Baked Potato Soup : 10 Creamy Reasons to Make This Easy Fall Favorite

Nothing says comfort quite like a hot bowl of baked potato soup. It’s the kind of meal that warms your soul on chilly evenings and fills your kitchen with irresistible aromas. Rich, creamy, and loaded with flavor, this easy baked potato soup is a fall essential that belongs in every home cook’s recipe box. Whether you’re prepping for a weeknight dinner, feeding a crowd, or just craving something cozy, this is the soup you’ll keep coming back to.

What makes this soup even better? It’s a no-fuss recipe that comes together easily using simple pantry staples. And with options to lighten it up or add fun twists like Buffalo Chicken Dip flavors, this soup proves itself as one of the most versatile and satisfying fall soup recipes you can make.

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Why This Baked Potato Soup Recipe Works Every Time

This baked potato soup recipe hits the sweet spot between classic comfort and easy prep. You don’t need a culinary degree or hours of spare time—just basic ingredients, one big pot, and a craving for creamy goodness. Here’s why this is one of the best easy soup recipes around:

Ready in under an hour
No fancy ingredients—just wholesome, budget-friendly staples
Freezer-friendly for future meals
Can be made lighter without sacrificing flavor
Crowd-pleaser for family dinners or gatherings

If you enjoy cozy classics like this, check out the Cream Cheese Hashbrown Casserole from Lyndy’s Kitchen—it’s another fall favorite worth bookmarking.

Ingredients You’ll Need for Easy Baked Potato Soup

This recipe uses real, baked potatoes for that authentic, hearty flavor. Here’s what you’ll need:

4 large russet potatoes, baked and peeled
1 small yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups whole milk or half-and-half
1 cup sour cream
1 ½ cups shredded sharp cheddar cheese
Salt and pepper to taste
Optional toppings: cooked bacon, green onions, more cheese, chives

This recipe keeps things classic, but you can easily adapt it to suit your preferences.

Tools and Equipment for Homemade Potato Soup

Cutting board and sharp knife
Large stockpot or Dutch oven
Wooden spoon or heatproof spatula
Measuring cups and spoons
Potato masher or immersion blender
Ladle for serving

Pro tip: An immersion blender gives you control over texture. Prefer it chunky? Just mash lightly.

Step-by-Step Guide: How to Make Baked Potato Soup at Home

Step 1: Bake the Potatoes
Preheat your oven to 400°F. Scrub the potatoes and pierce them with a fork. Bake directly on the oven rack for about 45–50 minutes, or until fork-tender. Let them cool slightly, peel, and roughly mash.

Step 2: Sauté the Base
In a large pot over medium heat, melt butter and sauté diced onion until translucent (about 4 minutes). Add minced garlic and cook for another 30 seconds.

Step 3: Make a Roux
Sprinkle in the flour and stir constantly for 1–2 minutes until golden and thick. Slowly whisk in the chicken broth, ensuring no lumps remain.

Step 4: Add Milk and Potatoes
Stir in the milk and mashed potatoes. Let it simmer gently, stirring occasionally. The soup will thicken as the potatoes break down.

Step 5: Add Cheese and Sour Cream
Lower the heat. Stir in the cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.

Step 6: Serve Hot
Ladle into bowls and top with crispy bacon, green onions, and extra cheese.

This step-by-step method creates a perfectly creamy, flavor-packed soup that satisfies every time.

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How to Bake Potatoes for Soup: Pro Tips for Flavor and Texture

Using real baked potatoes gives your soup a deeper flavor than boiled ones. Here are tips for the best texture:

Don’t wrap in foil—let the skins crisp
Choose russet potatoes—they break down nicely in soup
Bake in advance for faster prep
Don’t over-mash—leave some chunks for texture

You can also make a double batch of baked potatoes to repurpose in Breakfast Casserole dishes.

Make It Lighter: Healthy Dinner Recipes with Potato Soup

Want to enjoy this soup without the guilt? Try these healthy swaps:

Use low-fat milk or unsweetened almond milk
Swap sour cream for plain Greek yogurt
Skip the bacon and load up on veggies
Use less cheese and stir in steamed cauliflower for body

This makes a lighter version that still satisfies, fitting well into your collection of healthy dinner recipes.

