Creamy Baked Potato Soup

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 Why You’ll Love This Recipe

  • Rich and creamy – The combination of potatoes, cream, and cheese creates a luxurious texture.
  • Hearty and filling – Loaded with protein and comforting ingredients, this soup is a meal on its own.
  • Easy to make – Simple steps and everyday ingredients make this a go-to recipe.
  • Customizable – Easily adjust the flavors and toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Russet potatoes
  • Butter
  • Yellow onion
  • Garlic
  • All-purpose flour
  • Chicken or vegetable broth
  • Milk
  • Heavy cream
  • Cheddar cheese
  • Sour cream
  • Green onions
  • Salt and pepper
  • Paprika
  • Cooked, crumbled beef

Directions

  1. Prepare the potatoes – Bake the potatoes until tender, then let them cool slightly before peeling and mashing them.
  2. Sauté the aromatics – In a large pot, melt butter and cook the onions and garlic until soft and fragrant.
  3. Make the base – Stir in flour to create a roux, then slowly whisk in broth, milk, and cream.
  4. Add the potatoes – Stir in the mashed potatoes and let the soup simmer until thick and creamy.
  5. Incorporate cheese and sour cream – Add shredded cheddar and sour cream, stirring until melted and smooth.
  6. Finish with beef – Stir in the cooked, crumbled beef and season with salt, pepper, and paprika.
  7. Garnish and serve – Top with additional cheese, green onions, and more beef for extra flavor.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Variations

  • Spicy Kick – Add diced jalapeños or a pinch of cayenne for some heat.
  • Loaded Version – Top with extra cheese, sour cream, and crispy onions.
  • Vegetarian Option – Skip the meat and use vegetable broth.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months; thaw in the fridge before reheating.
  • Reheating: Warm on the stove over low heat, adding a splash of milk if needed.

FAQs

How do I make this soup thicker?

If you prefer a thicker soup, mash more of the potatoes or stir in a cornstarch slurry.

Can I use a different type of potato?

Yes, Yukon Gold potatoes work well for a creamier texture.

What’s the best way to reheat this soup?

Reheat on the stovetop over low heat, stirring occasionally.

Can I make this soup in a slow cooker?

Yes, cook on low for 6-7 hours or high for 3-4 hours, then stir in the dairy at the end.

How do I prevent the cheese from clumping?

Add cheese gradually and stir constantly over low heat.

Can I make this soup dairy-free?

Use coconut milk or a dairy-free alternative, and omit the cheese.

What can I serve with this soup?

Pair it with crusty bread, a side salad, or roasted vegetables.

Can I use ground meat instead?

Yes, ground meat works well if you prefer a different texture.

How can I add more flavor?

Use smoked paprika, roasted garlic, or a dash of hot sauce.

Is this soup gluten-free?

Substituting flour with cornstarch or a gluten-free blend makes it gluten-free.

Conclusion

This creamy baked potato soup is a comforting, hearty dish perfect for any occasion. Whether you enjoy it as a cozy meal on its own or pair it with your favorite sides, it’s sure to be a hit. Try it once, and it’ll quickly become a staple in your kitchen.

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Creamy Baked Potato Soup

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  • Author: Isabella
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten Free
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Description

This creamy baked potato soup is the ultimate comfort food, packed with rich flavors and a velvety texture. Made with hearty russet potatoes, savory beef, cheddar cheese, and sour cream, this easy potato soup recipe is perfect for chilly nights. Whether you want a hearty weeknight dinner or a cozy winter soup, this dish is sure to become a family favorite.

Ingredients

  • 4 large russet potatoes
  • 3 tbsp butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • ½ cup sour cream
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 cup cooked, crumbled beef
  • ¼ cup chopped green onions (for garnish)

Instructions

  • Bake the Potatoes – Preheat oven to 400°F (200°C). Bake the potatoes for 45-50 minutes until fork-tender. Let them cool slightly, then peel and mash.
  • Sauté the Aromatics – In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until soft and fragrant.
  • Make the Soup Base – Stir in flour to form a roux, then slowly whisk in broth, milk, and heavy cream until smooth.
  • Add Potatoes – Stir in the mashed potatoes and let the soup simmer for 10-15 minutes until thick and creamy.
  • Incorporate Cheese & Sour Cream – Stir in cheddar cheese and sour cream until fully melted and smooth.
  • Finish with Beef – Add cooked, crumbled beef and season with salt, pepper, and paprika. Stir well.
  • Serve & Garnish – Ladle into bowls and top with extra cheese, green onions, and crumbled beef.

Notes

  • For a thicker soup, mash more potatoes or add a cornstarch slurry.
  • For a spicy kick, mix in jalapeños or cayenne pepper.
  • To make it vegetarian, omit beef and use vegetable broth.
  • For extra richness, add a splash of heavy cream before serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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