If you’re craving something cozy, hearty, and absolutely loaded with comforting flavors, this Baked Potato Soup Recipe will quickly become your go-to. Imagine rich, creamy soup brimming with tender, baked russet potatoes, melty cheddar cheese, and savory chicken sausage—all brought together in the perfect velvety broth. This dish feels like a warm hug in a bowl, with each spoonful offering that delightful balance of creamy texture and satisfying bite. Whether you’re warming up on a chilly evening or simply want a filling meal that impresses without fuss, this recipe delivers every time.
Ingredients You’ll Need
The magic of this soup comes from simple, thoughtfully chosen ingredients that blend beautifully to create a luscious, flavorful bowl. Each ingredient plays a key role—potatoes provide heartiness and texture, dairy ingredients bring smooth creaminess, while chicken sausage adds a subtle savory kick and protein.
- 4 large russet potatoes, baked and diced: The star ingredient offering fluffy texture and earthy flavor.
- 2 cups chicken broth: Adds depth and a savory base for the soup.
- 1 cup whole milk: Creates a creamy, smooth consistency without overpowering richness.
- 1 cup heavy cream: Brings luscious thickness and velvety mouthfeel.
- 2 chicken sausage links, cooked and crumbled: Infuses lean protein and a mild, smoky taste.
- 1 cup shredded cheddar cheese: Melts perfectly to add sharp, cheesy flavor.
- ½ cup sour cream: Adds tanginess and enhances creaminess.
- ¼ cup chopped green onions: Provides a fresh, mild onion bite and nice color contrast.
- 2 tbsp unsalted butter: Essential for making the roux and rich flavor base.
- ¼ cup all-purpose flour: Thickens the soup for that comforting, velvety texture.
- Salt and pepper to taste: To bring all the flavors into perfect harmony.
How to Make Baked Potato Soup Recipe
Step 1: Make the Roux
Start by melting the butter in a large pot over medium heat. Once melted, add the flour and whisk continuously until you achieve a smooth paste. This roux will be the foundation for your creamy soup, so take your time to avoid any lumps and cook off the raw flour taste for about two minutes.
Step 2: Add Broth & Cream
Gradually pour in the chicken broth while whisking constantly to keep the mixture smooth. Bring it to a gentle simmer, then stir in the milk and heavy cream. Heat this mixture thoroughly, but be careful not to let it boil—this keeps the dairy from curdling and ensures that luxurious creaminess we’re aiming for.
Step 3: Add Potatoes
Now it’s time to add those beautifully baked and diced russet potatoes. Stir them into the pot and gently mash some of the potatoes with your spoon or potato masher to thicken the soup while still leaving plenty of tender chunks for texture.
Step 4: Add Sausage & Toppings
Mix in half of the shredded cheddar cheese, the crumbled cooked chicken sausage, sour cream, and chopped green onions. Season generously with salt and freshly ground black pepper. This step layers in flavor and richness, making the soup irresistibly savory.
Step 5: Simmer
Lower the heat and let the soup cook gently for another 10 to 15 minutes. Stir occasionally to prevent sticking and to let those flavors meld together beautifully. This slow simmer is key to developing that luscious thickness and deep, comforting taste.
Step 6: Serve
Ladle the hot soup into bowls, then sprinkle with the remaining cheddar cheese, extra sausage crumbles, and a scattering of fresh green onions. Serve hot and enjoy the warmth and richness in every spoonful.
How to Serve Baked Potato Soup Recipe
Garnishes
Garnishing is where you can have fun and add even more flavor and personality. Freshly chopped green onions add a pop of color and zesty freshness, while a sprinkle of crispy bacon or extra shredded cheddar cheese can elevate the indulgence factor. A dollop of sour cream also gives a beautiful tangy contrast to the creamy soup base.
Side Dishes
This soul-warming soup pairs wonderfully with crusty bread or warm dinner rolls that are perfect for dipping. A simple side salad with crisp greens and a bright vinaigrette can help balance the richness, making for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini baked potatoes or bread bowls—this adds charming presentation and extra texture. You can also top it with a handful of crispy fried onions or a drizzle of truffle oil to impress guests or family on special occasions.
Make Ahead and Storage
Storing Leftovers
This Baked Potato Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and prevent any absorption of other fridge odors. Give it a good stir before reheating, as the soup may thicken when chilled.
Freezing
While the soup freezes reasonably well, the texture of potatoes can change slightly after thawing. If you plan to freeze, keep it in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the soup slowly over low to medium heat, stirring occasionally. You might want to add a splash of milk or broth to loosen it up if it’s become too thick. Avoid high heat to prevent curdling or scorching.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and replace the chicken sausage with a plant-based alternative or extra veggies like mushrooms or beans for added protein.
What is the best potato to use for this soup?
Russet potatoes are the best choice because of their starchy texture that breaks down nicely when baked, creating that creamy, fluffy bite perfect for soup.
Can I prepare the baked potatoes in advance?
Yes! Baking the potatoes ahead of time makes the cooking process quicker. Just bake, cool, dice, and store them in the fridge until you’re ready to make the soup.
Is it possible to make this soup dairy-free?
To make it dairy-free, substitute milk and cream with coconut milk or a creamy plant-based milk, and use dairy-free butter and cheese alternatives. The soup will still have great flavor with these swaps.
How thick should the soup be?
The soup should be thick and creamy, coating the back of a spoon nicely but still spoonable without being too runny. Mashing some of the potatoes in the pot helps you control the consistency perfectly.
Final Thoughts
This Baked Potato Soup Recipe is undeniably a winner every time you make it. Its rich creaminess, comforting warmth, and delightful layers of flavor make it a perfect meal to share with family or friends. Don’t hesitate to give this recipe a try—you’ll find it becomes one of those treasured dishes that you crave again and again.
Print
Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Baked Potato Soup combines creamy textures and savory flavors with chunks of baked potato, crumbled chicken sausage, and rich cheddar cheese. Perfect for a cozy meal, this soup is thickened with a buttery roux and enhanced with a blend of milk, cream, and chicken broth for a hearty and satisfying dish.
Ingredients
Soup Base
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
Main Ingredients
- 4 large russet potatoes, baked and diced
- 2 chicken sausage links, cooked and crumbled
Toppings
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Make the Roux: Melt the unsalted butter in a large pot over medium heat. Once melted, add the all-purpose flour and whisk continuously until the mixture is smooth and golden, forming a roux that will thicken the soup.
- Add Broth & Cream: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in the whole milk and heavy cream, warming through without letting it boil to maintain a silky texture.
- Add Potatoes: Stir in the diced baked russet potatoes. Mash some of them with the back of a spoon or potato masher to create a thicker and creamier consistency while leaving some chunks whole for texture.
- Add Sausage & Toppings: Mix in half of the shredded cheddar cheese, the crumbled cooked chicken sausage links, sour cream, and chopped green onions. Season the soup with salt and freshly ground black pepper to taste.
- Simmer: Reduce the heat to low and let the soup cook gently for an additional 10 to 15 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
- Serve: Ladle the hot soup into bowls. Garnish with the remaining cheddar cheese, additional crumbled sausage, and extra chopped green onions for a flavorful and appealing finish.
Notes
- For extra richness, you can substitute half-and-half for the whole milk.
- Feel free to swap chicken sausage for your favorite sausage variety or bacon.
- This soup can be made vegetarian by using vegetable broth and omitting the sausage.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Ensure the soup does not boil once cream is added to prevent curdling.
