Baked Potato Soup

Love loaded baked potatoes? Then you’ll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar. This potato soup is a crowd pleaser.

Baked Potato Soup

Here’s a classic soup that’s perfect for potato lovers—baked potato soup!

This isn’t your ordinary potato soup. This soup is made with mashed up baked potatoes, onion, celery, and stock, puréed and then topped with classic baked potato toppings like crumbled crispy bacon, grated cheddar cheese, sour cream, and chives. It’s truly a loaded baked potato soup.

This soup is also a great way to use up leftover baked potatoes.

Dad-Approved Potato Soup

My father, being the potato-craving German he is and therefore completely biased, raved about this potato soup. Of course he did. How could he not? It’s a baked potato, with all the toppings, in soup form.

If you are careful about how you cut and scoop out the potato stuffing, you can even save the skins for the perfect game day snack—baked potato skins.

The Best Potatoes for this Soup

Use Russet potatoes to make this soup since they mash more easily into a purée. Red potatoes and Yukon golds are less starchy and don’t break down as easily in a soup.

How to Make a Thicker, Heartier Soup

It’s easier to thin out a thick soup than thicken up a thin soup! So if you’re a fan of thick, hearty soups, start out with only adding four cups of chicken stock. After puréeing and mashing, add as much additional broth as needed to reach the consistency you want.

How to Store and Reheat Potato Soup

This soup will keep for about five days, and reheats well either in the microwave or over low heat on the stovetop. If you’re heating it in the microwave, reheat in 1-minute intervals, stirring between each, to avoid hot spots in your soup (which tend to burst and get soup all over your microwave!).

Potato soups generally don’t tend to freeze very well — the texture tends to become watery upon reheating — so plan on eating this up the week you make it!

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