Name: Baked Potato Soup for Chilly Evenings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes; 6 slices bacon; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 ½ cups whole milk; ½ cup sour cream; 1 ½ cups shredded sharp cheddar cheese; 2 tablespoons unsalted butter; Salt and black pepper, to taste; 2 green onions, sliced (for garnish)

Hey y'all! When the weather turns brisk and the evenings get chilly, there's nothing quite like wrapping your hands around a steaming bowl of creamy, loaded baked potato soup. This comforting recipe is a hug in a bowl—hearty enough for family gatherings, weeknight dinners, or whenever you crave something warm and satisfying. Let's get cooking and make your next cozy evening unforgettable!

Why You'll Love This Baked Potato Soup for Chilly Evenings

Hearty, rich, and creamy—perfect for those cold nights.
Easy to customize with your favorite toppings and extras.
Family-friendly flavors everyone will love, from kids to adults.
Quick prep—dinner on the table in under 45 minutes!
Great for leftovers and meal prep—tastes even better the next day.

Ingredients for Baked Potato Soup for Chilly Evenings

4 large russet potatoes (about 2 pounds), baked or microwaved, cooled and chopped
4 slices thick-cut bacon, chopped
1 small yellow onion, diced
3 cloves garlic, minced
¼ cup unsalted butter
¼ cup all-purpose flour
4 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese, plus extra for topping
½ cup sour cream, plus extra for serving
¼ cup chopped fresh chives or green onions
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper

Step-by-Step Directions: Baked Potato Soup for Chilly Evenings

Step 1: Cook the Bacon

In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot.

Step 2: Sauté Onion and Garlic

Add diced onion and cook in the bacon fat until translucent, about 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

Step 3: Make the Roux

Add butter to the pot and melt fully. Sprinkle in the flour, stirring constantly for 2–3 minutes to cook out the raw flour taste and form a roux.

Step 4: Add Liquids and Potatoes

Slowly pour in chicken broth, whisking to combine. Add milk, heavy cream, salt, and pepper. Stir in the chopped baked potatoes, letting some retain their chunks for a rustic texture while mashing a little for creaminess.

Step 5: Simmer the Soup

Bring to a gentle simmer (do not boil) over medium-low heat. Cook for 15–18 minutes, stirring occasionally, until thickened and potatoes are super tender.

Step 6: Finish and Serve

Reduce heat to low and stir in shredded cheddar cheese and sour cream until smooth and melted. Taste and adjust seasoning. Ladle into bowls, and top with crispy bacon, more cheese, a dollop of sour cream, and chives or green onions.

Notes: Making the Perfect Baked Potato Soup for Chilly Evenings

For extra flavor, bake potatoes in advance and let them cool completely for fluffier soup texture.
If you need a gluten-free version, swap the flour with certified gluten-free flour.
This soup base is easily doubled for a crowd—just use a larger Dutch oven.

Variations: Switch Up Your Baked Potato Soup for Chilly Evenings

Vegetarian: Omit bacon and use vegetable broth for a meat-free version.
Loaded Tex-Mex: Add chopped jalapeños, smoked paprika, and top with avocado.
Lighter Option: Use low-fat milk and swap cream for Greek yogurt.

Required Equipment for Baked Potato Soup for Chilly Evenings

Large Dutch oven or heavy soup pot
Sharp chef’s knife
Cutting board
Ladle
Whisk

Storage and Shelf Life for Baked Potato Soup

Let soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth if too thick. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge and reheat, stirring well. Note: Dairy-based soups may separate slightly when frozen—whisk to recombine for best results (more soup freezing tips).

Serving and Pairings for Baked Potato Soup for Chilly Evenings

Serve with crusty sourdough bread or garlic toast for dunking.
Pair with a crisp green salad dressed in a tangy vinaigrette.
Top each bowl with extra shredded cheese, chives, and cracked black pepper for restaurant-style flair.

Pro Tips for the Best Baked Potato Soup for Chilly Evenings

Use russet potatoes for the fluffiest texture—they result in a naturally creamy base (how to bake potatoes perfectly).
Don’t boil the soup after adding dairy; gentle simmering prevents curdling.
Mash half the potatoes and leave the rest chunky for a rustic, satisfying bite.

FAQ: Baked Potato Soup for Chilly Evenings

Can I use leftover baked potatoes?: Absolutely! This recipe is ideal for using up leftover baked potatoes—just peel and chop them up.
Is it possible to make Baked Potato Soup ahead of time?: Yes, make it up to 2 days in advance and gently reheat, stirring occasionally for creamy results.
Can I freeze Baked Potato Soup?: Yes, but texture may change slightly due to the dairy. Thaw slowly and stir well when reheating.

Total time: 40 minutes (Prep: 10 minutes, Cook: 30 minutes)

Baked Potato Soup for Chilly Evenings