Baked Potato Soup

What do you do when life hands you leftover baked potatoes? You make baked potato soup, of course. This simple potato soup recipe is an easy family favorite.

Baked Potato Soup Recipe with Cheese and Onions

Baked Potato Soup

When we were living with our friends, we made baked potatoes to go with our big Sunday dinner. We ended up having too many, so the next day I made this homemade potato soup recipe for everyone to enjoy. If you have leftover baked potatoes, you HAVE to make this soup! It will remind you of a loaded baked potato but in soup form! It is delicious and perfect comfort food!

I used a recipe from Cooking Light. It was very easy to follow and a little lighter than most loaded potato soup recipes. This recipe uses milk instead of heavy cream and reduced fat sour cream instead of full fat sour cream. You can also use plain Greek yogurt for the sour cream, if you wish.

If you don’t have leftover baked potatoes, you can bake potatoes in the oven just to make this soup. Making baked potatoes is easy and SO worth it for this soup!

We use shredded cheddar cheese. You can use sharp or medium cheddar cheese. You could even add in some white cheddar if you wish!

Loaded Baked Potato Soup

This potato soup recipe is meant to be loaded with ALL of the toppings. Garnish the soup with extra cheese, green onions, sour cream, and chopped bacon. You can also top your soup bowl with crackers or dip crusty bread into your bowl. Loaded Baked Potato Soup is the best! Don’t go skimpy on the toppings.

Josh highly recommends making bacon cheddar drop biscuits our our favorite Greek Yogurt Biscuits to go with this soup. He thinks they are meant to be together:)

The soup is thick, creamy, and comforting. It is the perfect meal for a cold day or when you are in the mood for some major comfort food!

If you like this easy Baked Potato Soup, you might also like:

Loaded Baked Potato Soup in Bowl

Baked Potato Soup

Did you make this recipe? Leave a review »

This easy and comforting soup is a family favorite. It is great for lunch or dinner.

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes


  • 4 large baking potatoes (or use leftover baked potatoes)
  • 2/3 cup all-purpose flour
  • 6 cups 2% milk
  • 3/4 cup cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 1/2 cup chopped green onions
  • Toppings: Cheddar Cheese, shredded, Green Onions, chopped, Bacon, cooked and crumbled


  1. Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake for one hour or until potatoes are tender. Let the potatoes cool. Peel potatoes and coarsely mash them in a small bowl. Set aside.
  2. In a large soup pot, add the flour. Gradually whisk in the milk, whisk until smooth. Cook over medium heat until thick, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until the cheese melts.
  3. Add in sour cream and green onions. Cook over low heat until thoroughly heated, do not boil the soup. Ladle soup into bowls and garnish with toppings. Serve warm.

Adapted from Cooking Light

All images and text ©Two Peas & Their Pod.

Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen!


Fall Game Day Halloween Josh's Favorites Soup Thanksgiving Winter