Looking for a comfort meal that the whole family will love? This creamy baked potato soup is packed with crispy bacon, sharp cheddar, and perfectly baked potatoes. Whether you’re warming up after a chilly day or need some easy meal prep, this soup is a hearty dish that’s simple to make and even better to enjoy. Try it out and see why it’s a family favorite!

It doesn’t really matter what the thermometer or calendar reads. Homemade soup is a great option any time of the year. But it has to be awesome. Otherwise, what’s the point?

Why You’ll Love This Creamy Baked Potato Soup

This creamy baked potato soup is everything you crave in a comfort meal—rich, hearty, and loaded with flavor. It’s made with simple, wholesome ingredients like Russet potatoes, crispy bacon, and sharp cheddar cheese, making it easy to whip up with pantry staples. The creamy texture comes from a velvety milk base, while the chunks of baked potatoes add a satisfying bite. Whether you’re serving it as a family dinner, an elegant appetizer, or just cozying up with a bowl on a cold day, this soup is sure to become a household favorite! Plus, it’s kid-approved and perfect for leftovers.

Simple Ingredients for a Classic Potato Soup

Here’s a closer look at what you’ll need—and a few handy substitutes if you’re missing anything:

Russet Potatoes: These are my go-to for soup because they bake up perfectly fluffy, adding great texture. If you don’t have Russets, Yukon Golds are a good substitute—they’re creamy and hold up well in soups.
Bacon: Nothing beats the smoky, salty flavor of crispy bacon! I always cook extra so there’s plenty for topping. If you want to lighten things up, turkey bacon or even pancetta can work too.
Green Onions: I love the mild flavor these add, but if you’re out, finely chopped chives or even shallots can bring a similar freshness.
Butter: This is the base of our creamy roux and adds richness to the soup.
All-Purpose Flour: Flour thickens the soup just right. If you’re gluten-free, cornstarch or a gluten-free flour blend will work in a pinch.
Milk: For that creamy texture, I use regular milk, but you can sub half-and-half for an extra rich result.
Cheddar Cheese: Sharp cheddar adds just the right amount of tangy, cheesy goodness. Feel free to experiment with other cheeses like Colby Jack or even Gruyère for a twist!
Sour Cream: This adds a little tang and makes the soup extra creamy. If you’re out, Greek yogurt is a great substitute, and it’s a bit healthier too!

Step-by-Step: How to Make Baked Potato Soup

Making this creamy baked potato soup is easier than you think! I’ll walk you through it step by step so you can enjoy a warm, hearty bowl of soup in no time.

Bake the Potatoes: Start by baking your Russet potatoes in the oven. This is key to getting that fluffy texture and rich potato flavor. You can even bake them ahead of time and refrigerate until you’re ready to make the soup. Want to speed things up? Use leftover baked potatoes, or even microwave them if you’re in a hurry!
Cook the Bacon: While the potatoes are baking, fry up your bacon until it’s crisp. You’ll use half for the soup and save the rest for that irresistible topping. Tip: Save a bit of the bacon grease—it adds a delicious depth of flavor if you stir a little into the soup base.
Prepare the Onions: Slice up the green onions, using both the white and green parts. The white parts go into the soup to add a savory punch, while the greens make a fresh, colorful garnish on top.
Make the Roux: Now for the creamy base! Melt the butter in a large pot, then stir in the flour to make a roux. It might seem fancy, but it’s just a thickener that gives the soup that luscious, silky texture. Stir constantly for about a minute to cook off the floury taste.
Add the Milk: Slowly whisk in the milk, and keep stirring as the mixture thickens. You want a smooth, creamy consistency, so take your time here. If you prefer a thinner soup, just add a little more milk until you reach your desired thickness.
Add the Potatoes and Flavorings: Now, it’s time to add the mashed potatoes, half the bacon, diced onions, and one cup of cheddar cheese. Stir everything together so the flavors can meld. If you like more texture, leave some potato chunks instead of mashing everything completely.
Finish with Sour Cream: Stir in the sour cream for that extra bit of creaminess and tang. It really pulls all the flavors together and gives the soup that rich finish.
Serve and Garnish: Ladle the soup into bowls and top with the reserved bacon, cheese, and green onions. A little extra sour cream or even a dash of hot sauce wouldn’t hurt either!

Tips for Perfecting Your Potato Soup

Even though this baked potato soup is simple, there are a few tricks to make sure it turns out perfectly every time. Here’s how to take your soup from good to “Wow, I need this recipe!”:

Bake, Don’t Boil: Baking the potatoes instead of boiling them brings out their natural sweetness and gives you that fluffy texture we all love.
Don’t Skimp on the Bacon: Bacon adds so much flavor! I recommend making extra because half will go into the soup, and the rest is for sprinkling on top. You don’t want to be left fighting for that last crispy piece!
Balance the Thickness: If your soup ends up thicker than you’d like, simply add a little more milk or broth to reach your desired consistency. If it’s too thin, let it simmer a bit longer.
Taste as You Go: Potatoes soak up salt, so don’t be afraid to taste the soup and adjust the seasoning before serving. Start small, and you can always add more, but you can’t take it out once it’s in there.
Don’t Overmix the Potatoes: When mashing the potatoes, leave some chunks for texture. Overmixing can turn them gluey, which nobody wants in their soup.

