Baked Potato Soup is comfort food at its best! This classic soup is loaded with potatoes, veggies, spices, and topped with all of your favorite baked potato toppings. And while this soup is pretty filling on it’s own, if you want to make it a heartier meal, serve with roast beef sandwiches and some cut fruit. A definite favorite in our house!
Here’s a sneak peek of some of the goodness hiding inside:
Russet Potatoes
To make this an actual “baked potato” soup, I use russet potatoes. This recipe calls for about 2 1/4 pounds of potatoes but if you don’t have a kitchen scale, it’s about 6 medium potatoes (or half of a 5 pound bag).
Peel and cut the potatoes into roughly 1/2” chunks.
Boil in salted water for about 15 minutes, until very tender.
Drain the water out of the potatoes, but leave them in their pot.
Leeks and Shallots
Don’t tell your picky eaters there are leeks in this recipe, but you’re going to appreciate what they do for the flavor of this soup.
Start by dicing the leeks into roughly 1/4” pieces. I find it’s easiest to do this by cutting the leeks in half lengthwise and then dicing them into smaller pieces.
Leeks are also notorious for hiding a little dirt in between the layers, so after I have cut them in half (before dicing), I rinse them one more time to make sure they are completely clean.
Sauté the leeks, shallots, and garlic in a little butter until soft.
The Soup
Add the sautéed veggies and spices to the cooked potatoes.
To this mixture, add the milk and chicken broth and let simmer for about 15 minutes.
Remove from heat and add the cream.
Immersion Blender
One of my favorite kitchen tools is an immersion blender. This little miracle machine can turn a chunky soup into ultra smooth puree in less than a minute. This particular blender also has a whisk attachment that can make whipped cream in about a minute as well. That’s dangerous – haha (but also very helpful). I bought this particular blender after following the America’s Test Kitchen recommendations and haven’t had a single regret.
Soup before blending:
Soup after blending:
If you don’t have an immersion blender, a traditional blender will work great too. In a pinch, a potato masher and a little muscle power will do the job also. The goal is to just get the soup as smooth and creamy as you can before loading all of your favorite toppings on top!
Baked Potato Soup
6 cups water, salted with 1 1/2 tablespoons of kosher salt
2 1/4 pounds of russet potatoes, peeled and cut into 1/2” cubes
2 tablespoons butter
1 large leek, trimmed of tough green tops, washed well, halved lengthwise and cut into 1/4” dice
1 large shallot, minced
3 garlic cloves, minced
3 1/2 cups low sodium chicken stock
3 cups whole milk
3/4 cup heavy cream
2 teaspoons Lawry’s season salt
1 teaspoon kosher salt
1/2 teaspoon dried dill
Ground pepper, to taste
Shredded cheese, crisp bacon, and chives for garnish
Directions
Boil the russet potatoes in the salted water, until the potatoes are soft and falling apart. Drain the potatoes and put back in their pot.
While the potatoes are boiling, sauté the leek, shallot, and garlic in a medium sauté pan until the vegetables have softened, about 5 minutes.
Add the chicken stock, milk, cooked vegetables, and seasonings to the potatoes and cook, with lid slightly ajar for about 15 minutes. Stir in heavy cream and puree using an immersion blender (or in a blender)
Serve with lots of shredded cheese, crumbled bacon, and chives as garnish.
Here is another favorite winter soup – Creamy Tomato Soup with Parmesan Crisps!
Disclaimer: This post includes an affiliate link and I may earn a small commission if you purchase through this link. There is no additional cost to you and I only share the products I truly believe in. This is not a sponsored post (Braun has no idea who I am – haha).
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