Baked Potato Soup Recipe
Creamy potato soup topped with cheese & scallions
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Ingredients
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Soup Base
Toppings / Mix-ins
Method
Soup Base
- 1
Prepare potatoes
Peel and cut russet potatoes into roughly 1-inch cubes so they cook evenly. Rinse briefly to remove excess starch.
- 2
Sweat aromatics
In a large heavy-bottomed pot or Dutch oven over medium heat, melt 3 tablespoons unsalted butter. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.
- 3
- 4
Add liquids and potatoes
Slowly whisk in 1 liter of low-sodium chicken or vegetable stock to avoid lumps. Add the cubed potatoes, 1 bay leaf and 1/2 teaspoon dried thyme. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and simmer until the potatoes are very tender, about 15–20 minutes.
- 5
- 6
Finish with dairy and seasoning
Stir in 500 ml whole milk and 120 ml heavy cream. Warm gently over low heat—do not boil—to avoid curdling. Season with 1.5 teaspoons salt and 3/4 teaspoon freshly ground black pepper; taste and adjust seasoning as needed. If the soup is too thick, add up to 120 ml (1/2 cup) more milk or stock to reach desired consistency.
Toppings / Mix-ins
- 7
Prepare toppings
If using bacon, cook it until crisp (in a skillet or oven) and drain on paper towels, then chop into bite-size pieces. Grate 1.5 cups cheddar and thinly slice 4 scallions.
- 8
Add cheese
With the soup over very low heat, stir in about 1 cup of the grated cheddar until melted and incorporated. Reserve the remaining cheddar for serving as a garnish. Stir the optional 1 tablespoon salted butter into the soup for sheen and richness, if using.
- 9
Serve
Ladle soup into bowls. Top each bowl with a sprinkle of reserved cheddar, sliced scallions, and chopped bacon if desired. Offer a dollop of sour cream on the side or on top, and an extra grind of black pepper. Serve hot with crusty bread.