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. Donna, this looks so inviting! I will be trying it very soon.
    Love that green grass in the picture, too!

  2. Oh man, look at that greasy bacon in the pot. Yum! I know this must have tasted divine, considering that bacon goodness is included in the soup. Happy Friday, Donna!! x

  3. Oh, I LOVE, love this soup! So hearty and delicious! This will make our menu rotation ๐Ÿ™‚

  4. I don't usually comment on food blogs, but I wanted to tell you that we LOVE this soup. Thank you for posting it!

    1. It is a dairy product found in the US. It is made of half heavy cream and half milk. You can substitute accordingly or substitute with one of the other. Obviously cream will make the sound more rich and milk will make it lighter. Let us know how it goes!

  5. I make my smashed potatoes with butter and sour cream, so I'm thinking this would be a great way to use up leftover smashed taters after the holidays dinners… any approximate measure for those 5 baked tater? 6 cups maybe? Thanks!

  6. I just made this soup for dinner and it is DELICIOUS!!! Thank you so much for sharing such a great recipe! My husband loved it and went back for extra helpings! This will definitely make it into our dinner menu again ๐Ÿ™‚

  7. I just made this soup for dinner and it is DELICIOUS!!! Thank you so much for sharing such a great recipe! My husband loved it and went back for extra helpings! This will definitely make it into our dinner menu again ๐Ÿ™‚

    1. You could use greek yogurt or just use more half and half or milk. It will taste different, but it will still be good. My husband does not like sour cream, but I put it in our favorite mashed potatoes and this soup and he loves those dishes. Enjoy!

  8. I rarely take the skin off of my potatoes. Maybe it's all in my head, but I think the skin on makes them even better. With that being said, what do you think of leaving the skin on, making sure that the skin is as "smashed" as the actual potato ? ( Btw, I love this site and have saved MANY of your recipes. The problem is, there's NEVER enough time to cook them all ! Lol.)

    1. Yay Mike! So happy to hear you love our recipes. I am with you, I prefer the skins on (especially red and fingerling) in many dishes. A baked potato skin may be a bit tough to be really enjoyable in this dish. However if you wish to give it a try I would probably dice the whole baked potato so your pieces are not overwhelming. Once they are baked it will be more difficult to smash them and have the skins in small pieces. Enjoy and let us know how it goes.

  9. Any idea how many servings this recipe makes? I have an event coming up and may serve this at lunch. Thanks

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