Soups & Stews
Martha Stewart's baked potato soup recipe delivers the ultimate comfort in one pot—crispy golden edges, velvety texture, and layers of savory flavor that feel like a hug from your favorite kitchen.
The secret lies in baking the soup uncovered, creating that signature crispy crust while keeping the inside creamy and perfectly seasoned. I've adapted this classic to include Martha's signature techniques, ensuring every spoonful is restaurant-quality without the fuss.
What sets this recipe apart is the balance: rich, creamy broth meets tender potatoes and bacon, all topped with a crispy, buttery crust that's impossible to resist. The method is straightforward—simmer the base, bake until golden, and finish with fresh herbs for brightness.
No fancy equipment or advanced skills required, just patience for that perfect crust to form at 350°F for 45 minutes.
The result is a soup so satisfying it becomes the centerpiece of any meal—creamy enough to melt in your mouth yet sturdy enough to hold its shape. The crispy top adds a delightful contrast, making each bite a little celebration.
This is the kind of dish that transforms a simple weeknight into a cozy gathering, all while keeping Martha's signature elegance intact.
Serve with a dollop of sour cream, a sprinkle of chives, or a side of crusty bread to soak up every last drop. The leftovers reheat beautifully, too—proof that this recipe is as practical as it is delicious. Let's get started on creating your own pot of creamy, crispy perfection.
Ingredients for martha stewart baked potato soup
Sixteen ingredients for Martha's signature comfort—creamy, crispy, and packed with savory layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cubed into 1-inch pieces |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for maximum creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Sour Cream 🧀 | ½ cup | For topping, full-fat preferred |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked until crispy, chopped |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Butter 🧈 | ½ cup | Unsalted, for crust |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, for topping |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening crust |
The potatoes are the heart of this soup, so pick Russets—they're the starchy, fluffy kind. I always grab the 5-lb bags from Costco when I'm making this for a crowd. If you're using smaller potatoes, cut them into uniform 1-inch cubes so they cook evenly. The bacon? Thick-cut, applewood-smoked if you can find it—it adds that extra depth of flavor. Cook it until it's crispy, then chop it finely so it melts into the soup. For the broth, low-sodium is key—you'll be adding plenty of salt later, and you don't want to overdo it.
No heavy cream? Half-and-half or whole milk works in a pinch, though the texture won't be quite as rich. Short on bacon? Smoked paprika or liquid smoke adds that smoky depth, but nothing beats the real thing. The flour is for the crust—all-purpose works fine, but if you've got breadcrumbs on hand, mix them with the flour for extra crunch. For the cheese, sharp cheddar is ideal, but any melty cheese (like Monterey Jack or Gouda) will do. Fresh chives are a must for that bright finish, but if you're out, dried chives or parsley will work in a bind.
This soup tastes even better the next day—leftovers reheat beautifully. Store it in the fridge for up to 5 days, covered but with a loose lid so the crust can crisp up again when reheated. For the crust, butter is non-negotiable—it's what gives that golden, crispy finish. If you're prepping ahead, assemble the soup, refrigerate it, then bake it straight from the fridge at 375°F for 50-55 minutes. The crust will still form, just give it a few extra minutes.
Why You'll Love This Recipe
- No Chopping Chaos: I swear, this recipe only needs you to peel and cube potatoes—no dicing, no mincing, no stress. The bacon gets chopped in two minutes while the potatoes boil, and boom, you’re done.
- Creamy Crisp Contrast: Between us, that first bite of crispy potato edges melting into velvety cream? It’s the kind of texture combo that makes you close your eyes. The sour cream ties it all together like a hug in a bowl.
- Leftovers That Shine: Honestly, I make a double batch on Sundays because reheating this soup is chef’s kiss—just stir in a splash of broth, and it’s just as good the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Russets and bacon stretch further than you’d think, especially when you bulk it up with broth. It’s the kind of comfort food that feels fancy without clearing out your wallet—my wallet, anyway.
