Easy Baked Potato Soup – Classic Comfort in Every Spoonful

Hi there, food lover!
Gather around, because today we’re diving into a beloved classic—one that feels like it’s been passed down through kitchens warmed by glowing ovens and the familiar scent of baked potatoes. There’s a special charm in dishes that rely on simple ingredients, and few things evoke that comforting, time-honored feeling quite like a hearty baked potato soup. 🍲

Before slow cookers and fancy gadgets, folks would bake their potatoes right in the hearth, using every last bit to create nourishing meals for family and friends. This soup follows that same spirit: baked potatoes lending their naturally earthy sweetness, butter adding richness, and a slow simmer that lets every flavor come together with ease. Each spoonful feels like an embrace from the past—a reminder that the most memorable dishes are often the simplest ones.

Creamy, smoky, velvety, and deeply warming, this baked potato soup brings old-fashioned comfort to your modern kitchen. Whether it’s a chilly evening, a family supper, or a moment to unwind with something warm and soothing, this dish is all about cozy satisfaction. Let’s bring a little tradition back to the table.

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Ingredients

For the Soup

• 4 large russet potatoes, baked and cooled
• 4 tbsp butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp salt (adjust as needed)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

For the Toppings

• Crispy bacon, crumbled
• Extra cheddar cheese
• Sliced green onions
• Fresh chives
• Additional sour cream

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Step-by-Step Directions

1. Begin by baking your potatoes until soft. Allow them to cool, then scoop the soft centers into a bowl and lightly mash.
2. In a sturdy pot, melt the butter over medium heat. Add the onion and sauté until softened and fragrant.
3. Add the minced garlic and cook another minute, allowing it to release its aroma.
4. Sprinkle the flour over the mixture and stir to form a smooth paste. Cook for 1–2 minutes to remove the raw flour taste.
5. Slowly pour in the chicken broth while whisking to avoid lumps.
6. Add the milk and heavy cream, stirring gently as the mixture begins to warm.
7. Add the mashed baked potatoes, salt, pepper, smoked paprika, and thyme.
8. Simmer the soup over low heat for 15–20 minutes, stirring occasionally to prevent sticking.
9. Stir in the shredded cheddar cheese until melted and smooth.
10. Add the sour cream and mix well, letting the soup thicken and develop flavor.
11. Taste and adjust seasonings as desired.
12. Ladle the warm soup into bowls.
13. Finish each serving with your favorite toppings—crispy bacon, cheddar, green onions, or a spoonful of sour cream.
14. Serve warm and enjoy the timeless comfort of this baked potato classic. 😋🔥

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Nutritional Information

⏰ Prep Time: 20 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~450 | 🍽️ Servings: 6

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Bon appétit and happy cooking! 👩🍳🍽️