Baked Potato Soup: Easy, Delicious Recipe in 30 Minutes

Table of Contents

• 1. Why You’ll Love This Easy, Delicious Recipe
• 2. Simple Ingredients for a Creamy Baked Potato Soup
• 3. How to Make Baked Potato Soup: Easy Step-by-Step Instructions
• 4. Tips and Tricks for the Best Baked Potato Soup
• 5. Delicious Variations to Customize Your Soup
• 6. Serving Suggestions: What to Pair with Your Soup

There is nothing quite like the comforting embrace of a warm bowl of soup, and this creamy baked potato soup recipe delivers that feeling in every single spoonful. This isn’t just any potato soup; it’s a rich, flavorful, and incredibly satisfying meal that tastes like a fully loaded baked potato, but with the velvety texture of a gourmet soup. Best of all, it’s an easy soup recipe that comes together in about 30 minutes, making it perfect for a busy weeknight.

We’re taking all the classic flavors you love—fluffy potatoes, savory bacon, sharp cheddar cheese, and fresh chives—and transforming them into a simple, one-pot wonder. This homemade soup is about to become a new family favorite!

1. Why You’ll Love This Easy, Delicious Recipe

This recipe is a game-changer for soup lovers! It’s designed to be quick without sacrificing any of the deep, savory flavor you expect from a slow-cooked meal. You get all the comfort food goodness in a fraction of the time.

It’s also incredibly versatile. You can dress it up with all your favorite toppings, just like a real baked potato. This makes it a fun and interactive meal for the whole family. Everyone can customize their own bowl!

2. Simple Ingredients for a Creamy Baked Potato Soup

The beauty of this baked potato soup is its reliance on simple, pantry-staple ingredients. You likely have most of what you need already! Here’s your shopping list:

• 4 large Russet potatoes, peeled and diced
• 6 slices of bacon, chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• 1/4 cup sour cream or Greek yogurt
• Salt and black pepper to taste
• Optional toppings: chopped chives, extra bacon bits, shredded cheese, a dollop of sour cream

3. How to Make Baked Potato Soup: Easy Step-by-Step Instructions

Follow these simple steps to create the most delicious and creamy homemade soup you’ve ever had. It’s a straightforward process that delivers fantastic results every time.

3.1. Step 1: Prepare the Potatoes and Aromatics

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot. Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

3.2. Step 2: Build the Flavor Base

Add the diced potatoes to the pot and stir to coat them in the bacon grease and aromatics. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. For tips on choosing the best potatoes, Serious Eats has an excellent guide. Season generously with salt and pepper.

3.3. Step 3: Simmer and Blend for Creaminess

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency—I like it mostly smooth with a few small chunks of potato left. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.

3.4. Step 4: Add Toppings and Serve!

Reduce the heat to low and stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is heated through. Do not let it boil after adding the dairy. Taste and adjust seasoning if needed. This is the final step to creating a perfect baked potato soup.

4. Tips and Tricks for the Best Baked Potato Soup

Want to take your potato soup recipe to the next level? Here are a few expert tips:

• Use Russet Potatoes: Their high starch content makes them fluffy and perfect for creating a creamy soup base.
• Don’t Over-Blend: For the best texture, leave some small potato chunks in the soup. Over-blending can make the potatoes gummy.
• Season at Every Stage: Add a little salt and pepper when you sauté the onions and again when simmering the potatoes to build layers of flavor.
• Use Full-Fat Dairy: For the richest, creamiest texture, use heavy cream and full-fat sour cream and cheddar cheese.

5. Delicious Variations

Feel free to get creative with this versatile recipe! Try adding a pinch of cayenne pepper for a little heat, or stir in some steamed broccoli florets at the end for a cheesy broccoli and potato soup. For a vegetarian version, simply omit the bacon and use vegetable broth. It’s a wonderfully adaptable comfort food. See others recipes here .

6. Serving Suggestions

Ladle the hot baked potato soup into bowls and set up a toppings bar! Offer bowls of the reserved crispy bacon, extra shredded cheddar, chopped chives or green onions, and a dollop of sour cream. This soup is a complete meal on its own, but it also pairs beautifully with a crusty piece of bread for dipping or a fresh green side salad.

Foire Aux Questions

Can I make this baked potato soup ahead of time?

Absolutely! This soup is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. The soup may thicken upon chilling; simply reheat it on the stovetop over low heat, adding a splash of milk or broth to thin it out to your desired consistency.

Can I freeze this soup?

Yes, you can freeze this soup, but be aware that soups with dairy can sometimes separate or become grainy upon reheating. For the best results, you can freeze the soup base before adding the heavy cream, sour cream, and cheese. When you’re ready to serve, thaw the soup, reheat it gently, and then stir in the dairy products until smooth and heated through.

How can I make this recipe vegetarian?

Making a vegetarian version is very easy! Simply omit the bacon and use 2 tablespoons of olive oil or butter to sauté the onions and garlic. Be sure to use vegetable broth instead of chicken broth. To add a smoky flavor without the bacon, you can add a pinch of smoked paprika to the soup when you add the potatoes.