Name: Baked Potato Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 large russet potatoes, scrubbed and dried; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; 2 cups whole milk; 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; 1/4 teaspoon onion powder; 1 pinch cayenne pepper; 1 1/2 cups shredded sharp cheddar cheese, divided; 1/2 cup sour cream; 4 slices turkey bacon, cooked crisp and crumbled; 3 green onions, thinly sliced; 2 tablespoons chopped fresh chives

Baked Potato Soup Recipe tastes like a loaded baked potato in a bowl: creamy, cozy, and full of smoky, cheesy flavor. It works perfectly for busy weeknights or lazy Sundays, and you can get it on the table in about 45 minutes. I tested versions of this recipe so many times that my family started calling it “potato season” at our house.

Why Choose This Baked Potato Soup Recipe

This Baked Potato Soup Recipe gives you all the flavor of slow-baked potatoes without babysitting the oven for hours. You cook everything in one pot, which keeps cleanup easy and weeknight-friendly.

The soup turns thick and creamy without a ton of heavy cream, and you control the richness with milk, broth, and cheese. It also reheats beautifully, so you can pack it for lunches or keep it on standby for a quick dinner.

“This tastes like a loaded baked potato hugged my taste buds and refused to let go. ★★★★★”

Ingredients You’ll Need

Potatoes

4 large russet potatoes, scrubbed and dried
- Russets give the best fluffy texture and classic baked potato flavor.
- You can swap Yukon golds if you prefer a slightly buttery, smoother soup.

Aromatics & Base

1 medium yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
- Use vegetable broth for a vegetarian version.
2 cups whole milk
- Use 2% milk for a lighter soup or half-and-half for extra richness.

Seasonings

1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of cayenne pepper (optional, for gentle heat)

Cheesy Goodness & Mix-ins

1½ cups shredded sharp cheddar cheese, divided
- I like Tillamook or Cabot for strong flavor that melts smoothly.
- Pre-shredded cheese works, but fresh-grated melts creamier.
½ cup sour cream
4 slices turkey bacon, cooked crisp and crumbled
- Use beef bacon or a plant-based bacon if you prefer.
3 green onions, thinly sliced
2 tablespoons chopped fresh chives (optional but tasty)

Pantry Shortcuts & Substitutions

Use pre-cooked baked potatoes from the deli case if your store sells them.
Use frozen diced hash brown potatoes in a pinch; add them straight to the pot and adjust cooking time.
Stir in a spoonful of cream cheese instead of sour cream if that is what you have.

Equipment List

Large heavy-bottomed pot or Dutch oven
Wooden spoon or silicone spatula
Ladle
Potato masher or immersion blender
Sharp knife and cutting board
Measuring cups and spoons

Tips & Tricks

Bake the potatoes in advance and chill them, then peel and dice; cold baked potatoes hold their shape better.
Leave some potato chunks and mash the rest so the soup feels thick but still has texture.
Warm the milk before you add it to the pot to avoid curdling and to speed up cooking.
Add cheese off the heat and stir slowly so it melts smoothly and does not clump.
Taste at the end and adjust salt; potatoes soak up seasoning like crazy.
Keep the soup slightly thinner than you want when hot, since it thickens as it cools.
Use low-sodium broth so you control the salt level with the final seasoning.
Top each bowl individually so everyone customizes with cheese, turkey bacon, and green onions.

How to Make Baked Potato Soup Recipe

Step 1: Bake the Potatoes

Heat your oven to 400°F.
Pierce each russet potato several times with a fork, then rub lightly with oil and sprinkle with salt.
Place the potatoes directly on the oven rack or on a baking sheet and bake 45 to 60 minutes, until a knife slides in easily.
Let the potatoes cool until you can handle them, then peel and dice them into bite-size cubes.

(Shortcut: Use leftover baked potatoes from another meal and jump straight to the next step.)

Step 2: Build the Flavor Base

Set a large pot over medium heat and add the butter.
When the butter melts and foams, add the diced onion and a pinch of salt.
Cook 5 to 7 minutes, stirring often, until the onion turns soft and lightly golden around the edges.
Stir in the minced garlic and cook 30 seconds, just until it smells fragrant.

Step 3: Make the Roux

Sprinkle the flour over the onions and garlic and stir until everything looks coated.
Cook 1 to 2 minutes, stirring constantly, so the flour loses its raw taste.
The mixture will look thick and a bit pasty; keep it moving so it does not scorch.

Step 4: Add Liquids and Seasonings

Slowly pour in the chicken broth while you whisk or stir, breaking up any lumps.
Add the milk and keep stirring until the mixture looks smooth.
Stir in salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne if you use it.
Bring the soup to a gentle simmer over medium heat, not a hard boil.

Step 5: Add Potatoes and Thicken

Add the diced baked potatoes to the pot and stir to coat them in the broth mixture.
Let the soup simmer 10 to 15 minutes, stirring occasionally, until it thickens slightly.
Use a potato masher to mash some of the potatoes right in the pot, leaving some chunks for texture.
If the soup looks too thick, add a splash of broth or milk until it reaches your preferred consistency.

Step 6: Stir in Dairy and Cheese

Lower the heat to low so the soup barely simmers.
Stir in the sour cream until it blends into the soup.
Add 1 cup of the shredded cheddar cheese and stir until it melts completely and the soup turns creamy.
Taste and adjust seasoning with more salt and pepper if needed.

Step 7: Finish with Toppings

Ladle the soup into bowls.
Top each bowl with extra shredded cheddar, crumbled turkey bacon, green onions, and chives.
Add a small dollop of sour cream on top if you want that full loaded baked potato vibe.
Serve hot with your favorite sides and watch it disappear.

What to Serve with it?

This Baked Potato Soup Recipe pairs nicely with a crisp green salad tossed with a simple vinaigrette. Add warm crusty bread, garlic toast, or soft dinner rolls so everyone can swipe the bowl clean. You can also serve roasted vegetables like broccoli, carrots, or green beans to balance the richness. If you want a bigger spread, add a simple grilled chicken breast or rotisserie chicken on the side for extra protein.

Storage Options

Cool leftover soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
Reheat gently on the stove over low to medium heat, stirring often and adding a splash of milk or broth to loosen the texture.
Reheat in the microwave in short bursts, stirring between each round so it heats evenly.
Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge and reheat slowly on the stove with extra liquid as needed.