Baked Potato Soup That Breaks the Internet: Creamy, Crispy, Ridiculously Comforting

You know that feeling when the world’s loud, your to-do list is feral, and you want something that hugs you from the inside? That’s Baked Potato Soup. It’s like eating a loaded baked potato that went to culinary school and came back with swagger.

Smoky bacon, fluffy potatoes, melty cheese, and a whisper of garlic? Your spoon will not touch the table until this pot is empty. Fair warning: people will ask for seconds, then for the recipe, then for a standing invitation.

What Makes This Recipe So Good

• Two potato textures, one bowl: We bake the potatoes first for deep flavor, then simmer some chunks while blending the rest.

  You get creamy body plus soft, tender bites. Win–win.

• Restaurant-level richness without heaviness: A butter-flour roux and a splash of cream give velvety thickness, but chicken stock keeps it balanced.
• Ridiculous toppings: Crisp bacon, sharp cheddar, chives, and sour cream turn comfort food into a guilty pleasure you won’t feel guilty about.
• Make-ahead friendly: The soup reheats like a champ. It actually tastes better the next day after the flavors hang out and get acquainted.
• Customizable: Dairy-free?

  Gluten-free? Vegetarian? This recipe plays nice with swaps and still lands flavor-side up.

What Goes Into This Recipe – Ingredients

• Russet potatoes (4 large), scrubbed and pricked
• Thick-cut bacon (6–8 slices), diced
• Unsalted butter (3 tablespoons)
• All-purpose flour (3 tablespoons)
• Yellow onion (1 medium), finely diced
• Garlic (3 cloves), minced
• Low-sodium chicken stock (4 cups) or vegetable stock
• Whole milk (1 cup)
• Heavy cream (1/2 cup) — optional but glorious
• Sharp cheddar cheese (1 1/2 cups), freshly grated
• Sour cream (1/2 cup)
• Chives or green onions (1/4 cup), thinly sliced
• Smoked paprika (1/2 teaspoon)
• Kosher salt and black pepper to taste
• Optional boosters: a pinch of cayenne, a splash of hot sauce, or a teaspoon of Dijon

Let’s Get Cooking – Instructions

1. Bake the potatoes: Preheat oven to 425°F (220°C).

   Rub the russets with a little oil and salt, prick them with a fork, and bake on a rack for 55–65 minutes until tender. Cool 10–15 minutes, then scoop out the fluffy insides. Roughly chop the skins if you like them in the soup (trust me, they add texture).

2. Render the bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 7–10 minutes.

   Remove bacon with a slotted spoon and set aside. Keep 1–2 tablespoons of the bacon fat in the pot; drain excess.

3. Build the base: Add butter to the pot. When melted, stir in onion and cook until translucent, 4–5 minutes.

   Add garlic and cook 30 seconds until fragrant.

4. Roux time: Sprinkle in flour. Whisk and cook 1–2 minutes until the raw flour smell fades. You’re building the thick, silky backbone here—don’t rush it.
5. Whisk in liquids: Slowly pour in the stock while whisking to avoid lumps.

   Add milk and bring to a gentle simmer.

6. Potatoes in: Stir in the baked potato flesh (and chopped skins if using). Simmer 10 minutes, stirring occasionally. Add smoked paprika, salt, and pepper.
7. Blend partially: Use an immersion blender to blend about half the soup, leaving chunky pieces for texture.

   No immersion blender? Transfer 2–3 cups to a blender, puree, then return to the pot.

8. Finish rich: Stir in heavy cream (if using) and sour cream. Add most of the cheddar and melt gently over low heat.

   Do not boil once the dairy’s in—curdling is not the vibe.

9. Taste and tweak: Season with more salt, pepper, and optional cayenne or hot sauce. Want extra tang? A teaspoon of Dijon brightens everything.
10. Serve: Ladle into bowls and top with crispy bacon, remaining cheddar, and chives.

    Maybe a dollop of sour cream, because we’re honest about who we are.

