Are you looking for a warm, hearty, and easy-to-make soup that’s perfect for chilly evenings? This Easy Baked Potato Soup recipe is the perfect answer! Made with simple ingredients, this creamy soup is not only satisfying but also incredibly flavorful. With every spoonful, you'll enjoy the smooth, velvety texture of baked potatoes, making it a comforting favorite in any household. Ready to dive in and learn how to make this cozy dish? Read on to discover every detail you need to prepare this delicious meal!

What is Baked Potato Soup?
Baked Potato Soup is a creamy, savory soup made primarily from baked potatoes, broth, and other flavorful ingredients. It’s rich, hearty, and incredibly comforting—a perfect dish for cold days or when you're craving something filling and satisfying. This recipe delivers all the creamy goodness you expect from a potato soup without any unnecessary complications, making it perfect for beginner cooks or busy weeknights.
Ingredients List for Easy Baked Potato Soup
Before diving into the step-by-step instructions, let’s gather all the ingredients needed for this delicious soup. The beauty of this recipe lies in its simplicity, using staple ingredients that you likely already have in your kitchen.
- 4 large russet potatoes (baked, peeled, and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk (whole milk for a richer texture, but any milk will work)
- ½ cup sour cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Chopped green onions (for garnish)
- Optional toppings: Croutons, extra cheese, and green onions.
Ingredients List for Additional Flavors
This basic Baked Potato Soup recipe is delicious on its own, but if you want to take it up a notch or adapt it to your taste preferences, here are some additional ingredients you can consider:
- ¼ teaspoon smoked paprika (for a hint of smoky flavor)
- ¼ teaspoon cayenne pepper (if you like a little heat)
- ¼ cup cream cheese (for an extra creamy consistency)
- ½ teaspoon dried thyme (for an herbal note)
- ½ cup frozen or canned corn (adds a subtle sweetness)
Substitutions and Variations
While this recipe is delicious in its original form, you might want to make some adjustments based on dietary needs, preferences, or what you have on hand. Here are some common substitutions and variations you can try:
- Dairy-Free Option: Use plant-based butter, dairy-free milk (like almond or oat milk), and a dairy-free sour cream alternative to make this soup vegan-friendly.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener to make the soup gluten-free.
- Cheese Variations: While cheddar cheese is a classic choice, you can experiment with other types of cheese like Gruyère, Colby Jack, or even mozzarella for different flavor profiles.
- Loaded Potato Soup: You can turn this simple recipe into a loaded version by adding extra ingredients like roasted vegetables, sautéed mushrooms, or even chunks of grilled chicken for more protein.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the step-by-step instructions for making this delicious Easy Baked Potato Soup.
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly, prick them with a fork, and place them directly on the oven rack. Bake for 45-60 minutes or until they’re soft and tender. Once they are cool enough to handle, peel off the skin and dice the potatoes into small chunks.
- Sauté the Onion and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5-7 minutes until they’re soft and translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Create the Base: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux (a thickening base). Cook the mixture for about 2-3 minutes until it becomes lightly golden in color.
- Add the Broth and Milk: Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Once the broth is incorporated, add the milk and stir to combine. Bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Potatoes: Stir in the diced baked potatoes, and use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot. This will help thicken the soup and create that creamy consistency.
- Incorporate the Sour Cream and Cheese: Reduce the heat to low, and stir in the sour cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth and creamy.
- Season the Soup: Taste the soup and season with salt, black pepper, and any additional seasonings like smoked paprika or cayenne pepper for extra flavor.
- Simmer to Perfection: Let the soup simmer for an additional 10 minutes, allowing all the flavors to meld together. If the soup becomes too thick, you can add a little more broth or milk to reach your desired consistency.
How to Cook Baked Potato Soup: A Step-by-Step Guide
In this section, we’ll quickly recap the key steps to cooking the perfect Baked Potato Soup:
- Bake the potatoes until tender.
- Sauté onions and garlic in butter.
