Baked Potato Soup


I have finally found “the” potato soup recipe.  It’s this one.

You know those thick and creamy, filling potato soups that taste like a loaded baked potato?  Yeah. Those.  I could never ever find a recipe that even came close to those-the ones I have tried in the past were always too runny or lacking in flavor.  And then I decided to try this one via my friend, Annie. JACKPOT!

It was a cold and dreary day, and the people of Indianapolis were thinking that there might be a possibility of yet another round of snow (even though the day before we had beautiful blue skies, sunshine, and thoughts of flip flops…go figure.  Welcome to Indiana weather.)  Anyways, I was craving a soup like this for days..savory and satisfying with green onions and cheese on top.  And, no.  Those are not bacon bits on top.  They are baked potato skins!!!  They added a little bit of crunch and were a great way to use leftover potato skins…I added a little sea salt and pepper to them, and I ended up eating several right off of the baking sheet. Since I like my potato soups to be a little chunky, I only “smashed” about half of the baked potatoes, and I ended up chopping the remainder into 1/2-inch pieces.  I found that the skins came off quite easily after I baked them, and they were fully cooled (there were only a few casualties consisting of smashed potato bits all over my fingers and a few curse words on my end when the skins didn’t peel off so well).

Enjoy this recipe.  It’s a keeper.

Baked Potato Soup

Servings: 6-8


For the soup:

5 russet potatoes, scrubbed well and dried

4 tablespoons (1/2 stick) unsalted butter

1/2 cup all-purpose flour, divided into two 1/4-cup portions

6 cups whole milk

2 teaspoons salt

1/4 teaspoon ground black pepper

3/4 cup white cheddar cheese, shredded

1/2 cup green onions, chopped

1/2 cup sour cream

For the potato skins:

Reserved potato skins (from above)

Canola oil, for brushing

Sea salt and pepper

For topping: Additional cheese (I used an extra sharp cheddar), sour cream, green onion



1. For the soup: Preheat the oven to 400 degrees.

2.  Poke tiny holes in each potato multiple times with a fork, and place the potatoes on a baking sheet.

3. Bake the potatoes until fully cooked and softened, about 1 hour.

4. Once fully cooked, remove the potatoes from the oven and let cool completely (about 1 hour or so).

5. Once cooled, slice each potato into two pieces and carefully peel back the skins, removing the skins intact as best as possible. (If you plan on using them for the crunchy potato skins, this is helpful.  If you don’t plan on using them, just discard the skins.)

6. Place half of the potato “insides” in a separate large bowl.  Using a potato masher or large wooden spoon, mash the potato into small pieces.

7. Slice the remaining potato halves into 1/2-inch (or bitesize) pieces.

8. In a large saucepan or Dutch oven over medium heat, melt the butter.

9. Add 1/4 cup of the flour to the melted butter, whisking constantly until lightly golden brown, about 2 minutes.

10.  Slowly add the milk, whisking constantly and scraping the bottom of the pan well.

11. Add the remaining flour and whisk to combine.  Cook the mixture until thickened, about 8 minutes.

12. Add the potato bits and pieces and stir well.

13.  Add the salt, pepper, and white cheddar, stirring well until the cheese is fully melted and incorporated.

14.  Remove the pan from the heat, and add the green onions and sour cream.  Serve immediately.

15. For the potato skins: Preheat the oven to 375 degrees.

16. Place the reserved, intact potato skins (or, if you are like me, irregular jagged bits of potato skins……) onto a baking sheet.

17. Using a silicone brush, lightly brush each skin with a little canola oil.

18. Sprinkle the pieces with salt and pepper (or other seasonings, if desired).

19. Bake for 15 minutes or so, or until potato skins are crispy. ***I would advise checking them quite often since oven temperatures may vary.

Source: Barely adapted from Annie’s Eats, originally from For the Love of Cooking.


March 14, 2011 - 10:39 am

notyet100 - umm yummy

March 14, 2011 - 6:09 pm

Happy When Not Hungry - This soup looks so creamy and delicious! It’s hard to find a good potato soup, so I’m def going to have to try this one. Thanks!

March 14, 2011 - 6:11 pm

Georgia @ The Comfort of Cooking - There’s nothing better to warm up to in the cold months than a hot bowl of baked potato soup! This looks so lovely, Shanon. Great recipe! Thanks for sharing.

March 16, 2011 - 6:01 am

The Curvy Carrot » Cheddar Soda Bread - […] the Baked Potato Soup from the other day?  Well, this is the bread that must go with […]

March 18, 2011 - 10:30 pm

Annie - So glad you enjoyed this! I can’t wait for my reflux to disappear so I can enjoy soup again.

March 30, 2011 - 8:04 pm

Mary Beth - There is a restaurant here in Columbia, SC that serves a soup just like this- it is delicious! I still remember going there as a child and my little brother ordering the Potato Soup… then he sobbed buckets when it came. “Why isn’t it RED?” he said… he wanted Tomato soup, poor baby! But we all discovered our love for Potato Soup then! 🙂

April 3, 2011 - 7:45 pm

Jessica - This is delicious! I just made it this evening, and wow! I will admit, it tastes a bit more like chowder than the potato soup I’m used to, but it is still nonetheless delicious!

April 14, 2011 - 9:48 pm

Claire - This was delicious! Because I was short on time, I microwaved the potatoes (skins came off very easily). Thanks!

June 22, 2011 - 5:26 pm

Food, Food, Food (3 things about food) « The Paper Package Blog - […] If anyone else is tempted to try, you can find the recipe here at The Curly Carrot. […]

October 1, 2011 - 8:08 pm

Jody - Made this today. Was very yummy! I decided at the last minute not to do the skins. I had never attempted soup before. Thanks for sharing the recipe!

November 1, 2011 - 6:05 pm

Dawn - So excited to try this tonight for dinner for hubbs and me! I’m going to skip the 2 hour baking/cooling time of the potatoes by zapping them in the microwave, a trick my dad taught me growing up. Thank you for this recipe! Your pics are so gorgeous, by the way 🙂

January 16, 2012 - 7:42 pm

ashley - Words cannot describe how good this is!!! Added bacon crumbled…its a keeper!!!!

July 2, 2012 - 10:33 am

Desiree - Hi there!
I just want to thank you for sharing this awesome recipe. I am featuring your dish on my blog today. Thank you again!!

November 1, 2012 - 1:56 pm

Julie - Most awesome potato soup EVER!!! I think baking the potatoes really makes the flavor pop…I can’t wait to try some more of your recipes! One of my coworkers demanded the recipe after he tasted it 🙂

December 31, 2012 - 12:30 am

Linda - Great recipe! My son wanted carrots and bacon, so we added along with corn making more of a chowder, delicious! He just said it was the best Potato Soup EVER! Thank you!

July 13, 2013 - 5:56 pm

Menu: After Dinner Party - […] lunch – potato soup dinner – […]

July 18, 2014 - 5:56 pm

Gina O'Mara - I make this soup often. I love it! Small differences I’ve added: mixing the cooked bacon in with the flour and butter, I use heavy cream and milk combined, and I don’t mash half the potatoes. I’ve also now made it with gluten free flour!! It’s just as good!