Easy baked potato soup brings all your favorite loaded potato flavors into one satisfying bowl. After thirty years of perfecting this recipe in my Midwest kitchen, I’ve discovered the secret to creating restaurant-quality soup using simple pantry ingredients.
I’ll never forget the first time I attempted this soup during my early married years – I was trying to recreate the loaded potato soup from our favorite diner for my husband’s birthday dinner. The first batch turned into a lumpy, tasteless mess because I rushed the flour step and added cold milk too quickly. But my grandmother always said that the best cooks learn from their mistakes, so I started over. This time, I took my time with each step, really letting that bacon fat work its magic and whisking the milk in slowly like she taught me.
When my husband took that first spoonful and his whole face lit up, I knew I’d finally cracked the code. Now it’s become our go-to comfort meal whenever the weather turns cold or we need a little extra warmth in our bellies. Time to get our hands floury and create some kitchen magic!
What Makes This Easy Baked Potato Soup So Special
This isn’t just another soup recipe – it’s a bowl of pure comfort that transforms simple ingredients into something extraordinary. Through years of testing and tweaking, I’ve learned exactly what makes the difference between good soup and unforgettable soup.
Uses simple pantry staples you likely have on hand
Comes together in just 45 minutes on busy weeknights
Creates perfect creamy texture without heavy cream or artificial thickeners
Delivers consistent, crowd-pleasing results every single time
Adapts easily to your family’s taste preferences and dietary needs
The real secret lies in understanding how each ingredient builds flavor – from the smoky bacon fat foundation to the way Russet potatoes naturally thicken the broth as they break down.
Understanding Your Ingredients
Thick-cut bacon provides the essential smoky foundation that sets this soup apart – I always choose thick-cut because it renders more flavorful fat and creates better texture contrast when crumbled on top.
Russet potatoes are absolutely crucial for this recipe because their high starch content naturally thickens the soup as they cook and break down, creating that perfect creamy consistency without any artificial additives.
Whole milk works beautifully with the flour to create a rich, velvety base without the heaviness of cream – I’ve found that 2% milk makes the soup too thin, while anything richer can overwhelm the potato flavor.
All-purpose flour acts as our thickening agent, but the key I’ve learned is cooking it in the bacon fat for a full minute to eliminate any raw flour taste that can make the soup chalky.
Sharp cheddar cheese adds that tangy bite that balances the richness perfectly – in my kitchen, I always grate from a block rather than using pre-shredded because it melts much more smoothly into the soup.
Yellow onion builds the sweet, savory foundation, and I’ve discovered that cooking it in bacon fat for exactly 5 minutes brings out the perfect level of caramelization without any harsh bite.
Chicken broth adds depth and helps you control the final consistency – I always keep extra on hand since every batch seems to thicken slightly differently.
Sour cream stirred in at the very end creates that signature tangy finish that makes this taste like your favorite loaded baked potato.
How to Make Easy Baked Potato Soup
Step 1. I always start by cutting the bacon into small pieces using kitchen shears – this technique makes the job so much easier than struggling with a knife on a cutting board, and the pieces cook more evenly.
Step 2. Cook the bacon over medium-high heat until beautifully crispy, about 12-15 minutes for thick-cut or 8-10 minutes for regular bacon, then transfer to a paper towel-lined plate, leaving exactly two tablespoons of fat in the pot.
Step 3. Add the chopped onion to that flavorful bacon fat and cook for 5 minutes – I’ve learned this timing creates the perfect balance between soft texture and sweet flavor development.
Step 4. Stir in the flour and cook for a full minute while stirring constantly – Betty always told me this step eliminates the raw flour taste that can make soup chalky, and you’ll know it’s ready when the mixture smells nutty and toasted.
Step 5. Here’s where technique really matters: whisk in the milk very slowly, starting with just a splash and whisking until smooth before adding more – this prevents lumps and creates that silky texture we’re after.
Step 6. Add the chicken broth, minced garlic, and diced potatoes, then increase heat until you see small bubbles forming around the edges of the pot – this is your “almost boiling” cue to reduce heat and cover.
Step 7. Simmer gently with the lid slightly ajar for 20 minutes until the potatoes are fall-apart tender when pierced with a fork – the slight opening prevents overflow while allowing steam to escape.
Step 8. I’ve found that mashing about half the potatoes right in the pot creates the ideal texture – creamy but with satisfying chunks – though some families prefer it completely smooth.
Keeping This Easy Baked Potato Soup Fresh
Refrigerator Storage: I typically store leftovers in airtight containers for up to 4-5 days. The soup actually develops even richer flavor overnight as all the ingredients have time to meld together. You might need to add a splash of chicken broth when reheating to achieve your preferred consistency.
