Baked Potato Soup is a creamy, comforting soup made with oven-baked potatoes, onions, garlic, herbs, and a rich, savory broth. Serve as a main dish with your favorite baked potato toppings.
A Family Favorite
This baked potato soup has been one of my family’s most requested winter soups for 10+ years. It’s especially nice on snow days, when everyone comes back inside hungry after a long day out in the cold. For days when I’m out too, my Old Fashioned Potato Soup made in the slow cooker is a nice option.
Why the Potatoes Are Baked First
Baking the potatoes concentrates their flavor and dries out excess moisture so less thickening is needed later. The soup stays creamy without relying on heavy amounts of dairy, and the texture stays consistent even after reheating.
Ingredients for Baked Potato Soup
Here’s what you’ll need. Exact measurements are listed in the printable recipe card at the bottom of the post.
- Russet Potatoes – Best for baking. Russets soften evenly, giving the soup its signature texture.
- Olive Oil – Used to coat the potatoes before baking.
- Butter – Adds richness to the soup base.
- Yellow Onion and Garlic – Cook gently until tender and add a savory backbone to the broth.
- All-Purpose Flour – Helps thicken the soup just enough to keep it creamy.
- Dried Thyme and Basil – A simple herb combination that works well with potatoes.
- Chicken-Style Broth – Adds depth and keeps the soup savory.
- Half-and-Half – For creaminess without making the soup overly rich.
- Cayenne Pepper Sauce – Optional, but adds a gentle heat if you like a little kick.
- Optional Baked Potato Toppings – Cheese, scallions, whatever you usually enjoy.
How to Make Baked Potato Soup
STEP ONE: Bake the Potatoes
Preheat the oven to 425°F. Rub the potatoes lightly with olive oil and prick them several times with a fork. Arrange on a lined baking sheet and bake for 45 minutes to 1 hour, turning every 20 minutes, until soft all the way through. Set aside until cool enough to handle, then peel and cut into bite-sized pieces.
STEP TWO: Start the Soup Base
Set a large pot over medium heat and melt the butter. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic and cook for another minute.
STEP THREE: Build the Broth
Sprinkle in the flour, thyme, and basil, stirring to coat the onions. Whisk in the broth slowly until smooth. Bring to a gentle boil, then reduce the heat to low and stir in the half-and-half.
STEP FOUR: Finish the Soup
Add the baked potatoes and cayenne pepper sauce, if using. Simmer for about 5 minutes, just until everything is heated through. Adjust seasoning as needed.
STEP FIVE: Serve
Ladle into bowls and finish with your favorite baked potato toppings.
Make It Vegan 🌱
For a plant-based soup, use dairy-free butter and vegan chicken-style broth or vegetable broth.
Recipe FAQs
Can Yukon Gold potatoes be used instead of russets?
Russets work best for baked potato soup, but Yukon Golds can be used in a pinch. The texture will be slightly creamier and less fluffy.
Should the potato skins be left on?
Peeling is recommended for a smoother soup, but leaving some skins on is fine if you prefer a more rustic texture.
Can this soup be blended?
Yes. For a thicker consistency, blend part of the soup and stir it back in. Fully blending will change the classic baked potato texture.
What toppings work best?
Shredded cheese, scallions, sour cream, and cracked black pepper are all solid options. Use what you enjoy on a baked potato.
Does this soup thicken as it sits?
Yes. The potatoes continue to absorb liquid as the soup cools. A splash of broth or milk helps loosen it when reheating.
Storage and Reheating
Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or warm individual portions in the microwave. Add a splash of broth to loosen the soup as needed. Freezing is not recommended.
More Potato Soup Recipes
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Baked Potato Soup Recipe
Ingredients
- 4 large Russett potatoes
- 1 teaspoon olive oil
- 3 tablespoons butter
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken-style broth
- 1 cup half & half
- 1 teaspoon cayenne pepper sauce optional
- baked potato toppings optional
Instructions
- Preheat the oven to 425°F. Rub the potatoes lightly with olive oil and prick them several times with a fork. Arrange on a lined baking sheet and bake for 45 minutes to 1 hour, turning every 20 minutes, until soft all the way through. Set aside until cool enough to handle, then peel and cut into bite-sized pieces.
- Set a large pot over medium heat and melt the butter. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic and cook for another minute.
- Sprinkle in the flour, thyme, and basil, stirring to coat the onions. Whisk in the broth slowly until smooth. Bring to a gentle boil, then reduce the heat to low and stir in the half-and-half.
- Add the baked potatoes and cayenne pepper sauce, if using. Simmer for about 5 minutes, just until everything is heated through. Adjust seasoning as needed.
- Ladle into bowls and finish with your favorite baked potato toppings.
Nutrition
This post was updated on January 26, 2026.
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