Easy Baked Potato Soup Recipe: Loaded, Creamy & Ready in Under an Hour

Name: Easy Baked Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tablespoons butter (unsalted); 4 tablespoons all-purpose flour; 1 large onion (diced); 3 cloves garlic (minced); 4 cups chicken broth (unsalted); 4 medium russet potatoes (cubed, unpeeled); 1 cup whole milk; ½ cup heavy cream; 1½ cups sharp cheddar cheese (shredded); ½ cup sour cream; 1 bay leaf; 1 teaspoon dried thyme; Salt to taste; Fresh-cracked black pepper to taste; Optional toppings: shredded cheddar, fresh chives, sour cream

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This easy baked potato soup is loaded with sharp cheddar, sour cream, and fresh chives for that comforting, restaurant-quality creaminess you crave.

Ready in under an hour with minimal prep, it’s the ultimate weeknight comfort bowl—plus, it’s freezer-friendly and perfect for meal prep. Trust me, one spoonful and you’ll understand why this is a perennial family favorite.

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Key Takeaways

Loaded & creamy – All the flavors of a baked potato without the stuffing hassle
Quick & easy – 15 minutes of hands-on time, 40 minutes to a finished pot of comfort
Crowd-pleaser – Families, friends, and picky eaters all go back for seconds
Make-ahead magic – Freeze it, reheat it, serve it weeks later with zero compromise on flavor
Perfect pairing – Serve alongside our Cajun Potato Soup for a spicy twist when you’re feeling adventurous

Why You’ll Love This Easy Baked Potato Soup

It’s like a hug in a bowl – Warm, creamy, and deeply satisfying. On cold nights, this soup doesn’t just feed you; it wraps around you like a cozy blanket.
Surprisingly nutrient-dense – Don’t let the comfort-food vibes fool you. Russet potatoes are packed with fiber, potassium, and resistant starch when prepared right. Plus, the whole milk brings 7 grams of protein per cup to keep you genuinely full.
Zero waste, maximum flavor – We’re keeping those potato skins on (when you choose russets), which means you get all the nutrients and texture variation. The skins stay creamy when blended partially and add visual interest to every spoonful.
Beginner-proof – If you’ve been intimidated by roux or dairy-based soups, this is your recipe. I walk through every step, every texture change, and every potential hiccup so you feel confident the whole way through.
Restaurant-quality results at home – That velvety, smooth-but-not-mushy texture? That’s not magic; it’s technique. Once you master it here, you’ll nail it in our Creamy Mexican Street Corn Soup and every creamy soup that follows.
It freezes beautifully – Make a double batch, freeze half, and you’ve got an emergency dinner that tastes like you spent hours on it.

Food & Cultural Background

I still remember the first time I tasted a truly creamy potato soup—it was at a tiny café in Vermont, and I was immediately hooked. The owner told me her grandmother had been making the same recipe for decades, and she never strayed from the basics: good potatoes, fresh cream, and patience. That stuck with me.

Years later, when developing recipes for my blog, I kept gravitating toward comfort food soups. There’s something about the simplicity of potatoes combined with the luxury of cream and cheese that just feels like home cooking. This easy baked potato soup is my love letter to that Vermont café, with a loaded-baked-potato twist that my family begs me to make regularly.

Ingredients for Easy Baked Potato Soup

Ingredient	Notes & Substitutes
4 tablespoons butter	Unsalted is best so you control salt levels
4 tablespoons all-purpose flour	Gluten-free? Use a 1:1 gluten-free flour blend
1 large onion, diced	Yellow onions are my go-to
3 cloves garlic, minced	Fresh garlic only—jarred changes the flavor
4 cups chicken broth, unsalted	Vegetable broth works for vegetarian version
4 medium russet potatoes, cubed (unpeeled)	THIS IS KEY – russets have the right starch content
1 cup whole milk	Half-and-half adds more richness if preferred
½ cup heavy cream	Can reduce to ¼ cup if watching calories
1½ cups sharp cheddar, shredded	Fresh-grated melts smoother than pre-shredded
½ cup sour cream	Full-fat is best; Greek yogurt works in a pinch
1 bay leaf	Optional but adds subtle depth
1 teaspoon dried thyme	Fresh thyme is incredible if you have it
Salt & fresh-cracked black pepper	To taste
Optional toppings: cheddar, fresh chives, sour cream	Go wild with toppings

Equipment Needed

Dutch oven or heavy-bottomed soup pot (5–6 quart capacity)
Sharp chef’s knife for dicing
Cutting board
Wooden spoon or silicone spatula for stirring
Immersion blender (game-changer for creamy texture)
Potato masher (optional, for texture control)
Measuring cups and spoons
Slotted spoon (for removing bay leaf)

No immersion blender? You can use a regular blender in batches or simply mash the cooked potatoes with a potato masher for chunkier texture.

How to Make Easy Baked Potato Soup Step-by-Step

1. Sauté your aromatics in butter.
Melt butter in your Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes, stirring occasionally, until translucent. Add minced garlic and cook for another 60 seconds until fragrant. This is where the foundational flavor develops—don’t rush this step.

2. Make your roux – the secret to creamy texture.
Sprinkle flour over the onions and garlic, then stir constantly for 1–2 minutes. You’re cooking out the raw flour taste and creating a paste. It should smell nutty and caramel-y, not grainy. If it’s too dry, add a splash more butter.

