There’s something about the smell of butter, onions, and potatoes simmering together that feels like being wrapped in a warm blanket. If you’ve ever craved a bowl of comfort that tastes like home but doesn’t take all afternoon to make, this baked potato soup is the kind of recipe that shows up at your door with a steaming hug.
For a meatless meal pairing, the Crustless Broccoli Cheddar Quiche makes a lovely companion to the soup.
Why You’ll Love This Soup
It’s rich without being heavy, easy enough for a weeknight, and flexible: you can keep it simple or pile on all the toppings. The technique here gives you a silky base while keeping little potato bites so each spoonful has texture — not just one-note creaminess. Plus, you don’t need any fancy equipment; a good pot and a potato masher do most of the work.
If you want an extra indulgent version, try the Loaded Baked Potato Soup for inspiration.
Ingredients
These quantities serve about 6 bowls. If you like things extra loaded, double the bacon or the cheese — I won’t judge.
- 2 lb russet potatoes, peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks celery, diced (optional, adds a little crunch)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup whole milk
- 1 cup half-and-half (or use all milk for a lighter soup)
- 3 tbsp all-purpose flour
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 cup sour cream or plain Greek yogurt
- 6 slices bacon, cooked and crumbled (optional)
- 3 green onions, thinly sliced, for garnish
- Salt and freshly ground black pepper to taste
- Chopped chives or parsley for finishing (optional)
How to Make Baked Potato Soup
Follow these steps and you’ll have a luscious soup with the comforting flavors of a baked potato — without turning on the oven.
1. Cook the potatoes
Place the cubed potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 12–15 minutes. Drain and set aside.
2. Sauté the aromatics
In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped onion and celery and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Make a roux and add broth
Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes — this cooks out the raw flour taste. Slowly whisk in the chicken (or vegetable) broth until smooth. Bring to a gentle simmer.
4. Combine potatoes and simmer
Add the cooked potatoes to the pot and simmer for 5–8 minutes so the flavors marry. Use a potato masher to mash roughly half the potatoes in the pot; you want a mix of mashed and chunky pieces for the best texture.
5. Finish with dairy and cheese
Lower the heat and stir in the milk, half-and-half, and sour cream. Add the shredded cheddar and stir until melted and smooth. Season generously with salt and pepper — taste as you go. If the soup is too thick, thin with a splash of milk or broth.
6. Serve and top
Ladle into bowls and let everyone top their soup: bacon, extra cheddar, sliced green onions, chives, or a drizzle of olive oil. Serve hot and enjoy immediately.
Tips for Success
- If you want a deeper, baked-potato flavor, roast the potato cubes for 20 minutes at 425°F before boiling; the extra caramelization adds a nice note.
- To make this vegetarian, swap chicken broth for a good vegetable stock and skip the bacon — crisped mushrooms make a lovely substitute for texture.
- Don’t overblend. A blender or immersion blender will make the soup gluey if you puree everything; keep some chunks for soul-satisfying bites.
- Make ahead: the soup thickens in the fridge. Reheat gently on the stove with a splash of milk or stock to loosen it up.
- A batch of warm Garlic Bread Rolls is the perfect side to soak up every last spoonful of soup.
FAQs
Can I use different potatoes?
Yes. Russets give a fluffy interior that breaks down nicely, but Yukon Golds work too and give a slightly creamier texture. Avoid waxy potatoes if you want the soup to thicken up.
How do I make this gluten-free?
Skip the flour and instead use 1–2 tbsp cornstarch mixed with cold water to thicken, or simmer longer so some potatoes break down and naturally thicken the broth.
Can I freeze baked potato soup?
Technically yes, but dairy can separate when frozen and reheated. If you plan to freeze, hold back the sour cream/Greek yogurt and cream, and add them when reheating. Freezes well without cheese for up to 3 months.
What should I serve with this soup?
A crusty roll or buttery garlic bread pairs perfectly, and a green salad brightens the meal. If you want something heartier, a simple quiche alongside makes it a lovely Sunday dinner.
Conclusion
This baked potato soup is the kind of dish that comforts without fuss. It’s forgiving, adaptable, and just plain satisfying — the culinary equivalent of sliding into your favorite sweater on a chilly evening. Try a spoonful plain, then add your favorite toppings. And if you’ve got leftover baked potatoes or last night’s roasted spuds, this recipe is a brilliant way to turn them into something even better. If you want a heartier meal alongside this soup, consider serving Honey Garlic Chicken Bowls for extra protein.
Happy cooking — I hope this becomes one of those recipes you make on repeat when you need a little comfort in a bowl.
Baked Potato Soup
Ingredients
Main
- 2 lb russet potatoes peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 stalks celery diced (optional)
- 4 cups chicken broth or vegetable broth
- 1 cup whole milk
- 1 cup half-and-half
- 3 tbsp all-purpose flour
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream or plain Greek yogurt
- Salt and freshly ground black pepper
Toppings (optional)
- 6 slices bacon cooked and crumbled
- 3 green onions thinly sliced
- Chopped chives or parsley
- Extra shredded cheddar
Instructions
- Place cubed potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until fork-tender, 12–15 minutes. Drain and set aside.
- Melt butter in a large pot over medium heat. Add onion and celery and cook until softened, about 5–7 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over vegetables and stir for 1–2 minutes. Slowly whisk in the broth until smooth and bring to a gentle simmer.
- Add cooked potatoes and simmer 5–8 minutes. Mash about half the potatoes with a potato masher to thicken while leaving some chunks for texture.
- Lower heat and stir in milk, half-and-half, and sour cream. Add shredded cheddar and stir until melted. Season with salt and pepper, and thin with extra milk or broth if needed.
- Ladle into bowls and top with crumbled bacon, green onions, chives, and extra cheddar as desired.
Notes
- For a deeper flavor, roast the potato cubes at 425°F for 20 minutes before boiling.
- To make vegetarian, use vegetable stock and skip the bacon; consider adding sautéed mushrooms for texture.
- If freezing, omit sour cream and heavy dairy, and add them when reheating to prevent separation.
