bring everything to a gentle boil, then reduce the heat to maintain a steady simmer.
7. Stir in the mashed potatoes, followed by the sour cream and freshly ground black pepper. Taste and adjust seasoning if needed.
8. Remove from heat. For a luxuriously smooth soup, blend with an immersion blender, or transfer it carefully to a blender in batches. If you like a little rustic texture, skip this step or just blend half.
9. Finally, with the heat off, slowly add in the shredded cheese a handful at a time, stirring gently between additions. Make sure the soup isn’t piping hot when you add the cheese, warm is good, too hot and it might seize up instead of melting creamy.
10. Ladle into bowls and finish with crispy bacon and a sprinkle of fresh chives. It’s comfort food at its most charming, simple, rich, and a little bit refined.

Equipment

Dutch Oven Pot

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Measuring Cups & Spoons Set

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Wooden Cooking Spoons

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Notes

• Cheese Choices: I’ve found Cracker Barrel Sharp Yellow Cheese works wonderfully in this recipe, it has that perfect balance of flavor and melts into the most luxurious texture. Remember that aged or crystallized cheeses might be delicious on their own, but they simply won’t create that silky smooth finish we’re looking for in this soup.
• Skip the Pre-Shredded Shortcuts: Taking an extra minute to grate your cheese from a block makes all the difference. Those convenient bags of pre-shredded cheese contain cellulose (an anti-caking powder) that prevents the cheese from melting properly, leaving you with a slightly grainy texture instead of that velvety smoothness.
• A Simple Dairy Swap: If half and half isn’t in your refrigerator, regular milk works beautifully too. Your soup won’t be quite as rich, but it’s still delicious. Here’s a little trick I’ve learned over the years: warm your milk in the microwave for about 45 seconds before adding it to the hot soup base – this prevents that disappointing curdling that can happen when cold dairy meets hot liquid.

• Author: Jennifer West
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stove
• Cuisine: American

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

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