When the chill sets in and all you want is something warm and soul-soothing, look no further than Baked Potato Soup. Creamy, cheesy, and loaded with flavor, this is the ultimate comfort food that feels like a hug in a bowl. With tender chunks of potato, crispy beef, and plenty of melty cheddar, this soup is everything you love about a loaded baked potato—just in slurpable form.
Why You’ll Love This Baked Potato Soup
This isn’t your average potato soup. It’s a creamy potato soup dream come true: thick, rich, and packed with flavor. From the smoky beef to the tangy sour cream and the sharp cheddar cheese, every spoonful hits that perfect balance of indulgent and satisfying. Whether you’re curled up on the couch or serving it to guests, this soup is always a win.
Ingredients
- 4 large russet potatoes (about 900 g)
- ¾ tsp salt
- 6 slices thick-cut beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp (28 g) butter
- ¼ cup (30 g) all-purpose flour
- 3½ cups (830 ml) chicken broth
- 2 cups (480 ml) half and half
- ¾ cup (180 ml) sour cream
- ½ tsp black pepper
- 2 cups (200 g) shredded cheddar cheese
- ⅛ cup (2 tbsp or 8 g) finely chopped chives
How to Make This Loaded Potato Soup
- Prep dairy: Let sour cream, half and half, and cheese sit at room temp for easy mixing.
- Cookbeef: Cut beef into 1-inch pieces and cook over low heat until crispy. Remove and set aside. Leave 2 tbsp of beef drippings in the pot.
- Boil potatoes: Peel and cube potatoes into 1-inch chunks. Boil in salted water for 20 minutes or until very fork tender. Drain and gently mash.
- Sauté aromatics: Add diced onion to the pot and cook in beef drippings for 5 minutes. Add garlic and butter; cook 1 more minute.
- Make roux: Whisk in flour and cook for 1 minute to eliminate raw flour taste.
- Add liquids: Pour in chicken broth, stirring to lift all that delicious flavor from the bottom. Gradually add half and half.
- Simmer: Bring to a boil, then reduce to a gentle simmer.
- Mix in potatoes: Stir in mashed potatoes, followed by sour cream and pepper.
- Blend (optional): For a smoother soup, use an immersion blender or blend in batches.
- Cheese, please: Gradually stir in shredded cheddar until fully melted.
- Finish and serve: Let the soup thicken slightly. Serve hot
Tips for Perfect Creamy Potato Soup
- Don’t skip the room temp dairy—it blends in better and keeps the soup silky.
- Freshly shredded cheese melts smoother than pre-shredded.
- Want a chunkier soup? Mash the potatoes lightly and skip the blending.
- For an extra kick, add a dash of hot sauce or smoked paprika.
Soup That Feels Like a Cozy Blanket
This baked potato soup has been a family favorite since I first made it during a snowy weekend years ago. We were stuck inside, and the fridge was full of odds and ends. I pulled it all together into this rich, creamy bowl of goodness, and it’s been a cold-weather go-to ever since. Now it’s a tradition: snow day equals soup day.
What to Serve with Baked Potato Soup
Serve this hearty soup with crusty bread, garlic toast, or even a warm, buttery biscuit. It also pairs beautifully with a crisp green salad or roasted veggies. For a full comfort meal, add a glass of chilled white wine or a mug of cider.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or half and half if needed to thin. You can freeze the soup too, but keep in mind the texture may change slightly—give it a good stir after thawing.
FAQs
Can I use a different potato?
Yukon golds work well too, but russets give the best texture for this soup.
Can I make it vegetarian?
Yes! Skip vegetable broth. Add smoked paprika or liquid smoke for that savory depth.
Can I use milk instead of half and half?
You can, but the soup will be a bit lighter and less creamy.
Is this gluten-free?
As written, no, but you can use a gluten-free flour blend to make the roux.
Your New Favorite Comfort Food
This baked potato soup isn’t just a meal—it’s comfort in a bowl. Loaded with flavor and love, it brings all the coziness of a chilly evening indoors. Whether you’re feeding a crowd or making a batch just for you, this creamy, loaded potato soup is sure to warm hearts and bellies.
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Baked Potato Soup: The Creamy Comfort Food You Crave
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Baked Potato Soup is the ultimate cozy comfort food, packed with creamy mashed potatoes, smoky beef, sharp cheddar, and chives. This rich, loaded soup turns your favorite baked potato toppings into a spoonable, soul-warming bowl—perfect for cold nights or hearty gatherings.
Ingredients
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4 large russet potatoes (about 900 g)
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¾ tsp salt
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6 slices of thick-cut beef
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 tbsp (28 g) butter
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¼ cup (30 g) all-purpose flour
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3½ cups (830 ml) chicken broth
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2 cups (480 ml) half and half
-
¾ cup (180 ml) sour cream
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½ tsp black pepper
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2 cups (200 g) shredded cheddar cheese
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⅛ cup (2 tbsp or 8 g) finely chopped chives
Instructions
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Let sour cream, half and half, and cheese sit at room temperature.
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Cook chopped beef until crispy; reserve 2 tbsp beef drippings in the pot.
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Peel and cube potatoes. Boil in salted water for 20 minutes until fork-tender. Drain and gently mash.
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Sauté onion in beef drippings for 5 minutes. Add garlic and butter; cook for 1 more minute.
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Whisk in flour and cook 1 minute to form a roux.
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Stir in chicken broth, scraping the bottom of the pot. Gradually add half and half.
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Bring to a boil, then reduce heat to a gentle simmer.
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Add mashed potatoes, then mix in sour cream and black pepper.
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For a smoother texture, blend part or all of the soup with an immersion blender.
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Stir in shredded cheddar cheese until fully melted.
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Serve hot, garnished with crispybeef and chopped chives.
Notes
Use room temperature dairy to prevent curdling and clumping.
Shred your own cheese for better meltability.
Skip blending for a chunkier texture.
Add smoked paprika or hot sauce for a flavorful twist.
Store leftovers refrigerated for up to 4 days or freeze (texture may change).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American