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Baked Potato Soup

Baked Potato Soup

Baked Potato Soup is a creamy, hearty dish blending tender russet potatoes with savory flavors and a velvety texture, perfect for warming up on chilly days. This easy-to-make soup uses simple, everyday ingredients to deliver rich deliciousness in every spoonful, making it a cozy meal ideal for lunch, dinner, or gatherings.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients

  • 4 large russet potatoes, peeled and diced
  • 4 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half and half
  • 1 cup shredded cheddar cheese (optional)
  • Salt and pepper, to taste

Toppings and Garnishes

  • 1/2 cup crispy bacon bits (optional)
  • 1/4 cup chopped green onions or chives
  • Additional shredded cheddar cheese (optional)

Instructions

  1. Prepare the Potatoes: Start by peeling and dicing the russet potatoes into bite-sized pieces. Rinse them under cold water to remove excess starch, which helps achieve a nicer texture in the soup.
  2. Sauté the Aromatics: In a large pot, melt butter over medium heat. Add finely chopped onions and minced garlic, cooking until softened and fragrant, about 5 minutes, but do not let them brown to keep the sweetness intact.
  3. Simmer the Potatoes: Add the diced potatoes to the pot along with the chicken or vegetable broth. Bring to a boil, then reduce heat and let it simmer until the potatoes are very tender, typically around 15-20 minutes.
  4. Blend and Cream: Use a handheld blender or carefully transfer half the soup to a blender, puréeing until smooth. Return the blended portion to the pot, then stir in the heavy cream or half and half, warming gently without boiling.
  5. Season and Add Cheese: Season with salt and pepper to taste. If using cheese, stir it in now until melted and fully incorporated. Adjust consistency by adding more broth or cream as needed.
  6. Finish with Toppings: Ladle the soup into bowls and garnish with crispy bacon bits, chopped green onions, or extra cheese. Serve hot and enjoy the warm, creamy goodness!

Notes

  • Choose russet potatoes for a naturally thick and fluffy soup base.
  • Do not over-blend; leaving some potato chunks adds texture and satisfaction.
  • Simmer the soup gently to meld flavors without breaking down potatoes too much.
  • Use fresh garlic, onions, and broth for the best flavor profile.
  • Adjust cream content according to desired richness and dietary needs.
  • Season gradually and taste often to maintain balanced flavor.
  • Store leftovers in airtight containers in the refrigerator up to 3 days.
  • Freeze soup without cream for up to 2 months; add cream fresh when reheating.
  • Reheat gently on stove, stirring often; add broth or milk if soup thickens too much.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 55mg

Keywords: baked potato soup, creamy soup, comfort food, winter soup, potato soup recipe, easy soup, vegetarian soup option