Go Back
Baked Potato Soup

Creamy Baked Potato Soup

This comforting baked potato soup is easy to make and packed with flavor. Roasted potatoes add a delicious depth, creating a creamy and satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large Russet Potatoes scrubbed and quartered
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion chopped
  • 2 cloves Garlic minced
  • 6 cups Chicken Broth (or vegetable broth)
  • 1 cup Milk (or cream for richer soup)
  • 0.5 cup Cheddar Cheese shredded
  • 0.25 cup Green Onions chopped, for garnish
  • to taste Salt and Pepper

Equipment

  • Large Baking Sheet
  • Large pot or Dutch oven
  • Immersion Blender or Regular Blender

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Toss quartered potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 30-40 minutes, until tender and slightly browned.
  2. While potatoes roast, heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook 1 minute more.
  3. Remove roasted potatoes from oven; let cool slightly. Scoop potato flesh from skins, discarding skins.
  4. Add cooked potatoes to the pot with onions and garlic. Pour in chicken broth and bring to a simmer.
  5. Reduce heat; simmer 10-15 minutes.
  6. Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious with hot liquids.
  7. Return soup to the pot. Stir in milk (or cream) and cheddar cheese until melted and heated through. Do not boil.
  8. Season with salt and pepper. Ladle into bowls, garnish with green onions and desired toppings (bacon bits, sour cream, chives). Serve immediately.

Notes

For a spicier soup, add a pinch of red pepper flakes with the garlic. Leftovers can be stored in the refrigerator for up to 3 days.