Baked Potato Soup Comfort Meal is everything you want on a chilly day—a creamy, warm soup loaded with tender chunks of potato, crispy bits of bacon, and a sprinkle of sharp cheddar cheese. It’s rich and filling, with just the right amount of smoothness and a little crunch to keep things interesting.
I love this soup because it feels like a big, cozy hug in a bowl. Making it is pretty simple, but the flavors really come together perfectly, especially when you add a little sour cream and chives on top. I always find myself going back for seconds, and it’s a great way to use up leftover baked potatoes too.
My favorite way to enjoy this soup is with a side of warm bread or a simple green salad to balance the richness. It’s one of those meals that’s perfect for relaxing evenings or when friends come over and you want something tasty and homemade without too much fuss. It’s definitely a go-to comfort food in my house.
Key Ingredients & Substitutions
Baking Potatoes (Russet): These starchy potatoes give the soup a fluffy texture when mashed. If you can’t find Russets, Yukon Golds are a good substitute—they’re creamier but still work well.
Bacon: It adds smoky saltiness and crisp texture. For a vegetarian option, try smoked paprika and crispy fried mushrooms or a smoky drizzle of liquid smoke.
Butter and Flour (Roux): This mixture thickens the soup nicely. You can swap butter for olive oil or a dairy-free spread if needed.
Chicken Broth: Provides depth to the soup. Use vegetable broth to keep it meat-free or low-sodium broth to control salt levels.
Milk or Half-and-Half: Adds creaminess. Whole milk works fine, but for a richer soup, half-and-half or even cream is great. For dairy-free, try unsweetened almond or oat milk, but keep it unsweetened and plain.
Cheddar Cheese: Sharp cheddar brings tang and melts well. You could try Colby or Monterey Jack for a milder flavor.
Sour Cream and Green Onions: These toppings add freshness and cool creaminess. Greek yogurt works as a tangy alternative to sour cream.
How Do You Make the Soup Thick and Creamy Without It Being Too Heavy?
The key way to get a creamy but not heavy soup is the roux and slow simmering. Here are some tips:
- Cook the butter, onions, and garlic until soft but not browned to keep flavors mild.
- Add the flour to create a roux, stirring constantly for 1-2 minutes to avoid a floury taste.
- Whisk in the broth gradually to prevent lumps.
- Use low heat once you add the milk or half-and-half to avoid curdling and allow the soup to gently thicken.
- Stir in mashed potatoes last to create body and creaminess without adding extra fat.
This technique balances smooth texture with rich flavor in a way that feels cozy but light enough to enjoy without feeling too full.
Equipment You’ll Need
- Large soup pot – perfect for cooking all your ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring the roux and potatoes without scratching your pot.
- Potato masher – helps you mash the baked potatoes right in the pot for a creamy texture.
- Whisk – essential for mixing the flour and liquids smoothly, avoiding lumps in the soup.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best flavor.
Flavor Variations & Add-Ins
- Add cooked, diced ham or shredded rotisserie chicken for extra protein and a meaty twist.
- Mix in sautéed mushrooms or steamed broccoli for a veggie boost and more texture.
- Swap sharp cheddar for smoked gouda or pepper jack to give the soup a different cheesy flavor.
- Stir in a pinch of smoked paprika or cayenne pepper for a gentle smoky or spicy kick.
Baked Potato Soup Comfort Meal
Ingredients You’ll Need:
Main Ingredients:
- 4 medium baking potatoes (Russet variety)
- 6 slices bacon
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- ½ cup sour cream (optional, for serving)
- 3 green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 50-60 minutes to bake the potatoes, and 20 minutes to cook and assemble the soup. All together, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash the potatoes and poke holes in them with a fork. Place them directly on the oven rack and bake for about 50 to 60 minutes until they are tender when pierced with a fork.
2. Prepare the Potatoes and Bacon:
Let the potatoes cool a little, then peel and roughly mash the potato flesh. Meanwhile, cook the bacon slices in a large pot over medium heat until crispy. Remove the bacon, drain on paper towels, then crumble. Keep the bacon drippings in the pot.
3. Make the Soup Base:
In the same pot with bacon drippings, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 4 to 5 minutes. Stir in the flour and cook for 1 to 2 minutes until it forms a smooth paste (roux).
4. Add Liquids and Potatoes:
Slowly whisk in the chicken broth, then add the milk or half-and-half. Stir until the soup thickens and starts to gently simmer. Add the mashed potatoes and half of the shredded cheddar cheese. Cook on low heat for 5 to 7 minutes, stirring frequently, until the cheese melts and soup thickens. Season with salt and pepper to your liking.
5. Serve and Garnish:
Ladle the soup into bowls. Sprinkle the remaining cheddar cheese, crumbled bacon, and chopped green onions over each bowl. Add a dollop of sour cream if you like. Enjoy your comforting hot soup with warm bread or rolls.
Can I Use Frozen Potatoes Instead of Baking Fresh Ones?
Yes, you can use frozen cooked potatoes, but make sure to thaw them completely before adding to the soup. This helps maintain the right texture and prevents excess water in the soup.
Is There a Dairy-Free Alternative for the Milk and Cheese?
Absolutely! Use unsweetened almond, oat, or soy milk instead of dairy milk. For cheese, try dairy-free shredded cheese or nutritional yeast for a cheesy flavor without dairy.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup smooth.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup completely, then cool and refrigerate. When ready to serve, reheat over low heat and stir in any fresh toppings like cheese and green onions just before serving.
