Baked Potato Soup

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Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

A rich and creamy soup with loaded with cheddar cheese and topped with all of our favorite toppings we add to traditional Baked Potatoes!

Pot with Baked Potato Soup

Loaded Baked Potato Soup

Creamy, dreamy mashed potatoes are added to a savory chicken broth base resulting in this cheesy potato soup.  We top this loaded potato soup with our favourite baked potato toppings including crispy bacon, cheddar cheese, sour cream, and green onions. The result is a deliciously rich potato soup that tastes just like those fully loaded baked potatoes we all love so much!

Potatoes are one of our favorite veggies, they’re inexpensive, versatile and taste great! There are a ton of ways to prepare potatoes… french fries,  Garlic Ranch Mashed Potatoes, roasted potatoes, Loaded Twice Baked Potato Casserole… you name it. One of our favorites is to enjoy it as a slurpable soup!

How to Make Baked Potato Soup

This loaded baked potato soup recipe is loaded with flavor from bacon, onions and cheese, everything is melded together to make a rich creamy soup! It’s easy to make, here’s how:

  1. Fry bacon until crisp (yum!).
  2. Cook onions in the bacon drippings until tender. Add broth and mashed potatoes and simmer.
  3. Add a splash of buttermilk and of course sharp cheddar cheese.

Top with your favorite toppings including green onions, sour cream, crisp bacon and cheese!

The Perfect Potatoes for Soup

While this recipe tastes like a baked potato, we actually use mashed (or smashed) potatoes. The use of mashed potatoes makes it quick & easy and creates a creamy texture (and it’s a great way to use up leftovers).

Baked Potato Soup is the perfect way to use up leftover mashed potatoes (if leftover mashed potatoes is even a thing?!). If you don’t have leftovers you can make mashed yourself (recipe below) or even whip up some easy Instant Pot Mashed Potatoes. When making mashed potatoes for this recipe, I prefer to have the texture to be a little bit more smashed (or chunky) so the soup has texture.

White bowl with Baked Potato Soup and a spoon

A Delicious Staple

Mashed potatoes are a staple for good reason, they’re inexpensive, delicious and easy to make! They’re the perfect base for gravies and sauces or for topping with Salisbury Steak or creamed corn!

Mashed potatoes simply require potatoes, butter, and cream (or milk) with seasoning. Depending on what I’m serving them with, I also add in green onions, garlic or even sour cream. Add these mashed potatoes to the soup or you can use leftover mashed potatoes if you have any!

Making the Perfect Mashed Potatoes

Ingredients:

  • 4 lbs russet potatoes
  • 2 cloves fresh garlic (optional)
  • 1/4 cup butter
  • ½ to 3/4 cup whole milk (or cream), warmed
  • salt & pepper to taste

Directions:

  1. Wash, peel & cube potatoes. Boil the potatoes (and garlic if using) and in a large pot of salted water until fork tender (about 15 minutes).
  2. Drain very well and place back into the warm pot.
  3. Mash slightly with a potato masher. Add in butter, warmed milk, salt and pepper. Mash to desired consistency.

Close up of loaded baked potato soup in pot with ladle

Can You Freeze Baked Potato Soup?

This baked potato soup recipe does reheat well and can last about 5 days in the fridge.

Soups containing potatoes can have a change in texture when frozen so I prefer to make it fresh when I can. If you do decide to freeze this soup, you’ll want to reheat it over low heat to help maintaining the creamy and smooth texture!

What Can You Add to Potato Soup?

This baked potato soup recipe has bacon, cheese, sour cream, and green onions which are some of my favourite mix-ins for potatoes!

Baked Potato Soup is extremely versatile making it the perfect way to use up any leftover ingredients in your fridge.

Add in any of the following:

  • Proteins: rotisserie chicken, leftover ham, cooked and drained sausage
  • Vegetables: corn, red bell peppers, leftover roasted vegetables finely chopped
  • Cheeses: change them up or use what you have on hand. Be sure to include at least one sharp flavored cheese such as cheddar or parmesan.

Baked Potato Soup in a white bowl with bacon and cheese

More Potato Recipes You’ll Love

This is honestly the best potato soup I’ve ever had, and it’s perfect for a weeknight meal.

