Here’s a rich and comforting Baked Potato Soup recipe—creamy, hearty, and full of flavor:
Ingredients (Serves 4–6)
- 4 large baking potatoes (russet work best), peeled and diced
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 L) chicken or vegetable broth
- 1 cup (240 ml) milk or cream
- Salt and black pepper to taste
- ½ tsp smoked paprika (optional)
- Optional toppings: shredded cheddar cheese, crispy bacon, chopped green onions, sour cream
Instructions
- Preheat the oven:
Preheat to 200°C (400°F). Wrap potatoes in foil and bake for 45–60 minutes until tender. Alternatively, you can boil diced potatoes for faster cooking. - Cook aromatics:
In a large pot, melt butter over medium heat. Sauté onion until translucent, then add garlic for 30–60 seconds until fragrant. - Add potatoes and broth:
Add baked (or boiled) potatoes to the pot. Pour in broth and bring to a simmer. Cook 10–15 minutes to allow flavors to combine. - Blend the soup:
Use an immersion blender to puree the soup partially or fully, depending on your preferred texture. Alternatively, leave some potato chunks for a rustic style. - Add cream and season:
Stir in milk or cream. Season with salt, pepper, and smoked paprika if using. Heat gently until warmed through. - Serve:
Ladle into bowls and top with cheddar, bacon, green onions, or a dollop of sour cream.
💡 Tips:
- For a richer flavor, roast the potatoes with olive oil and a pinch of salt before adding to the soup.
- You can substitute half the potatoes with sweet potatoes for a slightly sweet variation.
- Leftovers keep well in the fridge for 2–3 days and reheat nicely with a splash of milk.
I can also give a slow-cooker baked potato soup version that cooks the potatoes and aromatics together for a hands-off, ultra-creamy result.
Do you want me to share that version?
