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


  • 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


  • 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.


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.


Calories: 547kcal

Baked Potato Soup


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27 thoughts on “Baked Potato Soup

  1. 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.

  2. 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!

  3. 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:)

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