Can I use sweet potatoes instead of russet potatoes?

Yes, but expect a sweeter, thinner soup since sweet potatoes have less starch and higher moisture; you may need to simmer longer to thicken.

How do I prevent the soup from becoming gluey or gummy?

Avoid over-mashing the potatoes and do not over-stir after adding the milk; leave some small lumps for rustic texture.

Can I make this soup dairy-free?

Yes, substitute the butter with vegan butter or olive oil, use unsweetened almond or oat milk for the milk, and use a dairy-free sour cream and shredded cheddar.

Why did my soup curdle when I added the sour cream?

Sour cream curdles if added to a pot that is still boiling; always remove the soup from heat and let it cool slightly before stirring it in.

Can I freeze baked potato soup?

Freezing is not recommended because the dairy and potato starch separate, resulting in a grainy texture upon thawing. Store in the fridge instead.

Home / Recipes / american / Baked Potato Soup

americanEasynon vegetariannut freesoy free

Baked Potato Soup

RATING

4.4/5(148)

TASTE SCORE

8/10

A rich, creamy soup that tastes just like a loaded baked potato. Russet potatoes are baked until fluffy, then simmered with milk and butter into a velvety base. Topped with crispy bacon, sharp cheddar, and fresh chives, it's comfort food in a bowl that comes together with mostly hands-off baking time.

PREP

15m

COOK

30m

SERVES

1 CUP

411 cal

SERVINGS

METHOD · 7 STEPS

bake · ~61 min
Bake the potatoes.
1.Preheat oven to 400°F.
2.Pierce each scrubbed potato several times with a fork.
3.Place potatoes directly on oven rack and bake 60 minutes until fork-tender.
4.Remove from oven and let cool slightly until you can handle them.
TIPDon't wrap potatoes in foil — it steams them. Dry oven heat yields the fluffiest, driest flesh for soup.
fry · ~10 min
Cook the bacon until crisp.
1.Place bacon strips in a cold skillet and set over medium heat.
2.Cook 4-5 minutes per side until browned and crisp.
3.Transfer to paper towels to drain and cool.
4.Crumble bacon into small pieces and set aside.
TIPStarting the bacon in a cold pan renders the fat slowly for even crispness without burning.
saute · ~7 min
Sauté the onion.
1.Melt butter in a large pot over medium heat.
2.Add chopped onion and cook until soft and translucent, about 5 minutes.
3.Sprinkle flour over onions and stir constantly for 1 minute to cook the raw flour taste out.
TIPCooking the flour for a full minute ensures the soup won't taste pasty.
prep · ~3 min
Scoop the potato flesh.
1.Slice each baked potato in half lengthwise.
2.Scoop out the fluffy white flesh with a spoon into a bowl.
3.Discard the skins or reserve for another use.
simmer · ~12 min
Simmer the soup base.
1.Gradually whisk milk and water into the pot with the onion-flour mixture.
2.Add the scooped potato flesh and bring to a gentle simmer.
3.Cook 10-12 minutes, stirring occasionally, until thickened.
4.Mash the potatoes in the pot with a potato masher until mostly smooth with some small lumps remaining.
TIPLeave some potato chunks for texture — a perfectly smooth soup loses the baked-potato character.
mix · ~2 min
Finish the soup.
1.Remove pot from heat.
2.Stir in sour cream until fully incorporated.
3.Add salt and black pepper. Stir to combine.
4.Taste and adjust seasoning if needed.
TIPTake the pot off the heat before adding sour cream to prevent curdling.
assemble · ~1 min
Ladle into bowls and load up the toppings.
1.Ladle soup into four bowls.
2.Top each bowl with crumbled bacon, shredded cheddar, and chopped chives.
3.Add an extra crack of black pepper on top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Bake the potatoes directly on the oven rack, not wrapped in foil, for the driest, fluffiest interior.
2
Start the bacon in a cold pan so the fat renders gradually, giving you evenly crisp strips.
3
Cook the flour with the onions for a full minute to eliminate any raw, pasty taste from the soup base.
4
Leave a few small potato chunks when mashing — they mimic the texture of a loaded baked potato.
5
Always remove the pot from the heat before stirring in sour cream to prevent it from curdling.
6
For an even richer soup, substitute half the water with chicken or vegetable broth.
7
Cool and refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Omit the bacon and use smoked paprika or liquid smoke to impart a smoky flavor, making this soup fully vegetarian while keeping the classic loaded potato taste.

low fat