Baked potato soup is the kind of comforting, creamy bowl that warms you from the inside out. Whether you’re battling chilly weather or simply craving a hearty meal, this soup hits the spot. Packed with tender potatoes, savory aromatics, and melty cheese, it turns simple pantry staples into a luxurious, spoonable treat. This version balances rustic texture with rich flavor—ideal for weeknight dinners or cozy weekend cooking.

Table of Contents

Why You’ll Love This Recipe

Creamy & satisfying: The combination of milk, cream, and cheese creates a velvety base.
Budget-friendly: Made with affordable, everyday ingredients.
Customizable: Easily adapted for vegetarian or gluten-free diets.
Perfect for leftovers: Tastes even better the next day.
Kid-approved: A family-favorite that even picky eaters enjoy.
Freezer-friendly: Great for meal prep or batch cooking.

Ingredients

4 large russet potatoes, peeled and diced
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, chopped
4 cups chicken broth (or vegetable broth)
2 cups whole milk
1 cup heavy cream
1½ cups shredded sharp cheddar cheese
2 tbsp olive oil
2 tbsp chopped fresh chives
1 tsp salt
½ tsp black pepper

Instructions

Sauté the base: In a large soup pot over medium heat, warm the olive oil. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until soft and fragrant.
Add potatoes & broth: Stir in diced potatoes and pour in the broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until potatoes are tender.
Mash & mix: Lightly mash some of the potatoes directly in the pot for a creamier texture.
Cream it up: Stir in the milk, heavy cream, and half the cheddar cheese. Simmer for 5–7 minutes, stirring gently until fully incorporated.
Season & serve: Add salt and pepper to taste. Ladle into bowls, top with remaining cheese and chopped chives. Serve warm.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings

Nutrition Facts (per serving)

Calories: 380
Protein: 12g
Carbohydrates: 35g
Fiber: 3g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 720mg
Sugar: 6g

Note: Nutrition values are approximate and may vary based on ingredient brands and substitutions.

Tips & Variations

Tips:

Use starchy potatoes like Russets for the fluffiest texture.
For smoother soup, mash more potatoes or blend half the mixture.
Add a splash of milk when reheating to restore creaminess.

Variations:

Vegetarian: Use veggie broth and skip bacon garnishes.
Dairy-Free: Substitute with unsweetened oat milk and coconut cream.
Spicy Kick: Add a pinch of cayenne or smoked paprika.
Fully blended: Use an immersion blender for a silky consistency.
Add-ins: Stir in cooked bacon, corn, or broccoli for extra flavor.

FAQs

Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days or freeze for 2 months. Reheat gently with a splash of milk.

Is baked potato soup gluten-free?
Yes, as long as your broth and cheese are gluten-free.

Which cheese works best?
Sharp cheddar gives a nice tang, but Monterey Jack or Colby work too.

Can I make it in a slow cooker?
Absolutely! Cook on low for 6–7 hours, then stir in milk and cheese before serving.

Can I skip the cream?
Yes—use more milk or mash more potatoes for a thicker consistency.

Baked Potato Soup

A creamy, hearty soup filled with potatoes, veggies, and cheddar. Comfort food at its finest—ready in under an hour.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine American

Servings 6

Calories 380 kcal

Equipment

– Large soup pot
– Potato masher
Measuring cups & spoons
– Wooden spoon
Ladle

Ingredients

4 large russet potatoes peeled and diced
1 yellow onion chopped
3 garlic cloves minced
2 carrots diced
2 celery stalks chopped
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1½ cups shredded sharp cheddar cheese
2 tbsp olive oil
2 tbsp fresh chives
1 tsp salt
½ tsp black pepper

Instructions

In a large pot, heat olive oil over medium. Add onion, garlic, carrots, and celery. Cook 5–6 minutes.
Stir in potatoes and broth. Bring to boil, then simmer 20 minutes.
Lightly mash some potatoes for thickness.
Stir in milk, cream, and half the cheese. Simmer 5–7 minutes.
Season, garnish with chives and remaining cheese. Serve hot.

Notes

Blend part or all for a smoother texture.

Add bacon or spicy toppings for variation.

Substitute vegetable broth for a vegetarian version.

Keyword Baked Potato Soup

Conclusion

This baked potato soup is everything you want in a comfort meal—rich, satisfying, and loaded with flavor. Whether you stick to the classic version or customize it to your tastes, it’s bound to become a favorite. Serve it with warm crusty bread or a side salad, and you’ve got the perfect cozy dinner. Bookmark this one—you’ll come back to it all winter long.