Baked Potato Soup

This Baked Potato Soup Recipe is the ultimate quick and easy soup recipe! Made with tender potatoes and a rich and creamy broth, this potato soup comes together in under 30 minutes using humble ingredients.

Top this Potato Soup with crumbled baked bacon, green onions, and shredded cheese, and enjoy loaded baked potatoes in soup form!

I loved potatoes in any way shape or form. They are an affordable ingredient that can be prepared in endless ways! From Instant Pot Baked Potatoes to Crockpot Mashed Potatoes to Baked Fries to this Potato Soup, when prepared correctly potatoes are absolutely delicious.

And this recipe for Baked Potato Soup is the ultimate comfort food recipe. While made with humble ingredients, this potato soup is creamy, hearty, and surprisingly full of flavor. It is one of my favorite recipes to make when the temps drop and I need fast comfort food.

Ingredients for Potato Soup

• Potatoes: I prefer russet potatoes for potato soup, as their starch content will help to thicken up the soup and give it a creamy consistency. Yukon Gold potatoes work as well.
• Onions and Carrots: I dice the onions and carrots really finely, nearly the size of rice grains. This flavors the soup well, but because the carrots and onions are so small, they don't need to be sauteed first. Not to mention, picky eaters don't mind them as much!
• Vinegar: Do not omit the vinegar in this soup or substitute white vinegar for another vinegar. That is the MAGIC ingredient in this soup. It adds flavor and helps preserve the texture of the potatoes.
• Broth: Use either low-sodium store-bought or homemade vegetable broth, homemade chicken stock, or Instant Pot chicken stock for this recipe.
• Flour: Flour will help to thicken up the soup. If you need this potato soup to be gluten-free, use a 1:1 gluten-free flour mix.
• Milk: Any fat percentage of milk works well. While I don't find it necessary, you can use half and half or cream in place of the milk for a REALLY creamy finish.

How To Make Baked Potato Soup

• Wash and peel the potatoes and cut them into 1-inch cubes.
• Combine the potatoes, onions, carrots, broth, and vinegar in a large stock pan and give it a stir to combine.

• Bring the soup to a rolling boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes, or until potatoes are fork-tender.
• In a small mixing bowl or measuring cup, whisk together the milk with flour until well combined.

• Whisk in the milk mixture to the soup.
• Turn the heat up to medium-high and cook until the soup has thickened slightly, stirring constantly.

• Dish the potato soup out into bowls and serve with shredded cheese, crispy bacon, and chives, as desired.

Storage

If you happen to have leftover potato soup, allow it to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For reheating, you can reheat individual servings in heat-safe bowls in the microwave, or for multiple servings, heat in a saucepan over low heat. You may need to add in a bit of broth to thin the soup, as it can thicken as it sits.

More Homemade Soup Recipes

• Italian Wedding Soup
• Southwest Turkey Soup
• Lasagna Soup
• Broccoli Cheddar Soup
• Vegetable Beef Soup

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If you gave this Loaded Baked Potato Soup a try, I would love for you to leave a comment and review below.

This recipe was originally shared in 2018 and updated in 2022 with a new video and photos.