Baked Potato Soup Comfort Recipe is a creamy, hearty bowl filled with tender chunks of potato, melted cheese, crispy bacon bits, and a smooth, flavorful broth. It’s like your favorite baked potato all rolled into a warm, cozy soup that feels just right on chilly days. The combination of creamy potatoes and crisp toppings gives every bite a little surprise and lots of comforting flavor.
I love making this soup when I want something that feels like a big, warm hug from the inside out. What’s fun is that you can mix and match toppings—sometimes I pile on sour cream and green onions, other times I add extra cheese or a little hot sauce for a kick. It’s a simple recipe that invites you to get creative and make it your own, which always makes cooking feel more like fun than work.
This soup goes perfectly with a side of fresh bread or a green salad, making it a full meal anyone will enjoy. It’s also a great recipe to share with friends or family because it’s easy to make in a big pot and always disappears fast. Whenever I serve this, I end up smiling just thinking about how everyone is digging in and loving that creamy, cheesy, potato goodness.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are the best choice for this soup because they are starchy and break down nicely, creating a creamy texture. Yukon Golds are a great alternative if you prefer a slightly buttery flavor and a smoother texture.
Bacon: Bacon adds a smoky crunch that really lifts the soup’s flavor. For a vegetarian option, try smoked paprika or liquid smoke with sautéed mushrooms instead.
Cheese: Sharp cheddar gives a nice tang and meltiness. If you want a milder taste, use Colby or Monterey Jack. For a dairy-free swap, nut-based cheese shreds can work, though the flavor will be different.
Milk and Cream: Whole milk and heavy cream give rich, creamy soup. For a lighter version, substitute half-and-half or a mix of milk and Greek yogurt, adding the yogurt off-heat to prevent curdling.
How Do You Get the Soup Creamy Without It Being Lumpy?
The secret is making a smooth roux and combining it carefully with the broth before adding potatoes.
- Cook flour with onions and garlic in bacon fat for a minute or two. This cooks off the raw flour taste and helps thicken the soup.
- Whisk in chicken broth slowly, stirring constantly. This prevents lumps and creates a velvety base.
- When you add the potato flesh, mash some with the back of your spoon but leave some chunks for texture.
- Stir cheese in at low heat to gently melt it without separation. Avoid boiling after adding dairy.
Taking these steps gently is the best way to get creamy soup that is smooth but still hearty and satisfying.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking soup evenly without burning the bottom.
- Sharp knife – makes peeling and chopping potatoes and onions easy and safe.
- Cutting board – a stable surface helps you chop clearly and quickly.
- Wooden spoon or silicone spatula – great for stirring and scraping the bottom of the pot.
- Whisk – helps mix the flour into the broth smoothly to avoid lumps.
- Measuring cups and spoons – for accurate ingredient amounts to get the best flavor and texture.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a meaty flavor with a little spice or herbs.
- Mix in steamed broccoli or corn for extra veggies and texture contrast.
- Use pepper jack cheese instead of cheddar for a little heat and creaminess.
- Stir in a tablespoon of sour cream or cream cheese into the soup for extra richness and tang.
Baked Potato Soup Comfort Recipe
Ingredients You’ll Need:
Main Ingredients:
- 4 large baking potatoes (Russet or Yukon Gold), washed and pierced with a fork
- 6 slices bacon
- 4 cups chicken broth
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup chopped fresh chives or green onions
- Sour cream (for serving)
Time You’ll Need:
This recipe takes about 15 minutes of prep time and around 45-60 minutes for baking the potatoes. Then, about 20-25 minutes to cook and combine the soup ingredients. Overall, plan for around 1 hour 20 minutes from start to finish to get that perfect creamy and comforting soup.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place the whole baking potatoes directly on the oven rack and bake for about 45-60 minutes, until they’re tender when pierced with a fork. Let them cool enough to handle.
2. Cook the Bacon and Sauté Veggies:
While potatoes bake, cook the bacon slices in a large pot or deep skillet over medium heat until crispy. Remove the bacon and crumble it after it cools, leaving about 2 tablespoons of bacon fat in the pot. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook another minute.
3. Make the Soup Base:
Sprinkle the flour over the onion and garlic. Stir constantly and cook 1-2 minutes to form a roux, which will thicken the soup. Gradually whisk in chicken broth, stirring to avoid lumps. Bring to a simmer and let it thicken a little, about 5-7 minutes.
4. Add Potatoes and Dairy:
Cut the baked potatoes and scoop out the insides. Add the potato flesh to the pot, break up big chunks, and stir well. Cook for about 5 minutes to blend flavors and thicken the soup slightly. Then stir in milk and heavy cream, heating gently on low without boiling.
5. Finish with Cheese and Seasoning:
Add 1 1/2 cups shredded cheddar cheese, salt, pepper, and smoked paprika (if using). Stir until the cheese melts and the soup becomes creamy.
6. Serve and Garnish:
Ladle soup into bowls. Top with remaining cheddar, crumbled bacon, chopped chives or green onions, and a dollop of sour cream if you like. Enjoy your warm, comforting baked potato soup!
Can I Use Frozen Potatoes for This Soup?
It’s best to use freshly baked potatoes for the best texture and flavor, but if you have frozen cooked potatoes, thaw them fully and pat dry before adding to the soup to avoid excess moisture.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup completely, then cool and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep the soup creamy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for 3-4 days. Avoid freezing if possible, as the dairy can separate. When reheating, warm slowly to prevent curdling.
What Can I Substitute for Bacon?
If you want a vegetarian option, use smoked paprika and sautéed mushrooms to add a smoky, savory flavor, or try using cooked veggie bacon alternatives for a similar texture.