Why You’ll Love this Homestyle Baked Potato Soup
There’s nothing quite like a steaming bowl of homestyle baked potato soup to warm your soul on a chilly day.
I’m convinced this recipe will become your new comfort food staple. The creamy texture from the Velveeta and sour cream creates an irresistibly smooth base, while those tender potato chunks add the perfect heartiness.
Don’t you just love how the sharp cheddar and crispy bacon bits provide that satisfying contrast of flavors and textures?
Plus, it’s surprisingly simple to make with just a handful of ingredients.
Ready in under an hour, this soup delivers restaurant-quality taste without the fuss or fancy techniques.
What Ingredients are in Homestyle Baked Potato Soup?
The heart of any great soup is its ingredients, and this Homestyle Baked Potato Soup relies on simple, comforting staples that create magic together. I’m always amazed at how just a handful of everyday ingredients can transform into something so utterly satisfying.
The rich, creamy base perfectly complements the tender potato chunks, while the toppings add that special finishing touch that makes each spoonful an experience to savor. Ready to see what makes this soup so special?
- 6-8 large baking potatoes, peeled and cubed
- 8 ounces sour cream
- 8 ounces Velveeta cheese, cut into chunks
- 2 chicken bouillon cubes
- 1/2 cup finely shredded cheddar cheese
- 1/4 pound bacon, cooked and broken into bits
- Water (just enough to cover the potatoes)
- Salt and pepper to taste
When shopping for these ingredients, consider selecting starchy russet potatoes, which break down slightly during cooking and contribute to the soup’s creamy texture. For the bacon, thick-cut varieties offer more substantial bits that won’t get lost in the soup.
And while pre-shredded cheddar is convenient, freshly grated cheese melts more smoothly and provides better flavor. The quality of your bouillon cubes matters too—they’re the foundation of your broth, so choose ones with good flavor and not too much sodium, as you’ll be seasoning the soup later with salt and pepper.
How to Make this Homestyle Baked Potato Soup
Making this soup is wonderfully straightforward—the kind of cooking that feels like therapy on a busy weeknight. Start by peeling and cubing your 6-8 large baking potatoes, placing them in a large stock pot. This is where the magic begins!
Add 2 chicken bouillon cubes and pour in just enough water to cover the potatoes—no need to drown them. The right amount of water makes all the difference between a thin, watery soup and the rich, hearty texture we’re aiming for.
Now, bring everything to a boil and let those potatoes simmer until they’re fork-tender, which typically takes about 30-40 minutes. What’s wonderful about this recipe is that you don’t drain the water—it becomes the flavorful base of your soup.
Once the potatoes are perfectly tender, add your 8 ounces of Velveeta cheese (cut into chunks for easier melting) and stir gently until it’s completely melted into a velvety blend. Next comes the 8-ounce container of sour cream, which transforms the soup into something truly luxurious. For the smoothest and most evenly mixed soup, a KitchenAid Professional mixer can help incorporate ingredients perfectly with minimal effort.
Season with salt and pepper to taste, remembering that the bouillon cubes already contain some salt, so taste as you go. Warm the soup through after adding the sour cream, but avoid boiling at this stage—nobody wants curdled soup!
The finishing touches are what elevate this soup from delicious to divine. Ladle the steaming soup into bowls and top each serving with a generous sprinkle of the 1/2 cup of finely shredded cheddar cheese and a scattering of crispy bacon bits (from your 1/4 pound of cooked bacon).
The heat from the soup will gently melt the cheddar, creating those Instagram-worthy cheese pulls with every spoonful. Can there be anything more comforting than watching steam rise from a bowl of creamy potato soup, topped with melty cheese and bacon? I think not. For a unique twist on this recipe, you could make crispy potato garnishes using an air fryer dehydrator combo to add textural contrast to your creamy soup.
Homestyle Baked Potato Soup Substitutions and Variations
When looking to customize this comforting potato soup, what delicious possibilities await!
I love swapping regular potatoes for sweet potatoes for a subtle twist, or using vegetable bouillon instead of chicken for my vegetarian friends.
Not a Velveeta fan? Regular cheddar works perfectly, though it mightn’t melt as smoothly.
For a healthier version, Greek yogurt can replace the sour cream, giving that same tangy creaminess with extra protein.
Bacon alternatives? Turkey bacon or even crispy fried shallots create that perfect topping texture.
And herbs—fresh chives, rosemary or thyme—can transform the flavor profile entirely.
What to Serve with Homestyle Baked Potato Soup
Pairing your homestyle baked potato soup with the perfect side dishes can elevate your meal from simply satisfying to absolutely memorable.
I’m a big fan of serving a crisp green salad with vinaigrette – the acidity cuts through the soup’s richness beautifully.
Crusty bread or garlic toast? Non-negotiable for dunking purposes.
For a heartier meal, consider grilled cheese sandwiches with sharp cheddar that complements the Velveeta in your soup.
Want something lighter? A simple cucumber and tomato salad works wonders.
Final Thoughts
This homestyle baked potato soup has become my absolute kitchen comfort cornerstone.
There’s something magical about transforming simple ingredients into a creamy bowl of warmth that feels like a hug from the inside. The combination of tender potatoes, melted Velveeta, and tangy sour cream creates the perfect base, while those bacon bits and shredded cheddar on top take it to another level.
Can you think of anything more satisfying on a chilly evening? I certainly can’t.
It’s rustic, unpretentious cooking at its finest—comfort food that nourishes both body and soul.
