The Cozy Cook

Baked Potato Soup

This Baked Potato Soup has a thick and creamy broth that’s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It’s the ultimate comfort food and so easy to make!

Be sure to try my Cream of Broccoli and Potato Leek Soup recipes next!

A wooden spoon scooping up baked potato soup topped with bacon and chives.

Baked Potato Soup

Welp, this should have been the first recipe that I ever made on the blog. It’s the ultimate comfort food, and quite possibly my new all-time favorite soup recipe. (And I’m critical when it comes to my soups.)

I love that it encompasses everything that I love about a loaded baked potato. Bacon, chives, cheese, butter, the works.

I have some handy PRO Tips that you’ll want to check out too, but first take a look at the ingredients and watch how easy it is to make.

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • 4 large russet potatoes, equal to 2 lbs.
  • ¾ teaspoon salt
  • 6 slices thick cut bacon
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 Tablespoon butter
  • ¼ cup flour
  • 3 cups chicken broth- try my chicken stock recipe, it’s perfect for soups.
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese- this is my brand of choice.
  • 1/8 cup chives, finely diced

How to Make It

Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 10 minutes or until fork tender. 

Uncooked bacon in a pot next to uncooked diced potatoes in a pot.

Drain the potatoes. Gently mash and set aside. 

Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute. 

Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.

Mashed potatoes in a pot next to a pot with cooked diced onions and garlic.

Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.

A soup pot with creamy broth for baked potato soup next to a pot with mashed potatoes being added to the broth.

Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)

Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.

Adding shredded chicken to broth, next to a pot filled with baked potato soup with chives and bacon.

Pro Tips for Baked Potato Soup

  • Avoid using extra sharp or aged cheese, stick to mild or sharp orange cheddar if possible. Heluva Sharp Cheddar Cheese is my brand of choice as it has great flavor and melts smoothly.
  • Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
  • Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
  • Plain Greek Yogurt can be used instead of sour cream.
  • Unsalted butter and reduced sodium chicken broth may be used for lower sodium content.
  • Cook the potatoes separately in water instead of in the soup. It’s not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.
  • If preferred, you can use an immersion blender to further blend the soup. It will appear thinner at first, but will continue to thicken upon standing. (Get one on Amazon here.)

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Try These Next

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A close up view of a spoon and a white bowl with thick and creamy baked potato soup.

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Close up view of a spoon scooping up creamy baked potato soup topped with bacon and chives.

Baked Potato Soup

5 from 24 votes
This Baked Potato Soup has a thick and creamy broth that's loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It's the ultimate comfort food and so easy to make!

Ingredients

  • 4 large russet potatoes, equal to 2 lbs.
  • ¾ teaspoon salt
  • 6 slices thick cut bacon
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 Tablespoon butter
  • ¼ cup flour
  • 3 cups Chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/8 cup chives, finely diced

Instructions

Prep Work

  • Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.

Cooking Instructions

  • Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
  • While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 minutes or until fork tender. Drain, then gently mash. Set aside.
  • Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
  • Add garlic and butter and cook 1 more minute.
  • Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
  • Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
  • Slowly add the half and half. Bring to a boil, then reduce to a simmer.
  • Stir in the potatoes, then mix in the sour cream, and pepper.
  • Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
  • Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
  • Garnish with green onions and bacon, serve!

Video

Notes

PRO Tips:
Avoid using extra sharp or aged cheese, stick to mild or sharp cheddar. Heluva Sharp Cheddar Cheese is my brand of choice as it has great flavor and melts smoothly.

Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.

Plain Greek Yogurt can be used instead of sour cream.

Unsalted butter and reduced sodium chicken broth may be used for lower sodium content.

Cook the potatoes separately in water instead of in the soup. It's not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.

This recipe makes about 2.5 quarts of soup, or 10 cups. Each serving is just over a cup.

Nutrition

Calories: 482kcal, Carbohydrates: 28g, Protein: 16g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 89mg, Sodium: 968mg, Potassium: 729mg, Fiber: 2g, Sugar: 2g, Vitamin A: 756IU, Vitamin C: 15mg, Calcium: 317mg, Iron: 2mg

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Recipe Rating




59 comments on “Baked Potato Soup”

  1. This was a huge hit with the family – even with a couple tweaks!
    My daughter is living with us right now and has celiac disease and is a vegetarian which makes finding recipes that we can all enjoy a challenge. I used gluten free 1-1 flour which worked just fine. I also used 1 cup half and half (that’s all I had) and 1 cup of oat milk and cooked up the bacon on the side for those of us who wanted to sprinkle it on top.
    It was a huge hit and I will definitely make this again!

  2. This is the 2nd soup recipe I made of yours. They are delicious!! This potato soup and your Italian wedding soup (I do use ground chicken instead of the beef/pork combo) have become a staple in our house. Thank you!!

    • Thanks so much Heather, I’m so happy you’re enjoying the soup recipes!😃❤️ I’ve been in serious soup mode over here. I’m actually cooking creamy tomato soup right now! Thanks for the review!!!

  3. Looks like a nice recipe and some great pro tips however I would call this a Potato Soup not Baked Potato Soup. I do have a Baked Potato Soup recipe I use regularly but it actually uses the insides of the potato as well as some boiled potatoes. Using true baked potatoes does effectively change the texture and flavor of the soup. Thanks for sharing.

    • Hi Tammy! I totally get where you’re saying, I decided to boil the potatoes instead of baking them in order to rid the potatoes of excess starch, which can create a ‘gluey’ consistency, especially if an immersion blender is used. (Potato Soup would work as a title but since this has the elements of a baked potato with the sour cream and bacon, I stuck with Baked Potato Soup.) ❤️

  4. So good, we loved it. I did modify it to our tastes a bit, but I will be making this often!

    • Hey Tennille! I am so happy to hear that you enjoyed it! This is definitely one of my favorite soups. Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  5. This soup was so simple to prepare.  It was absolutely delicious!  Note:  I didn’t mash the potatoes, I simply left them chunky.

  6. Followed the recipe to a T and it came out great. Very good!

  7. I’m a hudge potato soup fan, I made this soup for a quick dinner meal, It was amazing good. Its a must try recipe. Won’t be disappointed. Thanks for posting your recipe, love,love,love.

  8. Delicious! I’m happy with any recipe by husband likes, and this is one of them. I did need to make extra bacon though for garnish. Too yummy to not have lots! 

  9. Delicious!! I read the reviews and baked my potatoes instead of boiling them. I also used the skins for potato skins as a side.

     I highly recommend this recipe because the flavor of the soup is spot on…not too cheesy and not too bland. 

  10. Easy fast no fail recipe. Fantastic flavor. I add the cheese to the bowls with chives bacon chips and a little sour cream. Loaded potato soup yummy.

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