This Baked Potato Soup Recipe is the ultimate quick and easy soup recipe! Made with tender potatoes and a rich and creamy broth, this potato soup comes together in under 30 minutes using humble ingredients.
Top this Potato Soup with crumbled baked bacon, green onions, and shredded cheese, and enjoy loaded baked potatoes in soup form!
I loved potatoes in any way shape or form. They are an affordable ingredient that can be prepared in endless ways! From Instant Pot Baked Potatoes to Crockpot Mashed Potatoes to Baked Fries to this Potato Soup, when prepared correctly potatoes are absolutely delicious.
And this recipe for Baked Potato Soup is the ultimate comfort food recipe. While made with humble ingredients, this potato soup is creamy, hearty, and surprisingly full of flavor. It is one of my favorite recipes to make when the temps drop and I need fast comfort food.
Why You Will Love This Soup
- Quick & Easy Recipe. Made in just 30 minutes, using only one pot, this hearty potato soup always hits the spot.
- Creamy, Yet Light. While this recipe for Baked Potato Soup is creamy and decadent tasting, it happens to be much lower in fat and calories than most potato soup recipes.
- Inexpensive. Made with potatoes, broth, milk, and a few other basic staples, potato soup is an affordable, yet filling recipe.
Ingredients for Potato Soup
- Potatoes: I prefer russet potatoes for potato soup, as their starch content will help to thicken up the soup and give it a creamy consistency. Yukon Gold potatoes work as well.
- Onions and Carrots: I dice the onions and carrots really finely, nearly the size of rice grains. This flavors the soup well, but because the carrots and onions are so small, they don't need to be sauteed first. Not to mention, picky eaters don't mind them as much!
- Vinegar: Do not omit the vinegar in this soup or substitute white vinegar for another vinegar. That is the MAGIC ingredient in this soup. It adds flavor and helps preserve the texture of the potatoes.
- Broth: Use either low-sodium store-bought or homemade vegetable broth, homemade chicken stock, or Instant Pot chicken stock for this recipe.
- Flour: Flour will help to thicken up the soup. If you need this potato soup to be gluten-free, use a 1:1 gluten-free flour mix.
- Milk: Any fat percentage of milk works well. While I don't find it necessary, you can use half and half or cream in place of the milk for a REALLY creamy finish.
How To Make Baked Potato Soup
- Wash and peel the potatoes and cut them into 1-inch cubes.
- Combine the potatoes, onions, carrots, broth, and vinegar in a large stock pan and give it a stir to combine.
- Bring the soup to a rolling boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes, or until potatoes are fork-tender.
- In a small mixing bowl or measuring cup, whisk together the milk with flour until well combined.
- Whisk in the milk mixture to the soup.
- Turn the heat up to medium-high and cook until the soup has thickened slightly, stirring constantly.
- Dish the potato soup out into bowls and serve with shredded cheese, crispy bacon, and chives, as desired.
Storage
If you happen to have leftover potato soup, allow it to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For reheating, you can reheat individual servings in heat-safe bowls in the microwave, or for multiple servings, heat in a saucepan over low heat. You may need to add in a bit of broth to thin the soup, as it can thicken as it sits.
More Homemade Soup Recipes
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If you gave this Loaded Baked Potato Soup a try, I would love for you to leave a comment and review below.
Loaded Baked Potato Soup
Ingredients
- 4 cups russet potatoes peeled, cut into 1-inch cubes
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1 tablespoon very finely minced carrots
- 1 tablespoon very finely minced onions
- 1 cup milk
- 1 tablespoon flour
- For serving: shredded sharp cheddar cheese and bacon I use about 2 ounces shredded cheese and 4 strips cooked bacon
Instructions
- Combine the potatoes, broth, vinegar, salt, carrots, and onions in a large stock pan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
- In a small mixing bowl or measuring cup, whisk together the milk with flour until well combined.
- Uncover the soup and slowly whisk in the milk mixture. Return the heat to medium-high and cook the soup, stirring constantly for about 3-5 minutes, or until slightly thickened and creamy.
- Serve with shredded cheese and bacon crumbles as desired.
Notes
Nutrition
This recipe was originally shared in 2018 and updated in 2022 with a new video and photos.
Alice @ Hip Foodie Mom
We love baked potato soup!!!!! My daughter's fave!
Kristen Chidsey
Then this is the soup for you!
Megan @ MegUnprocessed.com
I love an easy soup and this one looks great! I'm gonna make this, but sub the milk for almond milk.
Kristen Chidsey
Let me know how that turns out Megan 🙂
nicole @ I am a Honey Bee
this looks so good and filling
Kristen Chidsey
It is 🙂
Mikki
I added 1/2 stick of butter and a dash of pepper - its delicious!
Kristen Chidsey
So glad you enjoyed it 🙂
Christine | Mid-Life Croissant
It's easy to see why this is a longtime favorite and these pictures are really stunning! Just want you to know when you say "crumbled bacon as desired" I hear "all the crumbled bacon in the land." Thanks for bringing this yummy soup to Saucy Saturdays.
Michelle @ The Complete Savorist
I love that this is chunky and not all smoothed out like most potato soups. Winner!!!!
Kristen Chidsey
Michelle, I am totally with you--chunky soups are so much better than smooth.
allie @ Through Her Looking Glass
Gorgeous soup Kristen. I love using potatoes as a staple in soups. They go a long way, are filling and nutritious. This looks like a soup we'd all love to dip our spoon into! Sorry to hear of the loss of your friend, trust she is in a better place now with no more pain.
Kristen Chidsey
Thank you Allie, my friend is in a much better place 🙂
Sarah Walker Caron (Sarah's Cucina Bella)
Sometimes the most special recipes are the ones that carry memories like this -- regardless of how simple or complicated they are. Thanks for sharing this special recipe. Looks delicious.
Kristen Chidsey
Isn't that the truth--memories often make simple food spectacular!!
Joy @ Joy Love Food
I love quick and easy soups like this, it sounds delicious, perfect for this cold winter weather we're having right now!
Kristen Chidsey
Joy--this soup is perfect for cold weather!!
Jade @ Jonesin' For Taste
I make a really creamy version of a potato and bacon soup but I like the idea of this one to add lighter variation the routine.
Kristen Chidsey
This is definetly a lighter version--but I have a feeling you will love it just as much 🙂