Cozy Baked Potato Soup: 1 Easy Comfort Recipe

There’s just something magical about a steaming bowl of soup when the weather outside is frightful, isn’t there? It’s like a warm hug from the inside out! For me, nothing beats a truly comforting meal, and this easy baked potato soup recipe is absolutely my go-to when I need a dose of cozy. It reminds me so much of my grandma’s kitchen – simple, honest food made with love, just like I always aim for here on Carla’s Cooking. We’re talking creamy, dreamy, and packed with real flavor, perfect for chasing away those winter chills. Get ready to fill your home with the most delicious aromas!

Why You’ll Love This Easy Baked Potato Soup

Honestly, this recipe is a winner for so many reasons!:

• It’s ridiculously easy to throw together, even on a busy weeknight.
• It’s the ultimate comfort food, perfect for warming you up when it’s chilly out.
• The flavor is just incredible – rich, creamy, and oh-so-satisfying.
• It uses simple, everyday ingredients that you probably already have on hand.

Gather Your Ingredients for Baked Potato Soup

Alright, let’s get our pantry pulled together for this amazing baked potato soup! You won’t believe how simple this is. We’ll start with four nice, big baking potatoes – make sure to scrub them clean! Then, grab a little olive oil, about a cup or so of chopped yellow onion (that’s usually about one medium onion), and two cloves of garlic that you’ll mince up. For the liquid base, we’ll need four cups of chicken broth and two cups of milk. And for that irresistible cheesy goodness? Half a cup of shredded cheddar cheese and a quarter cup of sour cream. Don’t forget your fresh chives for a pop of green and, of course, salt and black pepper to make it just perfect.

How to Make Baked Potato Soup: Step-by-Step

Okay, let’s get cooking! Making this baked potato soup is really straightforward, I promise. First things first, let’s get those potatoes baking. Preheat your oven to a nice 400°F (200°C). Take your four big baking potatoes, give them a good scrub, and poke them a few times with a fork – this helps them cook evenly. Then, just pop them right on the oven rack and let them bake for about 50 to 60 minutes. You’ll know they’re ready when they’re nice and tender when you poke them with a fork.

While those potatoes are doing their thing in the oven, let’s get started on the base for our soup. Grab a big pot or a Dutch oven and heat up a tablespoon of olive oil over medium heat. Toss in your chopped yellow onion and let it soften up until it’s nice and see-through, which usually takes about 5 to 7 minutes. Then, add your minced garlic and cook for just another minute until you can start smelling that amazing aroma – be careful not to burn it!

Now, pour in your four cups of chicken broth and bring it all to a gentle simmer. Once your potatoes are all baked and tender, let them cool just enough so you can handle them. Carefully scoop the fluffy potato flesh right out of the skins and add it into the pot with the simmering broth mixture. Don’t forget to toss those skins – they’ve done their job!

Here’s where the magic happens! You’ve got two options for blending. My favorite is using an immersion blender right in the pot – it’s so easy and less cleanup! Just blend until the soup is smooth and creamy. If you don’t have one, no worries! You can carefully transfer the soup, in batches of course, to a regular blender. Just make sure the soup isn’t piping hot before you blend it – let it cool for a few minutes first, or you’ll have a hot mess on your hands! Once it’s blended smooth, pour it back into the pot.

SAVE IT

Next, gently stir in your two cups of milk and heat everything over low heat. This is super important: you want to heat it through, but do not boil it, or it might get a bit weird! Once it’s warm, stir in your shredded cheddar cheese and sour cream until they’re all melted and melded into that beautiful creamy soup. Finally, taste it and season with salt and black pepper until it’s just right for you.

Ladle that gorgeous baked potato soup into bowls and garnish with your fresh chives. Enjoy your warm, hearty bowl of comfort!

SAVE IT

Tips for the Best Baked Potato Soup

Okay, so making amazing baked potato soup is all about a few little tricks! You know, I’ve made this so many times, and I’ve learned a thing or two along the way. First off, for those potatoes, definitely stick with a good baking potato like a Russet. They have that perfect starchy texture that makes for the creamiest soup. Don’t be tempted by waxy potatoes; they just don’t give you that same dreamy consistency!

If you want your soup extra thick, I’ve found that using one less potato or adding a little cornstarch slurry can work wonders. Just mix a tablespoon of cornstarch with a couple of tablespoons of cold water until it’s smooth, then stir it into your soup while it’s simmering gently. For flavor boosts, I love adding crispy bacon bits or extra shredded cheese right on top. Trust me, it takes this already delicious soup to a whole new level! This recipe is so forgiving, it’s quickly become a family favorite, just like my loaded potato soup. It reminds me of how good simple ingredients can be, similar to my approach with split pea soup.

