Easy Baked Potato Soup

This easy loaded baked potato soup recipe comes together quickly and is wonderfully thick and creamy. It’s packed full of all the classic baked potato flavors that make for a cozy, comforting meal you’ll want on repeat!

Why you’ll love it

This baked potato soup is a real crowd-pleaser because it’s an easy way to enjoy all those warm, comforting flavors of a loaded baked potato—but in comforting soup form. I’ve heard from so many readers that this is the one they’ve been searching for all along. It’s hearty, satisfying, and chances are you already have most of these ingredients in your pantry or fridge.

Just a heads up: we’re not baking potatoes for this one. Instead, I keep things simple and cook everything in one pot. This method saves time and dishes but still nails the flavor perfectly. Why complicate things if you don’t have to? And trust me, this soup tastes just as good, if not better!

What you’ll need

• Bacon – I love using bacon because it adds this amazing smoky depth. Instead of butter or oil, I use the leftover bacon grease from crisping it up to sauté the other ingredients.
• Garlic and onion – Sweet onions, like Vidalias, add just the right touch of sweetness and flavor.
• Potatoes – Russets are my go-to for this soup. They’re starchy, which helps thicken the soup, and great for that classic baked potato texture.
• Flour and milk – This soup is creamy without heavy cream. Whole milk (3%) plus a bit of flour to thicken gives the perfect velvety texture.
• Chicken broth – Adds delicious savory depth to the soup base.
• Toppings – I stick with the classics here: sour cream for creaminess, scallions for freshness, sharp cheddar cheese for a flavorful punch, and plenty of crispy bacon on top.

What’s the best kind of potatoes to use?

• I always reach for Russet potatoes, which you’ll often find labelled as baking potatoes in the store. They’re nice and starchy, making the soup thicker and creamier, plus they break down easily into the broth, adding great body to the soup.
• You can peel them like I do, or skip peeling and just scrub them well if you want some extra texture in your soup—it’s totally up to you!

How to make baked potato soup

Here’s a quick walkthrough with photos. You’ll find the full list of ingredients and detailed instructions in the recipe card below.

Start by cutting your bacon into little pieces (kitchen shears are a game changer here!). Cook it in a big soup pot over medium-high heat until it’s nice and crispy. Take the bacon out and set it aside, leaving about half the grease in the pot to cook your onion. Toss in your chopped onion and sauté until it’s soft and fragrant. Stir in the flour and cook it for about a minute to get rid of that raw flour taste. Then, slowly whisk in your milk until the flour dissolves nicely into a smooth base.

Pour in the chicken broth, then add your diced potatoes and minced garlic. Scrape any tasty browned bits off the bottom of the pot—that’s where a lot of flavor hides! Turn up the heat and bring the soup close to boiling, then lower it and let it simmer gently with the lid slightly cracked for about 20 minutes until the potatoes are tender. Feel free to mash some of the potatoes with a potato masher to give the soup a lovely creamy texture. Next, stir in the sour cream and most of the cheddar cheese and crispy bacon pieces, reserving some for garnish.

Top it all off with those scallions and the remaining cheddar and bacon. Give it a good sprinkle of salt and pepper to bring out the flavors just right, and dive in!

Pro tip

For creamy potato soups like this, don’t be shy with the salt. It really helps bring every flavor forward and makes the soup sing!

Substitutions and variations

• If you like a bit of texture, I recommend mashing some of the potatoes right in the pot with a masher. Of course, you can leave them whole if you want chunks in your soup.
• If you want to spice it up, add a pinch of cayenne pepper or some red pepper flakes. It gives just the right kick without overpowering those comforting flavors.
• Feel free to toss in some diced ham for extra protein and a smoky twist.

What to serve with baked potato soup

• This soup is quite filling on its own, but I love serving it alongside some warm, crusty sourdough bread to soak up every last drop.
• A fresh green salad pairs beautifully and balances out the richness of the soup perfectly.

Leftovers and storage

• If you happen to have leftovers (though it’s so good they usually don’t last!), store them in an airtight container in the fridge for up to 3 or 4 days.
• When reheating, warm the soup gently over low heat and stir frequently so it doesn’t stick. You might need to add a little extra chicken broth to loosen it up because potatoes keep releasing starch and thicken the soup as it sits.
• You can freeze this soup, but a heads up: it might get a little grainy when reheated. Still tasty, just a slight texture change. I’d freeze for up to 3 months max.

Have you given this loaded potato soup a try? Drop me a comment below — I love hearing how you enjoyed it or what twists you added!