Baked Potato Soup Recipe (2024)

TEXTURE: More of a bisque texture. Next time I'll up my potatoes to 2.5 lbs for that thicker texture I'm looking for in a Baked Potato Soup. TIMING: real time- closer to a total of 1:15-1:30 total. It takes at least 30 minutes to prep the potatoes, bacon, green onions, and shred the cheese. I'm at 5,000 feet elevation and upped the simmering time from 15 to 20. And a note of caution, the milk wants to froth and boil over- keep an eye!

Yum. Used one can evaporated skim milk and 2% to 4 cups and then 2 cups of chicken broth since I didn’t want to use all my milk. Also the family doesn’t know about the peels because I ate them all as I was making them. Also addedGreek yogurt instead of sour cream. Also it took me an hour twenty to make.

Vegetarian version -- This is just too rich for us! Next time I'll take out half the potatoes before pureeing for some chunkiness. I'll follow others and use enough liquid (half milk/half broth) just to cover the potatoes, and skip the sour cream. It can be thinned out later. We passed around a "potato bar" plate with yogurt, chopped steamed broccoli, herbs, and chopped tomatoes as well as the peels, which were great!

The garnish of fried potato peels is genius. I followed the recipe exactly. Achieved surprised looks when brought to the table fully garnished. So cute fully assembled, delicious, and easy.

I am a bit lazy, so I actually baked the potatoes, but rubbed the skins with olive oil prior to putting them in th oven. After spoon the cooked potato out of the skins, I cut up the skins, put some olive oil on them and roasted them. They were delicious .

This is, hands down, the best potato soup I have ever had. Very flavorful! HOWEVER, I am glad I looked the recipe over before beginning. Two pounds of potatoes is not a lot… 2-3, depending on the size. When I thought about that and the quantity of milk it called for, it just didn’t seem like enough potatoes. I doubled the quantity of potatoes (thinking I can always thin it with more milk, if necessary). I am glad I increased the spuds. Otherwise it would have been way too thin. This is comfort food at its best!

It was quite tasty. I cheated and cooked the potatoes in chicken stock and then added heavy cream after pureeing.

This does NOT take 30 minutes! Delicious but more like 90 minutes, good grief!!!

Is plush sour cream widely available? Does it come from upholstered dairy cows?

Took notes from others and added a little extra potato, added all the scallion to the sauteed veggies, swapped in two cups of veggie broth for some of the milk, used a can of condensed milk, and added regular milk to about 5-1/2 cups liquid total. I also added some grated carrot and 2 stalks of celery to increase veggie in the soup. Maybe because of the carrot there was a light golden color to the soup once partially pureed (immersion blender, quick and easy). Nice soup, will make again.

It's baked potato soup no? So why not used baked potatoes? Make the recipe as is scooping out the flesh of the baked potato to puree or not, use the baked skins in the soup and/or for topping. You're welcome.

If you are cooking for a crowd that can't take much lactose, cooking with almond milk works quite well, and also is not so heavy on the stomach. For an ideal consistency, I would recommend putting in just enough milk so that the potatoes are covered. The tip for putting in spinach at the end was also a good one!

Too much milk, making it too thin. Added extra potatoes and still to thin for me.Have another recipe for baked potato soup that actually uses baked potatoes. Toppings are similar, but the flavor is better.Also, no herbs?

Turned out to be excellent, but all told about 90 minutes of mostly active cooking. I am not an expert cook, but know my way around a kitchen. Would make again, but not after a full work day,

Use three big potatoes

I followed the recipe with given instructions, other than in one area. After reading other comments, I decided to up the potatoes to 3#, and was glad I did. That allowed a small bit of potato in each spoonful. I used a potato masher - not the blender. I would also add, that Yes, this does take a lot of time to make. From top to bottom, 1 hr. 15 minutes.

Amazing! I followed the comment suggestions and went up to 2.5 pounds potatoes. I only had 2%milk and half and half so I used a mix of those. This is rich and not healthy, but oh so yummy!

I used an air fryer to cook bacon, rendered fat for recipe and then used bacon fat left in fryer for crispy potato skins in a flash. I also finished with chives and some parsley for color/nutrients/color.

Good, but too thin. Used butter instead of bacon fat since I had bagged bacon crumbles I wanted to use up. Subbed in chix stock for 2c of the milk. I added a yellow onion to the scallion whites. Next time I'd bother to cook bacon to have the fat for flavor. I'd also add about 1/2 to 1 pound more potato -- or use a cup less liquid next time. I'd also make sure to use sharp cheddar, I used Colby and it wasn't sharp enough. Made the peels in the air fryer -- ate 'em up before soup was done lol.

LOVED this method, came out absolutely perfect, so much flavor.

Rich and satisfying soup, with a really nice flavor. Notes for next time: I used 2 lb. + 2 nice sized potatoes. For liquid, use 4 cups whole milk and 2 cups broth (I scaled back based on comments and thought it needed to be a little thinner). For skins, toss them in oil and spices and put them in the oven (I didn't quite get the crispiness I wanted on the stove). I I blended part of the soup to make it thick but left lots of potato chunks. Definitely takes 1 1/2 hours with that slow heating!

As written, makes 4 - 700 calorie servings.

I have made Julia Child's Potato Leek Soup many times over the years. This recipe is probably even better and is a bit more economical. I too subbed a can of evaporated milk for some of the whole milk. The potato skins are tasty, but perhaps not worth the effort. They get lost among the other toppings.

Not too far off soupy mashed potatoes. We did not enjoy. Wished I’d saved myself a lot of time and just made baked potatoes. Love the crisped skins though, but I was the only one who appreciated them.

I did this the second time with 50/50 milk and broth. Oven roasted the potatoes, chopped very coarsely, saving some skin, left it chunky and added more spice. Also the first batch I made didn’t come out of the freezer well so while I hoped to freeze this, so far not much luck.

Baked potato soup is not made with boiled potatoes! The potatoes should be rubed with oil several times until it stops soaking in. Bake the potatoes, skin on, for 90 to 120 minutes in a very hot oven (not fan). The jackets should be thick and crisp. Cut int quarters using a bread knife and add to a blender or soup bachine. Add plenty of salt. Add an equal volume of stock such as beef, chicken or veg. I normally add sautéd garlic and an ounce of butter.Try it plain first, it's so good.

I cut potato cubes in ¼” dice and so,it was completed much more quickly than others. Simmered potatoes in half-and-half and lots of vegetable stock and half a dozen peeled garlic cloves, parentheses everything smooth out with the immersion blender.). Used to the fresh herbs I had on hand, no cayenne so subbed in smoked paprika. All the fixings at the end were bomb. This is a very forgiving recipe and absolutely worth it if you’re looking for a warm, comforting soup.

This is more like potato milk. There is way too much liquid the way the recipe is written. Family did not eat it. won't make again.

If the choice is between bacon and butter, why use unsalted butter?

Oh my gosh, this was delicious! Potatoes took way longer to cook for me which resulted in thicker consistency as some of the liquid cooked off. Decadent and flavorful. Glad I cooked the potato skins, after sautéing I baked them in the oven for 15 minutes at 300 to add some crisp. Loved it and will make again.