Growing up in a busy household, my mother rarely had time for complicated weekend cooking, but there was one dish she made every winter that defined comfort for me: Baked Potato Soup. I remember the cold Saturday afternoons when she would pull the foil-wrapped, perfectly baked potatoes out of the oven, their skins blackened and the steam carrying that earthy, nutty scent throughout the house. It wasn’t just a meal; it was a ritual of warmth and togetherness. This recipe is a recreation of that nostalgic feeling—it delivers the savory, rich flavor of a fully loaded baked potato, transformed into a luxuriously creamy, comforting soup.
After testing this recipe multiple times and comparing it against countless versions, I’ve refined the process to be genuinely easy, yet maintain the deep flavor complexity that only comes from using real baked potatoes. This is the ultimate, crowd-pleasing, easy Baked Potato Soup that transforms simple ingredients into a deeply satisfying bowl.
Table of Contents
Why Baking the Potatoes Makes All the Difference
You might wonder why you should take the extra step to bake the potatoes instead of simply boiling them. It’s a crucial technique for achieving that signature deep flavor in your Baked Potato Soup.
The Science Behind the Flavor: Dry vs. Boiled Potatoes
When a potato is baked at a high temperature, the moisture inside turns to steam and is forced out, drying the potato’s flesh. This process concentrates the potato’s natural sugars and starches, creating a fluffy texture and a nutty, earthy flavor that a boiled potato—which absorbs water and becomes bland—simply cannot match. This concentrated flavor is what gives the soup its complexity and depth.
Choosing the Right Spud: Russet vs. Yukon Gold
The type of potato you choose significantly impacts the final texture of your soup:
- Russet Potatoes (Recommended): High in starch and low in moisture, Russets fall apart easily when cooked. They are ideal for thickening the soup naturally as they break down, resulting in a velvety, creamy finish.
- Yukon Gold Potatoes: Medium-starch potatoes. They offer a naturally buttery flavor and hold their shape better than Russets. Use these if you prefer a soup with distinct, tender potato chunks.
Essential Ingredients for Creamy, Rich Baked Potato Soup
The success of this recipe relies on a few key, high-quality ingredients.
The Core Ingredients Checklist
| Ingredient | Quantity | Notes |
| Russet Potatoes | 4 large | Baked until fork-tender. |
| Butter | 4 tbsp (56g) | For the roux and richness. |
| Yellow Onion | 1 medium, diced | The aromatic base. |
| All-Purpose Flour | 1/4 cup | Used to create the roux, a thickening agent. |
| Chicken or Vegetable Broth | 4 cups (945ml) | Low-sodium preferred. |
| Whole Milk or Half-and-Half | 2 cups (475ml) | Provides creaminess and body. |
| Sharp Cheddar Cheese | 2 cups, freshly grated | Use a sharp variety for maximum flavor. |
| Sour Cream or Plain Yogurt | 1/2 cup | Adds a classic baked potato tang. |
| Salt and Freshly Ground Black Pepper | To Taste | Potatoes absorb a lot of salt; season generously. |
The Best Easy Homemade Baked Potato Soup Recipe (Tested)
Growing up in a busy household, my mother rarely had time for complicated weekend cooking, but there was one dish she made every winter that defined comfort for me: Baked Potato Soup. I remember the cold Saturday afternoons when she would pull the foil-wrapped, perfectly baked potatoes out of the oven, their skins blackened and the steam carrying that earthy, nutty scent throughout the house. It wasn’t just a meal; it was a ritual of warmth and togetherness. This recipe is a recreation of that nostalgic feeling—it delivers the savory, rich flavor of a fully loaded baked potato, transformed into a luxuriously creamy, comforting soup.
After testing this recipe multiple times and comparing it against countless versions, I’ve refined the process to be genuinely easy, yet maintain the deep flavor complexity that only comes from using real baked potatoes. This is the ultimate, crowd-pleasing, easy Baked Potato Soup that transforms simple ingredients into a deeply satisfying bowl.
Why Baking the Potatoes Makes All the Difference
You might wonder why you should take the extra step to bake the potatoes instead of simply boiling them. It’s a crucial technique for achieving that signature deep flavor in your Baked Potato Soup.
The Science Behind the Flavor: Dry vs. Boiled Potatoes
When a potato is baked at a high temperature, the moisture inside turns to steam and is forced out, drying the potato’s flesh. This process concentrates the potato’s natural sugars and starches, creating a fluffy texture and a nutty, earthy flavor that a boiled potato—which absorbs water and becomes bland—simply cannot match. This concentrated flavor is what gives the soup its complexity and depth.
