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Baked Potato Soup

Baked potato soup made ultra-creamy with butter-and-flour thickening, simmered until silky, then finished with cheddar and sour cream for a classic loaded flavor. Topped with extra cheddar, crumbled bacon, and chives, it delivers that baked-potato feel in spoonable form.
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Prep Time 15 minutes
Cook Time 30 minutes
baking + cooling 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes Baked, cooled, peeled.
Bacon
  • 6 strips bacon Cooked and crumbled.
Soup base
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 garlic powder To taste.
  • extra cheddar For serving.
  • extra bacon For serving.
  • extra sour cream For serving.
  • chives For serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the potatoes at 400F for 1 hour on a sheet pan, until tender. Cool until they’re easy to handle, then peel and roughly chop or mash for texture (some chunks are fine).
Cook the onion and garlic
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes, then add the garlic and cook 1 minute, until fragrant and softened.
Thicken the soup
  1. Whisk in the flour and cook for 2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth until smooth, then add the heavy cream.
Simmer with potatoes
  1. Fold in the baked potatoes, then simmer for 15 minutes. Mash some of the potatoes during simmering for a thicker, creamy texture with a few tender bits.
Finish and season
  1. Stir in the shredded cheddar and sour cream and cook just until melted and smooth. Season with salt, pepper, and garlic powder to taste, then keep warm until ready to serve.
Serve loaded
  1. Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives. Serve immediately while hot so the cheese melts into the surface.

Notes

Pro tip: keep a few potato chunks—mashing “some” during the 15-minute simmer gives the best baked-potato texture. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave, thinning with a splash of broth if needed. Freezing is not recommended because the cream and sour cream can become grainy when thawed. For a dairy-light swap, use half-and-half instead of heavy cream and omit the sour cream topping (add it only to individual bowls if you still want the tang).