Baked Potato Soup

Creamy and delicious, this Baked Potato Soup has all of the your favorite baked potato flavors. Perfect for a cold day or when you need some comfort food, this soup is just what you need.

Have some extra time? This Crockpot Potato Soup will probably be a favorite as well as this Baked Potato Soup!

I’m a huge baked potato soup fan.

And not to toot my own horn, but I’d say this baked potato soup rates right up there at the top of my list.

It’s super easy, and fast enough to be made on a weeknight. I actually had tested a version where you actually bake the potatoes first – and it was delicious – but it added so much extra time. I knew I needed a soup that could be made on a weeknight, and this soup was born.

So even though it’s not technically “baked”, you still get all of those baked potato flavors, rolled into a cozy bowl of soup.

Ingredients

• Bacon: The bacon will be used for topping the finished soup, but you’ll also get that bacon flavor through the soup by cooking the onions in bacon grease.
• Onion and Garlic: These are both for flavor.
• Seasoned Salt: I love using seasoned salt here, but if you don’t have any , just use regular salt.
• Chicken Broth: I will usually have low sodium broth on hand, so that way I can season to my liking.
• Potatoes: I like to use russet potatoes for my potato soup. You could also use Yukon gold or baby reds, but I like how the russets will fall apart a little easier to make a thicker soup.
• Evaporated Milk: You can use regular milk or even cream, but I like to use evaporated milk because it thickens up the soup without adding a ton of extra calories.
• Cheese: You need shredded cheese to mix into the soup. I like to use freshly grated cheese because it melts in easier.
• Sour Cream: This will make your soup super creamy, as well. And bring in more baked potato flavors.
• Toppings: I keep things pretty simple, by just serving the soup with the bacon from the beginning, some shredded cheddar cheese, and chives.

How to Make Baked Potato Soup

STEP 1: Heat a soup pan or Dutch oven and add your diced bacon. Cook the bacon until it is crisp, then remove it to a paper towel lined plate. You want to reserve the grease in the pan.

STEP 2: To that hot grease, add the onion and cook until it is translucent. Add in the garlic the last 30 seconds or so. Stir in the seasoned salt.

STEP 3: Next pour in your broth. Then add the potatoes. Your potatoes should be mostly covered by liquid. If they are not, you can add little bit more broth. Cook this until the potatoes are fork tender.

STEP 4: Take about half of the potatoes and liquid and transfer it to a blender. Be careful, as the soup is hot. And don’t overfill your blender. If it is small, you can do this in batches.

STEP 5: Process the mixture in the blender until it is smooth.

STEP 6: Pour this blended potato mixture back into the pot on the stove. If you want a thicker soup, you can blend more of the potatoes.

STEP 7: Stir the evaporated milk into the pot.

STEP 8: Then add the sour cream and the cheddar. Stir the soup until the cheese is melted and everything is combined. Let it heat through, then serve.

Tips and Tricks

Make sure to season with salt and pepper once the soup is done before serving.

Instead of blending half of the soup, you can use an immersion blender.

The more soup you blend, the thicker the soup will be. If you want a completely smooth soup, feel free to blend all of it. I like to keep about half of the potatoes in chunks.

You can make this vegetarian by omitting the bacon. Use olive oil or butter to sauté the onions. Then replace the chicken broth with vegetable broth.

More Soup Recipes

Crockpot Cheeseburger Soup
Hamburger Soup
Chicken and Gnocchi Soup

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Baked Potato Soup

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Course: Soup

Cuisine: American

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Creamy and delicious, this Baked Potato Soup has all of the your favorite baked potato flavors. Perfect for a cold day or when you need some comfort food, this soup is just what you need.

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Ingredients

• ▢ 1/2 lb bacon
• ▢ 1/2 cup diced onion
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon seasoned salt
• ▢ 4 cups chicken broth
• ▢ 2 1/2 to 3 pounds russet potatoes peeled and diced
• ▢ 1 (15 oz) can evaporated milk
• ▢ 4 oz shredded cheddar cheese
• ▢ 1/2 cup sour cream
• ▢ Salt and pepper to taste
• ▢ Shredded cheddar cheese, chopped chives, and sour cream for serving

Instructions

• Dice the bacon. Add it to a large soup pot or Dutch oven set over medium-high heat. Cook until the bacon is crisp, then remove it to a paper towel lined plate and set aside for later, leaving the bacon grease in the pot.
• To the grease, add the onion. Cook until soft, then add the garlic and cook an additional 30 seconds. Season with the seasoned salt.
• Add the chicken broth to the pot, then stir in the potatoes. Bring to a gentle boil, and cook until the potatoes are tender.
• Once the potatoes are tender, add about half the soup and the liquid to a blender. Process until smooth. (Be careful blending, as it is very hot.)
• Return the blended portion of the soup back to the pot, and stir in the evaporated milk, cheese, and sour cream. Cook, stirring, until the cheese is melted and the soup is warmed through.
• Serve the soup topped with more cheese, sour cream, chives, and the reserved bacon.

Recipe Notes:

This recipe was updated with changes October 2024.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 521kcal (26%), Carbohydrates: 46g (15%), Protein: 21g (42%), Fat: 27g (42%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 75mg (25%), Sodium: 729mg (32%), Potassium: 1189mg (34%), Fiber: 3g (13%), Sugar: 7g (8%)

Keywords: baked potato soup, potato soup