Baked Potato Soup

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving
Ingredients: 2 Tablespoons salted butter; 1 large onion; 3 garlic cloves; 4 lbs potatoes, peeled and cubed; 4 cups chicken broth; 2 Tablespoons butter; 3 Tablespoons flour; 2 cups whole milk; 1 1/2 cups heavy cream; 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup sour cream; 2-3 cups sharp cheddar cheese; 1 lb. Bacon; 4 green onions; sharp cheddar cheese; sour cream

User Reviews

5.0

54 reviews

Excellent

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

Baked Potato Soup

Iris Warren

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Loaded Baked Potato Soup. Creamy Cheesy Potato Soup topped with crispy bacon, green onions, sharp cheddar cheese, and sour cream. The perfect baked potato soup recipe.

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Ingredients

Servings

2 Tablespoons salted butter (divided)
1 large onion (finely diced)
3 garlic cloves (minced or 1/4 teaspoon Garlic Powder)
4 lbs potatoes, peeled and cubed
4 cups chicken broth
2 Tablespoons butter
3 Tablespoons flour
2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon salt (or more to taste)
1 teaspoon pepper
1/2 cup sour cream
2-3 cups sharp cheddar cheese

Garnish:

1 lb. Bacon (cooked and crumbled)
4 green onions (chopped)
sharp cheddar cheese
sour cream

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Instructions

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.
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.
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.
Add cream mixture to the potatoes in a pot and stir. Stir in the cheese and let melt and thicken. Taste for seasonings.
Cook bacon according to package instructions. Top soup with crumbled bacon, extra cheese, green onions, and sour cream, if so desired.

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Notes

Yellow or Yukon Gold or Goldust Potatoes are known for their creamy texture and thin skins so they are very versatile in soups, especially when you want to leave the skin on. They aren't as starchy and dry as a russet potato so they are my number one choice when adding potatoes to soup.
Russet Potatoes are very hearty potatoes and are known for being the perfect potato when serving baked potatoes. They hold up well in soup but are high in starch and I prefer to use a yellow or white potato for their creamy texture.