Baked Potato Soup

This soup is a must make soup! It is so simple to make but tastes incredible. Think cheesy, buttery, creamy baked potato but in soup form. Game over!

I am a sucker for anything potato so if you love potatoes as much as I do, make this ASAP.

Don’t skimp on the toppings…I love adding more cheese, sour cream and of course green onions. Everything I love about a baked potato!

Pro tip - invest in a meat/potato masher. I love mine, I have linked the exact one, and use it almost daily. It is great for mashing potatoes, and for ground meats like beef and turkey.

 

Recipe for Baked Potato Soup:

Ingredients Needed:

3-4 large potatoes (peeled and diced into 1/2 - 1 inch sections)

1/2 medium onion diced

1-2 celery stalks diced

Salt and pepper to taste

1/2 teaspoon minced garlic

1 - 2 tablespoons butter

3-4 oz cheddar cheese grated 

1 cup sour cream

2 ¼ cups chicken stock

1/2-1 oz parmesan cheese shredded

Optional toppings - more grated cheese, sour cream, chopped green onions.

Servings Made: 4 Servings

Time to Prep: 10 minutes

Time to Make: 35-45 minutes

How to Make:

Melt butter over medium heat in large pot. Add onions and celery and cook for 2-3 mins to soften the vegetables. Season with salt and pepper and add chopped potatoes. Stir for 1-2 mins then add minced garlic and cook another 2 mins. Be careful not to burn the garlic, you may need to turn down the heat.

Add 2 cups of chicken stock, (reserve 1/4 cup for later if you need it). Cook soup, stirring often until the soup boils. Continue to cook about 15-20 mins until potatoes mash up easily. Use the back of a wooden spoon or potato/meat masher to mash the potatoes to your desired consistency. You can add more stock or water here if you find soup is too thick for your liking.

Add more salt and pepper to taste. Turn off heat and stir in cheeses and sour cream. Garnish with more cheese, green onions and sour cream and serve.

Enjoy!

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Zucchini Soup