Restaurant-Quality Baked Potato Soup

Restaurant-Quality Baked Potato Soup

288 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
Recipe by  MARBALET

“This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
  2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

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Reviews (288)

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I am a professional chef who works as a Child Nutritionist with the Homewood City Shcool System in Birmingham, Alabama, and am always looking for different things to go on a school lunch program. Usually when I have soup on the menu, we make 35 gallons of soup and have some left over. When I made this soup for our highschool lunch, it was gone before half of the 1000+ students we serve each day had eaten. When the others arrived, I keept hearing, "Where's that great soup we've heard about?" When I can make that many teenagers happy with a soup, it must be SOME SOUP. Thanks for all the help! Melissa Dupree CNP



I've tried several baked potato soup recipes, but this is the best. Its names holds true- it tastes very much like the soup you can get in a restaurant (even better than some restaurants if you ask me.) It was very thick, rich, and delicious! I changed the recipe a bit and was able to cut the fat SIGNIFICANTLY. I used 2 cans no-fat, low sodium chicken broth, skim milk instead of half and half, 1/3 cup store-bought bacon bits (added at the same time as the potato flakes so they're not crunchy), and 1 package (1 cup) 4-cheese instant mashed potato flakes. By using cheese mashed potato flakes you don't need to use the cheddar cheese. It still tastes very cheesey (in fact, I would not use more than one cup of the flakes) and you don't add any fat. I estimated that by making these alterations you cut the total fat by at least 70 grams. Even with the alterations, it was fantastic. For those of you with cornstarch issues, I found that it was easier to chill the water and mix the cornstarch in the water before adding both. No lumps, no pasty-ness!



This soup would be so much better without the instant mashed potatoes. It turned out way too thick and the most dominant flavor is the taste of "fake" potatoes. I won't be making this one again.

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Amount Per Serving (6 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet



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Baked Potato Soup V


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Cabbage, Potato and Baked Bean Soup