baked potato soup recipe

Written ByJenny Smyth Posted on
baked potato soup recipe
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The Best baked potato soup recipe

Baked potato soup is a classic comfort food that I have loved since I was a kid. It reminds me of cozy nights at home with family, and it’s a dish that my kids have grown to love as well. I love this recipe because it’s hearty, creamy, and packed with flavor. It’s perfect for a chilly evening or a family gathering. The best part is that it’s easy to make and uses simple ingredients that you probably already have in your pantry. This soup is not only delicious but also nutritious.

Potatoes are a great source of fiber and vitamins, and the cheese adds a good amount of calcium. Plus, it’s a great way to sneak in some vegetables for the kids. I often make a big batch of this soup and freeze portions for later. It’s a lifesaver on busy weeknights when I need a quick and healthy meal. I usually serve it with some crusty bread and a side salad. It’s a meal that everyone in my family loves and asks for often.

This soup is a great example of how home cooking can be both delicious and nutritious. It’s a dish that I’m proud to serve to my family and friends. I hope you enjoy this recipe as much as we do. The best part is that you can customize it to your liking. You can add bacon, cheese and other toppings to make it even more delicious. You can also make it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.

The possibilities are endless. The key to a good baked potato soup is to roast the potatoes first. This gives them a nice smoky flavor and a creamy texture. I like to use russet potatoes because they have a high starch content, which makes them perfect for soups. I also like to use a combination of butter and olive oil to cook the onions and garlic. This gives the soup a rich flavor and a smooth texture.

The soup is finished with a dollop of sour cream or Greek yogurt, which adds a tangy flavor and a creamy texture. The best part is that it’s a dish that you can make ahead of time and reheat later. It tastes even better the next day. I hope you enjoy this recipe as much as we do. I have been making this soup for years, and it’s always a hit with my family and friends. It’s a dish that I’m proud to serve and share with others.

It’s a great way to use up leftover potatoes and make a delicious and nutritious meal.

Baked Potato Soup

Baked Potato Soup

4.5 from 997 votes

This baked potato soup recipe is a comforting classic, perfect for cold weather. It’s creamy, cheesy, and packed with flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 large baking potatoes
4 tbsp butter
1 large onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup milk
1 cup shredded cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
2 green onions, chopped

👨‍🍳Directions

1Preheat your oven to 425°F.
2Wash the potatoes and prick them several times with a fork.
3Place them on a baking sheet and bake for about 45 minutes, or until they are soft and tender.
4You can check this by squeezing them gently or poking them with a fork.
5Remove the potatoes from the oven and let them cool slightly before handling.
6Once they are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large pot.
7Discard the skins.
8Add the butter to the pot and let it melt over medium heat.
9Add the diced onion and cook until they are soft and translucent, about 5 minutes.
10Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
11Add the chicken broth and milk to the pot and stir to combine.
12Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes.
13Stir occasionally to prevent the soup from sticking to the bottom of the pot.
14Use a blender or immersion blender to puree the soup until it is smooth and creamy.
15Be careful when blending hot liquids, as they can splatter and cause burns.
16Return the soup to the pot and stir in the shredded cheddar cheese until it is melted and fully incorporated.
17Stir in the sour cream until it is fully combined.
18Season the soup with salt and pepper to taste.
19Ladle the soup into bowls and garnish with chopped green onions.
20Serve immediately while hot.

🔧Equipment

Baking sheet
Oven
Large pot
Wooden spoon
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use vegetable broth to make this soup vegetarian. You can also add cooked bacon or ham for extra flavor and protein.

Watch Video Of How Baked Potato Soup Works

Baked potato soup is a comforting and delicious meal that’s perfect for any occasion. It’s easy to make and can be customized to your liking. This soup is always a hit at family gatherings and potlucks.

It’s a great way to use up leftover potatoes and make a delicious and nutritious meal. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, simply heat on the stove or in the microwave until warmed through.

You can also make a double batch and freeze portions for later. It’s a lifesaver on busy weeknights when you need a quick and healthy meal. I hope you enjoy this recipe as much as my family does.

❓ Frequently Asked Questions About Baked Potato Soup

What type of potatoes should I use for baked potato soup?

You should use starchy potatoes like russets for baked potato soup. They have a high starch content, which gives the soup a creamy texture. Waxy potatoes like red or yellow potatoes can make the soup too thick and starchy.

Can I make baked potato soup in a slow cooker?

Yes, you can make baked potato soup in a slow cooker. Combine all the ingredients except the cheese and sour cream in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and sour cream before serving.

Can I freeze baked potato soup?

Yes, you can freeze baked potato soup. Let the soup cool completely before freezing in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

Can I make baked potato soup without dairy?

Yes, you can make baked potato soup without dairy. Use vegetable broth instead of chicken broth and omit the cheese and sour cream. You can add non-dairy milk or coconut milk for creaminess. You can also use nutritional yeast to add a cheesy flavor.

What can I serve with baked potato soup?

Baked potato soup pairs well with a variety of sides. Some popular options include crusty bread, grilled cheese sandwiches, and salads. You can also serve it with baked potatoes or cornbread. For a heartier meal, you can add cooked bacon, ham, or sautéed mushrooms to the soup.

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