If you’ve ever wished you could wrap yourself in a blanket from the inside out, this Baked Potato Soup is pretty much the edible version of that. It’s thick, velvety, loaded with cheddar, bacon, chives, and just the right amount of sour cream—basically everything your heart wants after a long day of juggling work, kids, laundry, and the mysterious forms your child swears are “due tomorrow.”
As someone who believes dinner should feel comforting (without you needing to perform an Olympic-level kitchen routine), this recipe is one of my cold-weather heroes. And the best part? Baked Potato Soup checks every box: easy, creamy, reliable, fast, and impossible to mess up—even if life is busy, loud, and slightly chaotic.
Let’s dig into the details!
Table of Contents
Why You’ll Love This Baked Potato Soup
There are soups… and then there are soups that hug you. This one falls firmly into the second category.
Here’s what makes it special—and why busy home cooks love it:
- It tastes like a loaded baked potato without you turning on the oven.
- The broth is smooth, rich, and creamy thanks to potatoes, half-and-half, and cheese.
- Everything cooks in one pot (the kind of simplicity we all need).
- It reheats like a dream, making it perfect for meal prep.
- The ingredients are everyday staples—nothing fancy or fussy.
But the real magic? It’s comfort food that feels homemade even on a night when you’re running purely on caffeine and willpower.
Ingredients You’ll Need
Here’s what goes into this incredibly comforting Baked Potato Soup—all simple ingredients you probably already have in your kitchen:
- 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 finely diced chives
How to Make Baked Potato Soup (Step-by-Step)
This recipe is straightforward, cozy, and perfect for cooks who want maximum flavor with minimal fuss. That’s exactly how I like to cook, too—because whether you’re chasing toddlers or deadlines, dinner should feel doable.
Step 1: Prep Like a Pro
Before you start cooking, grab your cheese block, sour cream, and half-and-half. Let them sit out while you prep everything else.
This helps them blend smoothly into your soup—no lumps, no clumps, just creamy goodness.
Step 2: Cook Your Bacon
Cut your thick-cut bacon into 1-inch pieces using kitchen shears (my favorite trick—so much easier than a knife).
Cook over low heat in a large pot until crisp.
Set the bacon aside but keep 2 tablespoons of those glorious drippings in the pot.
They’re your flavor base, and trust me—you don’t want to skip them.
Step 3: Cook the Potatoes
While the bacon cooks, peel and chop the potatoes into 1-inch cubes.
Pop them into a pot, cover with water, add the salt, and boil gently for about 20 minutes.
When they’re very fork-tender, drain and mash lightly.
This helps give the broth that classic baked potato soup texture we all love.
Step 4: Soften the Onion
Back in your bacon pot, add the diced onion and cook about 5 minutes until soft and fragrant.
(This is usually when your kitchen starts smelling like absolute heaven.)
Step 5: Bring in the Garlic and Butter
Add the garlic and butter, cooking for 1 minute.
Not longer—you just want the garlic to soften, not brown, so your soup stays smooth and mellow.
Step 6: Make a Quick Roux
Whisk in your flour and stir for a full minute.
This step thickens the soup base and gets rid of that raw flour taste.
Step 7: Add the Broth
Pour in the chicken broth.
Use your spatula to scrape up every tiny browned bit from the bottom of the pot.
Those flavorful bits are bacon’s love letter to your soup.
Step 8: Creamiest Step Ever
Slowly add the half-and-half.
Bring the soup to a gentle boil, then drop it to a simmer.
This is how it becomes silky and thick.
Step 9: Add the Potatoes, Sour Cream, and Pepper
Stir in your mashed potatoes, sour cream, and pepper.
Let everything come together slowly—no rushing the cozy part.
Step 10: Blend (Optional But Recommended)
If you want an ultra-smooth base, blend with an immersion blender or transfer in batches to a standing blender.
I like leaving just a bit of texture—it feels more “baked-potato-ish.”
Step 11: Melt in the Cheese
Sprinkle cheese gradually into the warm (not boiling!) soup.
If the soup is too hot, the cheese can separate rather than melt creamy.
Slow and steady always wins this race.
Step 12: Garnish and Enjoy
Top your bowl with crispy bacon, diced chives, extra cheese—whatever speaks to your comfort-loving soul.
How to Make Baked Potato Soup in the Slow Cooker
If you love “set it and forget it” dinners as much as I do, you’ll be thrilled to know this Baked Potato Soup also turns out beautifully in the slow cooker. It’s just as creamy, cozy, and bacon-loaded — but with even less hands-on time. This version is perfect for busy weekdays, chilly evenings, or any night when you want dinner to basically cook itself.
Slow Cooker Instructions
- Prep the ingredients.
Peel and chop the potatoes into 1-inch cubes. Dice the onion and mince the garlic. Shred the cheese and set it aside for later. - Layer the flavors.
Add the potatoes, onion, garlic, salt, pepper, and chicken broth to the slow cooker. - Cook low and slow.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender and falling apart. - Mash for creaminess.
Use a potato masher or immersion blender directly in the slow cooker to create your desired texture (smooth, chunky, or somewhere in between). - Add the creamy goodness.
Stir in the butter, sour cream, and half and half. Cover and cook on LOW for 15–20 minutes, just until warmed through. - Melt in the cheese.
Slowly sprinkle shredded cheddar into the warm soup, stirring until creamy. (Adding it gradually prevents clumping.) - Finish with bacon + chives.
