Baked Potato Soup Recipe

If you’re searching for the warmest, most soul-soothing bowl on a chilly day, look no further than Baked Potato Soup. Think of all the best parts of a fully loaded baked potato—cheddar, turkey bacon, sour cream, and chives—cozying up together in a creamy, crave-worthy soup. Each spoonful is rich and comforting, balancing hearty potatoes with pops of smoky turkey bacon, melty cheese, and that unmistakable tang of sour cream. Whether you’re making it for a weeknight dinner or a relaxed family get-together, this classic is one you’ll want to revisit all season long.

Ingredients You’ll Need

This Baked Potato Soup might sound indulgent, but it keeps things simple and satisfying with everyday ingredients you probably already have. Every element in the list has a specific job—creating that signature creamy texture, deep flavor, and irresistible cheesy finish.

• Russet potatoes: These are the foundation—fluffy and hearty, they give your soup that classic baked potato feel.
• Salt: Essential for seasoning the potatoes as they cook, so every bite is flavorful from the start.
• Thick cut turkey bacon: The smoky, crispy topping your bowl deserves, plus its drippings add savory depth to the base.
• Yellow onion: Brings aromatic sweetness and complexity to the soup, softening as it cooks.
• Garlic: Adds a gentle but unmistakable kick, infusing each spoonful with warmth.
• Butter: Helps sauté the veggies and builds the foundation for a luscious roux.
• Flour: The secret to a thick, creamy texture—no watery soups allowed here!
• Chicken broth: Offers a savory backbone, keeping everything light yet full of flavor.
• Half and half: Brings the creaminess, giving your soup that indulgent, silky finish.
• Sour cream: For that tangy, rich note that makes baked potato soup truly memorable.
• Pepper: Adds a subtle bite, balancing the richness of the soup base.
• Shredded cheddar cheese: Melts right in for a perfectly gooey, cheesy soup.
• Chives: The classic, vibrant green garnish that brings brightness and a light onion flavor.

How to Make Baked Potato Soup

Step 1: Prepare Your Ingredients

Start by grating the cheddar cheese from a block (it melts better!), measuring out your half and half and sour cream, and letting them sit out at room temperature. This helps everything blend seamlessly into your soup for the creamiest results.

Step 2: Crisp Up the turkey Bacon

Grab your kitchen shears and snip the turkey bacon into 1-inch pieces. Cook it slowly in a large pot—the low heat lets all the fat render out and the turkey bacon crisp up without burning. Once the turkey bacon is golden and crackling, scoop it out and set it aside, but leave a couple tablespoons of those delicious drippings for the next step.

Step 3: Boil and Mash the Potatoes

While the turkey bacon is sizzling, peel and chop your potatoes into 1-inch cubes. Simmer them in a separate pot with salted water until they’re very fork-tender (about 20 minutes), then drain and gently mash. Don’t turn them into paste; a bit of texture is your friend in baked potato soup.

Step 4: Build the Flavor Base

Using your original turkey bacon pot, sauté diced onion in the leftover drippings until it’s soft and translucent, about 5 minutes. Toss in the garlic and butter, and cook for a minute more to let the flavors bloom.

Step 5: Thicken Things Up

Sprinkle in the flour and stir continuously for a full minute. This makes a quick roux that helps your soup stay creamy and rich, never runny. Not rushing this step is the key to getting rid of that raw flour taste.

Step 6: Add Broth and Dairy

Pour in the chicken broth, scraping up any savory browned bits (that’s pure flavor!). Then slowly add in the half and half, bring the soup up to a gentle boil, and then let it simmer. This is when your kitchen will really start to smell amazing.

Step 7: Potatoes, Sour Cream, and Pepper

Stir in the mashed potatoes, blending them right into the soup base. Follow with sour cream and a dash of pepper for tang and warmth. Stir well to make everything smooth and creamy.

Step 8: Blend for Creaminess (Optional)

If you like a super silky texture, now’s the time to use an immersion blender (or transfer to a countertop blender in batches) to purée the soup. Blend as much or as little as you want—some like it smooth, others prefer a few chunks for texture.

Step 9: Add the Cheese

Sprinkle in the cheddar cheese gradually, stirring after each handful. Make sure the soup isn’t boiling hot at this point, or the cheese could separate instead of melting into dreamy, stretchy goodness.

Step 10: Finish and Serve

Ladle your baked potato soup into bowls, top with crumbled turkey bacon and chopped chives, and dive in! The soup will continue to thicken as it sits, so if you like it thinner, add a splash more broth before serving.

How to Serve Baked Potato Soup

Garnishes

No bowl of baked potato soup is complete without the classic toppings. I always pile mine high with crisp turkey bacon, a sprinkle of extra cheddar, fresh chives, and sometimes even a dollop of sour cream for that over-the-top “loaded” feel. The contrast of creamy soup and salty, crunchy toppings is what makes each bite irresistible.

Side Dishes

This soup could shine as a meal all by itself, but if you’d like to round things out, pair it with a crisp green salad, toasted crusty bread, or a quick homemade biscuit. For a lighter meal, a platter of raw veggies or a tangy slaw is a refreshing counterpoint to all the richness.

Creative Ways to Present

Want to get playful? Serve baked potato soup in small bread bowls for a dramatic (and edible!) touch, or portion it into tiny mugs for an appetizer at your next dinner party. You can even set up a “topping bar” for guests to customize their bowls—think extra turkey bacon, jalapeños, hot sauce, or diced scallions.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra baked potato soup, let it cool to room temperature before transferring to airtight containers. It keeps beautifully in the fridge for up to four days—just give it a good stir before reheating, as it thickens as it chills.

Freezing

Baked potato soup can be frozen, but because of the dairy, the texture may change slightly after thawing (it might get a little grainy). Freeze in individual portions and thaw overnight in the fridge for the best results. A quick blend after reheating can help restore smoothness.

Reheating

Gently reheat your soup on the stove over low heat, stirring often. If it’s too thick, add a splash of broth or half and half to loosen it up. Avoid boiling—it can make the dairy separate and the soup lose its creamy consistency.

FAQs

Can I make baked potato soup vegetarian?

Absolutely! Simply skip the turkey bacon and use vegetable broth instead of chicken broth. You can amp up the smoky flavor by adding a pinch of smoked paprika or top the soup with crispy fried shallots for crunch.

What if I don’t have an immersion blender?

No worries—you can blend your soup in batches using a countertop blender. Just let the soup cool slightly before blending, and never fill the blender more than halfway to avoid spills.

Can I use other kinds of potatoes?

The best baked potato soup starts with russet potatoes due to their fluffy texture, but Yukon Golds also work for a naturally creamy result. Just keep in mind that different potatoes will subtly affect the soup’s consistency.

How can I make the soup gluten-free?

Swap the flour for a gluten-free all-purpose flour blend, or use cornstarch. Simply dissolve a tablespoon of cornstarch in cold broth and stir it into the soup to thicken as needed.

What can I prep in advance for faster assembly?

You can cook the turkey bacon and chop the onions ahead of time, and even boil and mash the potatoes the day before. Store all components separately in the fridge so assembling your baked potato soup is a breeze on busy nights.

Final Thoughts

Few things say comfort quite like a steaming bowl of baked potato soup, loaded with all your favorite fixings. It’s classic, crowd-pleasing, and even better as leftovers the next day. Give it a try—and don’t forget to make it your own with those extra-special toppings!

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