Silas and I have a running joke that I only cook soup when I’m avoiding a decision.
New city, don’t know what to eat, stressed about something? Soup night.
And this baked potato soup has become the one I reach for the most. It’s basically a loaded baked potato that decided to become a bowl of soup instead, bacon, cheddar, sour cream and all.
I first made this on a night when we’d just moved apartments and our kitchen was basically one pot and a wooden spoon. And honestly? It came out better than versions I’ve made with a fully stocked kitchen since.
There’s a little trick in here (roasting the potatoes instead of boiling them) that genuinely changes the whole soup. I’ll get into that below.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Russet potatoes | 2.5 lbs (about 5 medium) |
| Bacon, chopped | 6 slices |
| Butter | 3 tbsp |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| All-purpose flour | 1/3 cup |
| Chicken broth | 4 cups |
| Whole milk | 1 cup |
| Heavy cream | 1 cup |
| Sharp cheddar, shredded | 2 cups |
| Sour cream | 1/2 cup |
| Salt | 1 tsp, plus more to taste |
| Black pepper | 1/2 tsp |
| Green onions, sliced | for topping |
Tools You’ll Need
- Large Dutch oven or heavy-bottomed soup pot
- Baking sheet
- Sharp knife and cutting board
- Whisk
- Ladle
- Potato masher (optional, but genuinely helpful)
Pro Tips
Roast your potatoes, don’t boil them. I know boiling feels faster, but roasting concentrates the flavor instead of watering it down. It’s maybe 20 extra minutes and it’s worth every one of them.
Cook the bacon first, then use that fat to sauté your onions. This is the single easiest way to add flavor without adding effort. Don’t skip it.
Don’t dump in cold dairy all at once. Let your milk and cream sit out for 10 minutes while you’re cooking, then stir them in slowly. Cold dairy hitting a hot pot is how you end up with a slightly grainy soup.
Mash some of the potatoes right in the pot. Not all of them, just enough to thicken the soup naturally. A few lumps are good. It’s supposed to feel rustic, not like wallpaper paste.
Taste before you add more salt. Your bacon and broth are already doing a lot of the seasoning work. I’ve over-salted this soup more than once by forgetting that.
Instructions
- Preheat your oven to 425°F. Scrub the potatoes, poke a few holes in each with a fork, and roast them directly on a baking sheet for 45 to 50 minutes, until a knife slides in easily.
- Let the potatoes cool just enough to handle, then peel and cut into bite-sized chunks. Set aside.
- While the potatoes roast, cook the chopped bacon in your soup pot over medium heat until crispy. Remove with a slotted spoon and set on a paper towel.
- Leave the bacon fat in the pot. Add the butter, then the diced onion. Cook for 4 to 5 minutes until soft and translucent.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the onions and stir constantly for about a minute. This is your roux and it’s what thickens the soup.
- Slowly whisk in the chicken broth, a little at a time, until the mixture is smooth with no lumps.
- Add the roasted potato chunks and bring the soup to a gentle simmer. Let it cook for 10 minutes.
- Turn the heat down to low. Slowly stir in the milk and cream.
- Use a potato masher to mash about a third of the potatoes right in the pot, just to thicken things up naturally.
- Stir in the shredded cheddar a handful at a time, letting each addition melt before adding more.
- Remove from heat and stir in the sour cream, salt, and pepper.
- Ladle into bowls and top with the crispy bacon, extra cheddar, and sliced green onions.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Russet potatoes | Yukon gold | Creamier, slightly less starchy result |
| Bacon | Turkey bacon | Lighter, still crispy if cooked well |
| Heavy cream | Half and half | Slightly thinner, still creamy |
| Sharp cheddar | Pepper jack | Adds a bit of heat |
| Chicken broth | Vegetable broth | Makes it vegetarian friendly (skip the bacon) |
| Sour cream | Greek yogurt | Tangier, a little lighter |
Make Ahead Tips
You can roast the potatoes up to two days ahead and store them peeled and chopped in the fridge. This is honestly my favorite shortcut because it turns a 40 minute soup into a 20 minute one on a busy night.
The soup itself can be made a day ahead too. Just hold off on adding the sour cream until you reheat it, since dairy can separate a little after sitting overnight.
Nutrition (Per Serving, Estimated)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 16g |
| Carbohydrates | 34g |
| Fat | 31g |
| Fiber | 3g |
| Sodium | 780mg |
These numbers are estimates and will shift depending on your exact ingredients and portion sizes.
Diet-Friendly Swaps
- Lighter version: Swap heavy cream for half and half and use reduced fat cheddar.
- Gluten free: Swap the all-purpose flour for a 1:1 gluten free blend or cornstarch slurry.
- Vegetarian: Skip the bacon, use vegetable broth, and add a smoked paprika for that missing smoky flavor.
Meal Pairings
This soup is rich, so I like pairing it with something bright. A simple green salad with a sharp vinaigrette cuts through the creaminess nicely. Crusty bread for dipping is basically non negotiable in our house.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well for up to 2 months, though the texture can get slightly grainy once thawed since it’s dairy based. Reheating low and slow on the stovetop, stirring often, helps bring it back together.
FAQ
Can I make this in a slow cooker? Yes. Roast the potatoes as directed, then add everything except the dairy and cheese to your slow cooker on low for 4 hours. Stir in the milk, cream, and cheese in the last 30 minutes.
Why is my soup too thin? It usually means the roux didn’t cook long enough, or you added the broth too quickly. Mash a few more potatoes into the pot to thicken it up naturally.
Can I skip the bacon? Absolutely. The soup is still delicious without it, just add a little extra salt and maybe some smoked paprika to keep that savory depth.
Do I have to roast the potatoes? You don’t have to, but I’d genuinely encourage it. Boiling works in a pinch, just expect a slightly less concentrated flavor.
Wrapping Up
This is one of those recipes that tastes like way more effort than it actually takes, which honestly might be my favorite kind of recipe to have on hand.
If you make it, I’d love to hear how it turned out. Drop a comment below and let me know what toppings you went with, or if you tried any of the swaps.
