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Creamy Baked Potato Soup is shown in a comforting bowl, garnished with cheddar cheese, bacon bits, and green onions.
Lady Maria

ULTIMATE BAKED POTATO SOUP

This creamy and comforting baked potato soup transforms the flavors of a loaded baked potato into a velvety smooth soup. Baking the potatoes brings out their natural sweetness, while bacon, cheese, and sour cream add richness and flavor. This recipe is easy to make and perfect for a chilly day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 large russet potatoes
  • 6 slices bacon
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • Salt to taste
  • Pepper to taste
  • Olive oil for potatoes
  • Bacon bits for topping
  • Shredded cheddar cheese for topping
  • Sour cream for topping
  • Chopped chives for topping

Equipment

  • Oven
  • Fork
  • Baking sheet (optional)
  • Skillet or frying pan
  • paper towels
  • large pot or Dutch oven
  • knife
  • Cutting board
  • whisk
  • Immersion blender or regular blender
  • Bowls

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub potatoes, prick with a fork, rub with olive oil and salt.
  3. Bake for 45-60 minutes, or until tender.
  4. Cook bacon until crispy.
  5. Drain on paper towels and crumble.
  6. In a large pot or Dutch oven, melt butter over medium heat.
  7. Add onion and cook until softened, about 5-7 minutes.
  8. Add garlic and cook for 1 minute, until fragrant.
  9. Sprinkle flour over onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
  10. Slowly pour in chicken broth, whisking constantly to prevent lumps.
  11. Bring to a simmer, then reduce heat to low. Stir in milk and cream.
  12. Once potatoes are cool enough to handle, scoop out the flesh and add to the soup.
  13. Use an immersion blender to partially blend the soup.
  14. Stir in cheddar cheese and cream cheese until melted and smooth. Season with salt and pepper.
  15. Ladle into bowls and garnish with bacon bits, shredded cheddar cheese, sour cream, and chopped chives.
  16. Enjoy!

Notes

Don't over-blend the soup; it's best with some chunks of potato. Adjust the thickness with more milk or broth as needed. For a spicier soup, add a pinch of cayenne pepper. This soup can be made ahead of time and is even better the next day. It can also be frozen for up to 3 months. Consider adding cooked sausage, shredded chicken, or ham. For variations, try loaded baked potato soup with corn, black beans, and diced tomatoes; broccoli cheddar baked potato soup with steamed broccoli; spicy baked potato soup with jalapeños; or vegan baked potato soup with plant-based milk, cream, and nutritional yeast.