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Baked Potato Soup

Baked potato soup combines russet potatoes with a creamy chicken broth base, then finishes with crisp bacon, cheddar, sour cream, and green onions. Baking the potatoes first gives the soup tender chunks and a rich, hearty texture.
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Prep Time 15 minutes
Cook Time 1 hour 32 minutes
cooling 10 minutes
Total Time 1 hour 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 russet potatoes large, about 3 pounds, scrubbed and dried
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 0.33 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For serving
  • 6 slices bacon
  • 1.5 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 3 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

Bake the potatoes
  1. Heat the oven to 400°F and set the potatoes on a rimmed baking sheet.
  2. Prick each potato several times with a fork and bake for 50–65 minutes, until a knife slides easily into the center.
  3. Let the potatoes cool for 10 minutes, or until easy to handle.
Prepare the toppings
  1. Cook the bacon in a 6-quart Dutch oven over medium heat in two batches, 6–8 minutes per batch, until crisp.
  2. Transfer the bacon to a paper towel-lined plate, drain the drippings, and crumble the bacon once cool.
Make the soup
  1. Melt the butter in the Dutch oven over medium heat, add the onion, and cook for about 5 minutes, stirring occasionally, until softened.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the chicken broth until smooth, then whisk in the milk.
  4. Bring the soup to a gentle simmer and cook for 8–10 minutes, stirring often, until slightly thickened.
  5. Scoop the potato flesh from the skins into the pot and discard the skins.
  6. Add the salt and pepper, mash about half of the potatoes against the side of the pot, and simmer for 5 minutes, stirring gently.
Serve
  1. Ladle the soup into bowls and top with the bacon, cheddar, sour cream, and green onions.

Notes

For the smoothest texture, mash about half of the potatoes against the pot while leaving the rest in chunks. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can separate. For a gluten-free variation, use a 1:1 gluten-free flour blend.