Let’s talk about baked potato soup, friend

I don’t know about you, but when the weather even pretends to be chilly, my brain immediately yells, “Soup! Now!” Actually, this Easy Baked Potato Soup is pretty much my go-to move whenever I need something comforting and, honestly, a little bit lazy. I remember the first time I tried to wing this with leftover baked potatoes from a barbecue — half the family raved, and the other half, well, let’s just say they went back for seconds anyway. I swear there’s something about the smell of potatoes and bacon simmering that brings everyone out of the woodwork (including my dog, who’s convinced he likes soup now).

Why do I keep making this? (So many reasons!)

I make this when I have a bag of potatoes giving me the guilt trip from the pantry or when I just want to use up odds and ends from the fridge. My family basically cheers when they see me getting out the soup pot, and I think it’s because this is the one meal absolutely no one picks around their bowl, which — let’s be real — rarely happens. I used to get so annoyed peeling potatoes for classic soups, but not here! (You can leave the skins on, or not, honestly no one’s policing it.) Plus, it reheats like a dream. Unless you’re me and accidentally eat the leftovers straight from the pot at midnight—oops.

What you'll need (and what you can swap out!)

About 4 large potatoes (Russet, Yukon Gold — I’ve even used red potatoes once when that’s all I had; honestly, just avoid sweet potatoes unless you’re after something wild)
4-6 slices of bacon (or skip it and chuck in some diced ham, or keep it veggie with just a knob of butter — my grandma swears by Oscar Mayer, but any bacon does the trick)
1 medium onion, chopped (white or yellow, red gives it a little sweetness but it’s not a dealbreaker)
2 cloves garlic, minced (jar stuff in a pinch, but I like fresh)
3-4 cups chicken or veggie stock (boxed, homemade, or those little bouillon cubes mixed with water... yes, those work too)
1 cup milk (whole milk is dreamy, but 2% or even a splash of cream if you’re feeling fancy works)
½ cup sour cream (or plain Greek yogurt if you've run out)
1 cup shredded cheese (cheddar is classic, Monterey Jack is sneaky good; or just mix the ends of whatever's in your fridge)
Salt and pepper to taste
Optional: green onions, extra cheese, hot sauce, chives, whatever your heart desires

Let’s actually make the soup (it’s not rocket science)

Bake those potatoes — Either do it properly (oven at 400°F for about an hour, stab them first so they don't explode!) or just microwave until soft if you’re running short on time. I never taste a massive difference, honestly.
Fry up the bacon — Toss it in a big pot or Dutch oven, crisp it up, then scoop it out to drain on paper towels. (Don’t eat it all just yet; you’ll want it for topping. Or just make extra, your call.) Pour off some of the fat if there’s loads — leave just a tablespoon or so.
Sauté onion & garlic — Chuck them into the bacon fat and let them soften, about 3-4 mins. If it starts to look too brown, add a splash of stock to save it from burning. (This is where I usually sneak a taste, or err, a sniff, because fried onions... yes please.)
Potato time — Scoop out the baked potato flesh and plop it in. If you like things rustic, just mash it up a bit with a fork right in the pot. Or, leave some chunks for texture; it’s not a baby food contest.
Add the stock — Pour in your chicken or veggie stock. Bring to a light simmer. If it looks too thick, add more; you can always cook it down, but you can’t undilute it (learned that the hard way).
All the creamy bits — Stir in your milk and sour cream. Let it get hot again but don’t boil it, or the dairy might go weird on you. Add cheese and let it melt, stirring gently. It’ll thicken up more as you go. Taste. Adjust salt and pepper. More cheese? Well, I’ve never said no.
Get ready to serve — Ladle into bowls, top with bacon, green onions, whatever extra cheese you saved (I never save enough). Maybe even a little spritz of hot sauce if you’re the wild type.

A few real-life notes I’ve picked up

Don’t panic if it “breaks” and gets a little grainy — a whisk usually brings it right back.
If you over-thin it, just chuck in a handful of instant mashed potatoes (yep, that trick actually works — I learned it while trying to rescue a watery batch).
Leaving the skins on is more rustic (and saves time); sometimes they even add a little chew that I dig.

Variations I’ve tried — some good, some questionable

I tried adding corn once. Mixed results, but my husband liked it (I think he thought it was chowder?).
Smoked paprika does magical things here, but don’t go overboard.
One time, I threw in leftover roasted garlic; it was a touch too much, actually. Maybe half a clove max if you’re into that.
Vegetarian? Skip the bacon, use smoked cheese, and top with crispy onions — surprisingly hearty!

Do you need special gear? Not really, but…

A Dutch oven is perfect, but honestly any big pot works. Once, I used a nonstick soup pot from my uni days and just stirred a bit more. Don’t have a masher? Use a fork. Or even a sturdy glass (yep, done that in a pinch — no judgment here).

Storing leftovers (if you manage to have any)

Technically, just pop leftovers in the fridge in a sealed container; should be good for 2, maybe 3 days. But in my house? It barely makes it to lunchtime the next day. For freezing—I’ve mixed results. The texture can get a little weird, but a splash of milk and a good whisk can rescue it.

Here’s how we like to eat it (but yours will be different)

We usually serve this with warm, crusty bread — the kind that’s a workout to tear apart. Sometimes, if it’s more of a Friday treat, I’ll even make a little salad (mostly to trick myself into thinking I’m being healthy). My youngest insists on crumbling in potato chips. To each their own!

Pro tips, honestly learned the hard way

Don’t rush the simmering step. I once tried to crank the heat and ended up with scorched soup—yes, it stuck to the bottom and tasted like regret.
Actually, I find it works better if you take the soup off the heat as soon as it’s creamy — don’t keep boiling or the milk will do weird things and you’ll wish you hadn’t.

FAQ — you asked, so I’ll answer

Can I use leftover mashed potatoes instead? Sure, soup’s a forgiving thing! Start with less stock and add more until it reaches the consistency you want. (Done this when I mis-counted potatoes.)
Is there a way to make this gluten-free? Yep, just make sure your stock/broth is GF. The soup itself is naturally thickened by potatoes, so no flour needed (more at Celiac.org if you want to be super careful).
What’s the best cheese for topping? Sharp cheddar is my pick, but honestly, sometimes I just grab whatever’s lurking in the cheese drawer. Monterey Jack melts nicely, too.
Can you make it vegan? You can! Try using olive oil for the fat, skip dairy for almond or oat milk, sub in vegan cream cheese or coconut yogurt if you’re feeling bold. See also Minimalist Baker’s vegan potato soup (not exactly the same, but solid).

Slight tangent — why is it that the kitchen always gets crazier when soup’s on? Maybe it’s just my household, but someone’s always swiping the toppings or the bread. Anyway, hope this fills you up and gives you some new cozy memories. If you want to go down the rabbit hole, the Serious Eats soup guides are a fun weekend read.

Easy Baked Potato Soup: Cozy Recipe for Real Life Comfort

Let’s talk about baked potato soup, friend

Why do I keep making this? (So many reasons!)

What you'll need (and what you can swap out!)

Let’s actually make the soup (it’s not rocket science)

A few real-life notes I’ve picked up

Variations I’ve tried — some good, some questionable

Do you need special gear? Not really, but…

Storing leftovers (if you manage to have any)

Here’s how we like to eat it (but yours will be different)

Pro tips, honestly learned the hard way

FAQ — you asked, so I’ll answer

Easy Baked Potato Soup

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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