Best Baked Potato Soup – Creamy and Comforting

There’s something magical about a bowl of creamy baked potato soup on a chilly evening. It’s like wrapping yourself in a warm hug from the inside out. I remember the first time I made this soup—it was a blustery autumn night, and my kitchen smelled like buttery potatoes and fresh herbs. My family gathered around the table, spoons clinking against bowls, and I knew this recipe was a keeper. If you’re craving that same soul-soothing comfort, you’re in the right place. Let’s make the best baked potato soup together!

Ingredients You’ll Need

This soup is all about simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

• Russet potatoes (4 large) – The star of the show! Russets are perfect for baking and mashing, giving the soup that velvety texture.
• Butter (½ cup) – Because everything tastes better with butter. It adds richness and depth.
• Yellow onion (1 medium, diced) – A humble but essential base for flavor.
• Garlic (3 cloves, minced) – Because garlic makes everything better.
• All-purpose flour (¼ cup) – Helps thicken the soup to that perfect creamy consistency.
• Chicken or vegetable broth (4 cups) – Use homemade if you have it, but store-bought works just fine.
• Heavy cream (1 cup) – For that luscious, silky finish.
• Sour cream (½ cup) – Adds a lovely tang and creaminess.
• Sharp cheddar cheese (1 cup, shredded) – Because what’s a baked potato without cheese?
• Salt and black pepper (to taste) – Season as you go for the best flavor.
• Optional toppings – Crispy bacon, chives, extra cheese, or a dollop of sour cream.

How to Make the Best Baked Potato Soup

This soup comes together in just a few simple steps, but the result is pure comfort. Here’s how to make it:

1. Bake the potatoes. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, and bake for about an hour, or until tender. Let them cool slightly before peeling and roughly chopping.
2. Sauté the aromatics. In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute—just until fragrant.
3. Make the roux. Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for 1-2 minutes to remove the raw flour taste.
4. Add the broth. Slowly pour in the broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
5. Incorporate the potatoes. Add the chopped baked potatoes to the pot, stirring to combine. Let the soup simmer for about 10 minutes to meld the flavors.
6. Blend for creaminess. Use an immersion blender to partially blend the soup, leaving some chunks for texture. (If you don’t have one, you can mash with a potato masher or transfer a portion to a blender—just be careful with hot liquids!)

Pro tip: If the soup feels too thick, add a splash more broth or cream to reach your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.

Pro Tips, Variations, and Substitutions

Making the best baked potato soup is all about personalizing it to your taste. Here are some ways to tweak this comforting classic:

• For extra creaminess: Stir in a dollop of sour cream or Greek yogurt right before serving.
• Vegetarian option: Skip the bacon and use vegetable broth instead of chicken broth.
• Gluten-free: Swap the all-purpose flour for cornstarch or a gluten-free flour blend.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Cheesy goodness: Mix in shredded sharp cheddar or smoked Gouda for an extra layer of flavor.

What to Serve with Baked Potato Soup

This creamy soup is a meal in itself, but pairing it with the right sides can elevate your dining experience:

• A crisp green salad with a tangy vinaigrette
• Warm, crusty bread or garlic knots for dipping
• Grilled cheese sandwiches for the ultimate comfort meal
• Roasted vegetables like Brussels sprouts or asparagus

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your soup tasting fresh:

• Storage: Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 3–4 days.
• Freezing: This soup freezes well! Store it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm it gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to loosen it up.

Frequently Asked Questions

Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic first, then add all the ingredients (except dairy) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the milk and cheese during the last 30 minutes.

What’s the best potato to use?
Russet potatoes are ideal because they break down slightly, giving the soup a naturally creamy texture. Yukon Golds also work well if you prefer a slightly firmer bite.

Can I make this soup ahead of time?
Yes! Prepare the soup as directed, but hold off on adding the milk and cheese until you’re ready to reheat and serve. This keeps the texture perfect.

How can I make it thicker or thinner?
For a thicker soup, mash some of the potatoes more or add a bit more flour. To thin it out, stir in extra broth or milk until you reach your desired consistency.

Final Thoughts

There’s something truly magical about a bowl of creamy baked potato soup—it’s like a warm hug on a chilly day. Whether you’re serving it for a cozy family dinner or impressing guests at a gathering, this recipe is sure to become a favorite. Don’t forget to pile on those toppings and savor every comforting spoonful. Happy cooking!