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–+ servings
A bowl of creamy Baked Potato Soup topped with sour cream, bacon bits, cheese, and green onions.

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, scrubbed and pricked with a fork
  • 1/2 cup butter
  • 1 cup chopped onion
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Garnish
  • 1/2 cup cooked bacon bits
  • 1/4 cup chopped green onions
  • 1/4 cup sour cream

Equipment

  • Large pot
  • Baking sheet
  • Potato masher

Method
 

  1. Preheat oven to 400°F (200°C). Bake potatoes on a baking sheet for 1 hour, or until tender.
  2. Let potatoes cool slightly, then scoop out the flesh and mash it in a bowl. Set aside.
  3. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Stir in flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth and milk until smooth.
  6. Bring to a simmer, stirring occasionally. Cook for 10 minutes.
  7. Stir in mashed potato, cheddar cheese, salt, and pepper. Cook until cheese is melted and soup is heated through.
  8. Ladle soup into bowls and garnish with bacon bits, green onions, and sour cream.

Notes

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

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