Baked potato soup is a cozy and creamy soup with all the best parts of a baked potato. This delicious soup can be ready in under an hour and is best served with chives, shredded cheddar cheese, crumbly bacon, and sour cream.
Baked potato soup may sound basic, but really it’s anything but!
This soup combines the best parts of a baked potato in a creamy and comforting meal you can eat with a spoon.
Since this loaded baked potato soup is on the heartier side it can definitely be enjoyed as a full meal but is great alongside a simple green salad.
This soup is great for weeknights but is also a big hit on game days like Superbowl Sunday!
How to make it
Each number corresponds to the numbered written steps below.
- Peel and cube 4 large russet potatoes and add them to a large pot with enough water to cover them. Add 1 tablespoon of salt and bring to a boil. Once the potatoes are fork-tender, drain and set aside. While the potatoes cook, slice 6 thick-cut strips of bacon into 1-inch squares. Dice 1 large onion, and mince 4 cloves of garlic and 1 ounce of chives. Shred 2 cups of medium cheddar cheese.
- Heat a large Dutch oven to medium heat and cook the bacon until the fat has rendered and the bacon is crisp (about 7-10 minutes). Remove the bacon from the pot with a slotted spoon and set it aside to drain on paper towels. Leave approximately 3 tablespoons of bacon fat in the pot.
- Turn the heat down to medium-low and add 3 tablespoons of butter along with the onions and cook for 5-7 minutes or until the onions are soft. Add the garlic and cook for an additional 1-2 minutes, or until fragrant.
- Add a 1/2 cup of dry white wine and bring the mixture to a boil for 1 minute while scraping the bottom of the pot to dislodge any brown bits.
- Reduce the heat to medium and add a 1/4 cup of all-purpose flour. Allow the flour to cook while stirring continuously until incorporated for about 1 minute.
- Add 4 cups of low-sodium chicken stock along with the potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and simmer for 10-12 minutes or until the potatoes are very soft.
- Add 1 cup of heavy cream and continue to simmer while stirring for about 3 minutes.
- Turn off the heat and add 1 1/4 cups of sour cream along with 1 1/2 cups of cheddar cheese. Taste test and adjust salt and pepper to taste. You will most likely need a good amount of salt. At this point, you can either use an immersion blender for a smooth and creamy texture, or a potato masher for a chunky texture. You can also leave the soup as it is. Serve in bowls and offer the chives, the remaining 1/2 cup of cheddar cheese, crumbled bacon, and additional sour cream as toppings. Enjoy!
- Potatoes. Any white potato will work for this recipe but we prefer Russets because they’re a bit drier and are great for baked potatoes and chowders. They also tend to be larger making them easier to peel.
- Texture. The texture of baked potato soup is a personal preference and entirely up to you. If you like an ultra-creamy soup, use an immersion blender to make the soup smooth. If you prefer a chunkier chowder-like texture, leave the potatoes as they are, or mash a few with a potato masher. If at any point you feel the soup is too thick, simply add a touch of water or low-sodium chicken broth to loosen it up.
- Wine. We used a dry white wine to help deglaze the pot. Sauvignon blanc or pinot grigio are both great choices. If you cannot have alcohol, simply use a bit more low-sodium chicken broth.
- Toppings. The toppings are essential for baked potato soup. Here we’ve provided instructions for cheddar cheese, chives, bacon, and sour cream, but you could certainly get as creative as you’d like. For the sour cream, if you’d like it on the runnier side to drizzle, simply mix the sour cream with a bit of water until it’s able to drizzle off the spoon.
More soup recipes
Here are a few more of our favorite soup recipes. We hope you love them as much as we do!
- Broccoli cheddar soup – broccoli, carrots, and onions with cream and cheddar topped with burnt broccoli.
- French onion soup – caramelized onions simmered in a beef and vermouth broth served in crocks topped with sliced baguette and melted Gruyere.
- Split pea soup – smoky split pea soup with ham, carrots, and onion.
- Beef barley soup – tender chunks of beef with carrots, barley, and thyme.
If you’ve enjoyed this baked potato soup or any recipe on this site, give it a 5-star rating and leave a review.
Baked Potato Soup
- 4 large Russet potatoes peeled and cubed
- 6 slices thick cut bacon cut into 1-inch squares
- 3 tablespoons butter
- 1 large onion diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup flour
- 4 cups low-sodium chicken stock
- 1 cup heavy cream
- 2 cups medium cheddar cheese shredded, divided
- 1 1/4 cups sour cream plus more for topping
- salt and pepper to taste
- 1 ounce chives minced
- Add the potatoes to a large pot and cover with water. Mix in 1 tablespoon of salt and bring to a boil. Once potatoes are fork tender, drain and set aside.
- Meanwhile, heat a large Dutch oven to medium heat and cook the bacon until crisp (about 7-10 minutes) then remove to a plate with a slotted spoon. Leave 3 tablespoons of bacon fat in the pot.
- Next, turn the heat to medium-low and add the butter and onions to the pot and cook until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
- Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat to medium and add the flour. Cook the flour for 1 minute stirring to thoroughly incorporate.
- Next, add the low-sodium chicken stock and the potatoes and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the potatoes are very soft (about 10-12 minutes).
- Next, add the cream. Stir and simmer until well incorporated (about 3 minutes).
- Turn off the heat and add the sour cream, and 1 1/2 cups of cheddar cheese. Taste test and adjust salt and pepper to taste. For a soup with more texture, use a potato masher or leave it as is. For a creamier soup use an immersion blender.
- Top each bowl of soup with the chives, the remaining cheddar cheese, crumbled bacon, and additional sour cream. Enjoy!
- Makes 6 large bowls or about 8 cups.
- If the soup is too thick just add water or low-sodium chicken stock to thin it out.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition information is automatically calculated, so should only be used as an approximation.