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Baked Potato Soup

Baked potato soup with ultra-creamy texture from heavy cream and cheddar, plus classic baked potato toppings. Simmered until thick, then finished with melted cheese and tangy sour cream.
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Prep Time 15 minutes
Cook Time 30 minutes
baking + cooling 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes Bake, cool, and peel before using. Roughly chop or mash for texture.
Bacon and aromatics
  • 6 strips bacon Cook until crisp, then crumble.
  • 1 onion Dice finely.
  • 3 cloves garlic Minced.
Broth and dairy base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
  • 1.5 cup shredded cheddar For melting into the soup.
  • 1 cup sour cream Stir in near the end.
Seasoning and toppings
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • extra cheddar For serving.
  • extra bacon For serving.
  • extra sour cream For serving.
  • chives For serving.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400°F for 1 hour, until tender when pierced. Cool completely, then peel and roughly chop or mash.
Cook the aromatics and thicken
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes, then add the garlic and cook for 1 minute.
  2. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
  3. Gradually whisk in the chicken broth until smooth, then add the heavy cream and combine.
Simmer and finish the soup
  1. Fold in the baked potatoes, then simmer for 15 minutes, mashing some pieces to keep a creamy texture with body.
  2. Stir in the shredded cheddar and sour cream until melted, then season with salt, pepper, and garlic powder to taste.
Serve loaded
  1. Ladle the soup into bowls and top with extra cheddar, bacon, sour cream, and chives.

Notes

Pro tip: gradually add the broth while whisking to prevent lumps, then mash a portion of the potatoes during the 15-minute simmer for thick, creamy body. Refrigerate leftovers in an airtight container up to 4 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended because sour cream can break when thawed. For a lighter option, replace heavy cream with half-and-half and use reduced-fat cheddar and sour cream (texture will be slightly less rich).