The Best Homemade Baked Potato Soup Recipe
What You’ll Love About This Recipe
Creamy, comforting, and packed with flavor, this homemade baked potato soup is a cozy meal you’ll crave all season long. It’s easy to make with simple ingredients, yet tastes like it came straight from a restaurant.
- Rich and creamy texture—thanks to a blend of potatoes, cheese, and a touch of cream, every spoonful feels indulgent.
- Customizable toppings—load it up with bacon, chives, or extra cheese to make it your own.
- Perfect for leftovers—it reheats beautifully, so you can enjoy it for lunch or dinner the next day.
Recipe
Nothing beats a warm bowl of homemade baked potato soup on a chilly day. This creamy, comforting soup is packed with the flavors of baked potatoes, cheese, and bacon, making it a hearty and satisfying meal.
Ingredients
- 4 large russet potatoes, baked and cooled
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- Chopped green onions (for garnish)
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the grease in the pot.
- Add onion and garlic to the pot and sauté until softened, about 3 minutes.
- Stir in butter and flour, cooking for 1 minute to form a roux.
- Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer.
- Scoop out the potato flesh and add it to the soup, mashing slightly with a spoon.
- Stir in cheddar cheese, sour cream, salt, pepper, and thyme. Simmer for 10 minutes.
- Serve hot, topped with bacon, extra cheese, and green onions.
Notes
- For a smoother texture, blend half the soup before adding toppings.
- Leftovers can be stored in the fridge for up to 3 days.
Equipment
- Large pot
- Whisk
- Wooden spoon
Time
- Prep time: 15 minutes
- Cooking time: 25 minutes
Cuisine
American
Serving
4-6 servings
Nutrition
This hearty baked potato soup is packed with nutrients and flavor. Here’s the breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 45 mg |
| Sodium | 680 mg |
| Total Carbs | 28 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 12 g |
What To Serve With It
I love serving my baked potato soup with crusty bread, like a warm baguette or garlic toast, because it’s perfect for soaking up every last bit. A fresh salad with crisp greens and a tangy dressing adds a nice crunch, balancing the soup’s creaminess. Trust me, these pairings make the meal feel complete without stealing the spotlight.
Crusty Bread Options
When you’re diving into a creamy bowl of baked potato soup, a crusty piece of bread on the side isn’t just an afterthought—it’s the perfect partner for soaking up every last bite. I love tearing into a warm, buttery slice of garlic bread, its crisp edges giving way to a soft center that pairs perfectly with the soup’s richness. A sourdough loaf is another favorite, with its tangy flavor and chewy crust adding just the right contrast. Whether toasted or fresh, these breads turn a simple meal into something special, making every spoonful even more satisfying.
Fresh Salad Pairings
Though baked potato soup is hearty on its own, a fresh salad can brighten up the meal with crisp textures and zesty flavors. I love pairing it with a simple mix of leaf varieties like romaine, spinach, or butter lettuce—their lightness balances the soup’s richness. Toss in cherry tomatoes, cucumber, and a sprinkle of red onion for extra crunch. For salad dressings, I go for tangy vinaigrettes, like lemon-Dijon or balsamic, to cut through the creaminess. A Caesar salad works too, but keep it light—no need to overdo it. Trust me, this combo’s a winner!