Choosing the Right Spud: Russet vs. Yukon Gold
The type of potato you choose significantly impacts the final texture of your soup:
- Russet Potatoes (Recommended): High in starch and low in moisture, Russets fall apart easily when cooked. They are ideal for thickening the soup naturally as they break down, resulting in a velvety, creamy finish.
- Yukon Gold Potatoes: Medium-starch potatoes. They offer a naturally buttery flavor and hold their shape better than Russets. Use these if you prefer a soup with distinct, tender potato chunks.
Essential Ingredients for Creamy, Rich Baked Potato Soup
The success of this recipe relies on a few key, high-quality ingredients.
The Core Ingredients Checklist
| Ingredient | Quantity | Notes |
| Russet Potatoes | 4 large | Baked until fork-tender. |
| Butter | 4 tbsp (56g) | For the roux and richness. |
| Yellow Onion | 1 medium, diced | The aromatic base. |
| All-Purpose Flour | 1/4 cup | Used to create the roux, a thickening agent. |
| Chicken or Vegetable Broth | 4 cups (945ml) | Low-sodium preferred. |
| Whole Milk or Half-and-Half | 2 cups (475ml) | Provides creaminess and body. |
| Sharp Cheddar Cheese | 2 cups, freshly grated | Use a sharp variety for maximum flavor. |
| Sour Cream or Plain Yogurt | 1/2 cup | Adds a classic baked potato tang. |
| Salt and Freshly Ground Black Pepper | To Taste | Potatoes absorb a lot of salt; season generously. |
Ingredient Notes and Easy Substitutions
Dairy Swaps (For a Lighter or Non-Dairy Soup)
- Lighter Version: Substitute Whole Milk with 2% milk and Sour Cream with plain Greek yogurt for a lower-fat option.
- Non-Dairy Version: Use unsweetened, unflavored oat milk or soy milk instead of dairy milk. Substitute the butter with olive oil or a plant-based butter alternative.
- Note: This content is for educational purposes only and does not replace professional dietary or medical advice.
Thickening Agents
We use a roux (butter and flour) in this recipe for guaranteed creaminess, but if you need a gluten-free option:
- Cornstarch Slurry: Skip the flour/butter roux. Instead, whisk 2 tablespoons of cornstarch into 1/2 cup of cold milk until smooth. Stir this slurry into the simmering soup base (before adding the cheese and sour cream) and cook for a few minutes until thickened.
If you enjoy preparing quick, flavorful meals, you might also be interested in our recipe for mini baked chicken tacos, which offers a great weeknight dinner alternative.
Step-by-Step Instructions: Mastering Your Homemade Baked Potato Soup
The key to this recipe is the gentle, intentional layering of flavors.
1. Prepping the Starches: Baking and Cubing
- Preheat your oven to 400°F (200°C). Wash and dry the potatoes. Pierce each potato 5–6 times with a fork.
- Rub the potatoes with a little oil and sprinkle with salt. Bake for 50–60 minutes until they are easily pierced with a fork and the skins are crisp.
- Let the potatoes cool slightly. Scoop the flesh out of the skins, reserving the skins for a crispy topping if desired. Roughly mash about half the potato flesh and cube the remaining half. Set aside.
2. Building the Flavor Base (Sautéing the Aromatics)
- In a large Dutch oven or soup pot, melt the 4 tablespoons of butter over medium heat.
- Add the diced yellow onion and sauté for 5–7 minutes until they are soft and translucent, not browned.
- Stir in the 1/4 cup of flour and cook for 1 minute, whisking constantly to create a smooth roux. Cooking the flour removes the raw, chalky taste.
3. The Perfect Consistency: Simmering and Mashing
- Gradually pour in the 4 cups of broth, whisking constantly to incorporate the roux and prevent lumps. Once smooth, slowly stir in the 2 cups of milk or half-and-half.
- Bring the soup to a gentle simmer, stirring occasionally. This will allow the liquid to thicken.
- Add the mashed and cubed baked potato flesh. Simmer for 5–10 minutes, allowing the potatoes to fully release their starch and thicken the soup. If you prefer a smoother soup, use an immersion blender to briefly blend about half of the soup right in the pot.
4. The Creamy Finish
- Remove the pot from the heat. Stir in the 2 cups of freshly grated sharp cheddar cheese until it is completely melted and the soup is smooth. Adding cheese off the heat prevents it from separating or becoming grainy.
