Ultimate Baked Potato Soup

Creamy, comforting, and loaded with flavor, the Ultimate Baked Potato Soup is everything you crave in a bowl. Made with perfectly baked russet potatoes, smoky bacon, sharp cheddar cheese, and a rich, velvety base, this soup delivers the hearty satisfaction of a loaded baked potato in every spoonful. It’s the perfect cold-weather comfort food—topped with green onions and a dollop of sour cream for that classic finish. Ideal for weeknight dinners or cozy gatherings.

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Main Ingredients

  • 3 pounds baking potatoes, scrubbed and pierced in several places (about 4 potatoes)
  • 1 Tablespoon butter
  • 1 1/2 cups finely chopped onions
  • 2 Tablespoons minced garlic
  • 1 can (14 1/2 ounce) chicken broth
  • 3 cups milk
  • 1 teaspoon salt1/4 teaspoon pepper
  • Toppings:
  • Shredded cheddar cheese
  • Crumbled, cooked bacon
  • Chopped green onion
  1. Bake potatoes at 400 degrees F. for 1 hour or until tender when pierced. Peel when cool enough to handle.

  2. Melt butter in dutch oven over medium low heat. Stir in onions and garlic, cover and cook 10 minutes just until tender. Add two of the peeled potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

  3. Cut remaining potatoes into small cubes. Add to soup and stir gently until heated through. Sprinkle each serving with the toppings of shredded cheddar cheese, cooked and crumbled bacon and green onion.