What to Serve with Creamy Baked Potato Soup

This creamy baked potato soup is hearty enough to stand on its own, but if you’re looking to round out the meal, here are a few simple and delicious sides that pair perfectly:

Crusty Bread or Garlic Toast: There’s something about dipping warm, crusty bread into a bowl of creamy soup that just feels right. The crunch is a nice contrast to the velvety soup!
Fresh Green Salad: A light, crisp salad balances out the richness of the soup. Go for something simple, like mixed greens with a tangy vinaigrette, or add in extras like nuts, dried cranberries, or feta for more texture and flavor.
Grilled Cheese Sandwich: This might be my favorite pairing. You can go classic with cheddar or mix it up with other cheeses like mozzarella or Gouda. Trust me, it’s a match made in heaven!
Loaded Baked Potato Toppings Bar: If you want to have some fun, set up a toppings bar with sour cream, chives, shredded cheese, extra bacon, and even jalapeños or hot sauce. It’s a fun, interactive way for everyone to customize their soup just the way they like it.

And there you have it—a cozy, creamy potato soup that’s perfect for any occasion. The best part? It reheats beautifully, so you can enjoy it the next day, too!

MORE: 6 Quick and Easy Homemade Soup Recipes to Soothe the Soul and Budget

creamy baked potato soup recipe russet potatoes bacon cheddar cheese green onion

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4.50 from 4 votes

Creamy Baked Potato Soup

This potato soup is pure comfort in a bowl, and trust me, it’s a keeper! Whether you’re serving it as a hearty entrée with a crisp salad and crusty bread or as the starter to a cozy dinner, it’s always a hit. Even picky eaters (like kids!) can’t resist its creamy goodness. Perfect for cold nights or when you just need a bowl of comfort!

Prep Time30

Baking potatoes1

Total Time1 30

Course: Soup

Cuisine: American

Servings:

Calories: 555kcal

Ingredients

8 medium Russet potatoes because they're best for baking!
1 lb bacon cooked, crumbled, divided
1 bunch green onions
⅔ cup butter
⅔ cup all-purpose flour
1 tsp salt
½ tsp ground black pepper
6 cups milk
1 ½ cups cheddar cheese, grated; divided
8 oz sour cream

Instructions

Preheat the oven to 400°F.
Bake the potatoes: Wash and dry the potatoes, then wrap each in aluminum foil. Bake for about 1 hour or until soft. Let cool slightly, then peel the skins off and mash with a fork, leaving some chunks for texture.
Fry the bacon: While the potatoes bake, cook the bacon until crispy. Drain on paper towels and crumble. Set half aside for garnish.
Prep the green onions: Thinly slice the white parts of the green onions, saving the green tops for garnish.
Make the roux: In a large soup pot, melt the butter over medium heat. Gradually whisk in the flour, salt, and pepper, stirring constantly for about 1 minute to cook out the raw flour taste.
Add the milk: Slowly pour in the milk, stirring constantly to avoid lumps. Continue to cook until the mixture thickens and becomes creamy. You can add more milk if you want a thinner soup.
Add potatoes and mix-ins: Stir in the mashed potatoes, half the crumbled bacon, diced green onions, and 1 cup of the shredded cheese. Mix well to combine.
Finish with sour cream: Stir in the sour cream for extra creaminess.
Serve: Ladle the soup into bowls, and top each serving with the reserved bacon, remaining cheese, and green onions. Add salt and pepper to taste.

Notes

Customize the consistency: If you prefer a chunkier soup, leave larger pieces of potato. For a smoother texture, mash the potatoes more or even blend part of the soup.

Lighter version: Swap the heavy ingredients like sour cream and full-fat milk for their lighter counterparts, such as Greek yogurt or skim milk.

Make it ahead: This soup reheats beautifully, so feel free to make it a day in advance. It actually tastes even better the next day as the flavors meld.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat slowly on the stove, adding a splash of milk to thin if needed.

Nutrition

Question: What’s your go-to comfort food when the weather turns chilly? Is there a family recipe you turn to every time? Share with us—we love hearing your favorites.

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and on-topic in keeping with EC Commenting Guidelines

we loved it says:

September 18, 2025 at 7:51 am

Because I was out of a couple of things, I couldn’t follow this recipe precisely. BUT, omitting sour cream, subbing 1/2 cp yellow onion for the green, diet restricted the use of cheddar, didn’t take away the basic yumminess. Let me tell you, this soup will be a family fave from now on. Next time, I’ll make sure I have everything needed on hand. This soup just might restore my somewhat tarnished cooking reputation it’s that good.
We have a neighbor with Covid, I sent her some of this yesterday. Her husband reported it was delicious!
Thank you to everyone at EC.

Haven't tried it yet. says:

October 20, 2024 at 7:15 pm

Don’t miss Mary’s link in this column to 6 quick and easy homemade soup recipes. The last recipe, for italian sausage vegetable soup is the best soup I have ever made and gets raves every time I serve it.

Jane says:

September 27, 2023 at 3:04 pm

Looks delicious but way too many calories for me

Creamy Baked Potato Soup Recipe: A Comforting Classic

Why You’ll Love This Creamy Baked Potato Soup

Simple Ingredients for a Classic Potato Soup

Step-by-Step: How to Make Baked Potato Soup

Tips for Perfecting Your Potato Soup

What to Serve with Creamy Baked Potato Soup