Cook the bacon separately on the stovetop or in the air fryer until crispy. Crumble and add on top of each bowl along with fresh chives.
Tips for the Best Baked Potato Soup
These simple tricks make a big difference—especially when you’re cooking between school pickup and the evening chaos.
✔ Shred your own cheese.
Bagged cheese has anti-caking agents that stop it from melting smoothly.
Go for a block (Cracker Barrel Sharp Yellow is my favorite).
✔ Don’t let the soup boil after adding dairy.
A gentle simmer keeps everything creamy and velvety.
✔ Milk works in a pinch.
If you’re out of half-and-half, warm the milk first so it blends into the soup without curdling.
✔ The soup thickens as it sits.
If it becomes too thick, a splash of warm broth will fix it right up.
✔ Add toppings!
Baked Potato Soup is basically an invitation to make a tiny masterpiece in your bowl.
Slow Cooker Tips
- Don’t add cheese early. It can separate in the slow cooker. Always melt it in at the end.
- Warm dairy first. Bringing sour cream and half-and-half to room temperature helps avoid curdling.
- Adjust thickness easily. Add more broth to thin, or let it sit uncovered on LOW for 10–15 minutes to thicken.
- Make it a freezer-friendly meal. Skip the dairy until reheating if you want to freeze the soup in advance.
A Little Story from My Kitchen
This recipe became a lifesaver during one of those weeks where everything seemed to hit at once—school events, deadlines, a late-night grocery run I swore I already did.
I tossed this soup together almost absentmindedly, and the moment it started simmering, the whole house smelled like comfort, like everything was finally slowing down.
That’s what I love most about recipes like this: they do the heavy lifting for you. You just get to enjoy the cozy part.
FAQs About Baked Potato Soup
Can I make Baked Potato Soup ahead of time?
Absolutely! It reheats beautifully. The soup will thicken in the fridge, so add a little broth or milk when warming it back up.
Can I freeze leftover Baked Potato Soup?
Yes—freeze for up to 3 months. Just reheat slowly to keep it creamy.
Can I swap the half-and-half?
Sure! Milk works, though the soup won’t be as thick. Warm it first before adding.
What toppings go best with Baked Potato Soup?
Bacon, cheddar cheese, scallions, sour cream, or even a sprinkle of smoked paprika. Go wild!
How to Store Your Soup Like a Pro
- Refrigerate: Up to 3 days
- Freeze: Up to 3 months
- Yield: About 2.5 quarts (10 cups)
This makes it perfect for meal prep—or for those nights when you want something cozy but don’t want to pick up a pot.
Bring More Comfort to Your Table
If your soul is craving something warm, soothing, and incredibly creamy, this Baked Potato Soup is exactly what your week needs. It’s simple, budget-friendly, and packed with that homemade flavor we all love—without chaining you to the stove.
Whether you’re meal-prepping for a busy week or serving a cozy dinner to your family, this recipe delivers comfort in every spoonful. And once your kitchen starts smelling like a warm hug, you’ll understand why this Baked Potato Soup has a permanent spot in my recipe rotation.
Ready to make your evening just a little more comforting? Grab your pot—dinner is about to get delicious.
More Cozy Recipes You’ll Love
If this Baked Potato Soup left you craving even more warm, comforting meals, here are a few delicious dishes that bring the same cozy vibes to your table. Each one is easy, satisfying, and perfect for weeknights when you want dinner to feel like a hug.
- Try a bowl of my ultra-creamy Crockpot Crack Potato Soup — and for another delicious take, don’t miss this version over on Chicken Magic Recipes: Crock Pot Crack Potato Soup
- For a comforting pasta twist, the cozy flavors in this Creamy Chicken Pot Pie Pasta make it a family favorite.
- If you’re in the mood for something richly tender and slow-cooked, these hearty Slow Cooker Short Ribs always hit the spot.
- And for another bowl-worthy classic, you’ll love the creamy, savory goodness of this Creamy Parmesan Italian Sausage Ditalini Soup.
Baked Potato Soup: The Cozy, Creamy Comfort You’ll Crave All Week
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Baked Potato Soup is rich, creamy, and loaded with crispy bacon, cheddar cheese, sour cream, and tender potatoes. A cozy, comforting soup that comes together easily and feels like a warm hug on a busy night.
Ingredients
4 large russet potatoes (about 2 lbs)
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion, diced
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 finely diced chives
Instructions
Shred cheddar cheese from a block and let it come to room temperature along with the sour cream and half and half.
Cut bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
Peel and cube potatoes into 1-inch pieces. Add to a pot, cover with water, and add salt. Boil gently for 20 minutes, until very tender. Drain and gently mash.
Add diced onion to the pot with bacon drippings and cook for 5 minutes.
Add garlic and butter; cook for 1 minute.
Whisk in the flour and cook for 1 full minute.
Slowly whisk in the chicken broth, scraping the bottom of the pot to release browned bits.
Add half and half, bring to a boil, then reduce to a simmer.
Stir in the mashed potatoes, sour cream, and pepper.
Blend with an immersion blender for a smoother texture (optional).
Gradually sprinkle in the shredded cheese, stirring until melted and creamy.
Top with bacon and chives and serve warm.
Notes
Shred cheese from a block—pre-shredded cheese won’t melt smoothly.
Milk can replace half and half; warm it first to prevent curdling.
Soup thickens as it sits—thin with warm broth if needed.
This soup reheats great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 482