Easy Baked Potato Soup Recipe | Creamy, Hearty, And Loaded

Introduction: Why This Easy Baked Potato Soup Recipe Wins Hearts

When cold weather rolls in or comfort food cravings hit, nothing satisfies quite like a bowl of baked potato soup. Thick, creamy, and loaded with flavor, this easy recipe brings all the cozy charm of a loaded baked potato into one warm, spoonable meal.

Creamy Baked Potato Soup topped with bacon, cheese, sour cream, and scallions — A hearty bowl of baked potato soup loaded with toppings for the perfect comfort meal

Jump to Recipe

This baked potato soup recipe is perfect for busy nights, picky eaters, or anyone with a soft spot for homemade soup. It’s simple to make, doesn’t require heavy cream, and uses ingredients you likely already have on hand. Think crisp bacon, melty cheddar, tender Russet potatoes, and a swirl of sour cream in every bite.

Whether you know it as potato soup or sopa de papa, this version hits that sweet spot between easy and indulgent. If you’ve been hunting for a potato soup that actually tastes like a baked potato, this is the one to keep on repeat.

Looking for another cozy soup to add to your fall rotation? Try our Roasted Butternut Squash Soup Recipe. It’s just as creamy and satisfying.

Ingredients for Loaded Baked Potato Soup

To create that rich, creamy base with all the flavor of a classic baked potato, you’ll need just a few pantry staples and fridge favorites. This soup leans on simple ingredients that work together to deliver warmth and comfort in every spoonful.

6 strips bacon
Half a medium onion, chopped
4 large Russet potatoes, peeled and diced
One-quarter cup all-purpose flour
4 cups whole milk
1 cup chicken broth
1 garlic clove, minced
Three-quarters cup grated sharp cheddar cheese
Three-quarters cup sour cream
Chopped scallions, to taste
Salt and black pepper, to taste

You can peel the potatoes or scrub them clean and leave the skins on if you prefer a rustic texture. For best results, grate the cheese from a block instead of using pre-shredded. It melts smoother and tastes fresher.

Step-by-Step Instructions for Making This Baked Potato Soup Recipe

Step-by-step images of making baked potato soup with bacon, onions, flour roux, and diced potatoes — From crispy bacon to creamy base, here’s how baked potato soup comes together in four easy steps

Start by cutting the bacon into small pieces. Add it to a large soup pot and cook over medium-high heat until crisp. This takes about ten minutes. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot.

Add the chopped onion and sauté for five minutes until softened. Stir in the flour and cook it for one minute, stirring constantly to prevent clumping. Slowly whisk in the milk, making sure the flour dissolves fully and the mixture stays smooth.

Steps showing simmering, mashing, adding cheese and sour cream, and serving baked potato soup — From simmering to the final garnish, these steps complete your rich and creamy baked potato soup

Add the chicken broth, garlic, and diced potatoes. Increase the heat and bring the soup just to a boil. Then reduce the heat to low, partially cover the pot with a lid, and let it simmer gently for twenty minutes. The potatoes should become very tender.

At this point, you can mash some of the potatoes directly in the pot using a potato masher. This step adds body and texture, but you can skip it if you prefer a chunkier soup. Stir in the sour cream, most of the grated cheddar, and most of the cooked bacon. Save a little of both for topping.

Taste and season with salt and black pepper. Stir well until everything is melted and blended.

Pro Tips for Perfecting Easy Baked Potato Soup at Home

For the best flavor, don’t hold back on seasoning. Creamy soups like this one often need a good pinch of salt to bring out their richness. Start light, taste as you go, and adjust gradually.

If you want your cheese to melt smoothly without clumping, always grate it fresh from a block. Bagged pre-shredded cheese contains anti-caking agents that affect texture and melt.

When reheating leftovers, warm the soup slowly over low heat. Stir often to prevent it from sticking to the bottom. If the soup feels too thick, stir in a splash of chicken broth to loosen it up without diluting the taste.

Using Russet potatoes makes the soup thick and hearty without any need for cream. Their starchy texture helps naturally thicken the base while still keeping it light enough for seconds.

Variations from Sopa De Papa to Loaded Potato Soup and Beyond

If you’re craving something familiar yet slightly different, try making a version inspired by sopa de papa. This Mexican-style potato soup can include a hint of cumin, diced tomatoes, or poblano peppers for added depth. Swap the cheddar for queso fresco and finish with a squeeze of lime for brightness.

To make your soup extra hearty, add shredded rotisserie chicken or diced ham. Both pair well with the smoky base and turn the dish into a filling one-pot meal.

