This easy Baked Potato Soup is a comfort food favorite! It’s thick and creamy and topped with all your favorite baked potato fixins. It’s a hearty soup that’s a total meal in a bowl!
Hey there friends!
I saw some snow in the forecast this past weekend for lots of folks, so I thought today I’d share my recipe for this thick and creamy Baked Potato Soup. It’s a stick to your bones, hearty, comfort food soup that’s sure to give you some energy for all that snow shoveling you may be doing! And if you’re a baked potato fan, then this soup will be right up your alley.
Rich and Creamy Baked Potato Soup
This soup is one of the easiest soup recipes ever, especially when you bake your potatoes earlier in the day or the night before. The potatoes will take about one hour in a 400 degree oven, so if you bake them ahead the remainder of the recipe will take under 30 minutes. AND you’ll only need one pot!
The soup base is a combination of whole milk and low-sodium chicken broth and it’s thickened it up with a bit of flour. I use our favorite Montreal Steak Seasoning for added flavor and Kraft Triple Cheddar Creamy Melt Shredded Cheese for an extra smooth cheesy texture.
Baked Potato Soup Ingredients
- Russet potatoes
- bacon
- butter
- yellow onion
- garlic
- all-purpose flour
- milk
- low-sodium chicken broth
- cheddar cheese
- Montreal steak seasoning
- kosher salt and pepper
You’ll bring your soup base to a boil before lowering it to a simmer until it thickens up. Then you’ll add some of your bacon and shredded cheese and continue to cook until the cheese is totally melted.
You’ve got your meat, potatoes and cheese all in one bowl. We often enjoy a bowl as our meal, but if you opt for a cup instead of a bowl it’s delicious alongside a burger.
You can top your soup with whatever toppings you enjoy on your baked potatoes. We always opt for bacon, shredded cheese and chives, but you can also add a dollop of sour cream and scallions.
Hope you give the recipe a try and if you do please let me know in the comments below. And if you have any questions about the recipe, just drop me a comment below. Enjoy!
A Few Cook’s Notes for Baked Potato Soup
I like to bake my potatoes the night before so the day I make the soup everything comes together in less than 30 minutes.
If you were in a super rush you could also use refrigerated cubed potatoes from your local market.
If you find that the soup is too thick for your taste you can just thin it out with some additional chicken broth.
You can top your soup with your favorite baked potato fixins. I top my soup with bacon, shredded cheddar and chopped chives and sometimes chopped scallions and a dollop of sour cream.
Baked Potato Soup
Print Recipe Pin RecipeIngredients
- 4 Russet potatoes
- 6 slices bacon, diced
- 4 Tbsp. butter
- 1 1/2 cups yellow onion, finely chopped
- 1 1/2 tsp. Montreal Steak Seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups low-sodium chicken broth
- 1 1/2 cups cheddar cheese, plus some extra for sprinkling on top (I use Kraft Creamy Melt Triple Cheddar)
Instructions
- Preheat oven to 400 degrees. Scrub the potatoes and dry them and then prick potatoes all over with a fork. Rub the potatoes with canola oil and sprinkle with salt and pepper and place on a baking sheet and bake for one hour or until fork tender. Remove from oven and when the potatoes are cool enough to handle, peel them and cut them into small cubes.
- In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Pour the fat from the pot, leaving just one tablespoon in the pot.
- Melt the butter in the pot. Add the onions, Montreal Steak Seasoning, salt and pepper and cook over medium heat for 5 minutes, until softened. Add the garlic and continue to cook for one minutes, stirring often.
- Whisk in the flour and cook for 1-2 minutes, stirring often. Slowly whisk in the milk and chicken broth followed by the potatoes. Bring the soup to a boil over medium-high heat. Reduce the heat to a simmer and cook until the soup thickens, about 8-10 minutes. Stir in the cheddar cheese and some of the bacon, leaving some extra for topping and continue to cook until the cheese is melted. Season with extra salt and pepper, if desired. Ladle into bowls and top with extra shredded cheese, bacon, chopped chives and sour cream, if desired.
Notes
Soups like this one are how I get through the Winter :) Your version looks perfect. I love that I always have the ingredients to make it around and it’s hearty enough for dinner, too.
Perfect for lunch or dinner Jennifer, I agree!
I used to work at a restaurant when I was 19 that had a baked potato soup and I LOVED it. I definitely have to try your version!
Hope you love it Katherine!