Cheesy Baked Potato Soup

A close up of a bowl of baked potato soup. The soup is yellow colored, and topped with shredded cheese, and crumbled bacon.

5 from 6 votes

This cheesy baked potato soup is packed full of flavor, from onions, chicken broth, cheese, potatoes, bacon, and more! It's like all the goodness of a loaded baked potato wrapped up in a comforting and heartwarming soup.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Servings:

Calories: 208kcal

Ingredients

For the Baked Potato Soup:

2 TBS butter
1 cup chopped yellow onion
1 TBS minced garlic
8 baked potatoes (diced 1/2 inch pieces, about 4 lbs of potato)
4 cups chicken broth (or vegetable)
1 cup half and half
1 cup grated cheese
2 tsp salt (to taste)
1/2 tsp pepper (to taste)

For Topping the Soup:

chives
cheese
sour cream
green onions
bacon

Instructions

Cheesy Baked Potato Soup

Prepare all the ingredients, by chopping, mincing, grating, measuring, etc.
In a large saucepan, melt 2 TBS of butter over medium high heat.
Add in the chopped onions and sauté them for a few minutes until they are soft and translucent.
Add in the minced garlic and sauté for another minute or two.
Add in the diced potato pieces.
Pour in the broth and simmer for 5 to 10 minutes.
Mash about half of the potatoes, leaving half of the pieces whole.
Stir in the half and half, grated cheese and salt and pepper.
Cook until the cheese is melted and the mixture is all smooth.
Serve in individual bowls with additional toppings as desired.

Slow Cooker Instructions

Peel and dice uncooked potatoes
Continue with steps 1 - 4 as above
Add onions, garlic, potatoes, chicken broth, and salt and pepper to a slow cooker and cook on low for 8 hours or high for 3 to 4 hours.
Slightly mash half of the potatoes.
Add half and half, and cheese and continue to cook in the slow cooker on high for 20 to 30 minutes until cheese is melted.

Nutrition