Name: Baked Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 large russet potatoes, scrubbed and dried; 6 slices thick-cut bacon, chopped; 4 tablespoons unsalted butter; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 2 green onions, thinly sliced (white and green parts separated); 1/3 cup all-purpose flour; 3 cups whole milk; 2 cups low-sodium chicken broth; 1/2 cup heavy cream; 2 cups shredded sharp cheddar cheese, divided; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Plain Greek yogurt or sour cream, for serving

Baked Potato Soup Recipe tastes like a loaded baked potato in cozy, creamy spoonable form, with smoky bacon, sharp cheddar, and tender chunks of potato in every bite. It works perfectly for busy weeknights or lazy Sundays, since the whole recipe usually takes about 45 to 55 minutes from start to finish. I grew up in the Midwest where soup season lasts about nine months, so I take this kind of comfort food very seriously.

Why Make This Baked Potato Soup Recipe at Home

Homemade baked potato soup gives you thick, rich texture without mystery ingredients or weird aftertastes. You control the salt, the toppings, and how chunky or smooth you want it, which beats a sad carton from the store every time.

You also stretch a few cheap potatoes into a full meal that feeds a crowd. Kids love the toppings bar, adults love the flavor, and your wallet loves the fact that this uses simple pantry staples.

“This baked potato soup recipe tastes like a loaded steakhouse potato in a bowl and disappears every single time I serve it. ★★★★★”

Ingredients You Need

Here is everything you need for a classic, loaded-style baked potato soup recipe. I include some shortcuts and swaps from years of weeknight cooking.

Potatoes

4 large russet potatoes, scrubbed and dried
- Russets give the best fluffy texture and starch for thick soup.
- You can use Yukon Gold potatoes for a creamier, slightly buttery flavor, but the soup turns a bit less thick.

Aromatics

1 medium yellow onion, finely diced
3 cloves garlic, minced
2 green onions, thinly sliced (white and green parts separated)

Yellow onion gives sweetness and depth, while garlic brings that cozy soup-shop aroma. Green onions add fresh bite at the end.

Fat & Flavor

6 slices thick-cut bacon, chopped
- Use a good smoky brand; applewood smoked bacon works great.
- If you keep bacon bits in the pantry, you can crisp them in a pan and use them in a pinch, but fresh bacon gives better flavor.
4 tablespoons unsalted butter

The bacon fat plus butter build a flavorful base for the roux. I keep the bacon drippings in the pot and adjust the butter down if the pan looks very greasy.

Thickener & Dairy

1/3 cup all-purpose flour
3 cups whole milk
2 cups low-sodium chicken broth
1/2 cup heavy cream (optional but amazing)

Whole milk and a splash of cream give a rich, silky soup. If you want a lighter version, use 2% milk and skip the cream, then thicken slightly longer on the stove.

Cheese & Seasoning

2 cups shredded sharp cheddar cheese, divided
- I recommend shredding from a block, since bagged shreds often contain anti-caking powder that makes soup grainy.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (optional, but adds a subtle smoky note)
1/4 teaspoon garlic powder (helps boost flavor if your garlic runs mild)

Toppings

Remaining shredded cheddar
Cooked bacon pieces
Sliced green onions
Plain Greek yogurt or sour cream
Extra black pepper

Toppings turn this baked potato soup recipe into a full “loaded potato bar” situation. Set everything out and let people build their own bowl.

Equipment List

Large heavy-bottomed pot or Dutch oven
Baking sheet (if you bake the potatoes in the oven)
Sharp knife and cutting board
Potato masher or large fork
Ladle
Whisk
Measuring cups and spoons

Tips & Mistakes

Use russet potatoes when you want thick, classic baked potato soup; waxy potatoes can turn gluey if you mash them too hard.
Bake or microwave the potatoes until very tender, so they break down easily and give the soup body.
Avoid over-blending with a blender; blend only part of the soup or use a masher, or you risk gummy texture.
Cook the bacon slowly over medium heat so it renders fully and turns crisp without burning.
Do not skip cooking the flour for at least 1 to 2 minutes; raw flour taste ruins the flavor.
Add milk and broth gradually while you whisk, so the roux stays smooth and lump free.
Keep the heat at a gentle simmer; a hard boil can cause dairy to separate and cheese to turn grainy.
Stir the cheese in off the heat or on very low, so it melts smoothly instead of clumping.
Taste and adjust salt at the end, since bacon, cheese, and broth all bring their own salt.
Cool leftovers before you refrigerate or freeze them, so condensation does not water down the soup.

How to Make Baked Potato Soup Recipe

Step 1: Cook or Bake the Potatoes

You can bake the potatoes in the oven or cook them in the microwave, depending on your time.

Oven method:
- Heat oven to 400°F.
- Pierce potatoes all over with a fork, rub lightly with oil, and place on a baking sheet.
- Bake 45 to 60 minutes until very tender when you squeeze them with tongs.
Microwave method:
- Pierce potatoes all over with a fork.
- Microwave on high 10 to 15 minutes, turning halfway, until very soft.
- Add a couple of minutes if they still feel firm in the center.