3. Add broth and potatoes – gently.
Pour in chicken broth while stirring constantly to break up any lumps in the roux. Add diced potatoes and bay leaf. Stir well, then bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and let it bubble gently for 15–20 minutes, until potatoes are completely fork-tender.

4. Blend partially for creamy-but-not-mushy texture.
Remove bay leaf with slotted spoon. Using an immersion blender, blend about 60–70% of the soup, leaving some chunks of potato visible. You want texture—this isn’t pureed soup. Blend for 1–2 minutes, working the blender around the pot.

5. Stir in your dairy – low and slow.
This is crucial: reduce heat to low. Pour in whole milk and heavy cream, stirring constantly. Keep temperature low—you’re not trying to boil anything. Stir for 2–3 minutes to fully incorporate. Then add shredded cheddar, a handful at a time, stirring until completely melted. Finally, stir in sour cream until smooth.

6. Season and adjust.
Add dried thyme. Taste a spoonful. Season with salt and fresh-cracked black pepper to your liking. Remember, if your broth was salty, go easy.

Expert Tips for the Best Results

Use russet potatoes, period. They have the highest starch content, which gives you that creamy texture naturally. Red potatoes are waxy and stay chunky. Don’t substitute—this matters.
Don’t skip the roux. A proper roux made from butter and flour is the foundation of this soup’s silky texture. It cooks out that raw flour taste, which is crucial.
Keep your heat low when adding dairy. Cold dairy hitting a boiling pot equals curdled soup. Medium-low heat, constant stirring, and you’re golden.
Partial blending is your friend. Resist the urge to make it perfectly smooth. Some texture makes this soup feel homemade and interesting.
Make it ahead and freeze it. The soup tastes better the next day as flavors meld. Freeze for up to 3 months. When reheating on the stovetop, add a splash of broth or milk since it thickens as it sits.

What to Serve With Easy Baked Potato Soup

Crusty bread or garlic bread – A thick slice of sourdough, toasted with butter and garlic, is perfect for soaking up every last drop.
A fresh green salad – Something bright and peppery like arugula with vinaigrette cuts through the richness beautifully.
Grilled cheese sandwich – If you’re in comfort-food mode, lean all the way in. Crispy, buttery grilled cheese alongside this soup is pure contentment.
Roasted vegetables – Roasted broccoli or Brussels sprouts add color and nutrition without competing with the soup’s flavor.

Storing and Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days. The soup thickens slightly as it cools.

Freezer: Portion into freezer-safe containers. Freeze for up to 3 months.

Reheating: On the stovetop over medium-low heat, stirring frequently. It’ll take 10–15 minutes. If too thick, add a splash of broth or milk. Never microwave cream-based soup—the heat is uneven and breaks the dairy.

Nutrition Facts

Nutrient	Per Serving
Calories	245
Total Fat	12g
Saturated Fat	7g
Trans Fat	0.3g
Cholesterol	28mg
Sodium	580mg
Total Carbohydrates	28g
Dietary Fiber	2.8g
Protein	7g
Sugars	2g
Calcium	15% DV
Iron	8% DV

Nutrition information is estimated and may vary based on ingredients and cooking methods.

Serving Size: 1 cup (240g) | Servings: 6

FAQs About Easy Baked Potato Soup

What is Julia Child’s potato soup, and how is it different?

Julia Child’s famous Potage Parmentier is a classic French potato-leek soup made with just a few ingredients: potatoes, leeks, broth, and cream. It’s minimalist and elegant. This easy baked potato soup is the American comfort-food cousin—loaded with cheddar and sour cream toppings. Same soul, completely different energy.

What’s the secret to creamy potato soup?

Partial blending combined with the natural starch in russet potatoes. You’re not pureeing everything; you’re blending just enough to release starch and create creaminess while keeping texture. Add the right dairy ratio (milk, cream, and sour cream) and keep temperature low, and you’ve got magic.

Can I make this in a slow cooker?

Absolutely! Add everything (except dairy and cheese) to the slow cooker on low for 6–8 hours or high for 3–4 hours. About 30 minutes before serving, blend partially, then stir in the milk, cream, cheese, and sour cream on low.

Is this soup good for weight loss?

This version is comfort food, so it’s not specifically a weight-loss soup. However, you can lighten it: use reduced-fat milk instead of whole milk, skip the heavy cream or use less, and substitute Greek yogurt for sour cream. A lighter version runs about 150–180 calories per cup instead of 245.

What are common mistakes when making potato soup?

Using wrong potatoes (waxy instead of starchy), adding flour directly to soup without making a roux (lumps!), boiling too aggressively (mushy potatoes), not seasoning gradually (losing control), and adding cold dairy to boiling soup (curdled disaster). I address each in the steps above.

Final Thoughts

Here’s the thing about easy baked potato soup: it’s the kind of recipe that feels humble in the ingredient list but tastes like someone spent all day on it. That’s the whole magic, really. You’re using simple, good-quality ingredients and a few smart techniques to create something that tastes way more impressive than the effort required.

I hope you make this soon—maybe this weekend when the weather turns chilly. Once you do, take a photo and share it! Tag me on Instagram or leave a comment below. I genuinely love seeing how your version turns out and what toppings you chose.

Before you go, pin this recipe so you can find it next time a soup craving hits. And if you’ve got a friend who’d love this, share it with them too—there’s something special about knowing someone made your recipe in their own kitchen. Try our Cozy Creamy Tuscan Chicken Soup for another creamy classic.

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Can’t wait to hear how it goes! Happy cooking.

—Karen