Baked Potato Soup

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavors of a classic baked potato in an easy-to-eat, cozy soup form. The creamy texture paired with sharp cheese, tangy sour cream, and the crunch of savory meat and potato skins makes every spoonful incredibly satisfying. Plus, it’s flexible—I can make it smooth or chunky, add or skip meat, and easily serve it as a hearty meal or starter.

Ingredients

• 6 slices meat, or 3 tablespoons unsalted butter

• 1 bunch scallions, white and green parts thinly sliced separately

• 4 garlic cloves, minced

• 2 pounds russet potatoes, peeled and cut into ½-inch cubes, large skins reserved

• 6 cups whole milk

• Kosher salt and black pepper, to taste

• 1 tablespoon extra-virgin olive oil, plus more as needed

• ⅛ teaspoon ground cayenne

• ⅛ teaspoon garlic powder

• ¾ cup sour cream, plus more for serving

• ¾ cup freshly grated cheese (about 3 ounces), plus more for serving

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large soup pot or Dutch oven over medium heat, cook meat until crisp, about 12–13 minutes. Transfer to paper towels. Return pot with 3 tablespoons of the fat to stove. If there’s not enough fat, add butter to total 3 tablespoons. For a vegetarian version, melt butter instead.

2. Over medium-low heat, sauté the white parts of the scallions and garlic until golden brown, 2–3 minutes, stirring frequently and adjusting heat to avoid burning.

3. Add potatoes, milk, and 2 teaspoons salt. Bring to a boil over medium-high heat (avoid heating too fast to prevent curdling). Once boiling, reduce heat, cover, and simmer until potatoes are tender, about 10–15 minutes.

4. While soup simmers, prepare potato skins: heat olive oil in a large skillet over medium-high heat. Add potato peels in a single layer and cook until crisp and golden, flipping once, about 3 minutes. Transfer to paper towels, then sprinkle with salt, pepper, cayenne, and garlic powder. Crumble and set aside.

5. When potatoes are tender, remove pot from heat. Purée soup with an immersion blender for smooth texture or mash with a potato masher for chunkier soup.

6. Stir in sour cream and cheese until combined. Season with salt and pepper to taste.

7. Serve soup topped with crumbled meat, extra sour cream, cheese, green scallion parts, and crumbled potato skins.

Servings and Timing

This recipe yields about 4 servings. Total preparation and cooking time is approximately 45 minutes.

Variations

• Skip the meat and use butter for a vegetarian-friendly version.

• Add shredded sharp white cheese or smoked cheese for a flavor twist.

• Mix in cooked vegetables for added texture and flavor.

• Use low-fat milk or cream for a lighter or richer soup, depending on preference.

• Top with chives or fresh herbs for a bright finish.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, I add a splash of milk to loosen the texture.

FAQs

Can I make this soup ahead of time?

Yes, it actually tastes better after the flavors meld. Reheat gently before serving.

How can I make the soup thicker or thinner?

For a thicker soup, reduce the milk slightly or mash more potatoes into the soup. For thinner, add extra milk or broth until you reach the desired consistency.

Can I use other types of potatoes?

Russet potatoes are best for their fluffy texture, but Yukon Golds can work for a creamier consistency.

How do I avoid the soup curdling when boiling milk?

Heat the milk slowly and avoid high heat. Bringing it to a gentle boil and stirring frequently helps prevent curdling.

Are the potato skins really edible?

Yes! When crisped in oil and seasoned, they make a delicious crunchy topping, similar to chips.

Conclusion

Baked Potato Soup brings all the comfort of a loaded baked potato into a warm, creamy bowl that’s perfect for cozy nights. The combination of tender potatoes, savory meat, sharp cheese, and crispy potato skins makes this soup a comforting favorite I’m always happy to make. Whether smooth or chunky, vegetarian or with meat, it’s a versatile recipe that satisfies every time.

Print