Baked Potato Soup
Recipes > Soups > Baked Potato Soup

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Recipe Checklist:
  • 6 Russet Potatoes (approx. 5 lbs)
  • ½ lb Cooked Bacon
  • 3 cups 2% Whole Milk
  • 1 Stick Whole Butter
  • 3 cups Yellow Onion (minced)
  • 7 ½ cup Chicken Stock
  • 1 cup All Purpose Flour
  • ½ teaspoon Thyme (minced)
  • 1 tablespoon Parsley
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon Sea Salt (to taste)
  • 1 teaspoon Black Pepper (to taste)
Tools & Equipment
  • Cutting Board
  • Chef's Knife
  • Large Sheet Pan
  • Large Stock Pot
  • Saute Pan or Skillet
  • Measuring Cup
  • Measuring Spoons
  • Sieve
Estimated Time
40 Minutes
Serves 6-8
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Before you begin making this Baked Potato Soup recipe, preheat your oven to 350° F (177° C).


Begin your prep work by washing and drying the Russet Potatoes. Once they are dry, poke each one with a fork two to three times so that they will let their internal steam escape safely. Too much internal steam pressure may cause the Potato to explode messily in the oven.  

Place the washed, dried and ventilated Potatoes onto a large Sheet Pan and Bake them for 1 hour and 15 minutes, or until a knife inserted into each Potato comes out cleanly and easily. Cool the Potatoes to until they are cool enough to be handled. Placing them in the refrigerator can speed the cooling process, but be aware of the cooling capability of your refrigerator. Too much heat (as from 6 hot potatoes) can cause the overall temperature of the refrigerator to drop below The Food Danger Zone, which will risk degrading or even spoiling all the other foods in the refrigerator. If you don’t have a powerhouse refrigerator, using it for cooling, is a risk we wouldn’t take.

As the Potatoes cool, remove the Milk from the refrigerator and let it temper for when it will be needed shortly. You can also take your Bacon down to a Brunoise as the Potatoes cool and, depending on the timing, Hold them out at room temperature or return the chopped pieces to the refrigerator to hold them cooled out of The Food Danger Zone

Once the Potatoes are cool enough to handle, rough chop them and then set them aside on a Holding Plate. If you plan to actually make your Baked Potato Soup within a few hours, you can hold them out at room temperature. If it will be much longer, they should be covered with plastic wrap or foil and refrigerated.


Place a Skillet or Saute Pan on your stovetop on Medium High Heat. When the pan has some heat on it, place the Brunoised Bacon into the pan and render until crispy. When the bacon pieces are crispy, remove them from the pan with a slotted kitchen spoon. Alternatively, you can carefully Strain out the bacon by pouring the pan’s contents through a Sieve situated over a metal Kitchen Bowl. We would suggest using oven mitts and a very heat resistant bowl. Once strained, the Bacon should be in the Sieve and the hot bacon fat should be in the bowl. Place the bacon pieces onto a plate covered with a paper towel to drain off any excess fat. Reserve your bacon fat for future cooking or discard it in the trash. Bacon fat should not go down the drain. It will harden and clog your pipes.

Next, place 1 1/2 cups of the chopped Potatoes into a Electric Blender or Electric Food Processor. Blend or process the Potatoes with a little bit of water to mash them. You ultimately will want them thin, yet smooth and creamy.

In a Stock Pot bring the Chicken Stock to a simmer on High Heat. Once it is at a simmer, bring the heat back down to Medium Low Heat.  

As the Chicken Stock heats, take a large, heavy Sauté Pan and melt the Whole Butter in it before using it to sweat the Yellow Onions over Medium Low Heat until they are fragrant and translucent. This should take about 10 minutes.

Using a Wooden Spoon, gradually mix the All Pourpose Flour into the onion mixture. Continue stirring the Onion and Flour mixture for 3 minutes. Do not Brown. When you have created a nice Roux, add the Onion and Flour mixture to the simmering Chicken Stock using a Kitchen Spoon.

Next, introduce the mashed Potato Purée to the Stock Pot with the Chicken Stock and the Roux. Mix the ingredients together well to incorporate them. Lower the heat source to Low Heat and simmer the mixture for 30 minutes. Stir it frequently to avoid any chance of scorching.

After 30 minutes of simmering, add in the Milk, the Parsley, Thyme, Cayenne Pepper, Salt, the Black Pepper, and the remaining coarsely chopped potatoes.

Replace the lid on the pot and simmer all of the ingredients another 30 minutes, stirring often.

If after 30 minutes, the soup is too thick, you can thin it by adding in more milk until it is the proper consistency. Finally, add in ¾ of the crispy Pan Fried Bacon. Reserve the last ¼ of the bacon for use as a Garnish.

This Baked Potato Soup can be made up to 3-4 days ahead of time and held in the Refrigerator until Service. If you plan to refrigerate your Baked Potato Soup, bring it to room temperature, optimally using an Ice Bath, before placing it in the refrigerator. If you place 10 - 12 servings of hot soup in your refrigerator, you will likely raise the temperature of everything stored inside above 40° F, placing them into the Food Danger Zone. It is better to cool the soup to room temperature first and then place it in the refrigerator.

When you are ready serve your Baked Potato Soup, Garnish it with the reserved Bacon, Grated Cheddar Cheese and Sliced Chives if desired. If your Baked Potato Soup has been stored cold in the refrigerator, re-heat it and then Garnish it as described above.