Baked Potato Soup Recipe 2026

Baked Potato Soup Recipe tastes like a loaded baked potato in a bowl: creamy, smoky, cheesy, and ridiculously cozy. It works for busy weeknights or lazy weekends, and you can get it on the table in about 45 minutes. I started making this on cold Midwest nights in a tiny apartment kitchen, and it still feels like a hug in a pot.

Why You Should Try This Baked Potato Soup Recipe

This Baked Potato Soup Recipe gives you all the flavor of a steakhouse baked potato with a fraction of the effort. You get creamy potatoes, crisp bacon, sharp cheddar, and green onions in every spoonful.

The recipe uses simple pantry ingredients and basic equipment, so beginners can handle it and seasoned cooks can tweak it. It also reheats well, which helps anyone who likes to cook once and eat twice.

“This Baked Potato Soup Recipe tastes like a cozy restaurant favorite at home, and my whole family licks their bowls clean every time. ★★★★★”

Ingredients You’ll Need

Potatoes and base

4 large russet potatoes, scrubbed and dried
- Russets give the best fluffy texture and starch for thickening. Yukon golds work too, but the soup turns a bit silkier and slightly sweeter.
2 tablespoons olive oil or neutral oil
6 slices thick-cut bacon, chopped
1 medium yellow onion, diced
2 stalks celery, diced (optional but adds nice flavor)
2 cloves garlic, minced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups low-sodium chicken broth
- Use a good boxed brand you like; I often grab Swanson or Pacific.
2 cups whole milk
1 cup heavy cream
- You can swap half-and-half for a lighter version, or use all milk and simmer a bit longer to thicken.

Seasonings

1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of cayenne pepper (optional, for a tiny kick)

Toppings

1 ½ cups shredded sharp cheddar cheese
- I suggest shredding a block yourself; pre-shredded works in a pinch but melts less smoothly.
½ cup sour cream
4 green onions, thinly sliced
Extra crispy bacon bits (from above)

Equipment

Large baking sheet
Large stock pot or Dutch oven
Sharp knife and cutting board
Wooden spoon or silicone spatula
Potato masher or large fork
Ladle
Measuring cups and spoons

Tips & Tricks

Bake the potatoes ahead of time and chill them; cold baked potatoes cube more easily and hold their shape in the soup.
Use leftover baked potatoes from another meal to cut the total time and reduce food waste.
Shred cheese from a block so it melts smoothly and avoids the powdery coating that packaged shreds use.
Keep the heat at medium or lower after you add dairy so the soup stays silky and does not scorch.
Mash some potatoes in the pot and leave some chunks so you get both creamy body and hearty bites.
Taste near the end and adjust salt after you add bacon and cheese, since both add extra saltiness.
Thin leftovers with a splash of milk or broth during reheating if the soup thickens in the fridge.

How to Make Baked Potato Soup Recipe

Step 1: Bake the potatoes

Preheat your oven to 400°F. Pierce the russet potatoes all over with a fork, rub them lightly with oil, and sprinkle with a little salt. Place them on a baking sheet and bake 45 to 60 minutes, until a knife slides through easily. Let them cool enough to handle, then peel if you prefer and cut into bite-size chunks.

Step 2: Cook the bacon

Set a large stock pot or Dutch oven over medium heat. Add the chopped bacon and cook until it turns crisp and browned, about 7 to 9 minutes. Scoop the bacon pieces to a paper towel lined plate and leave about 2 tablespoons of bacon fat in the pot, discarding any extra.

Step 3: Sauté veggies and aromatics

Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat until the onion turns translucent and soft, about 5 to 7 minutes, and stir often. Add the minced garlic and cook 30 seconds to 1 minute, until it smells fragrant and toasty.

Step 4: Build the roux

Add the butter to the pot and let it melt with the vegetables. Sprinkle the flour over the mixture and stir constantly for 1 to 2 minutes so the flour coats everything and loses its raw taste. The mixture will look thick and pasty, and that texture sets you up for a creamy soup.

Step 5: Add liquids and seasonings

Slowly pour in the chicken broth while you whisk or stir, and scrape up any bits from the bottom of the pot. Add the milk and heavy cream and stir until the mixture looks smooth. Stir in salt, pepper, smoked paprika, onion powder, garlic powder, and cayenne if you use it.

Step 6: Add potatoes and simmer

Add the baked potato chunks to the pot and stir gently to coat them in the creamy base. Bring the soup to a gentle simmer over medium heat, then lower the heat slightly and cook 15 to 20 minutes, stirring occasionally. Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot while you leave some pieces whole.

Step 7: Add cheese and finish

Turn the heat to low. Stir in 1 cup of the shredded cheddar cheese until it melts and blends into the soup. Add half of the cooked bacon and half of the sliced green onions, then taste and adjust seasoning with more salt and pepper if needed.

Step 8: Serve and garnish

Ladle the Baked Potato Soup Recipe into bowls. Top each bowl with a spoonful of sour cream, extra cheddar, remaining bacon, and green onions. Serve hot and watch it disappear faster than you thought possible.

What to Serve with Baked Potato Soup Recipe

Serve this Baked Potato Soup Recipe with a crisp green salad to balance the richness. Warm crusty bread, garlic toast, or simple buttered rolls make perfect dunking partners. You can also set out a tray of extra toppings like chopped tomatoes, steamed broccoli florets, or extra cheese so everyone customizes their bowl. A tall glass of iced tea, lemonade, or sparkling water keeps the meal light and refreshing.

Storage Options

Store leftover Baked Potato Soup Recipe in an airtight container in the fridge for up to 3 to 4 days.
Chill the soup completely before you cover it so condensation does not water it down.
Freeze portions in freezer-safe containers or bags for up to 2 months, and leave a little space at the top for expansion.
Reheat gently on the stove over low to medium heat, stirring often, and add a splash of milk or broth to loosen the texture as needed.