Ultra-thick potato soup with real baked potato flavor
Creamy Baked Potato Soup
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Actually baked potatoes scooped out and simmered into a thick, creamy soup. The roasting step adds a depth of flavor that boiled potato soups can't match.
Cuisine: American
Category: Main
Difficulty: Easy
Cost: $
Quick Summary
85 min total time|6 servings|Easy difficulty
Actually baked potatoes scooped out and simmered into a thick, creamy soup. The roasting step adds a depth of flavor that boiled potato soups can't match.
American
Sarah Chen
(Updated )
This baked potato soup starts by actually baking the potatoes, which concentrates their starch and adds a subtle roasted flavor. The result is a noticeably richer, deeper-tasting soup.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 5 large russet potatoes
- 6 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- 1
Bake potatoes at 400°F for 1 hour until fork-tender. Let cool slightly, then scoop out the flesh.
- 2
In a large pot, melt 3 tbsp butter and whisk in 3 tbsp flour. Cook 1 minute, then gradually add broth, stirring until smooth.
- 3
Add potato flesh and mash to desired consistency—leave some chunks for texture.
- 4
Stir in cream, sour cream, 1 cup cheese, salt, and pepper. Heat until cheese is melted and soup is hot.
- 5
Serve topped with remaining cheese, crumbled bacon, sour cream, and chopped chives.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Heavy creamHalf-and-half or evaporated milk
Slightly less rich but still creamy
Cheddar cheeseGruyere or pepper jack
Gruyere adds nuttiness; pepper jack adds heat
Tips & Storage
Pro Tips
Pierce potatoes with a fork before baking to allow steam to escape.
For a smoother soup, use an immersion blender on half the mixture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Soup thickens considerably when chilled.
Reheating
Reheat gently on the stove, adding milk or broth to thin to desired consistency.
Nutrition Facts
Per serving (60mg) · 6 servings
Calories400
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates22g
Fat38g
Fiber720mg
Sugar3g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip baking the potatoes?
- You can boil cubed potatoes for 15 minutes, but you'll lose the roasted depth of flavor.
- Can I make it in a slow cooker?
- Bake potatoes first, then combine everything in a slow cooker on low for 2-3 hours.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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