Hot, hearty, and delicious, this loaded baked potato soup recipe is the most filling recipe you’ll make all winter. It’s chock full of potatoes and bacon and has the most scrumptious flavor. It’s satisfying enough to make a meal on its own, but it’s also tasty with a big hunk of cornbread.
Craving comfort food this winter? I’ve got the perfect hearty soup recipe that’s sure to make you feel warm and cozy inside. This baked potato soup is thick, velvety, and filled with tender baked potatoes, tangy sour cream, and topped with crispy bacon bits, gooey melted cheese, and fresh, crunchy green onions. It’s like a hug in a bowl, perfect for those chilly days when you want something hot, hearty, and satisfying.
In just an hour and 20 minutes, you’ll have a thick and delicious soup to fill your family’s hungry bellies. With 8 big servings, it’s great for sharing with a neighbor or saving some for leftovers later in the week. Grab your ingredients, and let’s get started on making this soul-warming soup that’s sure to become a family favorite.
Why You’ll Love This Baked Potato Soup
- It’s the epitome of comfort food, providing a big, warm, satisfying meal.
- The combination of baked potatoes, crispy bacon, melted cheddar cheese, and tangy sour cream creates a deliciously rich soup.
- It is easily customizable — add your favorite toppings or mix-ins, such as different cheeses, veggies, or even a touch of spice.
- Great for leftovers. With 8 big servings, you’ll have leftovers to enjoy for lunch or dinner the next day or some to freeze for later.
Ingredients
- Baking potatoes: They’re the star of the show. Their tender, fluffy texture is perfect for creating a thick and hearty soup base.
- Butter: Adds richness and depth of flavor to the soup while helping to create a smooth roux for thickening. Salted or unsalted butter is okay.
- All-purpose flour: Acts as a thickening agent when combined with butter to create a roux, giving the soup a smooth and creamy consistency.
- Milk: Provides a velvety, creamy base for the soup. You can sub some or all of the milk with half and half or heavy cream for an even richer soup. I typically use whole milk for best results.
- Salt and black pepper: Basic seasonings that enhance the flavors of the other ingredients and add balance to the soup.
- Green onions: Add a fresh, mild onion flavor and a pop of color for both taste and presentation.
- Bacon: Offers a smoky, savory element that complements the richness of the potatoes and cheese, while adding a satisfying crunch.
- Shredded cheddar cheese: Melts into the soup, providing a gooey, cheesy texture and sharp flavor that pairs perfectly with the potatoes. We prefer sharp cheddar, but mild cheddar is great, too.
- Sour cream: Contributes a cool, tangy contrast to the soup’s richness, while also adding a creamy finish to the dish.
How to Make Loaded Baked Potato Soup
Step One: Preheat your oven to 400 degrees Fahrenheit and bake the potatoes for about an hour, or until they become tender. Once baked, allow them to cool before scooping out the pulp and setting it aside for later use.
Step Two: In a large pot, melt the butter over low heat. Then, add the flour and mix until you achieve a smooth consistency. Keep stirring for about a minute to cook the flour.
Step Three: Slowly pour the milk into the butter-flour mixture, stirring constantly to combine. Turn up the heat to medium and continue stirring until the mixture thickens and starts bubbling.
Step Four: Add the potato pulp, salt, pepper, half of the chopped green onions, half of the crumbled bacon, and 1 cup of shredded cheddar cheese to the pot. Stir the ingredients together and cook until the soup is thoroughly heated.
Step Five: Mix in the sour cream, ensuring it is well-incorporated into the soup. To serve, ladle the soup into bowls and garnish with the remaining bacon, green onions, and a sprinkle of shredded cheese. Enjoy your delicious, homemade baked potato soup!
Note: Store leftover potato soup in the refrigerator in an airtight container for up to 4 days. Remember to let the soup cool to room temperature before putting it in the fridge.
What to Serve with Baked Potato Soup
Wondering what goes with baked potato soup? Here are several tasty options to create a well-rounded meal:
- Crusty bread, rolls, cornbread, or biscuits: A slice of crusty bread or a warm roll is perfect for dipping into the soup and soaking up its delicious flavors.
