You know those nights when you just want something warm, creamy, and downright comforting? That’s exactly when I whip up my Easy Baked Potato Soup—it’s like a hug in a bowl. I first discovered this recipe during a chilly winter when my kids were begging for something cozy after school. The best part? It comes together in no time, especially if you’ve got leftover baked potatoes hanging around (which, let’s be real, I always do). The creamy texture, the melty cheese, the crispy bacon on top—it’s pure comfort food magic. And trust me, once you try it, you’ll understand why it’s become a staple in our house.
Why You’ll Love This Easy Baked Potato Soup
This soup isn’t just delicious—it’s downright magical. Here’s why it’ll become your new go-to:
- Quick & Easy: Ready in 35 minutes flat (faster if you’ve got leftover baked potatoes!). No fancy techniques—just simple, hearty goodness.
- Creamy Dreamy Texture: That velvety roux base mixed with melted cheese? Absolute perfection. It coats every spoonful like a cozy blanket.
- Comfort Food Hero: The crispy bacon, green onions, and gooey cheddar make it taste like loaded baked potatoes… but better because it’s soup!
- Endlessly Adaptable: Swap toppings, adjust thickness, or make it vegetarian—this recipe bends to whatever you’re craving tonight.
Seriously, one bite and you’ll be hooked. My family practically licks their bowls clean every time!
Ingredients for Easy Baked Potato Soup
Gather these simple ingredients—most are probably in your kitchen already! The key is prepping everything before you start cooking (trust me, it makes everything smoother). Here’s what you’ll need:
- 4 large baked potatoes, peeled and cubed (leftovers work great!)
- 1/2 cup (1 stick) butter – the real stuff, no substitutes!
- 1/2 cup all-purpose flour – this thickens the soup beautifully
- 6 cups whole milk – warmed slightly so it blends smoothly
- 1 cup shredded sharp cheddar cheese – packed measure for extra cheesiness
- 1/2 cup sour cream – gives that signature tangy richness
- 1/2 teaspoon salt + 1/4 teaspoon black pepper – adjust to taste
- 4 green onions, thinly sliced – save some for garnish
- 6 slices bacon, cooked crispy and crumbled – because everything’s better with bacon
Pro tip: Bake extra potatoes the night before—you’ll thank yourself when soup time comes!
How to Make Easy Baked Potato Soup
Alright, let’s get cooking! This soup comes together faster than you’d think—just follow these simple steps, and you’ll have a creamy, dreamy bowl of comfort in no time. I promise, it’s foolproof if you take it one step at a time.
Step 1: Prepare the Roux
First things first: grab your biggest, heaviest pot (this soup loves to bubble!). Melt that 1/2 cup butter over medium heat—don’t rush it! You want it fully melted but not browned. Once it’s all liquid gold, sprinkle in the 1/2 cup flour and start whisking like your soup depends on it (because it kinda does). Keep whisking for a full minute—this cooks out the raw flour taste and gives your soup that luscious base. You’ll know it’s ready when it smells nutty and looks like wet sand.
Step 2: Thicken the Soup Base
Here’s where patience pays off: slowly pour in the 6 cups milk, about 1 cup at a time, whisking constantly. I mean it—don’t stop whisking! This gradual addition is the secret to avoiding lumps. The mixture will thicken beautifully as you go. Once all the milk’s in, let it simmer gently for 2-3 minutes, stirring occasionally, until it coats the back of a spoon. (Pro tip: Warm the milk slightly first—it blends into the roux like a dream!)
Step 3: Combine Ingredients
Now for the fun part! Stir in those cubed baked potatoes, cheddar cheese, and sour cream—watch as the cheese melts into silky ribbons. Add the salt and pepper, then let everything mingle over low heat for about 10 minutes (stir occasionally so nothing sticks). Just before serving, fold in most of the green onions and bacon (save some for topping!). Taste and adjust seasonings—sometimes I add an extra pinch of salt or a dollop more sour cream if it needs a tangy kick.
And there you have it! Ladle it into bowls, pile on those extra toppings, and dive into the coziest soup ever. The whole process takes about 20 minutes of active time, but tastes like you spent hours simmering love on the stove.
Tips for Perfect Easy Baked Potato Soup
After making this soup more times than I can count, here are my foolproof tricks for potato soup perfection:
- Leftover potatoes FTW: Bake extras with dinner the night before—peeled, cubed, and chilled potatoes blend into the soup like magic!
- Control the creaminess: Love it thicker? Use 5 cups milk. Prefer it soupier? Go up to 7 cups. (I always start with 6 and adjust at the end.)
- Cheese matters: Shred your own cheddar—pre-shredded bags have anti-caking agents that can make the texture grainy.