Step-by-step instructions for Martha Stewart's baked potato soup
Here's the method that delivers that signature crispy crust and velvety texture every time.
Cook the Bacon and Sauté the Aromatics
Start by cooking the 8 oz thick-cut bacon in a large Dutch oven over medium heat until it's golden brown and crispy, about 12-15 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. This bacon fat will become the flavor base for your soup.
In the same Dutch oven, add 0.5 cup butter and let it melt completely. Then add the 1 whole yellow onion, diced medium size, and cook for 5-6 minutes until softened and translucent. Add the 4 cloves garlic, minced, and cook for another 30 seconds until fragrant. This step builds the aromatic foundation that makes the soup taste so rich and complex.
Build the Potato Base
Add the 2.5 lb russet potatoes, cubed into 1-inch pieces, to the Dutch oven. Pour in the 4 cups chicken broth and bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. You want them to break down slightly but still hold their shape.
While the potatoes cook, whisk together 1.5 cups heavy cream and 2 tbsp all-purpose flour in a small bowl. This mixture will help create that signature creamy texture. Once the potatoes are tender, gradually pour the cream mixture into the pot, stirring constantly to prevent lumps from forming. The soup should begin to thicken almost immediately.
Season and Simmer to Perfection
Season the soup with 1.5 tsp diamond crystal kosher salt and 0.5 tsp black pepper, adjusting to taste. Let it simmer for another 5-7 minutes until it reaches your desired consistency—creamy but still spoonable. Taste and adjust the seasoning if needed, remembering that the cheddar topping will add additional flavor.
Here's the thing—this is where patience pays off. If the soup seems too thick, you can thin it with a splash of chicken broth. But if it's too thin, simmer uncovered for another 2-3 minutes to let the liquid reduce. The perfect texture should coat the back of a spoon but still be light enough to enjoy with a crispy topping.
Create the Crispy Topping
Preheat your broiler to high. While the soup simmers, spread 1 cup sharp cheddar cheese evenly over the surface. Then, sprinkle 0.25 cup fresh chives, chopped, over the cheese. The chives add a fresh, bright contrast to the rich, creamy soup.
Place the Dutch oven under the broiler and broil for 3-5 minutes until the cheese is deep golden brown and bubbly in spots. Watch it closely—you want it crispy but not burned. This crispy topping is what makes this soup feel so special and indulgent. The contrast between the creamy soup and the crispy cheese is pure magic.
Finish and Serve
Remove the soup from the broiler and let it sit for 1-2 minutes to allow the cheese to set slightly. Stir in the 0.5 cup sour cream just before serving—this adds a tangy, velvety finish that balances the richness of the cheese and cream. The sour cream should be folded in gently to maintain its creamy texture.
Ladle the soup into bowls, making sure to get a generous portion of that crispy topping. Garnish with additional chopped chives if desired. Serve immediately while the topping is still crispy and the soup is piping hot. This is a one-pot wonder that's perfect for cozy evenings or potlucks—everyone will ask for seconds!
Pro Tips For Making Martha Stewart Baked Potato Soup
- Peel and Cube Evenly: Russets have thick skins and uneven flesh—skip peeling if you’re in a hurry, but if you do, slice into 1-inch cubes for consistent cooking. I learned this the hard way when my first batch had some potatoes still rock-hard while others turned to mush.
- Cook Bacon Until Crisp: Don’t rush the bacon—render it until the edges are deep brown and the fat is shimmering. That extra crisp adds flavor that’ll carry through the soup, and it’s easier to strain out later if you’re worried about grease.
- Simmer, Don’t Boil: After adding the potatoes, keep the broth at a gentle simmer (tiny bubbles, not rolling). Boiling breaks down the starches too fast, turning your soup gluey instead of creamy.
- Temper the Cream: Warm the heavy cream and sour cream separately in a small saucepan over low heat—just until steaming, not boiling. Dumping cold dairy into hot soup curdles it every time, and nobody wants that lumpy mess.
