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Potato soup is one of the most-searched soup recipes right now, and it is easy to see why. It is cheap, filling and something the whole family will actually eat. Most recipes start the same way: cube the potatoes, drop them into broth and boil until soft. It is quick, but the result often tastes more like thinned-out mashed potatoes than the loaded baked potato the soup is named after. If you like a lighter, more delicate bowl, our Potato Leek Soup is lovely, and Broccoli Cheese Soup is another cheesy cold-weather favorite. For true baked potato flavor, though, the potatoes need to meet the oven first.
In our Baked Potato Soup, 3 pounds of russet potatoes get poked with a fork, coated in a drizzle of oil, seasoned with salt and pepper, and baked at 400°F for about an hour, until fork tender. Once they are cool enough to handle, you scoop the fluffy insides straight into a pot of bacon, leek, celery, garlic and a quick flour-thickened broth, then add milk and cheddar. Baking dries the potatoes out a little and gives them that roasted, steakhouse-style flavor that boiling never will. Then comes the bonus: the empty skins get drizzled with oil, seasoned and broiled for a few minutes until crispy, so every bowl comes with something crunchy for dipping.
Tips for making the best baked potato soup
Blend only half. An immersion blender is the easiest way to get a creamy base with tender chunks left in, but stop once about half the soup is smooth. Overdoing it turns potatoes gluey. Shred your cheddar from a block and let it sit at room temperature while the soup cooks so it melts in smoothly, and stir it in off the heat. Whole milk keeps the soup comforting but not too rich; use heavy cream if you want it extra indulgent. No leek on hand? Half of a medium onion works just as well. To save time, start the bacon in the soup pot when the potatoes are about halfway through baking.
Pile each bowl high with extra cheddar, bacon, a spoonful of sour cream and chives, and tuck a few crispy skins on the side. For a fun family dinner, ladle it into Homemade Bread Bowls. If those crispy skins are your favorite part, Loaded Potato Skins make a great game-day snack, and Lasagna Soup belongs in your soup rotation too. Get all the details in our Baked Potato Soup recipe.
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