- Bacon hack: Bake a whole tray of bacon at once—it’s easier, less messy, and you’ll have extra for snacking (no judgment!).
Little tweaks make all the difference—this soup’s practically begging to be customized!
Ingredient Substitutions & Variations
The beauty of this soup? You can tweak it to fit whatever you’ve got in the fridge or dietary needs—it’s practically impossible to mess up! Here are my favorite swaps:
- No sour cream? Plain Greek yogurt works wonderfully (I’ve even used buttermilk in a pinch). The tanginess stays, but the texture gets extra creamy.
- Turkey bacon lovers: Go for it! It crisps up nicely and keeps things lighter. Vegetarian? Skip it or add smoked paprika for that bacony vibe.
- Dairy-free? Use plant-based butter and milk (cashew milk blends best), then swap in nutritional yeast for half the cheese.
- Extra veggies: Toss in sautéed leeks or roasted garlic for depth—sometimes I stir in steamed broccoli florets at the end for a loaded baked potato feel.
The moral? Don’t stress over exact ingredients—this soup welcomes improvisation!
Serving Suggestions for Easy Baked Potato Soup
Oh, the joy of dressing up this soup! I always go big with toppings—it’s half the fun. Pile on extra shredded cheddar, a handful of those crispy bacon crumbles, and a generous sprinkle of fresh chives or green onions. For sides? My family adores it with warm crusty bread for dipping (garlic bread takes it next-level) or a simple apple walnut salad to cut the richness. Pro tip: Set out toppings in little bowls and let everyone customize their bowl—it’s like a baked potato bar, but soup-ified!
Storage & Reheating Instructions
This soup keeps like a dream—if it even lasts that long in your house! Store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually gets better overnight as the potatoes soak up all that creamy goodness. To reheat, warm it gently on the stove over low heat, stirring often (microwaving can make the dairy separate). If it seems too thick, splash in a little milk until it’s just right. Freezing? Portion it out and freeze for up to 3 months—just thaw overnight in the fridge before reheating. Pro tip: Stir in fresh toppings after reheating for that just-made taste!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this Easy Baked Potato Soup (based on my usual ingredients—yours might vary slightly!). One generous serving (about 1 cup) packs approximately:
- 320 calories – cozy fuel for chilly days
- 18g fat (10g saturated) – thank the butter and cheese for that richness
- 28g carbs (2g fiber) – hello, potato goodness!
- 12g protein – thanks to the milk, cheese, and bacon
Remember: Nutritional values are estimates and can change based on your specific ingredients. I always say—focus on the love stirred in, not just the numbers!
Frequently Asked Questions
I get asked about this soup all the time—here are the answers to the questions that pop up most often in my kitchen (and my inbox!):
Can I use raw potatoes instead of baked?
Technically yes, but trust me—baked potatoes make all the difference! Raw potatoes take forever to soften in the soup and don’t develop that same rich, caramelized flavor. If you’re in a pinch, microwave whole potatoes for 5-6 minutes until just tender before cubing.
How do I prevent lumps in my soup?
Two words: keep whisking! When adding milk to the roux, pour slowly and whisk constantly until smooth. Warming the milk first helps too—cold milk thickens too quickly and can get clumpy.
Can I make this soup ahead?
Absolutely! It tastes even better the next day. Just store it without toppings and reheat gently on the stove (add a splash of milk if it thickens too much). The flavors meld beautifully overnight.
What’s the best cheese substitute for cheddar?
Gruyère adds amazing depth, or try Monterey Jack for creaminess. For a sharper bite, swap half the cheddar with pepper jack—it gives the soup a nice little kick!
Why does my soup look grainy?
This usually happens with pre-shredded cheese (those anti-caking powders don’t melt smoothly). Always shred your own cheese—it makes the soup luxuriously silky!
Final Thoughts
Okay, friend—now it’s your turn! Whip up this Easy Baked Potato Soup and watch how quickly it disappears (I promise, it’ll happen). Tag me when you make it or drop a comment below—I live for those “OMG this is incredible!” messages. Nothing makes me happier than knowing another cozy bowl of potato-y goodness is out there warming someone up!
PrintEasy Baked Potato Soup in 35 Minutes – Heartwarmingly Creamy
A creamy and comforting soup made with baked potatoes, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 4 large baked potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 green onions, chopped
- 6 slices bacon, cooked and crumbled
Instructions
- Melt butter in a large pot over medium heat.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until thickened.
- Add potatoes, cheese, sour cream, salt, and pepper.
- Cook until heated through, about 10 minutes.
- Stir in green onions and bacon before serving.
Notes
- Use leftover baked potatoes for faster prep.
- Adjust milk for desired thickness.
- Top with extra cheese and bacon if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
