Ed's Favorite Baked Potato Soup

Velvety, comforting, and packed with rich flavors, Ed’s Favorite Baked Potato Soup is the ultimate cozy meal for any season. This creamy soup combines tender chunks of oven-baked russet potatoes with a luscious broth made from milk, heavy cream, and sharp cheddar cheese, all thickened to perfection with a classic roux. Each spoonful is elevated with savory bites of crispy bacon, the sweetness of sautéed onions, and the aromatic warmth of garlic. Finished with fresh scallions, tangy sour cream, and extra cheddar, this hearty recipe strikes the perfect balance of indulgence and texture. Ready in just over an hour, it’s perfect for weeknight dinners or impressing guests—comfort food has never been this irresistible. Whether you’re craving the best baked potato soup or searching for a satisfying fall recipe, this dish is a must-try classic.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 3 minced Garlic cloves
• 0.25 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese
• 8 slices Cooked bacon
• 4 stalks Scallions (green onions)
• 0.5 cup Sour cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (205°C). Wash and dry the russet potatoes, then pierce them with a fork several times. Place the potatoes directly onto the oven rack and bake for 50-60 minutes or until fork-tender.

Step 2

Once baked, allow the potatoes to cool slightly. Peel the skins and cube the potato flesh into bite-sized chunks. Set aside.

Step 3

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 4

Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux. Gradually pour in the chicken broth while whisking to avoid lumps.

Step 5

Stir in the milk and heavy cream, and bring the mixture to a gentle simmer. Add the cubed potato chunks, salt, and black pepper. Simmer for 10-15 minutes to allow the flavors to meld together.

Step 6

Using a potato masher, lightly mash some of the potatoes in the pot to thicken the soup while leaving some chunks for texture.

Step 7

Stir in 1 1/2 cups of shredded cheddar cheese and the sour cream until melted and fully incorporated.

Step 8

Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, and chopped scallions. Serve warm, and enjoy!

Nutrition Facts

Serving size	(3525.2g)

Amount per serving	% Daily Value*
Calories	4331.6

Total Fat 262.1g	0%
Saturated Fat 156.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 785.6mg	0%
Sodium 7631.5mg	0%
Total Carbohydrate 345.1g	0%
Dietary Fiber 24.6g	0%
Total Sugars 52.4g
Protein 151.5g	0%

Vitamin D 225.0IU	0%
Calcium 2705.2mg	0%
Iron 19.4mg	0%
Potassium 8899.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 13.9%

Carbs: 31.8%