Baked Potato Soup Recipe Worth Craving
This Baked Potato Soup is irresistibly creamy, loaded with classic baked potato flavors, and perfect for cozying up on chilly nights. With hearty potatoes, sharp cheddar, and fresh toppings, it’s a meal that feels like a hug in a bowl. Simple to make and endlessly customizable—comfort food never tasted so good.
Ingredients
- 2 tbsp butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 4 baked russet potatoes peeled and diced
- 1 cup whole milk or cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped chives extra cheese, and cooked bacon for topping
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion until translucent, about 4min.
- Add garlic, cook 1min.
- Stir in flour; cook 1-2min, stirring constantly.
- Gradually whisk in broth until smooth.
- Add diced baked potatoes.
- Stir in milk/cream and bring to a simmer.
- Mash some potatoes for creaminess, leave some chunks.
- Add cheese and sour cream; stir until melted and smooth.
- Season with salt and pepper.
- Simmer 10min, stirring occasionally.
- Serve hot, topped with chives, cheese, and bacon if desired.
Notes
- Bake potatoes ahead or microwave to save time.
- For a lighter soup, use low-fat milk and light sour cream.
- Add veggies like corn or broccoli for more texture.
- Double for a crowd or freeze leftovers for later.
- Adjust thickness by adding more broth to taste.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-