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baked potato soup recipe
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5 from 1 vote

Baked Potato Soup Recipe

A delicious classic baked potato soup
Prep Time15 minutes
Active Time25 minutes
Course: Soup
Cuisine: American
Yield: 8
Calories: 402cal
Author: Melissa Haines

Materials

  • 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