If you’re looking for ultimate comfort in a bowl, you’re going to love this Baked Potato Soup (Stovetop and Crock Pot) Recipe. It’s creamy, cheesy, and packed with hearty potatoes and crispy bacon — all the goodness of a loaded baked potato without the effort of baking one! Whether you’re cozying up for a chill evening or need a crowd-pleasing meal, this soup is pure, delicious happiness.
Why You Should Make This Recipe
Incredibly comforting: The creamy texture and savory flavors warm you right up on any chilly day.
Flexible cooking options: Whether you prefer stovetop cooking or the ease of a crock pot, this recipe works beautifully either way.
Simple, wholesome ingredients: Made with basics like potatoes, cheese, and bacon, nothing complicated—just pure deliciousness.
Perfect for gatherings: It’s rich and filling enough to satisfy a crowd, making it great for family dinners or potlucks.
Ingredients & Substitutions
This Baked Potato Soup (Stovetop and Crock Pot) Recipe is all about keeping things straightforward but flavorful. Each ingredient plays a crucial role: potatoes provide hearty creaminess, bacon adds irresistible crunch and smokiness, cheese brings the perfect sharpness, and onions and garlic deepen the savory base. You’ll love how easy these simple elements come together into a soul-satisfying soup.
- Bacon: Use thick-cut for extra crispy texture or turkey bacon for a leaner option.
- Russet potatoes: They’re ideal for mashing and soup because of their fluffy insides; red potatoes can be used but may produce a denser texture.
- Half & half: Keeps the soup creamy without being too heavy; swap with whole milk and a bit of cream if you prefer.
- Sharp cheddar cheese: Provides depth of flavor; you can switch to smoked gouda or Monterey Jack for a twist.
- Chicken broth: Adds savory background; vegetable broth works great for a vegetarian base.
- Scallions and sour cream: Classic garnishes that brighten the rich soup, but you can use chives or Greek yogurt instead.
How to Make Baked Potato Soup (Stovetop and Crock Pot) Recipe
Step 1: Crisp the Bacon
Start by setting your saucepot over medium heat and tossing in the chopped bacon. Give it a little stir and brown it until it’s wonderfully crispy—this takes about 5 minutes. Crispy bacon bits are what make this soup sing, so don’t rush this step! Scoop out the bacon and save it for topping later while leaving just a tablespoon of that bacon grease in the pot for flavor.
Step 2: Sauté Onion and Garlic
Next, toss the chopped onions and minced garlic into the pot. Sauté them gently for 2 to 4 minutes until soft and fragrant. This builds a savory base layer that forms the heart of the soup’s flavor, making every spoonful satisfying.
Step 3: Cook the Potatoes
Wash and cube those russet potatoes (skin on — it adds texture and nutrients!) into approximately ¾-inch pieces. Add them to the pot with the onions and garlic, then pour in your chicken broth. Cover and simmer for 20 minutes until the potatoes become fork-tender but not falling apart.
Step 4: Thicken and Flavor the Soup
Whisk the half & half with cornstarch until smooth and combined, then stir that mixture into the pot. Use a potato masher to mash about half the potatoes right in the pot—this creates a creamy yet chunky texture that’s just right. Add half the shredded cheddar and some scallions, stirring gently. Let it simmer a few minutes for the cheese to melt and the soup to thicken beautifully.
Step 5: Serve with All the Toppings
Give your soup a final taste test and season with salt and pepper to suit your mood. Ladle it into bowls and shower with crispy bacon bits, extra shredded cheddar, sour cream, and the remaining scallions. Dive in and savor every warm, cheesy spoonful!
How to Serve Baked Potato Soup (Stovetop and Crock Pot) Recipe
Garnishes
For that picture-perfect presentation (and delicious bite!), garnish with crispy bacon crumbles, a dollop of sour cream, a sprinkle of sharp cheddar cheese, and fresh scallions or chives. These toppings add color, crunch, and freshness that make each spoonful that much better.
Side Dishes
This soup pairs wonderfully with a simple green salad tossed in vinaigrette or some warm, crusty bread to soak up every creamy drop. For a heartier meal, garlic breadsticks or a side of roasted veggies make lovely companions that balance the richness beautifully.
Creative Ways to Present
Serve this soup in rustic bread bowls for a fun, hearty presentation. You can also layer bowls with the soup base and toppings separately so guests can choose their favorites. Or try a colorful array of toppings in small ramekins for a delightful “build-your-own” baked potato soup experience!
