Baked Potato Soup

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Baked potato soup is a classic comfort food for good reason. Spoon up a bowl of this warm, cheesy soup tonight!

The other day it snowed. And snowed. And snowed. The flakes were so small that as time went on it was hard to see that anything was piling up, until the end of the day when we realized the porch was entirely covered.

Days like those call for soup, and one that is going to warm you completely. 

I turn to creamy soups in times like those, comforting, blended varieties that always seem like they have more staying power than a brothy soup.

Don’t get me wrong, I love brothy soups, but creamy black bean soup or carrot miso soup just seem so appropriate for cold weather.

Loaded baked potato soup is one that my husband and I have enjoyed for years. Tender yellow potatoes are transformed into a cheesy, silky smooth soup that warms you from the inside out. 

Once you add fresh herbs and a smattering of crispy bacon pieces, well… let’s just say your belly will be happy.

What potatoes do I use for soup?

When selecting potatoes to use in soup, choose varieties that are waxy and contain less starch. 

I prefer to use smaller yellow or red potatoes. Yukon gold potatoes work very well for soup, especially if you choose to not blend the soup all the way and like small chunks of potato.

Russet potatoes, which have a lot of starch, are not the best for soup. They have a low moisture content and are mealy instead of creamy. However, they will work in a pinch for soups that are blended, so if you only have russets you can still make this soup!

How do you make baked potato soup thicker?

If your soup isn’t thick enough after you’ve blended and added cheese, there are a few options for making it thicker.

Try adding heavy cream or yogurt. Sour cream would work as well, and adds that familiar flavor from a classic loaded baked potato.

You can add cornstarch or flour by first making a slurry. Whisk together a small amount of the blended soup with the cornstarch until thick and blended completely, then whisk that into the rest of the soup. As you continue to cook the soup it will thicken.

topping suggestions

In my house we love dishes that we can customize to our liking, so this soup is perfect for our topping addictions!

I serve this classically with extra sharp cheddar cheese, chopped chives or green onions, and chopped cooked bacon. Skip the bacon if you want to keep it vegetarian, and make sure to not use chicken broth!

My husband likes to add sour cream and hot sauce sometimes. We also keep the pepper grinder on the table for some fresh cracked pepper on top. 

You could even offer croutons, crispy fried onions, thinly sliced jalapeños, or whatever you fancy on your favorite soups. Set everything out in small bowls so diners can garnish to their heart’s content!

Can I freeze baked potato soup?

Typically potato soup doesn’t freeze well, because the potatoes will soak up any extra moisture. The soup can also become grainy when reheating. Soups with dairy also can separate and lose their creaminess.

I recommend storing leftovers in the refrigerator and eating them within 3 days. 

If you do want to freeze the soup, let it cool completely, then portion into individual containers.

Leave space at the top to allow for expansion. You can also pour the soup into special freezer-safe containers, and then once frozen, seal the bricks using a vacuum sealer.

To reheat, empty the contents into a saucepan and let come to a simmer, stirring often to recombine flavors.

Make this baked potato soup recipe the next time you crave a cozy, comforting meal!

Baked Potato Soup

Creamy and comforting, baked potato soup is a warming meal you'll love for dinner.

Author : Megan Myers

4.67 from 3 votes

Print Pin Recipe Review

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 6 servings

Calories per serving 446 kcal

Ingredients

  

1/2x1x2x3x

• 4 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 pounds potatoes, peeled and diced
• 4 cups vegetable stock
• 2 cups milk
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 1/4 cup minced fresh chives
• Chopped cooked bacon

Directions

• Melt butter in a large stockpot over medium heat. Add onion and cook until translucent, then stir in garlic and cook until fragrant, about 30 seconds.
  4 tablespoons butter, 1 yellow onion, 2 cloves garlic
• Stir in potatoes. Add a small amount of vegetable broth and stir, scraping bottom to loosen any stuck bits of onion, then add remaining broth, milk, and thyme. Bring to a boil, then cover and simmer for 1 hour.
  2 pounds potatoes, 4 cups vegetable stock, 2 cups milk, 1/2 teaspoon dried thyme
• In batches, puree soup in a blender (or use an immersion blender), then pour back into stockpot. Taste and add salt and pepper to taste.
  Salt and pepper
• Add cheese and whisk until completely melted. Simmer 10 minutes. Serve with bacon and extra cheese and chives sprinkled on top, if desired.
  1/4 cup minced fresh chives, 2 cups shredded cheddar cheese, Chopped cooked bacon

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Nutrition

Serving: 1.5 cupsCalories: 446 kcalCarbohydrates: 41 gProtein: 18 gFat: 24 gSaturated Fat: 14 gCholesterol: 70 mgSodium: 955 mgFiber: 4 gSugar: 4 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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