I have to admit that I’m not the hugest fan of straight-up, classic potato soup. At least the versions with chunks of potatoes, some type of thin, slightly creamy broth and maybe a few other vegetables thrown in. But baked potato soup is another matter. This soup has some serious substance. I love the thick creaminess of the soup and the slight mashed, chunkiness of the baked potatoes. A hint of sour cream and cheese mixed in doesn’t hurt…nor does the bacon adorning the top.
This version is slightly lighter than some other recipes I’ve seen out there – making use of lowfat milk and light sour cream. Shockingly, despite my boys’ known aversion to potatoes, they ate this with nary a complaint! Of course, I let them put as many scoops of bacon and cheese on top as they wanted, but still, I expected a few groans and moans.
Simple in preparation and ingredients, this baked potato soup is an absolutely classic. A classic which will be utilized often this winter around our home, I am sure.
**Looking for Thanksgiving Dinner inspiration? Take a look at my menu-in-progress and plan away!**
One Year Ago: Creamy Spinach Gratin
Two Years Ago: Thanksgiving 101: The Rest of the Recipes
Three Years Ago: Coconut Chicken Curry
Loaded Baked Potato Soup
Printable Version with Picture
Printable Version
*Serves 4-6
INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
Recipe source: adapted slightly from Annie’s Eats
{ 33 comments… read them below or add one }
I’ve never met a potato I didn’t love, and this soup looks like it will be no exception- YUM! It’s everything yummy in a twice baked potato or potato skins whirled up into a warm, creamy soup. I can’t wait to try this recipe, Mel!
Hi Mel!
This looks like a simple, easy, yet delicious version of this soup. I’m putting russets on my grocery list for later today
BTW, I’m using Firefox and the print link won’t work – it tries to open it as a PDF to edit. Thanks!
Unbelievable! I just searched your site 2 days ago to see if you had a potato soup recipe. After not finding one I thought, “Hmmm, Melanie must not like potato soup.”. Ha! I used a potato soup recipe I already had, then served it in your bread bowls. I love, love, love soup in a bread bowl & was so excited to make homemade ones!! My husband even told his co-workers about them so I know they were good. I plan to try your chicken & rice soup next, but this potato soup will make its way to our table, too.
I’m in such a soup mood lately and this looks fantastic and loaded with wonderful flavor!
Yeah, this is what I have been waiting for! I love baked potato soup and Charlestons restaurant makes the best! I have been looking for a recipe that competes with theirs! Can’t wait to try it!
I have made this soup so many times since you gave me the recipe. Love Love Love it!
I have a recipe very similar to this one, that we all LOVE at our house! The recipe I have also has instructions on how to make it gluten free
Jen – I can’t duplicate the problem – the print links work fine in Firefox for me (even when I’m logged out of my Google account). Is anyone else having a problem with this?
I am such a groupie. When my e-mail opened this morning and saw the link to potato soup, I was so excited. I have been having trouble finding a potato soup that we really love. When I saw this, I thought, “Yes! Mel never lets me down!” Can’t wait to make this. I might need a little excitement in my life if I am this excited over a food post…
Just got a big box of idaho potatoes from my parents. Can’t wait to try this!
I have to say I seriously have started looking forward to the email from you. I’m a food junky right now because I’m nursing and ALWAYS hungry! This looks SO yummy and I’m thinking I’ll be making it for dinner tonight.
I just made this last night! It’s so yummy & comforting.
Ok, you are so dang connected to your followers, that you even know what we are searching for without us asking for it! I was about to comment on how a friend made some potato soup for us recently, and it was good, but not AMAZING. My kids actually loved it, which totally surprised me, because like yours, they totally GAG at other potatoes. So after having my friend’s, I knew I would have to search on here for one on your site because I knew it would be the AMAZING I was looking for. This was only two days ago! Of course, like the other person who commented on here, I couldn’t find a potato soup recipe on your site, so I thought, that must mean there aren’t any REALLY good ones. Then, today, you managed to read the thoughts of a few of us apparently! SO excited to try this ! If it has your stamp of approval I know it will be FAB! You NEVER let me down!
This looks amazing! I’m wondering, do you think it would alter the taste too much if I subbed out half of the milk for chicken broth?
beetree – It will probably make the soup slightly less thick and creamy but I think it should work just fine. Let me know if you try it!
This recipe looks very similar to the one from my mom’s recipe index. It is freakin’ DELICIOUS. I’ve never met a single soul who didn’t love this soup. It’s just so TASTY. Thanks for sharing
AAAAAAND this is what we’ll be having for dinner tonight along with some Lion House rolls and those yummy looking Pumpkin Cookies you posted earlier for dessert. Thanks Mel! You are the best!
P.S. Congrats on #5! I’ll hope for a girl for your boys too, everyone needs a little sister to be protective of!
We just made this soup tonight. By far the best potato soup ever! Thank you for the wonderful recipe
Perfect! I love baked potato soup, but haven’t found a recipe I love. I know you won’t let me down. Can’t wait to try it!
I’m going to have to hands down agree that baked potato soup is one of the best soups out there! I am going to have to whip this up on a cold day!
Try using maple bacon it adds the best flavor to the sauce.
I made your lasagna soup for supper tonight – amazing. Now we’ll be trying the potato soup next. My husband loves thick creamy soup and we all love baked potatoes. Looks like another winner. PS made your mini meatloaves last night and they were so yummy – added a bit of cheddar on top and my 6 year old thought they looked like really yummy cheeseburgers without the buns!
Another delicious-looking recipe to add to my menu! My husband and I both love soup so I’m always looking for new ones to add to my winter menus. We really like the broccoli cheese soup too and even our 3-yr.-old cleans her bowl when I make it.
Thanks again for all the delicious recipes, it has helped get me out of a major cooking funk!
This soup was awesome and my kids are eating it because it’s bacon topped. I actually didn’t put much cheese on top and it was still delicious. Oh, and I used skim milk and it was really creamy and not thin at all.
I prefer a really creamy and thick soup, so I thought that if I did three cups of of milk, and three cups of heavy whipping cream that would give me this thick and creamy soup…WRONG. It ended up being a little too thick, but I was able to thin it out a bit with some chicken stock, and even though it was originally too thick, it was still super delicious. This marks the fifth recipe that I have tried, and I am a bit of a novice in the kitchen, but every recipe has made me look like a rockstar each time. My I appreciate the ease of your recipes, as well as how easily adaptable they are. This is now my new “go to” for recipes, thanks again!
Just made your soup, and now I am miserable. Couldn’t stop eating it! So yummy!
Hey Foodies, Mel’s Soup has been selected by Knapkins to be in our Recipe Guessing Game. Can you guess the recipe? http://knapkins.com/guess_games/706?source=blog
Made this tonight and man was it good! I was impatient and diced and then boiled the potatoes for 20 minutes or so instead of baking them, and it turned out just fine… some potato chunks, some mushy. So good- thanks for yet again a delicious recipe Mel!
Can’t wait to try it….. I just love potatoes! Making this for my family tonight and am glad it doesn’t take too long.
Just tried this tonight and it was delish. Super rich and creamy. I actually hate potatoes, but loved this soup
This soup is awesome! My kids, who can be very picky, LOVED it and actually had seconds! I hold off on adding any “toppings” to it, and let everyone add their own toppings (and how much- my husband adds lots of cheese). I also cut up the potato skins and add those as well (I LOVE potato skins). Thank you so much for this fantastic recipe!
I made this tonight and it was my first time making soup!! It came out great
thank you for the recipe!
Delish Mel, I seriously could not stop eating it! Silky and creamy, just PERFECT!! Thanks for another winner!
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