This creamy Baked Potato Soup is loaded with cheddar cheese, sour cream, chives, and plenty of bacon. Just add a loaf of crusty bread and a tossed salad for a hearty, delicious meal.
This soup requires a little time-consuming prep work — for instance, baking the potatoes and frying the bacon— but it’s worth it!
By using leftovers, though, the soup came together pretty quickly for me. I used extra leftover cooked bacon from our weekend breakfast and the potato pulp I’d saved from making potato skins earlier in the week. I’m the Queen of finding creative uses for leftovers!
Baked Potato Soup
Can you believe that we actually had SNOW in East Tennessee on Halloween? I’m wondering if that’s a sign that we’re in for a particularly cold and snowy winter this year? If so, you can bet that I’ll be making plenty of hearty soups like this easy Baked Potato Soup.
There’s nothing more comforting than a bowl of steamy soup and a roaring fire — both of which John and I enjoyed on our snowy Halloween evening.
Vegetarian Baked Potato Soup
It goes without saying, but for vegetarian Baked Potato Soup leave out the bacon and substitute the chicken broth with vegetable broth. The soup will still be tasty and you’ll save some calories, too!
More Soup Recipes!
There’s nothing better than a bowl of hearty soup on a chilly day to fill your tummy and warm your soul. Here are just a few of my favorite that I hope you enjoy:
- Nikki’s Pasta e Fagioli Soup (Italian pasta and bean soup) — Serve with a loaf of warm, crusty bread or Italian bread sticks in order to soak up every last drop of the delicious, savory broth.
- Creamy Chicken Florentine Soup — Make this rich, creamy soup in the crockpot with chicken, fresh spinach, and mushrooms. Top with Parmesan croutons for extra flavor.
- French Onion Soup — Slowly caramelized onions are the secret to delicious Soupe à L’oignon Gratinée (better known on this side of the pond as French Onion Soup).
- Instant Pot White Chicken Chili gets a kick ‘o spice from garlic, cumin, oregano, and red cayenne pepper, while it gets a creamy broth from Monterey Jack cheese.
- Even more soup recipes!
To make this recipe you may need…
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I like to make soup in my Staub enameled cast iron pot for a couple of reasons. One, it’s just beautiful to go from stove-to-table for serving; and two, it keeps the soup good and hot during our meal.
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Baked Potato Soup Recipe
When making this soup, save the potato skins after you scoop out the pulp to make a potato skin appetizer later. Place the skins on a baking sheet and top with cheese, bacon, sliced green onions and bake at 400 degrees until warm and crispy. Serve with sour cream and hot sauce, if desired.
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- 4 large or 6 medium potatoes
- 1 small onion, diced
- 3 tablespoons butter
- 1/3 cup flour
- 2-1/2 cups low-sodium chicken broth
- 3 cups milk
- 1-1/2 cups cheddar cheese
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5-6 slices bacon, fried crisp and crumbled, (optional)
- chives or green onions, for garnish
- Preheat oven to 450 degrees. Wash and dry potatoes and prick 5-6 times with fork. Bake approximately 1 hour or until soft. Cool completely, then slice in half and remove pulp for the soup, leaving some pulp in chunks.
- Melt butter in large pot over low heat; sauté onions five minutes. Add flour and cook and stir (this mixture will be very thick) about 10 minutes.
- Slowly add chicken broth a little at a time, stirring constantly until thickened and bubbly. Next, gradually add milk. Bring to a boil, then add potatoes, sour cream, and 1 cup cheese.
- Reduce heat and stir gently until cheese melts. Add bacon (or reserve for topping) or leave out for a vegetarian soup.
- Garnish with more cheese and chives or green onions, if desired.
For vegetarian Baked Potato Soup leave out the bacon and substitute the chicken broth with vegetable broth.
Save the potato skins after you scoop out the pulp to make a potato skin appetizer later. Place the skins on a baking sheet and top with cheese, bacon, sliced green onions and bake at 400 degrees until warm and crispy. Serve with sour cream and hot sauce, if desired.
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Amount Per Serving: Calories: 335 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 44mg Sodium: 459mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 14g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!