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Baked Potato Soup

A thick and creamy comfort food that resembles the flavors of a loaded baked potato.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert, Main Course, Soup
Servings 6


  • 1 small onion, chopped
  • ½ cup unsalted butter
  • ½ cup flour
  • 8 cups milk whole, 2%, 1%, Skim
  • ¼ - ½ tbsp dried dill
  • salt to taste
  • pepper to taste
  • ½ -1 cup shredded cheese cheddar or colby jack work best
  • 6-8 medium potatoes
  • 2 tbsp cornstarch
  • 1 cup water


  • Shredded Cheese
  • Chopped cooked bacon
  • Chives/Chopped green onions


  • Preheat oven to 425°F.
  • Wash potatoes and cut slits in them with a sharp knife. Bake for 45-60 minutes.
  • Cut the potatoes in half and scoop out the flesh. Put to side.
  • Place large pot or Dutch oven on stove over medium heat.
  • Add butter to the pot and melt completely.
  • Add onion to the pot. Stirring frequently, cook until onions are soft and translucent.
  • Add flour to the pot. Stir to combine.
  • Pour milk into the pot. Increase heat to medium high. Wisk ingredients together, stirring constantly until liquid begins to thicken. Turn temperature down to low.
  • Spoon potato into the pot stirring to combine. Add shredded cheese and stir until cheese melts into soup.
  • If soup is too thin, mix cornstarch and water together, add to pot. Raise heat to medium high, stirring constantly until liquid thickens to desired consistency.
  • Ladle into bowls and garnish with cheese, bacon, and chives.
Keyword bakedpotato, soup