When the weather turns chilly, there’s nothing quite like a warm, comforting bowl of soup. The Baked Potato Soup is the perfect combination of rich, creamy, and savory, packed with all the flavors of a baked potato but in a satisfying soup form. Made with russet potatoes, crispy bacon, cheese, sour cream, and a hint of seasoning, this soup will quickly become a staple in your recipe rotation. It’s the kind of soup that wraps you in a blanket of warmth and flavor, ideal for cozy nights, gatherings, or meal prepping.

This soup is incredibly versatile—you can make it as thick or as creamy as you like. The blend of chicken stock, milk, and heavy cream gives it a luscious base, while the crispy bacon and cheese provide the perfect finishing touch. Whether served as a main course with some crusty bread or as a comforting appetizer, this soup delivers all the deliciousness of a loaded baked potato in every spoonful.

Why You’ll Love This Recipe

Comforting and Hearty – With the creamy texture and hearty potatoes, this soup is filling and satisfying.
Rich and Flavorful – Bacon, cheese, and sour cream combine for a savory flavor explosion.
Easy to Make – Simple ingredients and easy steps come together quickly for a cozy meal.
Customizable – Adjust the thickness and seasoning to your liking, or add your favorite toppings.
Great for Leftovers – This soup stores beautifully and tastes even better the next day!

Ingredients

Large russet potatoes (peeled and diced)
Bacon slices (chopped)
Medium onion (diced)
Celery stalks (diced)
Garlic (minced)
Unsalted butter
Flour
Bayou City All Purpose Seasoning
Bayou City Garlic Pepper
Celery salt
Onion powder
Garlic powder
Salt
Chicken bouillon base
Chicken stock
Whole milk
Heavy cream
Cheese (divided)
Sour cream
Green onion (chopped)
Chives (for garnish)

Variations

Vegetarian: Omit the bacon and use vegetable stock in place of chicken stock for a vegetarian-friendly version.
Dairy-Free: Substitute heavy cream and whole milk with coconut milk or almond milk, and use dairy-free cheese for a vegan version.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy version of this soup.
Cheese Lovers: Add more cheese to the soup for a richer, cheesier flavor. A blend of cheddar and mozzarella works wonderfully.
Herb Variations: Feel free to add fresh thyme or rosemary to the soup for an extra depth of flavor.

How to Make the Recipe

Step 1: Prepare the Potatoes

Peel and dice the russet potatoes into small cubes. Set aside.

Step 2: Cook the Bacon

In a large pot, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon and set it aside, leaving the bacon fat in the pot.

Step 3: Sauté the Vegetables

In the same pot with the bacon fat, add the diced onion, celery, and minced garlic. Sauté for about 5 minutes, until the vegetables soften and the onion becomes translucent.

Step 4: Make the Roux

Add the butter to the pot and let it melt. Sprinkle in the flour, stirring constantly to form a smooth paste (this is your roux). Cook for about 2 minutes to get rid of the raw flour taste.

Step 5: Add the Liquids

Slowly pour in the chicken stock, followed by the whole milk and heavy cream. Stir until the mixture becomes smooth and slightly thickens.

Step 6: Add the Potatoes and Seasonings

Add the diced potatoes to the pot and stir in the Bayou City All Purpose Seasoning, garlic pepper, celery salt, onion powder, garlic powder, salt, and chicken bouillon base. Bring the soup to a gentle simmer, cooking for about 20-25 minutes until the potatoes are tender.

Step 7: Blend the Soup

Once the potatoes are cooked through, use an immersion blender to blend the soup to your desired consistency. You can blend it completely for a creamy soup, or leave some chunks of potato for texture. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.

Step 8: Add the Cheese and Bacon

Stir in the shredded cheese (reserve some for garnish) and crumbled bacon, and cook until the cheese melts. Adjust the seasoning to taste.

Step 9: Serve

Ladle the soup into bowls and top with a dollop of sour cream, additional shredded cheese, chopped green onions, and fresh chives for garnish.

Tips for Making the Recipe

Adjust the Consistency: If you prefer a thicker soup, blend more of the potatoes. For a thinner soup, add more milk or chicken stock.
Crispy Bacon: For extra crispy bacon, bake it in the oven rather than frying it in a pan.
Don’t Overcrowd the Potatoes: If your pot is too crowded, the potatoes might not cook evenly. You can always cook the potatoes in batches if needed.
Season Gradually: Season the soup gradually as you go, tasting as you add to make sure the flavor is balanced.

How to Serve

Top with Toppings: Besides the sour cream, shredded cheese, green onions, and chives, you can add crispy bacon, chopped parsley, or a drizzle of ranch dressing for extra flavor.
Pair with Bread: Serve this soup with some crusty bread, garlic bread, or even crackers for a complete meal.
Make It a Meal: This soup is hearty enough to be a main course. Serve it alongside a salad or a light sandwich for a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Leftover baked potato soup can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a little extra milk or cream if it thickens too much.

Freezing

This soup freezes well! To freeze, allow it to cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat.

Reheating

To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. You can add a splash of milk or cream if the soup thickens too much during storage.

FAQs

1. Can I use different potatoes?

While russet potatoes are the best for this soup, you can use Yukon Gold or other waxy potatoes, though the texture may vary slightly.

2. Can I make this soup ahead of time?

Yes, this soup is great for making ahead! The flavors meld together even better after sitting for a few hours or overnight.

3. Can I use non-dairy milk?

Yes, you can use almond milk or coconut milk as a substitute for whole milk and cream, though it may alter the flavor and texture slightly.

4. How can I make this soup spicier?

Add a pinch of cayenne pepper or a few dashes of hot sauce to give it a kick.

5. Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon can be used as a substitute for regular bacon if you prefer a leaner option.

6. Can I make this soup vegetarian?

Yes, you can omit the bacon and use vegetable broth in place of chicken stock for a vegetarian version.

7. How can I make this soup thicker?

Blend more of the soup, or add more potatoes. You can also simmer it longer to reduce the liquid.

8. What can I substitute for chicken bouillon base?

You can use chicken bouillon cubes or powder as a substitute, adjusting to taste.

9. Can I freeze this soup?

Yes, this soup freezes well! Just be sure to let it cool completely before freezing.

10. Can I add more vegetables to the soup?

Yes, feel free to add vegetables like carrots, leeks, or parsnips for more variety and flavor.

Conclusion

The Baked Potato Soup is a comforting, creamy, and rich dish that brings the heartiness of a baked potato into a bowl of soup. With its combination of potatoes, bacon, cheese, and sour cream, this soup is sure to be a crowd-pleaser. Whether you’re making it for a cozy weeknight dinner, a family gathering, or as a meal prep option, this recipe will quickly become a favorite. Serve it with your favorite toppings, and enjoy a warm, delicious bowl of comfort!