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Baked Potato Soup

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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!

A bowl of soup, with Baked potato soup

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.

A bowl of soup, with baked potato soup

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!

A bowl of soup on a table, with Baked potato soup

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.

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

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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Yield: 10 servings

Baked Potato Soup

A bowl of soup, with baked potato soup

Loaded with cheddar cheese, sour cream, chives, and bacon, just add a loaf of crusty bread and salad for a delicious meal.

Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Reduce heat and stir gently until cheese melts. Add bacon (or reserve for topping) or leave out for a vegetarian soup.
  5. Garnish with more cheese and chives or green onions, if desired.

Notes

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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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 335Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 459mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 14g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and 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. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Cassie

Thursday 11th of August 2016

I made this for dinner tonight and it was so delicious! Everyone loved it, even my dad who isn't an avid soup eater. I didn't really make any fancy changes to the recipe, but I did decide too double the bacon, cheese and sour cream. Okay, so maybe I might have tripled the bacon, but lets not talk about that. The only extra ingredient I added too my own bowl was a little garlic powder because I just love garlicy potatoes. I served this with a side of warm chibata bread and a fresh garden salad. It was just the most perfect meal. I'll have to make this again when the weather starts getting cooler.

April

Thursday 7th of January 2016

I love potato soup, and I'm really liking your soup bowl. I have one in white, but want one in burgundy now. PINed and Tweeted.

11 Leftover Mashed Potato Recipes » Or Whatever You Do

Wednesday 2nd of December 2015

[…] Baked Potato Soup  […]

Sara bow

Wednesday 18th of November 2015

Dewqelicious! Very flavorful and not heavy! Very easy to make. I added in diced carrots and celery and it went over great. Thank you

Wendy

Sunday 16th of November 2014

This is exactly what we need for dinner tonight, Sheila, a filling and warming soup! Switch out the chicken broth with vegetable broth (for veggie daughter) and this is a meal we can all enjoy! The weather has decided that winter is here and all I can think about cooking is soup! :)

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