One-Pot Baked Potato Soup (No Roux Needed)
This one-pot baked potato soup delivers all the loaded-baked-potato flavor you want, without any complicated steps.
The potatoes thicken the broth on their own, so you only need a splash of milk and a spoonful of sour cream at the end to make it silky.
Why This Baked Potato Soup Works
Yukon Gold potatoes break down just enough to create a velvety base while keeping some chunks for texture.
The onion and garlic get sautéed in bacon fat, building a deep savory backbone that tastes like a baked potato skin. Topping it with crispy bacon, sharp cheddar, and green onions turns a simple soup into a meal that feels special, but it comes together in well under an hour.
Ingredients
- 4 slices thick-cut bacon: adds smoky flavor and a crispy topping
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, cut into 1-inch cubes (skin on): their waxy texture makes the creamiest body
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk: for richness without heaviness
- 1/2 cup sour cream: stirred in at the end for a little tang
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese: for serving
- 4 green onions, sliced thin: for garnish
Variations / Substitutions
- Vegetarian: omit the bacon and sauté the onion in 2 tablespoons of unsalted butter. Top with smoked cheddar or a handful of crispy fried onions.
- Dairy-free: use a mild plant-based milk, unsweetened plain yogurt instead of sour cream, and a good melting dairy-free cheese.
- Different potatoes: russets work too, but you may want to blend a little more of the soup to keep the texture silky.
- Add greens: stir in a handful of chopped kale or spinach with the milk for a heartier bowl. For another cozy weeknight soup, try our Creamy Tomato Basil Soup.
Stovetop Beef Tips and Gravy is a great main dish to serve alongside this soup.
How to Make Baked Potato Soup
Step 1: Cook the Bacon and Aromatics
In a large pot or Dutch oven over medium heat, cook the 4 slices of bacon until crisp, about 5 minutes, turning once. Transfer them to a paper towel-lined plate, leaving the rendered fat in the pot. Crumble the bacon once it is cool enough to handle.
Add the diced onion to the hot fat and cook for 4 to 5 minutes, stirring often, until it turns soft and translucent. Stir in the minced garlic and cook 30 seconds more, just until you smell it.
Step 2: Simmer the Potatoes
Add the cubed potatoes and 4 cups of broth to the pot. Raise the heat to high and bring everything to a boil, then reduce the heat so the liquid bubbles gently. Simmer for 15 to 18 minutes. The potatoes are done when you can slide a fork through a cube with almost no resistance.
The broth will look thin at first, but the potato starch releases and starts to thicken it naturally. Taste the cooking liquid and add a small pinch of salt now, the bacon and broth already bring saltiness, so go light.
Step 3: Blend for Creaminess
Remove the pot from the heat. Using an immersion blender, blend roughly half the soup right in the pot. You want to leave plenty of potato chunks intact for texture. If you only have a standard blender, let the soup cool slightly, then blend 2 cups and return it to the pot.
Right away the soup turns creamy and thick. If it feels too thick, stir in a splash of extra broth or water to loosen it.
Step 4: Stir in the Milk and Sour Cream
Return the pot to low heat. Pour in the 1 cup of whole milk and add the 1/2 cup of sour cream. Stir until everything is fully combined and warmed through, 2 to 3 minutes. Keep the heat low enough that the soup never boils, or the dairy can separate and turn grainy.
The soup will be pale and velvety now. It should coat the back of a spoon without running off.
Step 5: Load On the Toppings and Serve
Ladle the hot soup into bowls. Top each one with a generous handful of shredded cheddar, a spoonful of the crumbled bacon, and a scattering of sliced green onions. Add a dollop of extra sour cream if you like.
Serve right away while the cheese melts into the soup. The salt from the bacon, the sharp cheddar, and the fresh bite of green onion make every spoonful taste like a loaded baked potato.
A Few Tips Before You Start
- Yukon Golds are the best choice here because they stay creamy and never turn gluey, even if you blend a little extra.
- If you want extra smokiness without more bacon, stir a pinch of smoked paprika into the pot with the garlic.
- The blending step is what replaces a roux, so do not skip it. Partially blending releases enough starch to thicken the soup without flour.
- For a super smooth soup, you can blend all of it, then stir in a small handful of chopped cooked potato at the end for a little chunk.
Storing Leftover Soup
Refrigerate the soup in an airtight container for up to 4 days. Reheat it gently on the stovetop over low heat, adding a splash of milk if it has thickened too much. The dairy can separate if frozen, so if you plan to freeze part of the batch, do it before adding the milk and sour cream. Stir them in after thawing and reheating.
What to Serve with Baked Potato Soup
A simple arugula salad with a lemon vinaigrette cuts right through the soup’s richness. A crusty sourdough or a warm baguette is perfect for dipping and dragging up the last bits. Roasted broccoli or green beans make a fresh, speedy side that feels like a full dinner.
Frequently Asked Questions
Do I have to peel the potatoes?
No. Leaving the skins on gives the soup a little more flavor and a rustic texture. If you prefer a completely smooth soup, you can peel them, but you will lose some of that baked potato character.
My soup turned out gluey. What went wrong?
This can happen if you use a very starchy potato like a russet and over-blend the whole pot. Stick with Yukon Golds and blend only about half the soup for a creamy but not gummy result.
Can I make this in a slow cooker?
Yes. Combine everything except the milk, sour cream, and toppings in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender. Blend half the soup, then stir in the milk and sour cream right before serving.
Baked Potato Soup Recipe
Ingredients
Method
- Cook the bacon in a large pot over medium heat until crisp, about 5 minutes, then remove and crumble. Sauté the onion in the bacon fat until soft, then add the garlic and cook 30 seconds more.
- Add the potatoes and broth, bring to a boil, then simmer for 15 to 18 minutes until fork-tender.
- Remove from heat and blend about half the soup with an immersion blender, leaving chunks.
- Return to low heat, stir in the milk and sour cream, and warm through for 2 to 3 minutes without boiling.
- Ladle into bowls and top with cheddar, crumbled bacon, and green onions. Serve hot.
Notes
