Baked Potato Soup Recipe
Make Baked Potato Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancers
Creamy Ingredients
Toppings
Method
Preparation
- 1
Prepare the Potatoes
Wash and scrub the russet potatoes thoroughly. Pierce each potato with a fork several times. Place them on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender. Once done, let them cool slightly, then peel and dice into small cubes.
- 2
Sauté Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are soft. Add the minced garlic and sauté for an additional minute until fragrant.
Cooking
- 3
Combine Ingredients
Add the diced baked potatoes to the pot along with the vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you prefer a chunky texture, blend only half of the soup, leaving some potato chunks intact.
- 5
Add Creamy Ingredients
Stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Cook over low heat, stirring frequently until the cheese has melted and the soup is creamy.
Serving
- 6
Garnish and Serve
Ladle the baked potato soup into bowls. Top with sliced green onions, bacon bits, and additional shredded cheddar cheese. Serve hot and enjoy!