Baked Potato Soup

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This Baked Potato Soup has all the flavors of a loaded baked potato in a rich, creamy soup and it is pure comfort food on a cold, winter night. Sour cream, bacon, cheese, and green onions add so much flavor. It is pure yumminess in a bowl.

Baked Potato Soup

 

I absolutely love how thick and creamy this soup is. Serve with some crusty bread and a tossed salad for a delicious and comforting soup supper. It’s a recipe that will appeal to the whole family.

I leave out the bacon and sub vegetable broth for chicken broth to make a vegetarian Baked Potato Soup for my daughter.

Baked Potato Soup

This recipe is a little different from most baked potato soup recipes in that there’s actually no baked potato used in it. The potatoes are diced and cooked right in the soup. So technically I guess it should just be called Potato Soup. But either way, it isΒ  super yummy and easy.

Tips for Making Baked Potato Soup:

I use a combination of Pepper Jack cheese and cheddar cheese to give this soup a little spice. For extra spice, you could add diced jalalpeno or a pinch of crushed red pepper flakes. Or you can use all cheddar cheese if you don’t want it spicy at all.

If you want to you can mash the potatoes a little before serving if you want it to have a less chunky texture.

Be sure not to let the soup boil after adding the sour cream.

Baked Potato Soup

 

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More Comforting Soup Recipes:Β 

Baked Potato Soup

Baked Potato Soup

Course: Soup
Cuisine: American
Keyword: potato soup
Prep Time: 10 minutes
Cook Time: 24 minutes
Servings: 6
Calories: 547kcal
Creamy Baked Potato Soup topped with cheese and bacon.
Print Recipe

Ingredients

  • 4 slices bacon
  • 1 small sweet onion, diced
  • 3 green onions, chopped
  • 1/3 cup plus 1 tablespoon flour
  • 6 cups chicken broth
  • 2 1/2 pounds russet potatoes, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 cup heavy cream
  • 1 (8-ounce) container sour cream
  • 3/4 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • additional cheese and green onion for garnish

Instructions

  • Cook bacon in a Dutch oven until crisp. Remove bacon and crumble.
  • Cook diced sweet onion in bacon drippings for 1 minute. Add green onions and cook 1 more minute.
  • Stir in flour and cook for 1 minute, stirring constantly.
  • Gradually add chicken broth, whisking constantly.
  • Add potatoes, salt, and pepper. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, or until potatoes are soft.
  • Stir in cream and sour cream. Add cheese and stir until melted. Remove from heat.
  • Ladle into bowls and top with crumbled bacon, cheese, and sliced green onions.

Notes

The pepper jack cheese adds a touch of heat. If you want more, you can add a minced jalapeno or a pinch of crushed red pepper flakes.

Nutrition

Calories: 547kcal

Baked Potato Soup

 

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28 thoughts on “Baked Potato Soup

  1. This recipe was amazing. My family loved it. It was so comforting and creamy. Thanks for the recipe! Simple, easy and delicious.

  2. This is SO perfect. Saturday I had lunch at the Cheesecake Factory in Seattle. I love soup and the soup of the day was baked potato. I wanted it!!!! But come on, ya can’t just eat soup at the Cheesecake Factory. So presto—-a tested recipe! Geez I wish it was ready now. It’s lunch time and I am famished.

  3. This meal is the way to my heart — that soup looks so good! I used to love the Outbacks bread when I used to go there – it might’ve been my favorite part. Ha. Delicious meal, Christin!

  4. Soups are perfect for this time of year and this hearty potato soup sounds wonderful and so comforting, thanks for sharing Christin πŸ™‚

  5. This soup looks so nice and warming πŸ™‚ I wish I was not the only one eating soups at home..even if it’s very good, it is just not worth making such soup for myself and then eat it for few weeks:)

  6. I love a good hearty potato soup and this is it! This reminds me we haven’t had it in such a long time. My son would gobble up all the bacon on top!

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