Honestly, This Soup is My Cold-Weather Cheat Code
Okay, so real talk—there are nights when I want dinner on the table faster than you can say “takeout,” but I just can’t bring myself to eat noodles (again). Cue: my easy baked potato soup. I picked up the habit of making this back when I moved out, mostly because potatoes were the only thing I could buy in bulk that didn’t take over my teeny pantry. Anyway, the first time I made this, I forgot to prick the potatoes and, well, let’s just say I’m still finding potato shrapnel in the oven. Learned my lesson (sorta). Still, every time I whip up this soup it smells… like home. Sorta weirdly reassuring, you know?
Why I Keep Making This (And Why My Family Actually Cheers)
I make this when it’s gloomy out or when I’ve, uh, accidentally forgotten to meal plan. My family goes nuts for this soup because it’s so thick and warming (seriously, my little cousin once asked if it was “just mashed potatoes in a mug”). There’s a slight cooking annoyance if you forget to bake the potatoes ahead of time—don’t be like me, plan a tiny bit—but even the shortcuts still taste brilliant. Plus, if you’ve got random toppings lying around, this is basically a leftovers celebration. Actually, half the fun is seeing who comes up with the weirdest combo—one time my uncle added chopped pickles. Not bad, honestly.
Here’s the Lineup (Swap Stuff, I Always Do)
- 4 medium russet potatoes, baked (or microwaved if time’s tight—sometimes I just toss in any leftover roasted potatoes I’ve got in the fridge)
- 1 tablespoon butter (my grandma swore by Kerrygold, but honestly, store brand totally works)
- 1 small onion, finely diced (yellow or white, but red onion in a pinch isn’t a disaster)
- 2 cloves garlic, smashed or minced (I won’t tell if you reach for the jarred stuff—from time to time I do too)
- 3 cups milk (whole is best, but I use 2% when I’ve run out and nobody has ever noticed… yet)
- 1 cup chicken or veggie broth (I sometimes beef it up with bouillon cubes—it’s fast)
- 1/2 cup sour cream (Greek yogurt has snuck in once or twice, works)
- 1 cup shredded cheddar cheese, plus more for topping (any cheese, really, but cheddar’s classic)
- Salt and pepper, to taste (I’ve been known to get carried away with the pepper)
- Optional: chopped chives, crispy bacon bits, more cheese, maybe a handful of frozen corn or even a scoop of sautéed mushrooms? Sky’s the limit
How I Make It (And Sometimes Mess It Up)
- Bake your potatoes. 400°F for about an hour, or just blitz ’em in the microwave ‘til they’re fork-tender. Let them cool (or burn your fingers like I always seem to).
- Slice and scoop out the potato guts. Don’t worry about being neat—it’s going to get mashed up anyway.
- In a big pot, melt butter over medium heat. Add the onions, cook ’em down until they’re nice and soft and maybe juuust starting to brown (this is when I sometimes get distracted looking for toppings, so don’t walk away for long).
- Chuck in the garlic. Stir for about 30 seconds—just until it smells amazing (aka don’t let it burn, or it’ll taste bitter, ask me how I know).
- Add the baked potato flesh and use a wooden spoon or, on a crazy day, a potato masher to break it up a bit. Don’t panic if it looks like a lumpy mess.
- Pour in the milk and broth. Stir. At this point, things always look a bit bizarre and separated. Just keep stirring; trust the process.
- Let it bubble gently for 10 minutes. This is where I usually sneak a taste (careful, it’s hot!) and toss in more salt or cheese if it needs love.
- Stir in the sour cream and most of the cheese. Keep stirring ‘til it’s all melty and dreamy. Taste again. More pepper? Course you want more pepper.
- Ladle into bowls and hit with toppings—extra cheddar, chives, bacon, or whatever’s handy. Slurp away. Watch them go back for seconds.
Notes From Years of (Occasionally Chaotic) Test Runs
- If it gets too thick, a splash of broth or even water fixes it (been there!).
- One time I left the skins in for “rustic texture”—that’s just code for I couldn’t be bothered—actually pretty tasty.
- Instant potatoes will work in a pinch; it’s not quite the same, but desperate times and all that!
Little Tweaks & Oddball Tries
- Broccoli version: Blitzed steamed broccoli into the mix once—my kid liked it, my husband, uh, didn’t.
- Corn Grits Mashup: Tried subbing part of the potato with leftover grits; not my best work, but interesting texture.
- Loaded Pizza-tato Soup: Pepperoni bits as topping? Say no more. Would do again.
Gear I Use, But there’s Always a Way Around
I usually grab a heavy pot (a Dutch oven is great), but a regular big soup pot can handle it. Don’t have a masher? Just use a fork or even the back of a mug (done it!).
Keeping Leftovers (Good Luck With That)
If, by some cosmic accident, there’s soup left, it keeps in the fridge for up to three days. Actually, it probably tastes even better the next day. But honestly, in my house it never lasts more than a day! To reheat, a little splash of milk brings it back to life.
Serving Ideas I Keep Coming Back To
My favorite way? Lots of chives and a big handful of crunchy croutons right on top, with a grind of black pepper. At family get-togethers, somebody always brings out hot sauce or sriracha—give it a try; you can’t go wrong.
Things I’ve Learned (Usually the Hard Way)
- Don’t crank the heat to rush melting the cheese. I did once, because I was starving, and ended up with a sorta grainy mess.
- Bake the potatoes rather than boiling if you want that real baked flavor—and don’t forget to poke holes first (trust me, exploded potato clean-up is the worst).
FAQ: Real Questions, Real Answers
- Can I use red potatoes instead?
- You can! It’ll be a bit less fluffy, but still totally delish. Actually, some folks like the waxy texture more.
- What about making it vegetarian?
- Yeah, just use veggie broth and skip the bacon topping. (Sometimes I sneak in smoked paprika for extra oomph.)
- Can I freeze potato soup?
- Honestly, I don’t recommend it. The texture turns weirdly grainy after thawing – learned that the hard way. If you’re cool with that, go for it, but… I don’t. Here’s a solid guide about freezing soups if you’re curious.
- Wait, how do you make it vegan?
- Swap butter for olive oil, use oat milk (that’s my fave), and pick a vegan cheese. Oh, and coconut yogurt stands in for sour cream. For the full rundown, this minimalist vegan potato soup is worth checking out.
- Any lazy version?
- Okay, there’s no shame in microwaving the potatoes, using garlic powder, and tossing the whole lot in a blender. Not traditional, but it’s dinner in a flash (I mean, who hasn’t had a day like that?).
Oh, absolute side track—last time I made this, the delivery guy knocked just as I was about to eat and my dogs lost their minds. Soup got cold, but, microwaved beautifully. So there’s that. Anyway, enjoy!
Ingredients
- 4 large russet potatoes, baked and chopped
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 strips bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
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1Bake the potatoes until tender. Allow to cool slightly, then peel and chop into bite-sized pieces.
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2In a large pot over medium heat, melt the butter. Add chopped potatoes and chicken broth, and bring to a simmer.
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3Mash some of the potatoes in the pot for a thicker texture. Stir in the milk, shredded cheddar cheese, and sour cream until smooth and heated through.
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4Season with salt and pepper to taste. Simmer for 5 more minutes, stirring occasionally.
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5Ladle the soup into bowls. Top each serving with crumbled bacon and chopped green onions. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
430 caloriescal
Protein:
16gg
Fat:
22gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
48gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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