When the wind’s howling and the windows fog with dinner steam, you know it’s time for a cozy bowl of Easy Baked Potato Soup. This creamy soup or sopa de papa is trending on Pinterest, loaded with buttery Yukon gold or russet potatoes, sizzle-y bacon, and melty cheese, all wrapped into a fast, one-pot dinner. On chilly nights when you crave something warm and simple, this easy recipe comes together in about 30 minutes and lands like a hug in a bowl.

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This soup is pure comfort velvety, rich, and satisfying. Crumbled bacon, tender chunks of potato, and just the right amount of sharp cheddar come together in perfect harmony. Best part? You probably already have the ingredients on hand. Think of it as your favorite loaded baked potato, but warm and spoonable. Scroll down for the full, easy-to-follow recipe!

I grew up around stock pots big as bathtubs, watching my abuela peel potatoes with lightning speed while humming to classic boleros. For our family, comfort food always meant practicality and flavor. This version honors the heart of those memories, but it’s been lightened and streamlined for busy weeknights. After countless test batches and tweaks trust me you’ll love the flavor secret that makes this soup extra unforgettable.

Why You’ll Love This Easy Baked Potato Soup

This Easy Baked Potato Soup is like wrapping yourself in a thick, creamy hug on a chilly evening. Here’s why it will quickly become a favorite in your rotation:

One-pot wonder: Minimal dishes, maximum comfort. Everything happens right in your soup pot.
Nostalgic flavors: It’s like a warm, spoonable version of your favorite loaded baked potato.
Beginner-friendly: No tricky techniques! Just chop, mix, and simmer your way to deliciousness.
Everyday ingredients: Chances are, you already have most of these pantry staples on hand.

Let this soup bring a cozy glow to your dinner table without breaking a sweat.

Key Ingredients & Handy Tools

This recipe transforms humble ingredients into magic. Here’s what you need:

Bacon: Adds crispy, smoky goodness. Don’t toss that bacon grease it’s the flavor base!
Russet potatoes: King of creaminess when cooked. Peel or scrub them based on your preference both work beautifully.
Whole milk & chicken broth: These combine to create a rich but balanced base.
Cheddar cheese & sour cream: These provide the signature “loaded” flavor tangy, creamy, and irresistible.

Handy tools: You’ll want a deep soup pot, a whisk to keep things smooth, and a potato masher for the texture you love.

Ingredients laid out for Easy Baked Potato Soup including russet potatoes, crispy bacon, shredded cheese, sour cream, onion, and chicken broth

Ingredient Breakdown Table

Ingredient	Purpose
Bacon	Adds smoky, crispy flavor. Bacon fat is the cooking base.
Onion	Aromatics for depth. Sautéing builds flavor.
Russet potatoes	The star of the show! Creamy, fall-apart texture.
Flour	Thickens the soup to a velvety texture.
Whole milk	Makes the soup rich but not overly heavy.

Step-by-Step: How to Make Easy Baked Potato Soup

Let’s turn those simple ingredients into a steaming bowl of comfort. Follow these easy steps:

Crisp the bacon: Use scissors or a knife to cut bacon directly into your soup pot. Cook over medium heat until crispy, about 10 minutes. Transfer to a paper towel-lined plate. Leave 2 tablespoons of bacon drippings in the pot for maximum flavor.
Sauté the onion: Add finely chopped onion to the hot bacon grease and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Thicken it up: Sprinkle flour over the onions and cook, whisking constantly, for about 1 minute. This forms a flavorful roux that thickens your soup.
Add liquids and potatoes: Gradually whisk in the whole milk until smooth. Add chicken broth, minced garlic, and peeled, diced potatoes. Scrape the bottom with a wooden spoon to lift flavorful bits, then bring everything to a gentle simmer.
Simmer and mash: Partially cover and simmer for 20–25 minutes, or until the potatoes are fork-tender. Use a potato masher for a rustic texture or blend a portion for ultra-smoothness – your call.
Finish the soup: Stir in sour cream, most of the shredded cheddar, and half of the reserved bacon. Taste and adjust seasoning with salt and black pepper.

