Baked Potato Soup Recipe

Loaded with delicious flavors, this Baked Potato Soup Recipe is a keeper. It’s a classic recipe that you’ll enjoy for years to come. It’s rich, creamy, and full of wonderful flavor. 

Baked Potato Soup Recipe 

This soup is a quick and easy comfort food that you will absolutely want to save the recipe for. 

Why I love this recipe:

• classic recipes are always the best 
• easy to find ingredients from your local grocery store 
• it’s so full of flavor 
• you can double this recipe to feed more 

FAQs

Tips and Tricks for this recipe:

• something I learned from experience is to make sure the cream cheese is definitely soft, and that you mix it well by whisking it with the sour cream until all of the lumps are gone
• If you think the soup is too thin, then add some shredded cheese to thicken it up
• This soup is easy to customize the size. Divide it in half for fewer people or double it for more.

Ready to make this delicious soup? Let’s make sure you have all of the ingredients you’ll need:

Ingredients:

• large baking potatoes – russet potatoes are what I used for this recipe. They have extra starch and help to thicken the soup
• small onion – Vidalia onions are always my onion of choice because yellow onions can be a bit bitter unless you sautee them beforehand
• butter – you can use unsalted butter
• chicken broth – you can make chicken broth from bullion cubes and water if you don’t have chicken broth on hand
• salt
• ground black pepper
• sour cream – whole fat is preferred, but you can use reduced-fat sour cream
• cream cheese – you can use either reduced fat or original
• milk – whole milk is preferred for a creamy texture, but you could also use 2%. I would not use non-fat because it is too watery
• shredded cheddar cheese – you could use mild cheddar cheese or sharp cheddar cheese

How do you make Baked Potato Soup?

• Using a large pot, melt the unsalted butter
• Add the chopped onion and saute
• Pour the broth in and bring it to a boil
• Then, lower the heat to a simmer
• Stir occasionally until potatoes have softened (this should take about 15 minutes)
• Slightly mash the potatoes to release some starch
• Use a large bowl or electric mixer to mix the cream cheese and sour cream until well blended
• Stir in the milk, garlic powder, salt, and the ground pepper
• Add the cheddar cheese and stir in to thicken the soup
• Ladle into bowls and serve with garnishes like crumbled bacon, cheese, and chives
• You can double the recipe for more soup

More Soup Recipes

Slow Cooker Beef Fajita Soup Recipe

Easy to make Tortellini Soup

Homemade Chicken Noodle Soup

Watch my Video on Making Baked Potato Soup

Baked Potato Soup Recipe

A delicious classic baked potato soup

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8

Calories: 402cal

Author: Melissa Haines

Ingredients

• 5 large baking potatoes like russet
• ½ cup sweet onions diced
• ¼ cup unsalted butter
• 4 cups chicken broth
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 tsp. garlic powder
• ¾ cup sour cream
• 3 oz. cream cheese
• 1 cup whole milk you can use 2%
• 1 cup shredded cheddar cheese

Instructions

• Using a large pot, melt the unsalted butter
• Add the chopped onion and saute
• Pour the broth in and bring it to a boil
• Then, lower the heat to a simmer
• Stir occasionally until potatoes have softened (this should take about 15 minutes)
• Slightly mash the potatoes to release some starch
• Use a large bowl or electric mixer to mix the cream cheese and sour cream until well blended
• Stir in the milk, garlic powder, salt, and the ground pepper
• Add the cheddar cheese and stir in to thicken the soup
• Ladle into bowls and serve with garnishes like crumbled bacon, cheese, and chives

Notes

Nutrition facts are only an estimate

• You can double the recipe for more soup

Can I make this soup in advance? 

You can definitely make this soup ahead of time. Just cover and refrigerate until ready to serve. When you are ready, warm it in a saucepan over the stove

Can I Freeze Potato Soup?

Potato soup is one soup that I would not recommend freezing. The potatoes give off the starch and break up on reheating, losing their texture

Nutrition

Calories: 402cal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 713mg | Potassium: 1103mg | Fiber: 3g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 14mg | Calcium: 209mg | Iron: 2mg