Baked Potato Soup
Baked Potato Soup simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Baked Potato Soup starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓4 large baking potatoes (about 12 ounces each)
- ✓2/3 cup butter, cubed
- ✓2/3 cup all-purpose flour
- ✓3/4 teaspoon salt
- ✓1/4 teaspoon white pepper
- ✓6 cups 2% milk
- ✓1 cup sour cream
- ✓1/4 cup thinly sliced green onions
- ✓1 cup shredded cheddar cheese
- ✓10 bacon strips, cooked and crumbled
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Preheat the oven to 350°F and have a baking sheet ready. Use a fork to pierce the potatoes several times and then place them on the sheet pan. Slide the pan into the oven and bake the potatoes until they're completely tender, 65 to 75 minutes. Remove the potatoes from the oven and let them cool completely.
- 2
Remove the peels from the cooked potatoes and discard them. Slice the potatoes into 1-inch cubes and set them aside.
- 3
Melt the butter in a large saucepan over medium heat. Whisk the flour, salt and white pepper into the butter until the mixture is smooth. Continue stirring for another 30 seconds or so, then whisk in the milk gradually. Stir the mixture constantly as you bring it to a boil. Continue to stir and simmer the liquid for about two minutes until it's thickened. Add the potatoes to the pan and mix them into the soup; give the soup another minute or two on the burner to warm the potatoes through, then remove the pan from the heat.
- 4
Add the sour cream to the soup and stir it in thoroughly. Then, fold in the sliced green onions. Ladle the finished recipe into soup bowls, and top each serving with shredded cheddar cheese and crumbled cooked bacon.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Baked Potato Soup
Serve Baked Potato Soup with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Baked Potato Soup ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 469 calories
- Carbohydrates: 41g carbohydrate (10g sugars
- Cholesterol: 86mg cholesterol
- Fiber: 3g fiber)
- Protein: 14g protein.
- Sodium: 563mg sodium
- Fat: 28g fat (17g saturated fat)