There’s nothing quite like wrapping your hands around a warm bowl of baked potato soup when the weather turns chilly. This creamy, dreamy soup has been my go-to comfort food for years – ever since my grandma first showed me how to turn simple russet potatoes into something magical. The secret? Baking the potatoes first to bring out their natural sweetness, then blending them with just enough butter, milk, and cheese to create that velvety texture we all crave.

I still remember coming home from school to find Mom stirring a pot of this soup on the stove, the kitchen filled with that irresistible aroma of potatoes and bacon. Now I make it for my own family whenever we need a little extra coziness, especially during those crisp fall evenings. It’s the kind of recipe that feels like a hug in a bowl – simple enough for weeknights but special enough to serve to guests.

Why You’ll Love This Baked Potato Soup

This isn’t just any potato soup – it’s like eating a loaded baked potato in creamy, dreamy soup form. Here’s why it’s become my absolute favorite:

Creamy perfection: That velvety texture comes from real baked potatoes and just the right amount of cheese and cream
Comfort in a bowl: Warm, hearty, and filling – basically a hug for your taste buds on cold days
Easy peasy: If you can bake a potato and stir a pot, you can make this soup (promise!)
Top it your way: Bacon, extra cheese, chives – make it as simple or loaded as you like
Leftover magic: Tastes even better the next day (if it lasts that long!)

Trust me, once you try this version, you’ll never go back to canned soup again!

Ingredients for Baked Potato Soup

Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple stuff you probably already have:

4 large russet potatoes – These are the perfect baking potatoes with that fluffy interior we want
1/2 cup (1 stick) unsalted butter – Trust me, salted butter makes it too salty
1/2 cup all-purpose flour – This helps thicken our soup beautifully
4 cups whole milk – The higher fat content makes it extra creamy
1 cup heavy cream – Because why not go all out?
1 cup shredded sharp cheddar cheese – Freshly grated melts better than pre-shredded
1/2 cup sour cream – Adds that signature tang
6 slices cooked bacon, crumbled – Cook it crispy for maximum flavor
1/2 teaspoon salt – Start with this, you can always add more
1/4 teaspoon black pepper – Freshly cracked if you’ve got it
2 green onions, chopped – For that fresh pop of color and flavor

See? Nothing fancy – just good, honest ingredients that come together into something magical!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this soup! Just grab:

A large pot (I use my trusty 5-quart Dutch oven)
A baking sheet for roasting those potatoes to perfection
A whisk – essential for that smooth, lump-free roux
Measuring cups and spoons (eyeballing works, but measurements matter here)
A wooden spoon for stirring (or your favorite soup spoon!)

That’s it! Now let’s get cooking.

How to Make Baked Potato Soup

Ready to make the coziest soup ever? Follow these simple steps, and you’ll have a pot of creamy baked potato soup in no time. Trust me, it’s easier than you think!

Step 1: Bake and Prep the Potatoes

First, preheat your oven to 400°F (200°C). Scrub those russet potatoes clean – no need to peel them! Poke a few holes in each potato with a fork (so they don’t explode – yikes!), then bake them directly on the oven rack for 45-50 minutes. You’ll know they’re done when a fork slides in easily. Let them cool just enough to handle, then cut them in half and scoop out the fluffy flesh. Be careful not to over-bake them, or they’ll dry out – we want that perfect, creamy texture!

Step 2: Make the Roux

In your large pot, melt the butter over medium heat. Once it’s melted and bubbling slightly, whisk in the flour. Keep whisking for about 2-3 minutes until it turns a light golden color. This is your roux, and it’s the secret to thickening the soup. Don’t walk away – it can burn quickly! You’ll know it’s ready when it smells slightly nutty.

Step 3: Add Liquids and Thicken

Now, slowly pour in the milk and cream, whisking constantly. This gradual addition is key to avoiding lumps – nobody wants a lumpy soup! Keep whisking until the mixture thickens and starts to bubble gently. It should coat the back of a spoon nicely. This usually takes about 5-7 minutes. Patience pays off here!

Step 4: Combine and Simmer

Time to bring it all together! Add the potato flesh, shredded cheese, sour cream, salt, and pepper to the pot. Stir everything until it’s smooth and creamy. Let it simmer on low heat for about 10 minutes, stirring occasionally. This step lets all the flavors meld together beautifully. Taste and adjust the seasoning if needed – sometimes I add an extra pinch of salt or pepper at this point.

And there you have it – the creamiest, dreamiest baked potato soup ever! Now, let’s talk toppings…

Tips for the Best Baked Potato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to oh-my-goodness amazing:

Texture matters: Mash about a quarter of the potato flesh before adding it – this creates natural thickness without needing extra flour
Go full-fat: I know, I know – but trust me, whole milk and heavy cream make all the difference in that luxurious texture
Fresh garnishes: Wait to add bacon and green onions until serving – they stay crisp and vibrant
Taste as you go: Potatoes vary in saltiness, so adjust seasoning after everything’s combined

These little touches make my soup taste like it came from a fancy bistro rather than my cozy kitchen!

Serving Suggestions for Baked Potato Soup

Oh, the fun part – dressing up your soup! I love serving mine with:

Crusty bread: A warm baguette or sourdough for dipping (because you’ll want to get every last drop!)
Simple side salad: Something crisp and fresh like arugula with lemon dressing cuts through the richness
The works: Set out extra bacon, cheese, chives, and sour cream so everyone can load up their bowl

For chilly game days, I sometimes serve it in bread bowls – messy but oh-so-worth-it!

Storage and Reheating

Baked Potato Soup Variations

This soup is like your favorite pair of jeans – perfect as-is but fun to dress up sometimes! Here are my favorite ways to mix it up:

Cheese swap: Try pepper jack for a kick or smoky gouda for depth
Roasted garlic: Toss in a few cloves during potato baking – the caramelized flavor is incredible
Lighter option: Use turkey bacon and reduced-fat dairy (still tasty, just not quite as indulgent)
Veggie boost: Stir in sautéed leeks or roasted cauliflower for extra nutrients

Don’t be afraid to play with it – that’s how all the best recipes evolve!

Nutritional Information

Now, let’s be real – this is comfort food, not health food! But since you asked, here’s the scoop (per serving):

Calories: About 420 – consider it fuel for cozying up!
Fat: 28g (16g saturated) – that’s where all the creamy goodness comes from
Protein: 12g – thanks to all that cheese and bacon

Remember, these are estimates – your toppings and potato sizes might change things slightly. Worth every bite though!

Frequently Asked Questions

I get asked about this soup all the time – here are the questions that pop up most often:

“Can I use instant potatoes instead of baking fresh ones?”
Oh honey, no! The magic comes from real baked potatoes – their texture and natural sweetness make all the difference. Instant potatoes turn gluey and just don’t taste right. Trust me, the extra time is worth it!

“Can I freeze baked potato soup?”
I don’t recommend it – dairy-based soups tend to separate when frozen. The texture becomes grainy when thawed. It keeps beautifully in the fridge for 3 days though – just add a splash of milk when reheating.

“How can I make this vegetarian?”
Easy peasy! Just skip the bacon and use vegetable broth instead of chicken broth if you added any. The soup still tastes amazing – maybe add some smoked paprika for that bacony flavor without the meat.

Got more questions? Drop them in the comments – I’m happy to help troubleshoot!

Final Thoughts

There you have it, friends – my absolute favorite baked potato soup recipe that never fails to warm hearts (and bellies)! I’d love to hear how yours turns out – tag me when you make it so I can see your cozy creations. Now go grab those potatoes and get cooking!

For more delicious Thanksgiving ideas, check out our Pinterest board!