Baked Potato Soup Recipe (2024)

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Cooking Notes

Gina Hamm

TEXTURE: More of a bisque texture. Next time I'll up my potatoes to 2.5 lbs for that thicker texture I'm looking for in a Baked Potato Soup. TIMING: real time- closer to a total of 1:15-1:30 total. It takes at least 30 minutes to prep the potatoes, bacon, green onions, and shred the cheese. I'm at 5,000 feet elevation and upped the simmering time from 15 to 20. And a note of caution, the milk wants to froth and boil over- keep an eye!

jen

Yum. Used one can evaporated skim milk and 2% to 4 cups and then 2 cups of chicken broth since I didn’t want to use all my milk. Also the family doesn’t know about the peels because I ate them all as I was making them. Also addedGreek yogurt instead of sour cream. Also it took me an hour twenty to make.

vera

Vegetarian version -- This is just too rich for us! Next time I'll take out half the potatoes before pureeing for some chunkiness. I'll follow others and use enough liquid (half milk/half broth) just to cover the potatoes, and skip the sour cream. It can be thinned out later. We passed around a "potato bar" plate with yogurt, chopped steamed broccoli, herbs, and chopped tomatoes as well as the peels, which were great!

Nashgirl

The garnish of fried potato peels is genius. I followed the recipe exactly. Achieved surprised looks when brought to the table fully garnished. So cute fully assembled, delicious, and easy.

Bobbekay

I am a bit lazy, so I actually baked the potatoes, but rubbed the skins with olive oil prior to putting them in th oven. After spoon the cooked potato out of the skins, I cut up the skins, put some olive oil on them and roasted them. They were delicious .

Alice

This is, hands down, the best potato soup I have ever had. Very flavorful! HOWEVER, I am glad I looked the recipe over before beginning. Two pounds of potatoes is not a lot… 2-3, depending on the size. When I thought about that and the quantity of milk it called for, it just didn’t seem like enough potatoes. I doubled the quantity of potatoes (thinking I can always thin it with more milk, if necessary). I am glad I increased the spuds. Otherwise it would have been way too thin. This is comfort food at its best!

Cassandra

It was quite tasty. I cheated and cooked the potatoes in chicken stock and then added heavy cream after pureeing.

Dara

This does NOT take 30 minutes! Delicious but more like 90 minutes, good grief!!!

Train Wreck

Is plush sour cream widely available? Does it come from upholstered dairy cows?

MAL

Took notes from others and added a little extra potato, added all the scallion to the sauteed veggies, swapped in two cups of veggie broth for some of the milk, used a can of condensed milk, and added regular milk to about 5-1/2 cups liquid total. I also added some grated carrot and 2 stalks of celery to increase veggie in the soup. Maybe because of the carrot there was a light golden color to the soup once partially pureed (immersion blender, quick and easy). Nice soup, will make again.

Jules

It's baked potato soup no? So why not used baked potatoes? Make the recipe as is scooping out the flesh of the baked potato to puree or not, use the baked skins in the soup and/or for topping. You're welcome.

Holly

If you are cooking for a crowd that can't take much lactose, cooking with almond milk works quite well, and also is not so heavy on the stomach. For an ideal consistency, I would recommend putting in just enough milk so that the potatoes are covered. The tip for putting in spinach at the end was also a good one!

Maureen

Too much milk, making it too thin. Added extra potatoes and still to thin for me.Have another recipe for baked potato soup that actually uses baked potatoes. Toppings are similar, but the flavor is better.Also, no herbs?

Dave

Turned out to be excellent, but all told about 90 minutes of mostly active cooking. I am not an expert cook, but know my way around a kitchen. Would make again, but not after a full work day,

Jennifer

Use three big potatoes

Teague

I made a double batch for lunch for six. Used yukon gold potatoes. I baked the bacon in the oven and then mixed the skins chopped into 1/2" pieces with a bit of the bacon fat, back in for 15 min or so at 425 on convection, stirred once halfway. Perfect crispy flakes of potato yum! I used a big yellow onion, 4 c. chicken broth (1 box) to cook the potatoes. 1 c buttermilk and 1 c heavy cream for soup and blended it. Added dill because we like it, and lots of chives. It was a big hit!

Marcie

I followed the recipe with given instructions, other than in one area. After reading other comments, I decided to up the potatoes to 3#, and was glad I did. That allowed a small bit of potato in each spoonful. I used a potato masher - not the blender. I would also add, that Yes, this does take a lot of time to make. From top to bottom, 1 hr. 15 minutes.

CA

Amazing! I followed the comment suggestions and went up to 2.5 pounds potatoes. I only had 2%milk and half and half so I used a mix of those. This is rich and not healthy, but oh so yummy!

Yammy

I used an air fryer to cook bacon, rendered fat for recipe and then used bacon fat left in fryer for crispy potato skins in a flash. I also finished with chives and some parsley for color/nutrients/color.

