Baked Potato Soup

I am so glad that Fall is finally here. I am loving the cooler weather. Actually, just last night I was complaining to Cliff that it was cold in our house. I guess it is time to hook up the heated mattress pad and put the heavy duvet in the duvet cover. No more sleeping with just sheets and a light blanket anymore. I love that Fall is the perfect time to eat comfort foods. Soup, stew, macaroni and cheese, yum! What could be better than curling up on the couch, eating baked potato soup and watching the Bears game or reading a good book? I am not a big pumpkin person. If my Facebook is any indication, I am in the minority on that one. For you, what foods are synonymous with Fall?

For me, Fall = Soup.  I have just started making homemade soups in the past couple of years. I always thought it was easier to just buy a can of soup and heat it up or go to Panera and get myself a bowl of hot soup. But now I know that homemade soup is 1 million times better than canned soup. (I still love Panera’s broccoli cheddar soup though!) Not only does it taste better, but it is better for you too. And I can tweak recipes to make them just the way I like it. For instance, most baked potato soups have bacon in them. I personally do not like bacon. I know, what is wrong with me? But when I make it myself I just use the bacon as an optional garnish. My friend Melissa first introduced me to this recipe. Even though I love potatoes I had never had baked potato soup before. (It was the bacon holding me back!) I love this recipe though! It is the perfect comfort food! Thanks Melissa for sharing this on with me!

Here is what you’ll need

Cook onions in oil until tender

Add the flour

Add the chicken broth

Dice the cooked, peeled, potatoes

Add the potatoes and the half and half. At this point Cliff quit to go watch the Bears game so you’ll have to use your imagine for the rest.  If you like it chunky add the sour cream and the cheese. If you like it smoother then use the immersion blender for a minute and then add the sour cream and cheese.

Go Bears!


Baked Potato Soup
Serves 6
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  1. 1 onion, diced
  2. 1 Tablespoon Olive Oil
  3. ½ cup all purpose flour
  4. 3 (14.5 ounce) cans chicken broth
  5. 5 potatoes, baked, peeled and diced
  6. 2 cups half & half
  7. 1 cup sharp cheddar cheese, grated
  8. 1 cup sour cream
  9. Salt & pepper to taste
  1. Sliced bacon, cooked and crumbled
  2. Chives
  3. Sour Cream
  4. Shredded Cheddar cheese
  1. In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
  2. If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
  3. Once tender stir in flour and cook for one minute, stirring constantly.
  4. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
  5. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
  6. Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
  1. Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.
Adapted from Paula Deen
Adapted from Paula Deen


  1. says

    Soup is totally on my brain since fall supposedly started. I say supposedly because it still hits 80 degrees here. But I will ignore the non-fall temperatures to have this soup.

  2. says

    I totally agree it’s that time of year again and I’ve certainly been thinking about soups recently.

    Loving this recipe. It will feature in one of my blog posts very soon. Pop over when you have time to check it out.

  3. Stephanie says

    This recipe looks delicious but one pointer–you do not indicate anywhere in the recipe how low/high of heat you’re cooking over.

  4. Elissa says

    I made it tonight and it came out fantastic! I used my immersion blender, and it was nice and creamy. One of my husbands, and mine, new fav soups!

  5. says

    You hit my yummy button with the word bacon. Add cheese and bisquits and I am a happy woman. Now I’m checking out the potatoe soup with bacon garnish.
    Tell me, how is it that you cook like this for Cliff and he stays slim and fit. Your food I’m liking will make me even more round. But I’ll be happy.

  6. says

    Can anyone say YUM?? I love potato soup, but I agree the bacon really made it so much better! This is truly great for a cold fall lunch or dinner or if you need a bit of comfort! :-) It’s easy to make and I always make extra because I know if I don’t, I will get complaints from my family!!

  7. says

    It turned colder here this week so I was hunting for a good recipe to make to warm everyone up after coming in from the cold. This seemed to be just right and everyone enjoyed it so much I have a request from wife to make it for an upcoming family gathering. I guess this one is a keeper!

  8. Megan says

    This was the first homemade soup I have ever made…and it was great! Thanks for the easy step by step directions. Husband even said it was good for lunch the next day. Thanks for sharing!

  9. says

    I made this tonight when my sick 4 year old was begging for potato soup — It was fantastic! We had to make some substitutions (didn’t have 1/2 & 1/2) and I totally over looked the sour cream addition. It was still great. I will definitely be making this one again, it’s a keeper.

    • says

      Katie, I just bake on about 400 degrees until they are soft. It really depends on the size of the potato. You can poke them with a fork to test for done-ness but around 1 hour.

  10. Jenne says

    I made this soup last week. It is my new favorite. I baked my potatoes in the crock pot all day while at work then when I got home made the soup. I loved the addition of the chives instead of green onion. Thank you for posting. I wonder how well it will freeze. I would love to make this soup for Christmas gifts.

  11. Stacy says

    I made this last night and it was so good! I made a few changes though. I added carrots in to the mix and instead of using three cans of chicken broth I used two and substituted the third with cream of chicken to add some thickness.

  12. Britni says

    I would love to make this!! Do you have any recommendations for how I can just halve this recipe? (it’s just me at home!)

  13. Susi says

    My previous favorite potato soup HAD been Chili’s baked potato soup…but they’ve met their match!! I made this and my husband said, “This is WAY better than Chili’s baked potato soup!” I have to agree! I always make enough to freeze and have for the next week, too! =) Great recipe!!

  14. Ashley says

    Ok, iv made this a bunch and we love it but im having a brain fart…should i just boil the potatoes until tender???

  15. Jen Holden says

    Ive made this several times. This is my favorite potato soup recipe. It’s quick, easy and delicious. Even my picky brother in law loved it. Thanks for sharing.

  16. Jennelle says

    This is the best potato soup. I’ve made it a few times. The last time I made it I “baked” red potatoes in the microwave and left the skin on. I also only use 100% whole wheat flour and it is still delicious. I’m so glad I found this recipe. Thank you for sharing!!!


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