Name: Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large russet potatoes (baked and peeled); 6 slices bacon (cooked and crumbled); Extra cheese and bacon for topping; 2 green onions (sliced for garnish); 1 small onion (finely chopped); 2 cloves garlic (minced); 1/4 cup all-purpose flour; 3 cups whole milk; 1 cup chicken broth; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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If you crave a bowl of pure comfort, look no further than Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic. This beloved soup takes all the best parts of a loaded baked potato—creamy potatoes, sharp cheddar, smoky bacon, and fresh green onions—and swirls them into a velvety, warming soup that’s as satisfying as it is easy to make. Whether you’re after a cozy weeknight dinner or something special to share with friends, this recipe wraps you in familiar flavors and delivers all the heartiness you could want on a chilly day.

Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup is in its simplicity. Each ingredient brings something special to the table—whether it’s creaminess, depth, or a pop of color. Gather these essentials for your own batch of Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic, and you’ll have everything you need to serve up comfort by the spoonful.

Russet potatoes (4 large, baked and peeled): These give the soup its signature creamy texture and mild, earthy flavor—bake ahead for best results.
Bacon (6 slices, cooked and crumbled): Adds irresistible smoky crunch and infuses the soup with savory depth—plus, extra for topping is a must!
Small onion (finely chopped): Brings a subtle sweetness and background flavor that elevates every bite.
Garlic (2 cloves, minced): Boosts the aroma and adds a gentle pungency that makes the soup unforgettable.
All-purpose flour (1/4 cup): Thickens the soup to that perfect, spoon-coating consistency—swap for gluten-free flour if needed.
Whole milk (3 cups): Gives the base its rich, creamy body—use whole milk for the best texture.
Chicken broth (1 cup): Lends savory undertones and keeps the soup from feeling too heavy.
Shredded cheddar cheese (1 cup): Melts into the soup for a cheesy, tangy finish—sharp cheddar works wonders here.
Sour cream (1/2 cup): Adds creaminess and a little tang that balances all the flavors.
Salt (1/2 teaspoon): Essential for pulling all the elements together—taste and adjust as needed.
Black pepper (1/4 teaspoon): A gentle kick that rounds out the flavor.
Green onions (2, sliced for garnish): Brings fresh color and a little bite to every bowl.
Extra cheese and bacon (for topping): Because more is more when it comes to toppings on Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic!

How to Make Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic

Step 1: Sauté the Aromatics

Start by heating a large pot over medium heat. Add a spoonful of bacon grease or a bit of butter, then toss in your finely chopped onion and minced garlic. Cook them for 4 to 5 minutes, stirring often, until they’re beautifully softened and fragrant. This step lays the flavor foundation for your Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic—don’t rush it!

Step 2: Make the Roux

Sprinkle the flour over your softened onion and garlic, stirring constantly. Let it cook for about a minute. This creates a roux that will thicken your soup, giving it that luscious, creamy spoonfeel you expect from a truly great baked potato soup.

Step 3: Add Milk and Broth

Slowly whisk in the whole milk and chicken broth, making sure there are no lumps. Bring the mixture up to a gentle simmer. The liquid will start to thicken slightly as the flour works its magic, and you’ll see the beginnings of that classic soup base coming together.

Step 4: Incorporate the Potatoes

Scoop the warm flesh out of your baked potatoes and mash them lightly with a fork—you want some texture left. Stir the potatoes into the pot, letting them break down and meld with the creamy base. This is when the soup starts to look and smell like the ultimate comfort food.

Step 5: Simmer

Let your soup gently simmer for 10 to 15 minutes, giving it an occasional stir. This lets all the flavors meld together and the potatoes to release their starch, thickening the soup even more. If you like a chunkier soup, don’t mash the potatoes too much—leave some rustic pieces for texture.

Step 6: Add Cheese, Sour Cream, and Seasonings

Turn off the heat and stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Watch the cheese melt into the soup, creating a rich, creamy finish that’s the hallmark of Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic. Taste and adjust the seasonings to your liking.

Step 7: Finish with Bacon

Stir most of your crumbled bacon right into the soup, saving a handful for topping. The bacon adds smokiness and a delightful crunch that makes every spoonful special. Now you’re ready to ladle up and garnish!

How to Serve Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic

Garnishes

This soup practically begs for a generous sprinkle of toppings. Go wild with extra shredded cheddar, more crispy bacon, and a scattering of fresh green onions. Each garnish adds a new layer of flavor, texture, and that irresistible “loaded potato” vibe. If you’re feeling fancy, a dollop of sour cream or a sprinkle of chives never hurts!

