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Baked Potato Soup

Baked potato soup made with peeled russet potatoes, a creamy flour-and-butter base, and cheddar melted in for a thick, comforting texture. Topped with classic baked potato fixings like bacon, sour cream, and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes baked, cooled, and peeled
Bacon
  • 6 strips bacon cooked and crumbled
Aromatics
  • 1 onion diced
  • 3 cloves garlic minced
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
Cheesy finish
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
Seasoning and toppings
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 tsp garlic powder to taste
  • 0.5 cup extra cheddar for serving
  • 2 strips extra bacon for serving
  • 0.25 cup extra sour cream for serving
  • 2 tbsp chives for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Heat oven to 400°F and bake the large russet potatoes for 1 hour, until tender. Cool the potatoes, then peel and roughly chop or mash for the soup.
Build the creamy base
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, until softened.
  2. Add the minced garlic to the pot and cook for 1 minute, stirring until fragrant.
  3. Whisk in the all-purpose flour and cook for 2 minutes to remove the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth, then add the heavy cream.
Simmer and finish
  1. Fold the baked potatoes into the pot and bring to a simmer. Simmer for 15 minutes, mashing some of the potatoes for texture.
  2. Stir in the shredded cheddar and sour cream until the cheese is fully melted and the soup looks thick and creamy.
  3. Season with salt, black pepper, and garlic powder to taste, stirring to blend.
Serve loaded
  1. Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives.

Notes

Pro tip: whisk the flour into the butter until smooth, then add broth gradually so there are no lumps. Refrigerate leftovers in a covered container for up to 3 days; reheat gently over low heat, stirring often, because cream-based soups can thicken as they cool. Freezing isn’t recommended since dairy may separate. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cheddar.