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Baked Potato Soup

A creamy, comforting soup made with fluffy potatoes, savory seasonings, and delightful toppings like cheese and chives.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 3 cups vegetable broth
  • 1 cup milk (or cream for extra richness)
  • 3 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
Optional Toppings
  • shredded cheddar cheese
  • chopped green onions
  • sour cream

Method
 

Preparation
  1. Begin by peeling and dicing your russet potatoes into bite-sized cubes.
  2. In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they’re soft and translucent, about 3-4 minutes.
Cooking
  1. Add the cubed potatoes to the pot along with the vegetable broth, garlic powder, onion powder, salt, and pepper. Stir everything together and bring it to a boil.
  2. Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
  3. Using a potato masher, gently mash the potatoes right in the pot—leave some chunks for texture! Then stir in the milk or cream to create that luscious, creamy finish.
  4. Taste and adjust the seasonings if needed.
Serving
  1. Ladle the soup into bowls and finish with your favorite toppings like shredded cheddar, green onions, or a scoop of sour cream.

Notes

For added crunch, consider topping your soup with crispy fried onions or crumbled crackers. To keep it plant-based, swap the milk with non-dairy options like oat or almond milk.