When the air turns crisp and you’re craving something warm, creamy, and filling, there’s no better choice than Baked Potato Soup. This rich and hearty classic tastes like a loaded baked potato in spoonable form—full of comforting flavors, velvety texture, and customizable toppings.
Perfect for busy weeknights, fall dinners, or a cozy meal with family, this easy potato soup recipe has everything you want in a bowl of comfort. Whether you’re serving it with buttery biscuits or prepping it ahead for lunches, it’s a go-to recipe you’ll want to make again and again.
Looking for more soul-warming ideas? Try this Crockpot Crack Potato Soup or Vegetable Beef Soup next!
Table of Contents
Why You’ll Love This Easy Baked Potato Soup
This soup has become a favorite for so many good reasons. It’s hearty enough to serve as a full meal, quick to prepare with pantry staples, and totally adaptable to your preferences. Here’s why it deserves a spot in your dinner rotation:
Creamy and smooth with chunks of tender potato
Packed with flavor and customizable toppings
One-pot meal that’s easy to clean up
Great for meal prep or freezing for later
Kid-friendly and adult-approved
Can be made gluten-free or vegetarian
Perfect for fall, winter, or anytime comfort is needed
If you like cozy comfort meals like this one, you’ll also love our Easy Low Carb Chicken Casserole or Best Crockpot Chicken Pot Pie.
Ingredients for Baked Potato Soup
4 medium russet potatoes (baked, peeled, and diced)
4 tablespoons butter
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free blend)
2 1/2 cups chicken broth
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 cup shredded cheddar cheese
1/2 cup sour cream
Optional toppings include extra shredded cheese, green onions, crispy bacon or turkey bacon, sour cream, or crispy fried onions.
Kitchen Equipment You’ll Need
Large pot or Dutch oven
Wooden spoon or silicone spatula
Measuring cups and spoons
Potato masher or immersion blender
Knife and cutting board
Ladle for serving
How to Make Baked Potato Soup Step-by-Step
Step 1: Bake the Potatoes
Bake the potatoes in a 400°F oven for about 45–60 minutes or until fork-tender. Let cool slightly, then peel and dice into cubes.
Step 2: Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 4–5 minutes. Stir in the garlic and cook for 30 more seconds.
Step 3: Make a Roux
Add the flour to the pot and stir continuously to form a paste. Cook for 1–2 minutes to eliminate the raw flour taste.
Step 4: Add the Liquids
Slowly whisk in the chicken broth, then stir in the milk and cream. Bring to a gentle simmer, stirring often, until slightly thickened.
Step 5: Add Potatoes and Seasoning
Stir in the diced baked potatoes along with salt, pepper, and paprika if using. Let simmer for about 10–15 minutes, stirring occasionally.
Step 6: Blend to Your Preferred Texture
Use a potato masher for a chunky texture, or an immersion blender for a smoother consistency. You can also do a combination of both for the best of both worlds.
Step 7: Stir in Cheese and Sour Cream
Remove the pot from heat. Stir in shredded cheese and sour cream until melted and smooth.
Step 8: Serve and Top
Ladle into bowls and top with your choice of garnishes. Pair with our Butter Swim Biscuits or Cheddar Biscuit Breakfast Casserole for a full meal.
Tips for the Creamiest Potato Soup
Use russet potatoes for the best starchy base
Don’t over-blend—leave some potato chunks for texture
Add cheese and sour cream after removing from heat to avoid curdling
Adjust salt and pepper after tasting—potatoes absorb a lot of flavor
Use milk and cream for a rich finish or substitute half-and-half
Delicious Variations
Loaded Baked Potato Soup: Add crispy bacon, cheddar, and green onions
Broccoli Cheddar Style: Stir in cooked broccoli and extra cheese
Chicken Potato Soup: Add cooked shredded chicken for more protein
Vegan Version: Use vegan butter, coconut milk, and plant-based cheese
Instant Pot or Slow Cooker: Follow similar steps with adjusted times
Nutrition Facts Per Serving (1 Cup)
Calories: 320
Fat: 18g
Carbohydrates: 28g
Protein: 9g
Sugar: 5g
Fiber: 2g
Sodium: 540mg
Note: Nutrition may vary based on toppings and substitutions.
