Servings
Font
Back
Baked Potato Soup
5 from 54 votes

Baked Potato Soup

Baked Potato Soup uses peeled cubed potatoes simmered with onions, garlic, and chicken broth until tender, combined with a creamy roux made from butter, flour, milk, and heavy cream. Sharp cheddar cheese and sour cream enrich the soup, finished with garnishes like crumbled bacon and green onions for added flavor and texture. This hearty soup is smooth and comforting with a mild savory profile.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 2 Tablespoons butter divided, salted
  • 1 large onion (finely diced)
  • 3 garlic minced or 1/4 teaspoon Garlic Powder, cloves
  • 4 lbs potatoes peeled and cubed
  • 4 cups chicken broth
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups milk whole
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt (or more to taste)
  • 1 teaspoon black pepper
  • 1/2 cup sour cream
  • 2-3 cups cheddar cheese sharp
Garnish:
  • 1 lb. Bacon (cooked and crumbled)
  • 4 green onions (chopped)
  • cheddar cheese sharp
  • sour cream

Instructions

    Cup of Yum
  1. Heat a large, heavy-bottomed pot over medium heat. Add 2 Tablespoons of butter and onion and cook for 8-10 minutes, stirring often, until the onions start to become soft and golden in color. Add garlic and cook for 1 minute. 
  2. Add cubed potatoes and chicken broth. Reduce heat to medium-low and cover. Let simmer for about 25 minutes, or until the potatoes are tender. The time will depend on how large the pieces of potato are. You may need to reduce the heat to low.
  3. Meanwhile, heat another pot over medium heat. Add 2 Tablespoons of butter. Using a whisk, add flour and continually whisk to form a paste.  Stir in whole milk, heavy cream, salt, and pepper. Continue to whisk often as the mixture begins to thicken. Let it cook for at least 10-15 minutes, or until the mixture begins to coat the back of a spoon. Stir in sour cream until it is completely incorporated. 
  4. Add cream mixture to the potatoes in a pot and stir. Stir in the cheese and let melt and thicken. Taste for seasonings.
  5. Cook bacon according to package instructions. Top soup with crumbled bacon, extra cheese, green onions, and sour cream, if so desired.

Notes

  • Choose yellow, Yukon Gold, or Goldust potatoes for a creamier texture in the soup; these varieties have thinner skins and less starch.
  • Russet potatoes can be used for a heartier soup but are more starchy and drier, affecting texture.
  • Potatoes can be peeled or left unpeeled based on preference, impacting soup consistency.