Jul 14 2026
Restaurants›Vaughan's Public House›Baked Potato Soup Recipe

Baked Potato Soup Recipe

Inspired by Vaughan's Public House
Time45m
Serves6

topped with bacon and cheddar

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Base

Toppings

Method

Preparing the Soup

  1. 1

    Prepare the Potatoes

    Wash and peel the russet potatoes. Cut them into small cubes and set aside.

  2. 2

    Cook the Onion and Garlic

    In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.

  3. 3

    Add Potatoes and Broth

    Add the cubed potatoes to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

  4. 4

    Blend the Soup

    Use an immersion blender to purée the soup to your desired consistency. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.

  5. 5

    Finish with Cream and Seasoning

    Stir in the heavy cream, salt, black pepper, and paprika. Adjust seasoning to taste and heat through for another 5 minutes.

Serving the Soup

  1. 6

    Garnish the Soup

    Ladle the hot soup into bowls. Top each bowl with crumbled bacon, shredded cheddar cheese, and sliced green onions.

  2. 7

    Serve

    Serve the baked potato soup immediately while hot, and enjoy!

More from Vaughan's Public House