Here’s a detailed, hearty recipe for Baked Potato Soup — creamy, comforting, and loaded with all the flavors of a fully loaded baked potato. It’s perfect for chilly evenings, cozy meals, or crowd-pleasing lunches.
🥔 Baked Potato Soup Recipe
📌 Ingredients (Serves 6–8)
🥣 For the Soup Base:
- 4 large russet potatoes (about 2.5–3 lbs), baked
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 tbsp (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk (whole milk preferred)
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
🧂 Optional Toppings:
- Chopped cooked bacon
- Extra shredded cheddar cheese
- Sliced green onions or chives
- Sour cream
- Croutons or oyster crackers
🔪 Prep Time: 15 minutes
🍳 Cook Time: 30 minutes
🌡️ Total Time: ~45 minutes
🍳 Instructions
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub potatoes, poke with a fork, and bake directly on the rack or a baking sheet for 45–60 minutes, until fork-tender.
- Let cool slightly, then scoop the flesh out of the skins. Lightly mash or dice it depending on desired texture. Set aside.
📝 Shortcut: Use leftover baked potatoes or microwave them (5–6 minutes per potato).
2. Make the Soup Base
- In a large pot or Dutch oven, melt butter over medium heat.
- Add diced onions and sauté until soft and translucent, about 5 minutes.
- Add garlic and cook for another 30 seconds.
3. Create the Roux
- Stir in the flour and cook for about 1 minute, stirring constantly. This thickens the soup.
- Slowly whisk in the milk and chicken broth, making sure no lumps remain.
4. Simmer & Add Potatoes
- Bring the mixture to a gentle simmer (don’t boil).
- Stir in the mashed/diced potatoes.
- Simmer uncovered for 10–15 minutes, stirring occasionally.
5. Blend (Optional)
- For a smoother texture, blend part (or all) of the soup using an immersion blender.
- Leave some chunks for a more “loaded potato” feel.
6. Add Dairy & Cheese
- Stir in sour cream and cheddar cheese.
- Let cheese melt completely, stirring until smooth.
- Season generously with salt and pepper to taste.
7. Serve
- Ladle soup into bowls and top with:
- Crumbled bacon
- More cheese
- Chopped green onions
- Sour cream or a drizzle of hot sauce (optional)
🧂 Variations & Add-ins
- Make it heartier: Add cooked shredded chicken, ham, or sausage.
- Add veggies: Mix in corn, carrots, or broccoli.
- Low-fat version: Use 2% milk, light sour cream, and reduced-fat cheese.
- Make it smoky: Add 1/4 tsp smoked paprika or roasted garlic.
❓FAQs – Baked Potato Soup
🔹 Can I make this vegetarian?
Yes. Just use vegetable broth instead of chicken broth and skip the bacon topping or use plant-based bacon.
🔹 How do I thicken baked potato soup?
If the soup is too thin, simmer uncovered longer or stir in instant mashed potatoes, more cheese, or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
🔹 Can I make it ahead?
Yes! The soup keeps well in the fridge for 3–4 days. Reheat gently on the stove or microwave, adding a splash of broth or milk to loosen the texture.
🔹 Can I freeze baked potato soup?
Technically yes, but it can become grainy due to the dairy. For better results:
- Freeze before adding sour cream/cheese, and stir them in when reheating.
- Let cool completely and freeze in airtight containers for up to 2 months.
🔹 What’s the best potato to use?
Russet potatoes are best for their starchy, fluffy texture. Yukon Golds work too for a creamier finish, though they’re slightly waxier.
Would you like a cheddar broccoli version, instant pot adaptation, or a printable recipe card?