Baked Potato Soup: The Ultimate Comfort Food Recipe

Introduction

Baked Potato Soup is the ultimate comfort food—creamy, hearty, and packed with flavor. This recipe transforms simple russet potatoes into a rich, satisfying soup perfect for chilly days or anytime you crave a warm, delicious meal.

Ingredients

• 6 medium russet potatoes, scrubbed
• 6 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon smoked paprika
• Optional toppings: shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Wash and scrub the potatoes, then pierce each several times with a fork. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Rub the oil and seasoning into each potato’s skin.
2. Step 2: Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until they are easily pierced with a fork and soft when squeezed. Let them cool slightly for 10-15 minutes.
3. Step 3: In a large pot or Dutch oven, heat the remaining 4 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in the chicken broth and bring the mixture to a simmer.
5. Step 5: Cut the cooled potatoes in half lengthwise. Scoop out the flesh and discard the skins or save them for another use.
6. Step 6: Add the potato flesh to the pot with the simmering chicken broth.
7. Step 7: (Optional) For a smoother soup, use an immersion blender to blend the soup to your desired consistency. Be careful when blending hot liquids. Alternatively, blend in batches using a regular blender. For a chunkier texture, you can skip or partially blend.
8. Step 8: Cut the softened cream cheese into cubes and add them to the soup. Stir until completely melted and incorporated.
9. Step 9: Stir in the heavy cream.
10. Step 10: Season with salt, pepper, and smoked paprika. Taste and adjust seasonings as needed.
11. Step 11: Let the soup simmer gently for another 5-10 minutes, stirring occasionally to meld the flavors.
12. Step 12: Ladle the soup into bowls and top with your favorite toppings such as shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, or chives. Serve immediately.

Tips & Variations

• Use vegetable broth instead of chicken broth for a vegetarian version.
• For extra smoky flavor, add cooked bacon bits into the soup or as a topping.
• To make the soup thicker, reduce the broth by simmering longer before adding cream cheese and cream.
• Swap heavy cream for half-and-half for a lighter texture.
• Add a pinch of cayenne pepper for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent burning. If the soup thickens too much when chilled, add a splash of broth or cream to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cream cheese and heavy cream with dairy-free alternatives like cashew cream or coconut milk and use olive oil or a dairy-free butter substitute.

How can I make this soup ahead of time?

You can bake the potatoes and prepare the soup base a day ahead. Assemble the soup and heat it just before serving. This helps the flavors develop and saves time on busy days.

Baked Potato Soup: The Ultimate Comfort Food Recipe

Print Recipe

★★★★★

4.5 from 618 reviews

This creamy and comforting baked potato soup recipe is the ultimate comfort food, combining tender roasted potatoes with a rich broth, cream cheese, and heavy cream. Enhanced with savory onions, garlic, and a hint of smoked paprika, this soup can be blended to your preferred consistency and is topped with classic garnishes like cheddar cheese, bacon, sour cream, and green onions for a deliciously satisfying meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 6 medium russet potatoes, scrubbed
• 6 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon smoked paprika

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon
• Sour cream
• Chopped green onions
• Chives

Instructions

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pierce each potato multiple times with a fork, then drizzle with 2 tablespoons of olive oil, salt, and pepper. Rub the oil and seasonings evenly into the skin to prepare for roasting.
2. Bake Until Tender: Place the prepared potatoes directly onto the oven rack and bake for 60-75 minutes, or until a fork easily pierces the potatoes and they feel soft when gently squeezed. Remove from oven and let them cool for 10-15 minutes to handle safely.
3. Prepare the Soup Base: In a large pot or Dutch oven, heat the remaining 4 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Add Broth and Simmer: Pour in 8 cups of chicken broth and bring the mixture to a simmer over medium heat.
5. Prepare Potatoes for Soup: Cut the cooled baked potatoes in half lengthwise. Scoop out the soft flesh into the pot with the simmering broth, discarding the skins or saving them for another use.
6. Blend the Soup (Optional): For a smoother texture, carefully use an immersion blender directly in the pot to blend the soup until you achieve your desired consistency. Alternatively, transfer the soup in batches to a blender, then return it to the pot. You can skip this step or blend partially if you prefer a chunkier texture.
7. Add Cream Cheese: Cut the softened cream cheese into cubes and stir them into the hot soup until they melt completely, creating a creamy base.
8. Incorporate Heavy Cream: Stir in the 1 cup of heavy cream to enrich the soup further.
9. Season the Soup: Add salt, black pepper, and smoked paprika to taste. Adjust seasoning as needed to balance the flavors perfectly.
10. Simmer to Combine Flavors: Let the soup gently simmer for another 5-10 minutes, stirring occasionally to meld all the ingredients and flavors together fully.
11. Serve and Garnish: Ladle the soup into bowls and top with your favorite toppings such as shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, or chives. Serve immediately for the best taste and texture.

Notes

• You can substitute chicken broth with vegetable broth for a vegetarian version.
• For a lower-fat option, use half-and-half instead of heavy cream and reduce or omit the cream cheese.
• Be cautious when blending hot liquids to avoid splattering and burns.
• Leftover potato skins can be baked separately as a crispy snack or discarded.
• This soup can be refrigerated for up to 3 days or frozen in airtight containers for up to 2 months.

Keywords: baked potato soup, creamy potato soup, comfort food, easy soup recipe, potato soup with cream cheese