Serving Suggestions for Your Warm Hearty Soup

Now, what’s better after a delicious bowl of warm hearty soup than a few perfect pairings? I love serving this baked potato soup with some really crusty bread – think of dipping bits of a good sourdough or maybe some homemade dinner rolls from my recipe! It’s just perfect for soaking up every last drop of that creamy goodness.

If you’re looking for something a little lighter, a crisp side salad is always a good idea. My Caesar salad is a huge hit and a great contrast to the rich soup. And for even more texture and flavor? You can’t go wrong with extra toppings like crispy bacon bits, a little more sharp cheddar, or even a dollop of cool Greek yogurt. It makes the whole meal feel extra special!

SAVE IT

Ingredient Notes and Substitutions for Baked Potato Soup

Let’s talk ingredients for our amazing baked potato soup! Sometimes I get asked about swapping things out, and that’s totally fine! For the potatoes, I really do love trusty Russets because they get nice and fluffy, perfect for blending into that creamy base. If you’re looking at milk, whole milk gives you the richest, creamiest result, but honestly, 2% works just beautifully too. If you’re dairy-free, you could try a plain, unsweetened almond or oat milk, though the texture might be a tad different.

Now, about the broth: I usually go with chicken broth because it adds a nice depth of flavor. But if you need a vegetarian option, a good quality vegetable broth works perfectly. Just make sure it’s a flavorful one! And for the cheese, cheddar is my favorite because it melts so well, but don’t be afraid to try a Colby Jack or even a sharp white cheddar for a different twist.

Nutritional Information for Easy Baked Potato Soup

Just a heads-up, these numbers are estimates, okay? The exact values can change a little depending on the brands you use and exactly how you make it. But generally, a serving of about 1.5 cups of this delicious soup will give you roughly 350 calories, about 18g of fat, 15g of protein, and 30g of carbohydrates. It’s a good, hearty meal!

Frequently Asked Questions about Baked Potato Soup

I get asked a lot of questions about baking dishes, and this easy baked potato soup recipe is no exception! Here are some of the most common ones I hear:

Can I make this soup ahead of time?

Oh, absolutely! This is one of those recipes that actually tastes even better the next day. Just let it cool completely, pop it into an airtight container in the fridge, and reheat it gently on the stove. Perfect for meal prep!

What kind of potatoes are best for this soup?

For the absolute creamiest texture in your baked potato soup, I really love using Russet potatoes. They’re starchy and get wonderfully fluffy when baked, which is exactly what you want for blending into that velvety base. Avoid waxy potatoes; they just don’t give you that same dreamy consistency.

How can I make it vegetarian?

Super easy! To make this a fantastic vegetarian or vegan option, just swap out the chicken broth for a good-quality vegetable broth. And instead of milk and sour cream, you can use a plain, unsweetened plant-based milk (like almond or oat) and a dairy-free sour cream alternative or even a little extra blended potato for creaminess. Yum!

Can I freeze baked potato soup?

Yes, you can freeze it! Keep in mind that dairy in the soup can sometimes change texture slightly after freezing and thawing, so it might not be *quite* as smooth, but it will still be delicious. Let it cool completely, then portion it into freezer-safe containers or bags. When you’re ready to eat, thaw it in the fridge overnight and then reheat it gently on the stovetop.

Is this a naturally warm hearty soup?

Definitely! This is the ultimate warm hearty soup. It’s packed with comforting ingredients like baked potatoes, cheese, and milk, making it incredibly filling and satisfying. It’s the perfect antidote to a chilly day, and it always feels like a cozy hug in a bowl. You can find more comforting recipes like this over on my blog!

SAVE IT

Share Your Comfort Food Creation!

I just love hearing from you all! If you tried this amazing baked potato soup, please let me know what you thought! Drop a comment below, give it a rating, or even better, share a pic on social media and tag me – I’d love to see your cozy creation! You can also reach out through my contact page. Happy cooking!

Easy Baked Potato Soup

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A warm and hearty baked potato soup recipe, perfect for a comforting meal on a cold day. This easy recipe uses simple ingredients and delivers delicious results.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 4 large baking potatoes, scrubbed
• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives
• Salt and black pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake directly on the oven rack for 50-60 minutes, or until tender.
2. While the potatoes are baking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for 1 minute more until fragrant.
4. Pour in the chicken broth and bring to a simmer.
5. Once the potatoes are baked, let them cool slightly. Scoop the flesh out of the potato skins and add it to the pot with the broth mixture. Discard the skins.
6. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
7. Stir in the milk and heat gently over low heat. Do not boil.
8. Stir in the shredded cheddar cheese and sour cream until melted and combined.
9. Season with salt and black pepper to your taste.
10. Ladle the soup into bowls and garnish with fresh chives.

Notes

• For a thicker soup, use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
• You can bake the potatoes ahead of time to save on prep time.
• Top with crispy bacon bits, extra cheese, or a dollop of Greek yogurt for added flavor and texture.
• Consider this recipe as a base for your meal planning; it pairs well with a simple side salad.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 40mg