Make Ahead and Storage
Storing Leftovers
Simply place any leftover baked potato soup in an airtight container and refrigerate for up to 4 days. The flavors meld beautifully overnight, so leftovers can taste even better than the first day!
Freezing
This soup freezes well for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe bag or container. Lay bags flat to save space and thaw overnight in the fridge when you’re ready to enjoy.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also zap it in the microwave, topped with your favorite garnishes to brighten and freshen up the flavors.
FAQs
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Can I make this soup vegetarian?
Absolutely! Simply leave out the bacon and swap chicken broth for vegetable broth. You can also add roasted mushrooms or smoked paprika to replicate smoky flavors.
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What if I don’t have half & half on hand?
You can substitute half & half by mixing equal parts whole milk and heavy cream, or use full-fat milk with a tablespoon of flour or cornstarch to help thicken the soup.
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How can I make this recipe in a crock pot?
The recipe includes an easy crock pot method, where you brown the bacon and sauté the onions and garlic first, then combine everything in your slow cooker. Cook on high for 3-4 hours or low for 7-9 hours before mashing and adding cheese and scallions.
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Can I use a blender to make the soup creamier?
Certainly! After the potatoes are cooked, blend half or all of the soup in a blender until smooth, then return it to the pot to add cheese and seasonings. Just be careful blending hot liquids and do it in batches if needed.
Final Thoughts
This Baked Potato Soup (Stovetop and Crock Pot) Recipe is one of those cozy dishes that feels like a warm hug in a bowl. It’s approachable, packed with flavor, and perfect for any season when you need a little extra comfort. Give it a try and watch how quickly it becomes a beloved favorite in your recipe rotation — trust me, your family and friends will thank you!
Print
Baked Potato Soup (Stovetop and Crock Pot) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Baked Potato Soup recipe offers a rich and creamy texture with crispy bacon and sharp cheddar cheese. Made either on the stovetop or in a slow cooker, it features tender potato chunks, savory onions, and a luscious half & half base, perfect for a cozy meal.
Ingredients
Soup Base
- 8 ounces bacon, chopped
- 1 small onion, peeled and chopped
- 2–3 cloves garlic, minced
- 2 ½ pounds russet potatoes, washed and chopped into ¾ inch cubes with skins on
- 4 cups chicken broth
- 1 ½ cups half & half
- 2 tablespoons cornstarch
Toppings and Garnish
- 2 cups shredded sharp cheddar cheese, divided
- 2/3 cup chopped scallions, divided
- ½ cup sour cream
- Salt and pepper, to taste
Instructions
- Cook Bacon: Set a 6+ quart saucepot over medium heat. Add the chopped bacon and stir occasionally. Cook for approximately 5 minutes or until the bacon is browned and crispy. Remove the bacon from the pot and set aside for topping.
- Sauté Aromatics: Remove excess bacon grease, leaving about 1 tablespoon in the pot. Add the chopped onion and minced garlic. Sauté for 2 to 4 minutes until softened and fragrant, stirring occasionally.
- Cook Potatoes: Add the cubed potatoes to the pot with the sautéed onions and garlic. Pour in the chicken broth and stir. Cover the pot with a lid and let simmer for about 20 minutes, or until the potatoes are fork-tender.
- Prepare Thickening Mixture: While the potatoes cook, combine the half & half and cornstarch in a small bowl. Stir well until all cornstarch clumps are dissolved, creating a smooth slurry.
- Mash Potatoes and Add Dairy: When potatoes are tender, use a potato masher to mash about half of the potatoes right in the pot, leaving some chunks for texture. Stir in the half & half and cornstarch mixture, 1 cup of shredded cheddar cheese, and 1/3 cup chopped scallions.
- Simmer to Thicken: Continue to simmer the soup for 3 to 5 minutes, stirring occasionally until the soup thickens slightly. Taste and season with salt and pepper as needed.
- Serve: Ladle soup into bowls. Top each serving with crispy bacon bits, remaining shredded cheddar cheese, sour cream, and additional chopped scallions.
Notes
- For crock pot version: Cook bacon, onions, and garlic in a skillet, then transfer to a 6+ quart slow cooker along with potatoes, broth, and the half & half cornstarch mixture. Cook on HIGH 3-4 hours or LOW 7-9 hours. Mash potatoes halfway through and stir in cheese and scallions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or stovetop; add toppings before serving.
- Freeze cooled soup in a freezer-safe bag flat for up to 3 months.
