Baked Potato Soup

SoupComfort FoodPotato

Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.

Photography Credit: Elise Bauer

Loaded Baked Potato Soup

Here’s a classic soup that’s perfect for potato lovers—baked potato soup!

This isn’t your ordinary potato soup. This soup is made with mashed up baked potatoes, onion, celery, and stock, puréed and then topped with classic baked potato toppings like crumbled crispy bacon, grated cheddar cheese, sour cream, and chives. It’s truly a loaded baked potato soup.

Dad-Approved

My father, being the potato-craving German he is and therefore completely biased, raved about this potato soup. Of course he did. How could he not? It’s a baked potato, with all the toppings, in soup form.

If you are careful about how you cut and scoop out the potato stuffing, you can even save the skins for the perfect game day snack—baked potato skins.

The Best Potatoes for this Soup

Use Russet potatoes to make this soup since they mash more easily into a purée. (This soup is also a great way to use up leftover baked potatoes.) Red potatoes and Yukon golds are less starchy and don’t break down as easily in a soup.

How to Make a Thicker, Heartier Soup

It’s easier to thin out a thick soup than thicken up a thin soup. So if you’re a fan of thick, hearty soups, start out with only adding four cups of chicken stock. After puréeing and mashing, add as much additional broth as needed to reach the consistency you want.

Baked Potato Soup

How to Store and Reheat Potato Soup

The baked potato soup will keep for about five days, and reheats well either in the microwave or over low heat on the stovetop. If you’re heating it in the microwave, reheat in 1-minute intervals, stirring between each, to avoid hot spots in your soup (which tend to burst and get soup all over your microwave).

Potato soups generally don’t tend to freeze very well — the texture tends to become watery upon reheating — so plan on eating this up the week you make it.

More Stick-to-Your-Ribs Soups and Stews

Updated March 8, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Baked Potato Soup Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: Serves 4 to 6

Potatoes love salt, so if you are using homemade stock or low sodium stock that isn't well seasoned, you'll need to add more to this soup to make up the difference.

Ingredients

  • 4 pounds russet potatoes (about 7 medium potatoes)
  • 1/4 pound thick sliced bacon, cut crosswise into 1/8-inch slices (lardons)
  • 1 large onion, finely chopped (about 2 cups)
  • 2 ribs celery, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon kosher salt (more to taste)
  • 1/8 teaspoon of ground white or black pepper
  • 2 to 4 tablespoons heavy cream (optional)

Garnishes:

  • Grated sharp cheddar cheese
  • Sour cream
  • Minced chives
  • Crumbled bacon (from step 2 in method)

Method

1 Bake the potatoes: Scrub the potatoes clean and poke them all over with the tines of a fork or paring knife (this is so they don't explode from internal pressure building up as they cook). Place on a foil lined baking sheet and bake at 400°F for 1 hour, or until easily cut through with a knife.

Remove and let cool enough to handle. (To speed up cooling, slice them in half lengthwise.)

2 Cook the bacon: Place bacon lardons in a large, thick bottomed Dutch oven (about 5 to 6 quart pot). Heat on medium high until the bacon starts to brown then lower the heat to medium.

Cook until the bacon has rendered most of its fat and the lardons are browned and crispy. Remove the cooked bacon and set aside.

Remove all but 1 tablespoon of bacon fat from the pan. (Do not discard bacon fat in your sink, it will clog the drain. Pour the fat into a jar and let it cool and solidify. Then either scoop it out and discard it or use it for another purpose.)

3 Cook onion and celery in the bacon fat: Add the chopped onion and celery to the remaining bacon fat in the pot. Cook for 2 minutes on medium high, then lower the heat to low, and cover the pot. Let cook slowly on low heat for 15 to 20 minutes.

4 Scoop out baked potatoes, add it and chicken stock to pot: When potatoes are cool enough to handle, scoop out the insides to a bowl. Then add it to the cooked onion and celery mixture along with 6 cups chicken stock. Add a teaspoon of kosher salt.

Bring the soup to a simmer and reduce the heat to low.

Use a potato masher to mash the potatoes into the stock.

5 Purée some or all of the soup: Cook the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you want a slightly chunky soup, or purée all of it if you want a smoother soup.

6 Add cream: Stir 2 to 4 tablespoons of heavy cream into the soup if you want a creamier soup. Add more salt and pepper to taste.

7 Top with grated cheddar, sour cream, chives, bacon: Pour into bowls and top with grated cheddar, sour cream, chives, and crumbled crispy bacon.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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34 Comments / Reviews

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Did you make it? Rate it!

  1. Rosemarie Schmidt-Blume

    Loved your comment about your “German” father and his cuisine preferences. My parents were German immigrants but attempted to meld into USA culture. My in-laws were German immigrants but held onto (with clenched fists) German traditions. Whenever my in-laws visited (1X/month) I served them either: sauerbraten with red cabbage (with bacon of course), kale with “pinkle worst”; roast loin of pork; or roulade (sp?). My in laws complained that I always served them the “same stuff”. I asked if they preferred meals that my husband and I preferred. They said “yes”. Next time they visited, I served them lasagna with salad and garlic bread. My father in law looked at the lasagna as if I had serve him a tray of snakes!!! I said: “you asked for food we prefer” >big grin on my part!<

    xxxxxyyyyy

    Show Replies (1)
  2. LaVena Cavanaugh

    I made this the other day. I have very picky grandkids but they loved it. I had leftover baked potatoes from a family get together so I used them. I also didn’t have chicken stock so I used water and chicken bouillon. It was delicious.

    xxxxxyyyyy

  3. Kelly

    I substituted red potatoes, for the russet potatoes, because I needed to use them. I also left the skins on, and then used an immersion blender. I just added some additional broth to get it to the consistency I like. Make sure to add all the fixins. SOOOOO GOOD!

    xxxxxyyyyy

  4. Wendy

    I made this Potatoes soup this afternoon using homemade turkey stock. It was so easy and really good! I put the potato skins under the broiler with some cheese on them and served as a side with the soup. I will definitely make again.

    xxxxxyyyyy

  5. Kat

    Yummy. When potatoes are done cooking and cooling I peel them. Cut the skins into slices. Fry in the extra bacon grease. Drain on paper towel. Put on top of soup with the cheese, bacon and chives.

    xxxxxyyyyy

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Baked Potato Soup in serving bowl with cheese, onions and baconBaked Potato Soup