recipe for cream of baked potato soup
- The Best recipe for cream of baked potato soup
- Creamy Baked Potato Soup with a Cheesy Twist
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Baked Potato Soup with a Cheesy Twist Works
- ❓ Frequently Asked Questions About Creamy Baked Potato Soup with a Cheesy Twist
The Best recipe for cream of baked potato soup
I also appreciate how balanced it is. The soup isn’t just about the creaminess; it’s packed with nutrients from the baked potatoes, which are a great source of potassium and vitamin C. The broth adds a gentle dose of protein, and the blend of spices keeps things flavorful without being heavy. It’s a dish that’s easy to customize—swap in extra veggies if you want more fiber, or add a sprinkle of cheese for a little extra indulgence. Plus, it’s perfect for meal prep, so you can make a big batch and enjoy it for days. Whether you’re serving it up after a long day or as a comforting side to a main course, it’s a recipe that’s as reliable as it is delicious.
Creamy Baked Potato Soup with a Cheesy Twist
A comforting soup that starts with crispy baked potatoes and finishes with a velvety, cheesy sauce. Perfect for chilly evenings or a cozy family meal.
🥘Ingredients
- 12 large russet potatoes (about 4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
👨🍳Directions
-
1
Preheat oven to 400°F. Peel and cut potatoes into 1-inch chunks. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Bake for 25–30 minutes, until tender and golden. -
2
While potatoes bake, heat milk and cream in a saucepan over medium heat until steaming (do not boil). Remove from heat and set aside. -
3
In a skillet, melt butter over medium heat. Sauté onion and garlic until soft (3–4 minutes). Stir in shredded cheeses until fully melted and smooth. -
4
Add cooked potatoes, vegetable broth, and warm cream mixture to the skillet. Simmer for 5–7 minutes until creamy and thickened. Season with salt and pepper to taste.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Knife and cutting board
- Peeler
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Potato Soup with a Cheesy Twist Works
❓ Frequently Asked Questions About Creamy Baked Potato Soup with a Cheesy Twist
How do I adjust the creaminess of the soup if I don’t have a blender?
Use an immersion blender or transfer the soup to a pot and blend it in batches until smooth. Alternatively, strain the thickened mixture through a fine-mesh sieve to remove lumps while keeping it creamy.
Can I make this soup ahead of time?
Yes, the soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, then reheat gently on the stovetop until steaming hot. Avoid microwaving directly, as it can make the texture grainy.
What if I prefer a lighter soup instead of a full cream version?
Skip the heavy cream entirely and use half-and-half or coconut milk for a lighter, slightly richer flavor. For an even lighter option, blend in a splash of heavy cream after cooking and straining to reduce fat.
How can I make this soup gluten-free?
Ensure all broths, cream, and thickeners (like cornstarch) are certified gluten-free. If using gluten-free roux, blend in a mix of gluten-free flour and cornstarch (1:1 ratio) for a neutral taste.
What’s the best way to reheat the soup without it separating?
Reheat gently over medium-low heat, stirring constantly, until fully warm. If it thickens too much, add a splash of warm broth or milk to restore consistency. Avoid boiling, as it can curdle the cream.
