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

Scale

4 large russet potatoes (about 900 g)
¾ tsp salt
6 slices of 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

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Instructions

Let sour cream, half and half, and cheese sit at room temperature.
Cook chopped beef until crispy; reserve 2 tbsp beef drippings in the pot.
Peel and cube potatoes. Boil in salted water for 20 minutes until fork-tender. Drain and gently mash.
Sauté onion in beef drippings for 5 minutes. Add garlic and butter; cook for 1 more minute.
Whisk in flour and cook 1 minute to form a roux.
Stir in chicken broth, scraping the bottom of the pot. Gradually add half and half.
Bring to a boil, then reduce heat to a gentle simmer.
Add mashed potatoes, then mix in sour cream and black pepper.
For a smoother texture, blend part or all of the soup with an immersion blender.
Stir in shredded cheddar cheese until fully melted.
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