Creative Add-Ins: From Bacon to Buffalo Chicken Dip Flavors

While the classic version is always a winner, you can take this soup in new directions with easy add-ins:

Buffalo twist: Add shredded rotisserie chicken and a splash of buffalo sauce
Broccoli cheddar remix: Add steamed broccoli and extra cheese
Loaded baked potato: Top with sour cream, bacon, and chives
Spicy kick: Stir in diced jalapeños or hot sauce

These variations transform it into a whole new meal—like turning your favorite Buffalo Chicken Dip into a bowl of comfort.

Easy Soup Recipes for Fall: Why This One Stands Out

Among all easy soups to make this fall, baked potato soup stands tall because it’s:

Budget-friendly
Ultra customizable
Kid-approved
Make-ahead and freezer-safe
Comforting but not overly heavy

It also pairs well with sides like cornbread, crackers, or a crusty roll. Try Butter Swim Biscuits for the ultimate dipping companion.

Serving Suggestions: Pairings and Side Ideas

Want to make this a full meal? Here are great serving options:

Classic green salad
Toasted garlic bread
Roasted Brussels sprouts
Grilled cheese sandwiches
Mini meatloaf sliders

And of course, for brunch-style menus, serve alongside a Breakfast Enchilada Casserole.

Storage Tips: How to Keep Potato Soup Fresh and Tasty

Once cooled, store your soup in an airtight container in the fridge. It will keep well for 3–4 days.

To keep flavors fresh:

Don’t store with toppings—add fresh each time
Stir before reheating
Add a splash of milk to re-loosen the texture

It’s best to store in glass containers to prevent staining and preserve flavor.

Freezing and Reheating Potato Soup the Right Way

Yes, you can freeze baked potato soup—but with care.

Let it cool completely
Portion into freezer-safe containers, leaving room for expansion
Label and freeze for up to 2 months
Thaw in the fridge overnight
Reheat slowly on the stovetop and stir well

Note: The texture may be slightly grainier due to dairy, but it still tastes fantastic.

Common Mistakes to Avoid in Baked Potato Soup Recipes

Skipping the roux—your soup will lack creaminess
Adding cheese too quickly—melt it off the heat
Over-blending—can turn gluey if potatoes are over-processed
Not seasoning properly—taste as you go

With a little attention to detail, your soup will be velvety and flavorful every time.

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FAQs About Baked Potato Soup

Can I use leftover mashed potatoes?
Yes, but the soup may be slightly thicker. Adjust with extra broth or milk.

Can I make it in a slow cooker?
Absolutely. Sauté the onion and garlic first, then transfer everything (except cheese and sour cream) to a slow cooker. Cook on low for 6–7 hours. Stir in cheese and sour cream at the end.

Can I add meat?
Sure! Bacon, shredded chicken, or ham are all great choices.

What are the best potatoes to use?
Russets work best for their starchy, fluffy texture.

Can I use vegetable broth?
Yes, if you prefer a vegetarian version.

More Easy Soups and Fall Recipes You’ll Love

Looking for more cozy meal ideas? Here are some perfect pairings:

Crockpot Chicken Spaghetti – Hearty and family-friendly
Sweet Potato Crumble – Perfect sweet finish
Oatmeal Bars – Great for breakfast or snacks
Cherry Clafoutis – Light and classic dessert to follow

These recipes round out your fall table beautifully.

Conclusion: Make This Cozy Baked Potato Soup Tonight

If you’ve been searching for the ultimate baked potato soup recipe, this is it. Creamy, hearty, and endlessly customizable, it’s the kind of dish you’ll crave all season long. Whether you’re serving it for dinner, freezing for later, or adding your own twist, it’s a comfort food that delivers every time.

Don’t forget to explore more comforting favorites in the Dinner category at Lyndy’s Kitchen—and be sure to share this recipe and subscribe for weekly kitchen inspiration.

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