Why Make This Recipe
Creamy Baked Potato Soup is a comforting dish that warms you right up. It’s perfect for cold days when you want something hearty and delicious. This soup combines the flavors of baked potatoes with creamy goodness, making it a family favorite. Plus, it’s easy to make and uses simple ingredients!
How to Make Creamy Baked Potato Soup
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons butter
- Chives or green onions for garnish
Directions:
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheese, stirring until cheese is melted.
- Season with salt and pepper.
- Serve hot, garnished with chives or green onions.
How to Serve Creamy Baked Potato Soup
Serve the soup hot in bowls. You can top it with extra shredded cheese, crispy bacon bits, or more chives for added flavor. Pair it with some crusty bread or a fresh salad for a complete meal.
How to Store Creamy Baked Potato Soup
To store leftovers, let the soup cool to room temperature and pour it into airtight containers. Keep the soup in the refrigerator for up to 3 days. If you want to freeze it, place the soup in freezer-safe containers and it can last for up to 3 months.
Tips to Make Creamy Baked Potato Soup
- Use a mixture of chicken and vegetable broth for extra flavor.
- For added texture, leave some potato pieces chunky instead of fully blending.
- Experiment with different cheeses like gouda or mozzarella for a unique taste.
Variation
You can add ingredients like cooked bacon, broccoli, or corn to the soup for extra flavor and nutrition. If you like it spicy, try adding cayenne pepper or chopped jalapeños.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator. Just reheat it gently on the stove.
Can I use other types of potatoes?
Yes, you can use other potatoes, like Yukon Gold or red potatoes, though russet potatoes give the best creamy texture.
Is this soup gluten-free?
Yes, this soup is gluten-free as long as you use gluten-free broth. Just check the labels before using!
Creamy Baked Potato Soup
Ingredients
Main Ingredients
- 4 large large russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheese, stirring until cheese is melted.
- Season with salt and pepper.
Serving
- Serve the soup hot in bowls. Top with extra shredded cheese, crispy bacon bits, or more chives for added flavor. Pair with crusty bread or a fresh salad.
Notes
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