The Best Homemade Baked Potato Soup Recipe

There’s something undeniably comforting about a bowl of homemade baked potato soup—creamy, hearty, and packed with flavor. I’ve tweaked this recipe over the years to strike the perfect balance between richness and simplicity, using roasted potatoes, crispy bacon, and sharp cheddar. But what really sets it apart is the finishing touch. If you’re looking for a soup that feels like a warm hug, you’ll want to see how it all comes together.

Recipe

There’s something magical about a bowl of homemade baked potato soup—creamy, comforting, and packed with flavor, it’s the kind of dish that feels like a warm hug on a chilly day.

This recipe is my go-to for a reason: it’s rich without being heavy, loaded with crispy bacon, sharp cheddar, and just the right amount of garlic to make every spoonful irresistible.

The secret? Roasting the potatoes first for extra depth, then blending half for velvety smoothness while leaving chunks for that perfect hearty bite.

Trust me, once you try this version, you’ll never go back to the bland stuff. It’s cozy, it’s indulgent, and it’s downright delicious—exactly what comfort food should be.

Ingredients

Start with a base of rich, creamy goodness by using russet potatoes—their starchy texture breaks down perfectly for a velvety soup. Don’t skimp on the bacon; it adds smoky depth and a crispy topping. For a smooth finish, a good quality sharp cheddar cheese melts beautifully, while sour cream lends a tangy richness. Here’s what you’ll need:

For the Soup:

• 4 large russet potatoes (peeled and diced—this starchiness is key for thickness)
• 1 medium yellow onion (finely chopped for savory depth)
• 3 cloves garlic (minced—don’t skip, it’s the flavor booster)
• 4 cups chicken broth (vegetable broth works too, but chicken adds richness)
• 1 cup heavy cream (half-and-half or whole milk can substitute for a lighter option)
• 1 cup sour cream (Greek yogurt is a tangy alternative)
• 2 tbsp butter (unsalted, for sautéing)
• 2 tbsp all-purpose flour (for thickening—cornstarch works if needed)

For the Toppings:

• 6 slices bacon (cooked crispy and crumbled—turkey bacon for a lighter swap)
• 1 cup sharp cheddar cheese (shredded—pre-shredded works, but freshly grated melts better)
• 2 green onions (sliced, for a fresh finish)

Pro Tips:

• Use russet potatoes for their starch content; they naturally thicken the soup without needing excessive cream.
• Sharp cheddar is non-negotiable—its bold flavor stands up to the richness of the soup.
• For a smokier twist, try adding a splash of liquid smoke to the broth if you’re running low on bacon.
• Freshly grated cheese melts smoother than pre-shredded, which is coated in anti-caking agents.

How to Make the Best Perfect Baked Potato Soup

– Finish with dairy – Stir in 1 cup shredded cheddar and ½ cup sour cream until melted. Season with salt, pepper, and ½ tsp paprika.

*Watch out:* Don’t boil after adding dairy to avoid curdling.

– Serve hot – Ladle into bowls and top with crumbled bacon, extra cheese, green onions, and a dollop of sour cream.

*Time-saver:* Prep toppings while the soup simmers.

*Flexibility:* For a lighter version, use Greek yogurt instead of sour cream.

Nutrition

This baked potato soup is a hearty dish, packed with creamy texture and rich flavors.

Chef Tips

While the nutritional breakdown gives you an idea of what’s in the soup, I’ve found a few tricks to make it even better.

Use russet potatoes for their creamy texture once baked. Blend half the soup for smoothness but leave chunks for texture.

Stir in cream cheese for richness and finish with crispy bacon and chives. Adjust seasoning with a pinch of smoked paprika for depth.