Creamy, hearty, and loaded with flavor—this homemade baked potato soup is the ultimate fall comfort food.
Whether you’re winding down after a long chilly day or hosting friends for a cozy dinner, this recipe will warm you right up and have everyone asking for seconds. With layers of savory bacon, tender potatoes, and a silky, rich broth, every spoonful delivers pure comfort.
Why You’ll Love This Recipe
- Easy & Satisfying: Simple ingredients come together in one pot for maximum flavor and minimal fuss.
- Customizable: Add your favorite toppings or swap in what you have on hand.
- Perfect for Leftovers: It tastes even better the next day!
Ingredients
- 4 large russet potatoes (baked, peeled, chopped into bite-size pieces)
- ½ lb bacon (cooked and crumbled)
- ½ medium onion (diced)
- 3 cloves garlic (minced)
- Early thickener: 2 tbsp all-purpose flour
- Finishing roux: 1 tbsp olive oil + 1 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt & pepper to taste
- Garnish: shredded cheddar cheese, sour cream, chives, extra bacon
Instructions
- Bake the Potatoes:
- Preheat your oven to 400°F. Scrub the potatoes and prick a few times with a fork. Bake on a sheet pan for 45–60 minutes or until fork-tender.
- When cool enough to handle, peel and chop into bite-size pieces.
- Cook the Bacon:
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate and crumble. Reserve 1–2 tablespoons of bacon drippings in the pot.
- Sauté the Aromatics:
- Add diced onion to the pot and cook for 3–4 minutes, until softened. Stir in the garlic and cook until fragrant, about 30 seconds.
- Early Thickener:
- Sprinkle 2 tablespoons of flour over the onion and garlic. Stir well and cook for 1–2 minutes to get rid of the raw flour taste.
- Build the Base:
- Slowly pour in the chicken or vegetable broth while whisking to prevent lumps. Bring to a gentle simmer and cook until slightly thickened, about 5–7 minutes.
- Add Cream & Potatoes:
- Stir in the heavy cream, chopped potatoes, and half of the crumbled bacon. Simmer for 10–15 minutes to meld the flavors and heat everything through.
- Final Roux:
- In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon flour. Stir this finishing roux into the soup for extra body and silkiness. Continue simmering until it reaches your desired thickness.
- Season & Serve:
- Taste the soup and adjust with salt and pepper as needed. Ladle into bowls and top generously with shredded cheddar cheese, sour cream, chives, and the remaining bacon.
Tips & Variations
- Make it vegetarian by skipping the bacon and using vegetable broth—add extra smoked paprika for depth.
- Love a chunky soup? Mash some potatoes right in the pot for more texture.
- Swap in Yukon Gold potatoes for a creamier bite.
Serving Suggestions
Pair this baked potato soup with crusty bread or a side salad for a complete meal. It’s also fantastic served in mugs for casual gatherings—just the thing for chilly fall evenings or a cozy lunch at home.
This recipe is sure to become a regular in your comfort food rotation. Enjoy every creamy, bacon-kissed bite!
