Baked Potato Soup: The Ultimate Comfort Food Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Broth and Simmer: Pour in 8 cups of chicken broth and bring the mixture to a simmer over medium heat.
- 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.
- 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.
- 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.
- Incorporate Heavy Cream: Stir in the 1 cup of heavy cream to enrich the soup further.
- Season the Soup: Add salt, black pepper, and smoked paprika to taste. Adjust seasoning as needed to balance the flavors perfectly.
- 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.
- 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