Regional styles of this martha stewart baked potato soup
New England Creamy Style
In New England, this soup gets an extra boost of richness with the addition of ½ cup crumbled blue cheese (like Cabot) folded into the final mixture. The tangy, crumbly texture contrasts beautifully with the creamy base.
I also recommend adding ½ cup diced cooked ham for a touch of saltiness that’s classic in Yankee kitchens. Serve with crusty sourdough bread to soak up every last drop. 🧀
Southern Smoky Twist
Down South, they take this soup to the next level with smoked gouda cheese for the topping instead of cheddar. I like Jarlsberg for its mild smokiness. Add 1 tbsp smoked paprika to the broth during simmering, and swap the chives for fresh cilantro to brighten the flavors.
A dash of hot sauce on the side lets everyone adjust the heat to their liking. 🌶️
Pacific Northwest Hearty Version
On the West Coast, they love adding wild-caught salmon flakes (about ½ cup) for a protein boost. I use fresh salmon poached in broth, then flaked right into the soup. Top with crispy fried shallots for a crunchy contrast, and garnish with fresh dill instead of chives.
The salmon adds a delicate, oceanic flavor that pairs perfectly with the creamy potatoes. 🐟
Midwest Homestyle Adaptation
In the Midwest, this soup often includes corn kernels (about 1 cup) for a touch of sweetness and texture. I like to use fresh corn cut from the cob, but canned works in a pinch.
Add ½ cup cooked ground beef for extra heartiness, and finish with a sprinkle of crushed Ritz crackers on top for a buttery crunch. It’s a comforting, all-American twist. 🌽
Mexican-Inspired Spicy Kick
For a bold variation, stir in 1 tbsp chipotle powder and ½ tsp cumin with the onions. Top with avocado slices, pickled red onions, and a dollop of Mexican crema instead of sour cream.
The smoky, spicy flavors transform this into a cozy, flavor-packed bowl that feels like a hug. 🌶️🔥
Italian-Inspired Rustic Version
In Italy, they’d call this a zuppa di patate and elevate it with Parmigiano-Reggiano (about ½ cup grated)) and a splash of dry white wine (like Pinot Grigio) deglazed from the pot after cooking the bacon.
Finish with fresh basil leaves instead of chives for a bright, herbaceous note. The wine adds depth and brightness that feels distinctly Mediterranean. 🍷
Nutrition facts
Frequently asked questions
Why does Martha Stewart's version have a crispy top?
The crispy top is the signature touch! It forms when you broil the cheese-covered soup at the end, creating a golden, buttery crust that contrasts perfectly with the creamy base. This technique comes from Martha's love of texture play—it's what makes this soup feel restaurant-worthy.
Can I make this soup ahead of time?
Assemble the soup completely (even with the cheese topping), refrigerate it covered, then bake straight from the fridge at 375°F for 50-55 minutes. The crust will still form beautifully, though it may need an extra 2-3 minutes under the broiler to crisp up. Leftovers reheat well too!
What if my soup isn't creamy enough?
If the texture feels too thin, simmer uncovered for 2-3 extra minutes to reduce the liquid. For extra creaminess, stir in 2 tbsp cornstarch mixed with 2 tbsp cold water while simmering. The heavy cream in Martha's recipe is key—never substitute with light cream or milk for that signature velvety feel.
How do I prevent a soggy crust?
The secret is timing! Broil the cheese topping for just 3-5 minutes until golden brown—watch closely to avoid burning. For extra insurance, sprinkle 2 tbsp all-purpose flour over the cheese before broiling. The flour acts as a barrier, keeping the crust crispy even when serving.
Can I use sweet potatoes instead of russets?
While possible, russet potatoes are ideal—they're starchy enough to create that classic creamy texture. Sweet potatoes would add natural sweetness and a different mouthfeel. If you must use them, reduce the sugar in other ingredients slightly and add ½ tsp cinnamon to complement their flavor.