This baked potato soup recipe is rich, creamy, and loaded with all the flavors of a classic baked potato, including crispy bacon, cheddar cheese, and sour cream. Make it in the slow cooker or on the stovetop for a cozy, satisfying dinner the whole family will love.
Quick Glance: Baked Potato Soup Recipe
- ⏱ Hands on Time: 15 minutes
- 🔥 Cooking Method: Slow Cooker or Stove Top
- 🍪 Servings: 8
- 🥔 Main Ingredients: Potatoes, Bacon, Chicken Stock, Onion, Toppings
- 👌 Difficulty: Easy
Summarize & Save this Content on
Jump to:
You may also love my Italian pastina soup, chicken corn chowder or the Chicken Breasts Stuffed with Stuffing Recipe.
✅ Why this Baked Potato Soup Recipe Works
- The bacon gives the soup a smoky flavor, and the additional bacon on top gives it a great texture and garnish.
- Naturally thickened with potato starch
- Customizable toppings (like a baked potato bar)
- Works as stovetop OR slow cooker loaded potato soup
- Perfect for meal prep
For another creamy chicken dinner that feels cozy but takes less time, try my 30-minute Boursin chicken made in one skillet.
✅ 🥔 What Goes Into This Recipe
- Russet potatoes: If you want to switch it up from russets, use Yukon Golds for a naturally buttery, creamy texture, or red potatoes if you prefer more defined chunks that hold their shape.
- Bacon: I love using thick-cut bacon in my slow cooker potato soup because it builds that rich, smoky flavor right into the base-and I always cook a little extra to sprinkle crispy pieces on top for garnish, since this recipe is absolutely worthy of entertaining and deserves to look as beautiful as it tastes.
- Onion: I use yellow onion, but white onion works as well.
- Chicken stock: Homemade chicken stock is always best, but if you don't have it on hand, add a ½ teaspoon per cup of Better Than Bouillon to the store-bought stock to give it that extra flavor.
- Heavy cream: Heavy cream is ideal in soups because its higher fat content makes it rich and silky, and it's much less likely to curdle or "break" when heated compared to lower-fat milks.
🔁 Substitutions / Additions
- Swap cream for half & half
- Add cream cheese for thicker texture
- Stir in rotisserie chicken or cooked steak at the end for added protein
- Coconut milk: Substitute full-fat canned coconut milk for heavy cream in a 1:1 ratio. It will add a mild coconut flavor and won't taste quite like traditional baked p
👩🍳 How To Make This Baked Potato Soup Recipe
- Cook the Bacon
Cook the chopped bacon in a large skillet over medium heat until browned and crispy. Transfer the bacon to a paper towel-lined plate and reserve 3 tablespoons of bacon grease.
- Add the Potatoes Place the peeled and chopped potatoes in a 4-quart slow cooker. Add the reserved bacon grease.
- Add the Remaining Ingredients
Add the chicken stock, onion, garlic, thyme, butter, and cooked bacon. Stir to combine. Save the cheddar cheese and heavy cream for later.
- Cook Until Tender
Cover until the potatoes are tender. Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup is creamy. Season with salt and pepper to taste. Cover and heat briefly if needed until warmed through. If the soup is too thick, add a little more chicken stock until it reaches your preferred consistency.
5. Garnish and Serve
Ladle the hot soup into bowls and top with sour cream, additional shredded cheddar cheese, crispy bacon, and chopped green onions or chives.
🥣 Baked Potato Soup Storage
Refrigerator: Let the soup cool slightly, then transfer it to shallow, airtight containers and refrigerate within 2 hours. Store for up to 3-4 days.
Freezer: This soup can be frozen for up to 2-3 months, but the cream and potatoes may change texture after thawing. Freeze in airtight, freezer-safe containers, leaving room for expansion.
Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop, stirring occasionally, until hot throughout (165°F). Add a splash of chicken stock or cream if the soup has thickened. Avoid boiling, which can cause the dairy to separate.
Baked Potato Soup Recipe FAQ
Russet potatoes are my first choice because their starch helps thicken the soup naturally while keeping some texture. Yukon Gold potatoes also work well if you prefer a slightly creamier consistency.
No, keeping the skin on adds texture, flavor, and extra nutrients (fiber, potassium, vitamin C) to the dish. But it's a personal preference.
Shredded sharp cheddar (grated by hand for better melting), crispy chopped bacon, sour cream, and chopped green onions or chives.
Yes! Cook bacon in a large pot until crispy. Remove to a paper towel-lined plate and reserve 3 tablespoons bacon grease. Add potatoes, chicken stock, onion, garlic, thyme, butter, and cooked bacon to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 20-25 minutes).
Stir in cheese and heavy cream until smooth. Season with salt and pepper.
Add more chicken stock if needed to reach desired consistency.
Serve warm with your favorite toppings. Refrigerate leftovers up to 4 days.
Other Creamy Recipes You May Like
Baked Potato Soup Recipe
Ingredients
- 4 slices bacon chopped
- 2 pounds russet potatoes peeled and chopped
- 3 cups chicken stock
- ½ onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme leaves or 1 Tablespoon fresh
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- Sour Cream for topping optional
- Green onions for topping chopped (optional)
- Extra shredded cheese for topping optional
Instructions
- Cook the chopped bacon in a large skillet over medium heat until browned and crispy. Transfer to a paper towel-lined plate, reserving 3 tablespoons of bacon grease.
- Place the chopped potatoes and reserved bacon grease in a 4-quart slow cooker.
- Add the chicken stock, onion, garlic, thyme, butter, and cooked bacon. Stir to combine.
- Cover and cook on LOW for approximately 7 hours or HIGH for approximately 3 hours, until the potatoes are tender.
- Stir in the cheddar cheese and heavy cream until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
- Cover and continue heating briefly if necessary until warmed through. Add more chicken stock if the soup is too thick.
- Serve warm with sour cream, additional shredded cheddar cheese, crispy bacon, and green onions or chives.
Stovetop Instructions
- Cook the chopped bacon in a large soup pot over medium heat until crispy. Transfer to a paper towel-lined plate, reserving 3 tablespoons of bacon grease in the pot.
- Add the potatoes, chicken stock, onion, garlic, thyme, butter, and cooked bacon.
- Bring to a boil, then reduce the heat and simmer for approximately 20-25 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low. Stir in the cheddar cheese and heavy cream until the cheese melts and the soup is creamy. Do not boil after adding the dairy.
- Season with salt and pepper. Add more chicken stock if needed to adjust the consistency.
- Serve warm with your favorite baked potato toppings.
Lauren says
This is the most creamy comforting delicious soup recipe. My friends ask for all the recipe all the time. I hope you love it.💕