Creamy Baked Potato Soup

I’ve enjoyed a great handful of soups in my day, but Panera’s baked potato soup has been one of the most memorable. It’s always made me a happier person and it’s one of the first soups I enjoyed alongside bread.  I used to love going to Panera and ordering the soup in a big bread bowl, but sadly, it doesn’t seem to carry the soup as often lately.



Lucky for me, there are millions of recipes on the internet, and I learned how to make it at home a few years ago. There’s really nothing quite like making homemade soup after a long, cold day. Chopping the vegetables, whisking the roux and tasting the soup before serving are all steps I’ve grown to love. Making it is relaxing, it fills our house with the most delicious aromas, and I can’t even begin to explain the joy I feel sitting around our kitchen table with my family dipping bread into the creamy soups I make.


Baked potato soup has become a family favorite. We enjoy the softness of the potato, density, and toppings that go along with it. Our daughter, the carnivore, enjoys the bacon the most! Potato soup used to bring me happiness simply because of the taste, but now it brings me so much more than that as I get to enjoy it along with my family.


If you end up making this recipe, don’t forget to tag #marinamakeseats!

Creamy Baked Potato Soup


  • 6 slices of bacon
  • Parchment paper
  • 3 cups of russet potatoes, peeled and diced into cubes
  • 4 Tbsps of butter
  • 1/4 cup of flour
  • 2 cloves of garlic
  • 5 cups of whole milk
  • 2 cups of chicken or vegetable broth
  • 1 1/2 tsps of salt
  • 1/4 tsp of ground black pepper
  • Shredded sharp cheddar cheese for topping
  • 1-2 green onions, sliced


First, preheat the oven to 425 degrees. Line a baking sheet with parchment paper and add the slices of bacon. Bake in the oven for 25-30 minutes until crisp. Crumble and set aside.

Next, peel and chop the potatoes on a cutting board.

Heat a large pot or dutch oven over medium-high heat. Add the butter and let it melt completely. Add the flour and whisk continuously for about a minute or two. Add the garlic and cook for an additional 30 seconds. Pour the milk into the pot slowly and continue whisking until the mixture is brought to a boil and thickens. Allow the mixture to boil for about a minute.

Add the broth, salt and pepper and let the mixture come back to a boil and then lower to a simmer. Cook the soup for 40-50 minutes, stirring occasionally. Before serving, add more salt and pepper to taste (if needed). Top the bowls with cheddar cheese, crumbled bacon and green onions.

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