Preservation Guide

• Refrigerator: Cool completely. Store in airtight containers up to 4 days. Reheat gently over medium-low heat with a splash of milk or stock to loosen.
• Freezer: Potato soups can get grainy after freezing.

  If you must, freeze without cheese and sour cream for up to 2 months. Thaw overnight in the fridge and reheat slowly, then stir in dairy at the end.

• Meal prep tip: Bake extra potatoes and freeze the scooped flesh flat in zip-top bags. You’ll shave 45 minutes off your next batch.

  Efficiency for the win.

Health Benefits

• Potassium powerhouse: Russets bring serious potassium to support muscle and heart function. That post-workout cramp? Politely exit, stage left.
• Fiber and satiety: Including some skins amps up fiber, helping with digestion and keeping you fuller longer.
• Protein and calcium: Milk, cheese, and bacon contribute protein, while dairy adds calcium for bone health.
• Control the indulgence: You manage the richness.

  Swap in half-and-half or extra stock for lighter bowls without losing comfort.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause curdling and graininess. Keep it to a gentle simmer or lower once milk, cream, and cheese enter the chat.
• Skipping the roux: Throwing in more potatoes won’t mimic a silky body. The flour-butter base delivers that restaurant texture.
• Using pre-shredded cheese: It’s coated with anti-caking agents and doesn’t melt smoothly.

  Grate it fresh for that glossy finish, IMO.

• Under-seasoning: Potatoes are neutral. Salt in layers—stock, after blending, and at the end. Taste, adjust, repeat.
• Over-blending: Pureeing everything turns the soup gluey.

  Blend half for creaminess and leave chunks for bite.

Mix It Up

• Broccoli cheddar twist: Add 2 cups of bite-size broccoli florets for the last 8 minutes of simmering. Cheesy green goodness.
• Loaded ranch edition: Stir in 1–2 teaspoons ranch seasoning and top with chopped dill and extra black pepper. Dangerously snackable.
• Smoky Southwest: Swap cheddar for pepper jack, add cumin and a dash of chipotle, and top with roasted corn and cilantro.
• Vegetarian swap: Use vegetable stock, skip bacon, and top with crispy leeks or smoked almonds for crunch.
• Dairy-light version: Use evaporated milk instead of cream and reduce cheese by half.

  Still creamy, fewer calories.

• Protein boost: Fold in shredded rotisserie chicken at the end. Your lunch meal prep just leveled up.

FAQ

Can I use Yukon Gold potatoes instead of russets?

Yes. Yukons are waxier and yield a slightly silkier texture with less fluffiness.

The soup will be creamy, just a bit more buttery and dense—still excellent.

How do I make it gluten-free?

Replace the flour with 2 tablespoons cornstarch. Whisk it into cold milk, then add to the simmering soup. Alternatively, skip the roux and rely on blending more potatoes.

Can I make this in a slow cooker?

Yes.

Add onion, garlic, stock, and raw cubed russets to the slow cooker. Cook on low 6–7 hours. Mash/blend to desired texture, then stir in warmed milk, cream, cheese, and sour cream at the end.

Crisp bacon separately for topping.

How do I keep the cheese from clumping?

Turn the heat to low, add cheese gradually, and stir constantly. Use freshly grated cheese and avoid boiling. A small splash of milk can help smooth things out.

What if my soup is too thick?

Thin it with warm stock or milk, 1/4 cup at a time, until it hits your ideal scoop-to-sip ratio.

Taste and re-season afterward.

Can I make it dairy-free?

Use olive oil for the roux, coconut milk or a quality unsweetened almond milk for creaminess, and skip the cheese or use a meltable dairy-free cheddar. Finish with a squeeze of lemon for brightness.

My Take

Baked Potato Soup is the culinary version of a weighted blanket: grounding, warm, and oddly motivating. The baked-then-simmered potato strategy is the cheat code for flavor and texture, and the crispy bacon + sharp cheddar finish is non-negotiable.

Keep the heat gentle, season boldly, and don’t be afraid of a little tang from sour cream or Dijon. Make a double batch—you’ll “accidentally” eat it for breakfast tomorrow. FYI, no regrets.