Baked Potato Soup

Baked Potato Soup

Our creamy baked potato soup is perfect for an easy snowy day dinner, especially if you need warming up after spending time outside in the cold. With a loaf of hearty brown bread alongside, it’s one of our go-to meals for our winter cabin stays in the mountains.

Adapted from a recipe we came across in Cooking Light, we use the 2% reduced fat milk and light sour cream they recommend with great results. The recipe makes 4 large bowls, but you can easily double it to feed a larger crowd.

Baked Potato Soup


  • 2 1/2 lbs russet potatoes (about 3 large)
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1/4 cup flour
  • 3 cups milk
  • 3 cups vegetable broth
  • 6 tablespoons sour cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 4 oz cheddar cheese, shredded
  • 2 green onions, thinly sliced


  • Preheat oven to 350◦.  Thoroughly scrub the potatoes and pierce each several times with a fork.  Place on a baking sheet and bake until the insides are tender, 1 1/2 – 2 hours.  Let the potatoes cool until you can safely handle them, then peel and coarsely mash.  
  • Melt the butter in a large pot over medium heat.  Add the onion and cook, stirring occasionally, until softened, 8 – 10 minutes.  Add the flour and stir to combine.
  • Whisk in the milk a little at a time, whisking between each addition until fully incorporated.  Whisk in the broth, then increase the heat to medium high to bring to a boil.  Reduce the heat to maintain a gentle simmer, and cook, whisking occasionally, until slightly thickened, 10 – 15 minutes.
  • Remove the pot from the heat and whisk in the sour cream, salt, and pepper.  Gently stir in the mashed potatoes.  
  • Serve the soup with the cheese and green onions.

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