Thick Cheesy Baked Potato Soup Recipe

Baked Potato Soup Recipe is like a creamy loaded baked potato loaded with bacon, green onion, and more cheese! It’s delicious comfort food that will warm you from the inside out.

Why You’ll Love This Baked Potato Soup Recipe

I think you’re going to love it. It’s a quick and easy potato soup recipe that gets my stamp of approval. I think I ate it three days in a row and loved it.

Nothing says soup season like a big bowl of this Baked Potato Soup — it’s basically a loaded baked potato you can eat with a spoon, piled high with bacon, green onion, and extra cheese.

I’ve got to come clean: I don’t like — and never have liked — potato soup or scalloped potatoes. My mother made both often, much to my dismay! John doesn’t get it. Scalloped potatoes show up at every funeral around here, and he’s under strict orders they don’t show up at mine. I’ve told him I’ll haunt him if they do.

But I love a loaded baked potato, and the more you pile on it, the better. So in a weak moment, I turned that idea into a soup — and I think you’re going to love it too. It’s quick, it’s easy, and I ate it three days in a row and didn’t get sick of it once.

How To Make Baked Potato Soup

The great thing about soup is you can make a little or a lot. Just increase or decrease the amount of ingredients used. It won’t make any difference to the flavor.

Ingredients You’ll Need

• russet potatoes
• onion
• bacon
• cheddar cheese
• unsalted butter
• chicken stock
• whole milk
• flour
• salt and pepper
• green onion (optional garnish)

Step-by-Step Instructions

• cook potatoes
• Saute onions
• bake bacon
• Smash cooked potatoes
• add flour to milk
• combine ingredients and heat through
• serve and garnish as desired

For an extra hearty meal, serve it up in a warm bread bowl or a slice of Cheese Bread.

Pro Tip

• One of the things I love about baked potatoes is the skin. So I left it on them on. I used russet potatoes because they are firmer and less likely to become mushy! So cut them in large 2-inch chunks and don’t let them overcook. Cover the potatoes in chicken stock instead of water for added flavor.
• You don’t have to bake the bacon. You can cook it in the skillet with the onion. I bake it because even though it’s delicious, I wanted the fat in my soup.
• The soup will thicken as it heats through so don’t attempt to thin it or thicken it until it’s hot (simmering)

Substitutions & Variations

• Potatoes: Yukon Gold potatoes work well if that’s what you have — they’re a little creamier and less firm than russets.
• Milk: Swap whole milk for half-and-half or heavy cream for an even richer soup, or use 2% milk for a lighter version.
• Meat: Use diced ham instead of bacon, or leave the meat out entirely for a vegetarian soup (swap the chicken stock for vegetable broth too).
• Cheese: Pepper jack or Monterey jack cheese add a little kick in place of cheddar.
• Herbs: Fresh or dried thyme and rosemary both work beautifully stirred in with the milk.
• Extra veggies: Stir in some steamed broccoli or corn for a heartier bowl.

You can find all of our soup, stew, and chili recipes here!

Here are a few more hearty recipes

• Easy Clam Chowder
• Cheesy Potatoes Casserole
• Ham and Bean Soup (13 Bean Soup
• Cabbage Roll Soup
• Split Pea and Ham Soup

Frequently Asked Questions

Can I make baked potato soup ahead of time?

Yes! Make it up to 2 days ahead and store it in an airtight container in the fridge. The soup will thicken as it sits, so add a splash of milk or chicken stock when you reheat it on the stove over low heat, stirring often.

Can I freeze this potato soup?

You can, though dairy-based soups can separate a little when thawed. Freeze in individual portions for up to 2 months, then thaw overnight in the fridge and reheat gently, whisking well to bring it back together.

What’s the best potato for potato soup?

Russet potatoes are the way to go. They’re starchier and firmer than waxy potatoes, so they hold their shape in big chunks while still helping thicken the soup when you mash a portion of them. Yukon Golds work in a pinch — see the Substitutions section below.

Why is my potato soup thin or gluey?

Thin soup usually just needs more time — it thickens as it heats, so don’t judge the consistency until it’s fully simmering. Gluey soup is often a sign of overworking the flour-milk mixture or over-mashing the potatoes; smash them coarsely and stir gently once the flour goes in.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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• I always make a large batch and then freeze the leftovers in serving-sized containers.
• Soup Pot. I use this large pot for a lot of soups and stews and it’s a great size for cooking pasta too!
• Lastly, I use my potato masher for smashing potatoes. I use it when I make guacamole too!

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Originally published: March 10, 2019

Updated: July 6, 2026 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.