Baked Potato Soup: A Bowl of Comfort That Never Disappoints

If you’ve ever dreamed of wrapping yourself in a bowl of comfort, this Baked Potato Soup is your cozy-season savior. It’s got all the fixings of your favorite loaded baked potato—crispy bacon, sharp cheddar, sour cream, and green onions—transformed into a rich, velvety soup you’ll want to make on repeat.

Perfect for dinner on a chilly night, game day gatherings, or simply satisfying that deep, carb-loving craving, this soup is easy to prepare and guaranteed to fill you up in the best way.

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Why I Love This Recipe

Few things are as comforting as a thick, cheesy bowl of potato soup. What sets this one apart is baking the potatoes first, which gives the dish that deep, earthy flavor you just can’t get from boiled spuds. Combine that with crispy bacon and a blend of cheddar and cream, and you’ve got a recipe that feels like a hug from the inside.

It’s easy to scale up for a crowd, and it makes fantastic leftovers—if you’re lucky enough to have any.

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Ingredients You’ll Need

• 4 large russet potatoes, baked and diced
• 6 slices bacon, cooked and crumbled
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• 4 tablespoons butter
• ¼ cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 2 green onions, sliced (for garnish)

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Ingredient Notes & Swaps

• Potatoes: Russets are perfect for their fluffy texture, but Yukon golds work too.
• Bacon Swap: Use turkey bacon or veggie bacon if you prefer a lighter or vegetarian option.
• Broth: You can sub with vegetable broth for a vegetarian base (omit bacon).
• Dairy-Free Options: Use full-fat coconut milk and dairy-free cheddar/sour cream alternatives, but keep in mind it’ll alter the flavor.

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How to Make Baked Potato Soup

1. Bake the Potatoes:
   Preheat oven to 400°F (204°C). Bake whole russet potatoes for 1 hour until fork-tender. Cool slightly, then dice into chunks (peel if desired).
2. Cook the Bacon:
   In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave 2 tablespoons of bacon fat in the pot.
3. Sauté Onion & Garlic:
   Add butter to the bacon fat. Stir in diced onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds.
4. Make the Roux:
   Sprinkle in flour and stir constantly for 1 minute to form a roux. This helps thicken the soup.
5. Add Broth & Simmer:
   Gradually whisk in chicken broth, breaking up any lumps. Bring to a simmer and cook until thickened slightly—about 5 minutes.
6. Add Milk, Cream, and Potatoes:
   Stir in milk, heavy cream, diced baked potatoes, salt, and pepper. Let simmer for 10 minutes.
7. Mash for Texture:
   Use a potato masher or immersion blender to break down some of the potatoes. Leave some chunks for that classic baked potato feel.
8. Finish with Cheese and Sour Cream:
   Stir in shredded cheddar and sour cream until smooth and melty.
9. Serve:
   Ladle into bowls and top with crispy bacon, green onions, extra cheese, or a dollop of sour cream.

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Tips for Soup Success

• Bake Ahead: Bake the potatoes a day ahead for faster prep.
• Don’t Over-Blend: Leave some chunks for that rustic texture.
• Use Freshly Grated Cheese: It melts better and prevents clumping.
• Reheat Gently: Warm over low heat and stir often to maintain creaminess.

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Serving Suggestions & Pairings

This soup is a meal on its own, but if you’re going for full comfort mode, here’s what I recommend:

• Pair it with Easy Turkey Wings for the ultimate cozy combo.
• Serve it before a hearty dish like Cajun Chicken Sausage Gumbo.
• Offer up a bowl of Beer Cheese Dip for dipping bread or soft pretzels while the soup simmers.
• Sip alongside Blueberry Lemonade for a bright, refreshing contrast.
• Finish the meal with Old-School No-Bake Cookies for a nostalgic treat.

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Storage & Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Gently on the stovetop over low heat, adding a splash of milk or broth if it thickens too much.
• Freeze with Caution: Because of the dairy, freezing may cause some separation. If freezing, do so before adding cheese and sour cream.

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More Recipes You’ll Love

Here are more hearty and comforting recipes to keep the cozy vibes going:

• Easy Turkey Wings
• Cajun Chicken Sausage Gumbo
• Beer Cheese Dip
• Old-School No-Bake Cookies
• Blueberry Lemonade

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Final Thoughts

This Baked Potato Soup is what comfort food dreams are made of—rich, hearty, creamy, and packed with flavor. It’s a reliable favorite for good reason, and once you make it, don’t be surprised if it becomes a staple in your home.

Give it a try and tag @chefmaniac with your cozy bowl! We’d love to see your version. Be sure to follow for more feel-good meals, seasonal favorites, and satisfying bites made easy.