Cold toes, chilly kitchen windows and nothing feels better than a bowl of Easy Baked Potato Soup. This creamy, cozy favorite is making waves again on TikTok and Pinterest, and it’s easy to see why. Just basic skills, 10 minutes of prep, and you get that warm, hearty flavor your family begs for.
This spoon-hugging recipe starts with fluffy baked potatoes, melty cheese, and a splash of broth. Classic comfort, pantry-simple. Think Sopa De Papa meets the feel of a Loaded Baked Potato Soup, but with fewer steps. Full details in the blog!
I’ve tested a dozen versions in my kitchen yes, with real baked potatoes, not shortcuts. I grew up on soups like this, where the smell wraps around you like a blanket. I added a small twist (you’ll spot it!) that makes this homemade soup recipe extra comforting.
Why You’ll Love This Easy Baked Potato Soup
There’s something magical about a pot of soup simmering on the stove, isn’t there? This Easy Baked Potato Soup hits all the marks for cozy, comforting meals. Here’s why it’ll win you over:
Easy and approachable: With simple steps and everyday ingredients, this recipe is great even for beginner cooks.
Classic flavors: Think loaded baked potato vibes – crispy bacon, melty cheddar, and creamy goodness in every spoonful.
Family-friendly: Whether you call it Sopa De Papa or just love delicious soup recipes, everyone will be asking for seconds.
Quick comfort: You’ll have this rich, satisfying soup on the table in under an hour.
Key Ingredients Breakdown
The beauty of this Baked Potato Soup Recipe is how it transforms simple ingredients into something magical. Let’s break it down:
Russet potatoes: The stars of the show, providing that thick, hearty texture. Peel them or leave the skins on – your call!
Bacon: Adds smoky, salty depth to every bite. Save the fat for sautéing onions.
Whole milk & flour: The dynamic duo for creamy, velvety soup perfection.
Cheddar cheese & sour cream: Bring all the baked potato decadence and tangy richness to the party.
Chicken broth & garlic: For extra flavor and savory depth.
Pro Tip: Grate extra cheddar and chop extra scallions for topping bowls; it’s that restaurant-style touch your family will love!
Ingredient Quick Reference
Ingredient
Purpose
Russet potatoes
Thick, creamy texture
Bacon
Smoky, crispy flavor
Whole milk
Rich creaminess
Cheddar cheese
Melty, cheesy goodness
Sour cream
Tangy richness
Step-by-Step: How to Make It
This potato soup easy method keeps things practical and beginner-friendly. No fancy techniques – just cozy, homemade comfort:
Cook the bacon: Crisp it up in a soup pot, keeping about 2 tablespoons of the drippings for flavor-packed sautéing.
Prep the base: Sauté onions in the bacon fat, stir in the flour, and whisk in milk until smooth. Add broth, garlic, and diced potatoes.
Simmer and mash: Cover and let the soup bubble gently until your potatoes are fall-apart tender (about 20 minutes). Mash some potatoes directly in the pot for extra creaminess.
Add the magic: Stir in sour cream, most of the cheddar, and crumbled bacon. Save some as toppings for an extra-loaded finish.
Season and serve: Taste, adjust seasonings, and ladle into bowls. Top with reserved bacon, scallions, and cheese.
Pro Tip: If the soup gets too thick, just stir in a splash of warm chicken broth until you hit your perfect consistency!
Troubleshooting & Storage Tips
Even with delicious soup recipes like this one, a few tips can make all the difference.
If too thick: Add warm chicken broth slowly until it’s creamy but not gloopy.
Reheating leftovers: Heat gently on the stovetop, stirring often. Low and slow prevents sticking!
Storing it right: Keep leftovers in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months for a quick dinner down the road.
Helpful Storage Table
Storage Method
Tips
Duration
Refrigerator
Use an airtight container
3 days
Freezer
Cool completely and freeze in portions
Up to 3 months
Ways to Make It Your Own
This loaded baked potato soup is already packed with flavor, but there’s always room to put your own spin on it!
Mix up the cheese: Swap cheddar for pepper jack or Gouda for a twist.
Add veggies: Stir in steamed broccoli or diced carrots for extra nutrients.
Spice it up: Sprinkle in paprika or a pinch of cayenne for warmth.
