![Southern Living Baked Potato Soup in a bowl to serve toped with bacon cheese and green onions](https://cdn.statically.io/img/www.southernliving.com/thmb/vdwhEkbIaIK_mqt9ucS5pckcWWo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/baked-potato-soup-Beuaty-2x3a-56fd4defd8c74e5f85e965b14d0f1007.jpg)
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
When winter rolls around, we reach for our recipe box and flip straight to the recipe for baked potato soup. A warm, comforting soup that's anything but typical, this easy baked potato soup recipe is like a baked potato, but better. It's one of our favorite cold weather soups for supper, but once we pile those leftovers into the fridge, we can't wait to warm it for lunch the next day, too.
The potato soup recipe comes together rather quickly. Once you've got your potatoes peeled and onions sautéed, all that's left is stirring in ingredients and letting them simmer. To cut down on cooking time, you can also microwave your potatoes before peeling and mashing. Just be sure to pierce them with a fork before placing them in the microwave. Top with bacon bits and Cheddar, and you're sure to hear a cheer from your dinner crowd.
Learn how to make baked potato soup, and serve up a bowl of comfort for anyone who needs it.
Ingredients for Baked Potato Soup
Just 10 ingredients are needed to make this baked potato soup, and you might even already have everything you need on hand. To make this quick baked potato soup, you'll need:
- Large baking potatoes, baked: Whether you use leftover baked potatoes, or turn to the microwave for quick baked potatoes, having the potatoes ready ahead makes this soup fast and easy to throw together.
- Butter or margarine: Cooking fat for tenderizing the onions and to help create a roux to thicken the soup.
- Onion: Added for depth of flavor.
- All-purpose flour: Helps thicken the soup. Can substitute with gluten-free options, if needed, including a gluten-free flour blend, arrowroot or tapioca starch.
- Half-and-half: For a creamy, velvety texture. Can substitute with a combination of cream and milk.
- Whole milk: Additional dairy to balance and thin the soup slightly.
- Kosher salt and white pepper: To enhance the flavor while keeping the white color of the soup pristine. Can substitute with black pepper.
- Shredded Cheddar cheese: A cheesy touch for topping the soup before serving. Can substitute with Gruyère, pepper Jack, or other preferred cheeses.
- Bacon slices, cooked and crumbled: For a salty, crispy garnish that contrasts the creamy texture and mild flavor of the soup.
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Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
What Are the Best Potatoes for Potato Soup?
While you could use any type of potatoes you prefer for potato soup, we recommend russets or Idaho potatoes. Low in moisture and high in starch, these potatoes bake up fluffy and tender, with a crisp skin that's easy to remove. They also happen to be great for mashing—heartily soaking up butter and cream for a soup with a smooth and velvety consistently. That being said, if you do have other types of leftover baked potatoes on hand, feel free to use them, including more waxy or all-purpose varieties.
How To Make Baked Potato Soup
Did you know you could have a hearty, soul-satisfying soup on the table in under 30 minutes? Well, now you know. Full instructions are below, but here's a brief recap before you get started:
- Step 1. Prep potatoes: Peel and mash potatoes.
- Step 2. Cook onion: Melt butter; add onion and cook until tender.
- Step 3. Add flour: Stir in flour.
- Step 4. Add potatoes: Stir in potatoes, half-and-half, and next 3 ingredients; heat through.
- Step 5. Garnish and serve: Top with cheese and bacon before serving.
Tips for the Best Baked Potato Soup
For the creamiest, tastiest baked potato soup, keep these tips in mind:
- Choose the right potatoes: Russets or Idaho potatoes are fluffy, starchy, and ready to soak up all that dairy and butter for the perfect soup.
- Mash with a fork: Mashing with a fork gives you the most control, lowering the risk of overworking the potatoes and creating a gummy texture.
- Use rich dairy: While adding half-and-half might seem rich, that's exactly what this soup needs to achieve the creamiest, most comforting texture and flavor.
- Season well: Season the soup to taste for the most delicious flavor.
- Garnish as desired: Grated cheese and crispy bacon are the perfect complements to this potato soup, but feel free to also sprinkle on some fresh chives, green onions, chopped herbs, or even red pepper flakes before serving.
What To Serve with Baked Potato Soup
While this soup is filling and satisfying all on its own, consider filling out the table with a few simple additions. A side salad or roasted vegetables can add some balance and nutrients to the meal, and roasted or grilled chicken, beef or pork can be served alongside for extra protein. Of course, don't forget a side of crusty bread for sopping up every last drop.
How To Store and Reheat Leftover Baked Potato Soup
Refrigerate leftover baked potato soup in an airtight container for up to three days, or freeze for up to two months for longer storage. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop or microwave until hot throughout. Garnish with cheese and bacon fresh before serving.
More Cozy Potato Soup Recipes You'll Love
These recipes feature potatoes front and center for an indulgent side dish (or entrée) your family won't be able to get enough of:
- Sweet Potato-Carrot Soup
- Ham-and-Potato Soup
- Potato, Leek, and Roasted Garlic Soup
- Creamy Potato-and-Ham Hock Slow-Cooker Soup
- Cheesy Potato Soup with Bacon
- Potato Leek Soup
- Instant Pot Potato Soup
Editorial contributions by Katie Rosenhouse.
Ingredients
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5 large baking potatoes, baked
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1/4 cup butter or margarine
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1 medium onion, chopped
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1/3 cup all-purpose flour
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1 qt. half-and-half
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3 cups whole milk
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1 tsp. kosher salt
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1/8 tsp. ground white pepper
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2 cups (8 oz.) shredded Cheddar cheese
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8 bacon slices, cooked and crumbled
Directions
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Prep potatoes:
Peel potatoes, and coarsely mash with a fork.
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
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Cook onion:
Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender.
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
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Add flour:
Add flour, stirring until smooth.
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
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Add potatoes:
Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated.
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
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Garnish soup, and serve:
Top each serving with cheese and bacon.
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
Frequently Asked Questions
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The skin should be removed before mashing the potatoes to keep this creamy soup smooth.
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This soup is thickened by way of a roux made with butter and flour, along with the thickness of the potatoes themselves.
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Don't overwork the potatoes when mashing to avoid a gluey texture. For this reason we recommend using a fork instead of a food processor.