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Creamy Baked Potato Soup in a bowl, perfect as a comforting meal.
Lady Maria

Easy Baked Potato Soup

This creamy and comforting baked potato soup is like a warm hug in a bowl. Made with perfectly baked potatoes, cheddar cheese, bacon, and sour cream, it's a hearty and satisfying meal that's easy to make.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Russet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk whole or 2%
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 4 slices bacon, cooked and crumbled, plus more for topping
  • 2 green onions, thinly sliced, for topping
  • Salt to taste
  • Pepper to taste

Equipment

  • Oven
  • large pot or Dutch oven
  • Fork
  • Baking sheet (optional)
  • Immersion blender or regular blender
  • measuring cups and spoons
  • knife
  • Cutting board
  • whisk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry potatoes. Poke each potato several times with a fork.
  3. Rub potatoes with olive oil and sprinkle with salt and pepper.
  4. Place potatoes on the oven rack (or baking sheet) and bake for 45-60 minutes, or until easily pierced with a fork. Let cool slightly.
  5. In a large pot or Dutch oven, melt butter over medium heat.
  6. Add diced onion and cook until softened, about 5 minutes.
  7. Add minced garlic and cook for another minute, until fragrant.
  8. Sprinkle flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes.
  9. Gradually whisk in chicken broth, breaking up any lumps.
  10. Bring the mixture to a simmer.
  11. Scoop out the flesh of the baked potatoes and add to the pot.
  12. Use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, carefully transfer portions of the soup to a regular blender, blend until smooth, and return to the pot.
  13. Stir in milk, heavy cream, and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through, stirring occasionally.
  14. Stir in sour cream. Do not boil after adding sour cream.
  15. Season the soup with salt and pepper to taste.
  16. Top with crumbled bacon, shredded cheddar cheese, sour cream, and chopped green onions before serving.

Notes

Soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. If soup is too thick, add more chicken broth or milk. If soup is too thin, simmer uncovered or add a cornstarch slurry (1 tbsp cornstarch with 1 tbsp cold water). Experiment with different cheeses, add a pinch of cayenne pepper for heat, or use vegetable broth for a vegetarian option.