Pure comfort. That’s what this baked potato soup is all about. Creamy, tasty, and just plain homey, it’s the perfect meal for a chilly winter evening or one of those blustery spring days when mother nature just isn’t quite ready to give in to warmer weather.

I love, too, that it’s a very budget-friendly meal, and it comes together quickly – ideal for those busy weeknights.

It’s a soup that makes everyone in your house happy, too. Just ladle it into bowls and bring it to a table set with assorted toppings so everyone can load up their very own bowl of Baked Potato Soup. Snipped chives, cheddar cheese, a pat of butter, bacon for my resident carnivore … yum.

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Baked Potato Soup (with optional bacon)

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Kare
Yield: 4 -5 servings
Potatoes, onions and celery bubble to perfection and then a splash of milk and a dollop of sour cream bring it to perfect baked potato goodness. Serve with assorted toppings like chives, cheddar cheese, and bacon so everyone can happily load their own.


  • 5 cups diced potatoes (about five medium)
  • 1 1/2 cups diced onion
  • 1/2 cup diced celery
  • 3 cups water
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 teaspoon salt
  • Ground black pepper
  • Assorted toppings such as cheddar cheese (butter, green onions, chives, and/or bacon)


  • In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 – 30 minutes, until the potatoes mash easily.
  • Carefully press a potato masher through the soup until most of the potatoes are broken up.
  • Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
  • Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.

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