Go Back

Baked Potato Soup

Many versions of this idea will have you make a roux—a butter-and-flour thickener—to thicken the soup. With all the potato involved, such efforts and extra ingredients are completely unnecessary. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Keyword: baked potato soup
Servings: 4
Calories: 424kcal
Author: Molly Watson


  • 2 pounds Russet or Yukon Gold potatoes
  • 1 leek or medium onion
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 2 cups whole milk
  • Salt and pepper
  • 6 green onions
  • 6 strips bacon cooked and crumbled
  • Grated sharp cheddar
  • Sour cream


  • Scrub the potatoes clean. If you’re a leave-the-peel-on kind of person, do that; if you prefer things utterly smooth, peel the potatoes.
  • Trim and roughly chop the leek or onion.
  • In a medium pot over medium-high heat, melt the butter. Add the leek and salt and cook, stirring frequently, until softened, about 3 minutes. While the leek or onion cooks, roughly chop the potatoes.
  • Add the potatoes and broth to the pot. Bring to a boil. Reduce the heat to maintain a steady simmer and cook until the potatoes are utterly tender, about 10 minutes. Do this uncovered, since you want a fair amount of the liquid to evaporate.
  • If you peeled the potatoes, go ahead and use an immersion blender to puree the soup; or put the soup in a blender and whirl until smooth (you may need to do this in batches and be sure to hold a kitchen towel over the top of the blender to prevent any splatters from the hot liquid). If you chose to leave the peels on, mash up the potato using a masher or large fork as best you can.
  • Add the milk and bring to a simmer. Taste. Add salt and pepper as you like.
  • While the soup cooks, cook the bacon, slice the green onions, grate the cheese, and prepare any other toppings that appeal to you.
  • Serve the soup hot with the various garnishes for people to add as they like.