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Soups & Stews

Baked Potato Soup

45 mins
8 servings
All the flavors of your favorite loaded baked potato together in a creamy and comforting soup.
Baked Potato Soup
All the flavors of your favorite loaded baked potato together in a creamy and comforting soup.
Baked Potato Soup

It’s soup season folks!

Well, at least here in the great white north, where temps are currently averaging around 20 degrees during the day, it’s soup season.

And did you know that January is National Soup Month?

Baked Potato Soup

Me neither. At least not until I decided to become a food blogger, that is. I promised myself (and maybe you?) that I would try and be better about about posting food that was more closely related to the seasons and holidays so that all my favorite recipes weren’t posted way too damn late because, ya know, that’s usually how I roll.

And I’m a huge procrastinator.

But according to a few handy-dandy charts (Blue’s Clues style, because I have kids) January is National Soup Month. Among a bunch of other national random holidays.

Seriously who comes up with this stuff? Who was it that decided that we should have a favorite day for soups or pancakes or bloody marys?

Wait… nevermind, I wholeheartedly agree with all three I just listed. But there is seriously a holiday for every day of the year and sometimes more than one holiday per day.

Baked Potato Soup

So in celebration of national soup month… I wanted to share with you a few of my favorite soup recipes. For the next two weeks, I’ll be posting nothing but soup recipes!

Let’s kick this off with one of my favorite soups of all time… baked potato soup. This soup is filled to the brim with potatoes and simmered in a creamy broth.

Top it off with some cooked bacon, because everything’s better with bacon, and you’ve got yourself a filling meal that will keep you warm all winter long. Or make this whenever you’re craving soup because it’s just as good then, too.

Baked Potato Soup

Baked Potato Soup

4.67 from 12 votes
All the flavors of your favorite loaded baked potato together in a creamy and comforting soup.
Yield 8 servings
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 4 slices bacon
  • 5 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 5 cups milk
  • 8 small red potatoes diced
  • 2 green onions sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream


  • In a sauté pan over medium-high heat, cook bacon until brown and crispy. Transfer to paper towel-lined plate to cool, then dice into small chunks.
  • In a stock pot, melt butter over medium heat. Whisk in flour until slightly thickened. Gradually whisk in milk and cook, whisking constantly, for about 1-2 minutes.
  • Add potatoes and green onions and bring to boil. Reduce heat and simmer until potatoes are tender, about 20-25 minutes. Stir in sour cream and cheddar cheese and season with salt and pepper.
  • Serve immediately topped with bacon, more cheddar cheese, and green onions.
Tried this recipe?Snap a photo and mention @JenniferMeyering

This Post Has 25 Comments

  1. Wow this sounds wonderful, I love soup and am pretty much always ready to down tools on a dinner plan and knock up a bowl of soup instead and not just in national ‘Soup’ month… Do you ever wonder who makes up these ‘food’ days? I do!

  2. This looks scrumptious Jennifer, and I am totally with you – Baked Potato soup is one of my favorite soups all time! So hearty – perfect for winter.

  3. Oof, I wish we had some “great white north” around here! NYC has been way too mild. Craving a snowy soup day!!

    1. It’s been quite mild here also and actually rained yesterday. But there have been random days where it just snows all day.

    1. Hi Rachel,

      It is recommended to use the specified ingredients listed within the recipe whenever possible as that is what has been tested and proven to work. If there are dietary restrictions or you just do not have an ingredient on hand, substitutions can be made but please remember that I cannot speak for how much this will change to overall dish. Substitutions may also result in undesirable outcomes.

      1. Hello

        thanks fot replying! It came out amazing! The reason for the question was when I went to the store they didn’t have ANY green onions! I would’ve gone to another store, but I went with both of my toddler boys, close to lunch and nap time. I’m surprised I survived the trip! I used onion powder, and everyone loved it!

  4. I made this soup a week ago and it was absolutely delicious! So good, I’m making it again this weekend! I used 4 cups 2% milk and 1 cup whipping cream. I also cooked the potatoes a bit longer, as I like mine pretty soft and the soup a bit thicker. My family ate the whole pot in one meal! I was sad I didn’t have any leftovers for the next day 🙂

    1. I’m glad you loved it, Stacy! This soup is on constant rotation at our house… and I know we will be making much more now that the weather is getting cooler.

  5. Does it matter the kind of potato used in the recipe? Would I be able to use a different kind or does it have to be small red potatoes?

    1. I’m sorry that happened, Steph. Unfortunately without being there I cannot say what actually went wrong with the dish. However, if it curdled then either your milk or cream were bad.

  6. You probably added the sour cream to soon .I did the same thing with my first pot of BP soup until I learned that it shouldn’t be added until the end of the cooking process.

  7. Hello, I make this recipe a lot and love it! How do you think it would hold up if after I make it I put in a warm crockpot so I can serve at a party?

    1. It should hold up well… just don’t make it too early or the potatoes will get too mushy while in the crockpot and you should also keep some more milk or stock on hand so if it thickens you can add it to loosen.

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