Baked Potato Soup

Baked Potato Soup

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This delicious baked potato soup is loaded with delicious flavor. The ultimate comfort food for crisp fall nights and cold winter nights. A great family dinner that is easy to make and always a big hit.

baked potato soup Baked Potato Soup

This soup is loaded with comforting flavors that come together in less than 30 minutes.

What I love about this recipe:

  • it’s an old-fashioned recipe from the good ‘ole days
  • this soup is rich, creamy, and full of flavor
  • it’s a simple soup with ingredients that are easily found at your local grocery store
  • this soup makes a large amount already, but it can be doubled to feed more

baked potato soup

FAQs 

Make Ahead and Storage:

Can I make this soup ahead of time?

Yes! This soup tastes great when warmed up the day after you make it

Can I Freeze Potato Soup?

Potato soup is a soup that I do not recommend freezing. The starch in the potatoes breaks down, and they do not hold their shape when reheating. The texture of the potatoes turns grainy

Storing: Store potato soup – covered –  in the refrigerator for up to 3 days.

Reheating:

Reheat soup over the stovetop until warmed through. Stir occasionally so the milk does not burn

You can also microwave the soup in individual bowls

baked potato soup

Tips and Tricks:

  • make sure the cream cheese is softened and at room temperature before mixing
  • combine the sour cream and cream cheese before adding the liquids so you don’t get lumpy liquid as I did
  • Double or halve the recipe to fit your needs
  • For a really thick soup, add all of the cheese directly to the soup, or use it as a garnish in individual bowls

If you are ready, let’s make sure you have everything you’ll need to make this tasty potato soup:

Ingredients:

  • large baking potatoes – I used russet potatoes
  • small sweet onion – I always buy Vidalia onions. I like their sweetness as opposed to a bitter yellow onion
  • butter – unsalted
  • chicken broth – if you don’t have chicken broth, you can make your own with bouillon cubes or bouillon powder and water
  • salt
  • ground black pepper
  • sour cream – I used whole-fat sour cream, but you can use reduced fat
  • cream cheese – either original or reduced fat is fine in this recipe
  • milk – I would not use non-fat milk. You want the creaminess that comes from the fat in milk. Use 2% or whole milk
  • shredded cheddar cheese – either mild cheddar cheese or sharp cheddar cheese

How do you make Baked Potato Soup?

  • In a large soup pot, melt the butter
  • Add chopped onion and saute them
  • Pour in the broth and bring to a boil
  • Lower the heat and simmer, stirring occasionally until the potatoes have softened (about 15 minutes)
  • Mash the potatoes slightly, just to release some starch into the liquid
  • In a separate bowl or mixer, mix the sour cream and cream cheese until well blended and smooth
  • Stir in milk, garlic powder, salt, and ground pepper
  • To thicken the soup even more, add the cheddar cheese and stir in
  • Serve with garnishes like crumbled bacon, cheese, and chives
  • Double the recipe for more soup

 

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loaded baked potato soup

Baked Potato Soup


  • Author: Melissa
  • Total Time: 39 minute
  • Yield: 8 servings 1x

Description

A creamy and flavorful potato soup


Ingredients

Units Scale
  • 5 large baking potatoes like russet
  • 1/2 cup of diced sweet onions
  • 1/4 cup of unsalted butter
  • 4 cups of chicken broth
  • 1/2 tsp. of salt
  • 1/4 tsp. of ground black pepper
  • 1 tsp. of garlic powder
  • 3/4 cup of sour cream
  • 3 oz. of cream cheese
  • 1 cup of milk – 2% or whole
  • 1 cup of shredded cheddar cheese

Instructions

  • In a large soup pot, melt the butter
  • Add chopped onion and saute them
  • Pour in the broth and bring to a boil
  • Lower the heat and simmer, stirring occasionally until the potatoes have softened (about 15 minutes)
  • Mash the potatoes slightly, just to release some starch into the liquid
  • In a separate bowl or mixer, mix the sour cream and cream cheese until well blended and smooth
  • Stir in milk, garlic powder, salt, and ground pepper
  • To thicken the soup even more, add the cheddar cheese and stir in
  • Serve with garnishes like crumbled bacon, cheese, and chives

 

Notes

Can I make this soup ahead of time?

Yes! This soup tastes great when warmed up the day after you make it

Can I Freeze Potato Soup?

Potato soup is a soup that I do not recommend freezing. The starch in the potatoes breaks down, and they do not hold their shape when reheating. The texture of the potatoes turns grainy

Storing: Store potato soup – covered –  in the refrigerator for up to 3 days.

Reheating:

Reheat soup over the stovetop until warmed through. Stir occasionally so the milk does not burn

You can also microwave the soup in individual bowls

Tips and Tricks:

  • make sure the cream cheese is softened and at room temperature before mixing
  • combine the sour cream and cream cheese before adding the liquids so you don’t get lumpy liquid as I did
  • Double or halve the recipe to fit your needs
  • For a really thick soup, add all of the cheese directly to the soup, or use it as a garnish in individual bowls
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes

 

 

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