Baked Potato Soup | Classic American Comfort

Quick Info

• Prep Time: 20 minutes
• Cook Time: 30–35 minutes (with pre-baked potatoes; see notes)
• Total Time: 50–55 minutes
• Yield: Serves 6 as a main, 8 as a starter
• Course: Dinner / Soup
• Cuisine: Classic American
• Skill Level: Easy
• Special Equipment: Large Dutch oven or soup pot, potato masher (or immersion blender), ladle, baking sheet (if baking potatoes now)

Introduction

Every fall, the first cold snap sends us straight to the stove for a pot of Baked Potato Soup—the kind that tastes like your favorite loaded baked potato, right down to the crispy bacon, sharp cheddar, and snipped chives. When the kids were little, we called it “jacket potato soup,” and they’d line up their toppings like a sundae bar. To this day, there’s friendly competition over who can build the tallest cheesy swirl.

This is a classic American comfort soup with a modern, weeknight-friendly approach. I use leftover baked potatoes whenever I can, but I’ve included a microwave shortcut so you can get that fluffy, baked-potato texture even on busy nights. The result is velvety and hearty without being heavy, with just the right tang from sour cream and the coziness of buttered potatoes in every spoonful.

Ingredients

Main Ingredients

• 4 large russet potatoes (about 2½–3 lb), already baked and cooled or quickly “baked” in the microwave (see Step 1)
• 6 slices bacon, cut into ½-inch pieces (sub turkey bacon or skip for vegetarian)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (or 3 tbsp cornstarch for gluten-free)
• 5 cups low-sodium chicken broth (or vegetable broth)
• 1 cup milk (2% or whole)
• ½ cup sour cream (or plain Greek yogurt)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ¼ tsp smoked paprika (optional, adds a hint of “baked” flavor)
• 1 cup shredded sharp cheddar, plus more for serving
• 3 tbsp chopped chives or scallions, plus more for topping
• For Serving (optional but classic):
  • Extra bacon crumbles, cheddar, chives, sour cream, hot sauce

Optional / Variations

• Loaded & Veggie-Rich: Stir in 1½ cups small broccoli florets during the last 5 minutes.
• Ham & Corn Twist: Fold in 1 cup diced ham and ½ cup corn kernels after simmering.
• Lighter Dairy: Use evaporated milk (1 cup) in place of milk + sour cream for fewer calories and a silky finish.
• Fully Gluten-Free: Replace flour with 3 tbsp cornstarch, whisked into cold milk before adding.
• Vegetarian: Skip bacon; start with 2 tbsp butter + 1 tbsp olive oil and add ½ tsp smoked paprika or a drop of liquid smoke for depth.
• Extra Tang: Swap half the sour cream for buttermilk (add at the end, off heat).
• Cheese Swap: Try white cheddar, Gruyère, or pepper jack for a spicy kick.

Instructions

Step 1: “Bake” the Potatoes (Two Ways)

• Leftover Method (Best Texture): Use pre-baked russets from last night; split and scoop while warm or peel when cool.
• Microwave Shortcut (Weeknight Win): Scrub potatoes, prick all over, and microwave 8–12 minutes, turning once, until very tender. Cool just enough to handle, then peel and roughly mash in a bowl.

Tip: A few rustic chunks make the soup feel like a true loaded baked potato.

Step 2: Cook the Bacon & Build the Base

Place a large Dutch oven over medium heat. Add bacon and cook until crisp, 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the drippings (keep them for flavor).

Add butter and olive oil to the pot with the drippings. Stir in onion and celery with a pinch of salt; sauté until soft and translucent, 5–6 minutes. Add garlic; cook 30 seconds until fragrant. My daughter always wanders in at this moment and asks, “Is it baked potato night?”—as if the bacon didn’t already announce it.

Step 3: Make the Roux & Add Liquids

Sprinkle flour over the vegetables; cook, stirring, 1–2 minutes to remove the raw taste. Gradually whisk in broth until smooth, scraping the bottom of the pot. Bring to a gentle simmer. Add the mashed/roughly chopped potatoes, smoked paprika, salt, and pepper. Simmer 10 minutes, stirring occasionally; the potatoes will thicken the soup as they break down.

Step 4: Add Milk & Sour Cream for Creaminess

Lower the heat to medium-low. Stir in milk, then whisk in sour cream until fully incorporated. Warm gently 3–4 minutes—do not boil after adding dairy to prevent curdling. If you prefer a smoother soup, use an immersion blender for a few short bursts, leaving some texture.

Step 5: Finish with Cheese & Chives

Stir in cheddar until melted and silky. Taste and adjust seasoning—potatoes love salt, so you may need a pinch more. Fold in chives and half the bacon. If the soup is too thick, whisk in a splash of warm broth or milk; if too thin, simmer another 2–3 minutes.

Step 6: Load the Bowls

Ladle into warm bowls and top with the remaining bacon, extra cheddar, more chives, and a dollop of sour cream. A few drops of hot sauce are brilliant for grown-ups. Around our table, there’s a quiet minute while everyone digs in, followed by the clink of spoons and happy sighs—best soundtrack ever.

Tips & Variations

• Why Russets? Their high starch content makes the creamiest, most “baked potato–like” texture. Yukon Golds work too, but the soup will be slightly silkier and less fluffy.
• Texture Control: For a chunkier soup, mash only half the potatoes; for extra-smooth, fully mash and blend briefly.
• No Flour Option: Stir 3 tbsp cornstarch into the cold milk, then add to the soup and simmer until thickened.
• Make-Ahead: The soup thickens in the fridge. Reheat gently over low with ½–1 cup extra broth or milk to loosen, then re-season with salt and a little sour cream to brighten.
• Freezer Tips: Potato soups can turn grainy when frozen. If you want to freeze, stop before adding milk, sour cream, and cheese; cool, freeze up to 3 months, then thaw, reheat, and finish with dairy fresh.
• Bacon Alternatives: Crispy pancetta or smoked turkey work wonderfully; for vegetarian, top with crisped mushrooms (sauté in a little butter and soy sauce).
• Toppings Bar Ideas: Diced tomatoes, sliced jalapeños, roasted corn, crispy onions, or a swirl of pumpkin seed pesto for a herby pop.
• Budget Stretch: Add 1 can white beans (rinsed) during the simmer; it boosts protein and makes more bowls without changing the flavor.
• Allergy-Friendly: Use lactose-free milk and cheddar; swap sour cream for lactose-free Greek yogurt.
• Sunday to Weeknight: Bake extra russets with your weekend dinner, then make this soup in minutes on Monday.

Nutrition

(Per serving, 1/6 of recipe with whole milk and sour cream; estimates.)

• Calories: 480
• Protein: 19 g
• Carbs: 47 g
• Fat: 24 g
• Fiber: 4 g
• Sodium: 980 mg
• Sugar: 6 g

Final Thoughts

This Baked Potato Soup is everything I want on a chilly night: cozy, creamy, and endlessly customizable. It turns leftover baked potatoes into something special, yet it’s simple enough to make from scratch any night of the week. Set out a little toppings bar, let everyone build their perfect bowl, and watch the stress of the day melt away like cheddar in hot soup.

Save this for baked potato soup, loaded potato soup, classic American comfort, easy soup dinners, and family-friendly weeknight meals on Pinterest. From my bacon-scented, happy kitchen to yours—enjoy every spoonful!