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Baked Potato Soup

baked potato soup recipeThere is a little cheese shop down the road from my parent’s house in NJ that I really love.  It is called the Cheeseboard.  It is part cheese shop, part gourmet shop, part sandwich shop.  If I were ever to own a restaurant of some sort it would be like this one.  Good food, in and out, casual.  On Fridays they serve Baked Potato Soup and that is where the inspiration for this recipe came from.  I love a potato soup, but I do not like a cream based one.  I like to add my calories on top and let the base stay simple.  I have made this soup countless times and it is fool proof.  Unless you get a wooden spoon stuck in the blender and it flies all over your house and gets on the floor, cabinets, and ceiling.  My husband ended up painting over dried up potato soup.  Gross.  But that is a story for another day.

I have made this soup using various methods, but it really tastes best when you bake the potatoes.  It adds a depth and warm flavor to the soup that you just cannot get when you boil the potatoes.  This recipe is more of a guide than an actual recipe.  Basically you are making a really runny mashed potato thinned with chicken stock.  So use as many potatoes as you would like and adjust the amount of liquid to that.  I like to make a really big pot and eat it the next day for lunch.  This soup is a favorite with kids too.  They really like to top their soup themselves.

baked potato soup recipe1 (5-pound bag) Yukon Gold potatoes
1 large container chicken broth
salt and pepper

toppings:

grated cheddar cheese
sliced green onions
chopped bacon
sour cream

baked potato soup recipeBake your potatoes and let them cool.  Scoop out the flesh.

baked potato soup recipeI use my immersion blender for this, but until I got that, I used a regular blender and pureed it in batches.  Add the potato to a pot and add some chicken stock.

baked potato soup recipeAdd enough chicken stock to get the consistency of a thick soup.  Add salt and pepper.  It will take a lot of seasoning so add slowly and taste frequently. Heat over low to medium heat until hot and serve.

baked potato soup recipeTop the soup as you would a baked potato.

baked potato soup recipeLike eating a bowlful of hugs.

Print

Baked Potato Soup


Ingredients

  • 1 (5-pound bag) Yukon Gold potatoes
  • 1 large container chicken broth
  • salt and pepper
  • toppings:
  • grated cheddar cheese
  • sliced green onions
  • chopped bacon
  • sour cream

Instructions

  1. Bake your potatoes and let them cool. Scoop out the flesh.
  2. I use my immersion blender for this, but until I got that, I used a regular blender and pureed it in batches. Add the potato to a pot and add some chicken stock.
  3. Add enough chicken stock to get the consistency of a thick soup. Add salt and pepper. It will take a lot of seasoning so add slowly and taste frequently. Heat over low to medium heat until hot and serve.
  4. Top the soup as you would a baked potato.

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  1. Michelle

    September 30th, 2010 at 5:20 am

    I think you just made my day! I LOVE baked potato soup but all those cream based soups are not good for me. I can’t wait to try this one out, hopefully the weather will begin to feel like fall in Colorado sometime soon!

  2. bakedbree

    September 30th, 2010 at 8:53 pm

    I made this about a week ago when we had some chilly temps, but now we are back in the 100s. Not soup weather here anymore.

  3. Lindsay

    September 30th, 2010 at 6:52 am

    I made baked potato soup the other night for dinner, but wish I had waited and seen this beautiful post from you. What a lovely idea to puree the potatoes after they’ve been baked with just chicken broth. Simple usually is best and my hips are hating me for all that cream and butter I used.

  4. bakedbree

    September 30th, 2010 at 8:52 pm

    But I bet that the one that you made was delicious… cream and butter are pretty amazing.

  5. Michelle

    September 30th, 2010 at 9:35 am

    I love how simple this is and how delicious it looks! I cannot currently eat white potatoes but do you think that this would work with sweet potatoes?

  6. bakedbree

    September 30th, 2010 at 8:52 pm

    Sweet potato soup is delicious. I would use the same method but would maybe switch out some of the toppings.

  7. Kelly Nicole

    September 30th, 2010 at 11:11 am

    Love your inspiration and your recipe. Fortuitous posting too- baked potato soup on next week’s menu. Can not wait to try this one!

  8. bakedbree

    September 30th, 2010 at 8:51 pm

    I am glad that my timing helped you out. Hope that you love it as much as I do.

  9. Dangler

    September 30th, 2010 at 11:13 am

    Not going to lie. This looks pretty awesome. I want this with some crusty french bread to dip in the soup. Mmmm carb coma…..

  10. bakedbree

    September 30th, 2010 at 8:50 pm

    Total carb coma. Happiness.

  11. Jean at The Delightful Repast

    September 30th, 2010 at 12:56 pm

    Bree, I love all kinds of potato soups. This is the best version of baked potato soup I’ve seen. I can even think of a very fine, very expensive restaurant that serves baked potato soup that is not nearly so good as this one. They puree the skins as well, and the soup often has a bit of a burnt taste to it–not good!

  12. bakedbree

    September 30th, 2010 at 8:50 pm

    wow… thank you for the compliment. I hope that you love this soup as much as I do.

