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.

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

Description

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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.

Notes

Beginner Tips:

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-Ahead & Storage:

Make it ahead and freeze it. The soup actually tastes better the next day as flavors meld. You can freeze it for up to 3 months in freezer-safe containers.

When reheating, do it low and slow on the stovetop, stirring occasionally. It thickens as it sits, so you might need to add a splash of broth or milk when you reheat it.

The soup will thicken slightly as it cools (potatoes continue to absorb liquid).

Serving Suggestions:

Top it generously with crispy cheddar, fresh chives, and a dollop of sour cream. They add textural contrast and flavor hits that make each spoonful exciting.

Serve alongside crusty bread or garlic bread—perfect for soaking up every last drop.

Nutrition

Serving Size: 1 cup (240g)
Calories: 245
Sugar: 2 g
Sodium: 580 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4.7 g
Trans Fat: 0.3 g
Carbohydrates: 28 g
Fiber: 2.8 g
Protein: 7 g
Cholesterol: 28 mg

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