Description
Creamy, comforting baked potato soup, loaded with flavor and your favorite toppings! This easy recipe uses perfectly baked potatoes for a rich, satisfying taste.
Ingredients
Scale
- 6 medium russet potatoes, scrubbed
- 6 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 cup milk (whole milk recommended)
- 8 ounces cream cheese, softened
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Optional toppings: shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives
Instructions
- Preheat oven to 400°F (200°C).
- Prepare Potatoes: Wash and scrub potatoes, pat dry.
- Coat and Season: Place potatoes on a baking sheet, drizzle with 3 tablespoons olive oil, rub to coat, and sprinkle with salt and pepper.
- Bake: Bake for 60-75 minutes, or until easily pierced with a fork.
- Cool: Let potatoes cool for 10-15 minutes.
- Sauté Onion: In a large pot or Dutch oven, heat remaining 3 tablespoons olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add Garlic: Add minced garlic and cook for another minute, until fragrant.
- Add Broth: Pour in chicken broth and bring to a simmer over medium-high heat.
- Scoop Potato Flesh: Cut cooled potatoes in half lengthwise and scoop out the flesh, leaving the skins behind.
- Add Potato to Soup: Add the scooped-out potato flesh to the pot with the chicken broth, onion, and garlic mixture.
- Blend (Optional): Use an immersion blender to blend the soup until it reaches your desired consistency.
- Add Cream Cheese: Cut softened cream cheese into cubes and add to the pot. Stir until melted and incorporated.
- Stir in Cream and Milk: Add heavy cream and milk to the pot. Stir well to combine.
- Season: Add salt, pepper, garlic powder, onion powder, and smoked paprika. Stir well and adjust seasonings to taste.
- Simmer: Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, to allow flavors to meld.
- Serve: Ladle into bowls and top with your favorite toppings. Serve immediately.
Notes
- For a thicker soup: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering. Stir well and let it simmer for a few more minutes until thickened.
- For a thinner soup: Add more chicken broth or milk until it reaches your desired consistency.
- Add vegetables: Sauté carrots, celery, or leeks along with the onion and garlic.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
- Use different cheeses: Experiment with different cheeses, such as Gruyere, Monterey Jack, or pepper jack.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Make it vegan: Use vegetable broth instead of chicken broth, plant-based milk and cream instead of dairy, and omit the cream cheese or use a vegan cream cheese alternative.
- Slow Cooker Version: Bake the potatoes as directed. Then, add the cooked potato flesh, onion, garlic, chicken broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese, heavy cream, and milk during the last 30 minutes of cooking. Blend with an immersion blender if desired.
- Freezing: Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes