Baked Potato Soup: Creamy Comfort You NEED Tonight!
This creamy Baked Potato Soup is everything you love about a loaded baked potato — in cozy, spoonable form. Rich, hearty, and easy to make, it's perfect for chilly nights or whenever comfort calls.
Equipment
- Oven
- Baking Sheet
- Large pot or Dutch oven
- immersion blender (or regular blender)
- cutting board and knife
- Ladle
Ingredients
- 4 medium russet potatoes
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream (or milk or plant-based milk)
- ½ tsp salt
- ¼ tsp black pepper
- Toppings: cooked bacon, shredded cheddar cheese, sour cream, chives, green onions
Instructions
- Preheat oven to 400°F (200°C). Scrub the potatoes and poke with a fork. Bake 45–60 minutes until tender.
- Let potatoes cool slightly. Cut in half and scoop out the flesh. Roughly chop.
- Melt butter in a large pot. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 more minute.
- Add broth and chopped potatoes to the pot. Bring to a simmer.
- Use an immersion blender to blend until smooth (or carefully use a blender).
- Stir in heavy cream, salt, and pepper. Heat through but do not boil.
- Ladle into bowls and top with bacon, cheese, sour cream, chives, or green onions as desired.
Notes
Add a touch of smoked paprika or cayenne for depth. Swap heavy cream for oat milk or almond milk for a dairy-light version. Freeze leftovers in single portions for easy comfort food on-demand!