Baked Potato Soup Recipe for Dinner Tonight

I make baked potato soup whenever I need something thick, comforting, and completely hands-off. Store-bought versions taste thin and lack that loaded baked potato depth. This recipe uses bacon, cheddar, sour cream, and a quick immersion blend for a rich, creamy bowl every time.

Why This Baked Potato Soup Works

The key is treating the soup exactly like a loaded baked potato. Bacon goes in first — the fat renders out and becomes the cooking fat for the onion and garlic. That base layer gives every spoonful a smoky, savory foundation.

I add flour to thicken without heavy cream. The roux forms around the bacon fat and creates a velvety texture that holds up even after reheating. Whole milk finishes it — no need for anything richer.

Blending half the soup and leaving the rest chunky gives the right balance. You get that smooth, creamy baked potato soup texture with real potato pieces throughout. It takes 35 minutes and uses one pot.

Ingredients

• 6 strips bacon, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 2 pounds russet potatoes, peeled and diced into 1-inch cubes
• 1/2 cup sour cream
• 1 cup shredded medium cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons chives, sliced thin (for topping)

What You Need for Baked Potato Soup

Bacon — cut it into pieces before cooking so the fat renders faster and coats every bite. Kitchen shears make this quick. The bacon goes back in at the end as a topping.

Russet potatoes — the starch content is higher than other varieties, so they break down slightly and thicken the soup naturally as they cook. Yukon Gold potatoes work but stay firmer.

All-purpose flour — this creates the roux that thickens the broth before you add the milk. Whisk it in right after the garlic cooks, about one minute, so the raw flour taste cooks out.

Whole milk — adds creaminess without the weight of heavy cream. The soup still feels rich and full-bodied at the end.

Sour cream — stirred in off heat to keep it from curdling. It adds a tangy, loaded baked potato flavor that sets this soup apart from plain potato versions.

Medium cheddar cheese — shred it yourself for better melt. Pre-shredded cheese has anti-caking agents that can turn grainy in hot soup.

How to Make Baked Potato Soup

1. Add bacon pieces to a large soup pot over medium heat. Cook until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside. Leave 2 tablespoons of bacon fat in the pot.
2. Add diced onion to the pot. Cook in the bacon fat for 5 minutes until soft and translucent.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Sprinkle flour over the onion and garlic. Stir constantly for 1 minute to cook the raw flour taste out.
5. Pour in chicken broth slowly, whisking constantly to prevent lumps. Add whole milk and stir to combine.
6. Add diced potatoes and salt. Bring to a boil over medium-high heat.
7. Reduce heat to medium-low. Simmer for 20 minutes until potatoes are fork-tender.
8. Use an immersion blender to blend about half the soup directly in the pot. Leave chunky potato pieces throughout.
9. Remove from heat. Stir in sour cream until fully incorporated.
10. Ladle into bowls. Top with shredded cheddar, reserved bacon pieces, and sliced chives.

Baked Potato Soup Variations

Slow Cooker Baked Potato Soup

Cook the bacon and onion on the stovetop first, then transfer everything except sour cream and cheese to the slow cooker. Cook on low for 6 hours or high for 3 hours. Blend, then stir in sour cream and top with cheese before serving.

Lighter Baked Potato Soup

Swap whole milk for 2% milk and use turkey bacon instead of pork. Skip the flour and let the potatoes provide natural thickening from extra blend time. The soup stays creamy but cuts about 80 calories per serving.

Extra Loaded Baked Potato Soup

Double the cheese and add a dollop of sour cream right on top of each bowl. Layer in diced jalapenos with the onion for mild heat. Finish with crispy fried onions instead of chives for crunch.

Broccoli Potato Soup

Add 2 cups of small broccoli florets in the last 8 minutes of simmering. Do not blend the broccoli — let it stay whole for texture. This version reads as a complete meal with extra fiber.

Tips for the Best Baked Potato Soup

• I always dice the potatoes into uniform 1-inch cubes so they cook evenly — uneven pieces give you a mix of mushy and undercooked.
• Add enough salt at the broth stage. Potatoes absorb salt as they cook, so season early and taste again before serving.
• Blend while the pot is still hot but off the burner. Blending boiling liquid under pressure can cause splattering.
• Stir in sour cream off heat only. Adding it while the soup boils can cause it to separate and leave a grainy texture.
• Shred your own cheddar. Block cheese melts smooth into the hot soup where bagged shredded cheese may stay clumpy.

Make Ahead & Storage

Baked potato soup keeps in the fridge for up to 4 days in an airtight container. I make a full batch on Sunday and reheat it on the stovetop over low heat, stirring often to keep the texture smooth.

To freeze, let the soup cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The sour cream can separate slightly after freezing — a quick stir over low heat brings it back together.

Common Questions

Can I make baked potato soup without bacon?

Yes. Use 2 tablespoons of butter or olive oil in place of the bacon fat. The smoky depth won’t be there, but the soup still tastes rich and satisfying. Add smoked paprika to the flour step to add a mild smokiness.

Why is my baked potato soup too thick?

The flour and potato starch thicken as the soup cools. Thin it out with a splash of chicken broth or milk when reheating over low heat. Stir constantly until it loosens to the right texture.

Can I use red potatoes instead of russet?

You can, but red potatoes have lower starch content. They stay firmer and won’t break down as much during blending. The soup will be slightly thinner and less creamy than the russet version.

What toppings work best on loaded baked potato soup?

I use shredded cheddar, crispy bacon, sour cream, and chives every time. You can add diced jalapenos, crispy onions, or a drizzle of hot sauce. Load it like you would an actual baked potato.

This baked potato soup recipe is the one I come back to every winter. Save this recipe and try it the next time you want something warm and filling.