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This Baked Potato Soup is thick, creamy and incredibly comforting. Loaded with all your favorite baked potato toppings and super simple to make all in one pot, this soup is perfect for weeknight dinners.
This soup is hands down my son's favorite soup. He often asks for it and will dibs any leftovers. I understand why he loves it though, it's made with potatoes, cream, cheese and BACON! I mean, c'mon how could you not love all those flavors?
I'm the primary cook in this house, so I don't mind making this soup. It's made all in one pot, which means less dishes! I'm all about that, and it really is so easy to make. Peeling potatoes and controlling your fingers to mouth with cooked bacon will the hardest part of making this entire soup, and I delegate the potato peeling part. If the family wants this soup, guess who's peeling potatoes? The answer is not me! 😂
Baked Potato Soup Ingredients
- Bacon & Bacon Grease
- Unbleached All Purpose Flour
- Chicken Broth
- Russet Potatoes
- Heavy Cream
- Sour Cream
- Shredded Swiss Cheese
- Shredded Extra Sharp Cheese
- Salt & Pepper
Tips for the Best Loaded Potato Soup
- Cut the potatoes bite size and all the same size. Doing this will allow the potatoes to cook quickly and evenly, meaning they will all be done at the same time and you'll have no hard potato surprises.
- Don't boil the soup once the heavy cream and sour cream are added. Let it hang out on low heat.
- Shred your own cheese. Using bagged shredded cheese does not melt as smoothly due to the anti-caking agents added to it and can leave a slight grainy texture.
- Use russet potatoes for this recipe. They are more starchy and the starch helps thicken the soup to create the best texture.
- Want more veggies? Add some precooked broccoli, cauliflower or carrots and the end.
How to Make this Baked Potato Soup Recipe
Step 1: Cook the Bacon
Using a kitchen shears, cut your bacon into bite size pieces and add them to a dutch oven or large soup pot. Fry the bacon pieces over medium heat until they reach desired crispiness. Remove from heat, remove the bacon and place on plate with paper towels to drain. Drain the grease from the pot reserving 1 tablespoon.
Step 2: Sauté Onions
Add butter to bacon grease and sauté the onions until they are translucent. Then add the garlic and saute another minute until the garlic is really fragrant. I love the smell of garlic!
Step 3: Make a Roux
Sprinkle the flour over the onions and garlic and stir it all up and let it cook for 1-2 minutes. Slowly add in the chicken broth while stirring or whisking the entire time.
Step 4: Cook the Potatoes
Add the potatoes to the pot, increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low, simmer and stir occasionally until the potatoes are fork tender, about 10-15 minutes depending on the size of the potatoes.
Step 5: Stir it Creams
Now that the potatoes are cooked, add the heavy cream and sour cream. Stir it well and heat it through, but do not boil. Boiling can scorch the cream or cause it to curdle.
Step 6: Load it up!
Stir in the shredded cheese a handful at a time. Do NOT add it all at once, the cheese will clump together and not melt smoothly. Then stir in the bacon pieces, parsley, and season it with salt and pepper.
Step 7: Serve and Enjoy
Ladle it up and serve it with extra toppings of shredded cheese, bacon pieces, green onion slices, chopped chives and extra sour cream.
How to Store, Freeze & Reheat Leftover Soup
Store any leftover soup tightly covered in the fridge for no more than 4 days.
To freeze the soup: first let the soup cool completely, then either package it up in freezer safe containers or zip top bags. Quick Tip*** bags are great, because they freeze flat and then can be stacked to save room in the freezer.
Let frozen soup thaw overnight in the fridge before reheating. Then reheat either in the microwave or on low heat on the stove.
More Comforting Soups to Enjoy!
- Chicken Wild Rice Soup
- Pizza Soup
- Cheesy Broccoli Soup
- Pasta E Fagioli
- Easy 3 Bean Chili
- Chicken Taco Soup
- Turkey Noodle Soup
- Instant Pot Split Pea Soup with Crock Pot Instructions too
Comfort yourself and your family and serve this delicious and easy Baked Potato Soup, then let me know how much everyone enjoys it in the comments below along with a star rating, please! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Baked Potato Soup
- ½ pound sliced bacon, more for topping, reserve grease
- 2 tablespoons salted butter
- 1 small onion, chopped
- 1 tablespoon garlic, minced
- ¼ cup unbleached all purpose flour
- 4 cups chicken broth
- 3 pounds russet potatoes, about 8 medium sized potatoes , peeled and chopped into bite size pieces
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded swiss cheese, more for topping
- 1 cup shredded extra sharp cheese, more for topping
- 2 teaspoons parsley, dried
- salt and pepper, to taste
- chopped green onions or chives, optional for topping
- Cut bacon with kitchen shears into bite size pieces and cook in dutch oven or soup pot on medium heat until crispy.
- Remove bacon to paper towels and drain grease, reserving 1 tablespoon in the pot.
- Add butter and onions.
- Sauté the onions until they are translucent, add garlic and sauté another minute until garlic is fragrant.
- Stir in flour and cook another 1-2 minutes.
- Slowly add chicken broth while stirring the whole time.
- Stir in potatoes, increase heat to medium-high. Bring to a boil.
- Once boiling, reduce heat to low, let simmer and stir occasionally until potatoes are fork tender, about 10-15 minutes depending on size of potatoes.
- Stir in heavy cream and sour cream and heat through, but do NOT boil.
- Add shredded cheese a handful at a time, stirring each time to completely melt the cheese.
- Stir in parsley and season with salt and pepper to taste.
- Serve with extra toppings of shredded cheese, bacon pieces, sliced green onions, chopped chives and sour cream.