Name: Baked Potato Soup: The Ultimate Comfort Food Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 medium russet potatoes, scrubbed; 2 tablespoons olive oil (for potatoes); Salt and black pepper, to taste (for potatoes); 4 tablespoons olive oil; 1 large yellow onion, chopped; 4 cloves garlic, minced; 8 cups chicken broth (low sodium preferred); 8 ounces cream cheese, softened; 1 cup heavy cream; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/4 teaspoon smoked paprika; Shredded cheddar cheese; Crumbled bacon; Sour cream; Chopped green onions; Chives

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

Step 1: Preheat oven to 400°F (200°C). Wash and scrub the potatoes, then pierce each several times with a fork. Drizzle with 2 tablespoons olive oil, salt, and pepper, rubbing the oil and seasoning into the skin.

Step 2: Place the potatoes directly on the oven rack and bake for 60–75 minutes, or until easily pierced with a fork and soft when squeezed. Let them cool slightly for 10–15 minutes.

Step 3: In a large pot or Dutch oven, heat the remaining 4 tablespoons olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4: Pour in the chicken broth and bring to a simmer.

Step 5: Cut the cooled potatoes in half lengthwise and scoop out the flesh, discarding or saving the skins for another use.

Step 6: Add the potato flesh to the pot with the chicken broth.

Step 7: (Optional) For a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. Be careful when blending hot liquids. Alternatively, transfer the soup in batches to a regular blender. Skip or partially blend if you prefer a chunkier texture.

Step 8: Cut the softened cream cheese into cubes and add to the soup. Stir until completely melted and incorporated.

Step 9: Stir in the heavy cream.

Step 10: Season with salt, pepper, and smoked paprika. Taste and adjust the seasoning as needed.

Step 11: Let the soup simmer for another 5–10 minutes, stirring occasionally, to allow the flavors to meld together.

Step 12: 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.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.

Adding a touch of smoked paprika enhances the depth of flavor, but you can swap it for regular paprika if preferred.

Use Yukon Gold potatoes for a creamier texture if russets are unavailable.

Leftover baked potato skins can be crisped up in the oven for a tasty snack.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cream cheese and heavy cream with dairy-free alternatives such as coconut cream or cashew cream. Use a dairy-free broth to keep it fully dairy-free.

Is it okay to use instant potatoes instead of fresh baked potatoes?

Fresh baked potatoes provide the best flavor and texture, but in a pinch, instant potato flakes can be added to the broth for thickness. The soup won’t have the same depth of flavor or texture, though.