If you are looking for a warm, comforting dish that is simple to prepare and full of flavor, then this Easy Baked Potato Soup is exactly what you need. This soup takes the classic baked potato flavors you love—cheesy, creamy, and hearty—and transforms them into a satisfying bowl that’s perfect for chilly evenings or any time you crave a cozy meal. With crisp bacon, tender potatoes, and a creamy broth, it’s a guaranteed crowd-pleaser that feels like a hug in a bowl.

Easy Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet fundamental to achieving that perfect balance of flavors and textures in your soup. Each one plays its part, from the crispy bacon adding a smoky crunch to the creamy sour cream enriching the broth.

Bacon (6 strips): Provides smokiness and a crispy texture that brings the soup to life.

Onion (1/2 medium, chopped): Adds sweetness and depth of flavor during sautéing.
Russet potatoes (4 large, diced): The star ingredient; their starchy texture is perfect for thickening the soup.

Flour (1/4 cup): Helps to thicken the soup and create a velvety consistency.
Whole milk (4 cups): Gives creaminess and a rich body to the broth.

Chicken broth (1 cup): Enhances flavor complexity and adds savory depth.
Garlic (1 clove, minced): A subtle punch of aromatic warmth that elevates every bite.
Cheddar cheese (3/4 cup, grated): Melts beautifully to add sharpness and gooeyness.

Chopped scallions (to taste): Freshness and a mild oniony bite for garnish.
Sour cream (3/4 cup): Adds richness and a lovely tang that balances the soup.
Salt & pepper (to taste): Essential seasonings to tie all the flavors together.

How to Make Easy Baked Potato Soup

Step 1: Cook the Bacon

Start by cutting the bacon into small pieces. Using kitchen shears makes this quick and mess-free. Fry the bacon in your soup pot over medium-high heat until it’s golden and crispy — about 10 minutes. This step builds the foundational smoky flavor, and the rendered bacon fat will later be used to sauté the onions, adding more depth to every spoonful.

Step 2: Prepare the Vegetables

While the bacon is crisping, chop your onion and dice the Russet potatoes. You can peel the potatoes if you like a smoother texture, or leave the skins on for a rustic feel packed with nutrients and extra texture. Either way, they’ll soften perfectly in the soup.

Step 3: Sauté the Onions

Remove the bacon and set it aside, leaving about two tablespoons of bacon fat in the pot. Add the chopped onions and sauté them for around 5 minutes until they become soft and translucent. This step draws out the natural sweetness of the onions, which complements the richness of the potatoes and bacon.

Step 4: Create the Base Thickener

Sprinkle in the flour and stir it into the onions and bacon fat. Cook this mixture for about a minute, which toasts the flour slightly and helps prevent any raw flour taste. This little trick is key to getting that beautifully thick, creamy texture in your soup.

Step 5: Add Liquids and Potatoes

Slowly whisk in the whole milk to dissolve the flour smoothly, creating a luscious base. Then pour in the chicken broth along with the minced garlic and diced potatoes. Turn the heat up high and scrape any delicious browned bits from the bottom — this adds a savory punch. Once nearly boiling, reduce the heat, partially cover the pot, and let simmer gently for 20 minutes until the potatoes are tender.

Step 6: Finish and Mash

When the potatoes are soft, you have the option to mash some of them right in the pot. This creates a thicker, creamier consistency while leaving a few chunks for delightful texture. Stir in the sour cream along with most of the grated cheddar cheese and crispy bacon pieces. Season with salt and pepper to your taste. The cheese melts into the velvety broth, and the sour cream adds a tangy richness that makes this soup unforgettable.

How to Serve Easy Baked Potato Soup

Garnishes

The secret to turning a simple soup into a stunning dish is in the toppings. Sprinkle chopped scallions for a fresh, crisp contrast. Add the remaining cheddar cheese and bacon for an irresistible finish that offers bursts of sharpness and crunch with each bite. These garnishes bring color, texture, and that extra oomph.

Side Dishes

This soup is satisfying on its own but pairs wonderfully with crusty bread or garlic toast to soak up every last bit. A light salad with a tangy vinaigrette also brightens the meal and balances the rich flavors delightfully. For a heartier meal, add a slice of grilled cheese or roasted vegetables on the side.

Creative Ways to Present

For a fun twist, serve the Easy Baked Potato Soup in hollowed-out mini bread bowls or even small baking potatoes scooped out and filled. This presentation makes your meal feel extra special and festive, perfect for entertaining or a cozy family night in.

Make Ahead and Storage

Storing Leftovers

The soup keeps really well in the refrigerator for up to 3 days. Make sure to cool it completely before transferring to an airtight container. The flavors deepen over time, meaning a next-day serving can be even more delicious!

Freezing

Easy Baked Potato Soup can be frozen, but keep in mind the texture might change slightly due to the potatoes. Freeze in portions inside freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Warm your soup over low heat on the stove, stirring frequently to avoid sticking and to re-incorporate any separated ingredients. If it thickens too much, simply add a splash of milk or broth to loosen it up. Microwave reheating works too—just stir every minute or so to heat evenly.

FAQs

Can I make this soup vegetarian?

Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a smoky flavor without meat.

Can I use other types of potatoes?

Russet potatoes are ideal because they break down beautifully, but Yukon Gold can also work. Just keep in mind texture differences—Yukons are waxier and hold their shape more.

Is there a dairy-free version?

Yes! Replace whole milk with your favorite plant-based milk, such as oat or almond milk, and use dairy-free sour cream and cheese substitutes. The soup might be a bit lighter but still delicious.

How thick should the soup be?

The soup should be thick and creamy but not too heavy. If it seems too thick after cooling, whisk in a bit more milk or broth before serving.

Can I add other vegetables to the soup?

Definitely! Chopped celery or carrots can be sautéed with the onions for extra flavor and nutrition. Just make sure to dice them small so they cook through during the simmering time.

Final Thoughts

Whether you’re new to cooking or a seasoned pro, this Easy Baked Potato Soup is a total winner for bringing comfort and joy to your table. It’s straightforward enough for a weeknight, but special enough to impress guests or warm up your soul when you need it most. Don’t hesitate—grab those ingredients and treat yourself to this cozy, delicious classic today.