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Baked Potato Soup


Rate this recipe 4.2/5 (23 Votes)


  • 2 sticks (1 cup/16 tablespoons) unsalted butter
  • 1 cup all-purpose flour
  • 8 cups whole milk
  • 5 large potatoes, baked and cubed (peeled, if desired)
  • 2 pounds chicken cooked and shredded (about 2 cups)
  • 3 cups shredded cheddar cheese
  • 2 cups sour cream
  • 1 bunch green onions, thinly sliced
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 clove garlic, minced (optional)
  • 1/4 cup grated Parmesan cheese (optional)


Level of difficulty Average
Cost Average budget


Step 1

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened.

Step 2

Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Step 3

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through.

Step 4

Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.

Step 5

Serve when warm and enjoy!

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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