For a spicier version, sprinkle in crushed red pepper flakes or stir in a spoonful of chipotle in adobo. Jalapeños work too, either fresh or pickled, depending on your heat preference.

Want to keep it vegetarian? Skip the bacon and sauté the onions in olive oil. Add vegetable broth instead of chicken broth and toss in some sautéed mushrooms for extra depth.

If you’re leaning vegetarian, you might also love our Middle Eastern Lentil Soup. It’s hearty, plant-based, and full of warm spices.

This soup is forgiving and flexible, making it easy to customize for different tastes or dietary needs.

Frequently Asked Questions About Baked Potato Soup

Is this a good easy baked potato soup for beginners?

Yes, this recipe is beginner-friendly. It uses one pot, everyday ingredients, and basic cooking techniques like sautéing and simmering. There is no need for baking or blending, which makes cleanup simple and the process quick.

Can I freeze loaded baked potato soup?

You can freeze it, but keep in mind that soups with potatoes and dairy may change in texture once thawed. It may turn slightly grainy or separate. If you do freeze it, let it cool fully first, then store in an airtight container for up to three months. Reheat slowly on the stove and stir in extra broth to help it return to a creamy consistency.

What kind of cheese works best in potato soup?

Sharp cheddar is a classic choice because it melts well and has bold flavor. For smoother melting, always grate it fresh instead of using pre-shredded. You can also mix in mozzarella or Monterey Jack for a milder result.

Can I make this soup ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently over low heat when ready to serve. The soup will thicken as it sits, so have some broth or milk on hand to adjust the texture if needed.

Nutrition Information Per Serving

Each bowl of this baked potato soup offers a balance of richness and satisfaction. While it leans toward comfort food, it can still fit into a well-rounded meal when portioned thoughtfully.

Estimated nutrition per serving:

Calories: 390
Protein: 12 grams
Fat: 22 grams
Carbohydrates: 35 grams
Fiber: 3 grams
Sodium: 720 milligrams

These numbers are approximate and will vary depending on portion size and specific ingredients. To lighten it up, consider using low-fat milk, skipping the bacon, or reducing the cheese. For a heartier version, increase the toppings or stir in extra protein like shredded chicken.

Two bowls of creamy baked potato soup topped with bacon, cheese, sour cream, and scallions — Baked potato soup served hot with all the classic toppings for a cozy, satisfying meal

Conclusion and Call to Action

If you’ve been searching for a potato soup that is creamy, hearty, and full of baked potato flavor, this one checks every box. It is easy enough for a weeknight, satisfying enough for a family dinner, and flexible enough to make your own.

From classic loaded toppings to simple vegetarian swaps, this soup adapts to your kitchen and your cravings. Whether you call it baked potato soup or sopa de papa, the result is the same. Warm, comforting, and deeply satisfying.

If you try this recipe, feel free to leave a comment or share it with someone who could use a cozy meal. You can also save or print it for later. Looking for more comfort in a bowl? Explore our collection of delicious soup recipes next.

Easy Baked Potato Soup

Emily Wilson

This easy baked potato soup recipe is creamy, comforting, and loaded with bacon, cheddar, and sour cream. Perfect for busy weeknights or cozy weekends, it’s a one-pot recipe you’ll want to make again and again.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American Comfort Food

Servings 6 bowls

Calories 390 kcal

Equipment

Soup Pot
Kitchen Shears
Grater
Potato Masher

Ingredients

Soup Ingredients

6 strips Bacon
0.5 medium Onion Chopped
4 large Russet Potatoes Peeled and diced
0.25 cup All-purpose flour
4 cups Whole milk
1 cup Chicken broth
1 clove Garlic Minced
0.75 cup Sharp cheddar cheese Grated
0.75 cup Sour cream
Chopped scallions To taste
Salt and black pepper To taste

Instructions

Cut the bacon into pieces and fry in a soup pot over medium-high heat until crispy, about 10 minutes. Remove and set aside. Leave about 2 tablespoons of bacon grease in the pot.
Add the onion and sauté for 5 minutes. Stir in the flour and cook for 1 minute.
Slowly whisk in the milk until the mixture is smooth and the flour is dissolved.
Add the broth, garlic, and diced potatoes. Increase heat to high until nearly boiling, then reduce to a gentle simmer. Partially cover and cook for 20 minutes until potatoes are soft.
Use a potato masher to mash some of the potatoes in the pot if desired. Stir in sour cream, most of the cheddar, and most of the bacon. Season with salt and pepper.
Serve hot topped with remaining cheese, bacon, and chopped scallions.