The Coziest Baked Potato Soup You’ll Ever Make (and Love!)

If the thought of baked potato soup makes your mouth water and your heart a little warmer, you’re in good company. This recipe is comfort food at its finest—creamy, hearty, and loaded with the kind of flavor that soothes your soul after a long day. Whether you’re cooking for your family on a chilly evening or just treating yourself to something indulgent, this baked potato soup is everything your comfort-loving self has been craving.

This dish comes together with simple pantry staples and a few fresh ingredients, making it an easy go-to even on weeknights. Plus, it’s one of those rare meals that everyone agrees on—no negotiating with picky eaters. So tie on your apron, pour yourself a cup of something cozy, and let’s get cooking!

Why You’ll Love This Baked Potato Soup

This soup isn’t just a bowl of warmth—it’s an experience. It checks all the boxes: it’s a creamy potato soup that’s rich, velvety, and speckled with crispy bacon, melty cheese, and just the right touch of chives. It’s also a stellar way to repurpose leftover baked potatoes (but no shame if you’re starting fresh—I’ve done both!).

The Coziest Baked Potato Soup

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• Author: Olivia Hartwellen
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This baked potato soup is the ultimate comfort food—creamy, hearty, and loaded with tender potatoes, crispy bacon, cheddar cheese, and fresh chives. Perfect for chilly nights, it’s a cozy one-pot meal that’s rich, velvety, and deeply satisfying.

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Ingredients

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• 4 large russet potatoes (2 lbs.)

• ¾ tsp salt

• 6 slices thick-cut bacon

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 2 tbsp butter

• ¼ cup all-purpose flour

• 3½ cups chicken broth

• 2 cups half and half

• ¾ cup sour cream

• ½ tsp black pepper

• 2 cups shredded cheddar cheese

• 1/8 cup chives, finely diced

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Instructions

• Prepare ingredients: grate cheese, measure sour cream and half and half, and let sit at room temperature.

• Cook bacon in a large pot until crispy. Remove bacon; leave 2 tbsp drippings in the pot.

• Peel and cube potatoes; boil in salted water for 20 minutes until tender. Drain and mash lightly.

• In the pot with drippings, sauté onion for 5 minutes. Add garlic and butter; cook 1 more minute.

• Sprinkle flour in and whisk constantly for 1 minute.

• Gradually pour in chicken broth, scraping up browned bits.

• Add half and half; bring to a boil, then reduce to a simmer.

• Stir in mashed potatoes, then add sour cream and pepper.

• Blend with immersion blender for a smoother texture if desired.

• Turn off the heat. Stir in cheddar cheese until melted.

• Serve hot, garnished with crispy bacon and chives.

Notes

Avoid overheating when adding cheese to prevent clumping.

For a chunkier soup, skip blending.

Add smoked paprika or cayenne for extra flavor.

To freeze: leave out cheese and sour cream, then add after reheating.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup / Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

• 4 large russet potatoes (2 lbs.)
• ¾ tsp salt
• 6 slices thick-cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• ¼ cup all-purpose flour
• 3½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ tsp black pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Steps to Creamy Perfection

1. First things first: grate your cheese, measure out the sour cream and half and half, and let them sit out to come to room temp. This prevents curdling—trust me, it matters.
2. Cut bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Set aside the bacon but leave 2 tablespoons of those magical drippings in the pot.
3. Meanwhile, peel and cube the potatoes into 1-inch chunks. Boil in salted water for about 20 minutes, or until they’re fall-apart tender. Drain and lightly mash.
4. In your bacon-dripping-infused pot, sauté the diced onion for 5 minutes. Add garlic and butter; cook for 1 more minute.
5. Sprinkle in the flour, whisk constantly for a minute to cook out that raw taste.
6. Slowly pour in the chicken broth, scraping up any browned bits.
7. Add the half and half, bring to a boil, then reduce to a gentle simmer.
8. Stir in the mashed potatoes, then add the sour cream and black pepper.
9. Turn off the heat. Blend with an immersion blender if you want it smoother.
10. Gradually add the cheddar, stirring gently to melt.
11. Ladle into bowls and garnish with that crispy bacon and fresh chives.

Soup-er Smart Tips

• If your cheddar is clumping, your soup base might be too hot. Let it cool a bit before stirring in the cheese.
• Want a chunkier texture? Skip the blender and go rustic.
• Try adding a dash of smoked paprika or cayenne for a little heat.

From My Kitchen to Yours

This baked potato soup became a household favorite after a particularly cold, snowy weekend when I had nothing in the fridge but some leftover potatoes, bacon, and cheese. My kids were skeptical (as usual), but they ended up going back for seconds and asking if we could have it again the next day. Now it’s a staple whenever we need something warm and reassuring.

What to Serve with Baked Potato Soup

A crusty baguette or buttery garlic toast takes this over the top. Add a simple green salad to lighten things up. And if you’re feeding a crowd? A big pot of this soup paired with sliders or grilled cheese makes an unbeatable casual dinner party menu.

How to Store and Reheat

Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring frequently. Avoid boiling, especially after the cheese is added—it can break the creamy texture.

Want to freeze it? Leave out the cheese and sour cream, then add them in after reheating. This helps keep that luscious consistency.

FAQs

Can I substitute the half and half?

Absolutely. You can use whole milk for a lighter version or heavy cream for extra richness.

Can I make this ahead?

Yes! This is one of those dishes that tastes even better the next day. Just wait to add the cheese until reheating if you plan to freeze it.

Can I use different potatoes?

You can, but russets give the creamiest texture. Yukon Golds work too, but they’re waxier.

How do I make this vegetarian?

Skip the bacon and use veggie broth instead of chicken. Add smoked paprika for that savory depth.

Final Ladle of Love

There’s something undeniably comforting about a pot of homemade baked potato soup simmering on the stove. It’s the culinary equivalent of a warm blanket, perfect for slow Sundays, hectic weeknights, or whenever you just need a little edible hug. With simple steps and hearty flavors, this comfort food recipe is bound to be a repeat star in your kitchen. So go ahead—get cozy, grab a spoon, and dig in.

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