Baked potato soup is about as good as you can get in terms of comfort food in the soup category! It’s so hearty and creamy and full of flavor. This soup has all the best parts about a loaded baked potato, in a bowl you can slurp. It’s a great recipe to use if you have leftover baked potatoes, but it’s also easy enough to whip up all on the same night. Top it with all the traditional baked potato toppings of crispy bacon, sliced green onions, melty cheddar cheese, and a dollop of sour cream if you like. This is definitely a favorite of my whole family and perfect for a cozy night in!
Ingredients and Equipment
- Butter – real butter gives the best flavor here, and also combines with the flour for the thickening agent.
- Garlic– fresh garlic adds great flavor, but if you’re out, you can definitely sub in some garlic powder to taste! If using garlic powder, add it with the salt and pepper to taste. I’d start with 1/2 teaspoon.
- Flour – flour is used as our thickener. If you’re out of flour, you could certainly try combining 1-2 tablespoons cornstarch with your cold milk before adding to the pot to help thicken the soup.
- Milk – low fat milk works just fine in this recipe, though I personally would skip skim milk. I generally use what we have at home, which is 1%.
- Chicken Broth – free free to use canned broth, or chicken bullion base + water or homemade if you have it!
- Potatoes – russet potatoes work best here with their high starch content. They crumble nicely and area able to soak up liquid in the soup. If you have another type of potato leftover, or in your kitchen, you can certainly sub out a different variety and it will still taste great. This step takes the longest in terms of prep time, but if your potatoes are already cooked, it comes together in under 30 minutes!
- Cheese – I prefer using a sharp cheddar for extra flavor, but regular mild cheddar works great as well. I would avoid using pre-shredded cheese in bags, as it doesn’t melt as well and might add a less desirable texture to your finished soup.
- Sour Cream – low fat or full fat sour cream can be used.
- Green Onions– thinly slice your green onions and use both the white and green ends!
- Bacon– bacon adds both flavor and texture to the finished soup. Though I call for the minimum amount of bacon needed for the recipe, at our house I just cook a full pound so we have plenty to add on top. The easiest way to prep bacon for this recipe (and always) is baking it in the oven! You can cook it at the same time as your potatoes, just add the pan toward the end of cooking time.
Instructions
This is a basic walkthrough of making baked potato soup so you can know what to expect! Scroll to the end of this article for the full printable recipe, including all measurements.
- Melt butter in a large stock pot and add garlic. Saute for 30-60 seconds until fragrant.
- Add flour and whisk mixture together to form a paste-like mixture.
- Drizzle in milk very slowly, whisking constantly to avoid lumps. Note: This step can sometimes be problematic and even I end up with lumps sometimes! No shame in that- rouxs can be tricky and this one has less butter than normal so it’s a little harder to smooth out. I often just pull out my immersion blender at this point to smooth it all out before moving on to the next step.
- Add chicken broth and bring soup to a low simmer to thicken.
- Add in cooked baked potatoes and season with salt and pepper.
- Add in cheddar cheese and stir until melted and then add in sour cream, bacon, and green onions.
- Ladle into bowls and Serve with extra toppings!
NOTE: I mention in the ingredient notes above that I like to have extra chicken broth on hand. This is a thick and hearty soup- if I need to stretch it, or if it’s going to sit for a bit, I like to add extra broth. It’s very flexible that way!
Frequently Asked Questions
Can I prep baked potato soup ahead of time? This soup will thicken quite a bit once stored, so I think it’s better made fresh. That being said, leftovers are delicious, they just need to be thinned out with additional broth.
Can any of the steps be done ahead? Yes! To save time, bake your potatoes ahead of time. They can be stored in the fridge until ready to use. This is an excellent use for leftover baked potatoes. You can also cook your bacon ahead of time and store the same way. Slice your green onions and grate your cheese. With all of those steps done ahead, this soup takes just minutes to make!
Help! My leftovers are super thick, what do I do? As mentioned above, this soup will thicken upon chilling. Just heat it up and if necessary, thin with a little extra broth until your desired consistency is reached.
Serving Suggestions
- We love serving baked potato soup with crusty bread for dipping. Because the soup itself is so hearty, it’s definitely more filling than other lighter, broth-based soups. Bread and a nice green salad work nicely!
- If you’re up for making your own bread, this super easy overnight artisan loaf is a great choice. We also love homemade Buttermilk Ranch on our salad.
Baked Potato Soup
- Total Time: 30
- Yield: Serves 6
Description
Creamy, hearty baked potato soup with all the toppings! Note: The cooking time assumes your potatoes are already baked.
Ingredients
4 tablespoons butter
2–3 cloves garlic, minced
1/2 cup all purpose flour
4 1/2 cups milk
1 14oz can chicken broth (I like to have 2 cans on hand, more in notes)
4 medium baking potatoes (about 2 1/2 pounds) baked*
1 1/2 cups grated cheddar cheese, plus extra for topping
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cups sour cream, plus extra for topping, if desired
1/4 cup sliced green onions, plus extra for topping
4–6 slices bacon, cooked and crumbled for soup, plus extra for topping. *I always cook a full pound of bacon because we like to have lots for topping!
