Description
This comforting baked potato soup recipe combines tender oven-baked russet potatoes with a flavorful base of sautéed onions, garlic, and chicken broth, enriched with cream cheese and heavy cream for a velvety texture. Perfect for chilly days, this hearty soup can be blended to your preferred consistency and topped with classic garnishes like cheddar cheese, bacon, and green onions.
Ingredients
Scale
Potatoes
- 6 medium russet potatoes, scrubbed
- 2 tablespoons olive oil (for potatoes)
- Salt and black pepper, to taste (for potatoes)
Soup Base
- 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
Optional Toppings
- Shredded cheddar cheese
- Crumbled bacon
- Sour cream
- Chopped green onions
- Chives
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pierce each several times with a fork. Drizzle 2 tablespoons of olive oil over them and sprinkle with salt and black pepper. Rub the oil and seasoning into the skins to ensure even flavoring.
- Bake Until Tender: Place the potatoes directly on the oven rack and bake for 60 to 75 minutes, or until they can be easily pierced with a fork and feel soft when gently squeezed. Allow them to cool for 10 to 15 minutes before handling.
- Prepare the Soup Base: In a large pot or Dutch oven, heat the remaining 4 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer on medium heat.
- Add Potato Flesh: Cut the cooled potatoes in half lengthwise and carefully scoop out the flesh, discarding the skins or saving them for another use. Add the potato flesh to the pot with the simmering broth.
- Blend the Soup (Optional): For a smoother soup, use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until you reach your desired consistency, being careful with hot liquids. For a chunkier texture, you can skip this step or blend partially.
- Add Cream Cheese: Cube the softened cream cheese and add it to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the soup.
- Stir in Heavy Cream and Season: Add the heavy cream to the pot, then season the soup with salt, black pepper, and smoked paprika. Taste and adjust the seasoning as needed.
- Simmer to Meld Flavors: Let the soup simmer for another 5 to 10 minutes, stirring occasionally to blend the flavors beautifully.
- Serve: Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, and chives. Serve immediately and enjoy.
Notes
- To make this recipe vegetarian, substitute chicken broth with vegetable broth.
- For a dairy-free version, replace cream cheese and heavy cream with suitable non-dairy alternatives.
- You can prepare the baked potatoes a day ahead to save time on the soup day.
- Carefully blend hot soup in small batches to avoid splatters.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Keywords: baked potato soup, comfort food, creamy potato soup, easy soup recipe, winter soup, chicken broth soup
