Baked Potato Soup

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Baked Potato Soup is rich and creamy and has all your favorite potato fixin’s cooked right inside this luscious soup. It comes fully loaded with cheese, bacon, and sour cream! This dinner is utterly life changing. This simple recipe is incredibly popular and you are going to love it!

baked potato soup

This potato soup is so rich and creamy. Loaded with cheese, bacon and sour cream it is utterly life changing. This recipe is incredibly popular and you are going to love it!

Soup season is finally here. I cannot tell you how excited I am to see the temperatures fall below 100. I hear we will also see lows of 60’s all week, which is pretty incredible for this time of year in Arizona. What I usually do is turn the air up and put on a sweater so I can pretend it’s cold. Then I make soup. Lots and lots of scrumptious soup.

Baked Potato Soup

Baked Potato Soup is an old family favorite. I have made several different versions and today I am sharing a stovetop method using baked potatoes and all my favorite baked potato fixings.

Of course, this is an excellent soup to use leftover mashed potatoes too. You know, Thanksgiving comes, and we make 20 pounds of mashed potatoes and have a truckload left over. This recipe is the ultimate leftover soup! Check out ‘Donna’s Notes’ below the recipe for details on using leftover mashed potatoes.

This amazing recipe all starts with a pound of bacon, cooked and removed from the pot. Then the entire soup is built on the bacon drippings. Needless to say, it is glorious!

Helpful Tips:

  • Half and half is a dairy product found in the US. It is made up of half cream and half milk. You can substitute accordingly or substitute with one of the other. All cream will make the soup richer, and all milk will make it lighter.
  • You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.

Enjoy!
With love, from our simple kitchen to yours. 

baked potato soup in bowl with spoon

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Other Favorite Soup Recipes 

Best Ever Hearty Beef Soup 

Bacon Beer Cheese Soup with Chicken

Slow Cooker Potato Soup  


baked potato soup in a bowl with grated cheese

Baked Potato Soup

Donna Elick
Baked Potato Soup is rich, creamy and luscious. This meal is packed with flavor, and the recipe takes just 20 minutes to make on a stovetop!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine American
Method Stovetop
Servings 8

Equipment

Ingredients
 

  • 8 slices thick cut bacon
  • 1 onion, diced
  • 1/2 cup all-purpose flour
  • 5 cups chicken stock
  • 5 Russet potatoes, baked, peeled and smashed
  • 1 teaspoon dried parsley flakes
  • 2 cups half & half
  • salt and pepper, to taste

Instructions
 

  • In a large heavy bottom pot or Dutch oven, cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
  • Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly.
  • Gradually whisk in chicken stock. Simmer the soup over medium heat, stirring occasionally, until thickened and bubbly.
    Add in the smashed potatoes and bacon; Stir to combine.
  • Stir in parsley and half & half, then cook for 10 more minutes. Add salt and pepper to taste.
  • Serve with optional sour cream and shredded cheese. Enjoy!

Donna’s Notes

Half and half is a dairy product found in the US. It is made up of half cream and half milk. You can substitute accordingly or substitute with one of the other. All cream will make the soup richer, and all milk will make it lighter.
You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.

Nutrition

Serving: 1 | Calories: 537cal | Carbohydrates: 41g | Protein: 18g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 598mg | Sugar: 7g | Fiber: 2g | Calcium: 222mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
baked potato soup pin

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40 Comments

  1. I made this soup tonight. It was wonderful. It's important to note (because some people may not realize it) that when you add the sour cream, it is best to scoop some of the soup out of pot (about one cup) into a bowl and use a whisk to slowly add the sour cream to the soup. If you don't do this one step, your sour cream may curdle when putting it into the hot liquid. A trick I learned from my Granny. Also, I didn't put the skins in the soup, but didn't throw them out. I stacked them and wrapped them up in foil, put them in the freezer. We like potator skins. At a later date, I will defrost them, put some cooked, diced potatoes in them and we will have another meal!!!!!

  2. Just made this soup, added 1 cup of shredded sharp cheese and 3/4c of crispy bacon, my husband had 2 bowls it was that good.

  3. The picture of the soups looks really good & i would love to try it but unfortunately when i click on "recipe" it takes me to an "e-bay buying guide" page with no recipe, so sadly i will not be trying your recipe

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