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Baked Potato Soup

Baked potato soup made creamy with a butter-and-flour roux, then simmered with roasted russet potatoes until thick and spoonable. Topped like a loaded baked potato with cheddar, bacon, sour cream, and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
baking potatoes, cooling 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes Baked, cooled, and peeled.
Bacon
  • 6 strips bacon Cooked and crumbled.
Onion
  • 1 onion Diced.
Garlic
  • 3 cloves garlic Minced.
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Butter
  • 0.5 cup butter
All-purpose flour
  • 0.33 cup all-purpose flour
Cheddar
  • 1.5 cup shredded cheddar
Sour cream
  • 1 cup sour cream
Seasonings
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
Toppings for serving
  • Extra cheddar For serving.
  • Extra bacon For serving.
  • Extra sour cream For serving.
  • chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400F for 1 hour, until tender. Let them cool, then peel and roughly chop or mash for a mix of chunks and potato body.
Make the creamy soup base
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute. Keep stirring so it becomes fragrant without browning.
  3. Whisk in the all-purpose flour and cook for 2 minutes. This lightly cooks the flour for a smoother thickening base.
  4. Gradually whisk in the chicken broth until smooth, then add the heavy cream. Whisk until the mixture is fully combined and creamy.
Simmer with potatoes and season
  1. Fold in the baked potatoes, then simmer for 15 minutes. Mash some of the potatoes during the simmer for added texture.
  2. Stir in the shredded cheddar and sour cream until melted. Season with salt, pepper, and garlic powder to taste until the flavor is balanced.
Serve loaded
  1. Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives. Serve immediately while the cheese is warm and melty.

Notes

For the best thick texture, stop simmering as soon as the soup lightly coats a spoon; it will thicken further as it rests. Store leftovers in the fridge up to 3 days in an airtight container and reheat gently over low heat, adding a splash of broth or cream if needed. Freezing is not recommended for dairy-forward soups like this, since cream can separate. If you want a lighter option, use half-and-half instead of heavy cream for a less rich result.