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Baked Potato Soup

Baked potato soup made with baked-and-mashed russet potatoes, a creamy roux-thickened broth, and cheddar melted until smooth. Loaded with classic toppings like sour cream, shredded cheddar, bacon, and chives for a hearty, ultra-creamy bowl.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes baked, cooled, and peeled
Bacon
  • 6 strips bacon cooked and crumbled
Onion
  • 1 onion diced
Garlic
  • 3 cloves garlic minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Butter
  • 0.5 cup butter
All-purpose flour
  • 0.33 cup all-purpose flour
Cheddar cheese
  • 1.5 cup shredded cheddar
Sour cream
  • 1 cup sour cream
Seasonings
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
Toppings (optional)
  • 1 extra cheddar for serving
  • 1 extra bacon for serving
  • 1 extra sour cream for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400°F for 1 hour, until tender. Cool, then peel and roughly chop or mash them.
Make the creamy soup base
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes.
  2. Add the garlic and cook for 1 minute, stirring to prevent burning. Keep the heat at a steady medium.
  3. Whisk in the flour and cook for 2 minutes. Stir constantly until the flour tastes cooked.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Whisk in the heavy cream after the broth is fully combined.
Simmer and finish
  1. Fold in the baked potatoes and simmer for 15 minutes. Mash some of the potatoes in the pot for texture while it simmers.
  2. Stir in the cheddar and sour cream until melted and the soup looks ultra-creamy. Season with salt, pepper, and garlic powder to taste.
Serve
  1. Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives. Serve immediately while hot.

Notes

For the creamiest texture, simmer gently and mash part of the potatoes in the pot so you get both smooth and chunky bites. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove over low heat, stirring often. Freezing is not recommended because the cream can separate when thawed. If you want a lighter version, use half-and-half instead of heavy cream (the soup will be slightly less thick).