Whether you keep it classic or experiment a little, this homemade soup recipe will always feel like a warm hug in a bowl.
Expert Insight: Why This Easy Baked Potato Soup Works
Loaded Potato Soup is a comforting classic that balances creamy texture with savory toppings. Using baked potatoes as the base enhances flavor depth and naturally thickens the soup without extra flour or starch. This EASY BAKED POTATO SOUP approach ensures a rich, satisfying bowl with minimal effort and maximum taste.
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Perfecting My Easy Baked Potato Soup
After several rounds of tweaking, including one batch that ended up too thick and another that lacked flavor, I finally nailed this easy baked potato soup. The key was balancing creaminess without heaviness, and I’m happy to share the version that’s both comforting and simple to make.
FAQs ( Easy Baked Potato Soup )
How can I make the soup thicker?
To thicken this recipe, mash some of the cooked potatoes directly in the pot to release their starch. Alternatively, stir in a mixture of flour or cornstarch with cold water and cook for a few minutes until it thickens. Avoid adding too much liquid at the start for better control.
Can I use frozen or leftover potatoes?
Yes, frozen or leftover cooked potatoes work well. Just thaw frozen potatoes before adding, ensuring you adjust cooking times slightly. Leftovers may make the soup a bit softer, so add them carefully to maintain texture.
What are good toppings for this dish?
Classic toppings include shredded cheese, crispy bacon bits, chopped green onions, and sour cream. These additions add texture and flavor without overpowering the homemade soup recipe’s creamy base. Feel free to customize with your favorites.
Can I prepare the soup ahead of time?
This meal can be made a day in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture, stirring occasionally. Adding extra milk or broth while reheating can help restore perfect consistency.
Is this soup freezable for later?
You can freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that soups with dairy may separate slightly; whisk well during reheating to bring back a creamy texture.
Conclusion
Easy Baked Potato Soup comes together in under an hour and feels like a warm, creamy hug from the inside out. With its smooth texture and comforting flavors, you’ll love how simple ingredients turn into a cozy family classic you’ll wanna make again and again.
Try stirring in steamed broccoli for a veggie boost or swapping cheddar for pepper jack to spice things up a bit. Leftovers reheat beautifully on the stoveslow and gentle is the secret. A pro tip I picked up? Always save some crispy bacon to sprinkle on top for that perfect crunch and wow factor.
Did this baked potato soup recipe remind you of your favorite childhood comfort foods? I’d love to see your photos and hear your twistssharing these cozy homemade soup moments makes all the difference. Pass it along to someone who needs a little kitchen warmth today!
Thomas Baker
Easy Baked Potato Soup: Delicious Quick Recipe
This Easy Baked Potato Soup is a comforting, thick, and creamy soup that brings all your favorite baked potato flavors into one delicious bowl. Perfect for a quick and satisfying meal, this Baked Potato Soup Recipe, also known as Sopa De Papa, is loaded with cheese, bacon, and sour cream for a truly delicious soup experience. Ideal for cozy dinners or anytime you crave a hearty homemade soup recipe.
Cut up the bacon and add it to a soup pot. Fry over medium-high heat until crispy, about 10 minutes.
Peel and dice potatoes (or scrub and leave unpeeled) and chop the onion.
Remove bacon from pot, leaving about 2 tablespoons of bacon fat.
Add onion to pot and sauté for 5 minutes.
Stir in flour and cook for about 1 minute.
Slowly whisk in milk until the flour dissolves.
Add chicken broth, minced garlic, and diced potatoes.
Increase heat to high and scrape browned bits from the pot.
When soup begins to boil, reduce heat to low, cover pot slightly, and simmer for 20 minutes.
Mash potatoes slightly in the pot if desired.
Stir in sour cream, most of the cheddar cheese, and most of the bacon.
Season soup with salt and pepper to taste.
Serve topped with chopped scallions, remaining cheddar cheese, and leftover bacon.
Notes
If the soup is too thick, especially when reheating, add chicken broth slowly until desired consistency is reached. Reheat on low heat and stir frequently to prevent potatoes from sticking. This recipe also appears on page 165 of the Salt & Lavender: Everyday Essentials cookbook.
