Looking for a delicious and creamy baked potato soup recipe that doesn’t use chicken broth? Look no further! This recipe is sure to become a family favorite, with its rich flavor and easy prep.
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The Best Baked Potato Soup You’ll Ever Make
This classic Midwest baked potato soup recipe is a family favorite. Passed down from my in-laws, it’s one of my husband’s all-time favorite soups.
Loaded with potatoes and topped with crumbled bacon and fresh chives, this hearty soup recipe is perfect for a chilly fall or winter day.
I also love how versatile this recipe is. Savor a bowl of this delicious soup for dinner on a busy weeknight, make a pot to share for a work or church potluck event, or even enjoy it as part of a holiday meal.
Ingredients For Baked Potato Soup
- 2 pounds potatoes, peeled and diced
- 2 cans cream of mushroom soup (10.5 ounces each)
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 container sour cream (8 ounces)
- 2 cups milk
- 1/2 teaspoon black pepper
- salt to taste
- Cooked bacon crumbles (to top)
- Fresh chives for garnish (optional)
How To Make Baked Potato Soup
To get started, peel and dice 2 pounds of potatoes. Boil them in salted water in a medium pot until they’re just tender. Drain the potatoes and set them aside to cool.
While your potatoes cool, you can start making the creamy base for your soup. Simply add 2 cups of milk, 2 cans of cream of mushroom soup, 8 ounces of sour cream, 1/4 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and salt to taste to a large stock pot or Dutch oven.
Once the baked potato soup base is smooth and creamy, sprinkle in 1 cup of shredded cheddar cheese and stir until melted and gooey. Then stir in your cooked potatoes.
Let the soup simmer on low heat for 2 hours, stirring it often to prevent the creamy base from scorching and sticking to the bottom of your pot.
Once your soup is ready, ladle it into bowls and top with crispy bacon crumbles, fresh chives, a dollop of sour cream, and extra shredded cheese for a cheesy goodness overload.
How To Store Your Leftover Soup
Have some extra baked potato soup? No problem! This soup tastes just as good the next day and is one leftover that is guaranteed not to go to waste.
Just let your soup cool completely and store it in an airtight container in the fridge for up to 5 days. When you’re ready for more, reheat some on the stove over low heat or in a microwave-safe bowl until warmed through.
Frequently Asked Questions About Baked Potato Soup
Q: What type of potatoes should you use?
A: Goold ole’ Russet potatoes are the best choice for baked potato soup because they have a high starch content, which helps to create a thick and creamy soup. However, you can use any type of potato that you like.
Q: Can you add other ingredients to the soup?
A: Yes, you can add other ingredients to the soup to your liking. Some common additions include ham, carrots, celery, and onions.
Q: How do you make the soup thicker?
A: If you want a thicker soup, you can add a cornstarch or flour slurry. To make a slurry, mix 1 tablespoon of cornstarch or flour with 1 tablespoon of cold water. Once the soup is simmering, whisk in the slurry until your soup reaches the desired thickness.
Q: Can you freeze the soup?
A: Since this baked potato soup recipe has both sour cream and cream soup, it’s best not to freeze it, as this can cause the soup to separate and curdle.
More Soup And Stew Recipes From Midwest Life And Style
If you love this baked potato soup recipe, you might also like some of my other favorite soup and stew recipes:
Slow Cooker Shredded Beef Chili
Crock Pot Chicken Enchilada Soup
Creamy Tortellini Soup with Kielbasa
Creamy Chicken and Corn Chowder
The Best Baked Potato Soup You’ll Ever Make
And that’s it! I hope you love this easy and delicious soup as much as my family does.
If you try this recipe, don’t forget to leave a rating on the recipe card below to let other readers know what you think.
Enjoy,
Recipe For Baked Potato Soup
Baked Potato Soup
Ingredients
- 2 pounds potatoes, peeled and diced
- 2 cans cream of mushroom soup (10.5 ounces each)
- ¼ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 container sour cream (8 ounces)
- 2 cups milk
- ½ teaspoon black pepper
- salt to taste
Instructions
- Peel and dice potatoes. Boil in salted water until tender. Do not overcook. Strain off the water and set aside to cool.
- While the potatoes cool, make the rest of the soup. In a large stock pot or Dutch oven, combine the cream soup, milk, sour cream, and spices. Stir until smooth and creamy.
- Stir in the shredded cheddar cheese until it is fully melted and combined with the rest of the soup. Then gently stir in the cooked potatoes.
- Simmer on low for 2 hours, stirring often to prevent scorching.
- To serve, top with cooked bacon crumbles, fresh chives, and a dollop of sour cream (if desired).
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Looks so delicious!
Thank you, Stacy. Perfect for cold and rainy weather like we are currently having here in the Midwest!
Jen,
YUM. I can’t wait to try this one.
Thank you, Rachel. Enjoy!
Yes, please! Lawdy, I need it to get cooler so I can make this! Thanks for posting it! pinned
Cheese, potatoes, AND bacon? Sign me up! Can’t wait to make this when I get home.
Sooo good and so filling! Perfect on a chilly day. I hope you enjoy it!
This looks delicious but after reading twice I must be missing something….what is baked in this soup?