Smoked Baked Potato Soup
On October 01, 2025
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Made with real smoked baked potatoes and classic toppings like crumbled bacon, shredded cheddar cheese, and sour cream, this Smoked Baked Potato Soup is straight-up comfort food in bowl form.
Smoked Baked Potato Soup
With rich smoked baked potatoes, crispy bacon, melty cheddar, and cool sour cream, this Smoked Baked Potato Soup is basically what happens when a loaded baked potato and a cozy bowl of soup have a baby. It’s hearty, smoky, creamy, and totally customizable. The potato skins add amazing texture, and you can pile on as many toppings as you want. It’s perfect for chilly evenings, game day gatherings, or whenever you need serious comfort food.
Ingredients for Baked Potato Soup
You can make this soup with any baked potatoes you like, but I highly recommend using my Smoked Baked Potatoes for an extra layer of goodness. That little kiss of smoke adds a depth of flavor you just can’t get from the oven.
- 2 pounds baked potatoes
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup chicken stock
- 4 cups milk (whole)
- ½ cup heavy cream
- Hey Grill Hey Beef Rub (or salt and pepper)
- ½ cup green onions
- ½ pound bacon (crumbled, divided use)
- 2 cups sharp cheddar cheese (shredded, divided use)
- 8 ounces sour cream
How to Make Baked Potato Soup
Here’s how to turn simple ingredients into the creamiest, most satisfying soup you’ll make all season:
- Bake the potatoes. I love using smoked baked potatoes, but you can also use grilled baked potatoes, or any baked potatoes you love.
- Make the roux. In a large heavy-bottomed pot over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring constantly. You’ll know it’s ready when it turns a light golden color and smells a little nutty.
- Add liquids and seasonings. Pour in the chicken stock while whisking continuously to prevent lumps, then add the milk. Season with the Beef Rub and keep whisking until the mixture is completely smooth and starting to thicken.
- Add the potatoes. Once your potatoes cool, cut them in half then scoop most of the fluffy insides directly into the soup. Leave a few chunks for extra texture. Chop up those crispy skins and add them in too. This is optional, but I love the contrast they bring to every bite.
- Stir in cheese and bacon. Remove the pot from heat and stir in the sour cream, half of the shredded cheddar cheese, and half of the crumbled bacon. The internal heat will melt everything together into one creamy, crave-worthy mixture.
- Heat through and finish. Return the pot to low heat and warm the soup through, but don’t bring it to a boil or you risk the soup separating. Stir in the heavy cream during the last few minutes for extra richness.
- Serve with toppings. Ladle the soup into bowls, then let everyone pile on the remaining cheddar cheese, crispy bacon, sliced green onions, and dollops of sour cream to their liking. After that, sit back, enjoy your soup, and let the compliments roll in.
Susie’s Baked Potato Soup Pro Tips
I’ve been making savory soups for my family for years, so trust me when I say this will become a family favorite. Here are a few tips I’ve learned along the way to help you nail it the first time:
- Don’t skip the skins. They add a crispy, slightly chewy texture that makes every spoonful a satisfying experience. Plus, they hold all that smoky flavor if you’re using smoked potatoes, so stirring them in is totally worth it.
- Keep the heat low after adding dairy. Once you stir in the sour cream, cheese, and heavy cream, resist the urge to crank up the heat. I know it’s tempting to finish the soup faster, especially when that incredible aroma hits you. But high temperatures can cause the dairy to separate and get grainy instead of staying smooth and creamy like you want.
- Load it up. This soup is super customizable, so set out extra toppings like crumbled bacon, shredded cheese, sour cream, and green onions. Let everyone build their perfect bowl and you’ll have happy eaters all around the table. You can also toss in some diced jalapeños or a pinch of cayenne for a touch of heat. Don’t be afraid to make it your own!
Storage and Shelf Life
One of the best parts of making a big pot of soup is enjoying the leftovers. To store, let any remaining soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. When you’re ready to reheat, do it gently over low heat on the stovetop, stirring occasionally. Just warm it through without boiling to keep that creamy texture intact, and enjoy it all over again!
More Simple Soup Recipes
Once you and your family try this Smoked Baked Potato Soup recipe, you’ll probably be having it all the time. But just in case you want to shake up your soup menu, here are a few more of my most popular soup recipes:
Everything Else
French Onion Soup
Chicken
Smoked Chicken Noodle Soup
Soups & Chilis
Chicken Tortilla Soup
You can find all these satisfying soup recipes (along with over 700 more BBQ recipes) right here on the site in your Recipe Library. You can also find all my recipes in the Hey Grill Hey App, where you can make grocery lists and meal plans with just a few taps.
Easy Baked Potato Soup Recipe
With the recipe card below, you have everything you need to make this Smoked Baked Potato Soup recipe so you can feed the people you love. Make sure to come back after so you can leave a 5-star review and tell me in the comments how yours turned out.
Make sure to snap a few drool-worthy photos of your soup so you can share them with me. Tag @heygrillhey on Instagram and Facebook so I can cheer you on. If you want to see me walk you through making dishes like this, subscribe to my YouTube channel. Hey Grill Hey is here to help you become a Backyard BBQ Hero!
Smoked Baked Potato Soup
Ingredients
- 2 pounds baked potatoes recipe in notes section below
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup chicken stock
- 4 cups milk whole
- ½ cup heavy cream
- Hey Grill Hey Beef Rub to taste, you can also use salt and pepper
- ½ cup green onions thinly sliced
- ½ pound bacon crumbled, divided use
- 2 cups sharp cheddar cheese shredded, divided use
- 8 ounces sour cream
Instructions
- Bake the potatoes. I love using smoked baked potatoes for this recipe, and there's a link in the notes section for the instructions. You can also bake them however you enjoy baked potatoes most. I like the skin, so having them from the grill or smoker is delicious.2 pounds baked potatoes
- Make the roux. In a large heavy-bottomed pot over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring constantly.½ cup butter, ½ cup all-purpose flour
- Add liquids and seasonings. Pour in the chicken stock while whisking continuously to prevent lumps, then add the milk. Season with the Beef Rub, whisking until the mixture is completely smooth and starting to thicken.1 cup chicken stock, 4 cups milk, Hey Grill Hey Beef Rub
- Add the potatoes. Cut your cooled potatoes in half and scoop most of the fluffy insides directly into the soup, leaving some chunks for texture. You can also chop up the crispy skins and add them in. This is optional, but I love the texture the skins add.
- Stir in cheese and bacon. Remove the pot from heat and stir in the sour cream, half of the shredded cheddar cheese, and half of the crumbled bacon. The internal heat will melt everything together nicely.½ pound bacon, 2 cups sharp cheddar cheese, 8 ounces sour cream
- Heat through and finish. Return the pot to low heat and warm the soup through, but don’t bring it to a boil as this can cause the soup to separate. Stir in the heavy cream during the last few minutes.½ cup heavy cream
- Serve with toppings. Ladle the soup into bowls, then let everyone customize their own with the remaining cheddar cheese, crispy bacon, sliced green onions, and dollops of extra sour cream. Enjoy!½ cup green onions, ½ pound bacon, 2 cups sharp cheddar cheese, 8 ounces sour cream
Notes
- Make your own following the recipe here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
