Easy Baked Potato Soup | Creamy, Comforting & Ready in 30 Minutes

There’s something magical about a warm, creamy bowl of potato soup on a chilly evening. If you’re craving comfort food that’s quick, hearty, and family-approved, this easy baked potato soup recipe is your new go-to. Made with fluffy baked potatoes, crispy bacon, melted cheese, and a silky cream base, this soup feels indulgent but comes together in just 30 minutes.

This recipe is perfect for weeknights when you want something satisfying without spending hours in the kitchen. It’s beginner-friendly, uses simple pantry ingredients, and tastes like it came straight from your favorite restaurant. You’ll learn my secret tip for achieving ultra-creamy texture without making a roux and how to balance flavors so every spoonful is rich and comforting.

Whether you top it with extra shredded cheese, green onions, or a dollop of sour cream, this soup is endlessly customizable. Even better, you can make it ahead, freeze it, and reheat it whenever you need a cozy meal fast. If you love loaded baked potatoes, this recipe takes that flavor to the next level — in a creamy, dreamy soup.

By the end of this post, you’ll know exactly how to make the best baked potato soup, along with tips, variations, and answers to every common question.

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What Makes This Easy Baked Potato Soup Special?

• Quick & Easy – Ready in just 30 minutes with minimal prep.

• Restaurant-Quality Flavor – Rich, creamy, and loaded with toppings like bacon, cheese, and green onions.

• Beginner-Friendly – Uses simple ingredients and straightforward steps (no fancy equipment needed).

• Customizable & Versatile – Easily adapt it for vegetarian, gluten-free, or lighter versions.

• Make-Ahead & Freezer-Friendly – Prepare a big batch, portion it out, and enjoy later.

This recipe works because it combines baked potatoes’ natural fluffiness with a creamy, savory base, giving you all the comfort of a loaded baked potato in spoonable form. Plus, I’ll share time-saving tips — like using leftover baked potatoes or microwaving them when you’re short on time.

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Ingredient Notes

Here’s what you’ll need to make this creamy baked potato soup:

• Baked Potatoes – The star ingredient. Baking brings out natural sweetness and keeps the soup fluffy. (Shortcut: microwave the potatoes in 8-10 minutes.)

• Butter – Adds richness and creates a silky mouthfeel. Unsalted works best so you can control seasoning.

• Flour – Helps thicken the soup. If you’re gluten-free, swap with cornstarch or rice flour.

• Chicken Broth – Builds depth of flavor. Use vegetable broth for a vegetarian version.

• Milk & Heavy Cream – Creates that creamy, dreamy texture. You can replace heavy cream with half-and-half for a lighter soup.

• Cheddar Cheese – Sharp cheddar gives the best flavor. Freshly shredded melts smoother than pre-packaged.

• Bacon – Crispy, salty, and smoky — a must for loaded baked potato soup! (Optional for vegetarians.)

• Green Onions – Adds freshness and a subtle bite.

• Sour Cream – Balances the richness and makes the soup tangy and delicious.

• Salt & Pepper – Essential for seasoning. Taste as you go.

Optional toppings: shredded cheese, crumbled bacon, chopped chives, extra sour cream, or even hot sauce for a kick.

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How To Make Easy Baked Potato Soup

Step 1: Prepare the Potatoes

Bake 4 large russet potatoes at 400°F (200°C) for 50–60 minutes until fork-tender. (Shortcut: microwave on high for 8–10 minutes.) Let them cool slightly, then scoop out the fluffy insides.

Step 2: Cook the Bacon

In a large pot, cook 6 slices of bacon over medium heat until crispy. Remove bacon and set aside on a paper towel. Leave about 2 tablespoons of bacon grease in the pot for extra flavor.

Step 3: Make the Base

Add 4 tablespoons butter to the pot. Once melted, whisk in 1/4 cup flour and cook for 1 minute to remove the raw taste. Gradually add 3 cups chicken broth, whisking constantly until smooth and slightly thickened.

Step 4: Create the Creamy Soup

Lower the heat and stir in 2 cups milk and 1 cup heavy cream. Add the baked potato flesh and mash gently into the soup until you reach your desired texture — chunky or smooth.

Step 5: Add Cheese & Flavor

Stir in 1 1/2 cups sharp cheddar cheese, 1/2 cup sour cream, and salt & pepper to taste. Keep stirring until cheese is fully melted and the soup is velvety.

Step 6: Top & Serve

Ladle soup into bowls and top with crispy bacon, extra cheddar, green onions, and any toppings you love. Serve immediately.

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Storage Options

• Room Temperature: Let soup cool for 30 minutes before storing.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stove over low heat. Add a splash of milk to bring back creaminess.

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Variations and Substitutions

• Vegetarian Version: Use veggie broth and skip the bacon.

• Loaded Style: Top with caramelized onions, jalapeños, or crispy shallots.

• Lighter Version: Use low-fat milk, Greek yogurt instead of sour cream, and turkey bacon.

• Cheesy Twist: Try Monterey Jack, smoked Gouda, or pepper jack cheese.

• Seasonal Spin: Add roasted corn in summer or roasted garlic in fall for extra depth.

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Frequently Asked Questions

Q1. Can I make this soup ahead of time?
Yes! Prepare up to 2 days in advance. Store in the fridge and reheat gently.

Q2. Do I need to peel the potatoes?
Not necessarily. If you like a rustic texture, leave some skins on.

Q3. How can I thicken the soup more?
Simmer uncovered for 5 minutes or add a cornstarch slurry.

Q4. Can I make this dairy-free?
Absolutely! Use plant-based milk, coconut cream, and vegan cheese.

Q5. What’s the best potato for this soup?
Russet potatoes give the fluffiest texture, but Yukon Golds add a buttery flavor.

Q6. Can I use leftover mashed potatoes?
Yes — just reduce the broth slightly since mashed potatoes are already moist.

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