Let the potatoes cool just enough so you can handle them. Then slice them open, scoop the flesh into a bowl, and roughly mash it with a fork or masher. Keep some chunks for texture.

Step 2: Cook the Bacon

Place the chopped bacon in a large cold pot or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon turns crisp and brown, about 8 to 10 minutes.

Use a slotted spoon to transfer the bacon pieces to a paper towel lined plate. Leave about 2 tablespoons of bacon fat in the pot and pour off any extra.

Step 3: Sauté Aromatics

Add the butter to the pot with the bacon fat and let it melt over medium heat. Stir in the diced onion and the white parts of the green onions.

Cook until the onion turns soft and translucent, about 4 to 5 minutes, and stir often so it does not brown too much. Add the minced garlic and cook 30 seconds to 1 minute until fragrant.

Step 4: Make the Roux

Sprinkle the flour over the onion mixture. Stir constantly for 1 to 2 minutes so the flour coats everything and turns lightly golden.

This step builds flavor and thickening power. The mixture should look like a thick, pasty coating on the onions.

Step 5: Add Liquid Slowly

Pour in the chicken broth a little at a time while you whisk. Scrape the bottom of the pot to loosen any browned bits.

Once the mixture looks smooth, whisk in the milk gradually. Keep whisking until everything combines and no visible lumps remain.

Step 6: Simmer and Add Potatoes

Turn the heat to medium-high until the soup just starts to bubble around the edges. Then lower the heat to medium-low so it simmers gently.

Stir in the mashed baked potatoes. Let the soup simmer 10 to 15 minutes, stirring often, until it thickens and the flavors blend.

If the soup looks too thick, add a splash more milk or broth. If it looks too thin, keep simmering a few more minutes.

Step 7: Season and Add Cream

Stir in the salt, black pepper, smoked paprika, and garlic powder. Taste and adjust seasoning.

Add the heavy cream if you use it and stir until the soup turns silky. Keep the heat low at this point so the dairy stays smooth.

Step 8: Add Cheese

Turn the heat to low and add 1 1/2 cups of the shredded cheddar cheese by small handfuls. Stir after each addition until it melts fully before you add more.

Keep the soup just below a simmer while you add the cheese. High heat can cause cheese to separate and turn grainy.

Step 9: Finish and Serve

Stir in half of the cooked bacon and some of the sliced green onions. Save the rest for topping.

If you want a smoother texture, mash the soup a few times with a potato masher right in the pot. Leave some chunks so it still feels like baked potato soup, not baby food.

Ladle the soup into bowls. Top with extra cheddar, bacon, green onions, a dollop of sour cream or Greek yogurt, and a little black pepper.

Variations I've Tried

Lighter baked potato soup: I swap half the potatoes for cauliflower florets and use 2% milk. The soup still tastes rich, but the bowl feels a bit lighter.
Fully loaded baked potato soup: I add extra bacon, extra cheddar, and a spoonful of sour cream right into the pot, then stir in chopped chives at the end. This version tastes like a steakhouse side dish in soup form.
Broccoli baked potato soup: I stir in small broccoli florets during the last 10 minutes of simmering. The broccoli softens but still keeps a little bite, and it pairs nicely with cheddar.
Spicy baked potato soup: I add a pinch of cayenne and top bowls with sliced jalapeños and pepper jack cheese. This version works well when you want comfort food with a little kick.
Turkey bacon or vegetarian version: I use turkey bacon or skip bacon entirely and sauté the onions in butter and a splash of olive oil. Then I add a bit more smoked paprika or a drop of liquid smoke for that classic baked potato vibe.

How to Serve Baked Potato Soup Recipe

Serve this baked potato soup recipe piping hot in wide bowls so you have plenty of room for toppings. I like to set out bowls of shredded cheddar, crisp bacon, green onions, and sour cream so everyone customizes their own. Add a simple green salad or steamed veggies and some crusty bread or warm rolls to round out the meal. Kids often enjoy it with crackers on top, while adults usually go back for “just a little more” that turns into a full second bowl.

How to store

Fridge: Cool the baked potato soup to room temperature, then store it in airtight containers in the refrigerator for up to 3 to 4 days.
Freezer: Place cooled soup in freezer-safe containers or zip-top bags, leaving a little space for expansion, and freeze for up to 2 months; the texture may thicken slightly after thawing, but it still tastes great.
Thawing: Move frozen soup to the fridge and let it thaw overnight, or place the sealed bag in a bowl of cool water to speed things up.
Reheating on the stove: Reheat gently over low to medium-low heat, stirring often, and add a splash of milk or broth if the soup looks too thick.
Reheating in the microwave: Heat in short bursts, stirring between each, until hot; again, thin with a little milk if needed to bring back that creamy texture.