Pro Tip: Sprinkle bowls with the remaining bacon and cheese before serving for a delicious crunch and savory finish.

Troubleshooting & Tweaks

This recipe is super forgiving, but if you hit a snag, here’s how to fix it:

Soup too thick? Stir in warm chicken broth or milk a little at a time until it reaches your desired consistency.
Potatoes sticking? Reduce heat and stir regularly. Use a heavy-bottom pot for even cooking.
Custom textures: Prefer a rustic soup? Leave some potatoes in chunks. For extra smoothness, blend with an immersion blender.

Want to tweak it? Swap in shredded Monterey Jack or Gouda for a twist. A dash of cayenne or a sprinkle of smoked paprika also adds depth without overpowering the classic flavor.

Storage Tips

Storage	How-To
Fridge	Store in an airtight container for up to 3 days. Reheat gently on low, stirring often. Add a splash of broth if it’s thickened too much.
Freezer	Not recommended. Freezing can change the potato texture and cause separation in dairy.

Serving Ideas

Top each bowl with crispy bacon, extra sharp cheddar, and chopped scallions for color and crunch. Serve with:

Crusty bread: Perfect for soaking up every last bit of creamy soup.
Side salad: A light, zesty green salad adds contrast to this rich dish.

This soup is cozy enough for solo nights and hearty enough to serve guests. However you enjoy it, it’s guaranteed to warm hearts and bellies.

Expert Insight: The Science Behind EASY BAKED POTATO SOUP

Potatoes are naturally rich in resistant starch, which holds its shape even after cooking and helps provide creamy body to the soup without relying on heavy cream. This Easy Baked Potato Soup takes advantage of that starch, balancing comforting creaminess with a lighter finish that doesn’t weigh you down.

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How I Perfected My Easy Baked Potato Soup

This easy baked potato soup recipe took more than a few trial runs to perfect. I discovered that the potatoes need a little patience to fully soften and create a creamy texture rushing the simmering just doesn’t do them justice. I also experimented with different thickeners, eventually finding that a roux followed by mashing the potatoes gave the coziest finish. Now, every spoonful tells the story of all those little experiments and a whole lot of love.

FAQs ( Easy Baked Potato Soup )

Pinterest-ready hero image for Easy Baked Potato Soup showcasing a bowl topped with bacon and cheese

Conclusion

Easy Baked Potato Soup comes together in about 30 minutes and delivers creamy, comforting warmth with every spoonful. It’s simple enough for busy weeknights and cozy enough to feel like a homemade hug smooth, hearty, and packed with feel-good flavor. You’ll want to return to this recipe again and again.

Feel free to personalize it! Swap in gouda, try smoked paprika, or garnish with chives it’s flexible and forgiving. Leftovers hold up great in the fridge for a few days. Reheat slowly and stir often to maintain that luscious texture. Bonus tip: toast some crusty bread in leftover bacon grease for the ultimate pairing smoky, crispy, and utterly irresistible.

Have you tried this recipeor added your own nostalgic twist? I’d love to hear about it! Leave a comment with your story, share a photo, and help pass along this cozy soup to anyone in need of a little kitchen comfort. Sometimes, a bowl of soup really can brighten someone’s day.

EASY BAKED POTATO SOUP centered hero view, clean and uncluttered

Yesica Andrews

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Calories: 520

Ingredients Method Notes

Ingredients

6 strips bacon
1/2 medium onion chopped
4 large Russet potatoes diced
1/4 cup flour
4 cups whole milk
1 cup chicken broth
1 clove garlic minced
3/4 cup grated cheddar cheese or more to taste
Chopped scallions to taste
3/4 cup sour cream or more to taste
Salt & pepper to taste

Method

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.