This Easy Baked Potato Soup is a recipe my mother-in-law gave me. It’s easy, creamy and delicious. So yummy.
(Post modified with new photos on 10/26/23.)
My mother-in-law uses crumbled fried bacon in her version, but I like to use chopped ham for a heartier soup. If you bake your potatoes ahead of time, or even the day before, this recipe is not only easy, it’s quick to make.
This potato soup recipe is perfect for a weeknight meal for your family or as an intimate holiday meal served in Sourdough Bread Bowls, which is what I did one Christmas Eve for our family dinner.
More Creamy Soups to Enjoy
- Creamy Chicken Gnocchi Soup
- Country Potato Soup
- Creamy Chicken Noodle Soup
- Creamy Cabbage and Bratwurst Soup
Ingredients for Easy Baked Potato Soup
(See the full recipe at the bottom of this post.)
- butter
- chopped ham
- yellow onion
- all-purpose flour
- whole milk
- kosher salt
- freshly ground black pepper
- russet potatoes, baked
- sour cream
- dried parsley for garnishing
Instructions for Making This Recipe
Gather all your tools and ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and chef’s knife, slice ham into bite-size pieces. Dice a yellow onion. Set aside and/or refrigerate until ready to use.
If you don’t already have baked potatoes in the refrigerator from a previous meal, bake the potatoes for 50-60 minutes until they are soft and cooked through.
Be sure to prick them with a knife or fork so they will not explode in the oven. Although you may cover the potatoes with tinfoil, I like to bake mine directly on the oven rack so the skins peel off easier.
Once cooked, allow the potatoes to cool enough to handle.
Using a knife or large spoon, remove the potato skin, and scoop out the flesh and place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.
Make the Soup
In a large Dutch oven or soup pot melt the butter. Stir in the chopped ham, and diced onions and cook until onions are tender. Sprinkle flour over the ham and stir in to create a roux.
Pour in whole milk and cook until thickened, stirring with a spoon.
Season with kosher salt and freshly ground black pepper. Add the potato flesh to the soup. Finish off by adding sour cream and heat the soup until warm. Do not boil.
Garnish with chopped parsley if desired. Makes 6-8 servings.
I like to serve this soup with saltine crackers or a hard bread, such as my Tangy Sourdough Bread. If you want to turn it into something extra-special and fabulous, try serving it in Sourdough Bread Bowls.
See more Soup Recipes Here. Browse Potato Dishes Here.
Easy Baked Potato Soup
Ingredients
- 2/3 cup butter
- 1 cup chopped ham
- 1/3 cup yellow onion chopped
- 2/3 cup all-purpose flour
- 6 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 large russet potatoes baked
- 8 oz. sour cream
- dried parsley for garnishing
Instructions
- Gather all your tools and ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and chef's knife, slice ham into bite-size pieces. Dice a yellow onion. Set aside and/or refrigerate until ready to use.
- If you don't already have baked potatoes in the refrigerator from a previous meal, bake the potatoes in a 375 degree oven for 50-60 minutes until they are soft and cooked through. (Be sure to prick them with a knife or fork so they will not explode in the oven. I like to cook them uncovered and directly on the oven rack, which allows for easy skin peeling later.) Once cooked, allow the potatoes to cool enough to handle.
- Using a knife or large spoon, remove the potato skin, and scoop out the flesh. Place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.
Make the Soup
- In a large Dutch oven or soup pot, melt the butter. Stir in chopped ham and diced onion. Cook on medium heat until onions are tender.
- Sprinkle all-purpose flour over the ham and stir to create a roux.
- Pour in half of the whole milk and stir until it begins to thicken. Add the remaining milk and stir until thickened. Season with kosher salt and freshly ground black pepper.
- Add the potato flesh to the soup. Stir to incorporate.
- Finish off by adding sour cream and heat the soup until warm. Do not boil.
- Garnish with chopped fresh parsley if desired. Makes 6-8 servings.
Notes
