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Baked Potato Soup

This Baked Potato Soup is a cozy dish with creamy potato flavor. The diced potatoes simmer in chicken broth, and a smooth blend of milk and cream cheese adds richness. Finished with Parmesan cheese and bacon bits, this is the perfect bowl of soup.

It's a comforting, homestyle soup perfect for chilly nights or when you crave a warm bowl of goodness. Easy to make and versatile, it's great for family dinners or casual get-togethers.

Baked Potato Soup in stockpot topped with bacon and green onions.

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This is a Panera Potato Soup copycat. I love to save money and make it at home. When I make this, I like to make things easy and serve it with some crusty bread, maybe a side salad, or a toasted sandwich for a delicious, hearty meal.

Also, do not skip the bacon bits! Everything's better with bacon, right? Sprinkle it right on top, maybe add in some green onions if you're feeling fancy, and there you have it – a warm hug in a bowl.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Baked Potato Soup set out on the counter.
  • Potatoes: The hearty base of the soup.
  • Chicken Broth: Infuses the potatoes with savory flavor and creates a flavorful base.
  • Milk: Adds creaminess to the soup, making it rich and satisfying.
  • Cornstarch: Thickens the soup.
  • Butter: Adds a touch of richness.
  • Yellow Onion: Sautéed to bring a sweet and savory depth to the dish.
  • Ground Pepper: Provides a subtle kick and enhances the taste.
  • Salt: Balances the flavors.
  • Cream Cheese: Adds a creamy texture and richness to the soup.
  • Parmesan Cheese: Adds a nutty undertone.
  • Bacon Bits: Brings a smoky and crunchy element.
  • Green Onions (optional garnish): Adds freshness and a pop of color to the finished dish.

How To Make Baked Potato Soup

Potatoes and chicken broth in a stock pot.

To whip up this Baked Potato Soup, start by simmering diced potatoes in chicken broth until they're fork-tender. While that's happening, mix milk and cornstarch in a bowl and set aside — no lumps here!

Onions sauteed in butter in a skillet.
Cream cheese and Parmesan cheese are added to the onion and milk mixture in the skillet.

In a skillet, melt some butter, add in diced yellow onions, and keep stirring until they are golden and translucent. Now, pour in your milk and cornstarch mixture, sprinkle in some ground pepper, and stir until it thickens a bit. Don't forget a pinch of salt for that perfect balance.

Time for the cheesy goodness – add cream cheese and Parmesan cheese. Keep stirring until they melt into the mix.

Creamy onion mixture added to potatoes in the stock pot.
Baked Potato Soup simmering in the stock pot.

Once your potatoes are good to go, pour the creamy onion mixture into the pot. Stir everything together.

Now, the fun part – bacon! Sprinkle crumble bacon or bacon bits generously, and if you're feeling fancy, throw on some green onions as a finishing touch.

Baked potato soup is served in a soup bowl with handles.

Soup Variations

  • Add loaded toppings. For a more loaded baked potato soup vibe, serve with not only bacon and green onions (or chives), but also sour cream and cheddar cheese. 
  • Give it a spicy kick. Add a pinch of cayenne or crushed red pepper flakes to kick up the soup. Sliced jalapenos would also make a great topping for serving!
  • Add a broccoli cheddar kick. Make this into a broccoli cheddar potato soup by subbing the parmesan for cheddar cheese and adding broccoli florets in with the potatoes. 

How To Store

Leftover baked potato soup can be kept in the refrigerator in an airtight container for up to 3 days. Reheat gently to avoid separation.

Recipe Tips

  • Cut the potatoes to a uniform size so that they all cook at the same rate. 
  • Let the milk come close to room temperature to avoid it curdling when it’s added to the onions. 
  • Stir in cream cheese and Parmesan slowly for a smooth blend.
  • Add the bacon just before serving to ensure it stays crunchy!

Recipe FAQs

What type of potatoes work best for this soup?

Russet potatoes are recommended for their starchy texture, which adds to a creamy consistency in the soup.

How do I prevent the dairy from curdling when reheating leftovers?

Reheat the soup over low to medium heat, stirring continuously to prevent the dairy from separating.

Does it matter what kind of milk I use?

You can use whatever kind of milk you have on hand! The cream cheese will add richness, so the soup will be creamy regardless if you want to use a low fat option like 1% or 2% milk.

Spoonful of Baked Potato Soup over bowl.

Here are a few more delicious soup recipes to try!

You'll love this Panera Copycat Potato Soup with its creamy potatoes, savory bacon, and cheesy goodness. I think this homemade version is better. It's the ultimate comfort food that's just impossible to resist! 

Baked Potato Soup topped with bacon bits and green onions in stock pot.

Baked Potato Soup Recipe

Author: Judy Wilson
This easy Baked Potato Soup is delicious, creamy, and finished with Parmesan cheese and bacon bits for the perfect bowl of soup.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6
Calories 231 kcal


  • 3 cups potatoes (peeled and diced)
  • 3 cups chicken broth
  • cups milk
  • 1 Tablespoon cornstarch
  • 1 Tablespoon butter
  • 1 yellow onion (diced)
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 3 ounces cream cheese (softened to room temperature)
  • 3 Tablespoons shredded parmesan cheese
  • ¼ cup bacon bits, or crumbled bacon
  • Green onions (optional garnish)


  • Combine potatoes and chicken broth in a 4-quart pot. Bring to a simmer over medium heat, and simmer for about 10 minutes until potatoes are fork-tender.
  • Combine the milk and cornstarch in a bowl, stirring to dissolve lumps, and set aside.
  • Melt butter in a skillet over medium heat, and add onion. Sauté, stirring frequently, until onions are translucent.
  • Add the milk and cornstarch mixture, salt, and pepper to the skillet, stirring until somewhat thickened.
  • Then, stir in the cream cheese and Parmesan cheese to the skillet and continue stirring until the cheese is melted and incorporated.
  • When the potatoes are done cooking, pour the creamy mixture from the skillet into the potatoes and stir to combine. Stir and simmer until ingredients are combined.
  • Stir in bacon, garnish with green onions, and serve.


Leftover baked potato soup can be kept in the refrigerator in an airtight container for up to 3 days. Reheat gently to avoid separation.


Calories: 231kcalCarbohydrates: 26gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 38mgSodium: 905mgPotassium: 608mgFiber: 3gSugar: 6gVitamin A: 375IUVitamin C: 22mgCalcium: 134mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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