Some recipes just have a way of wrapping you up like a warm blanket, and this Baked Potato Soup is exactly that for me. I made it for the first time on a freezing January evening in Park City when the snow was piling up outside and I had zero motivation to do anything complicated. I threw everything into one pot, and by the time the kitchen filled with the smell of bacon and garlic, my whole family had migrated in from wherever they were. That first bowl was gone in minutes. My husband asked if there was more. There was not. I’ve been making a double batch ever since.
Why You’ll Love This Recipe
This is the kind of soup that feels like it’s been simmering all day, but comes together in just over an hour. It’s thick, creamy, loaded with crispy bacon and sharp cheddar, and topped with all the good stuff – sour cream, green onions, more bacon. No pretending this is light. It’s full-on comfort food, and that’s exactly the point. It’s also genuinely easy to make, which means you can pull it off on a weeknight without any stress. One pot, simple ingredients, and a result that tastes like you really tried.
Ingredients & What You Should Know
Gold potatoes – These are the star. Yukon Gold potatoes have a naturally buttery, creamy texture that thickens the soup beautifully when you mash some of them at the end. Russets work too, but they tend to get a little gluey if over-mashed. Stick with gold.
Bacon – Don’t skip it, and don’t use turkey bacon here. You want real, smoky bacon, and you’re cooking it right in the pot so the rendered fat becomes the flavor base for the whole soup. That’s what makes this taste so good.
Heavy cream and milk – The combination gives you that silky, rich broth without it being too thick or too thin. All cream would be overwhelming; all milk would be flat. The mix is the sweet spot.
Sharp cheddar – Always grate it fresh off the block. Pre-shredded cheese has a coating that stops it from melting smoothly, and you’ll end up with a grainy texture. It takes two extra minutes and makes a real difference.
Chicken broth – This adds depth and body to the base. Low-sodium works great and lets you control the salt level yourself.
How to Make Baked Potato Soup
You’ll find the full recipe below, but here’s the gist:
- Cook the bacon – Crisp it up in a large pot, then remove and set aside, leaving some of the grease behind.
- Build the base – Sauté onion in butter and bacon grease until soft, then add garlic, followed by flour to make a quick roux.
- Add the liquids – Pour in milk, heavy cream, and chicken broth one at a time, stirring as you go.
- Cook the potatoes – Add diced potatoes, bring to a boil, and simmer until completely tender, about 15-20 minutes.
- Finish and serve – Stir in cheddar and bacon, mash some of the potatoes for texture, and top with all your favorites.
Tips & Tricks
Mash, don’t blend. The best texture for this soup comes from mashing some of the potatoes directly in the pot with a potato masher while leaving plenty of chunks. Blending makes it too smooth and you lose all the personality. Aim for about half mashed, half chunky.
Salt at the end. Bacon and chicken broth both bring a lot of salt to the party. Hold off on seasoning until everything is combined and you’ve tasted it, otherwise you risk over-salting early on.
Cut the potatoes small and even. Aim for about 1/2 inch pieces so they cook at the same rate. Uneven chunks means some are mushy before others are done, and you want consistent texture throughout.
Calories & Nutrition Note
One hearty bowl comes in around 480-520 calories depending on toppings. Yes, there’s bacon, butter, cream, and cheddar – and every single one of them earns its place. This is a treat-yourself soup, not an everyday one, and it absolutely delivers on the indulgence front.
Make-Ahead & Storage
This soup keeps beautifully in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers might be even better than the first bowl. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if it’s thickened up too much. For freezing, it’s best to freeze before adding the cream and cheese – freeze the potato and broth base for up to 2 months, then add the dairy when reheating. Already-made soup can be frozen but the texture may change slightly once thawed.
Frequently Asked Questions
Can you freeze Baked Potato Soup?
Yes, with a small caveat. Dairy-based soups can separate a little when frozen and thawed. For the best results, freeze just the potato and broth base before adding the cream and cheese. When you’re ready to eat, reheat the base and stir in your dairy fresh. Already completed soup can be frozen in a pinch – just reheat slowly and whisk it back together if it looks a little separated.
What potatoes are best for potato soup?
Yukon Gold potatoes are the best choice for this recipe. They have a naturally creamy, buttery texture and hold their shape well during cooking while still mashing smoothly. Russet potatoes work as a substitute but can become a little gluey if you over-mix them, so mash gently.
How do you thicken potato soup?
This recipe uses two methods – a flour roux at the beginning to build a thick base, and mashing some of the cooked potatoes at the end to add natural starch and body. If your soup is still thinner than you’d like, let it simmer uncovered for an extra 10 minutes, or mash a few more potatoes. Avoid adding cornstarch directly as it can make the texture gluey.
Can I make this soup without bacon?
You can, but you’ll want to replace the flavor it brings. Use 2 tablespoons of butter plus a drizzle of olive oil in place of the bacon grease, and add a half teaspoon of smoked paprika to the onions to bring back some of that smoky depth. It won’t be quite the same, but it’ll still be a really good potato soup.
What to Serve With Baked Potato Soup
This soup is a full meal on its own, but a few good pairings make it even better. A slice of crusty sourdough or a warm dinner roll is perfect for mopping up the bowl – no croutons needed. A simple green salad with a light vinaigrette cuts through the richness nicely. And if you’re feeding a crowd, a side of No Knead Cheesy Bread alongside this soup is honestly one of the best combinations on this blog.
Baked Potato Soup
Ingredients
- 3 lb gold potatoes, cut into small pieces
- 8 strips of bacon, cut into small pieces
- 2 tbsp butter
- 2 tbsp reserved bacon grease
- 1 medium white onion, diced
- 3-4 garlic gloves
- 1/4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 4 cups chicken broth
- 1-2 tsp salt to taste
- 1 tsp black pepper
- 2 cups cheddar cheese, freshly grated
If you want to add some toppings then add:
- cheddar cheese
- green onion
- sour cream
- bacon
Instructions
- In a large pot, cook bacon over medium heat until crispy. Then, remove it with a slotted spoon and set it aside.
- Remove excess bacon grease from the pot with a paper towel, being careful as it will be hot. Leave some grease in the pot.
- Add butter and onion to the pot, and cook until the onion is translucent.
- Add garlic and sauté for a minute. Then, add flour and mix carefully for another minute.
- Add milk and heavy cream one by one.
- Then add the chicken broth, followed by salt and pepper. Stir everything together.
- Add potatoes and bring to a boil. Boil until tender, about 15 – 20 minutes.
- Reduce heat to medium-low. Then, add your cheddar cheese and bacon, and stir for 3-4 minutes. Set aside some of the cheese and bacon to use as toppings.
- After your potatoes are done, mash them inside the pot.
- Serve right away and top with cheese, sour cream, bacon, and green onions.
If you make this Baked Potato Soup, I’d love to hear how it turned out! Drop a comment below and let me know if you added any fun toppings or made it your own.
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