Steam floating up from a big pot, bacon crackling in the pan, and that buttery, roasted potato smell taking over the kitchenthat’s comfort in a bowl. Easy Baked Potato Soup is having a serious moment online right now, and yes, it’s *that* good.
This meal starts with baked potatoes, savory broth, and just the right swirl of cream. It’s like a loaded spud from your favorite diner, but simmered into a spoonable, soul-hugging form. Pantry staples, simple steps, dreamy flavor. Full details in the blog!
I grew up calling this sopa de papamy abuela made hers in giant batches on Sunday nights. I’ve tested and tweaked this version to be faster, fuss-free, and still full of real flavor. I tested it. You’ll love the secret!
Why It’s a Family Favorite
Comfort food doesn’t get better than this easy baked potato soup. It’s a meal that satisfies everyonefrom picky eaters to bacon loversand feels like a giant, warm hug in a bowl. The creamy base, chunks of tender potatoes, and salty bits of crispy bacon bring all the flavors of a loaded baked potato to life.
Not to mention, this soup is as nostalgic as it gets. Whether you called it “sopa de papa” growing up or just had it on a blustery day at a diner, it taps into cozy memories in the best way. Plus, it’s practicalmade with simple pantry staples and ready in about an hour. Perfect for busy weeknights or relaxed weekends when you’re craving a hearty homemade soup recipe.
Ingredients Breakdown
Let’s talk about what makes this soup so special. These ingredients come together to create a flavor-packed bowl of comfort:
Russet Potatoes: These are the star of the show. Their starchy texture makes the soup naturally thick and creamy. Feel free to peel or leave the skins on for a more rustic vibe.
Bacon: Crisped to perfection, bacon adds that smoky, savory punch. Don’t skip saving some for sprinkling on top!
Whole Milk & Sour Cream: These are the dream team for a velvety, rich texture. If you want an extra creamy twist, add a touch more sour cream.
Cheddar Cheese: Sharp cheddar melts beautifully into the soup, giving it that classic baked potato flavor.
Onion & Garlic: Aromatic staples that build a savory base for your soup.
Chicken Broth: Provides a light, flavorful backdrop to balance the richness of the dairy.
Chopped Scallions: A fresh, bright pop on top of your bowl!
Pro Tip: Missing an ingredient? Swap whole milk for half-and-half or cheddar for Monterey Jackit’ll still be delicious!
Simple Steps to Make It
Trust me, this baked potato soup recipe is as straightforward as it gets. Here’s how to whip it up:
Crisp the Bacon: Start by frying up those bacon strips in a soup pot. Once crispy, set them aside on a paper towel to drain, but reserve about 2 tablespoons of the bacon fat in the pot for maximum flavor.
Build Your Base: Sauté the onions in the bacon fat until soft, then stir in the flour. Cook it for about a minutethis creates a thick, creamy soup without lumps.
Add Liquid & Potatoes: Slowly whisk in the milk and chicken broth, then toss in your garlic and diced potatoes. Let it simmer for about 20 minutes until the potatoes are gloriously tender.
Get Creamy: Use a potato masher right in the pot to break the potatoes down slightlyor leave them whole for a chunkier texture. Stir in sour cream, most of the cheddar, and some bacon. Don’t forget to season with salt and pepper to taste!
Top and Serve: Ladle the soup into bowls, then sprinkle each one with the reserved bacon, extra cheese, and chopped scallions. Pure bliss!
Cooking Time Overview
Step
Time
Fry bacon
10 minutes
Sauté onions + make roux
6 minutes
Simmer soup with potatoes
20 minutes
Final mix and toppings
5 minutes
Easy Customizations
The beauty of this soup is how flexible it is. Here are a few tweaks to make it your own:
For a lighter version: Use 2% milk instead of whole milk and swap sour cream for plain Greek yogurt. It’ll still be creamy, just a bit lighter.
Vegetarian option: Leave out the bacon and use vegetable broth instead of chicken broth. For a smoky vibe, add a dash of smoked paprika.
Make it heartier: Stir in shredded roasted chicken or even diced ham for a protein boost.
Pro Tip: If you want extra cheesy goodness, sprinkle more cheddar on top and pop your bowl under the broiler for a minute or two for a golden crust.
How to Serve & Store
There’s no wrong way to enjoy this comforting bowl. Serve it with warm crusty bread, a side salad, or even a baked potato for the ultimate cozy pairing.
Got leftovers? Lucky you! Here’s how to store and reheat it:
To store: Keep the soup in an airtight container in the fridge for up to 4 days. It gets even better as the flavors meld together!