Instructions
*don’t have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 400 for 45-60 minutes, until a knife or fork easily pierces potatoes.
Instructions:
1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant.
2. Add flour to pan and whisk to combine. It will be a somewhat crumbly paste. Slowly add milk a little at a time while immediately whisking constantly to eliminate lumps. Whisk until smooth. NOTE: At this point, if you find yourself with lumps- take the time to whisk vigorously, or use an immersion blender to smooth mixture. If all else fails, you could also place the mixture in a blender. Better to use one of these steps than to have a lumpy soup!
3. Add chicken broth. Bring soup just to a low simmer and cook until thickened, stirring often, about 5 minutes. Because of the milk, this mixture can burn on the bottom of the pot if you aren’t stirring pretty regularly.
4. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh. I like to do this right onto a cutting board so I can lightly smash them up.
5. Add 1 1/2 cups grated cheese to soup, along with salt and pepper and stir until cheese is melted.
6. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4-6 strips of the crumbled bacon. Add additional salt and pepper to taste.
7. Ladle into bowls and top with each serving with extra sour cream, onions, cheese, and bacon.
- Cook Time: 30 minutes
Questions & Reviews
How am I expected to make this and NOT make potato skins for lunch??? lol
I made a butternut squash and hazelnut soup the other day because it definitely feels like fall now over here in western Washington. I'll have to try this one next! 😀
Once again, you have a smash hit! I made this for dinner last night and it is the best potato soup I've had. In fact, I'm eating some right now for breakfast!! My potatoes didn't scoop very well, so I just did chunks, with some mashed. It was so good!
This looks and sounds yummy!
I'll be making it as soon as the weather is a little bit cooler. 🙂
Best wishes in the contest!
oh heavenly…I must make this!
Voting for sure. ove baked potatoes 🙂
When we were little, my mom would cut cheese into little chunks instead of grating it. I suspect the cleanup was easier. That's still a favorite way to eat soup. The cheese all falls to the bottom, and then you get a little cheesy surprise every now and then. Sooo yummy!
And looking at the recipe, it seems you actually DO make a roux, just not officially. You're already melting butter and garlic (yum!) and then you add the flour to that, and then the milk, right? Roux! You're geniuses!
Loved it! I will never need another potato soup recipe!
That soup look amazing! I've got a goal to try lots of new soup recipes this Fall and Winter and this one made the list 🙂
I grabbed some soup out of the bag powdered mix thing at the store today and now I'm wanting to go to the store and actually get the REAL ingredients…didn't know it was so easy. Thanks!
I love baked potato soup! I will definitely try this recipe out. I also have been voting for you as much as I can…love your blog!!
It is pouring here today, perfect recipe for the weather! I have been wanting a good baked potato soup recipe, I know yours will be a keeper. Thanks!
Just voted! I truly hope you guys win! You have helped me so much with all things food, so thank you!
<3,
Adri
http://www.dreambookdesign.com
I LOVE this soup! It's so yummy!
I love potato soup – especially when not feeling well. It's just a feel good kinda soup.
can't wait to try this (will try it next week when hubby is gonna be out of town for work for a couple of days! Yuuummm)
Now I have to search for the perfect bread recipe to go with it (thick, crusty, tasty bread….)
This looks so yummy! I can't wait to make it! It's a perfect chilly rainy day for soup!
Yum, yum, yum! I'll be making this soup this week. It's definitely fall in Utah and this is the perfect soup to kick it off! Thanks for creating this blog, I love it! And I love that you use Tillamook cheese!
I totally voted for you guys (and it looks like you are in the lead)!!! YAY! Good luck girls!
…and thanks for all the amazing recipes!
This looks SO good. I will make it, just as soon as I can eat dairy again. Sigh.
Oh, and I vote every time you remind me. So thanks for reminding me!
I love potato soup, and knowing you, this is probably the best! I'll have to make it soon.
Too funny! We are both on the same page today:) Yea for baked potato soup:)
My husband was just telling me about this soup yesterday (I had never heard of it), and here it is! Can't wait to try it.
Wow….that looks very yummy!! Perfect for a cool Fall day!
Corrine- not a stupid question at all! No, you don't need to start with melted butter like you would with a traditional roux. The heated flour and milk will thicken right up.
This looks amazing. I just have a question…I have never made a rue without adding flour to melted butter and then the milk. Does this not need butter? I know this is kind of a stupid question but I am a strict recipe follower and don't want to do anything wrong :).
Do you ever add chunks of potatoes into the soup or is it more of a creamy and not chunky soup?
You can make it as creamy or as chunky as you like. I like mine with some chunks so I leave the potatoes partially mashed.
Yum! I made this tonight, but used red potatoes and boiled them (I didn't think ahead in time to bake some potatoes!) It was absolutely delicious! Thanks for the easy, fast recipe!
It was pouring down rain here and a craving for Sara’s Baked Potato Soup arose. I crossed my fingers that the recipe was on here and yea! it was. Andrew’s and my stomachs say thank you!!! This is such a great comfort food.
Great recipe! We gobbled this one up super quick. My husband was really impressed with my skills. Thanks.
looks yummy! i just made cream of potato soup for the first time this week. it was good, but i think i’m gonna have to try this recipe!