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Astounding Baked Potato Soup for Maximum Comfort in 6 Steps

Baked Potato Soup for Maximum Comfort
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This Baked Potato Soup delivers maximum comfort. It is thick, creamy, and loaded with classic baked potato toppings like cheese and bacon for a truly indulgent winter bowl.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1/2 cup all-purpose flour
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 4 slices bacon, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sour cream, for garnish
  • Chopped chives, for garnish

Instructions

  1. Cook the cubed potatoes in water until very tender, about 15 minutes. Drain and set aside.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery. Cook until softened, about 5 minutes.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Add the cooked potatoes to the pot. Use an immersion blender or carefully transfer batches to a regular blender to blend until mostly smooth, leaving some small chunks for texture.
  6. Stir in the milk. Heat the soup gently over low heat, but do not boil.
  7. Remove the pot from the heat. Stir in the 1 cup of cheddar cheese until fully melted and the soup is creamy.
  8. Season with salt and pepper. Taste and adjust seasonings as needed.
  9. Ladle the hot soup into bowls. Top each serving generously with crumbled bacon, extra cheddar cheese, a dollop of sour cream, and fresh chives.

Notes

  • For an even richer flavor, use half-and-half instead of whole milk.
  • If you prefer a smoother soup, blend all the potatoes completely.
  • Reserve some bacon and cheese for topping before mixing the rest into the soup base.

Nutrition

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