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Baked Potato Soup

Baked potato soup made with baked russet potatoes and a creamy flour-butter roux for a thick, velvety texture. Finished with shredded cheddar and sour cream, then served loaded with classic toppings like bacon and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
baking + cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes baked, cooled, and peeled
Bacon
  • 6 strips bacon cooked and crumbled
Onion and garlic
  • 1 onion diced
  • 3 cloves garlic minced
Broth
  • 4 cup chicken broth
Creamy base
  • 1.5 cup heavy cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
Cheese and sour cream
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Toppings (for serving)
  • 0.5 cup extra cheddar for serving
  • 0.25 cup extra bacon for serving
  • 0.5 cup extra sour cream for serving
  • 0.25 cup chives for serving

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400°F for 1 hour until tender and baked through, then cool completely.
  2. Peel the cooled potatoes and roughly chop or mash them, leaving some texture for the soup.
Build the creamy base
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant, stirring to avoid browning.
  3. Whisk in the all-purpose flour and cook for 2 minutes, stirring until the mixture looks smooth and slightly thickened.
  4. Gradually whisk in the chicken broth until smooth, then add the heavy cream and whisk again to combine.
Simmer and finish
  1. Fold in the baked potatoes and simmer for 15 minutes, mashing some as you stir to create creamy texture with chunks.
  2. Stir in the shredded cheddar and sour cream until fully melted and smooth, then season with salt, pepper, and garlic powder to taste.
Serve loaded
  1. Ladle the soup into bowls and top each serving with extra cheddar, bacon, sour cream, and chives.

Notes

For the thickest, spoonable soup, simmer until it lightly coats the back of a spoon, then mash a few potato pieces more for your preferred texture. Store leftovers in the refrigerator up to 3 days; reheat gently over medium-low, stirring often (it will thicken as it cools). Freezing is not recommended because the cream and sour cream can separate when thawed and reheated. If you want a lighter option, swap part of the heavy cream for additional chicken broth, but add cheddar and sour cream off heat to help it stay smooth.