There is something so comforting about a pot of creamy baked potato soup simmering away on the stove. The steam carries this cozy mix of bacon, cheddar, and warm potato that instantly makes the kitchen feel welcoming. I have made this version many times, tweaking the texture until it felt just right: thick, velvety, and loaded with those little bites of smoky bacon that make every spoonful special.
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This easy baked potato soup comes together with simple ingredients, yet it tastes like the kind of slow-cooked dinner you'd serve on a chilly evening when everyone needs a warm hug in a bowl. Ready to make it? Let's get cooking.
Why You'll Love This Recipe
- The flavor is rich, creamy, and irresistibly cozy.
- Uses everyday pantry staples for a quick weeknight dinner.
- Family-friendly and easy to customize with your favorite toppings.
- Thick, hearty texture without needing heavy cream.
- Tastes even better the next day, perfect for meal prep.
INGREDIENTS
- 6 strips bacon, chopped
- ½ medium onion, finely chopped
- 4 large Russet potatoes, peeled or unpeeled, diced
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- ¾ cup grated cheddar cheese (plus extra for topping)
- ¾ cup sour cream (or more to taste)
- Chopped scallions, to taste
- Salt and black pepper, to taste
Ingredient Notes & Substitutions
- Russet potatoes give the soup its classic creamy body, but Yukon gold potatoes will give a naturally buttery flavor.
- Whole milk helps create richness without using heavy cream. If you prefer a lighter soup, use 2 percent milk.
- Sour cream adds tang and helps thicken. Greek yogurt works beautifully if you want a lighter twist.
- Bacon fat forms the base of flavor here. You can substitute butter if needed, but you'll miss a little smoky depth.
- Cheddar melts nicely, but sharp white cheddar gives a more savory note.
Instructions
- Cook the bacon.
Add the chopped bacon to a large soup pot and cook over medium-high heat until crisp. This usually takes about 10 minutes. Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the drippings in the pot. The aroma already hints at how good this will be. - Sauté the onion.
Add the onion to the pot. Let it soften for about 5 minutes until it smells sweet and turns translucent. - Add the flour.
Sprinkle the flour over the onions and stir for 1 minute. It should look slightly pasty. This step helps the soup thicken beautifully. - Whisk in the milk.
Slowly pour in the milk while whisking continuously so the base turns smooth with no lumps. Take your time here. When it comes together, it feels like magic. - Add potatoes, broth, and garlic.
Pour in the chicken broth, add the garlic and diced potatoes, and increase the heat to high. Scrape up the browned bits at the bottom. When the soup begins to bubble, reduce the heat and cover with the lid slightly open. Simmer for about 20 minutes. - Mash lightly.
The potatoes should be tender enough to fall apart. I like to take a potato masher and gently press down a few times right in the pot. The texture becomes creamy while still leaving soft chunks. If you prefer it super smooth, mash more. - Stir in the creamy finish.
Add the sour cream, most of the cheddar, and most of the bacon. Stir until the cheese melts into a silky base. Taste and season with salt and pepper. - Serve warm.
Ladle into bowls and top with scallions, the rest of the cheddar, and the crispy bacon.
Pro Tips for Success
Top Tip
- Dice the potatoes evenly so they cook at the same rate.
- Add milk slowly to avoid lumps and keep the soup smooth.
- If the soup gets too thick, a splash of broth loosens it beautifully.
- Letting it rest for 5 minutes before serving makes the flavors settle and deepen.
- For extra richness, stir in a small knob of butter at the end.
Storage and Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat on low heat on the stove with a splash of milk to bring back the creaminess.
- This soup thickens in the fridge, which actually makes reheating even easier.
Make Ahead & Freezing
- Make the base (without sour cream and cheese) up to 1 day ahead. Add dairy when reheating.
- Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently with added milk.
- Avoid freezing fully assembled soup with dairy, as it may separate.
Tips and Variations
- Healthier version: Use turkey bacon and 2 percent milk.
- Extra cheesy: Stir in Monterey Jack or smoked cheddar.
- Quick version: Use pre-cooked bacon bits and microwave the potatoes before adding.
- Herb twist: A pinch of thyme or smoked paprika adds depth.
- Loaded style: Top with extra sour cream, chives, and crushed crackers.
FAQs
Can I make this potato soup gluten-free?
Yes, just swap the flour for a 1:1 gluten-free thickener.
How thick should the soup be?
It should coat the back of a spoon. If it feels too thick, loosen with broth.
Do I need to peel the potatoes?
Not at all. Leaving the skin on gives a rustic texture and more nutrients.
Can I use heavy cream instead of milk?
Yes, but thin it with broth so the soup doesn't become too rich.
📖 Recipe
Easy Baked Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy, cozy, and loaded with bacon and cheese-this easy baked potato soup delivers rich flavor with simple ingredients and is perfect for weeknights.
Ingredients
Units
Scale
- 6 strips bacon, chopped
- ½ medium onion, finely chopped
- 4 large Russet potatoes, diced
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- ¾ cup grated cheddar cheese (plus extra for topping)
- ¾ cup sour cream (or more to taste)
- Chopped scallions, to taste
- Salt and black pepper, to taste
Instructions
- In a large pot, cook chopped bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate, leaving 2 tablespoon of drippings in the pot.
- Add the onion and sauté for about 5 minutes until soft and fragrant.
- Sprinkle in the flour, stirring constantly for 1 minute to form a paste.
- Slowly whisk in the milk, stirring until smooth and creamy.
- Add broth, garlic, and potatoes. Bring to a simmer, then reduce heat, cover slightly, and cook for 20 minutes until potatoes are tender.
- Lightly mash some of the potatoes in the pot for a creamier texture.
- Stir in sour cream, most of the cheddar, and most of the bacon. Season with salt and pepper.
- Serve warm, topped with scallions, remaining cheese, and crispy bacon.
Notes
Use Yukon gold potatoes for a buttery twist. Add milk slowly to avoid lumps. Rest the soup 5 minutes before serving to deepen the flavor. Store leftovers up to 3 days and reheat with a splash of milk. Freeze base only-add dairy after reheating. Great with garlic bread or a crisp salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
Serving Suggestions
Serve this soup with warm garlic bread, a crisp green salad, or a simple roasted vegetable tray. I love pairing it with something fresh and crunchy to balance the creamy base. It also makes a beautiful starter for a cozy winter dinner.
Related Recipes / Internal Links
- Try it with my Garlic Bread Rolls: https://letsflytasty.com/garlic-bread-rolls/
- For a veggie-forward side, my Cheesy Root Vegetable Gratin is a perfect match.
- If you enjoy cozy soups, my Slow Cooker Millet Porridge offers another warming bowl.
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