Total time
90 min
Servings
1
Calories
321.7
Category
Soups & Stews
Indulge in the ultimate comfort food with this creamy Baked Potato Soup recipe. Made with real baked potatoes, rich half-and-half, and sharp cheddar cheese, this hearty soup delivers all the flavors of a loaded baked potato in a warm, satisfying bowl. Perfect for busy weeknights, this stove-top soup comes together in under 90 minutes and is packed with velvety texture from instant mashed potatoes and cornstarch. Whether you're looking for a cozy dinner or a crowd-pleasing starter, this easy potato soup recipe will become a family favorite.
Ingredients
Makes 1 serving
- 2 potatoes
- 2 butter
- 1 flour
- 2 water
- 4 cornstarch
- 2 instant mashed potatoes
- 1/4 salt
- 1 1/2 pepper
- 1 basil
- 3/4 thyme
- 1/2 half-and-half
- 1/8 cheddar cheese
- 1 green onions
Method
Preheat oven to 400 degrees and bake the potatoes for an hour, or until done.
When potatoes have cooked remove them from oven to cool.
As potatoes cool, melting butter in large saucepan, and saute onion until light brown.
Add the flour to the onions and stir.
Add stock, water, cornstarch, mashed potato flakes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon.
Discard skin.
Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half and half to saucepan, bring soup back to a boil, and then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a 1/2 tbs of bacon (if you want!) and a teaspoon or so of chopped green onion.
Cook's notes
- For extra smoky flavor, top each bowl with crispy bacon bits and a dollop of sour cream.
- Use Yukon Gold or Russet potatoes for the best baked texture and starch content.
- If you prefer a thinner soup, add an extra 1/2 cup of water or chicken stock.
- To save time, bake the potatoes up to 2 days ahead and store them in the refrigerator.
Easy swaps
- Instead of half-and-half, use whole milk or heavy cream mixed with milk
- Instead of cheddar cheese, use Monterey Jack, Colby, or a dairy-free cheese alternative
- Instead of butter, use olive oil or vegan butter
- Instead of instant mashed potatoes, use 2 tablespoons of potato starch or extra cornstarch
Frequently asked
Can I make this Baked Potato Soup vegan?
Yes! Substitute butter with vegan butter, use a plant-based half-and-half (like oat or cashew cream), and replace cheddar with your favorite vegan shredded cheese. The rest of the ingredients are naturally plant-based.
How can I thicken the soup without cornstarch?
You can use an extra tablespoon of instant mashed potatoes, or blend a cup of the soup and return it to the pot. Alternatively, mash some of the baked potato chunks directly in the pot.
How long does this soup last in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk or water if it thickens too much.
Can I freeze Baked Potato Soup?
Freezing is not recommended because the dairy and cornstarch can separate and create a grainy texture upon thawing. It's best enjoyed fresh.
