Baked Potato Soup Recipe
Recipe information
Make Baked Potato Soup in just 1h 10m. Indulge in our creamy Baked Potato Soup, a comforting blend of velvety potatoes, rich butter, and savory seasonings. Topped with crispy bacon, shredded cheese, and a sprinkle of chives, this hearty bowl of goodness is the perfect dish to warm your soul on a chilly day.
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Ingredients
Soup Base
Toppings
Soup Base
1. Roast (optional but recommended)
Preheat oven to 400°F (200°C). Wash whole russet potatoes, pierce a few times with a fork, and place on a baking sheet. Roast 45–55 minutes until tender when pierced. Cool slightly, then scoop out flesh and roughly mash. (If short on time, skip roasting and proceed to step 2 using peeled, cubed potatoes boiled in stock.)
2. Cook aromatics
In a large heavy-bottomed pot or Dutch oven, melt 4 tbs butter over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Make roux
Sprinkle 3 tbs all-purpose flour over the softened onions and garlic. Stir constantly for 1–2 minutes to cook the raw flour and form a light roux; this will help thicken the soup.
4. Add liquids and potatoes
Gradually whisk in 4 cups chicken stock, scraping any browned bits from the bottom. Add the roasted mashed potato flesh (or peeled, cubed raw potatoes if not roasted). Bring to a gentle boil, reduce heat to a simmer, and cook until potatoes are very tender, 12–18 minutes (if starting with raw cubed potatoes, cook until fork-tender).
5. Blend for texture
For a creamy but slightly chunky soup: Use an immersion blender to purée about half the soup in the pot, leaving some potato chunks for texture. Alternatively, transfer half the soup in batches to a blender, pulse to combine, and return to the pot. If you prefer a completely smooth soup, blend the entire batch and then return to the pot.
6. Finish soup
Stir in 2 cups whole milk and 1 cup heavy cream over low heat (do not boil after adding dairy). Add 1.5 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp dry mustard powder. Taste and adjust seasoning as needed. If the soup is too thick, add up to 1/2 cup additional stock or milk to reach desired consistency. Stir in 2 tbs chopped chives.
Toppings
7. Prepare bacon
While the soup simmers, preheat oven to 400°F (if not already used for roasting). Arrange 6 slices of bacon on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp (time depends on thickness). Transfer to paper towels and crumble when cool. Reserve a small amount of bacon fat (about 1 tsp) if you like to dot on bowls.
8. Assemble bowls
Ladle hot soup into bowls. Top each bowl with a generous sprinkle (about 1/4 cup) of shredded sharp cheddar cheese, a dollop (about 1 tbsp) of sour cream, and a sprinkle of crumbled bacon (about 2 slices worth per serving). Garnish with remaining chopped chives and an optional small pat (1 tsp) of butter for extra richness.
9. Serve
Serve immediately while hot. Provide extra shredded cheese, sour cream, and chives at the table for guests to customize.
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