Jen

Good, but too thin. Used butter instead of bacon fat since I had bagged bacon crumbles I wanted to use up. Subbed in chix stock for 2c of the milk. I added a yellow onion to the scallion whites. Next time I'd bother to cook bacon to have the fat for flavor. I'd also add about 1/2 to 1 pound more potato -- or use a cup less liquid next time. I'd also make sure to use sharp cheddar, I used Colby and it wasn't sharp enough. Made the peels in the air fryer -- ate 'em up before soup was done lol.

Sarah

LOVED this method, came out absolutely perfect, so much flavor.

Cara

Rich and satisfying soup, with a really nice flavor. Notes for next time: I used 2 lb. + 2 nice sized potatoes. For liquid, use 4 cups whole milk and 2 cups broth (I scaled back based on comments and thought it needed to be a little thinner). For skins, toss them in oil and spices and put them in the oven (I didn't quite get the crispiness I wanted on the stove). I I blended part of the soup to make it thick but left lots of potato chunks. Definitely takes 1 1/2 hours with that slow heating!

jeff

As written, makes 4 - 700 calorie servings.

Jann

I have made Julia Child's Potato Leek Soup many times over the years. This recipe is probably even better and is a bit more economical. I too subbed a can of evaporated milk for some of the whole milk. The potato skins are tasty, but perhaps not worth the effort. They get lost among the other toppings.

ggilmore

Not too far off soupy mashed potatoes. We did not enjoy. Wished I’d saved myself a lot of time and just made baked potatoes. Love the crisped skins though, but I was the only one who appreciated them.

Mary Young

I did this the second time with 50/50 milk and broth. Oven roasted the potatoes, chopped very coarsely, saving some skin, left it chunky and added more spice. Also the first batch I made didn’t come out of the freezer well so while I hoped to freeze this, so far not much luck.

Martin J Ross

Baked potato soup is not made with boiled potatoes! The potatoes should be rubed with oil several times until it stops soaking in. Bake the potatoes, skin on, for 90 to 120 minutes in a very hot oven (not fan). The jackets should be thick and crisp. Cut int quarters using a bread knife and add to a blender or soup bachine. Add plenty of salt. Add an equal volume of stock such as beef, chicken or veg. I normally add sautéd garlic and an ounce of butter.Try it plain first, it's so good.

5 stars

I cut potato cubes in ¼” dice and so,it was completed much more quickly than others. Simmered potatoes in half-and-half and lots of vegetable stock and half a dozen peeled garlic cloves, parentheses everything smooth out with the immersion blender.). Used to the fresh herbs I had on hand, no cayenne so subbed in smoked paprika. All the fixings at the end were bomb. This is a very forgiving recipe and absolutely worth it if you’re looking for a warm, comforting soup.

Lee - Lee

This is more like potato milk. There is way too much liquid the way the recipe is written. Family did not eat it. won't make again.

Tom

If the choice is between bacon and butter, why use unsalted butter?

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Baked Potato Soup Recipe (2024)

FAQs

What is baked potato soup made of? ›

Ingredients
  1. 4 large baking potatoes or use leftover baked potatoes.
  2. 2/3 cup all-purpose flour.
  3. 6 cups 2% milk.
  4. 3/4 cup cheddar cheese.
  5. 1 teaspoon salt.
  6. 1/2 teaspoon freshly ground black pepper.
  7. 1 cup reduced-fat sour cream.
  8. 1/2 cup chopped green onions.

How do I make my baked potato soup thicker? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Why isn't my potato soup creamy? ›

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

What potato holds up best in soup? ›

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Why does my potato soup have no flavor? ›

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Do you keep the skin on potatoes for potato soup? ›

Yes! You don't need to peel the potatoes for this potato soup recipe. The skin will help the potatoes keep their shape and prevent them from getting too mushy.

Why do you add flour to potato soup? ›

Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time.

Why is my potato soup gluey? ›

That's because when you blend potatoes, it causes swollen starch granules to burst, which makes the whole thing sticky, like melted cheese or dough."

How do you make potato soup not taste bland? ›

You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.

Will cream cheese thicken potato soup? ›

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Can I use Russet potatoes for soup? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

What is the best thickening agent for potato soup? ›

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

When to add potatoes into soup? ›

If potatoes are an addition to the soup recipe you are using, a good rule would be to add them about 20 minutes before you want the soup to be ready. Keep in mind that the smaller the potatoes are cut, the quicker they cook.

Does Panera baked potato soup have meat in it? ›

INGREDIENTS: Water, Potatoes, Milk, Onions, Heavy Cream, Neufchatel Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Contains 2% or less of: Uncured Bacon With No Nitrites or Nitrates Added Except For Naturally Occurring Nitrates in Sea Salt and Celery Juice Powder (Pork, Water, Sea Salt, ...

What is the difference between potato soup and potato chowder? ›

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

Why is potato soup good for you? ›

Whether you prepare them baked or broiled, in soups or salads, potatoes are a great source of protein, fiber, and vitamins and minerals, providing several health benefits.

What are baked potatoes made of? ›

Just about every baked potato in the United States is made with a russet potato, a starchy variety with a thick, papery skin.

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