This Baked Potato Soup recipe is thick, creamy, and loaded with tender potatoes, crispy bacon, cheddar cheese, sour cream, and chives. It’s an easy, comforting soup with all the delicious flavors of a loaded baked potato!

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

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

Baked Potato Soup

If there’s one soup recipe that deserves a permanent spot in your recipe collection, it’s this one! This Baked Potato Soup recipe is the ultimate comfort food, and it’s definitely one of my favorite soup recipes. (And I’m very critical when it comes to my soups!)

Why You’ll Love This Recipe

  • The BEST Flavor: Crispy bacon, savory bacon drippings, garlic, and sharp cheddar cheese all create an incredibly flavorful soup.
  • Thick and Creamy: Tender russet potatoes give this soup a rich, satisfying texture. You can leave it slightly chunky or blend it until smooth!
  • All Your Favorite Toppings: Load it up with crispy bacon, shredded cheddar cheese, sour cream, and fresh chives for the ultimate comfort food.
  • Easy to Customize: I’ve included simple substitutions, make-ahead tips, and helpful tricks for getting the perfect consistency every time!

How to Make It

See recipe card for ingredient quantities and full instructions.

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 20 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 2 tbsps. 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.

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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 and stir until combined. Add the bacon and chives and serve!

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

Frequently Asked Questions

What are the best potatoes for baked potato soup?

  • Russet potatoes are my favorite choice for this recipe! Their high starch content makes them ideal for creating a thick, creamy consistency. I cook them separately and gently mash them before adding them to the soup.

How do you thicken baked potato soup?

  • This recipe gets its thick consistency from a combination of flour, tender mashed potatoes, and half and half. The soup will continue to thicken as it stands. For an even smoother texture, you can use an immersion blender, but avoid overblending the potatoes, which can make them gluey.

Can I use milk instead of half and half?

  • Yes! Whole milk can be used instead of half and half for a lighter consistency. The soup won’t be quite as thick or rich, but it will still be delicious. Warm the milk slightly before adding it and avoid boiling the soup once the dairy is incorporated.

Can you freeze baked potato soup?

  • Yes, this soup can be frozen in an airtight container for up to 3 months. Keep in mind that dairy-based soups may separate slightly after freezing. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally to help restore the creamy consistency.

Pro Tips 

  • Best Cheese: Cracker Barrel Sharp Yellow Cheddar is my favorite for this recipe! It has great flavor and melts beautifully. Choose a cheddar with a smooth, slightly soft consistency, as very aged or crystallized cheeses don’t melt as smoothly.
  • Shred the Cheese Fresh: Avoid bagged shredded cheese, which often contains anti-caking ingredients that can prevent it from melting as smoothly. Shredding it from a block gives you the best results.
  • Half and Half Substitute: Whole milk can be used instead of half and half, although the soup won’t be quite as thick or creamy. Warm the milk slightly before adding it, and avoid boiling the soup once it’s incorporated to help prevent curdling.
  • Sour Cream Substitute: Plain Greek yogurt can be used instead of sour cream for a similar tangy flavor. Full-fat Greek yogurt works best, and it should be stirred in over low heat to prevent curdling.
  • Cook the Potatoes Separately: Boiling the potatoes in water while the bacon cooks saves time and removes some excess starch, which helps to prevent the soup from becoming gluey. This also makes it easier to control their texture before adding them to the soup.
  • For a Smoother Soup: Use an immersion blender to blend the soup to your desired consistency. Use short pulses and avoid overblending, which can make potatoes gummy. The soup may appear thinner initially but will continue to thicken as it stands.
  • Find this Recipe in my Cookbook: You can also find this on page 36 of The Cozy Cookbook!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat leftovers in a saucepan over low heat, stirring occasionally until heated through. Add a splash of milk or chicken broth as needed to thin the consistency. Avoid boiling, as high heat can cause the dairy to separate.

A white bowl with a spoon scooping up baked potato soup topped with bacon and chives.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4.5 Quart Dutch Oven– This is the perfect size for this soup and it conducts heat well!
  • Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
  • Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
  • Soup Bowls –(I love these!)
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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.

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

Baked Potato Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
4.98 from 155 ratings
Servings: 8 people
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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

US Customary - Metric
  • 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 tablespoons butter
  • ¼ cup flour
  • 3 ½ cups chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 tablespoons chives, finely diced

Instructions

Prep Work

  • Shred the cheese from a block and 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 soup pot and with 1 inch of water. Add the salt and boil gently for 20 to 25 minutes, or until very fork tender. Drain, then gently mash. Set aside.
  • Add the onions to the pot with the bacon drippings and cook until softened, about 5 minutes. Add garlic and butter and cook 1 more minute.
  • Add the flour and stir for 1-2 minutes 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 stir in the half and half. Bring to a boil, then reduce to a simmer.
  • Stir in the potatoes followed by 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 can become grainy.
  • Garnish with chives and bacon and serve! Note that the soup will continue to thicken upon standing.

Notes

PRO Tips:
  • Best Cheese: Cracker Barrel Sharp Yellow Cheddar is my favorite for this recipe! It has great flavor and melts beautifully. Choose a cheddar with a smooth, slightly soft consistency, as very aged or crystallized cheeses don't melt as smoothly.
  • Shred the Cheese Fresh: Avoid bagged shredded cheese, which often contains anti-caking ingredients that can prevent it from melting as smoothly. Shredding it from a block gives you the best results.
  • Half and Half Substitute: Whole milk can be used instead of half and half, although the soup won't be quite as thick or creamy. Warm the milk slightly before adding it, and avoid boiling the soup once it's incorporated to help prevent curdling.
  • Sour Cream Substitute: Plain Greek yogurt can be used instead of sour cream for a similar tangy flavor. Full-fat Greek yogurt works best, and it should be stirred in over low heat to prevent curdling.
  • Cook the Potatoes Separately: Boiling the potatoes in water while the bacon cooks saves time and removes some excess starch, which helps to prevent the soup from becoming gluey. This also makes it easier to control their texture before adding them to the soup.
  • For a Smoother Soup: Use an immersion blender to blend the soup to your desired consistency. Use short pulses and avoid overblending, which can make potatoes gummy. The soup may appear thinner initially but will continue to thicken as it stands.
  • Find this Recipe in my Cookbook: You can also find this on page 36 of The Cozy Cookbook!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat leftovers in a saucepan over low heat, stirring occasionally until heated through. Add a splash of milk or chicken broth as needed to thin the consistency. Avoid boiling, as high heat can cause the dairy to separate.
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie