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A bowl of creamy baked potato soup topped with bacon, shredded cheese, and chives.

Baked Potato Soup

A creamy and comforting baked potato soup recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 4 large potatoes russet or idaho, scrubbed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups milk 2% or whole
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional Toppings
  • 1/2 cup cooked bacon crumbled
  • 1/4 cup chopped chives
  • 1/4 cup shredded cheddar cheese

Equipment

  • Large pot
  • Baking sheet
  • Potato masher

Method
 

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork.
  2. Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50-60 minutes, or until tender.
  3. Once the potatoes are cool enough to handle, scoop out the flesh and discard the skins. Mash the potato flesh in a bowl.
  4. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the chicken broth and milk until smooth.
  8. Bring the mixture to a simmer, stirring occasionally. Reduce heat and cook for 10 minutes.
  9. Stir in the mashed potatoes, shredded cheddar cheese, and sour cream. Cook until the cheese is melted and the soup is heated through.
  10. Season with salt and pepper to taste.
  11. Serve hot, garnished with crumbled bacon, chives, and extra cheese if desired.

Notes

For a thicker soup, use less broth or milk. For a thinner soup, add more broth or milk.