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Baked Potato Soup

Baked potato soup made ultra-creamy with a roux-style base, tender baked russet potatoes, and melted cheddar. Simmered until thick and loaded like a classic baked potato with bacon, sour cream, and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes, baked and peeled
  • 4 russet potatoes Bake until tender, cool, peel, then chop or mash.
Bacon
  • 6 strip bacon Cook until crisp, then crumble.
Onion and garlic
  • 1 onion Dice small.
  • 3 clove garlic Minced.
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
Cheddar and sour cream
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
Seasoning
  • salt To taste.
  • black pepper To taste.
  • garlic powder To taste.
For serving
  • extra cheddar Optional, for topping.
  • extra bacon Optional, for topping.
  • extra sour cream Optional, for topping.
  • chives Optional, for topping.

Equipment

  • 1 Dutch oven

Method
 

Bake and prep potatoes
  1. Bake the russet potatoes at 400°F for 1 hour, until tender and easily pierced. Let them cool completely, then peel and roughly chop or mash for the soup.
Build the creamy base
  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 4 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown. Keep the heat steady for a fragrant, lightly softened base.
  3. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly. The mixture should look smooth and slightly thick.
  4. Gradually whisk in the chicken broth until smooth, then add the heavy cream. Mix until fully combined and glossy.
Simmer and finish
  1. Fold in the baked potatoes and simmer for 15 minutes, stirring and mashing some potatoes for texture. The soup should thicken and become creamy.
  2. Stir in the shredded cheddar and sour cream until melted and smooth. Season with salt, black pepper, and garlic powder to taste.
Serve
  1. Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives. Serve hot for the classic loaded baked-potato vibe.

Notes

For the smoothest texture, mash some potatoes directly in the pot during the 15-minute simmer, leaving others chunkier for contrast. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over medium-low, stirring often. Freezing is not recommended because cream-based soups can break when thawed. For a lighter option, swap heavy cream for half-and-half, which will reduce richness but still keeps the soup creamy.