Made with smoked baked potatoes and classic toppings like crumbled bacon, shredded cheddar, and sour cream, this Smoked Baked Potato Soup is pure comfort in a bowl.
Smoked Baked Potato Soup
This Smoked Baked Potato Soup combines smoky baked potatoes, crispy bacon, melty cheddar, and cool sour cream for a rich, hearty bowl. Creamy and satisfying, it’s easy to customize with extra toppings and the potato skins add a lovely textural contrast. It’s ideal for chilly nights, game days, or whenever you want a comforting, filling meal.
Ingredients for Baked Potato Soup
You can use any baked potatoes, but smoked baked potatoes add a depth of flavor you won’t get from the oven alone.
- 2 pounds baked potatoes
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup chicken stock
- 4 cups whole milk
- ½ cup heavy cream
- Beef rub or salt and pepper, to taste
- ½ cup green onions, thinly sliced
- ½ pound bacon, crumbled (reserve half for topping)
- 2 cups sharp cheddar, shredded (reserve half for topping)
- 8 ounces sour cream
How to Make Baked Potato Soup
Follow these steps to make a creamy, flavorful baked potato soup:
- Bake the potatoes. Use smoked baked potatoes for extra flavor, or bake them however you prefer. Let them cool slightly before handling.
- Make the roux. In a large, heavy-bottomed pot over medium heat, melt the butter. Whisk in the flour and cook 2–3 minutes, stirring constantly, until it turns light golden and smells nutty.
- Add liquids and seasonings. Slowly whisk in the chicken stock to prevent lumps, then add the milk. Season with beef rub or salt and pepper and whisk until the mixture is smooth and beginning to thicken.
- Add the potatoes. Slice the cooled potatoes in half, scoop most of the fluffy insides into the pot, and leave a few chunks for texture. If you like, chop and add some potato skins for extra chew and smoky flavor.
- Stir in cheese and bacon. Remove the pot from heat and stir in the sour cream, half the shredded cheddar, and half the crumbled bacon so they melt into the soup.
- Heat through and finish. Return the pot to low heat and gently warm the soup without boiling. Stir in the heavy cream during the final minutes for extra richness.
- Serve with toppings. Ladle into bowls and top with remaining cheddar, the reserved bacon, green onions, and extra sour cream. Let everyone customize their bowl.
Susie’s Baked Potato Soup Pro Tips
These tips will help you get the best texture and flavor:
- Keep the skins. Potato skins add a satisfying texture and hold smoky flavor when using smoked potatoes.
- Watch the heat after adding dairy. Once you add sour cream, cheese, or heavy cream, keep the heat low to avoid separating or grainy texture.
- Offer plenty of toppings. Set out extra bacon, cheese, sour cream, and green onions so everyone can build a perfect bowl. Add diced jalapeños or a pinch of cayenne if you want heat.
Storage and Shelf Life
Allow leftover soup to cool, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently over low heat, stirring occasionally, and avoid boiling to preserve the creamy texture.
More Simple Soup Recipes
If you love this soup, try other comforting recipes to rotate through your meal plan.
Everything Else
French Onion Soup
Chicken
Smoked Chicken Noodle Soup
Sides
Smoked Tomato Soup with Basil Cream
Soups & Chilis
Chicken Tortilla Soup
Find more soup recipes and hundreds of other BBQ dishes in the recipe library on the site or in the Hey Grill Hey app for meal planning and grocery lists.
Easy Baked Potato Soup Recipe
Below is the full recipe so you can make this Smoked Baked Potato Soup at home. If you try it, leave a review and let me know how it turned out.
Smoked Baked Potato Soup
Ingredients
- 2 pounds baked potatoes
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup chicken stock
- 4 cups whole milk
- ½ cup heavy cream
- Beef rub or salt and pepper, to taste
- ½ cup green onions, thinly sliced
- ½ pound bacon, crumbled
- 2 cups sharp cheddar, shredded
- 8 ounces sour cream
Instructions
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Bake the potatoes. Use smoked potatoes if you can, or bake them as you prefer. Let cool slightly before scooping.
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Make the roux. In a large pot over medium heat, melt butter. Whisk in flour and cook 2–3 minutes, stirring constantly.
-
Add liquids and seasonings. Whisk in chicken stock, then milk. Season with beef rub or salt and pepper and whisk until smooth and starting to thicken.
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Add the potatoes. Cut cooled potatoes in half and scoop most of the insides into the pot, leaving some chunks for texture. Add chopped skins if desired.
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Stir in cheese and bacon. Remove from heat and mix in sour cream, half the cheddar, and half the bacon until combined.
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Heat through and finish. Warm gently over low heat without boiling. Stir in heavy cream near the end.
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Serve with toppings. Ladle into bowls and top with remaining cheddar, bacon, green onions, and extra sour cream.
Notes
- Use smoked potatoes for added flavor, or prepare baked potatoes however you prefer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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