To reheat: Warm it gently on the stovetop over low heat, adding a splash of chicken broth or milk if it’s too thick. Stir often to prevent sticking.
Freezing: This soup freezes well. Cool it completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Honestly, you may not have leftovers because it’s just that good! This is one of those delicious soup recipes you’ll want to bookmark and make on repeat.
Expert Insight: The Science Behind EASY BAKED POTATO SOUP
Potatoes are naturally rich in starch and fiber, which give EASY BAKED POTATO SOUP its creamy texture without heavy cream. Baking the potatoes first concentrates their flavor, enhancing the soup’s depth while keeping preparation straightforward and approachable for home cooks.
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How I Finally Mastered Easy Baked Potato Soup
After many attemptsonce I forgot to season the broth, and another time it was too thickI’ve finally landed on my go-to version of easy baked potato soup. This recipe is the result of those kitchen trials, balancing creamy comfort with just the right hint of smoky flavor that my family loves.
FAQs ( Easy Baked Potato Soup )
How can I make the soup thicker?
To thicken this recipe, mash some of the cooked potatoes directly in the pot to release their starch. Alternatively, stir in a mixture of flour or cornstarch with cold water and cook for a few minutes until it thickens. Avoid adding too much liquid at the start for better control.
Can I use frozen or leftover potatoes?
Yes, frozen or leftover cooked potatoes work well. Just thaw frozen potatoes before adding, ensuring you adjust cooking times slightly. Leftovers may make the soup a bit softer, so add them carefully to maintain texture.
What are good toppings for this dish?
Classic toppings include shredded cheese, crispy bacon bits, chopped green onions, and sour cream. These additions add texture and flavor without overpowering the homemade soup recipe’s creamy base. Feel free to customize with your favorites.
Can I prepare the soup ahead of time?
This meal can be made a day in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture, stirring occasionally. Adding extra milk or broth while reheating can help restore perfect consistency.
Is this soup freezable for later?
You can freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that soups with dairy may separate slightly; whisk well during reheating to bring back a creamy texture.
Conclusion
Easy Baked Potato Soup is a total game-changer when it comes to comfort food. In about an hour, you get a rich, creamy bowl that smells like Sunday supper at grandma’s house. The tender potatoes, melty cheese, and crisp bacon combine into a cozy hug you can eattrust me, you’ll love how it turns out every single time.
Here’s a little kitchen secret: swap the bacon for smoked paprika to make it vegetarian without losing that smoky charm. Want it extra creamy? A splash of half-and-half does wonders. Leftovers reheat beautifully, just add a touch of broth to keep it silky. This recipe is flexible, forgiving, and perfect for busy nights or lazy weekends alike.
Did this recipe spark memories of your own sopa de papa or loaded baked potato moments? I’d love to hear your stories! Snap a pic, share your tweaks, or save it for your next craving. Cozy meals like this remind us that the best dishes come with a side of love and a sprinkle of nostalgiaso let’s keep cooking, sharing, and savoring every bite together.
This easy loaded baked potato soup recipe is thick and creamy with all your favorite baked potato flavors. It makes a comforting and warming meal perfect for any occasion. A delicious soup recipe to enjoy at home.
Ingredients
Scale
6 strips bacon
1/2 medium onion chopped
4 large Russet potatoes diced
1/4 cup flour
4 cups whole milk
1 cup chicken broth
1 clove garlic minced
3/4 cup grated cheddar cheese or more to taste
Chopped scallions to taste
3/4 cup sour cream or more to taste
Salt & pepper to taste
Instructions
Cut up the bacon and fry it over medium-high heat until crispy about 10 minutes.
Remove bacon and leave two tablespoons of bacon fat in the pot.
Add onion and sauté for 5 minutes.
Stir in flour and cook for about a minute.
Whisk in milk slowly until flour dissolves.
Add chicken broth garlic and potatoes and scrape browned bits.
Bring to near boil reduce heat cover slightly and simmer for 20 minutes.
Mash potatoes slightly if desired.
Stir in sour cream cheddar and bacon reserving some for topping.
Season with salt and pepper.
Top bowls with scallions remaining cheddar and bacon.
Notes
For crisp tops, broil 2–3 minutes at the end
If at any point the soup is too thick for you especially when reheating it add in some chicken broth slowly until your desired consistency is reached
I suggest reheating this soup on a low heat and stirring it often to prevent potatoes cementing on the bottom
This recipe is also on page 165 of the Salt & Lavender Everyday Essentials cookbook
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
