Baked Potato Soup Recipe

5 from 1 vote

A delicious classic baked potato soup

Prep Time15

Active Time25

Course: Soup

Cuisine: American

Yield:

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