Freezing Guidelines: This soup can be frozen for up to 3 months, though the texture may become slightly grainy when reheated due to the dairy content. Betty’s freezing method works well if you portion it into family-sized containers before freezing – this way you can thaw exactly what you need.
Reheating Methods: For the best texture, I always reheat gently on the stovetop over low heat, stirring frequently and adding chicken broth or milk as needed to thin. The microwave works for single servings, but use 50% power and stir every minute to prevent the dairy from separating.
Easy Baked Potato Soup
This easy loaded baked potato soup recipe is simple to make, thick and creamy. All your favorite baked potato flavors are packed into this comforting and warming meal!
Cut bacon into small pieces using kitchen shears. Cook in a large soup pot over medium-high heat until crispy, 12-15 minutes for thick-cut or 8-10 minutes for regular. Transfer to paper towel-lined plate, leaving 2 tablespoons bacon fat in pot.
Add onion to bacon fat and cook for 5 minutes until softened and lightly caramelized. Stir in flour and cook for 1 minute, stirring constantly, until mixture smells nutty.
Slowly whisk in milk, starting with a splash and whisking until smooth before adding more. This prevents lumps and ensures silky texture.
Add chicken broth, garlic, and diced potatoes. Increase heat until small bubbles form around edges of pot, then reduce heat and cover with lid slightly ajar.
Simmer gently for 20 minutes until potatoes are fall-apart tender when pierced with a fork.
Using a potato masher, mash about half the potatoes directly in the pot to create desired texture – creamy with some chunks remaining.
Remove from heat. Stir in sour cream, most of the cheese, and most of the bacon, reserving some for garnish. Season generously with salt and pepper to taste.
Serve hot, topped with remaining bacon, cheese, and chopped scallions. Add chicken broth if soup becomes too thick upon standing.
Notes
Russet potatoes are essential for proper thickening. Use whole milk for best texture – 2% makes soup too thin. Cook flour for full minute to eliminate raw taste. Add milk slowly to prevent lumps. Soup thickens as it cools – thin with broth as needed when reheating.
Perfect Partners for Easy Baked Potato Soup
Crusty Sourdough Bread provides the perfect contrast with its tangy flavor and sturdy texture for dipping into the creamy soup.
Simple Garden Salad with crisp vegetables helps balance the richness of this hearty soup, making it feel like a complete, satisfying meal.
Garlic Parmesan Roasted Broccoli adds beautiful color and nutrition to round out your dinner plate while complementing the cheesy flavors.
Easy Homemade Focaccia Bread turns this into an indulgent comfort food feast that’s perfect for cold winter evenings when you want pure coziness.
Air Fryer Brussels Sprouts bring a touch of sophisticated flavor that pairs beautifully with the homestyle comfort of this loaded soup.
Storage and Serving Tips
This easy baked potato soup serves 6 generous portions and reheats beautifully for weeknight dinners. I often make a double batch on Sunday afternoons – one for dinner and one to freeze for busy weeks ahead. The soup thickens as it cools, so don’t worry if it seems a bit thin when first made.
For the creamiest results, I’ve learned to let the soup rest for 10 minutes after cooking before serving. This allows the starches to fully absorb the liquid and creates that perfect spoon-coating consistency. If you’re serving to guests, set out extra toppings – crispy bacon bits, shredded cheese, chopped scallions, and even a dollop of sour cream – so everyone can customize their bowl.
Troubleshooting Common Issues
If your soup turns out grainy: This usually means the milk was added too quickly or the heat was too high. Next time, add milk more slowly and keep heat at medium.
If the soup is too thick: Simply whisk in additional chicken broth or milk, one tablespoon at a time, until you reach your desired consistency.
If flavors seem flat: The soup likely needs more salt – add it gradually and taste after each addition. Remember that potatoes absorb a lot of salt, so this soup needs generous seasoning.
If dairy curdles: This happens when the soup gets too hot after adding sour cream. Always remove from heat before stirring in dairy ingredients, and reheat very gently if needed.
FAQs
Can I make this soup ahead of time?
I recommend making the soup completely and storing it in the refrigerator for up to 4-5 days. The flavors actually improve overnight, making it perfect for meal prep or entertaining.
What if my soup becomes too thick during storage?
Simply add chicken broth one tablespoon at a time while reheating until you reach your desired consistency – it’s much easier to thin than to thicken.
Can I substitute the bacon?
Many home cooks find success with turkey bacon, though you’ll lose some of that signature smoky flavor. For a vegetarian version, try cooking the onions in butter and adding a teaspoon of smoked paprika.
How do I prevent the milk from curdling?
Betty’s solution is to always add the milk slowly while whisking constantly, and never let the soup reach a rolling boil once the dairy is added – gentle simmering is key.