How to Store and Reheat
Refrigerate any leftover soup in an airtight container for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring frequently. Add a splash of milk if needed to loosen the texture.
To freeze, store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Common Mistakes to Avoid
Over-blending the soup until it’s gluey
Adding cheese while still boiling—it can separate
Not seasoning enough—always taste and adjust
Skipping the roux—it helps create the creamy base
Frequently Asked Questions
Can I use leftover mashed potatoes?
Yes, about 2–3 cups of mashed potatoes can be added in place of baked potatoes.
What potatoes are best for this soup?
Russet potatoes are the best choice because they break down easily and create a creamy texture.
Can I freeze this soup?
Yes, it freezes well. Just avoid freezing with certain toppings like sour cream—add those fresh when reheating.
How do I make it gluten-free?
Use a gluten-free flour blend or thicken with cornstarch instead of all-purpose flour.
Can I make it vegetarian?
Yes! Use vegetable broth instead of chicken broth and skip any meat-based toppings.
More Cozy Recipes from RecipeZed
If you enjoyed this recipe, explore these comforting dishes next:
Easy Low Carb Chicken Casserole
Crockpot Crack Potato Soup
Best Crockpot Chicken Pot Pie
Vegetable Beef Soup
Sweet Potato Cinnamon Roll Cake
Browse more Dinner Recipes at RecipeZed.
When to Serve Baked Potato Soup
This recipe is great for so many occasions:
Weeknight dinners
Fall and winter lunches
Sick day recovery
Meal prep for busy weeks
Casual gatherings and potlucks
It pairs beautifully with warm biscuits, crusty bread, or a crisp salad.
Final Thoughts + Call to Action
There’s something truly comforting about a bowl of Baked Potato Soup—it’s creamy, flavorful, and easy to customize to your liking. Whether you’re new to homemade soups or a seasoned cook, this recipe is one that always hits the spot.
If you give this recipe a try, we’d love to hear from you! Leave a comment, rate the recipe, or share your twist. And don’t forget to subscribe to RecipeZed.com for more cozy dinner ideas sent straight to your inbox.
Print
Baked Potato Soup: The Creamy, Cozy Comfort You Need This Fall
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Baked Potato Soup is creamy, hearty, and perfect for chilly nights. Made with baked russet potatoes, cheddar cheese, and sour cream, this easy one-pot comfort food is ready in under an hour and fully customizable.
Ingredients
- 4 large russet potatoes, baked and peeled
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- Optional toppings: cooked bacon, green onions, extra cheese, chives
Instructions
- Bake Potatoes: Preheat oven to 400°F. Bake pierced russet potatoes directly on the rack for 45–50 minutes. Cool, peel, and roughly mash.
- Sauté Aromatics: In a large pot, melt butter. Sauté onion for 4 minutes, add garlic, and cook 30 seconds more.
- Make Roux: Add flour and stir constantly for 1–2 minutes until golden. Slowly whisk in chicken broth.
- Add Milk & Potatoes: Stir in milk and mashed potatoes. Simmer gently, stirring occasionally.
- Add Cheese & Sour Cream: Reduce heat and stir in cheese and sour cream. Mix until smooth. Season with salt and pepper.
- Serve: Ladle into bowls and top with desired toppings like bacon, cheese, or green onions.
Notes
- Use russet potatoes for best texture—bake ahead for richer flavor.
- Lighten it up with almond milk and Greek yogurt instead of cream and sour cream.
- Add extras like broccoli, shredded chicken, or buffalo sauce for creative variations.
- Store leftovers in the fridge for 3–4 days or freeze up to 2 months.
- Reheat gently with added milk to loosen the soup if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
