The BEST Baked Potato Soup Ever!

Total Time
Prep 20 mins
Cook 20 mins

This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!

Ingredients Nutrition


  1. Wash potatoes thoroughly and microwave until tender.
  2. If you would like you can always bake in a 400 degree oven for one hour or until done.
  3. As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
  4. Add in your flour to make a roux.
  5. Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
  6. Reduce your heat and simmer for about 5 minutes.
  7. Take your cooled potatoes and peel off the skin and chop up into desired pieces.
  8. Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
  9. Reduce heat and simmer for about 15 minutes or until it is thick.
  10. Garnish with cheddar cheese, crumbled bacon and green onions.
  11. ENJOY!


Most Helpful

All I can say is OMG!! This is the most awesome soup I have ever eaten. I did fry some bacon and use the grease in my roux. I didnt have any thyme, but I did add 1/2 teaspoon garlic powder. I will definately make this again. Thanks Jeanette!

TammyLouise February 20, 2010

DELICIOUS! I had Baked Potato Soup recently at lunch and when I came home I headed straight to 'Zaar to find a way to make it at home. I decided on this recipe. The only additions I made to it where I added a tub (I belive it was 12 ounces) of sour cream and I also added a cup of cheddar cheese to the soup (in addition to what you serve on top -- I like a really cheesey baked potato!). Instead of topping the soup with the bacon I just threw it in the pot as well after I fried it up (I drained the bacon greese). It was fantastic. Just like a baked potato and my 13 month old would cry if I did not share with her. Can't wait to make this for my Mom who HATES potato soup! Thanks for sharing! EDIT: Made it for Mom and she LOVED it!

Cristin February 25, 2009

I made this soup as written with the exception of the thyme. All I had was a blend that had some thyme, rosemary and sage and I only used 2 Tbs.of the cornstarch. OMG it was so good, all of my guest raved about it! I should have made a bigger batch, lol I do wonder if the cornstarch is really needed though. I think if it simmers long enough and you get the ratio of baked potato right it should thicken up all by itself. I think I'll try it next time without and post and update. I still give it 5 stars for taste. It really is the best I've ever tasted! Thanks for sharing! It's going in my recipe file box!<br/><br/>UPDATE: I made again by request of family and left out cornstarch. In my opinion better without it. It's thick enough without it.

emaildanaturner August 11, 2014

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