Side Dishes

Pair your Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic with a simple green salad for a bit of freshness, or serve it with warm, crusty bread for serious comfort. Garlic bread, dinner rolls, or even a slice of toasted sourdough are perfect for dipping and scooping up every last bit of the creamy soup.

Creative Ways to Present

If you want to impress, serve your soup in hollowed-out bread bowls or small oven-safe mugs for individual portions. For a family-style meal, bring the pot straight to the table and let everyone help themselves, adding their favorite toppings. This interactive, DIY style makes Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic even cozier!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the fridge for up to three days. Store it in an airtight container, and you’ll have a quick, delicious meal ready to go—just as creamy and flavorful as when it was first made.

Freezing

You can definitely freeze Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic, but keep in mind that the texture may change slightly due to the dairy. For best results, let the soup cool completely, portion it into freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently on the stovetop over low heat, stirring often. If it’s too thick, add a splash of milk or chicken broth to loosen it up. Microwaving works too—just cover and heat in short bursts, stirring between each one to ensure even warming.

FAQs

Can I use leftover baked potatoes for this recipe?

Absolutely! Using leftover baked potatoes is a fantastic shortcut and adds even more flavor since they’ve already had time to develop that classic baked taste. Just scoop, mash, and add to the pot.

Is there a vegetarian version of this soup?

Yes! You can skip the bacon and use vegetable broth instead of chicken broth. For an extra boost of flavor, add a pinch of smoked paprika or top with roasted mushrooms to mimic that savory depth.

How can I make this soup gluten-free?

Easily swap the all-purpose flour for a gluten-free flour blend or cornstarch. The rest of the ingredients are naturally gluten-free, so you can enjoy Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic without worry.

Can I make Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic in advance?

Definitely. In fact, the flavors deepen as it sits, making it even better the next day. Just store it in the fridge and reheat gently before serving.

What’s the best way to get a super creamy texture?

For an ultra-smooth soup, use an immersion blender to blend part or all of the soup before adding the cheese and sour cream. This step is optional, but it creates a luxurious, velvety texture that’s hard to resist!

Final Thoughts

There’s nothing quite like sitting down to a bowl of Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic. It’s everything you love about a loaded baked potato, transformed into spoonable comfort. If you’re looking for a soul-warming meal to share or just to treat yourself, give this recipe a try—you might find it becomes your new favorite way to enjoy potatoes!

Baked Potato Soup: 7 Cozy Reasons to Try This Creamy Classic Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This creamy baked potato soup is the ultimate comfort food, combining tender baked potatoes, crispy bacon, sharp cheddar cheese, and a rich, velvety broth. Perfect for chilly days, this classic American soup offers a hearty and flavorful meal that warms from the inside out.

Ingredients

Scale

Potatoes and Toppings

4 large russet potatoes (baked and peeled)
6 slices bacon (cooked and crumbled)
Extra cheese and bacon for topping
2 green onions (sliced for garnish)

Soup Base

1 small onion (finely chopped)
2 cloves garlic (minced)
1/4 cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Sauté Aromatics: In a large pot over medium heat, cook the chopped onion and garlic in a little bacon grease or butter until softened, about 4–5 minutes.
Make Roux: Stir in the flour and cook for 1 minute, stirring constantly to form a roux, which will thicken the soup.
Add Liquids: Slowly whisk in the milk and chicken broth, then bring to a gentle simmer to cook off the raw flour taste and thicken the base.
Prepare Potatoes: Scoop the flesh from the baked potatoes and mash lightly, leaving some chunks for texture if desired.
Combine Potatoes and Soup Base: Add the mashed potatoes to the pot, stirring to combine evenly.
Simmer: Let the soup simmer for 10–15 minutes, stirring occasionally to develop flavors and thicken further.
Finish Soup: Stir in the shredded cheddar cheese, sour cream, salt, and pepper until smooth and creamy.
Add Bacon: Mix in most of the crumbled bacon, reserving some for garnish.
Serve: Serve hot, topped with extra cheese, bacon, and sliced green onions for added flavor and crunch.

Notes

For a chunkier texture, leave some of the potatoes in small pieces instead of mashing completely.
You can use leftover baked potatoes to save time.
This soup reheats well and thickens more after sitting; thin with extra broth or milk if needed.
For a gluten-free option, substitute the all-purpose flour with gluten-free flour.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American