Baked Potato Soup

If you adore a loaded baked potato, then this soup is exactly what you need—creamy, potato-filled broth made smooth with half-and-half, lots of melty cheddar, crispy bacon bits, and a sprinkle of fresh chives. It’s pure cozy comfort that comes together quickly and feels a little special without any extra fuss.

Down below, you’ll find the full recipe card with easy-to-follow steps (it takes about 45 minutes from start to finish), step-by-step photos to guide you along, and top PRO Tips for that perfect creamy texture. Plus, I share lots of substitutions and storage ideas so you can make it your own—whether you want it chunky, silky smooth, vegetarian, or ready for the freezer.

• Inside the post: ingredient list, clear instructions, and helpful images.
• Quick details: makes about 2.5 quarts (roughly 8 servings) and freezes well for meal prep.
• Extras: tips on melting cheese beautifully, avoiding gluey potatoes, and easy swaps to customize it.

Why This Soup Wins on Flavor

Once you try this loaded baked potato soup, it’ll quickly become your go-to for chilly weeknights or casual entertaining. It captures the full flavor of a loaded baked potato bowl, just in a warm, spoonable soup form that’s comforting and satisfying every time. Prefer a set-it-and-forget-it option? Try our Crock Pot hamburger potato soup.

• Quick comfort food: Ready in around 45 minutes, so you can get a hearty meal on the table without stressing.
• Classic loaded baked potato flavor: All your favorites are here — smoky bacon, gooey cheddar, tangy sour cream, fresh chives — but in a cozy, creamy broth.
• Texture your way: Love chunkier bites? Keep it rustic. Want it thick and creamy? Mash the potatoes a bit. Craving pure silkiness? Blend it smooth. It’s all up to you.
• Everyday ingredients: Uses common pantry staples like russets, onions, chicken broth, half-and-half, and cheese—easy to find and easy to scale up.
• Make-ahead and freezer-friendly: Keeps well in the fridge for a few days or freezes up to 3 months, making it perfect for meal planning or feeding a crowd.
• Flexible and customizable: Want vegetarian? Go bacon-free with smoky spices. Need dairy-free or gluten-free? I’ve got you covered with simple swaps. Add ham, chicken, or change up the cheeses for a new twist. Or try a meatless creamy bowl like our One Pot Creamy Vegetable Soup.

• Smart kitchen tips included: Cooking the potatoes separately keeps the soup from getting gluey, and shredding your own cheese makes it melt just right—little tricks for big flavor.

Ingredients for a Hearty Batch

• 4 large russet potatoes, about 2 lbs.
• ¾ teaspoon salt
• 6 slices thick-cut bacon
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 Tablespoons butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely chopped

How to Make the Soup

1. Shred cheese from a block and measure sour cream and half-and-half; let them sit at room temperature.
2. Cut bacon into 1-inch pieces.
3. Cook bacon in a large pot over low heat, stirring occasionally, until crisp; remove bacon and reserve 2 tablespoons drippings in the pot.
4. Peel potatoes and cut into 1-inch cubes.
5. Place potatoes in a stockpot, cover with about 1 inch of water, add salt, and boil gently about 20 minutes until very tender; drain and gently mash them; set aside.
6. Add chopped onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
7. Add minced garlic and butter to the onions and cook 1 minute until fragrant.
8. Whisk in the flour and cook for 1 full minute to remove the raw flour taste.
9. Add the chicken broth, scraping up any browned bits from the bottom of the pot.
10. Slowly stir in the half-and-half, bring to a boil, then reduce heat and simmer.
11. Stir in the mashed potatoes, then add the sour cream and cracked pepper.
12. Remove the pot from the heat and, if desired, blend the soup with an immersion blender or in batches until as smooth as you like.

13. Slowly add the shredded cheese, stirring until fully melted and combined.

14. Fold in the cooked bacon and chopped chives.

Expert Tips for Perfect Texture

• Cheese: Cracker Barrel Sharp Yellow Cheese is my top pick because it melts beautifully and tastes great. Skip aged or crystallized cheeses—they don’t melt the same way. For another example of ultra-smooth melted cheese in soup, see our High Protein Broccoli Cheddar Soup.
• Skip bagged shredded cheese since the anti-caking agents stop smooth melting.
• You can substitute milk for half and half, but the soup won’t be as thick. Warm the milk for 45 seconds before adding to avoid curdling.
• Use plain Greek yogurt instead of sour cream for a lighter twist.
• Cook potatoes separately to cut down cooking time and remove excess starch, which helps prevent a gluey soup.
• Blend with an immersion blender for a super creamy texture. The soup might seem thin right after blending but thickens as it cools. We use the same technique in our Roasted Tomato Soup for a silky finish.
• This recipe is featured in The Cozy Cookbook on page 36!

Flavor Variations and Add-Ins

• Vegetarian: Leave out the bacon and add smoked paprika or a splash of liquid smoke for that smoky vibe. Use vegetable broth instead of chicken broth.
• Lighter dairy option: Swap half and half for warmed milk and sour cream for plain Greek yogurt.
• Gluten-free: Substitute all-purpose flour with gluten-free flour or use a cornstarch slurry to thicken.
• Try different cheeses: Gruyère, Monterey Jack, or a blend adds new flavors and melts differently—see how Gruyère shines in our Easy French Onion Soup Recipe.
• Add protein: Stir in diced ham or shredded chicken to make the soup heartier. For cozy, creamy chicken inspiration, check out our Chicken Pot Pie Soup.
• Root vegetable swap: Use some or all sweet potatoes instead of russets for a subtly sweeter soup.
• Dairy-free: Use canned full-fat coconut milk and dairy-free cheese; note that texture and flavor will shift.
• Toppings to try: green onions, crispy shallots, roasted corn, steamed broccoli, or a drizzle of herb oil alongside or instead of bacon and chives.

Storage, Make-Ahead, and Freezing

• Keep the soup sealed in an airtight container and refrigerate it for up to 3 days or freeze for up to 3 months for easy meal prep.

  For more soups that freeze and reheat well for make-ahead meals, try Vegetable Beef Soup or Cabbage Roll Soup.

Common Questions and Answers

• Q: Can I use milk instead of half-and-half? A: Absolutely! The broth will be a bit thinner though. Just warm the milk gently before adding to avoid curdling.
• Q: Can I make this soup ahead of time? A: Yes! Store it covered in the fridge for up to 3 days. Reheat gently, adding a splash of half and half or milk if it thickened too much.
• Q: Can I freeze the soup? A: Of course! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before warming.
• Q: How do I get the soup nice and creamy? A: Blend the soup off heat with an immersion blender or in batches. Cooking and mashing the potatoes separately also helps keep the texture perfect and avoids gluey soup.
• Q: What if the soup is too thin? A: Let it simmer longer to reduce, mash some extra potatoes into the broth, or stir in a little flour or cornstarch slurry.
• Q: Can I use pre-shredded cheese? A: I recommend shredding cheese from a block yourself; pre-shredded cheese often has anti-caking ingredients that prevent smooth melting.
• Q: Is there a slow cooker method? A: Yes! Cook the potatoes and onions with broth in the slow cooker until tender, then stir in dairy, cheese, and bacon at the end and keep warm until ready to serve. If you love set-it-and-forget-it potato dinners, try our Slow Cooker Cowboy Potato Casserole.
• Q: How much soup does this recipe make and how many does it serve? A: It makes about 2.5 quarts (10 cups), serving roughly 8 people with just over a cup per serving.
• Q: How should I adjust the salt? A: Keep in mind bacon, cheese, and broth add saltiness. Taste near the end and add salt sparingly as needed instead of at the start.