  13. Jennifer @ Maple n Cornbread

    October 1st, 2010 at 5:47 am

    I love a thick hearty potato soup, but this without the cream sounds like perfection! Saving! 🙂

  14. bakedbree

    October 1st, 2010 at 10:13 pm

    It is one of my favorite things on the planet to eat. That is saying a lot, because I really love to eat.

  15. my boyfriend cooks for me

    October 1st, 2010 at 12:17 pm

    I love the idea of keeping the base simple (and light – i.e. no cream!) so that you can go guilt-free on the toppings. Thanks for the idea and base recipe.

  16. bakedbree

    October 1st, 2010 at 10:07 pm

    I agree 100%. I want to have the toppings and not feel so bad about it.

  17. claire

    October 1st, 2010 at 12:59 pm

    YUM! I want to make this right this second! It is my carb dream!

  18. bakedbree

    October 1st, 2010 at 10:06 pm

    It is a total carb dream and completely worth it.

  19. Mary

    October 3rd, 2010 at 10:42 pm

    The weather is finally starting to turn round to “cooler” weather, though not quite fall yet here in San Diego – but once it does, I want to start making soups! This looks like a real winner, too – love your photos!

  20. bakedbree

    October 5th, 2010 at 12:01 am

    Thank you Mary. It is one of my all time favorites.

  21. Stephanie

    October 4th, 2010 at 11:49 am

    Thank you so much for coming to speak in my dreamweaver class. You have inspired me so much, you have no idea. If you have any more advice and tip please lay them on me. Your recipes and pictures look and sound so amazing i will be trying some at home because i love cooking.

    Thank you from the bottom of my heart,

    Stephanie

  22. bakedbree

    October 4th, 2010 at 11:55 pm

    You are so sweet Stephanie. I hope that you do start a blog and share what you know.

  23. Evah Park

    January 3rd, 2011 at 9:29 am

    I had this at my son and daughter-in-laws home this past weekend. We were making donuts and ice cream with the other members of our family. I know…but it was the last splurge of the year.
    Anyway, what a delightful first course before our indulgence. I really didn’t realize there wasn’t any cream in the soup. However, I did realize how absolutely delicious it was. We all asked for the recipe. Little did we know how easy and healthy it was for us. Thank you.

    A new fan.

  24. bakedbree

    January 3rd, 2011 at 8:35 pm

    That is always a nice surprise isn’t it? To eat something that is rich and delicious and not fattening? The ice cream and donuts sound amazing.

  25. Cora White

    January 27th, 2011 at 12:20 pm

    I just finished making this. JUst waiting for it to all warm back up. I skipped reading well so we peeled the potatoes and I decided to make roasted potato soup. wowza on the flavor. It does take more broth this way. My 15 yr old says it tastes like it has bacon. None was added and I don’t even have any for the garnish.

    Woot new recipe.

  26. bakedbree

    January 27th, 2011 at 11:38 pm

    I am sure that it delicious with roasted potatoes.

  27. Cora White

    January 28th, 2011 at 6:36 am

    it was. The color was deeper and not as white, but super yummy

  28. bakedbree

    January 29th, 2011 at 9:29 pm

    I’ll have to try it.

  29. Shandi

    March 24th, 2011 at 8:45 pm

    Just made this for dinner and it was sooooo amazing! I used a few strips of trader joes turkey bacon and chopped them up and stirred them in yum yum yum! And topped with sour cream and shap cheddar ! I looooove this soup so simple and delicious!

  30. bakedbree

    March 27th, 2011 at 8:42 pm

    Me too! I have not made this in awhile, I should put it on my menu for the week.

  31. Carole

    April 13th, 2011 at 12:40 pm

    sounds amazing but am curious as to what you would add as a topping if you made it with sweet potato?

  32. Shannon@internetbusinessstrategies.org

    June 7th, 2011 at 12:13 am

    Wow your Baked Potato Soup looks very delicious! And I super love potatoes. Can’t wait to try it this weekend! Thanks for sharing!

  33. bakedbree

    June 7th, 2011 at 9:08 pm

    You are welcome Shannon, this is one of my favorite cold weather soups.

  34. Joe

    October 18th, 2011 at 9:24 pm

    Kathy made this soup tonight. Delicious!

  35. bakedbree

    October 19th, 2011 at 10:26 pm

    Hi Joe! Can’t wait to see you guys.

  36. Marissa Kubinski

    December 5th, 2011 at 11:29 am

    Hi Bree

    Silly question, when you baked your potatoes, how long and at what temperature do you leave them in the oven? Also, do you rub any vegetable oil on them? My husband likes more for a harty soup, so I don’t want to get them too soft.

    Thanks and I can’t wait to make it tonight 🙂

  37. Marissa

    March 28th, 2012 at 11:31 am

    Hi Bree,

    How long do you bake the potatoes for?

    Thanks!

  38. bakedbree

    April 8th, 2012 at 10:39 pm

    It depends on what size, but really I just cook them until a fork comes out easily.

  39. Aqiyl Aniys

    March 16th, 2014 at 8:25 pm

    The baked potato soup looks dazzling!

  40. bakedbree

    March 16th, 2014 at 11:00 pm

    Thank you! It’s a favorite over here.

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