This is a straightforward baked potato soup built on a butter-and-flour roux, with real baked potatoes and chicken broth. It comes together in about 30 minutes of active work — most of the time is the oven doing its job. Two large potatoes and a handful of pantry staples make enough for two generous bowls, which means it scales easily when you need more.
The technique that matters
The roux is the backbone of this soup, and it needs your attention. Melt the butter fully before adding the flour, then stir constantly — a roux that sits still will scorch on the bottom and leave a bitter taste in the finished soup. Keep the heat at medium, not high. Once you add the milk, don’t walk away; stir continuously until the mixture thickens enough to coat the back of a spoon before you add the broth and potatoes. Rushing this step is the main reason baked potato soup turns out thin or lumpy.
Substitutions that actually work
- Chicken broth: Vegetable broth works as a straight swap and keeps the soup just as savory.
- Whole milk: The recipe calls for milk — whole milk gives the richest result, but 2% is fine. Avoid skim; the soup will be noticeably thinner and the roux won’t behave as well.
- Butter: A neutral oil like avocado or vegetable oil can replace the butter in the roux if needed, though you’ll lose some richness.
Mistakes to avoid
- Skipping the full bake time on the potatoes: Under-baked potatoes stay waxy and don’t break down properly into the soup. Give them the full hour at 350°F — a fork should slide in with zero resistance.
- Adding cold potatoes straight from the fridge: If you baked the potatoes ahead and refrigerated them, let them come closer to room temperature before adding to the hot roux mixture. Cold potatoes can cause the soup to seize and cool unevenly.
- Over-salting before tasting: Chicken broth already carries sodium. Season at the end, after everything is combined and heated through, not before.
- Cutting the potato cubes too large: Pieces bigger than 1 inch take longer to heat through and make the soup awkward to eat with a spoon. Stick to 1-inch or slightly smaller.
- Boiling the soup after the milk goes in: A hard boil can break the roux and make the soup grainy. Keep it at a gentle simmer once the dairy is in.
Keeping and reheating
Leftovers keep in a sealed container in the fridge for up to 3 days. Reheat on the stovetop over low-medium heat, stirring regularly — the soup will thicken considerably as it cools, so add a splash of milk or broth to loosen it back to the right consistency. Skip the microwave if you can; it heats unevenly and the roux-based base can separate. This soup doesn’t freeze well — the dairy and roux tend to break apart when thawed, leaving a grainy texture that doesn’t fully recover.
Creamy Baked Potato Soup
Equipment
- Large rimmed baking sheet
- Medium saucepan or soup pot (3-4 quart)
- Wooden spoon or silicone spatula
- Whisk
- Sharp knife and cutting board
Ingredients
- 2 large russet potatoes about 10-12 oz / 280-340g each
- 2 cups chicken broth 480ml
- ½ cup all-purpose flour 63g
- ½ cup butter 1 stick / 113g
- 2 cups whole milk 480ml
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground, or to taste
Instructions
- Preheat oven to 350°F / 175°C (160°C fan-forced).
- Wash and scrub the potatoes, then pierce each one several times with a fork. Place them directly on the oven rack (with a baking sheet on the rack below to catch drips) and bake for 50-60 minutes at 350°F / 175°C until a knife slides easily into the centre. Set aside until cool enough to handle, about 15 minutes.2 large russet potatoes
- While the potatoes cool, melt the butter in a medium saucepan over medium heat. Once fully melted and foaming, add the flour and whisk constantly for 2-3 minutes until the roux turns a light golden colour and smells nutty — this cooks out the raw flour taste. Gradually pour in the milk about 1/2 cup at a time, whisking continuously after each addition until smooth before adding more. Continue stirring until the mixture thickens enough to coat the back of a spoon, about 4-5 minutes. While the sauce thickens, peel the cooled potatoes and cut them into 1-inch (2.5cm) cubes.1/2 cup butter, 1/2 cup all-purpose flour, 2 cups whole milk, 2 large russet potatoes
- Stir the chicken broth into the thickened milk mixture until fully combined. Add the cubed potatoes and stir gently. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and the soup reaches your desired consistency. For a thicker soup, use a fork or potato masher to lightly crush a few potato cubes against the side of the pan.2 cups chicken broth, 2 large russet potatoes
- Season with salt and pepper to taste. Ladle into bowls and top with shredded sharp cheddar cheese, crumbled crispy bacon, and sliced fresh chives if desired.1/2 teaspoon salt, 1/4 teaspoon black pepper
Notes
Nutrition
Common questions
Can I bake the potatoes ahead of time?
Yes — baking the potatoes the night before is the easiest way to make this a quick weeknight meal. Store them whole and unpeeled in the fridge, then peel and cube them when you’re ready to make the soup.
How do I know when the roux is thick enough before adding the broth?
Drag a spoon through the mixture — it should leave a clear path that holds for a second or two rather than immediately filling back in. If it still looks watery and flows right back together, keep stirring over medium heat for another minute or two.
Can I double this recipe for a larger family?
Doubling works well — use a larger pot so the roux has room to bubble without spilling. The cooking times stay roughly the same; just make sure the roux is fully thickened before you add the broth and potatoes, since a bigger batch can take a minute or two longer to come together. Skip the garnish if you’re feeding a crowd — not worth the extra dish.
