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Bowl of creamy baked potato soup topped with shredded cheddar cheese, crumbled bacon, and fresh green onions.

Easy Baked Potato Soup

Creamy, comforting, and loaded with flavor — this easy baked potato soup is the perfect cozy meal for any night of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 4 russet potatoes peeled and diced
  • 4 cups chicken broth
  • 1 cup milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 tsp black pepper
  • salt to taste
Optional Toppings
  • crumbled bacon
  • sliced green onions
  • extra shredded cheese

Equipment

  • Large Pot
  • Whisk
  • Potato Masher

Method
 

  1. In a large pot, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
  2. Slowly whisk in chicken broth and milk until smooth. Bring to a gentle simmer.
  3. Add diced potatoes and cook until tender, about 15–20 minutes. Lightly mash some of the potatoes for a creamier texture.
  4. Stir in cheese, sour cream, salt, and pepper. Simmer for another 5 minutes until heated through and creamy.
  5. Serve warm, topped with bacon, green onions, and extra cheese if desired.

Notes

For a thicker soup, remove the lid and let it simmer uncovered for a few extra minutes. You can also use leftover baked potatoes instead of boiling fresh ones.