This soup takes about 30 minutes start to finish. While it’s cooking I put together a quick tossed salad and add in some crusty bread for the perfect family meal. When I make this soup for my family, I like to serve it but leave the sour cream, green onion, and bacon on the side. I serve the toppings like I would with a normal baked potato. Everyone loves adding their own toppings!

White bowl with Baked Potato Soup and a spoon
4.96 from 44 votes
Review Recipe

Baked Potato Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

Ingredients

  • 6 slices bacon chopped
  • 1 small onion diced
  • 2 tablespoons flour
  • 2 cloves garlic minced
  • 3 cups chicken broth low sodium
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups mashed potatoes
  • 1 ¼ cups sharp cheddar cheese shredded and divided
  • ½ cup buttermilk
  • cup sour cream plus extra for garnish
  • 2 green onions finely chopped

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Instructions

  • Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
  • Reduce heat to medium low and add diced onion to drippings.  Cook until tender, about 5-7 minutes.
  • Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
  • Stir in mashed potatoes.  Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
  • Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
  • Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.

Nutrition Information

Calories: 528, Carbohydrates: 45g, Protein: 19g, Fat: 30g, Saturated Fat: 14g, Cholesterol: 72mg, Sodium: 1469mg, Potassium: 844mg, Fiber: 3g, Sugar: 4g, Vitamin A: 585IU, Vitamin C: 51.6mg, Calcium: 344mg, Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Lunch, Main Course, Soup
Cuisine American

Baked Potato Soup in a bowl and in a pot with a title

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Baked Potato Soup in a bowl and in a pot with a title
Baked Potato soup in a white bowl with bacon and cheese
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating




Comments

  1. This was so good and easy to make! I had a lot of left over from scratch mashed potatoes and this was the perfect way to use them. Perfect comfort food ❤️5 stars

    1. Hi Flygirl, this recipe is best fresh as soups containing potatoes can have a change in texture when frozen. If you do decide to freeze this soup, you’ll want to reheat it over low heat to help maintain the creamy and smooth texture!

      1. It wasn’t bad. We used golden baked potatoes but everything else was the same.4 stars

  2. So so soooooo yummy!!!!! I seasoned it extra with some cayenne pepper and this soup came out amazing! Deff a new staple in our house!:)

  3. Delicious! And so adaptable. I had to substitute ham for the bacon and goat cheese for sour cream and it was still yummy. The mashed potatoes were so perfect and I loved not having to get the blender out.
    Thank you!4 stars

  4. LOVE LOVE LOVE this recipe! It is a hit with my parents. They always rave about it and ask when I’m going to make it again. For the chicken broth, I use Better Than Boullion Roasted Chicken and it makes a good difference in flavor. But next time I am going to use the Better Than Boullion Ham Base and see what that holds in store.This recipe is very delicious!5 stars

  5. This was the best baked potato soup I’ve ever had. Even my husband said it was delicious after he ate his and he never tells me anything’s delicious even though most of what I cook is!

    1. If you have leftover baked potatoes you could mash them and add them to this recipe. Enjoy!

  6. So there’s five of us and mashed potatoes are never leftover and I was too lazy to make some just to toss into a soup. So at the risk of being bashed for “changing the recipe” (I’m not a fan of people posting after significantly changing the original recipe) I will share. Doubling the recipe I cooked the bacon and then added the onion and garlic. I then added the chicken broth (1L) and the diced potatoes (leaving two with skins on) and 1/2 ts thyme. After the potatoes had cooked, I used a potato masher to break them up. I added the flour to 1 C milk and mixed well and added to the pot. Once incorporated I added more milk to bring up the volume to my liking along with 1/2 half and half and the sour cream. I brought it up to a boil and cooked until thickened and then added the cheese, salt, and pepper. Though not exactly the recipe, it turned out awesome and was served with pretzel rolls.5 stars

  7. Best baked potato soup recipe I’ve ever tasted! I omitted the sour cream because my husband doesn’t appreciate its taste. I will definitely be making this recipe again! Instead of buttermilk, I used 2% milk with a teaspoon of apple cider vinegar.5 stars

  8. This recipe for potato soup is awesome. I made it a few weeks ago. My husband said it was the best he had ever eaten. He wants me to make it this weekend. Question: can I double the ingredients if I want to feed more people?5 stars