- Stir in the 1/2 cup of sour cream or plain yogurt for a final layer of richness and tang.
- Season generously with salt and freshly ground black pepper. As someone who has cooked this dish for years, I advise tasting and seasoning again, as potatoes require a surprising amount of salt.
My Expert Tips for the Best Results
Troubleshooting: Why is My Soup Grainy?
Graininess is a common issue that is almost always caused by adding dairy or cheese incorrectly:
- Pre-Shredded Cheese: These often contain anti-caking agents (like cellulose) that prevent smooth melting. Always grate your cheese fresh from the block.
- Adding Dairy to a Raging Boil: High heat can cause cheese to seize or dairy products (like milk or sour cream) to curdle. Always remove the pot from the heat before stirring in the cheese and sour cream.
- Over-blending: If you use a blender (especially a high-speed one) on the whole batch, the starches in the Russet potatoes can over-emulsify and create a thick, pasty, or gluey texture. Blend only half the batch, or use a hand masher.
How to Adjust Seasoning and Thickness
- Too Thin: Simmer the soup uncovered for an additional 10–15 minutes. The reduction in liquid will naturally thicken it. Alternatively, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir into the soup, and simmer until thickened.
- Too Thick: Stir in an extra 1/2 cup of broth or milk until the desired consistency is reached.
- Too Bland: Taste and add another pinch of salt, a dash of onion or garlic powder, or a few drops of hot sauce to lift the flavors.
Serving and Pairing Suggestions
The Ultimate Toppings Bar
The best part of an authentic Baked Potato Soup is the topping! Set up a toppings bar and let everyone customize their bowl.
- Crispy Goodness: Crispy baked potato skins (from step 1), or a smoky, crumbled meat substitute.
- Cheesy & Creamy: Extra shredded cheddar, a dollop of sour cream or Greek yogurt.
- Fresh Finish: Sliced chives, chopped green onions, or a sprinkle of fresh parsley.
What to Serve Alongside: Pairing Recommendations
This soup is rich and hearty enough to be a meal, but it pairs wonderfully with something light and fresh to cut through the richness.
- A crisp, green salad with a bright vinaigrette.
- A light, creamy grinder pasta salad is an excellent contrast in texture and temperature.
- A simple side of toasted sourdough bread for dipping.
Storage, Freezing, and Reheating Instructions
- Storage: Cool the soup completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3–4 days. The soup will thicken considerably as it chills.
- Freezing (With a Note): You can freeze this soup, but dairy tends to separate and become slightly grainy when thawed. If you plan to freeze, prepare the soup up until the end of Step 3, but do not add the cheese or sour cream. Freeze the potato and broth base.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If reheating the full version, add a splash of milk or broth to thin it out and restore the creamy texture. If reheating the frozen base, thaw overnight, then reheat and stir in the cheese and sour cream once it’s warm.
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Frequently Asked Questions (FAQs)
Can I use pre-cooked, leftover baked potatoes for this recipe?
Absolutely. This recipe is an ideal use for leftover baked potatoes. One large leftover potato usually yields about 1.5 to 2 cups of flesh. Ensure you adjust the quantity of potatoes used to achieve your preferred thickness.
What kind of broth is best, chicken or vegetable?
Both work well. Chicken broth provides a savory depth that complements the richness of the cheese and potato. Vegetable broth keeps the soup vegetarian and allows the earthy potato flavor to shine through more clearly. Always use low-sodium broth to control the final seasoning yourself.
Easy Baked Potato Soup
Ingredients
- 4 large Russet potatoes, baked until fork-tender
- 4 tbsp butter
- 1 medium yellow onion, diced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups freshly grated sharp cheddar cheese
- 1/2 cup sour cream or plain yogurt
- to taste salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Wash and dry the potatoes. Pierce each with a fork, rub with oil, sprinkle with salt, and bake for 50–60 minutes. Let cool slightly, scoop flesh, mash half, and cube the rest.
- In a large soup pot, melt butter over medium heat. Add diced onions and sauté 5–7 minutes until soft. Stir in flour and cook 1 minute, whisking constantly to form a roux.
- Gradually whisk in broth, then stir in milk. Bring to a simmer and let thicken. Add mashed and cubed potatoes. Simmer 5–10 minutes, blending slightly for a smoother texture if desired.
- Remove from heat. Stir in cheese until melted, then add sour cream or yogurt. Mix well until smooth. Season generously with salt and pepper to taste.
Notes
Equipment
- oven
- baking sheet
- large soup pot or Dutch oven
- whisk
- wooden spoon
- knife
