Go Back

Baked Potato Soup

There are a few key steps to make loaded baked potato soup. The most important step is to prepare the potatoes. You can use leftover mashed potatoes or russet potatoes. Just make sure to piece the potatoes with a fork, bake them until they are soft, and then peel and chop them into chunks. While the potatoes are baking, cook the onions and garlic until they are translucent, about three to five minutes. Remove them from the oven and place them in the blender. Add the chicken stock and blend well.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 4 serves
Calories 255 kcal

Ingredients
  

  • 1 large White Onion
  • 3 Garlic Cloves
  • 1 TBS Butter
  • 6 cups Chicken Stock
  • 10 medium Idaho Potatoes or 6 large Russet Potatoes peeled and medium diced
  • 1 8oz container Kraft Philadelphia Chive and Onion Cream Cheese (1/3 less fat or regular)
  • 1 – 2 cups Milk depending on desired thickness
  • 3 slices Bacon cooked and diced
  • 1/2 cup Shredded Cheddar Cheese
  • 1/3 cup Green Onions chopped
  • Salt & Pepper to taste
  • 1 – 2 cups Milk thin to desired consistency

Instructions
 

  • In a deep pot add butter and turn to medium heat. Once butter has melted add garlic and onions and saute a few minutes until aromatic. Turn heat to medium low and caramelize, around 10 minutes.
  • Add the stock and potatoes to the pot and bring to a boil. Let boil for a few minutes before bringing the heat down to medium-low. Let simmer for 45 minutes until potatoes and soft and falling apart. Use a potato masher to mash the potatoes into small pieces.
  • Let soup cool for a few minutes. Use a slotted spoon to scoop out half of the potato mixture that should have settled on the bottom of the pot. Add to a blender and also add a few cups of liquid. Blend until completely pureed and smooth. Pour back into the soup and turn heat back to medium – low.
  • Add the cream cheese to the soup and slowly let it melt. This will take anywhere between 30 – 45 minutes. During this time add the bacon, cheese, salt and pepper. Stir occasionally to mix in the cream cheese.
  • After the cream cheese is completely melted, adjust the soup with milk to your desired consistency.

Video

Notes

The creamier you want the soup, the more of it you need to puree. I like a creamy soup with small tender pieces of potato, so I only blend half of my soup. In fact, you don’t have to blend any if you like a chunkier potato soup. But the soup you do puree in the blender will be silky, smooth and rich.
And yes my stove is a mess, just like me right now.
Obviously I can’t eat ciabatta right now unless I want to be in a great amount of pain. But normally I would pair with a dense bread like this, perfect for soaking up the delicious soup.
Keyword potato soup