Ahhh, comfort classic 🥔✨
Here’s a creamy baked potato soup that tastes like a loaded baked potato in a bowl.
Classic Baked Potato Soup
Serves 4–6 | Cozy, rich, and customizable
Ingredients
- 4 large russet potatoes, baked, cooled, and cubed
- 4 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth (or veggie broth)
- 2 cups milk (whole is best)
- 1 cup heavy cream (optional but elite)
- Salt & black pepper, to taste
Toppings (the fun part):
- Crispy bacon bits
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped green onions or chives
Instructions
- Bake the potatoes
Bake at 400°F / 205°C for ~1 hour until tender. Let cool, then peel (optional) and cube. - Build the base
Melt butter in a large pot over medium heat. Add onion and cook until soft (5–6 min). Add garlic and cook 30 seconds. - Thicken it up
Stir in flour and cook for 1–2 minutes (no browning). Slowly whisk in broth, then milk. - Add potatoes
Stir in cubed potatoes. Simmer 10–15 minutes until thick and cozy. - Blend (optional)
For chunky soup: mash some potatoes with a spoon.
For creamy soup: blend part or all with an immersion blender. - Finish
Stir in cream if using. Season with salt and pepper. - Serve loaded
Top like a baked potato gone wild 🧀🥓
Quick Variations
- Extra cheesy: Stir in 1–2 cups cheddar at the end
- Healthier: Use half-and-half or milk only
- Smoky: Add a pinch of smoked paprika
- Vegetarian: Veg broth + skip bacon
Want a slow cooker, Instant Pot, or 5-ingredient lazy-night version?
