50-Minute Easy Baked Potato Soup That Melts Hearts

There’s nothing quite like curling up with a steaming bowl of baked potato soup on a chilly evening—it’s pure comfort in a spoon. I first fell in love with this recipe when my neighbor brought over a pot after a long, rainy day. One bite of that creamy, velvety soup loaded with chunks of tender potatoes, crispy bacon, and melty cheese, and I was hooked. The best part? It’s ridiculously easy to make. Just a handful of simple ingredients and about 30 minutes are all you need for a soup that tastes like it’s been simmering all day. Trust me, once you try this, you’ll never go back to the canned stuff.

Why You’ll Love This Easy Baked Potato Soup

This soup checks all the boxes for a perfect weeknight meal. Here’s why it’s become my go-to recipe:

• Quick & easy – You’ll be eating in under 40 minutes (most of that’s hands-off simmering time!)
• Creamy comfort – That velvety texture from blending just some of the potatoes? Absolute perfection.
• Customizable – Pile on your favorite toppings like extra cheese, chives, or even a dollop of sour cream.
• Leftovers rock – The flavors get even better overnight (if it lasts that long!)
• Pantry-friendly – Uses simple ingredients you probably already have on hand.

Seriously, this soup is like getting a warm hug from your favorite baked potato – but way easier to make!

Ingredients for Easy Baked Potato Soup

Here’s everything you’ll need to make this cozy bowl of comfort (and yes, the bacon is absolutely mandatory in my book!):

• 4 large russet potatoes, baked and peeled (about 2 lbs total)
• 4 cups chicken or vegetable broth (I use low-sodium so I can control the salt)
• 1 cup whole milk – don’t skimp here, it makes the soup extra creamy
• 1/2 cup heavy cream – this is where the magic happens
• 1/2 cup sour cream – full fat for the best texture
• 1/2 cup shredded cheddar cheese – sharp cheddar packs the most flavor
• 4 slices thick-cut bacon, cooked and crumbled (plus extra for garnish!)
• 2 tablespoons butter – real butter only, please
• 1 small yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 teaspoon salt – adjust to taste
• 1/2 teaspoon black pepper – freshly ground if you have it
• 2 green onions, sliced thin for that perfect finishing touch

Ingredient Notes & Substitutions

Don’t stress if you need to make swaps – this soup is super forgiving! Here are my tried-and-true substitutions:

• Vegetarian? Use vegetable broth and skip the bacon (or use mushroom “bacon” for crunch).
• Out of heavy cream? Half-and-half works, but the soup won’t be quite as rich.
• No sour cream? Plain Greek yogurt adds similar tang (just stir it in at the very end).
• Cheese options: Pepper jack adds a nice kick, or smoked gouda for something different.
• Potato shortcut: No time to bake potatoes? Microwave them for 10 minutes instead (pierce skins first!).

One thing I wouldn’t change? The russet potatoes – their fluffy texture makes all the difference!

How to Make Easy Baked Potato Soup

Ready to make the creamiest, dreamiest potato soup? Here’s the step-by-step that never fails me:

1. Sauté the aromatics: Melt butter in a large pot over medium heat. Add the diced onion and cook until translucent (about 3 minutes), then stir in the garlic for just 30 seconds until fragrant. That smell? That’s the sound of flavor being born!
2. Potato time: Chop your baked potatoes into roughly 1-inch chunks (skin on if you like texture) and add them to the pot. I leave some bigger pieces for that perfect bite.
3. Liquid love: Pour in the broth, milk, and heavy cream. Give it a good stir – the liquid should just cover the potatoes. Too thick? Add a splash more broth.
4. Simmer magic: Bring to a gentle bubble, then reduce heat to low and let it cook uncovered for 10 minutes. This is when the flavors really start to get friendly.
5. Blend with care: Use a potato masher or immersion blender to break down about half the potatoes. I do 5-6 pulses – you want creamy with chunks, not baby food! (Stand mixer users: transfer 2 cups to a blender, then return to pot.)
6. Final touches: Stir in sour cream, cheddar, salt, and pepper. Cook just 5 more minutes until the cheese melts into velvety perfection. Taste and adjust seasoning – sometimes I add a pinch more pepper.

That’s it! Ladle into bowls and go wild with toppings. Watch how fast it disappears!

Tips for Perfect Easy Baked Potato Soup

Here are my hard-won secrets for soup success:

• For extra flavor, bake potatoes the night before – chilled potatoes thicken the soup beautifully.
• If soup gets too thick while resting, thin it with warm broth or milk when reheating.
• Don’t boil after adding dairy – keep the heat low to prevent curdling.
• For smoky depth, swap 1/2 cup broth for liquid from canned chipotles in adobo.
• Leftover ham? Dice it up instead of bacon for a new twist.

Serving Suggestions for Easy Baked Potato Soup

This soup is a meal on its own, but I love pairing it with a crusty baguette or garlic bread for dunking. A simple side salad with tangy vinaigrette balances the richness perfectly. And don’t skimp on garnishes—pile on extra cheese, bacon, chives, or even a dollop of sour cream. Trust me, it’s all about the toppings!

Storing and Reheating Easy Baked Potato Soup

This soup keeps like a dream! Let it cool completely, then store in an airtight container in the fridge for up to 3 days (though mine never lasts that long). When reheating, do it gently on the stove over low heat with a splash of milk or broth to bring back that creamy texture. Fair warning – microwaving can make the dairy separate, leaving you with a grainy mess. If you must use the microwave, stir every 30 seconds and add liquid as needed. And no, I don’t recommend freezing – potatoes and dairy just don’t play nice in the freezer!

Easy Baked Potato Soup FAQs

I get asked about this soup all the time – here are answers to the most common questions:

Can I freeze baked potato soup?
Honestly? I don’t recommend it. Dairy-based soups tend to separate when frozen, and potatoes get grainy. If you must, freeze before adding cream/sour cream, then stir them in after thawing and reheating.

How do I make this gluten-free?
You’re in luck – this recipe is naturally gluten-free! Just double-check your broth labels to be safe (some brands sneak in wheat).

Why does my soup taste bland?
Odds are it needs more salt – potatoes are flavor sponges! Also try adding an extra clove of garlic or a splash of hot sauce to wake it up.

Can I use red potatoes instead?
Sure, but the texture will be different – russets break down creamier. If using waxy potatoes, blend more thoroughly.

What if my soup is too thin?
Simmer uncovered longer to reduce, or mash more potatoes. Too thick? Stir in warm broth or milk until perfect.

Nutritional Information

Here’s the scoop on what’s in your bowl (per serving): About 320 calories, 18g fat (10g saturated), 30g carbs, 3g fiber, and 10g protein. Remember, these are estimates – your exact numbers might dance a bit depending on brands and how generous you are with the cheese and bacon toppings!

Share Your Easy Baked Potato Soup

Nothing makes me happier than seeing your cozy soup creations! Snap a pic of that steamy bowl loaded with toppings and tag me on Instagram – I love sharing your versions in my stories. Drop a star rating below too – your feedback helps others discover this comforting recipe. Now who’s ready for seconds?

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