- Create a roux by adding flour and cooking until golden.
- Gradually add broth and milk, stirring to prevent lumps.
- Add diced potatoes and mash them for a creamier texture.
- Stir in sour cream and cheese until melted and smooth.
- Season the soup and simmer for 10 minutes to enhance flavors.
Common Mistakes to Avoid
- Skipping the Roux: The roux is essential for thickening the soup, so don’t skip this step! Without it, your soup may turn out thin and watery.
- Overcooking the Potatoes: Be careful not to overbake or boil the potatoes to the point where they turn mushy. This can affect the overall texture of your soup.
- Not Mashing Enough Potatoes: If you don’t mash some of the potatoes, the soup won’t have the desired creamy consistency. Don’t be afraid to mash about half of the potatoes to give the soup body.
Serving and Presentation Tips
Presentation is key when serving a delicious bowl of Baked Potato Soup. You can turn this simple dish into something special with a few thoughtful touches.
How to Serve Baked Potato Soup
Serve your soup in a deep bowl with a side of crusty bread or a light salad to create a balanced meal. The warm, hearty soup pairs perfectly with fresh, crisp accompaniments.
Presentation Ideas for Baked Potato Soup
- Garnish with Toppings: Add a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a few chopped green onions on top for a vibrant and flavorful finish.
- Add Texture: Try topping your soup with crunchy croutons or crispy fried onions for an added texture contrast.
- Use a Bread Bowl: For a rustic presentation, serve the soup in a hollowed-out bread bowl. It’s not only delicious but also visually appealing.
Baked Potato Soup Recipe Tips
- Make It Ahead: This soup can easily be made ahead and stored in the fridge for up to 3 days. When reheating, add a splash of milk or broth to maintain the creamy texture.
- Freeze It: Baked Potato Soup freezes well! Just store it in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating.
- Adjust Thickness: If your soup is too thick, simply add more broth or milk to reach the desired consistency.
Frequently Asked Questions (FAQs)
Q: Can I use leftover mashed potatoes instead of baked potatoes?
A: Yes, you can use leftover mashed potatoes. Just add them during the step where you mash the baked potatoes and adjust the liquid accordingly.
Q: How long will the soup last in the fridge?
A: This soup will keep well in the refrigerator for up to 3 days. Be sure to store it in an airtight container.
Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Simply sauté the onions and garlic first, then add all ingredients (except for the cheese and sour cream) to the slow cooker. Cook on low for 6-7 hours, stirring in the cheese and sour cream in the last 30 minutes.
Conclusion
This Easy Baked Potato Soup recipe is the perfect comfort food that’s simple to make and absolutely delicious. With its rich, creamy texture and cozy flavors, it’s bound to become a family favorite. Whether you’re making it for a quick weeknight dinner or serving it at a gathering, it’s sure to impress!
PrintEasy Baked Potato Soup Recipe
This easy baked potato soup recipe is creamy and comforting, using simple ingredients like baked potatoes, onions, and cheddar cheese. The soup is cooked in a single pot, blending tender potatoes with a creamy broth for a satisfying, hearty meal. Perfect for a cold day, this recipe is quick to make and ideal for family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stove-cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large baked potatoes
- 1 medium onion, diced
- 4 cups chicken broth
- 2 cups milk
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Peel and chop the baked potatoes into small cubes.
- In a large pot, sauté the diced onions until soft.
- Add the chicken broth and bring to a boil.
- Stir in the chopped potatoes, milk, and sour cream.
- Simmer for 15-20 minutes, stirring occasionally until the soup thickens.
- Blend half of the soup for a smoother texture, or leave it chunky as desired.
- Stir in the cheddar cheese until melted and season with salt and pepper.
- Serve topped with green onions, if desired.
Notes
- To make the soup thicker, you can add a bit of flour or cornstarch.
- This recipe can be easily adapted for a vegetarian diet by using vegetable broth instead of chicken broth.
- If you prefer a creamier texture, use an immersion blender to blend the entire soup.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 710mg
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