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To make this easy baked potato soup, gather these main ingredients: - 4 large russet potatoes, thoroughly scrubbed and diced - 1 cup shredded sharp cheddar cheese, plus extra for topping - 4 cups vegetable broth, low-sodium preferred - 1 cup milk (or a dairy-free alternative) such as almond or oat milk - 1/2 cup sour cream (or plain yogurt for a lighter option) - 4 green onions, chopped, with extra for garnish - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil You can add fun toppings to your soup for extra flavor. Consider trying: - Crumbled bacon bits - Additional cheese - Fresh chives If you want to switch things up, here are some ideas: - Use Yukon gold potatoes for a sweeter taste. - Swap vegetable broth with chicken broth for a richer flavor. - Try goat cheese instead of cheddar for a tangy twist. - Use Greek yogurt in place of sour cream for added protein. This easy baked potato soup is full of flavor and comfort. Check out the Full Recipe for more details! Start by preheating your oven to 400°F (200°C). Take your large russet potatoes and scrub them well. Use a fork to poke several holes in each potato. This lets steam escape while they bake. Place the potatoes directly on the oven rack. Bake them for about 45 minutes. You want them soft and easy to pierce with a fork. Once the potatoes are baked, carefully take them out of the oven. Let them cool for a few minutes. Cut each potato in half and scoop the insides into a large soup pot. Be careful to leave the skins behind. Now, pour in the vegetable broth. Stir gently and bring the mixture to a gentle boil over medium heat. Next, stir in the milk, sour cream, garlic powder, onion powder, and half of the cheddar cheese. Mix everything well until it's creamy and smooth. If you have an immersion blender, use it to blend the soup to your preferred texture. If not, pour the mixture in batches into a regular blender. Remember to let steam escape while blending. Add in the chopped green onions and stir well. Season with salt and black pepper to taste. Let the soup simmer on low for 5-10 minutes. This allows the flavors to meld beautifully. Now, you’re ready to serve and enjoy your easy baked potato soup! Don't forget the full recipe for more details. To make your baked potato soup creamy, use whole milk or cream. If you want a lighter touch, go for almond or oat milk. Adding sour cream gives a rich taste, too. For extra creaminess, blend the soup well. You can use an immersion blender for smoothness or a regular blender for a chunkier texture. One common mistake is using too much broth. Start with less and add more if needed. Make sure to bake your potatoes fully. They should be soft. If they’re not, the soup will not have that smooth texture. Stir often while heating; this helps avoid sticking and burning. Presentation makes your soup look even better. Use rustic bowls for serving. Top each bowl with extra cheese and green onions for color. You can add crumbled bacon bits or fresh chives for a nice touch. Pair it with warm, crusty bread for a complete meal. For more details, check the Full Recipe. {{image_4}} You can easily make this soup dairy-free. Substitute the milk with almond or oat milk. For the creamy texture, use dairy-free sour cream or plain yogurt. This change keeps the soup rich but makes it friendly for those with dairy issues. To boost flavor, consider adding herbs like thyme or rosemary. A sprinkle of smoked paprika gives a nice depth. If you like heat, add a few dashes of hot sauce or some cayenne pepper. Crumbled bacon bits on top add a crunchy, savory touch. If you want a low-carb option, replace russet potatoes with cauliflower. Steam the cauliflower until soft, then blend it into the soup. This keeps the creamy texture while cutting carbs. You can also reduce the milk for an even thicker soup. These variations help you enjoy a delicious soup while meeting your dietary needs. You can find the full recipe above to start your cooking journey! After enjoying your baked potato soup, let it cool down. Pour any leftovers into an airtight container. Make sure to seal it well. Store the soup in the fridge for up to five days. This soup tastes even better the next day! If you want to save some for later, freezing is a great option. Allow the soup to cool completely before you freeze it. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup will keep for up to three months. To reheat your soup, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Pour the soup into a pot and heat it on low. Stir it often until it’s hot. You can also use a microwave. Just heat it in short bursts, stirring in between. Add extra toppings before serving for a fresh taste. For the full recipe, check out the details above. Baked potato soup can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. To keep it fresh, let it cool before sealing. If you want to enjoy it later, you can freeze it for up to 3 months. Yes, russet potatoes are perfect for this soup. They are starchy and give a creamy texture. Their skin adds flavor too. Just remember to scrub them well before baking. Using russets will enhance the taste of your soup. You can pair baked potato soup with many delicious sides. Here are some great options: - Crusty bread for dipping - A fresh green salad for crunch - Grilled cheese sandwiches for warmth - Toppings like bacon bits or cheese for extra flavor These sides will make your meal even more enjoyable. For the detailed recipe, check the Full Recipe section. This blog post covered the essential ingredients and steps for making baked potato soup. I shared tips for creaminess and ways to avoid common mistakes. We also explored tasty variations and how to store leftovers properly. In the end, you can enjoy a warm bowl of soup tailored to your tastes. Try adding new flavors or making it dairy-free. With these tips, you will make the perfect baked potato soup every time. Enjoy!

Easy Baked Potato Soup

Warm up with a comforting bowl of Velvety Cheddar and Chive Baked Potato Soup that’s rich, creamy, and bursting with flavor! This easy recipe combines baked russet potatoes with sharp cheddar, green onions, and your choice of milk for a delightful twist. Perfect for chilly nights, it’s topped with extra cheese and fresh chives. Click through to indulge in this scrumptious recipe and discover the joy of homemade soup!
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Ingredients
  

4 large russet potatoes, thoroughly scrubbed and diced

1 cup shredded sharp cheddar cheese, plus extra for topping

4 cups vegetable broth, low-sodium preferred

1 cup milk (or a dairy-free alternative) such as almond or oat milk

1/2 cup sour cream (or plain yogurt for a lighter option)

4 green onions, chopped, with extra for garnish

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Optional toppings: crumbled bacon bits, additional cheese, fresh chives

Instructions
 

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Using a fork, poke several holes in each russet potato to allow steam to escape during baking. Place the potatoes directly onto the oven rack and bake for approximately 45 minutes or until they are soft and easily pierced with a fork.

    Scoop and Combine: Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Cut each potato in half and carefully scoop out the insides into a large soup pot, making sure to leave the skins behind.

      Add Broth and Boil: Pour the vegetable broth into the pot with the potato flesh. Stir gently and bring the mixture to a gentle boil over medium heat.

        Incorporate Creaminess: Stir in the milk, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix everything well until it reaches a creamy, smooth consistency.

          Blend the Soup: With an immersion blender, blend the soup until you achieve your preferred texture—either smooth or slightly chunky. If you don’t have an immersion blender, pour the mixture in batches into a regular blender, ensuring to allow steam to escape.

            Flavor It: Add the chopped green onions into the soup and stir to combine thoroughly. Season with salt and freshly ground black pepper to taste. Allow the soup to simmer on low heat for an additional 5-10 minutes to let the flavors meld beautifully.

              Serve: Ladle the hot soup into bowls and generously sprinkle with the remaining cheddar cheese. Add extra green onions and any desired toppings, such as crumbled bacon bits or fresh chives for added flavor and visual appeal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  - Presentation Tips: For an elegant serving, dish the soup into rustic bowls and garnish with a sprinkle of fresh chives. Serve alongside warm, crusty bread for delightful dipping.