- Side salad: A light, fresh salad with mixed greens, cherry tomatoes, and your choice of dressing can provide a nice contrast to the rich, creamy soup.
- Grilled or roasted vegetables: Pair the soup with your favorite grilled or roasted veggies, such as asparagus, carrots, Brussels sprouts, or green beans, for added nutrients and flavor variety.
- Sandwiches: A simple sandwich, like a turkey and avocado, ham and cheese, or a classic grilled cheese, can be a tasty and filling accompaniment to your soup.
- Crackers or croutons: Top your soup with some crunchy crackers or homemade croutons for added texture and a satisfying crunch.
- Fruit salad or fruit plate: A refreshing fruit salad or an assortment of fresh fruit can help cleanse the palate and balance the richness of the soup.
Can You Freeze Baked Potato Soup?
Yes, you can freeze baked potato soup, but there are a few considerations to keep in mind. Due to the dairy content (milk, cheese, and sour cream) in the soup, the texture may change slightly once frozen and thawed. Dairy can sometimes separate or become grainy when frozen, but this doesn’t necessarily affect the taste, just the texture.
If you decide to freeze your baked potato soup, follow these steps for the best results:
- Allow the soup to cool completely before freezing. Placing hot soup directly in the freezer can cause a sudden change in temperature, affecting the texture of the soup and potentially promoting bacterial growth in the rest of the freezer’s contents by lowering the temperature (per Michigan State University).
- Transfer the cooled soup to an airtight, freezer-safe container or heavy-duty freezer bags. Be sure to leave some space at the top of the container or bag, as the soup will expand slightly when frozen.
- Label the container or bag with the date and contents, so you can keep track of how long it has been in the freezer. Baked potato soup can be stored in the freezer for up to 2-3 months for optimal taste and quality.
- To reheat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, reheat the soup in a pot over low heat, stirring occasionally. If the soup appears grainy or separated, try whisking it or using an immersion blender to help restore its original smooth texture. You can also add a little extra milk or cream to help improve the consistency if needed.
Tips and Tricks for Baked Potato Soup
- Microwave the potatoes if you’re short on time and can’t bake them in the oven. Pierce the potatoes with a fork and cook them according to the potato setting on your microwave or until tender. Let them cool before scooping out the pulp.
- To make the soup thinner, add more milk. You can do this while you’re cooking the big batch or when reheating individual portions.
- Reheat the soup gently. Stir or whisk the soup and keep the temperature low to prevent the dairy ingredients from separating.
Additions and Variations
Add spice. A pinch or two of red pepper flakes or cayenne pepper is delicious in this soup!
Boost with extra veggies. Stir in some steamed carrots or broccoli for a boost of vitamins from additional vegetables.
Try a different cheese: Experiment with other cheeses, like Gouda, Swiss, or Pepper Jack, to bring a new flavor dimension to the soup.
Use different meat toppings: Replace the bacon with cooked ham or crumbled sausage for a different protein option.
Make it vegan: Use plant-based milk (such as almond or oat milk), vegan butter, and dairy-free cheese and sour cream to create a vegan version of the soup.
More Delicious Soup Recipes to Try
When winter arrives, you’ll want to keep these recipes on hand:
Baked Potato Soup
Ingredients
- 2.5 lbs baking potatoes red or yellow potatoes work fine, too
- 2/3 c. butter
- 2/3 c. all-purpose flour
- 8 c. milk
- 1 tsp. salt
- 1 tsp. black pepper
- 4 green onions chopped
- 12 slices bacon crumbled
- 1 c. shredded cheddar cheese
- 8 oz. sour cream
Instructions
- Bake potatoes at 400 degrees Fahrenheit for 1 hour or until tender. Let cool. Scoop out pulp and set aside.
- Melt butter over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly.
- Gradually stir in milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
- Add potatoes, salt, pepper, half of the green onions, half of the bacon and 1 cup of cheese. Cook until heated through.
- Stir in sour cream. Garnish with remaining bacon, green onions, and shredded cheese.
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